279182 Mon Aug 08 18:09:17 -0700 2005 5 31 Home Cooking 0 1479683 I've discovered a mess of sour green grapes near where I live. Can anything edible be made of it, besides grape jelly? A zingy sauce to accompany something else? Mon Aug 08 18:09:17 -0700 2005 0 vicki_vale 1 1479692 They are wonderful roasted with game. Mon Aug 08 18:53:27 -0700 2005 1479683 0 JudiAU 1 1479752 Is it possible these grapes aren't ripe yet? Wild grapes where I live are green right now, but won't be ready for eating until late September. Sorry if that's a stupid question. Tue Aug 09 08:52:51 -0700 2005 1479683 0 danna 2 1479779 That's a good possibility, that they're not ripe yet! I shall check again in the fall if they improve in flavor. Also, thanks for the other post for the verjus tip. The sour grape lemonade-type drinks sound great! Tue Aug 09 11:50:11 -0700 2005 1479752 0 vicki_vale 1 1479777 Verjus? Link: http://www.navarrowine.com/verjus/verjuscookbook.pdf Tue Aug 09 11:38:47 -0700 2005 1479683 0 Junie D 1 1479811 These wild grapes are a perfect sour accent in a tradional Persian stew of Khoresh-e bademjan, lamb with rich eggplant/tomato sauce. My recipe is similar to the one linked below but I substitute Persian allspice "advieh" with 1 and 1/2 tsp cinnamon and 1/2 tsp nutmeg. I also use less meat, between 1 and 1.5 lb. Substitute lean stewing beef for the lamb if you like. Link: http://www.sudairy.com/mer/recipes/khoresh2.html Tue Aug 09 14:06:25 -0700 2005 1479683 0 plum