Okay I just looked at the vine and here it goes. There is one cane or arm I think it is and it goes from older wood to younger thinner wood it is in the pic of where it splits into a Y shape and the top one is the younger one that is producing grape clusters all along the cane. Now the older and thicker wood has a young cane growing out of it that is about five or six feet long and it has some grape clusters and down along the older vine I left two buds per node and they have a few clusters of grapes. Older with young cane coming out Older with Grape cluster Young cane with grape clusters Top one is the younger cane, the bottom one is the older cordon.

Thank you for your reply!. We are in Dallas, TX . The vines are small, we just planted them this spring, therefore I am afraid that the insects will kill it. So far all we did was to sprinkle the leaves with the water from a hose, as you have suggested. We have other plants in our back-yard (flowers, bushes, pomegranates) - but the insects attacked specifically this plant... I hope that you are right and that the insects (or are they bugs?) will not destroy the whole plant. So far, there is no leave that does not have holes in it...

This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their

Thank you both for the info! I have never sprayed grapes before, this is new to me. I have 3 seedless grape vines climb on a big gazebo (photo1), and 1 seeded grape vine climb on a small gagezo(photo2), I can't reach a lot of the grapes on the big gazebo roof (15-16' tall), birds eat most of the seedless grapes on top, I shared seedless grapes which I could reach and seeded ones (birds won't eat those) with neighbors and their grandkids every year until last year the black rot showed up. The seeded grape vine has less damage than the seedless ones for some reason. I will spray all of them in the spring. The only way I can collect mummies is to cut the vines down. I am thinking about planting rambler roses to cover the top and keep the grapes within reach up to 8' tall. If I cut down the vines to the ground this fall, will I get any grapes next year? Thanks I just read the Smal Fruits and Grape Spray Guide, it listed sulfur for black rod. I have 40lb sulfur, I use sulfur mix with dish soap for Powdery Mildew and black spots on roses! :-) Have anyone tried with sulfur spray for black rot?