WE HEADED FOR THE HILLS...THE BLACK HILLS THAT IS


The harvest was done, the Dam Challenge over, and it was finally time for our very overdue vacation. Initially this vacation was meant to be a fly fishing excursion, but as the autumn moved forward and the cold air arrived, we had our doubts.


We had made reservations for a 'cabin' at a place we had happily stayed last year, and upon our arrival on Monday of last week, there was snow, and plenty of it, close to 8". As no one was at the cabin(s) to greet us, we called the number that was left with the outdoor phone. We were told how to get the key and open our cabin, which we did, to no heat or electricity.

This is how we spent the first hour and a half of our stay in the Black Hills.

After much calling around and lots of waiting, trees and branches down all over, ice encrusted the lines, and generally no one knowing when the electricity would come on again (anywhere from 5 minutes to 5 days), we left there to find other accommodations. After much indecision, lots of time, and some searching, we went to Pinerest Cabins, a place we had looked at on line prior to leaving. The woman there said she had a duplex cabin for $60 per night. We said we'd take it. As she was walking us to the cabin, she said, "Opps I haven't cleaned it yet. I'll give you Birch for the same price." Did we ever luck out. What a beautiful four room cabin with fireplace, and small kitchenette, and for only $60 per night. We stayed there for 6 nights, and it was the nicest place I have ever stayed!!

The snow remained, and we got more, but that did not deter Fishing Freddie, who did spend several days fly fishing. As I have Raynouds disease and it was in full swing, I knit or read in the sunny, cozy car, or hiked around the nearby hills.

This a picture of Freddie, on the first fishing trip, changing into his waders, well, actually getting up from just having fallen off the rock he was trying to sit on while changing into his waders. I laughed until tears fell, really this was very funny, as he did not get hurt.

This is the creek he fished that first day.

The aspens were simply glorious the entire stay. Everywhere we looked was white snow and brilliant aspens.

One day we hiked the Black Elk trail, the most beautiful of all the hikes we took. Black Elk was a Dakota shaman and we think in the above and below pictures he was either objecting to our hike or blessing us.

The Centennial Trail 89

The Centennial Trail goes for 89 miles through the Black Hills. It can be accessed from many places. We hiked portions of it several times. The vistas upon reaching the top, were truly breathtaking.

The 'summit' of one hike.

The summit of yet another hike.

We left for this trip with great doubts that we would have a good time, knowing there was likely to be snow in the hills. We did not anticipate 8", and when we arrived, we had even more grave doubts. However, it was not long into the trip, that we felt blessed by the Hills and the snow.

...AND IT IS FINALLY DONE....

Saturday the 26th of September found us finally harvesting the last of the grapes!!! It was an extremely late harvest this year, due mostly to the late spring and the fact that all growing things were 3 weeks behind this season. We, here in this bowl-like valley, were lucky that we had not awakened to a frost before Saturday. The last of the grapes to harvest were the St. Croix and a few Frontenac. The weather forecast was for clouds and rain, but it turned out to be a beautiful day to be in the vineyard.

Freddie, that's him on the left, begins the harvest. We have never harvested before when the leaves were dying and falling off the vines. A really unusual year.

Here I am using the latest in harvest tools, a grape fork. What a great invention it was, making harvest much easier on the hands.

Not too long ago while I was in the library Peggy Pasker overheard me telling a friend that we were going to start harvesting. She came over to me and asked, harvesting what?? When I said grapes, she asked if she and her husband Chuck could help us harvest as they had always wanted to harvest. Wollersheim winery, here in Wisconsin and where they had inquired, has a long waiting list of people who want to hep harvest. So, as the weekend of the last harvest approached, I called Peggy and asked if she truly wanted to help, and they did.

We made pretty quick work of harvesting about 8 rows. I think it took the four of us about three hours to complete the harvest. After a leisurely lunch, off to the Winery.

The grapes delivered!! That's Weggie, Marion Weglertz, owner of Oak Ridge Vineyards, and Weggie's Winery, just outside of Richland Center. Next to us is the container holding our 410 pounds of St. Croix.

The feeling is great to be done for the season! Some day we hope to make a bit of a profit at this endeavor...it has yet to happen.

...ANOTHER GRAPE 'HARVEST'...

I grew up in Western New York state, the heart of Concord Grape country! Everyone had a small vineyard of Concords in their back yard...and like the fields of corn and hay that fill the countryside around Wisconsin, Concord grape vineyards were everywhere to be seen when traveling in Western N.Y., on every hillside, in every flat field, acres and acres and acres of Concord grapes, both purple and white. These were mainly sold to Welch's for grape juice, but some were used for wine...for those who like a cloyingly sweet wine. They are, despite the fact that they have seeds, wonderful eating grapes. Contrary to how people tend to eat them around here, which is to CHEW them, we squeezed the pulp into our mouths (after all they are also called Slip-Skin Grapes) and sucked the skins, and in my estimation there is almost no better tasting grape.

So about 14 years ago, soon after we bought this farm, I wanted to plant a few Concord vines just above my garden. I order four, two Wardons and two Fredonias, (Fredonia being the place I grew up). They have produced off and on some decent eating crops, but a few years ago, the Wardons stopped producing, but the Fredonias continue to give us grapes. (Actually I am not sure which 'died' out, but I like to think it is the Fredonias that have continued to produce.)

Above a colander filled with the latest harvest!

And below, for perspective, grapes both large...really large, and more normal sized.

I have always wanted to try making a Concord Grape Pie, though I wasn't sure if this really was a 'pie'. A few years ago I came across a recipe for one, but misplaced it. So I googled grape pie and found several recipes and decided it was time. Now this is not an untertaking for the timid or those pressed for time, and I kept hoping it would be worth it. As to begin, one must slip the skin of countless 'berries' in order to get 5 1/3 c. Below my first cup.

The recipe called for keeping the skins, as they would be added back to the filling.

Below are 5 1/2 cups of slipped grapes which will come to a boil before the next tedious task...

...which is to strain the seeds from the pulp. What this actually means, strain is not quite the right word, is pressing and pressing and pressing the softened pulp until the mostly seeds remain.

It is at this point that the skins are added back, the sugar added, and the pie is made. It all looked too watery to me, and I wondered if the 5 1/2 cups was meant to be unslipped grapes? I think so, and were I to do this again, that is how I would measure.

The finished pie, which even Freddie thought was pretty.

What a beautiful color...if a bit on the runny side. It ended up on the tart side, which Freddie loved and wouldn't change, where I think if I had measured prior to slipping the skins, the sugar would have been just enough to truly balance the tartness. Still, it was delicious and a wonderful, lovely end to our meal.

LET THE HARVEST BEGIN....

This is the vineyard in the early summer when, despite having already done considerable work, most of it is still ahead of us. The leaves have just opened, and the berries have not yet set on. There will be cultivating, frequent spraying (organic), summer pruning, leaf pruning, and lots and lots of tying of wayward vines.

We have four long rows of the Edelweiss grapes (white grape) below. They were originally cultivated as a table grape, but went on to become a wine grape. Personally I like it as a table grape, but I have yet to sip any Edelweiss wine that I enjoy. It is too sweet for me, however it sells really well here in the mid-west.

Just before our very first harvest five years ago, we purchased close to 70 yellow grape containers. These containers stack nicely and have several slots for ventilation. We used them for the first two harvests, but since then the winery to which we take our grapes asked us not to use them, as much of the juice...which is of course, potential wine...is lost in the 'wait'. So we have moved on to harvesting in these white 5 gallon buckets below. Here, Saturday, September 5, we are ready to begin the harvest of the Edelweiss.

Freddie harvesting the Edelweiss.

This deceiving picture is of 400 pounds of Edelweiss grapes. The container is approximately four feet by four feet and about three feet deep. The container itself weighs 87 pounds. I should have had someone stand next to this for proper perspective. The next harvest!

The St. Croix grapes below will be the next harvest, which we are hoping will be this coming weekend. I have been testing the Brix (sugar content) just about every other day for two weeks hoping that all this sun is speeding the sweetness. Weggie's Winery, where we take our grapes, wants them up in the 20's, last testing only about 14, so there is a ways to go.

The St. Croix are specifically a wine grape, but they sure are tasty, and to me are really sweet right now. We have 4 mature rows of these to harvest, and two in their third year. These less mature ones will yield only a small amount. We also have two rows of Sabre Vois, and one row of Frontenac to harvest.

Harvesting the grapes is surely the most fun of all the activities required of growing grapes. First of all the view from the vineyard is spectacular, and secondly holding each full bunch in the hand, 'forking' it off the vine and putting it in the bucket...if it doesn't make it to the mouth first...is simply a joyful experience, to say nothing about how rewarding it is!

NOT YOUR ORDINARY SALSA.....

This is, of course, your ordinary salsa...adding cayenne pepper (which I do grow, and do add) gives it a real kick!!!

But for about the past 6-8 months, SALSA has an entirely different meaning in my life. It involves plenty of kick, lots of hips, and more sweat then I generate in any other activity in my life, including hard-core biking and gardening in the hot summer sun!

A friend suggested that I try an 'exercise' class offered at Organic Valley headquarters called Zumba. I knew nothing about Zumba, but she said it was basically dancing to Latin music. As I love to dance, it was free, and it was just five minutes from home, I thought I'd give it a try. I WAS HOOKED after the very first class. I would also say, that the other participants, sometimes upwards of 20-25, are also hooked.

The Zumba logo.

Our instructor, Holly Parr, showed us the Zumba logo, and as she always, except when she forgets, wears a bandanna headband to keep the sweat out of her eyes, I thought I'd applique the logo to a bandanna and give it to her. She was thrilled and proceeded to order a bunch of bandanas in vibrant, energetic colors, on which I offered to applique logos.

For those of you who do not know Zumba, read on: "Zumba® fuses hypnotic Latin rhythms and easy to follow moves to create a dynamic fitness program that will blow you away. Our goal is simple: We want you to want to work out, to love working out, to get hooked. Zumba® Fanatics achieve long term benefits while experiencing an absolute blast in one exhilarating hour of caloric-burning, body-energizing, awe-inspiring movements meant to engage and captivate for life!

The routines feature interval training sessions where fast and slow rhythms, and resistance training are combined to tone and sculpt your body while burning fat. Add some Latin flavor and international zest into the mix and you've got Zumba®!"

I brought these completed bandannas to class last week, and it was like watching kids in a candy store, as class participants snatched up the color they wanted. It sure was fun. We donned our bandannas and proceeded to work out for the usual flies-right-by hour. The following photo was taken after class, as you can probably tell by the many 'wet' t-shirts.

That's Holly, in front. Now, I love Zumba, but without Holly, who makes it the most fun aerobic class I have ever taken, it would lack a great deal of its hot Latin American kick!!!

OBSESSION

OBSESSION

To say that I have been obsessed with food these days is to put it mildly. I seem to think about little else. It begins each morning with very carefully trying to make the perfect cup of coffee, which in part I try to achieve by dripping the water into my cup over freshly ground beans. I recently read an article about coffee brewing, about the right temperature for the water, how to let it sit awhile after boiling to achieve that temp., etc. I seem to be getting closer.
After the coffee, it is mostly the vegetables that I think about. It has been a good year for some things, and devastating for others. Although I'd like to say I have a plethora of tomatoes...


it only looks that way on my window sill...

... and my counter...
where I have gathered each and every ripe tomato each and every day. A blight has hit the tomatoes, luckily not all of my 28 plants, but enough of them that along with the cool, sunless summer days, I won't be able to can tomatoes for the first time in many, many years.

Still, we are making the most of these tomatoes...


chips and salsa...

with cucumbers and basil...


in a quiche with freshly picked broccoli...

roasted with plenty of garlic, basil and drizzles of olive oil...


finally served over pasta.

Each tomato season, I never seem to be able to get enough of eating them, and it is the same this year. I just can't eat enough tomatoes, and each and every one of them is so darn delicious. There truly is something about eating what's in season!!

MY ZUCCHINI DAZE