Grandmothers of Greenbush Recipes, memories and photographs of the old Greenbush neighborhood 1900-1925. Greenbush, often referred to as "Little Italy," "Little Sicily," or more affectionately, the "Bush," was a melting pot of ethnicity that simmered delectable flavors of togetherness. What began during the first decade of the century in a low swampy area off the shores of Lake Monona in Madison, Wisconsin sprouted gardens and grapevines with the tender loving care of proud immigrants who settled there. Italians, Sicilians, Jews, Blacks, Irish, Germans, and others lived together in harmony, sharing the common bond of few possessions, yet blessed with an abundance of family love. Togetherness embraced those who created the enclave, and shielded them when misunderstood. It was a way of life, accepted, enjoyed, and savored with fried artichokes, matzo balls, and sweet potato pie to season the daily scent of spaghetti sauce and homemade bread. Those who lived beyond the triangular Greenbush periphery of Park and Regent streets and West Washington Avenue were unaware of the cultural treasure that wove itself like a tapestry throughout the 52-acre settlement. Tears where shed unashamedly during the 1960's when urban renewal destroyed the immigrants' aging plat of dreams. It would take 25 years for others to realize Greenbush had been a diamond in the rough waiting to be polished. Featured in this cookbook are women who gave birth during the first quarter of the century to become future grandmothers of the Greenbush neighborhood. 168 pages, 73 Italian, Sicilian, Jewish, Black, German and Irish recipes, many photographs

What reviewers had to say about Grandmothers of Greenbush Murray, who has made a career of unearthing old recipes and saving them from extinction, is making another foray into her family's old neighborhood. The grapevine she has established during the creation of her previous Italian cookbooks was still alive, and there was more. This time she shed some light on the other nationalities who lived there as a tribute to the endangered art of making something from nothing. Chris Martell Wisconsin State Journal Cookbooks have become a literary genre, For those who have long cherished the opportunity to curl up with a good cookbook, Catherine Tripalin Murray's Grandmothers of Greenbush is a superlative treat. The book is a passionate poem of history and tradition. But mostly it is to the beauty and strength of the women who created it. This book is a treasure. Francie Saposnik The Jewish Monthly Reporter

Fried Artichokes 2 or 3 lemons Fresh artichokes Eggs Flour Mazola oil Salt and pepper to taste

Squeeze lemons into a pan of water before adding lemon chunks. Carefully snap leaves off artichokes until yellow appears. Cut top of artichoke down to about 1 1/2 to 2 inches. Cut artichoke in half, leaving most of the stem on, and clean out fuzz by running a small sharp knife along the side. Pull purple leaves out and rinse under running water to remove any remaining fuzz. Place in lemon water to keep from turning black. Dry artichokes with paper towels. Dredge artichokes in beaten eggs, then flour. Fry in large frying pan at 360 degrees or so until golden brown on all sides. You may salt and pepper while frying. Line a pan with aluminum foil; place cooked artichokes on foil and cover sides with foil and cover sides to keep warm until all frying is complete. Serve immediately.

She loved sharing, despite what little we had. Our apartment on Gwinnett Ct. was not insulated and one winter her home-canned peaches froze on a kitchen shelf in the kitchen. Times were very tough, yet I cannot remember he complaining about anything. The Gambinos, Ursos, Carusos, Caravellos, and Audinis were just a few of her closest friends. She was a wonderful woman. Mike Tripalin, son

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