The immature grape bunches are pointing skyward now, but as they grow, they'll bend toward the ground.
These little buds will open into barely perceptible flowers soon and, once pollinated, will become tiny bunches of grapes. The grapes will spend the summer growing and ripening until harvest time. The main activity right now out in the vineyards is mildew (fungus) prevention. Big tractors with far-reaching arms are spraying the new foliage with a copper sulfate and lime solution commonly called bouillie bordelaise. The mixture helps to prevent the growth of fungi that like damp conditions. Since rain is predicted this weekend, the growers are spraying. They'll have to do it again after the rain.
I love this photo. From Wikipedia and SO uninteresting to learn: “Post believed that glucose (which he called "grape sugar") formed in the baking process. This, combined with the nutty flavor of the cereal, is said to have inspired its name.“
ReplyDeleteGrape Nuts were my grandpa's favorite cereal, and I remember thinking they were impossible to eat as a child. But now I love them, and I've always been perplexed by the name. Just looked it up, and it's something about Post thinking the glucose was a "grape sugar," and the barley gave it a nutty taste. Whatever, I like them!
ReplyDeleteProfessor? I need another blue book, please.
ReplyDeletemitch, I always wondered why they were called that. Now I know.
ReplyDeleteginny, I like them, too, but I haven't had any in quite some time.
emm, hehe.