EAST WASHINGTON LIFE
As Herrell presses the grapes to get the juice, young Trey and his sister Janay run into the kitchen, followed by their mom, Twyla Alston, Herrell’s neighbor. Alston says that she had a great time helping pick the grapes, “and we were able to sample different varieties of grapes at various stages of ripeness, too.” Alston recently started gardening at her home. “Jeff was part of the reason I started gardening,” she notes. “The first thing we planted was sunflower seed – I’ve learned a lot about gardening since then.” The beautiful yield of over five cups of clear, jewel-colored juice is reheated with sugar and pectin. The mixture is placed in sterilized jelly jars (the half-pint size works well) and then processed for about ten minutes, according to the Sure-Jell directions. The leftover that doesn’t quite make a full jelly jar finds its way to a slice of bread, paired with peanut butter. Janay bites into the sandwich. “Nice!” Trey declares to the grape jelly creation, still a little warm, just off the stove, “I want some more.” Herrell remarks that he has a wonderful group of neighbors. They usually have a standing date, gathering for “Taco Tuesday,” and they all end up in his dining room around his great-grandmother’s table. Now he’ll be inviting them over for his traditional grape jelly and biscuits too.
Jeff’s Jelly-Holder Biscuits
The key to the recipe is the 20 kneads, don’t roll too thin, and use the hot pizza stone. 2 cups all-purpose flour 4 teaspoons baking powder 3 teaspoons sugar ½ teaspoon salt ¼ cup shortening ¼ cup butter 1 egg 2/3 cup milk Yield: approximately two dozen biscuits In a bowl combine the flour, baking powder, sugar, and salt. Cut in shortening and butter until the mixture resembles coarse crumbs. In a small bowl beat egg and milk; stir into dry ingredients just until moistened. Turn onto a well-floured surface; knead ONLY 20 times then stop. Roll to 3/4-inch thickness; cut with a 2½ -inch biscuit cutter. Place on lightly greased baking sheet (I bake mine on a hot pizza stone). Bake at 450°F for 8 to 10 minutes or until golden brown. Serve warm with grape jelly! u
LEFT: Twyla Alston and Kendall Graham picking Concord grapes at the J. Rose Vineyard. Photo: Jeff Herrell. CENTER:Jeff Herrell in the straining stage of grape jelly preparation from grapes he picked at the J. Rose Vineyard in Damascus, Md. Photo: Annette Nielsen RIGHT: Twyla Alston with son Trey and daughter Janay taste-testing a fresh batch of grape jelly – and proof of taste in the request for a second round of peanut butter and jelly. Photo: Annette Nielsen
EAST OF THE RIVER MAGAZINE | October 2013 H 39