Monday 1st July 2013

by mwfblog

Now is the time to get out there and pick dozens of the young, brighter green grape leaves. My friend’s grandfather swears the island grape leaves are more tender and tastier because of the salt air and mist from the ocean. I can’t prove it, but I like to think it’s true.

The leaves will keep for a few weeks in plastic bags in the ‘fridge, until you can make up a big batch of stuffed grape leaves. Try my recipe for Stuffed Bluefish Grape Leaves, found on the recipe page of the website! I also use the leaves on cheese platters.

grape leaves1

grape leaves2

grape leaves 3

grape leaves w:cheese

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