Farm Inspired

There was so much happening around us this week 

including a nice mention in the New York Times, some fun at the farm 

 with Jerry James Stone and Dayna Reggero filming video 

for Jerry's many blogs including

The Discovery Channel and KQED.

Click to like Jerry James Stone facebook page 

and follow his progress of the filming of his month long 

"Sustainable Food Tour in a Chevy Volt."

We were DAY 15!

Sondra & John at the farm picking carrots & beets for "The Harlot" cocktail

making sure the carrots are just sweet enough!

back at the girl & the fig with Kim at the bar

Kim (center) shows Jerry James Stone and Sondra how she creates our farm-inspired cocktail 

"The Harlot" - beautiful AND Healthy

the girl & the fig's  "Harlot" cocktail recipe 

if you want to give it a try:

The Harlot

Makes 2 cocktails

3 ounces tequila

1 ounce Canton Ginger Liqueur

1 ounce orange juice

1 ounce lemonade

½ ounce carrot/beet puree (see below)

Splash of soda

In a pint glass full of ice, add all ingredients.

Shake well to mix ingredients.

Strain into a glass filled with ice.

Carrot-Beet Puree

Makes 16 ounces:

1 carrot

2 red beets

¼ cup sugar

Blanch carrot and beets in a pot filled with water and sugar.  

Let cool and puree with a splash of the blanching liquid. Keep refrigerated.

Back at the farm:

Matt, Ray, Jerry James Stone & John talking about sustainability and biodynamics

We know that we do at our farm on Imagery Estate Vineyards 

is just one aspect of the biodiversity
that the Benizger family has created on this land. 

The farm contributes to the overall goal since they need to plant
more than grapes to maintain the biodynamic balance.  

The Benzigers continue to be leaders in this area and

we are always learning from them.
Always an educational read from the Benziger Biodynamic Chronicles.

Checking out the upcoming work that will be happening at Annadel Estate Winery

What will be growing here? 

Sondra and Harold McGee at Annadel Estate Winery's Farm

Have you read Harold's inspiring book, On Food and Cooking? 

 It has been called "a kitchen classic. Hailed by Time magazine 

as 'a minor masterpiece' when it first appeared in 1984, 

On Food and Cooking is the bible to which food lovers and professional chefs 

worldwide turn for an understanding of where our foods come from, 

what exactly they're made of, and how cooking transforms 

them into something new and delicious."

No matter what we are doing at the farm, 

we always have an eye towards what will happen in the kitchen. 

We'd love to hear your ideas for a dish you have created 

from something you've grown in your garden,

or how you transformed the bounty you brought home 

from the Farmer's Market to share with family and friends at your table.

That's the reason we all do this, right?