A post more in keeping with the intent of this blog today, about a wild harvest and using up everything:
My darling SO, he of the "bake crackers in the car" adventure, is an evil genius for using up, or fixing, or re-purposing, any and everything - seriously, nothing gets thrown away around here. He does most of the cooking in this house, and I have learned the hard way always to ask "what's in this?" before taking the proffered bite -remember that slightly rotten milk? or the mouldy cheese? Yeah, you're eating it. I have to say, it's all been good, and we haven't died yet. But it's the idea of it sometimes, amirite?
But the subject of today's story is slightly more appealing - in the village of Davayé in Bourgogne, there is an agricultural college, where you can learn to grow grapes, make wine, raise goats, and make cheese. Some vines there are still hung with grapes, a little too old for the harvest, maybe? Well, today they were "re-purposed", shall we say, and are being turned into wine. Fruit gleaned from the field that would otherwise be left to rot, turning into free wine. Whether it'll be drinkable or not is another story. Fred's fingers are stained prurple from the grapes; a few years ago, so were his feet, because he just had to try the old-time "stomp on the grapes" method.
Me? I have my eye on everyone's front yards, where the ornamental quince bushes are now leafless, exposing a surprisingly large yield of fruit - quince jelly! and chutney! Pretty sure that will be edible, at least.