Home Again....Gigidy Gig - Green Grape Pie and Peach Sangria (Week 29)

Love the beautiful produce and I managed to get up close and personal with the produce when I went out to my parents ranch to irrigate and go on "gopher patrol" with my Dad.  After a few hot and dusty hours on my Dad's mule, my Mom snagged a few bunches of green Thompson seedless grapes.  These grapes, coupled with my shipment from Mizuno Farms, gives us this weeks first entry.  My first upon arriving home back to my beautiful San Joaquin Valley.

Green Grape Pie

• 4 1/2 c. green seedless grapes
• 3/4 cups of sugar
• 1/2 of a lemon, juice only
• 1/4 tsp. cinnamon
• pinch of salt
• 3 level Tbsp tapioca grains
• 2 pie crusts
• 4 pats of butter

Early in the season, Thompson seedless are tart and green like a green apple.  These grapes typically reach their higher and ripe sugar content in late August.  In July, you will find the perfect time to make this pie.  Take the berries off the bunch, wash and place in a large bowl.  With a potato masher, slightly mash the grapes./  Mix in the sugar, cinnamon, lemon, salt and tapioca.  Should be tart and similar to a tart apple pie in flavor.  Press the bottom pie crust in to a greased pie pan.  Turn in the fruit.  Place pat of butter on top of the fruit and seal with the second crust.  Poke holes in the top.  Bake in a preheated oven of 350 for about 45 minute or until bubbling and golden brown.  Very good with vanilla ice cream.


Cherry Peach Sangria

• 1/2 c. sugar
• 1/4 c. brandy
• 2 1/2 c. Brooks cherries, pitted and halved
• 1 (750 ml.) bottle of white wine
• 1 c. chilled club soda
• 1 peach thinly sliced
• 3 sprigs of thyme
• 1 sprig sweet basil

Mix sugar and brandy.  Stir till dissolved.  Add cherries and wine.  Chill for 8+ hours or over night.  Just before serving add remaining ingredients.