A comment from Melinda at One Green Generation got me to thinking about uses for "unripe grapes," so I did a little research.
The results? Verjuice. It's the juice of unripe grapes and it's used in cooking, much like vinegar or wine. So if those grapes don't ripen up they're getting juiced.
Actually, I did eat one tonight. Very sweet and good. I found some more info about making Verjuice at 18thC Cuisine.
The first large tomatoes were picked this week and one tomatillio. Salsa is going on the menu.
There is also some Swiss chard to nibble on. And a small handful of autumn raspberries. Maybe in a day or two the first yellow scallopine squash will be big enough to eat.