In spite of it all, this turned out to be a good experience–seeds and everything. I had to hurriedly learn so much more than I thought I’d have to know about raising grapes if I wanted to keep them or successfully ever have them–and I still have much to learn.
I found a way to put a small (tiny) vineyard some place, hopefully multiplying my crop greater than I will have had within the next few years with many more plants for business, not only having lush grapes for my family’s personal use. “When there’s a will there’s a way.”–each and every time–if it’s something that you really want, and you know it’s meant to be. That be the case, don’t ever accept “no” to be the answer. Be stubborn, have fortitude and grit, and be your creative muse! Put your ingenuity into gear and press down full throttle. Move on ahead with good speed and gusto. Start working on your goal and on your dream–no matter what. No one is going to want your dream as badly and as much as you. “I think I can,” said the little engine…
I have offspring from the parents of my original grapes. I felt it necessary to make sure that they keep their generations going–in some way, somehow. My intentions were not to replace the original plants. I want them to have their rightful residency in their new yards where I will still be their keeper, their careful gardener who lovingly adores them.
I had to rush them into dormancy after the many clippings to keep them alive, temporarily suffering them into cold climate, into thinking and believing that they must begin their winter months early without a wrap. Oh, but they do, they have one–a wrap. I’ve put them into winter slumber, and they’re safe and sound–wrapped in cold storage. I didn’t want to have to do this to them. It hurt me as much as it seemed to harm them–but for a season. They will make it through and be more than fine when it’s all been said and done. Their tenacity will prove it, and mine.
SO!–I had oodles of unripe grapes that I had to salvage, to do my plants justice for their hard work of fruit bearing over the summer. Their long days of hard work in the sun and livelihood was not in vain. I could not let them down; plus, I’m a firm believer and doer that nothing should go to waste. Absolutely nothing. It’s preparing for the months and years, this tentative thought and action.
I found that unripe Concord grapes are just as heaven-sent and delicious as the dark purple ripe berries on the vines. They are jewels, any shade of color, but unripe grapes are green emeralds. Their seeds are softer, so you don’t have to necessarily extract the seeds when baking or cooking with them or preserving for jelly. I did, however, extract the seeds and peelings from the green grapes for jelly since my husband wanted a smooth texture of jelly for his morning toast.
Being a huge fan of fruit pies, it born in my blood, I certainly wanted to try my hand at baking an unripened Concord grape pie. I knew I had to. I also wanted jam, so for the pie, I kept the seeds and peelings in the batch. I cleaned and measured 7 cups green grapes, washed and stemmed.
If you like/love mincemeat pie at Thanksgiving, you will definitely relish this Green Concord Pie. It’s on par.
For the pie crust, I did a” half-and-half”–equal parts of butter and shortening. 
Measure 2 cups unbleached flour. Add 1/2 teaspoon salt. Work into dry mixture 1/3 cup very cold unsalted butter and 1/3 cup chilled shortening. I use my fingers.
Sprinkle iced water by the fingertips or a tablespoon at a time. Have it just moistened, not too wet, and not too dry. Split into two parts, flat discs in saran wrap, and chill for at least 1 hour before making pie crust.
I can’t stop looking at these beauties.
Stir in 6 cups sugar into 7 cups unripe Concords. Squeeze in 1 fresh lemon and just a tiny little bit of water to get it going, 1/4 to 1/2 cup.
Did you make sure the seeds were omitted?
Cook the grapes on medium heat. Allow to cook down, three-fourths to halfway from the full amount you began with. They will jelly to some degree, but not entirely. Add a pinch of salt, 2 tablespoons unsalted butter, and 2 tablespoons flour whisked in a small dab of lemon juice added so it doesn’t lump in the filling. Set aside and cool after they’ve cooked down before pouring into pie crust for the oven.
For this pie, roll to crunch, oyster crackers for the bottom of the pie crust. It will help absorb any liquid, plus, give the crust a slight crunch in the bottom of the shell. The salt in the crackers serve a purpose, too. It compliments the pie filling, evens out the sweetness better and gives the buttery crust a better flavor. It’s worth the experience if just once.
Pour the filling and finish the top, placing the crust over all. Work the edges, crimping to keep the juices in while baking. Put the pie in a preheated 400 degree oven, checking it often for browning.
Let it set before serving. The filling will thicken while the pie cools.
pie for breakfast with coffee
Leave a Reply