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RE: Onions and grapes

Hmmm, sounds worthwhile, I'll try drying some onions. But I'll put the
dehydrator in the garage I think. 
Yes the grape juice is incredibly sweet, more like syrup actually. My
tomato processor is a "Victorio" but it's the same machine pretty much.
However the grape stems were too big and tough to go through the smaller
spiral that the tomatoes use, so it jammed up almost instantly. Once we
separated out the stems it worked okay. But still, too much work for not
enough return, I won't try it again unless I have some better method or
a pressing need (pun intended :-) for the product.


-----Original Message-----
From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
Behalf Of james singer
Sent: Monday, August 20, 2007 11:33 AM
To: gardenchat@hort.net
Subject: Re: [CHAT] Onions and grapes

Onions. I'd dry a bunch of them. Then turn the dried ones into flakes
and powder.

Wine grapes. I grew a few gwertztreminer [sp?] at the farm. I processed
them with a "Squeezo," which separated juice from all that other
stuff--skins, seeds, stems. The juice was cloudy, not clear. I canned it
in 1/2 pints--breakfast glass serving size jars. The juice did not
settle; it remained cloudy. It tasted great. I did not have a brix meter
at the time, but the sugar content was high-high--the juice was quite
sweet and tasty.

On Aug 20, 2007, at 2:04 PM, Johnson Cyndi D Civ 95 CG/SCSRT wrote:

> I harvested the rest of the onions, these are "Candy", a nice yellow 
> onion. They did extremely well this year and I'll definitely plant 
> them again. I only had a few of them show signs of stress (they start 
> forming double bulbs inside the outer layer) and their average size is

> a whopping five inches across. I had a couple monsters at 8 inches 
> across!
> So the spare fridge is full of onions and there's another 20 pounds of

> so just sitting in the garage waiting for inspiration to strike me - 
> they can't stay there long, it's too hot in there. You should be happy

> that you associate with me only via email, because we'll be eating a 
> lot of onions now.
> So we have these grapevines. They are wine grapes we planted many 
> years ago, mostly for fun, thinking one day we might get ambitious and

> try making our own wine, which we haven't. Years ago I picked a bunch 
> of them and make grape jelly, and about all I remember of it is 
> learning that if you don't let the grape juice sit for a couple days 
> you get tartaric acid crystals in your jelly. We hack back the vines 
> when they get rambunctious and let the birds eat the grapes, they are 
> very small grapes and have lots of seeds so they're not good for just
> Anyway this year they had a nice crop and I've been looking at them, 
> thinking as I do every year I ought to do something with them. Late 
> Sunday afternoon husband and I got a wild hair and we picked about 20 
> pounds or so and dragged out the tomato squeezer, figuring we'll 
> squeeze them up and have grape juice. We found out right away that 
> there's a reason they have different "screens" for squishing tomatoes 
> vs. grapes, so plan B was removing the grapes off the stems and then 
> sending them through the squeezer, very tedious.  Well. The resulting,

> ummm, stuff was pretty sludgy and just this awful color of green/brown

> (the color in wine comes from the grape skins, not the juice). So I 
> dumped a bunch of the skins back in it and let it sit. This morning we

> now have more of a brown/green color, only marginally better, and I 
> managed to strain out some of the sludge. It's fairly tasty though. I 
> expect eventually I'll get something drinkable but obviously we need 
> different equipment if we're going to ever do this again. Probably be 
> another 10 years before we forget this experiment! Not everything I do

> turns out well.
> Husband and I did work in the dry garden too. I showed him the 
> oenothera (dune primrose) that could be pulled out, and told him not 
> to touch anything except that and grass. Instantly he says "how about 
> this?", pointing at freeze-damaged (but not dead) salvia. No, I said, 
> don't touch anything except those two things. "But how about this?" 
> pointing at the opuntia and so forth and so on. I had to threaten him 
> with great bodily harm but he did finally give in. So it doesn't look 
> much different - it looks like a desert garden at the end of summer, 
> which is to say, not too great - but I think he feels better. Oh yes 
> and my opuntia, which was greatly damaged in the Big Freeze, still 
> does look poorly - but it is putting forth new pads at the edges of 
> many of the damaged ones, and there were even some blooms. I dumped a 
> couple gallons of water on it and I have hopes that eventually it will

> be looking good again.
> Cyndi
> ---------------------------------------------------------------------
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Island Jim
Southwest Florida
27.1 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Sunset Zone 25
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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