It was fun to see you do a video in the town that I call home. Glad you enjoyed your visit. We do have a lot of great 'food & drink' places. The festival has been going on for a very long time and everyone involved works very hard to make it happen. Hope you guys visit again someday, this area is beautiful year around.
We had heard that it was a big festival, but WOW. The town really goes all out! We can't wait to go back. We took a lot of back roads to get there and it was honestly worth the drive for the views alone. Gorgeous.
I’ve never been to the grape festival but my very, very favorite waterfall is in Naples, NY. It’s Parish Glen and well worth the drive and effort to experience it!
Hahahahah you know, since it is after work and my brain no worky no more, I actually Googled that to see if it was a real thing. And it totally is!! Heck of a drive though 😂
During the last part of my stint in North Carolina, when I was desperate for all things Upstate NY, I looked up the recipe and made a grape pie -- sans lard in crust -- when our local farm stand had Concord grapes. I thought it came out delicious, but I've never had one from the Finger Lakes, so I'm not sure how accurate it was. Looking forward to seeing yours and what you think of it.
@@FlyingRoadtrips I do, and I'll post what I wrote in my recipe notebook below. As I remember this one, along with the small one from Jeanie's (which also uses shortening in its crust) that we found and bought at our local farm market this past weekend to try, had a slightly looser filling than the one in your video from yesterday. It's somewhere between the lemon part of a lemon meringue, the goo inside a pecan pie and a blueberry pie. Very jelly like and oozed onto the plate. As for the one you found, maybe the fine people of Rush, NY, prefer a tighter grape pie filling? 🙃🤣 Or maybe it lost some moisture during refrigeration?
@@FlyingRoadtrips Here you go. I know it's from someone in the Finger Lakes, because I always try to go to the source for regional foods. But I didn't write down which one. If you have any questions, let me know. 3-4 cups Concord grapes 1 tablespoon lemon juice 1 cup sugar 3 tablespoons tapioca 1/8 teaspoon salt Rinse and half grapes. Pulse once or twice in a food processor with the lemon juice but do not puree. In medium pan, combine grapes, sugar, tapioca and salt. Let stand 5 minutes. Bring to boil and boil for 1 minute. Remove from heat, cool 20 minutes. Strain through seive to remove skin pieces and seeds. Pour into crust and cover with top crust. Brush with milk and sprinkle with sugar. Bake 40 minutes at 400. Cover the edges with foil for the first 20 minutes.
Thanks for watching our grape day down in Naples! If you get a chance, leave a grape comment and click "grape".... er-- I mean 'like'!
🍇🍇. grapes sound so good
Everything was delicious!
You guys do the coolest things! Thanks for sharing
Thanks for watching! 😊 We are just happy we get excuses to go places 😁
It was fun to see you do a video in the town that I call home. Glad you enjoyed your visit. We do have a lot of great 'food & drink' places. The festival has been going on for a very long time and everyone involved works very hard to make it happen. Hope you guys visit again someday, this area is beautiful year around.
We had heard that it was a big festival, but WOW. The town really goes all out! We can't wait to go back. We took a lot of back roads to get there and it was honestly worth the drive for the views alone. Gorgeous.
I’ve never been to the grape festival but my very, very favorite waterfall is in Naples, NY. It’s Parish Glen and well worth the drive and effort to experience it!
Ah, we'll have to go see it! We've been to a few waterfalls and would love to see another! Thanks for watching!
What a grape festival, also jelly is my jam. But I have never heard of this festival.
Oh man, it was MASSIVE! Next year you should totally go.
Oh yeah. That video that TH-cam thinks I'll like. They were right about that. :D
🥰
I want to go to the lard festival next
Hahahahah you know, since it is after work and my brain no worky no more, I actually Googled that to see if it was a real thing. And it totally is!! Heck of a drive though 😂
I believe they make Mogan David wine there
That would certainly make sense!
During the last part of my stint in North Carolina, when I was desperate for all things Upstate NY, I looked up the recipe and made a grape pie -- sans lard in crust -- when our local farm stand had Concord grapes. I thought it came out delicious, but I've never had one from the Finger Lakes, so I'm not sure how accurate it was. Looking forward to seeing yours and what you think of it.
Oh cool!! Any chance you still have the recipe? Spoilers but ours had quite a unique texture and I'm wondering if that's typical for a grape pie.....
@@FlyingRoadtrips I do, and I'll post what I wrote in my recipe notebook below. As I remember this one, along with the small one from Jeanie's (which also uses shortening in its crust) that we found and bought at our local farm market this past weekend to try, had a slightly looser filling than the one in your video from yesterday. It's somewhere between the lemon part of a lemon meringue, the goo inside a pecan pie and a blueberry pie. Very jelly like and oozed onto the plate. As for the one you found, maybe the fine people of Rush, NY, prefer a tighter grape pie filling? 🙃🤣 Or maybe it lost some moisture during refrigeration?
@@FlyingRoadtrips Here you go. I know it's from someone in the Finger Lakes, because I always try to go to the source for regional foods. But I didn't write down which one. If you have any questions, let me know.
3-4 cups Concord grapes
1 tablespoon lemon juice
1 cup sugar
3 tablespoons tapioca
1/8 teaspoon salt
Rinse and half grapes. Pulse once or twice in a food processor with the lemon juice but do not puree. In medium pan, combine grapes, sugar, tapioca and salt. Let stand 5 minutes. Bring to boil and boil for 1 minute. Remove from heat, cool 20 minutes. Strain through seive to remove skin pieces and seeds. Pour into crust and cover with top crust. Brush with milk and sprinkle with sugar. Bake 40 minutes at 400. Cover the edges with foil for the first 20 minutes.