The Okanagan Meets Its Salad and Lemons Go Away to Cry

Remember my green grapes?
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That tasted, I promised, like lemons?
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Because until they turn colour, grapes are little suns made out of citric acid —so, like lemons, right?
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Well, I picked some.
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Those are Bacco on the left and Concorde on the right. Here are the Baccos. Very sour!
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And then I juiced them.
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Oh, my, soury-sweet. The colour settled down to pink (from the stems, I’m guessing), and, oh, if I may say so, it’s sooooooo perfect. It tastes like lemon juice, with a hint of fresh berry. Sour, but not overwhelming, and perfect for my salad, with apricots, spinach, romaine, and a few dashes of Greek olive oil. This is a very exciting day in the transformation of this valley! I’ll preserve this litre of juice in eight 125 ml jars. Do you know a chef who needs one of these? By the way, these grapes were growing wild, without irrigation. No birds will eat them at this stage … what potential!

4 thoughts on “The Okanagan Meets Its Salad and Lemons Go Away to Cry

  1. Hi Harold
    I don’t know any chefs directly, but I edited a book by Curtis Stone, an urban farmer in Kelowna, who works a lot with chefs. I’ve forwarded this post to him.
    may your words get around!
    happy summertime
    Betsy

    Like

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