As you can see from the picture, the vines are very vigorous in their growth. Not only is the canopy (the green along the vertical cordon wire) growing well but the vine is sending out plenty of growth along the trunk.
While this extra growth is a good sign of the health and output of the vine, we want the vine to focus its energy on canopy growth, fruit production and fruit ripening. To do this, we debud each vine. Each person takes a row and walks down the length of it. Stopping as necessary, we pop off the extra growth buds and shoots along each trunk.
You might wonder what becomes of all the discarded greenery – we bring piles of it home for Buttercup and Emme to eat. They love grape vines!
It is so funny to see it hanging out of their mouths and slowly taken in by their BIG tongues while continuing to chew!
Normally, Buttercup is the one with manners and she mooooos a thank you!
What a life!
What a beautiful day to plant 2 acres of Petit Verdot and 1/3 acre Moscato Giallo. The wind was low and the temperature never reached the 90°F forecasted.
The 3,225 vines arrived via FedEx in a large box.
Marking where the vines are to be planted was done the day before. You can see in the picture below the wheels used on the end of the plow.
The tractor scratches across the area to be planted leaving marks perpendicular to the new vine rows.
These marks are 4 ft apart and will be used to correctly space the new vines in the rows. They also line up with the existing vineyard.
As always, getting everything set up took awhile - namely the GPS on the tractor.
We rented a tractor and planting rig from another grape farmer. As you can see it has a place for 4 people (2 actual seats and 2 places on the metal) to sit while planting. Bundles of vines are placed in the front on either side. Two people sit by the vines and hand them to the two people actually placing the vines in the ground.
This planting rig (really an open platform) has a shank which digs a furrow just ahead of where the people planting sit. A vine is place in the furrow on the perpendicular marks, the two sets of wheels pack dirt back into the furrow covering the roots and then two plows fill the furrow and mound up dirt around the trunk of the vine.
Simultaneously and just ahead of the shank, underground drip irrigation tape is laid in the ground to the side of the vines. This tape is only ~4″ deep. Unlike the tape we put in earlier between the rows of vines, this shallow tape will only be used for a couple of years to water the young vines as they grow.
The vines at this point look like little twigs stuck in the dirt. You can see the blue wax still remains covering most of the graft. In a few weeks, Lord willing, they will begin to bud and bits of green will be visible across the rows.
After moving from LA (lower Alabama) to West Texas, our time has been spent with starting the vineyard for the commercial production of grapes for the Texas wine industry. We now have 20 acres of grapes in the 3rd and 4th leaf. We will be planting 2 1/3 acres more this week. Most of the acreage is under contract and this year’s crop is looking good!
We have also completed phase 1 of our house building. Now, we have begun to plant fruit trees, vegetables (including an asparagus bed) and are planning a wind break of trees around the house. I feel as if we are modern pioneers making our homestead! I realize this sounds silly, but I feel that we are finally making this home.
As I write this, the winds outside are howling at 32 mph and the view out the window is brown with dirt. I wonder if Laura Ingalls has similar feelings of thankfulness to be inside rather than out on the prairie? I think she and I would have gotten along very well – kindred spirits, so to speak.
But, I digress – back to homesteading …
About a month ago, we planted fruit trees and boy did they look spindly! That did not matter though, after all, we had 6 peaches, 6 cherries and 2 pears and 1 apricot!
Planted in a line, behind the house, you could hardly see them 
Now, however, they are budding and there is no doubt, they are there and alive!
You might notice the freshly mown grass in the picture above. It is courtesy of our oldest son at home. He was mowing and I could not help but laugh as I realized he had an audience – Buttercup and Emme were watching!
I know being a modern pioneer woman is much easier than living back in the real pioneer days.
I sure am glad there are no Indians to ride over the “hill”.
I sure am glad I have electricity.
I sure am glad I have indoor plumbing.
Your turn, what material “thing” are you glad to have?
Leave me a comment, I would love to hear!
This year, we are trying something new, maybe I should say “something else” new – grapevine propagation. The vines we purchase are grafted vines. This means that one type of vine is used for the roots (rootstock) and another for the fruit variety to be produced (scion). Normally, a hardy vine whose roots grow fast and strong does not yield the best fruit, if any. Conversely, the grape varieties producing the most desirous fruit, are normally more susceptible to disease and overall not as hardy. There are many different types of rootstock available which the grape grower can choose based on various characteristics. For example, we like those which are nematode resistant, drought tolerant and compatible with our chosen fruit wood.
When we purchase grafted vines from Novavine (our nursery of choice), we pay not only for the vine itself, but also, royalties for the rootstock. Our agreement states that we may not propagate new vines for use other than those we need to replace in our own vineyard.
Over the years, one particular rootstock that we used has turned out to be not as good a fit as we hoped – about a third of those original vines have died since we planted them four years ago. Novavine has helped us and over the years has provided replacements (free or price reduced). This year, we want to replace the dead ourselves (about 600 plants) with a different, stronger rootstock also used in our vineyard. We will let the rootstock grow two years – so it can catch up to the neighbor plants in the row. When its root structure is developed, we’ll graft the fruit wood to it.
You can see in the picture below a rootstock plant (unpruned) that is already growing prolifically. (We’ll try to graft this plant with new fruit wood in the next weeks.)
While we were pruning this year, we kept 12″ – 18″ cuttings of rootstock plants (like that above, yet still dormant). These cuttings were buried into a “nursery row” to keep dormant.
Now as spring is upon us and the vines are budding out, the cuttings were dug up and given a drink in a bucket of water.
You can see the small buds coming out of the side of the twig – they are white with yellow tips.
At the replacement site, we dug out the dead vine and roots and formed a bowl of dirt with a shovel. We rented a water drill (from a neighboring grape grower) and used it to deepen the center while filling it with water.
This farm-made water drill, is just a piece of steel pipe with teeth welded on the end like a drill bit. Water is pumped out the center while you wiggle/twist the handle to cut into the dirt and make the hole.
The rootstock twig is placed in and dirt filled around. We added enough dirt to leave a 6″ or so depression - for watering later in the summer. A 5 ft piece of bamboo is stuck in next to the newly planted twig. As it grows, the twig will be tied to the bamboo for support until it reaches the cordon wire.
Needless to say, everyone is involved and there is a job for everyone!
Everyone, that is, who is anyone, And Bob is not! He just relaxes in the shade, which for the moment, happens to be under the wheelbarrow full of wire clips!
It’s a dog’s life!
How many fermenting things can one kitchen hold? Since we have been on the GAPS diet and I have learned the probiotic benefits of lacto-fermentation, my kitchen is full of ferments! Does this show an addiction? I am saving money making them myself! But, after all, how many jars can one kitchen hold?
Under my dishes is my sauerkraut.
To the left of the kitchen sink are the fermenting carrots.
To the right of the stove are jars of fermenting water kefir. This so fa,r is my least favorite ferment. I have tried several recipes and have yet to find one that does not taste or smell like a garden hose! If you have a good recipe, please let me know. (The jar to the far left is actually tallow.)
Beside the coffee maker are the jars of fermenting milk kefir.
And, don’t forget the top of the refrigerator – that is where the 6 gallons of kombucha are fermenting.
I have read that a space of a few feet between ferments is good and I do have that. So far, there has not been a problem and all is working well.
Do you have anything fermenting in your kitchen? Leave a comment and let me know what – I’d love to hear that I am not the only woman with too many jars in her kitchen!
In the last 2 weeks there has been an amazing change in the vineyard. From the dormant brown we have moved to the vibrant green of new growth.
New shoots from 8-12 inches are already grabbing onto the wires for support.
Needless to say, we all get excited about the blooms which are soon to be grape clusters. Even our 3 year old knows how to spot them!
Last year’s harvest was not as good as it could have been – extremely cold winter followed by extremely hot summer and punctuated by no rain. But this year is brand new and looks promising with the vines full of new blossoms – we are farmers!
Trying to control our excitement is always a challenge; we must be realistic. There are plenty of thing that could happen between now and an abundant fall harvest. Right now we face the potentials for late frosts (last year our last was May 3) , thunderstorms full of hail and high winds (which can inhibit pollination or even blow the tender shoots right off the vine).
But this is the life that attracted my husband and me from the start … to have daily reminders of our complete dependence upon the Lord!
We will be planting 2 acres of Petit Verdot and 1/3 acre of Moscato Giallo in just a couple of weeks. This will mean an addition of 7 more rows of grapes (each row is 1/3 acre long). To expand the vineyard, the underground drip irrigation system must also be expanded.
In the beginning of February, I posted about the underground drip irrigation tape being put down for the new planting. The water is pumped from the well through pipe to the filter station and then through PVC pipe to the underground drip tape. The PVC pipe carrying the water from the filter station to the tape must now be added.
A backhoe was rented to dig three trenches (one on either end of the vineyard and one in the center) which are 3-4 ft deep and about 67 ft long.
Once the trenches were dug, pipe was cut to the appropriate lengths. As with most things around here, it was a family affair!
Once cut, the pipe was then put into the trench and glued together.
You can see in the picture below, on the sides of the open trench, black tape coming out and connecting down into the PVC pipe.
Now comes the task of filling in the trenches. Since the backhoe was returned, it is time for some muscle building!
While underground drip irrigation provides a much more efficient use of water (almost zero evaporation to the air unlike above ground sprinkler systems), there is one big problem – gophers. They appreciate our breaking up the dirt for them. As they tunnel along, they criss-cross our tapes, gnawing right through as they go! And, as you probably guessed, they leave the water leaks for us to repair. So far we have patched over 20 holes on one half!
In our society, it is all too easy to neglect and take for granted those who should be the most important to us. Whether because of busyness or inattentiveness, it is easy to forget that our husband needs to know how important he is to us. Keeping love fresh does not happen by accident!
I would like to encourage each of you not to let life get in the way. Use your imagination, surprise your husband, take the time now and invest in one of the most important relationships you have!
It is hard to believe that this year, I will have been married to the same man for 28 years! After being married for so long and having 10 children together, I can honestly say that I love him more now than I did when we married. I would never have thought it possible, but I do. Life’s experiences have strengthened our relationship. We know each other’s strengths and weaknesses. We are committed to each other and to our family.
While I could, and will, give you a “to-do” list, I think the most important point to be made is to spend time with each other – quality time. It could be as simple as a cup of coffee together sharing the day’s events, or, as elaborate as restaurant reservations for dinner complete with baby sitter.
My “to-do” list also includes:
1. Get up with your husband – even if you go back to bed once he leaves.
2. Tend to your health – Proper eating and exercise not only make you healthier but also give you more energy, increase muscle tone and help with future health. Exercise releases endorphins which give you a greater sense of well being – I like to call them “happy hormones”. We can all use them! Eating properly will also help you achieve a healthy weight which gives more energy and an overall better outlook on life.
3. Romance – Create a romantic atmosphere. For example: Light candles when alone, after the children are in bed and talk or watch a movie together.
Now that John no longer goes to a regular, 6:30am – 4:00 pm job, but is home working in the vineyard, it would be easy to forget that “we” still need time together. Time, just the two of us, to share our thoughts, feelings and dreams with each other. Even after 28 years, I need to remind myself of the importance of making special time with him.
And, I want to encourage you also, to make time for your spouse and keep the love fresh.
It does not just happen by accident!
*Photo Credit: Bing Images
Kombucha is a drink made from sweet tea, is slightly carbonated and delicious! Being full of probiotics, B vitamins and enzymes, it not only tastes good but is also good for you.
If you have not tasted Kombucha before, you might want to buy a bottle at your grocery store or health food store. While a purchased bottle of Kombucha will often cost around $3+, you can make your own for much less.
Kombucha is naturally carbonated tea that starts with a Kombucha scoby (also called a starter or mushroom) which looks like a flat grayish disk – see the picture below. Since the scoby does grow and multiply, if you know of someone who already makes Kombucha, they may share with you. Mine came from my daughter-in-law, Jessica. The picture above shows Jessica’s Kombucha fermenting. There are also many sources available online. One company I have used for other starters is Cultures for Health and they also carry Kombucha scoby. The scoby is reused and transferred from one batch to the next and consists of yeast and bacteria which live together in a symbiotic relationship. SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast.
Once the scoby is combined with brewed tea, sugar and water, it is allowed to ferment for 7 – 10 days (depending on taste). The longer you leave the tea fermenting, the stronger the flavor will be. That being said, leave it for 7 days and begin tasting it daily. The majority of my family does not like it really strong – it tastes too much like apple cider vinegar – so I pour mine off before that point. It is easiest to make a gallon at a time. I was able to find 1 gallon glass jars at Walmart and had 4 of them going on top of my refrigerator at one time. I am now using two 3 gallon tea dispensers which is working very well.
A couple of notes to help with successful Kombucha:
- Make sure to use non-chlorinated water as chlorine will kill the scoby.
- The scoby needs sugar to live on – honey, rapadura or sugar substitutes will not work.
The following recipe is adapted from Nourishing Traditions by Sally Fallon – I multiply this recipe to make 6 gallons at a time.
Kombucha
3 quarts water (non-chlorinated)
4 organic black tea bags
1 c. sugar
1/2 c Kombucha from a previous batch ( you may use purchased Kombucha for your first batch)
1 Kombucha scoby
Other equipment needed: 1 gallon glass jar, cheesecloth to cover jar, rubberband, 1 gallon jar with tight fitting lid to fill with the finished Kombucha
Brew the tea by bringing water to a boil and adding the tea bags. Allow the tea to steep until cool and remove the tea bags.
Add sugar to the tea and stir until dissolved.
Make sure the tea is at room temperature and add 1/2 c of Kombucha from a previous batch and then add the scoby. (If the tea is hot it will kill the scoby)
Put a piece of cheesecloth over the top of the jar and secure with a rubber band - this allows air in but keeps bugs and dust out.
Place the jar in an out of the way place.
If your kitchen is warm, the Kombucha will ferment more quickly, so for the first batch or so, taste it after 3 or 4 days. Once the taste is to your liking, remove the scoby and place in another jar to begin your next batch.
The fermented Kombucha may be stored in the refrigerator and enjoyed at will.
*I recommend Cultures for Health only after being a satisfied customer. If you choose to purchase from them, please use one of the links from Dimes2Vines as I do earn a small commission.
The picture above is the view which greets us every morning as we pull up to Tyler and Jessica’s vineyard to help them prune. The rows are 1/4 mile long, which unlike ours, have no center turn road dividing the distance.
But, as you finish a row and look back at it – what a feeling of accomplishment!
Then – - – you start the next one!
You may think that it is a daunting task to prune their 25 acre vineyard after just completing our 20 acres – and, you would be right!
But, with only 2 1/2 acres left, we should finish today – YAHOO!!!!
How, you might ask, were you able to finish pruning 25 acres in 2 weeks? After all, it took us about 3 weeks to prune our 20 acres. There are several reasons:
1. Their vineyard is younger, therefore, the vines are easier to cut and there is less growth to pull out of the wires.
2. The weather has been much warmer – 70F to high 80F as opposed to 34F – 70F.
3. We have 2 extra volunteers who have been great helpers:
- Joe, my brother-in-law from Tennessee will have been here for 2 weeks. He knows though that just because pruning is finished we do not get to take it easy. In fact, there is a list of things to do next! I am sure he will be ready to get home and rest after all this!
- Mary, my sister-in-law from Alabama who dropped Joe off and worked with us for 3 1/2 days. She then continued her travels to Colorado.
Needless to say, everyone is excited about the prospect of having the pruning completed for another year. Next comes planting the new vines, tightening wires, working in the garden …
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About Me 
God has amazingly blessed me, Dina-Marie, with a wonderful husband and 10 beautiful children. Moving from our "secure" life in Alabama to the "exciting" life of starting a vineyard in west Texas has been challenging to say the least. I have had the opportunity to take a crash course in frugal living and become a real farm girl - complete with milk cow and chickens. I have learned the importance of health from the inside out, "traditional" cooking and cod liver oil!
I hope to encourage you to make the most of where you are and what you have. |
