This morning, I finally harvested all of the grapes.

There is actually a zucchini and a couple of patty pan squash under there!

I’m really happy with how the grapes did this year!

Our first summer here, we didn’t even know we had grapes at all, at first. We even had some to pick, then made some small batch jelly with it.


What a difference in how they looked, two years ago, and now! The above photo is from 2 years ago. This year’s grapes are easily double in size – and these are not a large fruit variety!

It’s even more appreciated, since after cleaning out and trellising them last year, we didn’t get any grapes at all last summer. Not a one.

In picking the grapes this morning, I did have a bit of a problem. Most of the grapes were on the other side of the trellis. Which is when I realized the trellis was so close to the wall, I couldn’t get at them.

Thankfully, the trellis is just on a couple of bars pushed into the ground for support. I was able to move them a few inches away from the wall, and that was enough for me to be able to get back there to harvest the grapes. I’ll have to go back to them to pound the supports into the ground more, but I will likely do that when I prune the vines before winter.

At the moment, we’re not really sure what we want to do with the grapes, so they’ll be given a wash, then frozen, like we did with the chokecherries. If we do decide to do something like a jelly or syrup, or add them to the must when making mead, freezing them first will make it easier to extract the juice.

I must say, for a variety that clearly isn’t a table grape (my mother doesn’t remember what they were), they taste quite good, just as they are!

The Re-Farmer

8 thoughts on “Harvest

    • I’ve heard of using grapes for that! Alas, we will have the opportunity to try that. Yesterday, The Sourceror had to be thrown away. Fruit flies had managed to get under the lid. šŸ˜¦ It was almost 2 years old! We usually use potato water to get a starter going. Using our own grapes would be fun to try.

      Liked by 1 person

      • I use a small mouth quart mason jar to hold the starter and cover the mouth of the jar with a couple of layers of paper towels. A wide mouth screw band does a good job of holding the paper towels in place.

        Liked by 1 person

      • I can see that working very well. We’ve never had a sourdough container that small, though! We have been using a big Tupperware Thatsabowl, as it has plenty of room to expand, and we tend to use so much of it at once (for example, our hotcakes recipe uses 4 cups of starter). The fruit flies should not have been able to get through the lip of the lid, but they somehow managed. šŸ˜¦


      • That’s exactly what we just did for the apple cider vinegar – I hadn’t thought to do it with sourdough! We’ve never had a large enough jar until fairly recently.

        I think it’s time to convert another jar lid to fit an airlock! šŸ˜€


      • Which is funny, because I was so focused on using it for the vinegar, I didn’t even think of using it for a sourdough. Yet it would be perfect for that! Thanks! šŸ˜€


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