Muscadine Grapes Carlos

Umbrella Kniffin System for Growing Grapes

David Handley: I'm David Handley, with theUniversity of Maine Cooperative Extension, and we're here to talk about pruning grapes.Very simple system for farnorthern production. Here in Maine, we need to protect the vinesas best we can through the winter, but at the same time try to get enough light andexposure to the canes that we're going to get good fruit set, and good fruit quality. One of the systems you can use for labruscatype or concord type grapes, which are the ones that do best here in Maine, which isthe umbrella kniffin. As opposed to the four arm kniffin, the umbrella kniffin puts allof its canes up at the top, or the first year

growth that's going to fruit. What we're talking about with cane growthhere is one yearold growth that has a chocolate brown color, and nice smooth bark with budson it. We're going to be saving four canes, plus the permanent trunk, to give us all ofour fruiting structure. Everything else is going to be coming off of here, and that includesanything that fruited last year. You can tell the two yearold canes, or thecanes that fruited last year, because they'll be thicker, and they'll have gray, peelingbark. All of these are going to come off, and we're going to save the one yearold canewith the chocolate brown color, and the smooth

bark. The first step in pruning is to look at ourpermanent trunk and remove all of the two yearold growth, the growth that fruited lastyear, saving a few canes that we'll be using for fruiting this year. Our first step isto cut some of these off, looking at that older bark there. We just cut that out, getit right out of there. This will open up the planting, and that twoyearold wood is not going to fruit. Unless we take it out, we'll find that our fruitingwood gets further and further away from the trunk. Part of the reason we're pruning isto keep that fruiting wood concentrated right

near the trunk. With the umbrella kniffin, which is what we'repruning to here, we're only going to maintain four of those fruiting canes. We want themall concentrated near the top of the trunk, or the top wire on our twowire trellis. We'regoing to take each of the canes that remain behind. As you can see here, here's my nicefruiting cane, smooth bark. All these are buds that are going to breakand give us long, green shoots that will have bunches of grapes on them. We're going todrape them over the top wire, and then we're going to attach them to the bottom wire, togive you that kind of quot;umbrellaquot; look, thus

the name of the system called the quot;umbrellakniffin.quot; Then we're going to cut off the ends of thecanes, so that there's only about 10 buds on each one. We just count those from thetrunk. One, two, three, four, five, six, seven, eight, nine, 10. If I need to leave one ortwo on there to make it reach the bottom wire, that's fine. I'll just go to where I can attachthis to the bottom wire, like that. I need two for the other side, to completeour umbrella. You can see this leaves me with several other fruiting canes, and I need tosave some of those as well, but they don't need to be as long. What I'm calling theseare quot;renewal spurs,quot; because we need the buds

from these shoots to come out and give uscane that we'll be able to put up on the wire next year. For every fruiting cane that I'm leaving behind,I also need to cut some renewal cane, or renewal spurs, to provide us with fruiting wood fornext year. I just cut these back to one or two buds, and if they're not where I wantthem I can cut them off completely. But for every fruiting cane, I need to leave at leastone renewal spur. I tend to leave a couple of extra renewalspurs here in Maine, because I'm very sensitive to the fact that I'm likely to get winterinjury almost every year.

Muscadine Time

Help everyone explorenew worlds and ideas. Support your PBS station. Muscadine grapesare so different than what you wouldget in a grocery store. The skin is reallytart and tannic. And the flesh isso juicy and sweet that you don't even mindteething out the seeds and spitting them

because the rewardis worth it. The Avett Brothers performquot;Will You Returnquot; I'm Vivianand I'm a chef. My husband, Benand I were working for some of the bestchefs in New York City when my parents offered to helpus open our own restaurant. Of course, there was a catch. We had to open this restaurantin Eastern North Carolina,

where I grew up andsaid I would never return. Music plays So this is my life. Raising twins, living inthe house I grew up in, and exploring the south,one ingredient at a time. Music plays I keep lookingaround for containers because the dishwasherdid not come in this morning.

It's his second to last dayso I think he's just decided it was his lastday, yesterday. We have a lot ofstuff happening here today. We are going to, from 5 until 7 give awayfree pizza in the wine shop to try to raise awareness of ournew wood fired pizza menu. We could have 10 peopleor we could have 100 people. We have no idea.

Hopefully it will besomewhere in the middle. We have a new personstarting in the kitchen and I'mthrilled about that because we've been reallystruggling about a month. Very short handed and it's veryhard for us to find people. So every time we bring insomeone new I just want them to kind of understandwhat we're trying to do here. Chef and the Farmer isunlike any other restaurant

in this region. We make everythingfrom scratch. We try to support localfarmers as much as possible and we hold ourselvesto a really high standard. This is like my baby. Okay And so I justwant to know that you are willingto take it seriously

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