Since our daughter and grandson got back from their sojourn to Florida and Costa Rica, I’ve again had cause to prepare the kind of labor-intensive foods I didn’t bother with at all when it was just hubby and I here by ourselves. One of our favorite cold munchies are two-bite sized stuffed grape leaves, so I thought (since I made a big batch today) that I’d go ahead and give the details on this delicious delicacy.

The key ingredient, of course, are the grape leaves. These should be gathered in the late spring (May-June), when the vines are barely blooming. The newest leaves and the leaves near the bloom clusters are the best, they should be as large as your spread hand at the base. Wild fox grape leaves work too, though they are only about half the size of good vineyard leaves. They also have a tarter flavor of their own, so these can even be the preferred leaves if you’ve got some growing in your immediate area.

When the leaves are gathered, you can freeze or brine them. I usually freeze enough to add to every jar of dill pickles that I produce during the cucumber harvest (July-August), as they help lend crispness to the pickles. Those leaves that you want to preserve for stuffed leaves are best put into brine. For this, use kosher or pickling salt, 2/3 of a cup of salt to two cups of water. I use the “cigar” method, which is pretty easy.

Put your leaves into a flat-bottomed container (baking pan works well), stacked ten or twelve on top of each other. Pour boiling water on them to cover (you may need to weigh them down a little) and let them sit for five minutes. Lay out smoothly on newspaper to dry. Once they’re fairly dry and workable, cut out the base stem, fold the base and sides to a rectangular shape and roll the leaves loosely around a pencil to make tubes. Pack the tubes upright into canning jars (you should be able to get 35-40 in a single jar) and pour boiling brine to cover. If you’ve sterilized the jars and lids first, you don’t have to seal by water bath, the brine should preserve fine for 3 to 5 months. If you’re planning to keep them longer, go ahead and put the jars in a water bath for 20 minutes to seal.

The stuffing can be pretty much anything you can imagine. Our favorites are cous-cous and pine nuts or brown rice. If you make a mean tabouli, just omit the cucumbers (but keep the tomato), undercook the grain. To these add lots of herbs, the best being ground cumin, turmeric (with rice), fresh mint leaves and basil, parsley, and lots of chives. Cook the cous-cous, grain or rice to about half done (use half the water, don’t let it burn). Mix the herbs in, add any grated veggies you want to include – good choices are carrots, peas, bell peppers, eggplant or lentils – plus a healthy amount of roasted garlic and a couple of tablespoons of lemon juice.

Rinse unrolled grape leaves well in cold running water, lay out to dry again on spread newspaper. Put a hefty spoonful of the filling at the stem base end and roll tightly. For this, I fold over the filling the base ends of the grape leaf to cover, roll up one turn, fold in the sides and then finish rolling to the tip. This makes a tight package. As I make the rolls I put them atop a lone (and inedible) grape leaf on the bottom of a soup pot overlap side down. Pack them together tightly and cover the bottom of the pot, then you can put a second layer on top of those. When the leaves have all been stuffed, put another large leaf on top of the pile and weight it all down with a small saucer and add your cooking broth.

The broth is just water, olive oil and lemon juice. To 2 cups water add 1/4 cup extra virgin olive oil, 1/2 tsp. salt and 1 ounce of lemon juice (adjust this ratio to get enough broth to cover all your stuffed leaves). Bring to boiling over medium-high heat, then turn down to medium low, cover and cook for about 20 minutes (however long it takes to finish off the pasta/grain and/or rice) plus 5 full minutes. Remove grape rolls carefully with tongs, put on newspaper seam-side down to cool and drain. When cool enough to handle easily you can refrigerate them in a closed container or simply serve at room temperature as appetizers.

I don’t know about all grandmas, but I know from my own experience with other people’s kids that they often come to spend a week or two expecting to be fed precisely what they usually get fed at home, and can be positively horrified to find that Grandma doesn’t stock chocolate cereals or big bags of candy or white bread and baloney for sandwiches, and there’s not a McDonald’s or Wendy’s in sight.

Now, it’s not that I don’t make some concessions to the basic kid-diet. My non-vegetarian grands and nieces/nephews and such do have the option of a can of beef-a-roni or a frozen pepperoni pizza here and there. I’ve even been known to purchase some turkey-dogs to roast over the campfire. But the grilled burgers are black bean, there will be no “Happy Meals,” and no bacon bits for the baked potatoes.

I also stock lots of fruit, whatever’s available when they’re here. I grow strawberries in the garden, those usually get eaten as soon as they’re picked, and they only last so long into the season. I have some cherry tomatoes that went wild one year, show up in unexpected places all over the garden. Those get eaten as soon as they’re picked as well, one granddaughter swears they’re sweeter than cherries! None of the kids seem to like cooked greens very much, but they’ll eat as many peas raw from the pod as I can possibly pick on any given day.

This year I’m trying watermelons again in the garden. Haven’t had much luck with them previously, though pumpkins do just fine. These are the little ones no bigger than a cantaloupe, which I’m hoping will do better. They won’t be in until August, though, which should coincide with when the Florida niece/nephews will be here.

Thing is, I don’t think it hurts a child to understand that things at my house don’t work just the same as they do at their home. We don’t eat fast food, and don’t go out to dinner, as we live too far out in the country and don’t have that kind of money to waste on junk anyway. It’s an opportunity to introduce them to a variety of new, more healthy foods, to let them see where food actually comes from, and to allow them a new view of diet and being more conscious about WHAT they’re eating. In fact, I think that sort of thing is actually good for a child! Besides, it’s always a fun project to include the kids in menu planning as well as cooking and prep.

The toughest task I’ve found through the years (mostly friend’s kids and nieces/nephews rather than grands) is the issue of white bread versus real bread. Some of them act as if they’ve no idea that white bread actually came from wheat before it was sifted and thoroughly bleached. Or that additives to bread – like oats, flax and sesame seeds, even sprouts – won’t poison them. Yet it only takes a day or two stuck with real bread before they learn to eat it without complaint, and some even learn to like it because it makes the sandwich better!

We go through jars and jars of peanut butter when kids are here (we do that when they’re not here too, though a jar does last longer). Once they’ve been cajoled into eating that PBJ on real bread using Grandma’s homemade concord grape jam from the vines right there on the garden fence, they uniformly tell me that store-bought jam just seems like fake juice with gel in it. I don’t use the outrageous amounts of sugar most jam recipes call for, because I don’t have to. Ripe grapes produce plenty of pectin on their own, and I’m not shy of using powdered apple pectin for low-sugar recipes, available right there next to the Ball jars and lids on the grocery store shelf.

I understand that Big Medicine (and its many peripheral lobby groups and supporters) insists that there is no connection between white sugar and hyperactivity in children. I long ago came to the firm conclusion that those people don’t have children. Ask any harried Mom or Grandma, they’ll uniformly tell you there’s very much a direct link between white sugar intake and the level of hyperkinetic frenzy any single-digit midget. A 1-to-1 relationship. Moreover, any observant Mom or Grandma will also tell you that if the child has to actually digest the sugar (unrefined sugars as found in honey or fruit or molassas), it doesn’t affect them in the same way at all.

Thus I don’t deny the visiting kids sweet treats, I simply make them using alternative sweeteners like molassas, honey or dark brown sugar. Or my jam, for PBJ cookies! That way their sweet tooth gets its fix, and I don’t have kids climbing the walls all night long.

A last word of caution on this is that if you do allow your grandkids to make S’mores or roast marshmallows over the campfire, serve your evening meal early so they’ve a couple of hours to get over the sugar rush before bedtime. Otherwise, Grandma and Grandpa aren’t going to get any sleep that night.

Grandma’s Black Bean Veggieburgers
1 can black beans (or 12 oz. from dry)
1 cup rolled oats
1 large egg
1 tbsp. Worcestershire Sauce
1-2 tbsp. dark soy sauce (to taste)
1 cup chopped veggies – onions, carrots, bell peppers, zucchini or summer squash, eggplant, mushrooms, whatever
Whole wheat flour, mashed potato or flakes, or corn masa – enough to make the mixture stick together into patties

Beat the egg, add the beans and mash lightly with the other ingredients and mix well. Add enough flour or mashed potato/potato flakes to make a workable mush to form patties that don’t fall apart.

Broil 3 minutes per side or grill 2-3 minutes per side, serve on toasted buns with condiments, lettuce, spinach, sliced tomatoes, pickles, onions, etc.

And for gardening/canning grandmas out there, check out the condiment recipes over at Wise Living Journal.

Under the general heading of “nutrition” we’ve examined how to get the kids to eat vegetables, taken a look at how big food producers subvert our best nutrition goals through targeted advertising, how those same corporations once subverted the AMA to claim there’s no relation between diet and health, and how the best “animal protein” for infants comes comes directly from Mom.

The great blog One Big Health Nut has a post entitled Ten Great Reasons to Become a Vegetarian that just might help to push some of those kids who are toying with the idea all the way over the line. If Mom or Grandma were to help reinforce these reasons at home, that is. Why, a Grandma just might end up with a grandchild (like a couple of mine!) who eats bell peppers and whole tomatoes like apples, shuns any bread with no color, and subverts their school, scout and summer camp buddies to veggieburgers and veggie dogs.

Of Health Nut’s reasons, the ones that have worked best with my kids and grandchildren were #4: Save the life of many animals, #8: Help the environment, and #10: Vegetarian diets are healthier. Mad Cow and e.coli infection (Health Nut’s #1) are great reasons to avoid meat, but kids generally don’t tend to worry about such things much. They worry about obesity – they all know fat kids in their schools, and don’t want to be them – the environment, and (most of all for primary schoolers) animal welfare.

Go on over to One Big Health Nut and get the whole list! It’s worth printing out and putting up on the fridge with magnets. I did!

Ten Great Reasons to Become a Vegetarian