Another harvest is wrapping up as I type this blog. What a great team effort by everyone at the winery. We try to help where we can in the kitchen by feeding the crush crew dinner during harvest. With the long work hours, we try to keep them happy and well-nourished by providing down-home comfort food. We will soon be harvesting the rest of our summer/fall produce in the garden. Some of it will be used in a Halloween-themed dinner we are hosting today. The rest we will freeze for future sauce-making, dehydrating and canning. Soon we will be pressing and curing our estate olives as well.
With the weather changing more and more towards winter, and the time change right around the corner, I have dusted off my crock pot. So many dishes to make I don’t know where to start: coq au vin, beef bourguignonne, cassoulet and pork osso buco are all high on my list. So much cooking and so little time. Oh wait, I still don’t know what I’m making for Thanksgiving! Sorry to cut this blog a little short but need to get to work. Happy holidays to everyone.
