The grape harvest in the eastern coast came three weeks early this year.
M&I became seasonal workers in a vineyard just over the hill, owned and operated by his kin. For three crazy weeks, we plucked fruit by the bushel (for market) and ton (for the wineries).
I gained much respect for the hard work of harvesting by hand and bringing in undamaged goods.
During the harvest, we celebrated the anniversary of one year since we'd started dating.
We mostly picked Concord's but here are some Niagra's.
Sometimes we started at sunrise, trying to beat the blazing heat. After a break, we worked until dark.
It was fun to be a farm hand, eat with the workers at lunch, bringing in your boxes and baskets to be weighed.
These grapes are widely known as some of the best in the area.
Reaching under the leafery, there was a delightful thud as a clump of grapes, bursting with intoxicating summer, fell into my waiting hand. M might add to this idyllic picture the swarm of tipsy bees that relocate to your personal space with a vengeful souvenir.
A view of one section of the vineyards.
Grapes were sold in by the farm house. Workers of course were allowed to eat as much as we liked as we picked, as long as our work was still fruitful.
Picking grapes is only one part of the process and we had chances to help in different areas.
Most memorable was seeing what really goes into wine. Yes, sweet juicy grapes, but also yellow jackets, stems, grape leaves, grass...and more!
All in all, an estimated 110 ton came off those vines in three weeks time and I was glad for the chance to be part of it and do something I'd never done before.