Have you ever tried dolmades (or stuffed grape leaves) with freshly-harvested leaves? Every family has their favorite recipe and herbs to add and you can always make them to your preference. The following is a basic guide but can be adjusted according to your taste. Enjoy!

Recipe Instructions

➜ Set aside 3-4 grape leaves and leave them uncooked. Wash and blanch 20-30 grape leaves. Set them aside to cool.

➜ In a large bowl, mix together:

• 1 pound ground meat (Joanna uses ground beef in her recipe, but ground lamb, goat, and pork, or a combination of a few of these, are also great alternatives. You can make the stuffed grape leaves without meat using more rice and fresh herbs!)

• 1/2 cup uncooked rice

• 2 tablespoons tomato paste

• 1 onion, grated (or chives, leaks, scallions chopped finely)

• Fresh parsley, chopped

• Mint (fresh or dried)

• Other fresh herbs, such as dill and oregano

• Salt & pepper

➜ Place 1-2 tablespoons (depending on size of leaf) of meat stuffing in the center of each and tightly roll each grape leaf.

➜ Arrange 3-4 uncooked grape leaves on the bottom of pot to prevent the stuffed grape leaves from sticking. Arrange the stuffed grape leaves close together in pot with the seam side down to prevent from unraveling.

➜ Add enough water to cover the stuffed grape leaves, but don’t completely submerge them. Bring to a simmer on medium heat, then cover and simmer on low for 45 minutes.

➜ Serve drizzled with olive oil and with a side of fresh cheese and tomatoes.

Recipe courtesy of Joanna Zelaya, one of Acorn Acres Farm’s talented team members.