Permaculture Harvest: Making Black Currant Juice

This video includes some lost footage of processing and drinking black currant juice. Black currant is a hardy and useful plant that can fit into any permaculture planting and its fruit has one of the highest antioxident levels of any fruit. Don’t be alarmed if you see some alligators in this video too.

Homegrown Organic Wine: Part 3-Racking

Continuing this series on home organic winemaking, I’m racking the wine in this video. See the process I use and glean some secrets for how to make better quality wine.

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Stomping Grapes for Organic Nouveau Wine Part 2

Continuing the process of making nouveau wine out of my homegrown organic grapes, in this video I stomp, ferment, and press the grapes. Though the thumbnail may look like I’m trying to pinch a loaf, I’m actually wondering if I’ll be able to get out of the barrel I’m stomping grapes in. In case you are wondering–spoiler alert–I made it out.

Making a Nouveau Wine from Homegrown Organic Grapes Part 1

Nouveau wines are native to the Beaujolais region of France and are known for their fruity freshness. They are one of the first wines to be ready to drink and they have to be drunk soon because they lack some of the preservatives that other red wines have, such as oak tannins.

Every season I make a Nouveau wine from some of my grapes. In the next few videos I’ll take you through the process.

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An Underappreciated Fruit for the Permaculture Garden: The Gooseberry

This is a video I made earlier in the season about my gooseberry harvest. This fruit grows really well in our area so it’s a great addition to a permaculture planting as a low bush. These bushes produce abundantly and have virtually no disease or insect problems when grown organically. People often don’t realize the value of some of the more obscure or seemingly less palatable fruits.

In my experience, a fruit having this reputation usually means it can be used in many different and unexpected ways, you just have to know what you’re doing. Not every fruit can be perfect, sweet, and intended for eaten out of hand, and our ancestors knew that when they selected fruit for other uses than out of hand eating. Culinary fruits are just as useful, and add so much more to food culture and food security.

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I Made a Delicious Snack From My Sour Cherry Harvest

Obviously key to any permaculture system is picking varieties of plants that are productive, and the sour cherry performs really well in our area. My pie cherry tree, a Montmorency, produced abundantly this season. The fruit is kind of tart to eat out of hand, though some don’t mind. I like to dehydrate the fruit so they can be stored for longer. They can be sweetened for an easy snack, trail food, or ingredient in salads. There’s nothing better than local fruit, and these cherries a loaded with flavor.

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