Posted in Education, Produce, United States, tagged apples, Bramley's Seedling, cider, Formaggio Kitchen, hard cider, heirloom apples, pomology on November 7, 2009 |
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We recently held our first ever Apple Fest at Formaggio Kitchen Cambridge and, ever since, I have had apples on my mind! For me, apples provoke a range of memories and positive associations but, only recently, did I take the time to delve a little further into the history and science of this fruit.
When I was a child, we used to visit my grandparents’ place in Connecticut and, in their orchard, we were able to pick McIntosh apples straight from the trees. Eating an apple outside and, remembering the legend of Johnny Appleseed, I would try to plant the odd apple seed. When I did so, I always envisioned a bountiful apple tree heavy with fruit and looking precisely like the apple I was munching on. Little did I know that my seed, had it ever come to fruition, would have produced something very different. Apple seeds are heterozygotes meaning that, like human children, they often bear only a slight resemblance to their parents. This is why there are so many apple varieties!
The part of me that loves to spend time in the kitchen relishes this time of year – a time that has traditionally brought with it a slew of delicious, apple-derived dishes: apple pie, caramel apples and apple cider to name a few. The prominence of the apple in the American food psyche is nothing new. If anything, it is less prominent now than it was a century ago. In the 19th century, Americans were growing in the region of 14,000 distinct varieties of apples, a period in our history that has been called the “golden age” of pomology. Apples were reviewed with the same enthusiasm with which people now review movies! (more…)
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If you’ve come to this page, you likely know Formaggio Kitchen. Still, an introduction might be nice. Our shop started in 1978 with a vision of creating a European shopping experience in Cambridge. The store is owned by Ihsan and Valerie Gurdal who also own our sister stores Formaggio Kitchen South End in Boston’s South End and Formaggio Kitchen New York in New York’s Essex Market.
We are best known for our cheese. We travel throughout the US and Europe visiting dairies, cheesemakers and agers of artisan cheese whose products we bring to our stores so that our customers can experience the wonders of these artisan producers.
Beyond cheese, we sell wine, beer, charcuterie, produce, olive oil, jams, honeys, coffee, tea, spices, chocolate, confections and a variety of other specialty food items. We operate a full kitchen that produces our housemade charcuterie as well as our sandwiches, salads and dinner for take out. Our bakery makes cakes, pies, cupcakes, cookies and breads every day. Our catering department has the enviable position of being able to take their ingredients from the shop and turn them into amazing cheese, charcuterie, sandwich or salad platters for delivery throughout the Boston area.
Our website formaggiokitchen.com handles online orders which can be shipped around the country.
It is our goal to offer our customers the finest products we can find and to be the medium through which they can come to know the producers themselves. We try our best to source products that reflect the traditional methods and ingredients of a region with a keen eye toward sustainability of the environment that makes those ingredients so good.
We welcome your comments, opinions and thoughts on our new blog!
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