I am delighted to have the Blanc du Bois grape harvest behind me. Everything went smoothly and I was pleased to have the help of my new de-stemmer/crusher and fruit press. The grape juice was flowing and tasting very sweet. With one more harvest to go, I’m feeling relief and looking forward to the fall season – and a fall garden.

I’m still harvesting squash and a few green beans. I could make a dinner with just that, but my husband and son both would wonder where was the meat. So, I thawed some tilapia and added baked fish to the meal.

Baked Tilapia
4 fish filets
1 Tbsp. lime juice
1 Tbsp. mayonnaise
1/8 tsp. onion powder
1/8 tsp. black pepper
1/2 c. panko bread crumbs
1-1/2 Tbsp. melted butter
Combine lime juice, mayonnaise, onion powder and black pepper. Place fish filets on a baking pan and spread the mixture over the filets. Sprinkle bread crumbs on top of the fish. Bake in a 375-degree oven for 20 minutes or until the fish is done. Garnish with chopped parsley.

Seasoned Green Beans
4 handsful fresh green beans, cleaned
3 Tbsp. olive oil
3 cloves garlic
1 onion, chopped
1 Tbsp. anchovy paste
Heat olive oil in a skillet over medium-low heat. Cook garlic until it turns a light golden color. Then discard the garlic, only using it to flavor the oil. Sauté onions until tender and then stir in the anchovy paste. Add green beans and toss until coated.
Cook until they are crisp-tender. Remove from pan and keep warm, reserving the oil and onions for the baked squash.

Stuffed Baked Squash
4 crook neck squashes, halved
1/2 cup kalamata olives
1 Tbsp. capers
3/4 c. bread crumbs
1/2 c. Parmesan cheese
Salt and pepper, to taste.
Cook squash halves in the reserved oil and onions for about 5 minutes on each side. Remove to a baking dish. Using a spoon, scoop out most of the squash flesh and seeds. Chop that up and add to the skillet. Remove the skillet from heat and add olives, capers, bread crumbs and Parmesan cheese. Taste and add salt and pepper if needed.

Spoon the mixture evenly into the squash halves. Bake in a 400-degree oven for 15 minutes or until golden brown.