Grapes are multi-versatile. They can be eaten whole, juiced, dried to make raisins and currants, cooked to make jam or jelly and fermented to make wine. Their seeds also can be pressed into oil, the leaves can be used for wrapping foods like rice and meat, the tender vines are often used by artisans and the wood can be burned to infuse an aromatic flavor into food. It has even been said that a 40-day grape fast can cure cancer. Maybe that’s why a French health spa requires customers to eat grapes exclusively during their stay, as well as treat themselves to baths, scrubs and facials made from the harvest on the property. This fruit even has a political history in this country — when Caesar Chavez asked people to boycott grapes because of the inhumane conditions provided for its workers.

Native to the United States, some grapes are used specifically to make wine and others are strictly for eating. European settlers brought vines to this country and this is where many of our different wine varieties come from. As a result, California is among the largest producers of grapes in the world and Texas has more than a billion dollar wine business. Some other varieties discovered by explorers are the muscat (or muscadine) and concord, made famous by Welch’s grape juice. Red, green and black grapes are a healthy, easy snack to eat, champagne grapes are tiny grapes that grow in small clusters, have a distinctively sweet flavor, and become currants when dried, while white grape juice is used for a natural sweetener.

Because of the heavy sprays used on grapes, it’s better to buy organic if possible. They also are usually picked with a higher sugar content, act as natural cleansers and are good blood- and body-builders. The alkalinity in grapes helps reduce the acidity of uric acid, thereby eliminating it from the body and benefiting the kidneys. Be sure to look for clean bunches that have plump, firm fruit and stems that are fresh, not brittle. Finally, grapes should be stored in the refrigerator, unwashed and wrapped loosely.

Grapes Wrapped in Roquefort Cheese and Almonds
5 ounce almonds
3 ounce package cream cheese
1 ounce Roquefort cheese
1 tablespoon heavy cream
1/2 to 3/4 pound seedless grapes, washed and thoroughly dried

Toast nuts in a 275° F oven. Coarsely chop toasted nuts and spread on a baking sheet. Combine cream and Roquefort cheeses, along with cream and mix until smooth. Drop individual grapes in cheese mixture and gently stir by hand to coat. Roll the coated grapes in the toasted nuts and place on a parchment-lined baking sheet. Chill and serve.

Pamela Boyar has been working with organic farmers for 23 years. She started a fresh-pressed juice company in 1980 and in 1986 began distributing organically grown produce directly from the farmers to the restaurants in California. Committed to support and promote the small family farm, she’s currently the director of Westlake Farmers Market, which she established in 1997. It’s the highest grossing farmers’ market in Texas. To find out more, visit www.westlakefarmersmarket.com.