The Story Of Harry & David: Entrepreneur
Samuel Rosenberg had no farming
experience but was inspired in 1909 to
buy the orchards that produced the award-
winning Royal Riviera pears.

Developed in France in 1849, it was called “the fruit of kings” because it was favored by royalty. Difficult to grow, the Comice demaded a delicate climate and soil combination found in few regions of the world…but one of those places turned out to be Medford, Oregon, in the Rogue River Valley.

Introduced there in 1897, the pear—which can weigh as much as a pound—thrived in the Bear Creek Orchard, established in 1886. The original owner sold the orchard in 1900, and the new owner set a world record for crop yield. After seeing an exhibit of the orchard’s award-winning Comice and d’Anjou pears, Samuel Rosenberg inquired about the property.

The Comice pear has a stubby, almost round shape with green skin; it often has a significant red blush on one cheek. It is best eaten as a hand fruit, or paired with blue cheese as a dessert.

• You can buy the history of Harry & David, “First Names In Gifting: The Harry & David Story,” from HarryandDavid.com.
• Read more about Royal Riviera pears.

Or, drizzle it onto a duck or pork sandwich (add some arugula!). Perk up a soup, stew or casserole by adding a spoonful. Look for fruit balsamics at fine supermarkets and specialty stores. Try some in a cocktail!

One of our favorite fruit balsamics has been the Cherry Balsamic from Restaurant LuLu Gourmet Products. But we just discovered this family of flavored balsamics from Lucero, in Blueberry, Fig, Peach, Red Apple and Wild Cherry. We’ve just started dressing, mixing and cooking with the line and will report back in a full review in the December issue of THE NIBBLE webzine.

• Learn more about balsamic vinegar.
• The history of vinegar and all the different types of vinegar.

Lucero balsamic vinegars are made by a third-
generation family producer in California’s Sacramento Valley. Photo by Evan Dempsey |
THE NIBBLE.

The new high fiber soup family from
Progresso. Photo by Erika Meller |
THE NIBBLE.

• Chicken Tuscany with lots of Great Northern Beans, was a favorite, enhanced with a dash of sea salt and some fresh sage from our window plant.
• Chicken Vegetable, possibly the most popular flavor of the group for most consumers, didn’t ring our bell as much. The broth tasted strongly of the green beans in the soup.
• Creamy Tomato Basil was sweet and comforting, but we have to give it the thumbs down because the sweetness came from added sugar. If you don’t mind sugar added to your savory foods, it’s very appealing, but we think that the practice has contributed to America’s obesity and diabetes woes. It’s one of the things we keep an eye out for when we buy packaged foods.
• Homestyle Minestrone was also “Nibble-ized” with a spoonful of fresh-ground Parmesan cheese that we keep in the freezer for exactly this purpose. (if it’s ground very fine by the store—not shredded—it freezes well).

• Find reviews of our favorite soups, plus recipes, in our Gourmet Soups & Stocks Section.

Roll goat cheese in your choice of coatings; here, cocoa and hazelnuts. Photo courtesy of Romanicos.

Pick four or five coatings with varied flavors and textures—finely chopped pistachios, macadamias, almonds or walnuts; black, white or toasted sesame seeds; shredded coconut or sweet curry powder; Hungarian paprika and garlic powder; a mixture of fresh herbs; unsweetened cocoa powder (you can add a pinch of ginger); or other favorite flavors. You can layer flavors as well—cocoa and nuts, for example.

The coating process works best on waxed paper. Arrange the “truffles” on a plate. They’ll look like a beautiful box of bonbons—and each topping will make the chèvre taste different.

• Like your goat cheese straight? Here are two Top Pick Of The Week, award-winning producers: Cypress Grove Chevre and Vermont Butter & Cheese Creamery.
• Learn more about goat cheese.

• Charleston Cookie Company’s pecan chocolate chip cookies (a NIBBLE Top Pick Of The Week)
• Daphne pecan tarts, frozen and ready to defrost and serve (another Top Pick)
• Lula Belle’s yummy pecan toffee
• And a pecan brownie recipe from chocolatier Chuck Siegel of Charles Chocolates.

 
See the rest of the November food holidays.

This Southern belle makes wonderful pecan
toffee with your choice of dark, milk or white
chocolate. Photo courtesy Lula Belle.