Honeyflow Farm Home Page
The Vineyard      The Honey Farm      The Candle Shop

 

Articles from
The Tattler
"Tales from the Farm"

April, 2002  Vol. 2, No. 4

 

The continuous story of Cayuga Row 34 and how it behaves during this growing season.

Meet Cayuga Row 34 (or really the first vine in this row). This will be one of the vines that we will focus on this year, taking pictures of it all during the growing season. You will see it shortly after it is pruned (around Easter), when the buds are swelling and bursting in May, when it blooms in June, when the berries dramatically increase in size in July, when the berries color (although Cayuga is a white grape) in August, and you may be the one to harvest it in September!  

In (February) we were able to get a very nice picture of our cayuga vine covered with snow. Near the end of march we will start pruning this vine. We will add to this page during the season as the vine grows.

 

 

This is a picture of the first vine in row 34, taken in January 2002
Watch it grow during the season.

This is a picture of the same vine after being pruned and tied in late March 2002

Click here to go to our more in-depth study of 3 growing vines,
a Cayuga, Delaware & a DeChaunac

Variety Focus on Cayuga White - (GW-3) - Large compact clusters. Wine is clean, neutral, light, resembles white Riesling, excellent. Rows 33 & 34 - Mid September

Cayuga White, named at Geneva, N.Y. in 1972, is one of the most productive and disease-resistant varieties grown in the East. Its wine, which has medium body and good balance, has been rated highly. This versatile grape can be made into a semisweet wine emphasizing the fruity aromas, or, using oak aging, into a dry less fruity wine. When harvested early, it may produce a very attractive sparkling wine whth good acidity, good structure, and pleasant aromas. When overripe, however, it can develop strong hybrid romas with slight American overtones. Its excellent cultural characteristics and high wine quality promise an important future for this variety.

Grape Gumdrops
Line loaf pan, (9x5x3) with aluminum foil. Brush with oil. Heat 1 cup sugar and corn syrup to boiling in 1 ½ qt. saucepan over medium-high heat, stirring constantly until sugar is dissolved. Cook, without stirring, to 280 degrees on candy thermometer or until small amounts of mixture dropped into very cold water, separates into hard, but NOT brittle threads. While cooking sugar mixture, heat grape juice, pectin and baking soda to boiling (mixture will be foamy) in 2 qt. Saucepan over high heat, stirring constantly, reduce heat. Slowly pour hot sugar mixture in a thin stream into grape juice mixture, stirring constantly (this should take 1-2 minutes); remove from heat. Stir in food color. Pour mixture into pan Let stand 2 minutes. Skim off foam. Let stand uncovered at room temperature 24 hours. Lift foil from pan and remove foil from sides. Cut into 3/4 inch squares with knife dipped into sugar. Roll squares in sugar.Let stand uncovered at room temperature 1 hour. Store gumdrops in airtight container. About 72 gumdrops, 28 calories each. Sandy Pruden
  • Vegetable oil
  • ¾ cup grape juice
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 pkg. (1 ¾ oz.) powdered fruit pectin
  • ½ tsp. baking soda sugar
  • 2 drops blue food coloring, if desired

 

Links from Last Months Newletter
Getting Started
Hannah Grace Perry
Breakfast Tips with Honey
Tips for Burning Pillars and Other Large Candles
Honey Butter & Honey Creamed Cheese
The continuous story of Cayuga Row 34 and how it behaves during this growing season

 
 
 
 
 
 

Honeyflow Farm
4939 Mill Rd.    PO Box 275
Dryden, Michigan 48428
(810) 796-2344 (Phone & Fax)

Comments or questions concerning Honeyflow Farm
should be addressed by clicking on the link: