Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I'm starting to realize that you can't really ever go wrong by adding rosemary...
Concord grapes make the most fragrant purple jam--the stuff peanut butter dreams of hooking up with. You'll be smearing it all over your face like Joey Tribbiani.
Oh, my pickled grapes! A recipe sure to impress and our quest for the perfect bite...
Preserving the best of summer in an effervescent drink with a little vinegar and sugar and sparkling water.
Concord grapes are ripening! Here's a photo essay "how to" with a traditional grape jam recipe. Sweet!
Sometimes you don't need to make a whole pot of jelly. Sometimes just a few spoonfuls will do just fine.
This is what you do when life gives you unripe grapes. Made with wild or domestic grapes, verjus (verjuice) is just the strained juice of unripe grapes. You use it like a mild vinegar. Best part? Verjus plays well with wine, where vinegar does not.
Experimenting with planting cuttings from wild grapevines. These will at least provide shade and I may eventually graft vinifera vines onto them.
The fruit is months away still, but late spring is the perfect time to harvest, and preserve, grape leaves!
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