Monday, September 20, 2010


The Concords are Here

And the Juicing begins. After the grapes are washed, stemmed and juiced, the juice sits in the fridge for a day or two. This lets the hat and juice separate, kind of like making wine. Then we scoop off the hat and filter the remaining juice. Finally, it all comes into the kitchen and becomes grape jelly.

There's only one problem...132 jars are at your house and only one dozen at my house.

Please, please try and send back jars this week.

And oh, no that is not, no that is not all. Tomatillos are here, not just a few, but hundreds of them! Purple de Milpas, Giant Cizneros and Toma Verdes are all here. So the making of green salsa begins. Oh, jars. Help!

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