August can be a really rough time of year for folks who work outside. I personally am afraid to work in the garden or vineyard after 12:00 noon, since spontaneous combustion is very probable. Seriously, reality is that the unusually cool and rainy weather in July has made it hard for me to get used to the summer heat.
Vineyards in Northeast Texas are also suffering from the unusual July. If the mid-April frost that killed off blooms wasn’t enough, now the grape clusters are bursting with too much moisture, and they are rotting on the vine. Add the usual June- and green-beetles to the mix, and you have very poor harvests all around. I heard one of the local wineries is absolutely “trolling” for grapes. Wish I could help them, but I’m in the same boat.
Luckily my chickens are still laying (less, but still laying) and my garden is still producing. Those two are more financially solid than the grapes. What’s up with that? Lesson learned, specialty crops have their ups and downs, but the basics carry you through. I’m adding more hens next year!
As I work picking the different vineyards’ harvests with which I’m associated, our family dinners are simpler. I can’t wait for September and grape-harvest season in Texas to be over. We may make some wine, but wine-grape jam is sounding pretty good too. In the meantime, refried-bean quesadillas with pico de gallo makes a great quick dinner.
Quesadillas with Refried Beans and Pico de Gallo.
8 tortillas (flour or wheat)
1⁄2 can fat-free refried beans
1 small onion, chopped
2 mild chili peppers, chopped
1 avocado, sliced
6 oz. cheese, grated
Butter or cooking spray
Melt a small amount of butter in a frying pan or coat with cooking spray. Turn heat to low and let the pan heat up while you prepare the quesadilla. Spread half of two tortillas with refried beans. Sprinkle chopped onions, peppers, avocado and cheese over the beans. Fold the tortillas over and lay them side by side in the hot pan. Pay close attention and don’t let them burn. Check by lifting up an edge. When the tortillas are golden brown, it is time to flip.
Continue making the quesadillas two at a time. Usually each family member stuffs the tortillas choosing the fillings. I usually slice a jalapeño for mine. There are at least 4 servings and I garnish with sour cream, salsa or pico de gallo.
Pico de Gallo
2 large tomatoes, chopped
1 medium onion, chopped
1 green pepper, chopped
1 jalapeño, chopped
2 cloves garlic, minced
1 bunch cilantro, chopped
1 lemon or lime juiced
Salt and pepper to taste.
Combine all ingredients and refrigerate for at least 30 minutes before serving. Turn up the heat by adding another jalapeño – I usually do.