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Location:
Decker Ridge, Oregon (15 miles SW of Corvallis)
Providing
the Co-op since the 1989 with: Seedless table grapes
Farming
practices: Not organic
Other
crops grown (varieties not included): Wine grapes for
U-pickers, apples and other tree fruit for home use
Acreage
farmed: One
Crew
size: One
Farming
since: 1982
Products
used to control weeds, pests and pathogens: Sulfur for
mildew control (early season - my varieties are mostly immune),
no pesticides, single pre-season application of glyphosate
for weeds
"When
my wife and I bought a small property in the Coast Range hills,
the extension agent advised us the land was best suited to
grazing, Christmas trees, and grapes. We were vegetarians
at the time and one can't eat Christmas trees, so we planted
a vineyard. It has been a lot of work and not very lucrative.
The real profits have been the sunny days working on the vines
with gold finches perching on the trellis wires: watching
the grape berries fill out and turn color as they ripen; the
people who pick my wine grapes, share a bottle and become
friends; and the satisfaction of growing something I and others
enjoy eating."
Did
You Know?
Grape
varieties, are classified according to their ultimate use.
Table grapes must be low in both acidity and sugar content
and must conform to definite standards of size, color, and
shape. Raisin grapes are preferably seedless, with high sugar
content and low acidity. Grapes used to make table wine must
have relatively high acidity and moderate sugar content; those
used for dessert wines and other sweet wines must have high
sugar content and moderate acidity.
http://www.bouquetoffruits.com/fruit-facts/grape-facts.html
Grape
Salsa
Ingredients:
2 cups coarsely chopped seedless grapes
1 cup each, chopped green onions and diced fresh or canned
Anaheim chilies
2 tablespoons chopped cilantro
2 tablespoons vinegar
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon bottled hot pepper seasoning (optional!)
Directions:
Combine all ingredients in medium bowl; mix well. Let stand
at least 1 hour
before serving. Drain off excess liquid before serving. Makes
about 2 cups.
http://www.lausdnutritionnetwork.org/programs/pdf/homjune.pdf
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