Now that my vineyard is pruned, I’m enjoying the growth spurt produced by each spur on the lateral cordon. I often think about the old wives’ tale that states “A thunderstorm in February means a frost on the same date in April.” That had me concerned because on February 19 of this year, marked for reference on my calendar, Rains County had a very strong storm with lots of thunder. I certainly don’t want to upset any “old wives,” but I am relieved to see that today, April 19, there will not be a killing frost. I’m hopeful this will be a good year for grapes.

I continued planting seedlings in my garden. I have now added pepper, tomatillo, eggplant and melon plants. I’m waiting to sow the finer seeds like carrots and radishes because I fear the rains this week will simply wash them away.

Before the vineyard, I had always planted my garden by mid-April. It seems that now I am always running behind.

I made a tasty fish dinner on Friday with fresh green beans and potatoes. The flavorful green-bean side was the best part.

Buttery Cracker-crusted Fish Filets
1 lb. fish filets
1/4 c. lemon juice
1/4 c. butter, melted
1 c. crushed crackers
1 pinch each salt and pepper

Combine lemon juice and melted butter. Stir together cracker crumbs (I used townhouse crackers and oyster crackers), salt and pepper. Coat each filet in the lemony-butter mixture and dredge in seasoned cracker crumbs.

Place on a lightly-greased baking sheet and bake in a 400-degree oven for 20 minutes or until done.

Green beans and Caramelized Onions
2 bunches of green beans
1-1/2 large onions, julienned
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic, minced
3/4 c. chicken broth
1/2 tsp. fresh thyme leaves
2 dashes Worcestershire sauce
3 Tbsp. almonds, toasted

Cook the onions in olive oil on low heat, seasoning with salt and pepper. After about 20 minutes they will turn a lovely caramel-brown color. Add cleaned green beans and garlic.

Cook for about 5 minutes and then add chicken broth, thyme and Worcestershire sauce. Cover with a lid and turn the heat as low as it will go. Let the beans cook for about 15-20 minutes more. Garnish with toasted almonds.

Microwave Potato Slices
Slice 4-5 small red potatoes, 1/2 inch thick
1/2 tsp. garlic salt
1/4 tsp. pepper
1 Tbsp. butter
1/4 c. parsley, minced

Place potatoes in a microwave-safe bowl and toss with salt and pepper. Cook covered on high in the microwave for 4 minutes. Remove, stir and place pieces of butter on top. Cover and microwave for 4-5 minutes more or until done. Garnish with parsley.