Then there is dry rot. I found out that dry rot is caused by a fungus which unfortunately, once it hits the first fruits of the vine, is difficult to get rid of because the only cure is to remove all affected parts then spray the vine regularly with an antifungal. Also,one has to trim the vine regularly in order to lessen the leaves, promoting drying of the branches and especially the fruit, thereby preventing fungal growth.
Well, this year, just as I thought that I would be having loads of grapes at the beginning of the summer heat, I was just surprised that black spots began to appear on the fruits, drying them into black raisin-like ugly things. This was just the time when I realized that I was attacked by dry rot.
Getting rid of the rot was difficult because along with the bad fruits are the good ones on the same cluster and getting rid of the bad will mean sacrificing the good as well. And though I tried to get rid as much as I could of the bad grapes and despite the antifungal spray, still the dry rot kept coming. I think I have some salvaged, but still the grape harvest I was hoping for did not materialize.
On the other hand, there are leaves.
Looking at them, not only were they gigantic but really healthy looking except when some of them were eaten by the Japanese beetles. Otherwise, the intact ones which I have to trim anyway became a commodity in my kitchen. Since I do feel guilty about throwing food away – a sentiment that I inherited from my World War stricken parents – I did the next best thing with these leaves.
Dolmades – a Greek appetizer is essentially rice wrapped with grape leaves. I have always been a fan of these morsels whenever I go to a Greek/Mediterranean restaurant. And I decided to do it myself. After some research and trial, here is my recipe. Now, they are vegetarian and even vegan! And very tasty too!
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| Dolmades that I made. They are tasty! |
- 40-50 Fresh grape leaves,usually about 4 inches in longest diameter, or two smaller leaves when overlapped would create similar size
- 1 cup long grain rice
- ½ cup sultana (golden) raisins (ordinary raisins would do)
- ½ cup pine nuts
- ¼ cup mint leaves, chopped finely
- ½ head garlic, peeled and chopped
- ½ head medium onion, peeled and chopped
- Olive oil for sauteing
- 1/8 cup lemon juice
- ½ cup lemon juice
- Salt to taste
- ¾ - 1 cup olive oil
- Prepare the grape leaves as follows. If fresh, wash and blanch them for thirty minutes in newly boiled water, drain then squeeze dry. Do not be afraid to do this as the leaves are a bit tough and are resilient to breakage. If they are bottled, wash the amount of leaves needed and squeeze dry.
- In a saute pan, heat olive oil and saute the garlic and onion until barely transparent. Add mint, pine nuts and rice and saute further until the rice is somewhat a bit translucent.
- Add the 1/8 cup lemon juice and raisins, mix well and turn off the heat.
- Wrap about a teaspoon of the above mixture in a grape leaf with the front side facing out. You can use two leaves with one overlapping the other to wrap the rice. Always remember to wrap the rice loosely.
- Line a shallow pan (pyrex shallow pan would do but it needs to be stovetop safe) with the wrapped rice and pour the ½ cup lemon juice, 1 cup olive oil and more water until it covers every grape leaf dumpling with the liquid. Add salt to preference.
- Simmer under lowest stovetop heat until the liquids have reduced to almost more oil than water. Turn off the heat and leave it for the pan to cool. Serve.
- The dolmades may also be stored in airtight jars or food containers in the refrigerator.
