The harvest is in! My family has finally gotten grapes from a vine tree we planted 3 years ago:
The greedy birds stole some of our grapes before we were able to pick them all, but I’d say we got a pretty good haul:
The funny thing is, when the grapes started growing on our vine this summer, we never picked them because on the seed package we bought, the grapes were purple. So we kept thinking that the grapes we saw weren’t ripe yet. So they would go through this whole process of plumping up, becoming green, turning brown, and then becoming raisins:
This went on until we finally decided to pick some…and taste them…and they tasted pretty damn good! The fruit of the grapes are sweet, but the skin is a little sour. I prefer to bite into it, and then discard the skin, which is pretty thick in comparison to store-bought grapes. Also, our grapes have seeds in them since they haven’t been altered. When you grow your own fruit and vegetables, you begin to realize how genetically modified the food in the grocery store really is. It reminds me of when I saw the documentary Food, Inc, and they revealed how many products have corn syrup in them and how most foods are scientifically altered. The thing is though, even though that movie recommended that you buy organic, seasonal and local produce, what are you supposed to buy in the winter? I realize that the vegetables that we buy in the winter aren’t naturally grown–tomatoes, for example, are ripened with ethanol gas. But what alternatives are there? What veggies and fruits can we consume during those long winter months? What do we do instead of flying foods in? I suppose it would be healthier to subsist on preserved and canned goods like the Amish do, instead of eating gas-ripened and chemically “enhanced” vegetables. I guess the puzzle in my mind is how this all would be arranged.
I wish there were studies done on how the human body reacted to genetically modified/artificially ripened food vs. organic food that had been grown locally. To see what really happens to our bodies. I believe that people don’t react to these sorts of things until they know how grave the situation really is. Like for example, when I told my friend that the sale of cloned meat in America is legal, and that the meat does not have to be labeled as such (ie, it’s sold alongside normal meat), she said, “So what?” When I told her that cloned animals are more susceptible to disease, that they die quicker, etc, she said, “The animal had to die anyway so that I could eat it.” It was like trying to penetrate through a brick wall. It’s like as long as people can eat a food without being killed instantaneously on the spot, they don’t care what it could possible contain within it. E coli, antibiotics, animal excrement, pesticides, ammonia. I believe that a lot of the mysterious illnesses & autoimmune deficiencies that doctors diagnose but have “no idea” where they come from could be attributed to our food. But more investigative work has to be done before that can be proven to be true.
For now, I’ll be enjoying the grapes from our garden. ¡Hasta luego!