The table grapes have finished but the wine grapes (Shiraz and Grenache) are ripe and ready for harvest. As I have only a single vine of each I’ll turn the tightly-packed bunches into grape juice rather than attempt to make wine.
The process is simple, if messy.
The juice tastes fine when diluted with mineral water.
But most of this juice goes into ice cube trays and will be stored in the freezer for making homemade fruit sorbet, along with frozen raspberries, blueberries, mangoes, bananas, peaches, mint and other fruits from the garden. These are whipped up in the Thermomix along with some dried fruit and almonds (to slow down the digestion) and served with whipped cream or fresh fruit salad.
The seeds from this bank of sunflowers will be dried off and stored for chicken food; sunflower oil provides much-needed fuel for the hens in the cold of winter.
The seeds that grew these fifty or so plants were in turn grown on year after year from a single packet of commercial seed purchased for about three dollars many years ago; seed-saving always repays the effort involved in both quantity of seed available and beauty in the garden.