Premier Issue: June 2008
Dear Dedicated Foodie,
Welcome to the premier edition of MyGourmet News! We hope you enjoy reading MyGourmet News as much as we've enjoyed creating it!
June's Featured Fruit: Peaches
Although peaches are among the most popularly grown fruits in the U.S., they are actually native to China. Peaches have long been an American favorite - why else would it be named the state fruit of Georgia, Alabama and South Carolina? Ironically, California is the nation's top producer of peaches.
There are several varieties of peaches: freestone, clingstone, white and nectarines. Freestone and clingstone are the most common, and nectarines are cousins of peaches.
Freestone peaches are easiest to pit and are very soft and juicy. Some varieties of freestones include Rich Lady, Elegant Lady, Summer Zee, Zee Lady and John Henry. Freestones are the most common fresh peaches available in supermarkets, and they're perfect for recipes that require uniformly sliced peaches. Clingstone peaches are firm, often canned, and best for recipes calling for diced or pureed peaches.
White peaches differ from the other varieties because of their pearly pink skin and white flesh. White peaches are less acidic and are often sweeter. Nectarines are smaller, rounder, redder, sweeter and more acidic than peaches. Some common varieties of nectarines include Spring Bright, Honey Kist, Diamond Ray, Summer Bright and Summer Fire.
Peaches are at their peak from May until September. Choose firm or slightly soft fruit that smells sweet, and avoid green peaches or those with bruises. Store peaches at room temperature until you're ready to eat them.
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June's Featured Vegetable: Zucchini
The zucchini is probably the most popular variety of summer squash around the world. Zucchini originated in Europe, and the squash "mutated" into several varieties in the late 19th century near Milan.
The French gave zucchini an alternate name, courgette, which is also used in Ireland and the U.K. The first records of zucchini in the U.S. are circa 1920 - most likely brought to California by Italian immigrants.
This low-cal and nutritious squash (high in folate, potassium and vitamin A) is also one of the easiest vegetables to grow in home gardens. Zucchini has a delicate flavor that can be incorporated into any number of ethnic cuisines through a variety of cooking methods. Zucchini are almost always served cooked with the skin on - steamed, baked, grilled, boiled, fried, stuffed, etc.
Zucchini is a popular ingredient in many countries. For example, zucchini is a key component of French Ratatouille; Romans deep-fry the flowers, called fiori di zucca; in Turkish cuisine, zucchini pancakes are a common dish; and in Mexico, the flower, Flor de Calabaza, is actually preferred over the squash itself.
Zucchini can be found in several color variations: yellow, dark green or light green, and they can be stored for up to three days after purchase. You may notice pits in the surface when you bring them out of storage; these pits are a result of chilling damage, and the zucchini should be consumed right away.
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June's Featured Varietal: Pinot Noir
Wines made from Pinot Noir grapes are known for their sensual and fruity flavors, as well as their food-friendly natures.
Pinot Noir has nuances of ripe red fruit, chocolate, spices and cherry, and it is most famous in Burgundy's Cote d'Or. However, other fine examples of Pinot Noir are grown in Oregon's Willamette Valley and in California's Carneros and Russian River Valley.
Pinot Noir's aromas and flavors can be broken down into three areas: red fruit, oak and complex. The red fruit aromas and flavors include cherry, strawberry, raspberry and currant; the oak aromas and flavors include oak, cedar, smoke, vanilla, spice and pepper; and the complex aromas and flavors include chocolate, coffee, tobacco, earth and herb.
Pinot Noir pairs well with a variety of foods. If you're looking for a wine to pair with aperitifs and light cheese, seek out a fresh fruit (easy drinking) Pinot Noir. For game dishes, find one with intense fruits and ripe tannins (medium bodied). An elegant (medium to full bodied) Pinot Noir blends well with salmon, pork and veal dishes.
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Thank you for reading MyGourmet News. Keep an eye out for next month's issue!
Sincerely,
Erika Pitera at MyGourmetConnection.com
