My grape vines have leafed out and now that the leaves are about the size of my hand, it’s time for dolmades! I love plants that can be grown for both fruit and vegetables, and grapes are one of the best. Fresh dolmades are really something, and if you have enough leaves, you could always brine them to save for those winter months. Getting them before they’re too big is the key, otherwise they can become too tough. Dill and parsley fresh from the garden makes them extra special!

Ingredients

• 16 fresh grape leaves, hand sized
• 1 cup rice, cooked (can also be mixed 7 grain)
• 2 tablespoons onions, chopped
• 1/4 cup fresh dill
• 1/2 cup fresh parsley
• Salt and pepper to taste
• Juice and zest of  1-2 lemons
• 1/4 cup vegetable broth (or chicken, if non-vegetarian.)
• 1/4 cup olive oil

1. I used leftover rice but you can cook the rice according to their instructions. Some people make it by parboiling the rice and then finishing the cooking process after they’ve been wrapped. I find using precooked rice easier, taking out the guesswork of when they’re done.

2. Wash your fresh grape leaves, bring a pot of water to a boil and blanch the leaves for 30 seconds to 1 minute. Cool in water and drain. Cut the stems off.

3. Combine rice with onions, parsley, dill, zest, salt and pepper to taste.

4. Place one tablespoon of the filling at the base of each of the blanched grape leaves, under side facing up. Wrap the filling by rolling it halfway away from you, folding in the sides, and then rolling again.

5. Line the dolmades in a pan, weighed down with a plate on top, add the remaining lemon juice and olive oil, the broth, and simmer on low heat until water has been absorbed. Remove from heat, place into a container, add the remaining broth from the pan and chill. Serve with yogurt sauce or as is.

Oh dear, I’m afraid I might have opened a delicious but dangerous gate with these scones. Fluffy, but still somewhat dense like a traditional scone, sweet, tart, floral, and fruity, I found myself having eaten two before I realized what I was even doing! Sure, you can turn your home grown rhubarb into pie or jam, but I think scones is where it really shines. Sadly, my alpine strawberries have not yet fruit this year so I had to use store bought strawberries, but in the future I’ll likely be using the intensely sweet and fragrant alpine variety.

I add sprigs of lavender next to them when they’re cooling, and in whatever container I keep them in. The very subtle fragrance of lavender makes it even more delicious!

Ingredients

• 2 cups all purpose flour (I use unbleached but you can use any)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup rhubarb, chopped
• 1/4 cup strawberry, chopped
• 1/4 cup sugar plus more for the strawberry/rhubarb
• 1 stick unsalted butter or 8 tablespoons, softened (RIP my arteries)
• 1/2 cup half-and-half or milk
• Optional: Sprigs of lavender

1. Preheat oven to 425 degrees F.
2. Combine 1 tablespoon sugar, chopped strawberries, and chopped rhubarb in a bowl. Set to the side.
3. Mix the flour, salt, 1/4 cup sugar, and baking soda together.
4. Cut in softened butter and mix until pea sized grains form.
5. Fold in strawberry and rhubarb.
6. Add milk or half-an-half and combine until dough forms. Roll into a ball, place onto lightly grease oven pan or ungreased cookie sheet, and then flatten to a circle about 1 inch high. Cut into 8ths and separate each slice slightly.
7. Bake for 20 minutes or until outside is golden brown. Remove from oven, place sprigs of lavender among them, and allow to cool.