Remember my green grapes?

That tasted, I promised, like lemons?

Because until they turn colour, grapes are little suns made out of citric acid —so, like lemons, right?

Well, I picked some.

Those are Bacco on the left and Concorde on the right. Here are the Baccos. Very sour!

And then I juiced them.

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!