Summer Share Nineteen Sept. 29th /Oct. 1st 2020

Posted by on Sep 29, 2020 in Uncategorized

Important information:

  • This is a weekly and biweekly distribution.
  • There are only two more biweekly distributions after this week.
  • Please check for return boxes and bring them with you this week; Thanks!

 Farm News from Jane
A colorful scattering of leaves on the ground and porch as well as the trees; that’s what we are enjoying during this last vestige of summer weather! What a most lovely and beautiful day. I had the opportunity to pick up fruit today, taking the long drive up to Burt right on Lake Ontario. It was a clear afternoon over the lake and the water was fairly calm. I took my trusty dog Skye who thoroughly enjoyed the ride and exploring the area when we stopped. I am so fortunate to have a dog that everyone seems to like and is usually welcomed; no mask required! This week we have most probably the last of the bell peppers. We had picked anything of size just before the last frosty morn. So, we still have a bit of summer in the share! But the crucifer/brassica family is coming in strong! More bok choy; I hope that I didn’t just hear a sigh… It seems to be perfect bok choy weather this season and it has grown well later this year. But the real brassica surprise is a Brussel sprout top. We discovered from another grower how delicious and easy to use. We yearly trim the growth point off the Brussel sprouts plant tops each autumn to signal to the plant discontinue growing any taller. I’ve seen some Brussel sprouts that are nearly three feet tall at maturity. Of course, we cannot fit ones that tall in our boxes. Removing the top allows the plant to put all its energy into producing larger sprouts. Kale, radishes and of course broccoli are also in the brassica/cruciferous family. The name “cruciferous” is an informal classification for members of this family and comes from the Latin Cruciferae meaning “cross bearing,” because the four petals resemble a cross. They are also referred to as the Mustard family depending on where you live… Just a little educating trivia!
The biweekly share season is winding down and when we have completed our winter share enrollment, we will turn our focus on renewing members for next year’s summer share. We have lots more beautiful and delicious veggies to share and we haven’t even talked about carrots, celeriac, rutabaga or purple kohlrabi yet. So much happening “down on the farm” and lots of harvest before we “sleep” (a winter’s rest)! Enjoy all the nutrients that those cruciferous family bring to the table. Healthy and not hungry is our hope! Welcome to October and the first full moon of autumn on Thursday; blessings for a week that brings peace and joy, Jane

Produce:   Brussels sprout top   Broccoli   Red Kale   Farmer’s choice Potatoes   Bell peppers
Delicata squash   Garlic   Radishes   Peppers   Bok choy

Fruit share:
Concord grapes;
the Concord grape is a robust and aromatic grape whose ancestors were wild native species found growing in the rugged New England soil. The history is worth a google search!   

Snapdragon apples; A new New York apple characterized by “monster crunch.” One of its parents is the Honeycrisp, and you’ll love the spicy/sweet flavor. Along with RubyFrost®, SnapDragon is one of two exciting new apples that were 10 years in the making and developed by Cornell University’s apple breeding program.

Produce tips:
– Brussel sprout tops; the leaves are edible and just as tasty as the sprouts. As the stalk grows, the leaves form a head at the top, much like a very loose head of cabbage or one giant Brussels sprout. So, the sprouts themselves grow on the sides of a long stalk, sheltered by the leaves of the plant.  The top-most leaves, are delicate, almost like baby cabbages and a special treat when you are harvesting the plants.

What do I do with them? Sauté or stir fry them, toss them in soups, or, just blanch them whole briefly in stock or broth and then set them on the plate for eating. With a texture similar to a baby savoy cabbage and they are just delightful.  They have a sweet, cabbage-like freshness with a light flavor of brussels sprouts, but without any of the latter’s sometimes sulphury undertones. Sprout tops are vitamin-dense, and have exceptionally rich stores of two vitamins in particular: anti-inflammatory vitamin K, which like calcium, helps build bone density; and vitamin C, which helps strengthen the immune system.  Along with broccoli, they have the highest levels of glucosinolate compounds (which are believed to protect against cancer) of the (glucosinolate-rich) brassica family.”
– Kale, broccoli and Brussel sprout tops should be bagged in plastic before storing in fridge.
– Delicata squash; canned be baked in the oven after cutting in half and removing seeds. Bake or roast halves or make small slices which will cook faster. Place halves cut side down in a pan with a half-inch of water or take slices and place in a bowl and stir olive oil over to coat and salt and pepper after placing slices on a cookie sheet. Bake or roast as desired; 350-4000.YUM!



8-9 cups of Brussel sprout leaves, rinsed thoroughly, 1 medium yellow onion, finely diced, 2 cloves of garlic, finely minced, 3 slices of bacon., 1 1/2 tablespoons Extra Virgin Olive Oil, 1/2 cup of Vegetable Stock, Pinch of Red Pepper Flakes, Lemon zest, Juice of 1/2 lemon, A splash of Red wine Vinegar (to taste), Salt and pepper to taste.
Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice. Add the olive oil to a pan and saute the diced onion until slightly translucent. Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned. Add the vegetable stock to the pan and bring it to a simmer. Add the Brussels sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed. Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest. Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire (I prefer mine to be soft, with just a slight bit of crunch. I cook mine on low heat about 30 minutes.) Remove from heat and stir in a small splash of red wine vinegar and lemon juice.
Season with salt and pepper. Stir in the diced bacon. Serve hot.

Sauteed Brussels Sprouts Leaves with Onions & Garlic

1 C mushrooms (whole), 2 # Brussels sprouts (about 2 cups), 1/2 # Italian sausage, 1/2 C leeks (chopped – white and light green part only), 8 large eggs (beaten), 1/4 C heavy cream, 1/2 tsp sea salt, 1/2 tsp fresh ground black pepper, 4 oz. goat cheese, 2 T chopped fresh parsley
Slice mushrooms. Slice Brussels sprouts. Heat large, oven-safe skillet over medium heat. Crumble sausage into pan and cook 5 to 7 minutes until cooked through. Remove from skillet using slotted spoon, leaving juices in pan. Add leeks, mushrooms and Brussels sprouts to skillet and cook 7 to 8 minutes until tender and beginning to crisp. Return sausage to skillet and cook 1 additional minute. Preheat broiler. In medium bowl, combine eggs, heavy cream, sea salt and black pepper. Pour egg mixture into skillet over medium heat and stir to combine with sausage and vegetables. Cook 4 to 5 minutes, tilting pan and lifting cooked mixture to let uncooked egg run to the bottom. When eggs are cooked and almost firm, remove from heat. Sprinkle goat cheese over top and broil 2 to 4 minutes until cheese begins to melt and top of frittata begins to brown. Sprinkle with parsley and serve immediately.
Recipe from:

50 grams sprout tops outer leaves only, 1 T. butter, 130 grams, cubed pork, 2 T. maple syrup, sea salt to taste, Polenta: 80 grams polenta, 240 ml boiling water plus extra, ½ tsp. smoked seas salt, 1 T. butter, 1 T. fresh chopped parsley, 1 scallion chopped, 1 tsp. fresh thyme leaves, 120 ml double cream, 20 grams Parmesan cheese freshly grated
To prepare the maple-glazed sprout tops, steam the leaves for four minutes and set aside to cool. Roughly chop them when they are cool enough to handle.
Heat butter in a small skillet and fry the cubed streaky pork for a few minutes until it begins to crisp up nicely.
Add the chopped sprout tops and maple syrup and stir well, scraping up any bits stuck to the bottom of the pan. Set aside and keep warm. To prepare the polenta, heat the butter in a small frying pan and cook the spring onion until it begins to soften, about two minutes. Add the parsley, thyme and cream and heat through. Season well to taste and set aside. Boil the water and salt together and slowly add the polenta while whisking continuously. Cook for a few minutes until it reaches a porridge like consistency and add the cream mixture, whisking well. Add more cream or water if you want a thinner polenta. Remove from the heat and add the grated Parmesan cheese. Serve immediately with the maple-glazed sprout tops with pork spooned over the top.

1 1/2 cups dried red kidney beans, soaked for 4 hours or overnight; 2 bay leaves; 1/2 teaspoon thyme leaves; sea salt; 1 white onion, finely diced; 1 large bunch kale; 2 tablespoons olive oil, plus extra to finish; 3/4 cup chopped cilantro; 3 ounces feta cheese, crumbled
Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, then add the herbs, 1 1/2 teaspoons salt, and all but 1/2 cup of the onion. Lower the heat and simmer until tender, about 1 ½ hours. Slice the kale leaves from their stems with a knife. Chop coarsely into 1- or 2-inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5 to 7 minutes, then pour into a colander to drain. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro. SERVES 4 Recipe from Local Flavors.

1/4 cup fresh lemon juice, 2T Dijon mustard, 1T minced shallot, 1sm.garlic clove, finely grated, 1/4 t. kosher salt, Freshly gr. pepper, 2 large bunches of Tuscan kale (about 1 1/2 lbs.), center stem discarded, leaves thinly sliced, 12 oz. Brussel sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino.                                                                                                                                                             Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussel sprouts in a large bowl. Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing and kale mixture can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice,  Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman

2 pounds ground beef, 6 cups water, 1 can (28 ounces) tomato sauce, 1 can (28 ounces) diced tomatoes, undrained, 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 teaspoons salt, 2 teaspoons beef bouillon granules, 1 teaspoon pepper, 2 cups cooked long grain rice, Chopped fresh parsley, optional In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Recipe from

1 lb. spicy Italian sausage links; 2 sweet peppers, seeded and cut into chunks; 1/4 large yellow onion; 1/4 tsp dried oregano; 1/4 tsp fennel seed; 3 tbsp dry white wine; 1 tbsp chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish. Makes 16 servings

1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.

1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.

1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC

2 tsp olive oil; 12 dried cannelloni tubes, 3 inches long; 4 cups broccoli florets; 11/2 cups fresh bread crumbs; 2/3 cup milk; 4 tbsp olive oil, plus extra for brushing; 1 cup ricotta cheese; pinch of grated nutmeg; 6 tbsp grated Parmesan cheese; 2 tbsp pine nuts; salt and freshly ground black pepper; tomato sauce
Preheat the oven to 375°F. Lightly grease four ovenproof dishes with olive oil. Bring a large saucepan of water to a boil, add the olive oil to the water to prevent the pasta from sticking together and simmer the cannelloni, uncovered, for 6-7 minutes, or until it is nearly cooked. Meanwhile, steam or boil the broccoli for 10 minutes, until tender. Drain the pasta, rinse under cold water and set aside. Drain the broccoli and let it cool, then place in a food processor or blender and process until smooth. Set aside. Place the bread crumbs in a bowl, add the milk and oil and stir until softened. Add the ricotta, broccoli puree, nutmeg and 4 tablespoons of the Parmesan or Pecorino cheese. Season with salt and pepper, and then set aside. Pour sauce into the four ovenproof dishes. Spoon the cheese mixture into a pastry bag fitted with a 1/2-inch nozzle. Carefully open the cannelloni tubes. Standing each one upright on a board, pipe the filling into each tube. Divide the tubes equally among the four dishes and lay them in rows in the tomato sauce. Brush the tops of the cannelloni with a little olive oil and sprinkle with the remaining Parmesan or Pecorino cheese and pine nuts. Bake for 25-30 minutes, until golden. Serves 4

1-pound Delicata squash (about 1 large); 1 tablespoon extra-virgin olive oil; 2 shallots, halved and sliced; 1 teaspoon orange zest; 31/4 cup orange juice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons chopped salted pistachios
Cut squash in half lengthwise; scoop out the seeds. Thinly slice crosswise. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the squash, orange zest and juice, salt and pepper. Reduce heat to medium low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Serve sprinkled with pistachios.  MAKES: 4 servings, about 1 cup each

1-pound Delicata squash (about 1 large); 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider or apple juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/4 cup chopped dried apricots; 1/4 cup dried cranberries; 2 tablespoons finely chopped chives; 2 tablespoons toasted sliced almonds
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise. Bring 1 inch of water to a boil in a sauce pan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes. Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds. Makes 4 servings

2 pounds Delicata squash (about 2 large), 1 medium red onion, sliced, 2 tablespoons extra-virgin olive oil, divided, 1/4 teaspoon salt, 1 teaspoon chopped fresh rosemary, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard
Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing. Recipe from Eating Makes 4 servings, about 1 cup each

1 # radishes, cut in half, 2 tsp. olive oil, ½ tsp. salt, ¼ tsp. black pepper
Green Goddess Dressing: ½ C Greek yogurt, 1T lemon juice, 1 tsp. olive oil, ¼ C chopped green onion, ¼ tsp. minced fresh garlic (about ½ clove garlic), ¼ C roughly chopped fresh parsley, 1T fresh dill (or 1 tsp. dried), ¼ tsp. salt
Preheat the oven to 4000. Place the halved radishes, olive oil and salt and pepper in a small bowl and stir to coat. Pour the radishes onto a parchment lined baking sheet and roast until tender, about twenty minutes. (no need to flip). Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, but a few green flecks remain, about 20 seconds. (The recipe makes extra dressing.) Serve the radishes warm or room temperature with about half of the sauce – either drizzled on top, or served in a small bowl.

Butter, Olive oil, 1 bunch of French breakfast radishes, trimmed and halved lengthwise, Salt, Chives
In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving. Recipe from


Radishes, olive oil, salt and freshly ground pepper, lemon juice
Toss radishes with oil. Season with salt and pepper. Roast on a baking sheet at 450 degrees, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.

1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings

1 tablespoon vegetable oil, 2 cloves garlic, bok choy cut into bite sized pieces, salt to taste
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve. Recipe from

1 medium bunch bok choy; 1-inch knob of gingerroot, grated; 1 cup shredded radish; 2 tablespoons each chopped mint and cilantro; 1 tablespoon salt; 3 tablespoons rice vinegar; 1/2 cup slivered sweet orange, red, or yellow peppers; 2 teaspoons honey; 1/4 cup finely chopped green onions; pepper to taste
Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Recipe from MACSAC

Chicken stock; bok choy, chopped; l tsp sugar; rice noodles, cooked
Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.

2 teaspoons peanut oil, divided; 2 teaspoons sesame oil, divided; 1/4 cup diced kohlrabi; 1 cup diced bok choy; 1 1/2 cups leftover cooked rice (chilled or at room temperature); 1/2 cup leftover cooked diced lamb, beef, pork, or poultry; 1/2 teaspoon minced ginger 3 tablespoons chopped leeks; 1 egg; bottled chili garlic paste (optional); 1 1/2 tablespoons soy sauce
Heat a wok or cast-iron skillet over medium-high flame a few minutes. Add 1 teaspoon each of the peanut and sesame oils; swirl to coat bottom of pan. Add kohlrabi; stir-fry 2 minutes. Add bok choy; stir-fry 2 minutes. Push vegetables to outer edges of pan, add· remaining peanut oil, and swirl to coat exposed surface. Add rice, meat, and ginger; stir-fry 23 minutes. Stir in the leeks. Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan, and swirl to coat exposed surface. Crack egg into the hot oil and scramble it. Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the· pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan. Serve hot. Makes 2 servings. Recipe from MACSAC

3 C. Concord-type grapes, skins removed and saved.
In saucepan simmer pulp for 5 min. Press through a sieve to remove the skins. 1 C sugar; 1 T lemon juice; 3 T flour; 9 in. pastry shell.  Add sugar, flour, and lemon juice to grapes. Pour into pastry shell.
1 C flour, 2T butter, ½ C sugar, 2T oil. Combine and sprinkle over the grape mixture. Bake in preheated oven at 425 for 10 min. Reduce heat to 350 and bake for 30 min. Recipe from Farming Magazine- Fall 2005

4 Cups Grape Juice, 3 Cups Sugar
Wash grapes. Place grapes in a pan and add ½ – 1 cup water. Crush grapes. Bring grapes to a boil. Boil approximately 5 minutes. Pour grapes into a jelly strainer and let strain overnight. Take 4 cups of grape juice and place in a pan. Add 3 cups of sugar and mix well. Bring the mixture to a boil over high heat. Boil until mixture reaches 220 degrees Fahrenheit (approximately 40-45 minutes). Ladle jelly into hot jars. Wipe rims of jars. Add lids and rings. Place jars in a boiling water bath canner. Boil for 5 minutes. Remove jars from canner and place on a towel to cool. Allow jars to sit for 24 hours. Label and store jars.

3 C. Concord-type grapes, skins removed and saved.
In saucepan simmer pulp for 5 min. Press through a sieve to remove the skins. 1 C sugar; 1 T lemon juice; 3 T flour; 9 in. pastry shell. Add sugar, flour, and lemon juice to grapes. Pour into pastry shell.
1 C flour, 2T butter, ½ C sugar, 2T oil. Combine and sprinkle over the grape mixture. Bake in preheated oven at 425 for 10 min. Reduce heat to 350 and bake for 30 min. Recipe from Farming Magazine- Fall 2005