PRUNING TIME

Most vineyards have completed their pruning by April.  We, however, delay our pruning as long as possible because we almost always experience a hard frost around Mother's Day.  This kills the already emerging bud, and reduces the crop by about half.  By delaying the pruning we hope to delay bud break and avoid that hard frost.

With just under 900 vines to prune, this is a big job for two people. Pruning is a pretty precise endeavor so we can't just appeal to friends for help.  One must be sure to prune away the right vines, for if you prune the new growth from last year, you won't get grapes this year.  You must prune last years fruiting vines, and this is not always easy to decide.

Our vines experienced vigorous growth last season, though not necessarily vigorous yield, and they are really a tangle this season.

Unfortunately, due to my January hand surgery that is not healing well, Freddie is having to do most of the pruning.

I get out there about one to two hours every other day or so, and do what I can.  It is not easy as my right hand is not fully functional...

I wear a lot of paraphernalia, and mostly have to prune two-handed, but I do what I can.

We are lucky that this spring has been so delayed, as we are really pushing the time limits here.  Hopefully we will be done in the next week or two, weather permitting.

PEEPS AND CHICKEN BREASTS

These two entrepreneurs have embarked on a new project, that is a job!  They are raising chicks and ducks for someone else, keeping a couple of ducks and a few chicks.

They have set up a budget, and are keeping track of expenses, etc.  Still, it is the love of these tiny creatures, I believe, that has sparked this business venture.

The five ducks....

They really are so sweet!

On another note, as I am still far from fully recovered from January 31st hand surgery, and am  limited in what I can do, (for example, it is time to prune our 2 acre vineyard, and I am mostly not able to do that except in very young, tender vines.  Thus poor Freddie has this burden to himself)  What I can do, and of course am grateful for, is cook.

One of my (our) favorite meals is chicken fillets, and one of my favorite ways of fixing them has always been Italian...pounded thin, dipped in egg, then Italian bread crumbs, and sauteed.  Recently I found a recipe for Thai Chicken Breast, and it is dynamite.  Steam 1 c. basmati rice and set aside.

Combine 2 tbs. grated ginger root, 1 large garlic clove chopped, and 1/8 tsp. crushed red pepper flakes, and set aside.  Mix 1/2 c. flour with salt and pepper and dredge pounded chicken pieces in this, dip in beaten egg, then into panko bread crumbs.  Heat some olive oil in a pan, saute chicken until done, and remove to a warm pan in a low oven to keep warm.  Add the ginger mixture to the pan and saute until lightly browned.  Add 4 tbs. tamari sauce, 1/2 c. brown sugar, 1/2 c. white wine vinegar and 1 tsp. fish sauce, and bring mixture to a boil.  Reduce heat and simmer until sauce is reduced and a thickened a bit

Spoon rice onto plate, place chicken breast over this, and drizzle sauce over all.  I sauteed my frozen garden green beans in olive oil with plenty of garlic, and served these along side.

A truly delicious meal.