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The flowers at the winery are in full bloom, and they are really eye catching. Petunias on the bottom, roses in the middle and grape hyacinth climbing up the pillars.
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About Me
- Elaine
- I grew up here on my dad's farm that we turned into the Sainte Genevieve Winery over 20 years ago. I'm the educated enologist and he's the experienced farmer/business man. We try to treat the land and the wine with kindness, like a member of our family(sometimes we treat them nicer than family ;)) This is our little place on earth, and I thought you might enjoy seeing it from my perspective.
Blog Archive
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2006
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August
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- Looking For Something To Do This Weekend?
- The flowers at the winery are in full bloom, and t...
- This is Quincy who likes to hang out in my office....
- Here on the farm sometimes animals are your only c...
- Grandpa (a.k.a. my dad) giving the kids a ride.
- This is my niece enjoying the sweet unmistakeable ...
- This is Dad picking Concord grapes that are mispla...
- Harvest officially began on Friday.
- Today is the last day of pressing the plums.
- long rows of Concord
- I think we'll be harvesting the Vignoles next week.
- Jour de Fete
- These are our Muscat Canelli grapes growing in our...
- Interview
- fermenting fresh Ste. Genevieve County blackberries
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August
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Followers
3 comments:
Know you're a winery but would LOVE to know what else to do with just a few Concord grapes, no recipes starting out "40 pounds of grapes"! Nice to see you're blogging!
There's a lady that works for us that makes Concord juice and jelly. I'll see if I can get her recipes...
Here's a recipe for juice from my "Putting Food By" recipe book:
Wash and destem grapes. Crush. Add 1 cup water for each 4 quarts of crushed grapes. Cook gently without boiling for 10 minutes. Strain through a jelly bag. Refrigerate for 24 hours. Strain again for perfect clearness. Do not use sediment at bottom including tartaric crystals. Add 1/2 cup sugar for each quart of juice and heat to 200 degress F. Simmer. Pour hot juice into hot jars leaving 1/2 inch headroom. Adjust lids. Process in a hot water bath for 10 minutes.
I'm a huge canning nerd, but if you didn't want to can, this recipe would taste fresh for a day or two in your frig.
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