Estimated reading time: 5 minutes
Estimated reading time: 5 minutes
We got to work early!
We sat on the patio with Robin for two hours shooting the s**t, and then when Robin headed for home, we broke out the gardening tools and got underway. Talking to myself is okay. Answering back is risky.
Robin said that after swimming last night, she crashed for eight hours straight, a record unheard of for her! While Mary trimmed her flowers, I varmint-proofed Mary’s new lettuce with 1/4 square steel netting.
Being a good eye doctor, Mary always wears her safety glasses when trimming!
I also trimmed a lot of the leaves and vines off the grapes, as they were growing a little wild. The bright side is that I can cut the leaves, put them in a bag, and bring them to the gym. I ended up filling half a 90-gallon container. The shears were warm to the touch!
Remember: Grape minds think alike.
To trim grapevines mid-season (summer pruning), focus on controlling excessive growth to improve fruit quality, sunlight exposure, and air circulation. Here’s how to do it effectively:
1. Remove unwanted shoots: Cut back vigorous, non-productive shoots that crowd the canopy and block sunlight. This helps direct the plant’s energy into developing better fruit.
2. Thin the canopy: Selectively thin leaves and lateral shoots around grape clusters to increase airflow and reduce disease risk, such as powdery mildew.
3. Pinch or trim shoot tips: If shoots are growing far beyond the trellis or support, pinch or cut back the tips to keep growth manageable and encourage the plant to focus on fruit production.
4. Remove suckers and water sprouts: Cut off shoots growing from the base of the trunk or along the main canes that won’t bear fruit.
While trimming, I came across several clusters of grapes that were ready.
No, they are NOT wine grapes, they are table grapes!
The primary differences between wine grapes and table grapes are found in their physical characteristics, cultivation methods, and intended uses:
Size and Appearance
• Table grapes are larger, juicier, and usually seedless. They have thin skins and a crisp texture, making them appealing for fresh eating.
• Wine grapes are smaller, with thicker skins and multiple seeds (usually two to six per grape). The thick skins are crucial for imparting tannins and color to wine.
Sugar and Acidity
• Wine grapes contain more sugar (measured as Brix, typically 24–26 at harvest) and higher acidity. This is essential for fermentation and the production of alcohol.
• Table grapes have less sugar (Brix around 17–19) and lower acidity, making them milder and more refreshing to eat.
Flavor and Texture
• Wine grapes have a more concentrated flavor due to their small size and thick skins. Their seeds and skins contribute bitterness and tannins, which are desirable in wine but not for eating.
• Table grapes are bred for mild, sweet flavor and juicy texture, with minimal bitterness and no tannins.
Cultivation and Yield
• Table grapes are grown for high yield and visual appeal, often using trellis systems that prevent clusters from touching, resulting in up to 30 pounds per vine.
• Wine grapes are grown for quality over quantity, with lower yields (often less than 10 pounds per vine) to concentrate flavors.
Intended Use
• Table grapes are meant for fresh consumption, snacks, and salads.
• Wine grapes are explicitly cultivated for winemaking; their composition is not ideal for eating fresh due to seeds, thick skins, and intense flavor.
We worked from 9:00 am until almost 3:30 pm doing chores. Mary, way in the background, is pulling weeds from the South-40 behind the grape vines. She also replanted lettuce and the green containers, as “the varmint” ate them to the ground last week!
Tomorrow we will plant angel hair shade grass in this area, which should cover the ground and avoid the weed issue.
At 3:30 pm, we stopped and headed to the showers to get ready for the evening. We had dinner at the Elks Lodge, but this time we did NOT order two burgers. We shared a small flatbread pepperoni pizza and a small dinner salad. Mary even brought her tomatoes from home to add to the salad!
We were so happy with our selection of a good diner that we celebrated with some spumoni dessert!
Vicky joined us this evening, so I got to dance with Vicky and Mary. We had a load of fun!
After dancing several times, I need to relax and re-wine.
On our way out, one of the security guards snapped our picture to prove we were here. The Elks had a wedding and a 1985 High School reunion also going on in the building.
Tonight we brought our wine, two-buck Chuck from Trader Joe’s. We find it much better than the $60/bottle of Chalk Hill Chardonnay served at the Elks.
We headed home and were in the house by 9:30 pm. We opted NOT to go swimming this evening as six hours in the garden did us in! We crashed. Before I could finish my inhalation activities, Mary was dead to the world! I prayed her e-book from her hands, flipped off the light, and was in dreamland three seconds later.
