With just two or three weeks left before grape harvest, I’m praying for dry weather and no fruit beetles. After watching the weather report, I believe dry weather is a given. Fruit beetles, on the other hand, are harder to predict. It only takes one beetle to find the vineyard inviting and the next thing you know, all of its friends show up.

I spend most of my free time walking the rows, shaking the trellis wires and listening for their buzz. While doing that I take the opportunity to get rid of wasp nests since it’s easier to harvest when pickers aren’t getting stung. I’m also on the constant look-out for bird nests. I pull those out while they are being built because I don’t have the heart to do it once babies are hatched. For some reason, wasp babies don’t pull at my heartstrings.

Life becomes so much easier for me after harvest. Hopefully I’ll be able to catch up on weeding my gardens, cleaning the house – and the chicken coop – and finishing the many projects on my “to do” list.

My friend, Catfish Tommy, brought me two quart-sized freezer bags of catfish filets. I tried two recipes that I think are good enough to share.

Baked Catfish with Tomatoes and Eggplant
1 eggplant, cubed
1 large onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
2 tsp. salt
1 tsp. pepper
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. red pepper flakes
2 Tbsp. capers
1/2 c. black olives, sliced
28 oz. canned tomatoes
2 tsp. sugar
6 catfish filets

In a large sauce pan, sauté eggplant, onions and garlic in olive oil. Add spices and cook until the onions are translucent. Add capers, black olives, tomatoes and sugar. Continue to cook until heated through.

Prepare a baking pan with cooking spray. Layer half the eggplant and tomato sauce evenly in the bottom of the dish. Next layer the fish filets. Then top those with the remaining sauce. Cover with foil and bake in a 400-degree oven for 20-25 minutes. Let cool about 10 minutes and serve with a sprinkle of Parmesan cheese.

For a lighter option, try the following Asian-inspired recipe.

Catfish over Rice Noodles
5 cloves garlic, thinly sliced
3 strips of lemon rind
1/2 tsp. red pepper flakes
1 medium onion, chopped
2 Tbsp. fish sauce
2 Tbsp. fresh ginger, grated
1 tsp. sugar
1/2 tsp. ground turmeric
1 lb. catfish, cut into 1-inch pieces
2 Tbsp. vegetable oil
1/2 tsp. salt

In a sealable bag, mix the garlic, lemon rind, pepper flakes, onion, fish sauce, ginger, sugar, turmeric and catfish together. Let marinate for 4 hours.

Heat vegetable oil in a skillet. Remove the lemon rind from the bag and pour the catfish and remaining marinade into the skillet. Add salt and cook until the catfish browns on each side.

Serve over prepared rice noodles and garnish with chopped basil, cilantro, parsley and green onions.

It certainly feels like we are in the “dog days of summer.” My Beagle pup Sally would agree. She’s normally my constant companion outside but is not happy about the heat and sneaks back to the house hoping to be let inside. Sunday, I took a cue from her and at 3:30 headed to the house too. I slow-cooked dinner while working on miscellaneous projects in the air-conditioning.

Braised Short Ribs
4 short ribs (about 3 to 3-1/2 lbs.)
1/2 cup flour for dusting
1 pinch each salt and pepper
1 Tbsp. olive oil
5 carrots, chopped
4 celery ribs, chopped
2 onions, chopped
6 cloves garlic, minced
3 bay leaves
2 tsp. dried thyme
1/2 c. red wine
28-oz can whole tomatoes
1 quart beef broth
salt and pepper to season vegetables

Coat the short ribs with flour seasoned with salt and pepper. Heat oil in a large oven-safe pot. Sear each side of the ribs on high heat until brown. Remove ribs from pan, reduce heat to medium and sauté vegetables, seasoned with salt and pepper until onions turn translucent. Add herbs, wine and tomatoes. Stir all ingredients together, breaking up tomatoes and cook for about 15 minutes.

Add the ribs to the pot and pour enough beef broth to cover them. Reserve any extra broth to add to the pot later. Cover and cook in a 375-degree oven for 3 hours. Check every hour, making sure liquid still covers the ribs. Add leftover broth as needed.
When done, the meat fell off the bones, which I kept for my pup. Cube the larger pieces of meat and return to the pot. I skimmed about a half cup of grease off the top. Then I decided to thicken the mixture and added 2 Tbsp. cornstarch dissolved in a little water to the short ribs, heating on the stovetop until the mixture thickened to the consistency of gravy. The short ribs were rich and tasty served over garlic smashed potatoes.

Oh, remove the bay leaves before serving. I usually forget to mention that because I’ve always told my family that if you get a bay leaf on your plate, it’s good luck. However, it’s better luck if you don’t eat it. While bay leaves help season the dish, eating the leaf can be bitter.

I also made a simple side salad of cucumbers, melon and creamy herbed dressing.

Creamy Melon and Cucumber Salad
1 cantaloupe, cut into chunks
2 cucumbers, peeled and cut into chunks
1/3 c. yogurt
1/3 c. mayonnaise
1 tsp. honey
1 tsp. each chopped fresh dill, parsley and thyme
a pinch of salt and pepper

Mix yogurt, mayonnaise, honey and seasonings together. Pour over cantaloupe and cucumbers. Refrigerate for at least 30 minutes before serving.

Last week and weekend were busy and chaotic. When I found time to cook, I made taquitos. The recipe makes about 30. They refrigerate and reheat well, so are great for this time of year when I struggle to find time to cook.

Taquitos
1-1/2 lb. ground turkey
1 tsp. salt
1/2 tsp. black pepper
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp. dried cumin
1 can black beans, rinsed and drained
1 bag (about 8 cups) fresh spinach, cleaned and torn
8 oz. cream cheese softened
30 corn tortillas
olive oil for brushing

Season the turkey with salt and pepper and brown in a large skillet. Add onion and cook until translucent. Then add garlic and cumin, stirring for about 30 seconds. Toss in the beans and spinach, continuing to cook on medium-low until the spinach wilts. Add the cream cheese and stir until it melts into the mixture and creates a thick sauce. Remove from heat.

Heat another skillet to medium-high. Brush olive oil on each side of a corn tortilla and cook for about a minute on each side, long enough to turn lightly brown and crispy. Add a heaping tablespoon of the turkey-bean-spinach mixture and roll the tortilla. Lay the taquitos seam side down in a 9-13″ baking pan.

I work continuously brushing olive oil on a corn tortilla while one browns. Then remove the browned tortilla and start browning the next while filling, rolling and tucking into the baking pan. Flip the tortilla in the pan and brush olive oil on the next. Keep going until all 30 are filled or the mixture is gone. I filled 2 baking pans and baked in a 350-degree oven for 20 minutes.
Let cool before serving. Those are great dipped in queso sauce, sour cream or guacamole. Serve with a side salad and it’s a meal.

Refrigerate leftovers and reheat for about 30 seconds in the microwave for a quick breakfast or snack as you head out the door for another busy day.

I’m still picking blueberries. I also bought strawberries and blackberries at the grocery store. I love to mix them up and enjoy with yogurt. It’s almost as good as ice cream. Any fruit is a dessert when dipped in a lightly sweet lemony yogurt sauce.

Yogurt Sauce
2 c. plain yogurt
1 lemon, juiced and zested
2 Tbsp. honey
Whisk all ingredients together and serve chilled.