Home > Bell, Chablis, Flexnum, Grapes, Purple Vienna, Tomatoes > Tis the Season for Picking

Tis the Season for Picking

More Tomatoes to be Picked

More Tomatoes to be Picked

I’ve been trying to keep up with the ripening tomatoes since the first red alert cherries appeared, but somewhere along that timeline I fell pretty far behind, and my garden that used to be a sea of green has been blanketed with reddish orange romas and brandywines.  Davy, Sandy and I spent about 30 minutes to an hour collecting the tomatoes that we hope to give away. You see we are all pretty sick of processing tomatoes, and now that we have 120 jars full, we see no need to continue stocking up.

A Good Harvest

A Good Harvest

Now that I’ve grown more tomatoes then I ever thought I’d see in a lifetime, I’m wondering just how many of these plants I should start in next years garden. While we got far more tomatoes  then we need, none of them will go to waste. I may trim the plant count a bit, but I don’t think 100 plants would be too many.  I can then use the space that would have gone to tomato plants for starting fruit trees in the greenhouse this spring.



After cleaning up the tomato patch, Jessica and I moved onto the pepper patch, and quickly filled a crate with Chablis, Flexnum and California Wonder peppers. Somehow a Purple Kohlrabi wound up in the mix.

Concord Grapes

Concord Grapes

After a cup of coffee or two, it was time to move onto picking grapes. We picked Concord grapes from three native vines, then sorted them out removing all of the rotten and dried out grapes.

Straining out the Pulp and Seeds

Straining out the Pulp and Seeds

Instead of making wine we decided to try out grape juice production just to see how hard it would be, and how much work was involved. As the photo shows, many hands make quick work. I haven”t yet tried the taste of the juice once it’s been chilled, and if it’s worthwhile, I’ll share the recipe.

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  1. September 27, 2011 at 12:53 pm

    ooh last year I scavenged some concord grapes and found a delicious mulled grape cider (non alcoholic) that was amazing. I would heartily recommend it.

    Grape Mulled Cider
    5 pounds Concord grapes
    8 cups water, divided
    1-1/2 cups sugar
    8 whole cloves
    4 cinnamon sticks (4 inches)
    Dash ground nutmeg

    In a large saucepan or Dutch oven, combine grapes and 2 cups water; bring to a boil, stirring constantly. Press through a strainer; reserve juice and discard skins and seeds. Pour juice through a double layer of cheesecloth into a 5-qt. slow cooker (I didn’t use the cheesecloth). Add the sugar, cloves, cinnamon sticks, nutmeg and remaining water. Cover and cook on low for 3 hours. Discard cloves and cinnamon sticks. Yield: 10-12 servings (2-3/4 quarts).

  2. September 27, 2011 at 1:10 pm

    Sounds like a plan Dea. We still have a good amount of grapes on the vine to try it out with. Thanks = )

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