Yum! Stuffed grape leaves! But they're only good before the leaves get tough from sun exposure or before they get " too old", like in July or later. To find the best grape leaves, look under the plants and preferably in the shadows or areas where the sun doesn't reach much. The easiest grape leaves for wrapping are the ones with the longer stems, but that can pose a problem as the longer stemmed ones are often the not so tender ones. To make the stuffed grape leaves, I picked a number of tender leaves, rinsed them well in water and then soaked them for 30 minutes (to further soften them) while I was whipping up the "stuffing". The "stuffing" is quite simple: 1 small onion finely diced 1 medium-large tomato, diced (removing skin is optional) 5-6 garlic cloves, minced 2-3 cup brown rice (takes longer to cook but has richer flavor - the brown rice cooks faster if allowed to marinate in the other flavors for 30 min or so)