GrapesWe're newbie grape growers at TFF -- I planted the first vines alongside my driveway just seven years ago. They did so well that I immediately sketched out plans for a more extensive vineyard with multiple varieties and an extended harvest. It took a few more years to make that sketch a reality, but eventually we ended up with five acres of vines.  Starting a new vineyard is equal parts construction project and orchard planting. Grape vines don't support themselves very well. You plant the vines and then build the trellising system around them, training the vines up and then along the wires as they grow. The first year after planting takes an enormous amount of TLC and hand labor. Even after the vineyard is established, though, grapes are an especially labor and management intensive crop: they must be carefully pruned each year, and then the new shoots trained. Leaves and sideshoots have to be removed. And powdery mildew must be controlled constantly or the leaves turn yellow and fall off, leaving the fruit to burn in the sun. Nonetheless, our first few years growing grapes, we were astonished at the abundance of fruit that came from such a small area. As long-time subscribers know, in 2008 and 2009, our CSA boxes had table grapes in them every week or two from mid-August until October. Now, our success as grape growers is feeling a bit more like beginner's luck. We're in our second year in a row where the weather seriously clobbered us. Last year the cool spring delayed growth of the vines so much that the only heatwave of the year cooked much of the unshaded fruit. This year a late frost in April burned most of the fruit-producing buds when they were still less than an inch tall. There are Summer Royal (black) or Red Flame grapes in everyone's boxes this week, but the bags aren't as full as they are most years. We will have more grapes in September and October, but we're still not sure how many. So enjoy them while they last. Note: Cool weather this summer has required us to apply sulfur dust for powdery mildew to the grapes right up until harvest. The sulfur is organically certified, but may irritate some people's sinuses. It is simple to wash off (unlike the sulfur spray we used to use); simply soak the grapes in water for a few minutes, then rinse once more before eating.
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Fruit Mashup
Small box subscribers take note that you may get either Peaches or Figs in your box today. We were hoping very much to harvest enough peaches for everyone, but it was not to be. Likewise, we were just a little short on the figs so... it's either/or. We apologize for any disappointment.
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Recipe -- Pasta Pomodoro
This is a very simple recipe with very simple ingredients. But using very fresh ripe tomatoes makes a completely different sauce than using canned or paste tomatoes. You can add vegetables like zucchini, or even meat. But the tomato flavor will still be what comes across. Cooking the pasta in the sauce briefly allows it to fully soak up the flavors.
Boil water for pasta.
Thinly slice 2-3 cloves of garlic (Don't mash or mince the garlic!).
Chop 2 lbs. of ripe tomatoes, saving the juice.
Remove the leaves from 1 bunch of basil and rinse, then chop roughly.
Heat 2 T. olive oil in a cast iron skillet and add the garlic and a pinch of crushed red pepper.
Stir the garlic until it turns very light brown, then add the tomatoes (and their juice) and half the basil and raise the heat. When the tomatoes begin to bubble, lower the heat and simmer.
When the water begins to boil , add 12 oz. linguine or spaghetti. Cook until al dente -- still slightly chewy. Drain and rinse.
Grate 1 oz. of Parmesan cheese and add half to the sauce.
Add the cooked pasta to the pan and stir to combine. Add the rest of the basil and cook 2 minutes.
Taste and season with salt and pepper. Drizzle with a little more olive oil if you like. Sprinkle with the rest of the cheese and serve.
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