Fresh picked pairings: Pickled radishes for a picnic

The past few weeks I have been picking up radishes at South Fork Farm. I never liked radishes much until I had them fresh from the garden. The store bought ones don't have much flavor.  My husband loves radishes too. When they are fresh from the ground, I just eat them, but pickling combines flavors that are perfect for a picnic with wine.

Quick Pickled Radishes

Ingredients:

1 cup finely sliced radishes 
1/2 cup white vinegar
1/2 cup sugar
2 t sea salt

1 bay leaf
1 T pink peppercorns

Instructions:

Dissolve the sugar in the vinegar in a resealable container. I like Weck jars. You can find them online or at William-Sonoma.

Add the salt and stir.

Add the radishes.

Tear bay leaf into the jar and add pink peppercorns.

Seal the jar and shake to mix thoroughly. 

Place in the refrigerator for 4-8 hours.

They will last for 1 week in your refrigerator.

Pairing notes: I enjoy these as a fun addition to the picnic table. The spicy radish, bay leaf, and pink peppercorn work together to add depth that is complemented by Rosé. 

 

Fresh Picked Pairings

Nothing quite like farm fresh from my local organic farm stand, South Fork Farm, owned by Jacki Meyer and Ryan Dorsey. Their farm is on land that has been cultivated by inspired farmers through history for it's unique location above the American River Canyon.

I'm working with Ryan and Jacki to produce recipes and wine pairings using the weeks freshest ingredients. It's fun to get an up close view of what's in season.  If you don't live in California, you could have a few weeks of variation from our weekly picks.

Fresh Picked Pairings

Radishes
   Jacki was harvesting radishes this morning before the heat was too intense. I chatted with her a bit about how they prepare their veggies. She says that they "just eat them." Sounds delicious to me! These are great pickled too, but we ate them with fresh hummus before I could get to the pickling.






Spring Onions

I love to throw these on the grill to sweeten the flavor. They can quickly become a centerpiece when paired with lamb and potatoes. Jacki and Ryan also recommend grilling veggies and enjoying their delicious flavors. Once the onions meet the grill, they become wine friendly.


Sugar Snap Peas

These make the best snack! However, I added them fresh to whole wheat pasta with mint for a family friendly meal.

Simple lemony cheese pasta with sugar snaps

For the sauce:

Heat a large skillet with high sides over medium-high heat, add the butter, cream, milk, and mascarpone and feta cheeses. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the lemon juice, lemon zest, crushed red pepper and a good pinch of pepper, whisking until the cheese has fully melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and sugar snap peas to the sauce and toss well. Cook another 1-2 minutes to warm through. Add the mint and toss. Serve immediately with fresh feta or parmesan. Delicious paired with creamy aromatic Viognier-Roussanne blend or crisp Sauvignon Blanc.

Produce

3 cups	South Fork Farm Sugar Snap Peas
1/4 cup	South Fork Farm mint
1 tsp	Lemon, zest

1/4 cup

Lemon juice, fresh

Pasta

1 lb	Whole wheat pasta

Spices

1 pinch	Red pepper
1	Salt and fresh black pepper

Oil

1 tbsp

Olive oil

Dairy

2 tbsp	Butter, unsalted
8 oz	Feta cheese
1 cup	Heavy cream
8 oz	Mascarpone cheese
2 cups	Milk

Grenache + Strawberries + Chives = Yum

Inspired by Grenache, an approachable grape that grows abundantly in my sun-kissed stomping grounds. A delicious wine for all seasons, it's versatility takes on spring with ripe strawberries and fresh chives from the garden.  Sweet, earthy, yet juicy strawberries, and spicy chives. Yum! The flavors mimic those in the wine. I like to add these together in salad,  top of crostini or with melted fontina cheese and fresh baked bread for an unexpected panini.  Fresh cracked pepper, toasted almonds, maybe even some chocolate...well, you get the idea. With a bottle of Grenache in one hand, farmstand stawberries, and chives from your herb garden, you are ready for a happy weekend! Tell me what you tried this weekend, I like to hear from you.

Cheers!

5 de Mayo: herb and wine pairings

Feliz Cinco de Mayo

Painted walls in Bernal

I love to celebrate the food and drink of Mexico. Winemakers love any excuse to drink beer and a margarita. It's true that it takes a lot of beer to make great wine (that was actually a fill in test question for my degree at UC Davis- can you believe it?). When I blend flavors for Cinco de Mayo, I choose culinary herbs cilantro and oregano. Just add a dash of cumin, chili powder, garlic, and lime. Ole!

While I love a cold beer, I love pairing wine with unexpected flavors of Mexican food, especially after my recent trip to Mexican wine country.

I top all Mexican food with cilantro. The flavor is so fresh and delicious. I like to pair cilantro with Grenache. The flavors interact really well and Grenache is a delicious pairing with carnitas and fish tacos.

Oregano adds depth to simple earthy flavors in black beans, rice, and enchilada sauce. Fresh or dried oregano is delicious on roasted corn too for a South of the Border taste. I like Oregano with juicy and ripe wines. I usually pick a Zinfandel to pair. It's a playful wine perfect for a celebration. It also makes a great sangria base.

Enjoy your cinco de Mayo festivities!

Creatively speaking

A natural lover of living subjects and apprentice of many trades- my occupation is winemaker and my inspiration comes from an array of disciplines. I am currently working on some label art which has led me to explore textures and textiles, food and photography, and illustrations. Here at my workshop, I have multiple mediums available to create and experiment...and I might have a glass of wine too.

The rain is abundant today and I love to sit next to the window with the drips dripping to an irregular, but constant beat. Perfect rhythm for humming along on a project.

My herb gardens are getting some spring rains and many of my seeds have emerged.

Fueling the creative fire, it's time to get cozy. Tonight I'm cooking something fresh with the seasons ingredients. I'm experimenting with the flavors of thyme growing in my edible flower pots. I need a delicious structured and dry Zinfandel to match the flavors of the herbs. My family is going to LOVE this meal after a busy week back at school, work, and play.

Thyme has aromas of lemon, licorice, and flowers. Sounds delicious with a wine full of berries, licorice, pepper and violets.

Friday night dinner

fresh lemony asparagus with sea salt 

potato stacks with thyme

turkey and grain burgers with herbs

saffron yogurt dip

spring greens and tellicherry pepper dressing 

Zinfandel

My grandparents descended from Yugoslavia, where Zinfandel was grown most prolifically in the Mediterranean.  Here in the Sierra Foothills, Zinfandel is one of the regions most historic and acclaimed grapes. A sun loving berry that develops beautiful complex flavors during the growing season and delicious with herbs like Thyme and Oregano.

Easter Menu

Of course, I start with my favorite springtime wines to set the stage for our Easter holiday meal. I like to base the menu around what's in season and delicious springtime wines. Let's see... there's sparkling wine for sipping during the egg hunt, Rose for transition from lawn bowling into the main course, and Mourvedre-Grenache blends for the leg of lamb. My favorite! Springtime is so fresh and full of delicious flavors. I love using the fresh herbs of the season to bring out the most in the wines.

Easter at The Winemaker's Table

Fruit kabobs

Deviled eggs with smoked paprika

Prosciutto wrapped lemon asparagus

Roasted red potatoes with crushed pink peppercorns

Arugula salad with a farewell to citrus blood orange, avocado, and sunflower seeds

Boneless leg of lamb stuffed with herb paste served with mint pesto

Carrot cupcakes

Kid deco sugar cookies

and a touch of chocolate for the Easter Bunny!

Mint Pesto Recipe

Inspired by my love for mint with GSM (Grenache, Syrah, Mourvedre) and the desperate need to replace the kiwi tradition of mint jelly with something more savory, I set out to create this pesto that I had in a local restaurant. While mint never ceases to be plentiful, it's also a fresh take on summer's endless basil pesto.

Use a processor or muddle this mix yourself using a mortar and pestle. You can create a chunky pesto that's perfect on the lamb.

1 clove garlic, minced

3 C loose mint leaves

1/2 C pine nuts

1/2 C parmesan cheese

EVOO to desired consistency

1 T Dijon mustard

Sea salt to taste

pinch of fresh cracked pepper

Muddle the pine nuts, mint leaves, and garlic. Then add remaining ingredients. Make fresh or refrigerate for 2 hours or all day and serve a dollop on top of the lamb.

Having Ham? I love a full bodied white like Roussanne or Viognier. The saltiness of the ham is also delicious with Mourvedre. I guess I just love Rhone wines with holiday meals. They really unfold over a long meal and are so rewarding after a long day of preparations.

Upcycling eggshells

Upcycling eggshells for seedlings

With just under 5 weeks to Mother's Day (my garden green light indicator) I am starting herbs from seed. We have lots of eggs from our chickens and I saw this cute idea for planting seedlings on pinterest. Save your egg shells and poke a tiny hole in the bottom for drainage. Use a teaspoon to fill the eggshells with soil and plant the seeds. These can grow in your window until the threat of frost has passed. My husband often does the planting in the garden as a preface to strategically installing the irrigation system. I love him for it! He likes these tiny eggshell seedlings because you just drop in the garden. The delicate seedlings can be difficult to transplant to the garden while wearing big garden gloves. Instead, the eggshells will compost in your garden and make planting easy!

Keep an empty egg carton in your kitchen with your seeds and a ceramic container of soil. As you use your eggs, you can continue more seeds to keep your herb garden abundant all spring. I like to use a spray bottle to keep the seedlings moist and induce germination.

I have lots of cilantro, basil, and chives that are beginning to sprout. I had to plant some nasturtiums too! They are so beautiful and aromatic in salads.

Once my seeds are planted, I'm going to grab a glass of cold Grenache Blanc. Feels like Spring!