May through September the mystical blue and gold of the Lake Michigan coastline in northern Michigan provides a cook’s dream of ingredients — just for the picking. Along with morel ...

The wild grapes are here and they’re plentiful. What a better dish to prepare. Skip to main content Skip to main content. Register for more free articles. Sign up for ...

100 grape leaves, jarred, fresh, or frozen 2 pounds rice (Goya or Egyptian rice recommended), uncooked 2 pound ground beef, course 1 teaspoon allspice 1/2 teaspoon black pepper 1/2 teaspoon nutmeg ...

In search of grape leaves. In our house we love dolmades, and one of our favorite things to do on a bright, sunny day is to head out into the countryside to pick our own wild grape leaves.

Dolma, dolmeh, tolma, yaprak, sarma, sarmi: It doesn’t matter what they’re called, the humble grape leaf has tremendous power. Depending on whom you ask, stuffed grape leaves have a variety of ...

TRAVERSE CITY — The wild grape vine's prolific creep seemingly grows anywhere and on everything, its path cloaked in a smothering blanket of curlicues and papery green leaves. It twists ...

There are several species of wild grape found in Wisconsin. ... It wears typical three-lobed grape leaves, and can bear masses of quarter-inch purple grapes that are more seed than flesh.

Canning your own grape leaves is a fun project. You can use them the next time you make dolmas.Grape leaves are best if harvested in the spring, while they are still tender.

Wild grapes contain 1-4 pear-shaped seeds. Also avoid porcelainberry, which is poisonous and a foreign invasive. ... Under the newly fallen leaves there was nice dark black stuff.

Leaves from that wild grape vine would be used the next day for dolmas, stuffed grape leaves. Fast forward to the early 1950s.