Mustang grapes are here!

The kitchen is beginning to smell like cooking grapes - yum!  Jason picked 8 quarts of mustang grapes yesterday and is out picking more today.  Though the high was 108(!) degrees today, tomorrow a cool front is supposed to come in and cool us off (to 90).  I'm so excited that fall is coming.

The mustang grapes will join the domestic plum and wild plum juice that we put in the freezer earlier this summer to can into jelly this fall.  We also have a Mexican plum tree loaded with pretty pink plums just begging to be picked.  Liam and I brought in a grocery sack of them today, but I hope to pick more tomorrow.

Mexican plum blossoms in March

So we should have at least four different types of jelly to eat on our honey wheat rolls this winter.  I can't wait!

Our latest recipe experiment was 'Trombetta pancakes', which Jason made on the grill (because it was so hot to cook indoors).  Add to that some wild blackberry syrup and we have a very local and delicious meal!  I froze dozens of cups of blackberries earlier this summer after wading through prickly wild blackberries in 100 degree heat.  I think it's time to claim my reward...

Trombetta pancakes
    * 4 eggs
    * 2 cups grated trombetta (or zucchini)
  
    * 3/4 cup all-purpose flour or whole wheat
    * 1 Tbs white sugar
    * 1/2 teaspoon salt
    * 1 tsp cinnamon or pumpkin pie spice
    * 3 tablespoons olive or canola oil
  
    * 4 teaspoons baking powder
  
    * 1/4 cup butter, melted

   1. Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
   2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt, spice and oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
   3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately (with yummy blackberry syrup, if you have it).

Like most good squash bread recipes, you (and your picky children) cannot tell that there is a vegetable in it!  The pancakes were quite tasty even using whole wheat flour - yum!

Mustang grape arbor partially covered in Trombetta squash vines