My great-grandmother’s given name was Marie. I think I’ve only met a few Maries my whole life. When I think Morton, I think salt.

I didn’t think there was such a thing as green Concords myself, but last year I waited and waited and waited for them to turn purple, and they just never did. I finally gave up and tried one and they were most definitely ripe. So this year, I knew they were ripe when they were golden, and since they simply started falling off the vines, I decided they were ripe, and they were. As for them REALLY being Concords…well, we bought the vines last year at WalMart of all places, and that’s what the tag said. That doesn’t necessarily make it correct, but without a doubt, they are slip skin grapes. And from what I’ve read, only Concords, wild/fox grapes & related varieties are like that.

As for our terroir, we’re in Fredericksburg, Virginia (Zone 7). Hot, steamy summers, typically moderate winters (although this last year was an exception!), and right on the fall line. Perhaps not all that different from your part of the Ozarks. Hmmm…it’s all interesting!

Are there green Concords? Ours really did taste more like wine than Concord grape juice, but terroir makes such a difference. Where are you located?

I’m giving serious consideration to planting some vines here, since we discovered they can do well. I’d love to have our own grape juice and wine.

Thanks for the sweet comments about the photos. An abundance of fruit or vegetables seems to make for easy photography. (For Jason, who commented on a Petrified Forest post, if you are reading this: I took these photos before our conversation about the rule of thirds.)