Ingredients: 1 C Rancho Gordo Spelt Berries, cooked until tender 2-3 radishes, thinly sliced Fresh herbs, chopped (parsley, chives and dill all work well) 1 small cucumber or three small lemon cucumbers, thinly sliced 1/4 cup good-quality feta cheese, crumbled 1 Tablespoon hemp seeds 1/2 Tablespoon black sesame seeds 1/4 cup walnuts, lightly toasted and…
There’s nothing quite like summertime in the Napa Valley — filled with great wines, good friends, and barbeques of course! We recently had some of our favorite locals over for a shindig, where the fan favorite was Pulled Pork Sandwiches. Pulled Pork Sandwiches Start with a 4-8 lb pork shoulder roast. Bring the meat to…
We recently picked the last of the hot peppers from the Herb Lamb garden, then hung them out to dry for a few weeks. These gems were destined to make the perfect spicy dipping oil! Recipe: 2 cups good olive oil (we like Napa Valley Olive Oil Co.) 3 cloves crushed garlic 2 tsp. red…
If spring in Wine Country isn’t the best time of the year, I don’t know what is!!! The new buds and leaves on the vines are bursting with energy, maturing from soft pink to bright, neon green – flush with energy. The tiny bunches elongate and each berry bursts with energy in the sun, finally…
Anyone who has ever had chickens knows the joys, and trials, of raising a flock of hens for eggs. People ask “Do you name them all?” No – they are not pets; they are chickens. “Are they free-range? Do you let them out in the vineyard?” No – if we did, they would all become…
We are always grateful for the tasty crop of grapes we raise, but this year, especially, we include the abundance of many “fruits of our labor” from our garden and orchard – a spectacular Padron pepper crop and when cooked quickly on a hot skillet and sprinkled with Baja sea salt only one in 10…
On either side of our work day, the earlier sunrise and warmer evening temperatures have allowed us to work into a fairly regular summer schedule – walking with the dogs to the chicken pen at the end of the driveway each morning with a bowl of table scraps for the young hens, turning on separate…
Lamb’s Basil/Tarragon* Pesto ½ cup pine nuts 1 whole garlic head, cleaned into cloves (about 9-11) 3 cups fresh basil leaves 3 cups fresh tarragon leaves ½ tsp. kosher salt ½ tsp. cracked pepper 1 ½ cups good quality olive oil 1 cup freshly grated Parmesan or Pecorino cheese In a Cuisinart/food processor with a…
Kori’s Salsa Verde Chicken Salad With capers, cannellini beans, Parmigiano Reggiano and arugula – serve with Two Old Dogs Sauvignon Blanc Salsa Verde: 1 Handful of Parsley – stemmed 1 T capers 1 clove garlic 1 lemon – zest and juice 1 tsp red chili pepper flakes Olive Oil Put all of the ingredients in…
The holidays from Thanksgiving to New Years are usually times when we share celebrations with big meals, and lots of friends and family, paired with great bottles of wine from our cellar. But in our household, it’s time to collect the eggs, buy the gallons of cream and get the 3-4 bottles of assorted booze…