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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2005 Sauvignon Blanc 2005 Glissando Giardiniera These Italian pickled vegetables can be made when there is plenty of fresh produce on hand and will keep several weeks when refrigerated. You can "put up" or can the giardiniera, in jars for use in the winter months. There is no exact recipe. You can use whatever you have. In the old days we also picked both the wild mustard and wild fennel seeds out in the Sonoma Countryside, but you can buy them in stores, of course. 6 to 10 carrots, peeled can cut into halves and 2 inch length sweet peppers cut in pieces a few hot peppers seeded and in pieces 1 cauliflower in pieces 1 bunch celery, cleaned and cut in 1 inch pieces 2 pounds small boiling onions peeled and crosshatched on bottom about 12 small green tomatoes 2 quarts white vinegar 4 quarts water 11/2 cups honey 1/3 cup mustard seeds 1 tablespoon fennel seeds 1 tablespoon celery seeds 2 tablespoons peppercorns 2 or 3 cloves garlic (optional) Put the vinegar, water, honey, mustard, fennel, and celery seeds, peppercorns into anon reactive pot and boil for 5 minutes. Skim off any foam. Add the onions and cook for 3 minutes at the boil. Add carrots, celery, and cauliflower and boil for 5 more minutes. Add tomatoes and peppers and cook three minutes longer. You can add mushrooms at this point if you have them. Get some clean snap lid jars if you are going to refrigerate or canning jars which you have sterilized with boiling water in either case. Pour out water and ladle in vegetables Put a clove or two of garlic in each jar. Ladle in liquid to cover. Store in refrigerator for at least a week before serving. If you are "canning" the jars, process according to manufacturers directions. These jars are lovely looking on a kitchen shelf. Enjoy with our 2005 Sauvignon Blanc.

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