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?
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.
I love to experiment with small batches of off-seasonal ingredients so I know I am ready for the main harvest. I've failed at grapes 2 times - this time they rocked the casbah.
A great thing to do with second grade fruit you might have going to spoil in your kitchen. We all do it buy beautiful fruit get busy, and forget to eat it. Now you don't have to lose it just save it! :)
A new look at an old favorite fruit in three ways. Take a bite into these sweet, tart, spicy, intriguing pickles. You may never look at grapes the same way.
Repeat after me: "Peeling grapes is not hard." Actually, it's quite easy, and oh-so-deliciously worth it. A simple jam of Concord grapes, a bit of sugar and not much else, but the skins deliver a wallop of flavor. Must be tasted to be believed.
