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

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?

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