Wild Grapes

[Barriehie]

Sounds delicious - is there a recipe?

I had a friend in 'Vegas from Ukraine who made those, and kibbeh, all the time and she'd share with me. The recipe here looks like it would taste like the ones she made. They were like a dolmades in one one hand and a kibbeh in the other...

 

[ZCook]

I had a friend in 'Vegas from Ukraine who made those, and kibbeh, all the time and she'd share with me. The recipe here looks like it would taste like the ones she made. They were like a dolmades in one one hand and a kibbeh in the other...

Looks great. I was particularly interested in the meat paste idea for dolmades as had not come across that one.

Your dolmades came out really well and our grapes are just now coming into full leaf so it's the time!

 

[Barriehie]

...
Your dolmades came out really well and our grapes are just now coming into full leaf so it's the time!

Thank you. There are larger leaves higher up I'm going to put my ladder in the back of the truck to get them. I blanched for 90 seconds but next time will go for 2 minutes.

I got another case of pint canning jars today, Ollie's has cases of 12 for $9.99 so I'm going to start brining leaves.

 

[ZCook]

Thank you. There are larger leaves higher up I'm going to put my ladder in the back of the truck to get them. I blanched for 90 seconds but next time will go for 2 minutes.

I got another case of pint canning jars today, Ollie's has cases of 12 for $9.99 so I'm going to start brining leaves.

Sounds like a plan. Good price on the jars. Brining works well.

Guessing you've never seen fruit on the vine - interesting to see what turns up. Has it flowered yet?

 

[Barriehie]

Sounds like a plan. Good price on the jars. Brining works well.

Guessing you've never seen fruit on the vine - interesting to see what turns up. Has it flowered yet?

Flowers are buds right now. I've never looked for fruit, usually batting it out of the way when cutting the grass, arm up head down. I'll be looking this year.

 

[karadekoolaid]

I've never made the dolmades with the meat paste; I've always done the Greek version.
I may have a recipe somewhere, however.
Over here, there are lots of Lebanese and Syrian immigrants and plenty of restaurants here. I think they use a mixture of minced beef and minced lamb.

 

[Barriehie]

I've never made the dolmades with the meat paste; I've always done the Greek version.
I may have a recipe somewhere, however.
Over here, there are lots of Lebanese and Syrian immigrants and plenty of restaurants here. I think they use a mixture of minced beef and minced lamb.

Lamb is out due to pricing but I'm going to give it a go with minced beef.

 

[JAS_OH1]

Thank you. There are larger leaves higher up I'm going to put my ladder in the back of the truck to get them. I blanched for 90 seconds but next time will go for 2 minutes.

But if you go to bigger leaves, is there a chance they'll be tougher or bitter? I know nothing of these things, just asking, since sometimes that's the way of spinach and leafy greens.