European Stars and Stripes (Newspaper) - September 29, 1989, Darmstadt, Hesse                                The sounds and tastes of Harvest by Sharon Hudgins snip snip snip Rustle rustic snip  s the sound of Iho grape Harvest Inget Mony this Timo o year As thousands of hands move through , pushing aside Trio leaves to and another Bunch of grapes snip the grape Harvest in Germany runs from september through november although in a Lew places in can begin As Early As the end of Angus and last As Fate As december or even january it s the Lime of year when almost everyone associated with the wine Industry vintners their families. Friends residents of wine villages Day labourers Heads Lor the vineyards to help out with the Harvest grape picking 13 hard physical labor irom Sunrise to Sunset but no one seems to remd Tho prevailing mood at this time of year Feder Weysser new wine served with Zaleb Eskuchen onion Tan is a popular treat in Germany s wine growing areas. Is one of Cha Iota and camaraderie with thu Ever present Hope that this year s Vintage will be Iho Best Ever dressed in their oldest clothes and wearing gloves to protect their hands. Olympic athletes work Side by Side with portly grandmothers Middle aged pro Lossis next to High school kids foreigners shoulder to shoulder with germans Many members of Tho american military stationed in Germany also help out with the grape Harvest. For some soldiers it s a High Point of their Lour of duty overseas see related Story hired hands Are paid a daily wage Lor working in the vineyards in addition to receiving free snacks during the morning and afternoon Breaks plus a meal at noon and often an extra Glass or two of wine at the end of the Day picking grapes is a Good Way to earn some extra Money in Iho autumn if you Don t mind sore Muscles and a lot of dirt. Vine Ard owners Are Well aware of the old Gorman saying. Iho More you eat. Iho More you work that s Why they provide Hearty High calorie noon Mats for their employees along a Iho most River the favorite  meal is a a if titular Fin Opma sort of  containing Purk. Vierl raut. Potato onions and of co Iroe or Al wine in earlier limes. Iho Inge Dinels won a i ambled and cooked in the morning. In Large Poto. Icon earned out to the Vineyard where the Stow a i1, n of aloud Al midday Over a pc lir or made irom old for Agovino or Inin a today this nourishing lunch is in Etc likly to be served out of the Backol the vintner s Lour who. Drive Van another traditional Loci associated with the q ape Harv Fusi i Nie Matichen onion tart eaten either As a annl afternoon snack or As a Light supper in Germany it s always accompanied by Fedoff saw new Winea bubbly Cloudy Foamy Light beige drink that tastes of  and freshly crushed grapes. Now wine is actually fermenting grape Ince that is stil m the process of becoming wine made from grapes thai vere picked Only a few Days or a few weeks before new wine is often the preferred drink of the Vineyard workers lower in alcohol than real wine and full of b vitamins irom the yeast now wine helps to restore the Energy expended alter a hard Day s work at least that s the German grape pickers excuse Lor drinking so much of it at this Lime of year. Mosel grape pickers Stew 2 pounds smoked Wasseler Rippchen 6 smoked pork loin chops each about 3/4-Inch thick 2 Bay leaves 1 Teaspoon Black Peppercorns 2 Large onions 1vito2 pounds Best Quality sauerkraut 2 cups Mosel wine not too Sweet 2 pounds potatoes 1 Teaspoon Salt i Pound Bacon i cup milk 1 Teaspoon finely ground Black Pepper Pul Tho smoked pork loin chops in a Large 6 quart non aluminium slew pot add the Bay leaves and Black Peppercorns. Chop one of the onions medium Fine Drain the sauerkraut Well mix Iho chopped onion with it and place it in an even layer Over the pork chops ii the sauerkraut is very Sally Wash it in a colander under cold running Waler then let it Drain thoroughly before mixing it with the onion pour in the Mosel wine. Bring the mixture to a boil uncovered Over High heat cover reduce heat to Low and simmer Lor 30 minutes shift the lid so that the slow pot is partially covered and simmer Lor an additional 30 minutes Cook i hour total while the pork and sauerkraut Are cooking Peel the potatoes Cut Thorn into fourths and place them in a Large Saucepan. Cover Iho potatoes with cold water add i Teaspoon Salt to the Waler and boil the potatoes uncovered until they Are Lender about 20 30  the potatoes should finish cooking Attoul Iho same time that Iho pork sauerkraut mixture docs while Tho potatoes Are cooking chop the remaining onion and the Bacon into Small pieces in a medium size Skillet Cook the Bacon Over medium High heat until Crisp remove the cooked Bacon with a slotted spoon and set aside in a Small bowl Drain Oil All but 2 Tablespoons of the Bacon at add the onion pieces and Fry Over medium High heal until Iho onions arc Well browned Drain and add to the Bacon pieces mixing  set aside when Tho potatoes have cooked until they Are tender Drain them Wollin a colander then Transfer them to a very Largo bowl Mash Iho potatoes Well adding the milk and t Teaspoon finely ground Black Pepper to form a smooth Puree. By this time. The pork and sauerkraut should have finished cooking using a lolled spoon Transfer the sauerkraut to Tho bowl containing the mashed potatoes letting the liquid irom the sauerkraut dram Back into the slew pot As you lilt Iho sauerkraut out of Iho pot mix the mashed potatoes and sauerkraut together Well. Taste and add More Salt if desired depending on the saltiness of Tho sauerkraut. To Servo place a Large portion of the potato sauerkraut mixture on each plate set one of the pork chops on top of each serving and Garnish with the Fried Bacon onion mixture. Serve hot accompanied by Rye bread and Mosel Viric. Makes 6 Large Servings. C 1989 Sharon Hudge mber29, 1989 the stars and stripes Page 15