We harvested the last of our grapes this week — well almost the last. We still have a few rows of Cabernet Franc hanging on until that magic date, November 15th when we can make our first late harvest wine! It was a beautiful sunny, autumn day as I joined the “management” team from Andrewes Farm (the summer help had already flown the coop for home with this ridiculously early season we’ve had) to help with the harvest.
Nicolette, Winston & Gordon harvesting Cabernet Franc grapes
I decided to team up with Gordon and Winston, two long time fixtures on this property. Gordon hails from Petit St. Vincent and Winston from Jamaica. They have settled in Canada with their families and consider themselves true Canadians (as proven by their ability to withstand the brutal cold of winter pruning!!). It was a great chance to reminisce about people who have worked with us on the farm in the past — characters who will never be forgotten in my life saga. We also chatted about food…well because at The Good Earth it always comes back to food. We chatted about festive dishes that we could serve to celebrate the end of the harvest. Winston wanted to make a true Jamaican “jerk” chicken while Gordon spoke about a lovely pig roast. As we chattered, I chatted about my love of stuffed “christophene”, a vegetable dish that I was first introduced to in Barbados and then on a number of different caribbean islands. Gordon quickly piped up that I could buy christophene locally. I had never seen it but then again I have to admit I had never looked for it and actually had no idea what it looked like in its raw state. We chattered on and before long it was time for lunch. The memories of christophene stored away for another day.
Our Food Alchemist Michael had a lovely lunch prepared for the harvest team. We pulled together two picnic tables into the glorious sunshine and consumed a delicious parsnip and apple soup (parnsips fresh from our garden) — the secret ingredient being The Good Wine – Riesling. We also had a delicious tartine of roasted pork, aged cheddar and apples. Of course, The Good Wine was happily sampled by the team. After lunch, it was back to the vineyard to finish the harvest and work off our delicious lunch.
The following morning I woke up to frost on the roof and grass and…a bag of pale green, pear shaped gourds –christophene (also known as chayote squash I learned from the enclosed receipt) left for me by Gordon on the roof of my car. I rushed in and grabbed my dog-eared copy of the “Food Lover’s Companion” to find out more. To my delight I learned that it is available almost year round, keeps in the refrigerator for more than a month and is high in potassium!
It’s been a busy week (when isn’t it!) so my christophene is safely tucked in the fridge. I am looking forward to pulling it out later this week, stuffing it and roasting it in the oven. Mmm…memories of beautiful Barbados and a thoughtful gesture and generous gift of food from a good friend. Thank you Gordon! Now Winston, about that “jerk” chicken…