I did come home to a couple more weeks of good weather, though, and a garden being taken over by triffid-like grapevines. The leaves were too old to harvest for making dolmades, and there were way too many grapes for them all to mature and ripen properly. A bit of thinning was definitely in order.
I had Maggie Beer fairly close to the top of my mind, having had her wonderful ice cream in Australia. Now, she's been championing the revival of verjus for many years, so I thought "The juice of unripe grapes, how hard could it be?" (*spoiler* - not very hard at all). I had a rummage around the internet and found this recipe for DIYing it. Could scarcely be simpler.
The rest of the jar sat patiently in the fridge.
Then the rest of the grapes on the vine ripened. I was finally in a position to revisit grape pie - a fabulous confection from Heather at Girlichef. Instead of the lemon juice to sharpen up the pie filling, I used some of the verjus. And I substituted pine nuts for almonds because that is what I had to hand.
Anyway, weirdly inaccurate vine leaves aside, this is a wonderful, wonderful pie.