This week, County Extension Agent Gowin writes about fungal diseases in plants. I have been fighting them in the vineyard, as well as on my roses and Indian Hawthorns. It seems I can’t get a break with the weather, and rain is in the forecast again.

However, I learned in a vineyard pest managment class that certain fungicides help heal disease injuries while others protect against fungal disease. In some cases, the two can be combined and sprayed together, healing the past and protecting for the future. As always, it is important to read and follow label instructions.

I have lots of grape clusters forming on the shoots that will soon bloom. Protecting them from fungal diseases at this point is critical. Once they flower, grapes are wind/gravity-pollinated and a successful harvest depends on healthy clusters, warm weather and less rain. Also at this time, the buds for next year’s crop will form. So conditions now impact next year too.

Obviously, I spend most of my time outdoors and I love to grill. Last week I marinated cubed flat-iron steaks, fruits and vegetables. Once skewered, I grilled them and served over rice.

Grilling Marinade
1/2 c. olive oil
1 lemon, juiced
2 Tbsp. Worchestershire sauce
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
2 cloves garlic, minced
1 Tbsp. fresh rosemary, chopped
2 tsp. salt
1 tsp. freshly ground black pepper

Whisk all ingredients together.

I prepared a fresh pineapple and cut it into chunks. I made several skewers of pineapple chunks and cherry tomatoes.

Then I cut other vegetables into 1″ cubes. I marinated the cubed flat-iron steaks and vegetables in separate bags for about an hour in the refrigerator.

Once the marinade had its chance to impart great flavors, I started up the grill. While it heated up, I skewered the meat on separate skewers from the vegetables so the meat could cook longer. I used red, yellow and green peppers, a large red onion and a dozen button mushrooms cut into halves.

While the skewers grilled, I started a pot of rice. I also brought the marinade and onion pieces too small to skewer to a boil on the stove top, making a sauce to serve over the rice. It’s just important to make sure the raw meat juices are cooked.

Friends of ours came into town and stayed for dinner. That dinner is great for serving many and everyone can find something they like.

Another dinner that is easy and feeds many is soup and sandwiches. I made a simple version of French Onion Soup and grilled Swiss cheese sandwiches.

French Onion Soup
1/2 c. butter
4 onions, julliene sliced
2 cloves garlic, minced
1 bay leaves
1 tsp. dried thyme
3 Tbsp. Worchestershire sauce
3-4 Tbsp. flour
2 quarts beef broth
Salt and pepper, to taste

Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves and thyme. Cook for 25 minutes or until the onions are soft and caramelized. Add the Worchestershier sauce and cook about 5 minutes more.

Discard the bay leaves. Stir in the flour, making a paste. Cook on low for about 10 minutes, cooking out the raw flour taste. Don’t let it burn.
Add the beef broth and stir while bringing the soup back to a simmer at medium heat. Taste and adjust seasonings. If the butter and broth were salted, you may not need to add more.