Through the mill

We’ve had wild Concord grapes on the mind for a good week now. While riding bikes around the city we came across a patch with literally hundreds. Unfortunately they we’re just out of arms reach. After trying to hatch a scheme to acquire these we finally moved on and decided to look for others.

Yesterday it was just too nice to sit in traffic after work so we decided to go on an expedition in the woods. We had a few spots in mind out side of the city to check for grapes and sure enough they were ripe for the picking. We spent 2 hours picking wild Concord grapes from 3 different locations outside of Boston. We were so excited with our booty we brought our bushel right to the bathroom scale. We walked away with 10 pounds!

This begin phase 1 of wild Concord grapes.

We’ve taken 5 pounds of our grapes for jam making.

Very simple recipe

· Simmer 5 pounds of cleaned wild Concord grapes with 1 cup of water
· Run the simmer reduced product through a food mill. This will remove all the seeds and any tough skins.
· You should have about 6 cups of grapes after the mill. Simmer this with one box of pectin.
· Once dissolved add up to 7 cups of sugar.
· Can away…

This was actually quite labor intensive from vine to canned jam we spent around 6 hours. After the jam sets we will know if it’s worth it.

Some tips for finding wild grapes in your area. We’ve actually been finding them close to sources of water such as streams, ponds and swamps. They have also been on the edge of the wooded areas in sunny locations. Look high and look very low. Don’t be afraid to use your nose to follow the scent.

Here is our Share! Week 12

Starting at the top from left to right: arugula, mizuna, celery, corn, potatoes, cherry tomatoes.

The Salted Cod gets excited when Steve opens his truck door and corn is pilled high, practically bursting from the seams. We can only imagine what it must be like growing up in the Corn Belt where these ears are everyone's source of income. The scent was sweet with a hint of the farm, something Midwesterners must be all too familar with during those hot summer months. It also reminded us of our favorite regional scent when we traveled to Hatch New Mexico. In Hatch, chilies are drying and roasting everywhere you turn (including rooftops). The scent was so thick in the air you could smell it on your clothes and hair the next day; a delicious combination of smokey, sweet and spicy. We are trying to think of what a true New England scent would be to represent summer. Maybe low tide or rotting cod from the fisherman’s catch...

Anyway, back to week 12:

Week 12 is all about corn chowder! We made LOTS of corn chowder…

In our wonderful Le Creuset dutch oven we cooked 6 slices of bacon (we like our chowda smokey here). Once cooked, we removed the bacon and left about 2 tbs of the grease to sauté our onions, celery, and a few celery leaves. That right, we said celery leaves. Once softened and translucent we added 6 ears worth of corn kernels, 4 cups of whole milk and 2 cups of chicken stock. We also added halved cherry tomatoes and precooked and chopped potatoes. A little salt & pepper and you are good to go.


We had enough for dinner and to freeze for the colder months.

Here is our Share!Week 11

Starting at the top from left to right: purple basil, arugula, celery, green peppers, cherry tomatoes, onions, red potatoes

Tomatoes, tomatoes, finally week 11 brings tomatoes. We received a nice pint of plump cherry tomatoes. The Salted Cod was popping these babies like candy on the way home from the drop.

Week 11 also brings us a great harvest salad. Maybe we were a bit overexcited this week; it feels like most of the produce went into this salad. (We aren’t complaining)

We made mustard vinaigrette with a good grainy French Dijon. The vinaigrette dressed our arugula greens as seen in the middle. On top we have some quick pickled onions which were a nice zesty addition to this. Notice our new sea salt on the cherry tomatoes! Green peppers, purple basil and fresh mozzarella are also coming to this party.

This is a caprese omelette! Fresh mozzarella, tomato and purple basil fill this big guy.

Another very quick caprese, only this time we are out of basil, both from the share and home grown.









Finally, we made celery soup with our red taters and onions.

Here is our Share!Week 10

Starting at the top from left to right: carrots collards, baby bok choy, basil, corn, baby potato, green peppers, and zucchini.

Keep the carrots and potatoes coming! The carrots have been getting us through the work day, great snack. We used our potatoes again for an awesome Sunday breakfast. We can’t get enough of them.

Another batch of pesto is tucked away in my freezer for those chillier months. The Salted Cod is whipping through olive oil this summer. We need to start buying in bulk.

The baby bok choy was a great addition to a stir fry, it so fresh and tender.

It looks like it’s a two stir fry week, we sautéed down some green peppers, zucchini, and an onion from week 9. Put in a little but of soy, garlic, and hot sauce with a side of rice.

Good living.