Three Steps to a Grape Autumn Meal

Step 1. Look out the window at the falling leaves and rain. Listen as your partner shares his brilliant idea: I wonder if there are any grapes left on the property?

Put on rain pants over the clothes you just wore to a meeting; time is of the essence! Bring a ladder, two bags, two pairs of clippers, and the camera to the place we know grapes usually grow. You should probably have with you also: a smile, lots of joy to use in the rain, and one very brave soul to lean the ladder and climb on tangled branches alone. (On second thought, don't try that part at home. There were plenty of beautiful grapes down low.)

Richard gathers grapes from the upper vines. The only support for that ladder...are grape vines.

Marvel in the wonder of this earth we call home as you pick (and eat!) the fruit. You may feel like a goddess; but in this case, everyone is. These grapes were found no more than 100 yards from a busy highway. There are many vines growing wild in domestic places.

Step 2. Bring your harvest into the cozy kitchen and find your apple sauce maker (which, of course, we will also be using for apple sauce this season). This is a very basic tool, often just like this:

Use the wooden piece (shown above) to squeeze the juice out of your harvested grapes into another bowl beneath. The wild Concord grape seeds in Maine are just small enough to stay behind in this device.

Next, put the juice in a pot on the stove, add sugar to taste, and simmer until it's reached the consistency you prefer. Meanwhile, find a few jars for your syrup/juice/jam (you'll get jam if you add a little pectin to this recipe). Boil the jars and tops in a separate pot before pouring in the delicious homemade contents. The heat helps seal your jars.

Step 3. Wake up the next morning and make pancakes: the perfect vehicle for your grape harvest creation! Below is my very own fluffy, whole wheat pancake recipe (makes about 8 medium-sized cakes).

You'll need:

1 cup whole wheat flour
1 tsp baking soda
2 tsp baking powder
1 pinch salt
1 dash of cinnamon (optional)
1 cup milk
1 egg
1 tsp vanilla extract (optional)
1 Tbsp vegetable oil
2 Tbsp butter

Put a skillet on the stove to pre-heat on medium.

In a large bowl, mix the first five (dry) ingredients. In a separate bowl or large measuring cup, mix the milk, egg, and vanilla until the egg is slightly whipped. Pour the wet ingredients into the dry and stir  until just mixed. Add oil to the batter and stir. (If you like nuts or fruit in your pancakes, now is the time to add those as well.)

Turn the burners up to medium-high and let the skillet get a little warmer while you find a measuring cup for pouring the batter. Put a small slice of butter on the skillet for each pancake you want to make. (If the butter is sizzling, you'll know it's time to pour!)

Pour the pancake batter onto the skillet and wait for the classic bubbles to appear before you flip each cake. Another tell-tale sign it's ready: the outside rim of the cake starts to firm and turn golden.

Meanwhile, heat the grape syrup you made yesterday on another burner. Pour it on your pancakes...and have a fall feast! (The pancakes shown here have sliced almonds inside and on top. Of course, you can add whatever you like.)

Here's to a Grape Autumn! Stay tuned for our apple recipes...