Today we are going to pick and crush the grapes. These are a Vidal Blanc grape on a root stock that will deal with the extended freezing temperatures here in the winter. I can leave the grapes on the vine until they are frozen (resulting in a really sticky white dessert wine) however I don’t really have the volume of grapes for that this year. The longer they hang on the vine the drier they get and this does concentrate the flavours. Then if they get a few good freezes this creates an extra series of taste sensations. But as you can imagine you will then have way less juice. Less juice means less wine and we all know what less wine means!
So this year we have decided to harvest a little earlier. Once again we are doing it the old fashioned way. No meters or gadgets, just observation and taste. And an old re-jiggered crusher that we found in the basement. The grapes have darkened to a blushy pink and they taste very sweet, the pips are brown. They are pulling off the stalk very easily. So. Today we pick. The time is now. A few friends are on their way over. And as soon as the fog clears and the grapes dry we will get underway.
I will take some pictures (on my rubbish camera as my good one has spat the proverbial dummy) and let you know all about it tomorrow. Now I have to get busy with my preparations. One of which is to make a nice spinach soup and some fresh bread for a casual supper out in the cool autumnal orchard when we are finished. 
Spinach Soup
I have been making this soup for years so it is a great favourite. When I make it today I shall double the ingredients. In a large saucepan, (I use a wok) heat a couple of tablespoons olive oil. ADD
- 2 small onions, finely chopped
- 1 clove garlic crushed
- 3 rashers of bacon sliced thinly
Cook until the onions are slightly browned and bacon is cooked but NOT crispy. Then ADD
- 3 medium sized evenly chopped washed potatoes
Toss the potatoes in the bacon and onion mixture and cook until hot then ADD (why has my text suddenly shrunk!)
- chicken stock to cover plus an inch
- chilli to taste
- two colanders full of washed fresh spinach
- scant half teaspoon grated nutmeg
Serve with a swirl of cream and a sprinkling of parmesan cheese. Yes I am finally eating the parmesan!! It is only five months old and I know I am about 6 months too early but I can wait No longer! I have six wheels of parmesan down there so I do not feel too naughty.. Don’t tell the cheese police!
The Kitchen's Garden 
41 responses to “Spinach Soup for the Pickers and Crushers!”
Good luck with the harvest. The spinach soup sounds good and looks so green in the picture. I like the idea of adding bacon – I must try it.
It is pretty tasty, the bacon helps make a lovely earthy stock! c
You do have a busy day ahead and I hope your weather is better than ours is. Your soup sounds wonderful and perfect for the occasion. As for the the cheese police, I wouldn’t worry about them. Moments ago, they came by and I told them I’d heard that someone in Madison, Wisconsin, was trying to make mozzarella out of soy milk. That’ll keep ’em busy.
Morning John, Well the weather is a wee bit gloomy and cool down here but dry. So dry is good. I knew I could rely on you to distract the cheese police. You fast thinker you. c
That’s a fantastic soup (and bread)! I’d love to have vines – good luck with the production 😉
Thank you Mad, I am off to sharpen my secateurs! (sp?) c
Oh, how exciting about the grapes C!
Your friends are in for a treat with this magnificent soup! Fabulous recipe!
Have a happy week.
🙂 Mandy
I know we are getting lots done today! c
The soup looks devine and the fresh bread, oh… sounds like a wonderful meal to celebrate the harvest.
It is a hearty soup that is for sure! N. lovely of you to pop in.. c
Hope the day goes well and I love the soup – would offer to come and help but think I may arrive too late. Good thing Chgo John was quick on his feet with the police!
Yes well you have to watch out for the cheese police.. too many rules! c
Yummmmmmmmm! What? No bread recipe? lol
You are funny! actually the bread recipe is back there somewhere on an old page but it is hard to describe as i do not measure anything. c
What a gloriously verdant soup! So many favorite ingredients in one bowl. Please pass the spoon!
I call it the green meal, and verdant is a great word! Thank you kathryn c
Wow, that is just wonderful looking. Getting in the car now! I can pick.
Thanks greg, I’ll save you a couple of bowls full.. could be a long day! c
That bread looks delicious and I’m very jealous that you’re picking grapes to make your own wine!
Fingers crossed Jed, this is our first crush! c
C, look at all those loaves! And the spinach soup is sooo green, it’s just screaming “healthy!”. 🙂
I now want soup and bread for lunch. I shall away to the kitchen, methinks.. 🙂
You are welcome celia, soup and bread never fails does it!
Such a vibrant green for the spinach soup! Fantastic!
I love the colour of this soup too yummy, it certainly makes you sit up and take notice..
hope you had fun picking grapes 🙂
Oh we did, a very satisfying afternoon.. c
I am excited to see your grape picking and crushing as I havent tried those yet, looking forward for that post.
So am I! c
Ok, you win the ‘junky basement’ award, too…There was really and old grape-crusher down there? Amazing!
Looking forward to the photos from the harvest/crushing day!
You would not like to visit the basement.. it is a scary place down there.. all kinds of weird stuff! c