Lively Liriope

For the first time in years, I am enjoying my liriope perennials at their full glory - short, cascading , green , lush  leaves;  accented with dainty lavender spikes of flowers.

Usually, the leaves, at this time of summer, are marred as grasshoppers ravage the foliage. Not this year… I saw my first grasshopper yesterday; not enough to completely damage my plants, yet.  There is a little evidence of nibbling, but more like moth-eaten than total devastation.

So, finally, I am taking full pleasure in enjoying the liriopes at their best.

Hurrying To Make The Jam

I am in a frenzy.

Since picking the last of the table grapes to dry into raisins yesterday, the bees and wasps have moved to last remaining grapes growing on my vines, the Concords. 

I was waiting on the Concords to fully ripen before I actually harvested; hoping that there would be enough to make a batch of delicious grape jam.

Last night, after a full day of work and my body beginning to shut down for the night; I had to go out and pick the ripe Concords.  Those nasty insects already put a dent into my harvest; and, I could not wait a minute longer.  I grabbed a bowl and forced my feet to move toward the grapes.  Clipping the bunches, I was also harvesting small, green grapes that had not yet matured.  I had to make the sacrifice if I was to get any Concords for my own use.

I made my first batch of Concord grape jam last year.  It was fabulous.  So, I intended to replicate the process this year; pick, wash, and puree the grapes in the food processor.  I needed 4 cups of processed fruit for one batch of jam.

This afternoon, I puréed the grapes which resulted in only 3 1/2 cups; I needed another ½ cup.   I had to go back to the vines and find more, ripe grapes.

Slowly, I hand-picked, one purple grape by one purple grape, among the buzzing bees to gather enough fruit to fulfill those 4 processed cups required for the recipe. 

Sigh…I made it.  I will be able to make my jam.

Now, in a pot, mix and boil the processed grapes, pectin, and sugar.  Then, ladle the mixture into glass jars, place and tighten lids, and submerse into a hot water bath for 15 minutes. When I placed the first jar into the boiling water I heard a big POP.  I was hoping that was a lid sealing, but I really knew better; that POP was the sound of a jar breaking. 

I ended up with five precious jars of 2012 grape jam. 

I am reminded of a passage my favorite author, Gladys Taber, wrote in Stillmeadow Calendar (1967).  I had used the quote in the most recent, September 2012, Friends of Gladys Taber newsletter.  Talking about new-picked vegetables, in addition to outstanding taste, Gladys writes,” And nothing, I must add, that costs more and involves more work.”

The same can be said about my homemade jam; fortunately, the outstanding taste, all rich Concord grape,  is worth the effort and cost.

Crazy Cricket

Cricket decided she needed a comfortable place to chill...inside my clothespin bucket.

I will never understand a cat!

Making Raisins

The sweet grapes which I mentioned in my blog only days ago (8-9-12) are starting to decrease by the likes of the many bees/wasps that I had mentioned. And, early this morning, I think I even saw a flock of birds fly away from the vineyard location - ugh!

It is time…

It is time to pick the grapes and make raisins.

About thirty years ago, I experimented with making raisins by using store-bought grapes and a homemade solar dryer; a cardboard box with a Saran Wrap cover.  The dryer worked, but it took weeks to produce a handful, and I mean a handful, of raisins.

Yesterday, I clipped enough bunches of grapes to fill my electric dehydrator; and, a few extra to eat as I worked.  I filled all four trays.

This morning, the juicy grapes which I placed last night are shrinking, but are not quite raisins, yet.  So, I rearranged the trays; top tray to the bottom, middle trays switched, and bottom tray to the top to insure better heat distribution.

And, I wait.

If I get raisins, I should have enough grapes left on the vines to do one more batch; that is, unless the grape raiders return in large numbers.

I am keeping my fingers crossed. 

Glenn likes to eat raisins as a snack, and I like to use raisins in my baking; mainly in cookies and scones.

And, if the raisins taste as good as the grapes did, I will be ecstatic.  Yet one more crop to tout as our very own.

The results are in…the raisins are a bit dry; too long in the dryer, I guess.  But, as my first real attempt at grape transformation; the results are not too bad.  I will definitely be making more raisins; shortening the drying time, though.

Dry, yes; but, exceptionally sweet - a perfect addition for my oatmeal raisin cookies.

Note (8-14-12): I shortened the drying time on my second batch of grapes to raisins - just   

                        right! 

Sweet Corn Season Is Here!

Sweet corn…yummy fresh and yummy during the winter when we are dining on the garden’s harvest that has been ‘put up’ for later use.

 

Sweet corn is best ‘put up’ via freezing; and, that is what I am doing this late evening and into the night.

 

Earlier this afternoon, I walked our short rows of corn and twisted off the ears that were mature - full ears, browned tassels.   Becky and I sat down in the shade of the sugar maple and shucked the ears while Jake and Onnie watched.  Buddy…he was going non-stop chasing the birds in the sky, of course.  We shucked over 80 ears; and, no bugs...none of those pesky earwigs - what a pleasant surprise! A few ears were set aside for tonight’s dinner…cannot get any fresher. And, there is more to come...goodie!

A quick parboil, slice the kernels off the cob (watch that sharp knife and fingers - I am still healing for my last mishap) package into meal-sized freezer bags, and pop the bags into the freezer.

The husks and dekerneled ears go to the barn lot;  a treat for Ember and the heifers.

Sweet corn is easy to freeze, but a bit time consuming.   But, no denying; time well spent!

Candy on the Vine

I love to walk around my garden and snack on what fruit is available growing in my own garden.  At the moment, that would be table grapes.

This is the first year that the table grapes have started to produce. 

I am realizing that I need to learn a few good pruning techniques to produce larger grapes as I would categorize mine as small to medium with some large.   My grapes are not big in size, but they are certainly huge in flavor; juicy and sweet.  A better grape...not likely!

I share my bounty with bees, wasps, and ants.  These insects are proficient at getting at the inside grape flesh and leaving the thin outer skin. 

As I walk past the grape arbor, I stop to pick a handful of the ripest, plumpest grapes (avoiding the stinging-type pests); and, I shove them into my mouth.  One mouthful is quite satisfying, but I usually manage to relish two or three handfuls per pass.  

I also recognized that the grapes last longer on the vines, rather than cutting a few bunches and bringing them into the house.  So, I do all my grape eating outside, fresh off the vines.

Since I grow three different varieties (Reliance, Himrod, Concord - all seedless), I sometimes go a bit crazy and sample a mix - pure ambrosia.

My Son ...The Captain

Late last night, on the way to pick-up Becky on her return from Alaska, I was called by my son Matthew.  He had wanted to make sure Becky got home OK. 

We were nearing the airport and actually saw her plane fly overhead as we drove the last miles to the terminal.   During her flight from Anchorage to Charlottesville, several stops had been scheduled; and, several delays had not been scheduled due to mechanical problems (delay then cancellation), and weather (thunderstorm over Charlotte).  Therefore, instead of arriving at 7:30 PM, she arrived at 10:30 PM… close.

Matt next mentioned that he had just been promoted from Lieutenant to Captain.  We are so proud of him.

Evidently, the names of those not getting promoted are posted; a list you do not want to see your name included on.  Matt’s commanding officer came up to him and congratulated him for NOT being on the list.

The actual ceremony will take place on Friday, just days before Matt leaves Anchorage for his new station in Virginia. Matt fulfilled his initial Army enlistment and would have been discharged this month.  He opted to stay In the Army for now.

Matt coming back to Virginia is a kind of coming home; and, a move that puts a great big smile on this Mother's face!