[Sca-cooks] Making verjus

[Susan Fox]

So the feral table grapes are all over my parents' backyard again and 
the bunches of grapes are forming.  Not very big and juicy since nobody 
actually waters them on purpose, but the fruit is on the vine, about the 
size and colour of petits pois. so I grabbed about five bunches, picked 
them off the stems and ran them through the blender with a dash of 
water.  Now draining through a nylon coffee filter.  What a nice flavor, 
very grapey but sour as lemon juice.  I will use this for salads!  And 
freeze a bunch for the rest of the year's cookery.

I have a Persian feast coming up next March, I don't suppose it will 
keep in the freezer until then?  The problem with Black Oak Lodge is 
that it's so early in the year, before the fruit harvests.  Alas.

Dame Selene