Agriculture Reference
In-Depth Information
W H E R E T H E Y' R E G ROW N: Almost all of the commercial fresh table grape
production in the United States takes place in California: the southern end of the San Joa-
quin Valley and the desert winter growing fields near the California-Arizona border.
H O W T O C H O O 5 E: Grapes should be heavy for their size, with taut, firm
skins.
H O W T O S T 0 R E: Refrigerate in a tightly sealed plastic bag. Don't wash grapes
until just before you use them, as surface moisture will break down their thin skins. If the
grapes are moist when you buy them, slip a paper towel into the bag.
H O W T O P R E PA R E: Give grapes a quick rinse in ice-cold water just before
serving and immediately pat them dry.
ONE SIMPLE DISH : Pair a bunch of grapes with a selection of fresh cow's and
goat's milk cheeses for a late-summer dessert.
Pan-Crisped Duck Breast with Roasted Grapes
