Comments on: Dolmathes with Avgolemono Sauce, aka Greek Stuffed Grape Leaves https://dev.eatinscanada.com/dolmathes-with-avgolemono/?utm_source=rss&utm_medium=rss&utm_campaign=dolmathes-with-avgolemono Recipes, reviews, interviews and events. A blog about food. Tue, 16 Apr 2024 02:18:56 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Gayle Hurmuses https://dev.eatinscanada.com/dolmathes-with-avgolemono/#comment-154740 Tue, 16 Jan 2024 04:43:19 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=7941#comment-154740 In reply to Jenn.

You want to pick them relatively early in the season, before they become tough. They should have a glossy smooth surface with no furriness and be large enough to wrap around the rice mixture. Approximately as big as your hand from your wrist to the tip of your thumb, and across the second knuckles, or across your fingertips, if you have small hands.

]]> By: Jenn https://dev.eatinscanada.com/dolmathes-with-avgolemono/#comment-154704 Sun, 14 Jan 2024 19:10:53 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=7941#comment-154704 5 stars
I have grapes growing on the property and am trying to utilize them to their fullest offerings. So far for juice/jelly, raisins and grapevine wreaths. Is there a particular way to tell if the leaves are young enough or too old?

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