I love happening upon something wonderful and unexpected.
Driving up Highway 99 toward the Gold Country a few weekends ago,
we turned off on Highway 88 so we could take the back way.
I love happening upon something wonderful and unexpected. Driving up Highway 99 toward the Gold Country a few weekends ago, we turned off on Highway 88 so we could take the back way. We needed something cool and refreshing, so when we spotted the sign for “The Fruit Bowl,” we knew it was time to stop.
A simple blue metal building is divided into two parts: fruit stand and bake shop. I wandered through bins heaped high with nuts and produce, locally harvested honey and lots of packaged gnocchi. After viewing the refrigerated case in the back, stuffed with fresh ravioli and sauce, I knew for sure The Fruit Bowl family must be Italian.
Their shelves boasted Torrone candy, imported pasta and tinned Italian tomatoes. Hard salami rested next to freshly baked loaves of bread. The kicker was a bright blue plastic bottle marked, “Brioschi,” the best stomach settler and a staple in Italian pantries.
In the bake shop, we ran into Ralph Lucchetti, the son of the founders, and his wife, Denene, who now help to run the operation. He was kind enough to introduce me to his mother and father, Ina and Frank Lucchetti, who have an amazing story.
In 1945, Ina and Frank bought a ranch on East Waterloo Road. They spent months renovating the large 100-year-old ranch house and, about a year later, held a birthday party for their son, Dave. All of the neighbors and family members came to celebrate the renovation that had taken so much work.
A week later, a fire started in the chimney. The only fire truck broke down and, though family and neighbors tried to put the fire out, the house burned to the ground. A few pieces of furniture and some mementos were saved, but these were stolen out of a locked shed a few days later, and the young family was left with nothing.
The next year, 1947, a small house became available for rent across from the ranch. The Lucchettis moved in and were soon blessed with their first crop of Nectar White Freestone Peaches. On the Fourth of July, the San Francisco markets were closed and did not want any peaches. The Lucchettis put up a table and a few signs near the highway. Frank picked peaches while Ina sold to the customers.
“By the end of that weekend, we made $180. We felt richer than you can imagine,” remembers Ina. They named the business “The Fruit Bowl” after Ina’s practice of sharing samples from the fruit bowl with customers.
“Once they tried the fruit, they couldn’t help themselves,” she says. The fruit stand and the family grew, to three sons and daughters-in-law and six grandchildren; Ina loved to cook for them all. In 1996, Ina put her expertise into a cookbook, which is sold in the bake shop. At the end of the introduction, she says, “We can’t believe that 50 years have passed. These years, with all of their ups and downs, have been wonderful years.”
“I try to have perspective when I look back,” says Ina. “We had lots of hard times. But the wonderful memories come up to the top if you let them.”
• Ina and Frank and their family would love to see you, if you’re heading toward South Lake Tahoe or other points north. Try “The Fruit Bowl” pie, which contains strawberries, boysenberries and peaches this time of year. The crust must be tasted to be believed. It’s thick, but not heavy, with a light sprinkling of sugar on top. My sister and I loved the pie so much we ate it for dessert and had the leftovers after breakfast! The Lucchettis also serve a mean clam chowder, grilled sandwiches, and strong, great espresso drinks.
To get there, take Hwy 99 North to Hwy 88 East (Waterloo Road toward So. Lake Tahoe). The Fruit Bowl is exactly 3 miles down, on the left side. For more information, go to www.thefruitbowl.com.
• Ina’s Spaghetti with Meatballs: Here are three recipes from Ina’s cookbook. This is a one-dish meal, something I’ve never before accomplished with spaghetti. The meatballs can be made ahead, then stored in the refrigerator or freezer.
Polpette di Carne
1 lb. ground low-fat beef
1/2 cup bread crumbs (save 1/4 cup)
1 small chopped onion
1 tsp. salt
1/2 tsp. pepper
2 T. minced parsley
1 clove minced garlic
Dash of nutmeg
1 beaten egg
Mix all together; shape into small balls. Roll in 1/4 cup bread crumbs. Brown in hot oil on all sides, using a large skillet. After browning, push the meatballs to the sides of the skillet to form a ring.
1/4 cup chopped green peppers
1/2 cup chopped onions
2 small cans tomato juice
6 oz. can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
7 oz. uncooked spaghetti, broken into 4- to 6-inch pieces
Parmesan cheese
1 bay leaf (remove at end of cooking)
Cook vegetables until tender; pour juice and tomato sauce over meatballs. Bring to a boil over high heat. Add spaghetti and stir to moisten. Cover skillet tightly, turn heat to very low and cook 40 minutes or until spaghetti is tender. Sprinkle with cheese. Serves 6.
• Get your veggies: One more recipe from Ina. This cauliflower is steamed and then baked with a cheese coating. Not low-fat, unless you use a different mayonnaise, but lots of flavor. Use regular yellow mustard, or, if you want something a little upscale, try it with stoneground mustard.
Frosted Cauliflower
1 medium head cauliflower
Salt
1/2 cup mayonnaise
2 tsp. mustard
1 cup shredded sharp cheese
Remove leaves and woody base of cauliflower (leave whole). Cook over boiling, salted water for 10 minutes, or until tender but not mushy. Drain well.
Place cauliflower in a baking dish. Mix mayonnaise and mustard; spread over cauliflower. Sprinkle cheese over it. Put in hot oven (375 degrees) for about 10 minutes or put in microwave oven until cheese melts.
• Grown-up cake: This Italian rum cake isn’t for sissies. Would be great with some strong coffee and vanilla ice cream. Make sure to cover the cake when done, to allow sauce to soak in.
Italian Rum Cake
1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 1/2 tsp. rum flavoring
1/2 tsp. vanilla
Rum Sauce
Cream shortening; add sugar gradually and cream well. Add eggs, one at a time; blend well. Sift dry ingredients; beat well after each addition. Add rum and vanilla.
Bake in floured and greased tube pan, 375 degrees for 15 minutes, then 350 degrees for 30 minutes. Shut off oven. Let cake remain in oven for 5 minutes more, then remove cake. Put on plate; pour Rum Sauce over it.
Rum Sauce
1 cup sugar
2 T. brown sugar
1/2 cup water
1 1/2 tsp. rum flavoring
Combine in a saucepan. Heat to boil, then remove from heat immediately. Drizzle sauce over entire surface of cake. Cover with foil or a cake dish top, so rum sauce can soak in.
Notes from Jenny’s Kitchen
• The Dairy Council of California has started a website called “Meals Matter” to highlight the importance of meals in family relations and nutrition. The Council is sponsoring a Meals Matter Recipe Contest. Prizes include a $500 gift certificate to Williams-Sonoma or $200 in free groceries. To be eligible, the recipe must: be an original creation; be a salad, snack, appetizer, entrée or soup/stew; include ingredients from three of the five food groups; and be considered quick (from pantry to table in less than an hour). For more information or to submit a recipe, go to: www.mealsmatter.org.
End note: “Vitality shows in not only the ability to persist but the ability to start over.” ~ F. Scott Fitzgerald
