Fox Grape Goodness

Fox Grapes washed and ready to can

 

 

My nose told me it was time. I could smell the grapes from the front porch and knew we had to get the tractor, head to creek, and pick all that deliciousness before the birds beat us to them. Mister's tractor has the longest reach, so we took it to the creek's edge and started checking out the vines. I stepped into the front loader and UP he took me so I could peek under grape leaves and tree branches for these amazing grapes.

Grapes ready for sugar and boiling water

Within 20 minutes I had a bucketful and we were headed to the house for phase two -- washing, sorting out the bad ones, and filling jars for the canner.

Ready for the canner

I learned to make grape juice from an older woman here in the mountains. Nannie VanHoy took me under her wing and taught me so many wonderful things about local wildcrafted foods and this is certainly one of the best! The recipe is simple:

1 c. grapes, washed and stemmed
1 c. sugar (I use only 1/2 c.)
Boiling water

Put in canner and process for 10 minutes.

Done.

Now the hard part. This juice improves with age, so we usually open the first jar at Thanksgiving and mix it with club soda. Soooo good!

And, if a seal should not set... well... a little mountain wine is good for the stomach. Trust me.

Yum... dinner's served!

One of our favorite meals is meatloaf with roasted potatoes. Living on the farm, we raise our own pork, but purchase pasture-raised beef from a friend. Nothing can compare to the deliciousness of home grown meat. Add to that our own eggs and milk from a friend, and you have a meatloaf to die for. Sadly, I only have a picture of the one is progress; the done one didn't survive long enough for a picture. It is even better the second day --- if you have any left!

This recipe comes from Everyone's a Homemaker by Beverly Nye. I started making this when I was first married in a 19.... and have made it since... I wrote Ms. Nye at the time to tell her how fond we were of the recipe and she wrote me the sweetest reply. I wrote her again two years ago to tell her that, after 30 years, it is still our favorite meatloaf. Again, she wrote the kindest note... Give it a try; you are sure to never want to make another recipe again!

Beverly Nye's Meat loaf

1.5 lbs. ground beef
.5 lb. sausage (ours has extra sage 'cause that is how I like it)
3/4 c. milk
2 eggs
1/4 t. nutmeg (isn't that a surprise?)
1/4 t. sage
3/4 c. bread crumbs (I use Italian)
1 t. salt
1/4 c. chopped onions

Mix very lightly with your hands. Place in a 9 x13 pan and shape into a loaf.

Top with:

1/2 c. ketchup
1 t. mustard
3 T. brown sugar

Bake at 350-degrees for 1 hour.

Let me know if it become a favorite!