tag:blogger.com,1999:blog-70975479702402909942024-03-13T11:45:38.321-04:00Wine and Dine from the Ground UpHBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-7097547970240290994.post-47073716020359582432010-05-27T21:44:00.003-04:002010-05-27T21:56:34.956-04:00Goodbye Hand MilkingHello modern technology. Goodbye hand milking. We have been hand milking our goats since they freshened in February and March. Last fall, I found a Hoegger portable milker on craigslist, but the lady I bought it from no longer had the belly pail that went with it. So, I had to wait until I could afford the belly pail and accessories. The expenditure was pretty low on the priority list. Slowly but surely it moved up the priority list. The pail and its accoutrements were delivered by UPS today and we got it set up before our evening milking. Everything worked great. Each of the does tolerated it with little suspicion.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFMulHKaKnQaDR8bhrMXUgHoYSLVJT-RXcScLvOntekWiVr1NfjZIkasM2aGM5zs7ymUFQ_CgwBi0SN28Gd13Vj7DSE_sOd6tCmeUbqW7it8F4_V5HJXYMs42KYfyVEnTsuO4OqbUvHox/s1600/PICT0707.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFMulHKaKnQaDR8bhrMXUgHoYSLVJT-RXcScLvOntekWiVr1NfjZIkasM2aGM5zs7ymUFQ_CgwBi0SN28Gd13Vj7DSE_sOd6tCmeUbqW7it8F4_V5HJXYMs42KYfyVEnTsuO4OqbUvHox/s320/PICT0707.JPG" alt="" id="BLOGGER_PHOTO_ID_5476133529736729266" border="0" /></a><span style="font-size:85%;">Memphis tolerated the new milker very well<br /></span></div>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-75706534549757638612010-05-26T22:09:00.007-04:002010-05-26T22:49:33.852-04:00Valencay Update<div align="center"><br /></div><div align="center"><br /></div><div align="center"><br /></div><div align="center"><br /></div><div align="center"><br /></div><div align="center"><br /></div><div align="center"><br /></div><div align="left">We cut into my first Valencay last Saturday at the Lynchburg Community Market and shared it with the bread people over at Lorraine Bakery. It was very mild and creamy. The flavor was very subtle and slighty earthy. Maybe a hint of mushroom. My palate is not that distinguished yet. It was about two weeks old. I'm going to cut into another one of the same batch this week and see how it is developing. I'm stoked!</div><div align="center"><br /></div><div align="center"><br /></div><div align="center"><br /></div><div align="center"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 319px; DISPLAY: block; HEIGHT: 276px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475768731097837058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JyglW6ucFiB1eHK56eTPg3-SqtMlQoHwc4XqYF8f4eWPdWdc5-OUNsb-0sauZROCZGopDxzRgiqQijJKJJtOyi9E-BV_5a5Tfcj-gnGnAvUr9q2rQt2ye7WiM4tEfm2qRbHwg2qsnOvD/s320/PICT0683.JPG" /><br /><br /><p align="center"><span style="font-size:85%;">Above is what the Valencay looked like at two weeks old</span></p><br /><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 323px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475770054388631426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgceYnGjasNHvSeP9MNPLlwz4MmyB5NT7D_Wy6Y3vkR2EawIsotxlwFQL4gL-99qBCrfdGS6lU9G5KYidT3dWm0cFuwjn6_pHsy14kKiG3wAn_UGwTChCI8zUKsEwCrrfA6sjIDqcyYSdyB/s320/PICT0700.JPG" /></p><div align="center"><span style="font-size:85%;">Here it is at about 3 weeks. We'll cut another one this weekend. The rind is very bloomy!</span></div><br /><br /><p></p><p>I'm still making chevre at least twice a week. We are staying busy! Goat barn, hay making, and garden updates coming soon!<br /></p><br /><br /><br /><br /><br />I made another batch last week.<br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475772174141172770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-90kokzvM1X3YGg9704GT0A8nBi4u34Of4LVeyCWjcX_GCaxdZFGClFewW-Ah202MsD6YUh0anHd-SufU7TXriUX1nwEW8c_tjDSasA6dN1F85YC_dddR58VGzI4E3iHtebLASVin98ez/s320/PICT0663.JPG" /> <p align="center"><span style="font-size:85%;">Here is a cheese getting ready to be dusted with ash<br /></span><br /></p><br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475774200675684050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPZyGKuKmfyAfIO9K0CcXg3x27-sqVCDVTsQAzFK4j1QARZ_x__T3iMdGyDMm3h2jWVGG9uL2Dmhp5poq6eyOt_dluE3SiTpxt6rrNkCucpidqOSBJheKtVN-hSUVd6WhB68opyjrV-X0/s320/PICT0706.JPG" /></p><p align="center"><span style="font-size:85%;">Here is the same batch at 7 days old<br /></span></p><span style="font-size:85%;"><p align="left">We're still making chevre at least twice a week too. Definitely keeping busy! I'll have gardening, hay making, vineyard, and goat barn updates coming soon.<br /></p></span>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-9339008623483958322010-05-17T06:09:00.007-04:002010-05-17T07:16:52.507-04:00ValencayI've been venturing into the world of aged goat cheeses. More specifically, I'm trying to make good mold ripened aged goat cheeses. When it comes to goat cheese, mold makes it better! Last Wednesday, I started a batch of Valencay. I began the process with making a curd very similar to what I would make for Chevre. The only difference was that I added Penicillium Candidum and Geotrichum Candidum cultures when I added my starter culture. Thursday, I cut the curd and spooned the curds into my Valencay molds, which I had ordered from New England Cheesemaking Supply. I had more curds than molds, so I attempted to emulate a Humbolt Fog type cheese. I used a camembert mold, spooned in half the curds, added a layer of ash, and then the rest of the curds (after the first half of curds had settled).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqhv9lCgVeOyQs81yXZeAJuhZAbkJzlgojPaBV-VL50-UVBU4_JIuKZxKxBTJxvWEc1XFC2xsaQUoV364y1JXFU4wkYwJRhh8BjRfHZZYzK3oWVQ5FSR7RpC_yaE7imGzsffkScbWPR7d/s1600/PICT0555.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqhv9lCgVeOyQs81yXZeAJuhZAbkJzlgojPaBV-VL50-UVBU4_JIuKZxKxBTJxvWEc1XFC2xsaQUoV364y1JXFU4wkYwJRhh8BjRfHZZYzK3oWVQ5FSR7RpC_yaE7imGzsffkScbWPR7d/s320/PICT0555.JPG" alt="" id="BLOGGER_PHOTO_ID_5472195002035727122" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNU5QJ5s-xKf6JDRABRvgU5WagzZoT8Y7Ez2OgzG3oKmkE8i__uzEfD9fpRDxxNS8jc7zx2lH2kbPpGmZuPUsYNdOm1mFhIB56CV1Gh6DwhxW1L0C-Fdl2aXqXG57DYU8qn0QwZ0gOwtlf/s1600/PICT0557.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNU5QJ5s-xKf6JDRABRvgU5WagzZoT8Y7Ez2OgzG3oKmkE8i__uzEfD9fpRDxxNS8jc7zx2lH2kbPpGmZuPUsYNdOm1mFhIB56CV1Gh6DwhxW1L0C-Fdl2aXqXG57DYU8qn0QwZ0gOwtlf/s320/PICT0557.JPG" alt="" id="BLOGGER_PHOTO_ID_5472195345796305906" border="0" /></a><br /><br />Friday evening, I unmolded the cheeses and gave them a dusting of salt and then a good coat of ash. They are aging in my new "cheese cave." I was able to pick up a working refrigerator on the cheap a the local fire department fundraiser auction. I ordered an override thermostat from an online homebrew supply. Using the new override thermostat, the temperature in the fridge is staying around 55 degrees. Unfortunately, the relative humidity in the fridge is hanging around 40%. To provide a more humid environment, I'm aging the cheeses on a rack in a plastic box.<br /><br />When I checked the cheese Sunday night, there is definitely mold growing through the ash. We'll try these in about two weeks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg355ywJjqxGAx8PYJr9zzU1ZaXU1hPlH8a004BLhK3fNiciAtHZsQInlRuJdTxo2JLx4UGZgi4i2ydfnFLQWnm3vZ-xRTEzkl2_ysuQTzN6YjNPTIBZU77Zmoc6aLPKYAh9aOP7mgPby9Q/s1600/PICT0567.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg355ywJjqxGAx8PYJr9zzU1ZaXU1hPlH8a004BLhK3fNiciAtHZsQInlRuJdTxo2JLx4UGZgi4i2ydfnFLQWnm3vZ-xRTEzkl2_ysuQTzN6YjNPTIBZU77Zmoc6aLPKYAh9aOP7mgPby9Q/s320/PICT0567.JPG" alt="" id="BLOGGER_PHOTO_ID_5472195674424303730" border="0" /></a>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-67525313597515069022010-03-22T15:00:00.000-04:002010-03-22T15:00:00.767-04:00goat barn in the making<div style="text-align: center;"><div style="text-align: left;">One of the reasons I've been so slow at posting here is that I've been working on our new goat barn in all of my spare time. It's a work in progress. Right now it is a shed row style with two stories. The second story if for hay storage. I plan to add another side on when the budget permits.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8AhV0Xj-rhYi6uo-5z376LlNzzjCaslnvK4sCF8ypaWGN-l_pDabV109VgDsX0hl1GPSYjT1N8aWhXCRhv2dsnSdV3Lx_zrmLhUCLWsFP3WaMnO54sJyaODs5ScwlCLTbnOmrlk0AA0m/s1600-h/PICT0080.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8AhV0Xj-rhYi6uo-5z376LlNzzjCaslnvK4sCF8ypaWGN-l_pDabV109VgDsX0hl1GPSYjT1N8aWhXCRhv2dsnSdV3Lx_zrmLhUCLWsFP3WaMnO54sJyaODs5ScwlCLTbnOmrlk0AA0m/s320/PICT0080.JPG" alt="" id="BLOGGER_PHOTO_ID_5451406288160593538" border="0" /></a><br />Trusty Rusty (the old red trailer) makes good scaffolding.<br /><br /><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieRM-65PIkjvhapHaalCzjzaThCc0ezlEdxf6WQC0XPDxoZQSOKe87VeA0bmUX5-KdckGAfPu3jLA53rE1Jh-NDpZzAIoPw8ov8jrPeEn-kVcgRX1DS4zfnno29t5OC3B2zovTraBc59A/s1600-h/PICT0201.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieRM-65PIkjvhapHaalCzjzaThCc0ezlEdxf6WQC0XPDxoZQSOKe87VeA0bmUX5-KdckGAfPu3jLA53rE1Jh-NDpZzAIoPw8ov8jrPeEn-kVcgRX1DS4zfnno29t5OC3B2zovTraBc59A/s320/PICT0201.JPG" alt="" id="BLOGGER_PHOTO_ID_5451407273518573426" border="0" /></a><br />We got the roof on over the weekend<br /><br /><div style="text-align: left;">Lots to do still!<br /></div><br /><br /></div>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-55222348966484050552010-03-22T06:28:00.003-04:002010-03-22T06:35:30.040-04:00Feta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI_CmSf0leIB9f28gpbYDLMF6yPK4r6ZHz5rHS66eQwRWNHI7fl7KPAlOrxDbgkU58HfuCNNHMz30p45Y-z0MwKwDMIVoAeGBF7-ERIoktX_gr-jBhWsCgTXvDiu9wcSxtEQevm2zCxrA/s1600-h/PICT0141.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI_CmSf0leIB9f28gpbYDLMF6yPK4r6ZHz5rHS66eQwRWNHI7fl7KPAlOrxDbgkU58HfuCNNHMz30p45Y-z0MwKwDMIVoAeGBF7-ERIoktX_gr-jBhWsCgTXvDiu9wcSxtEQevm2zCxrA/s320/PICT0141.JPG" alt="" id="BLOGGER_PHOTO_ID_5451403847771083410" border="0" /></a><br />Here's my first attempt at a raw milk Feta. <br /><br />Science experiment maybe, feta yes!HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-2481387628865087842010-03-15T06:21:00.002-04:002010-03-15T06:33:11.592-04:00Spring Into High GearHoly crap, Spring is here! I've been so busy I forgot to blog. Most of my extra time has gone into building the new goat barn. I think Danielle has a post dedicated to that going up today, so as not to reinvent the wheel, hop over to her <a href="http://cornbreadandchickens.wordpress.com">blog</a> for more on the goat barn raising.<br /><br />We have two goats that are due to freshen in the next week and preparations are being made for the flurry of activity that will follow. <br /><br />Jacqsonne is milking away and we are making cheese about every three days. I've been making mostly chevre because I cannot keep up with the demand; however, I've been able to sneak in another batch of the non-camembert experiment and last night a batch of feta. I've never made feta before. I'm excited!<br /><br />I'm usually wrapping up my pruning in the vineyards about this time in March, but not this year. I usually get started on the pruning around mid-January. We had so much snow this year and is stayed around that I was not able to get into the vineyards until a couple weeks ago. I've just barely started. I'm way behind! I hope I finish before bud break.<br /><br />I've got to run and do something with the Feta. I'll get some pictures up soon.HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-75637866157769931322010-01-31T19:58:00.007-05:002010-01-31T20:41:45.598-05:00Thrown TogetherOver the last couple days, our area was blanketed with about a foot of snow. Yesterday, we spent most of the day inside as the white stuff continued to pile up. So, this morning, Dad and I set out to work on pushing snow. We finished pushing our driveways and the neighbors driveways around lunch time and decided it was time to get out of the house. So, Danielle and I along with my parents headed to town to run errands and pick up some groceries.<br /><br />While at Sam's Club, Danielle asked me if I've tried any of their different sausage offerings. We picked up a package of their Spinach and Asiago Cheese Chicken Sausage. When we got home I pondered how to turn the sausage into dinner. I browsed the world wide web for ideas, but nothing really jumped out and said cook me. I decided to improvise. I'll apologize now for the lack of step by step pics. I didn't think about making this a blog entry until the dish turned out so well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIZPW6LMy0wlZZej4RlpDsW0pmHNgG42GXchyJ7yjLCIEi1W9Q0YMyXbYUR1oQh7m0nNGERRZy9T3u4jbr6CbEyuh1o36iFUyaiPioxORuiB9ZS_q307MZp4HHAP8k7OgsTDZCNADPqG-/s1600-h/PICT0234.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIZPW6LMy0wlZZej4RlpDsW0pmHNgG42GXchyJ7yjLCIEi1W9Q0YMyXbYUR1oQh7m0nNGERRZy9T3u4jbr6CbEyuh1o36iFUyaiPioxORuiB9ZS_q307MZp4HHAP8k7OgsTDZCNADPqG-/s320/PICT0234.JPG" alt="" id="BLOGGER_PHOTO_ID_5433081386077527602" border="0" /></a><br />I started by cutting up a pound of the sausage. I got a saute pan (thanks Ginny and Joe) pretty hot and added a couple rounds of olive oil. I cooked the sausage until it was beginning to show just a little of browning. I then added maybe 4 loose cups of spinach. I didn't measure anything. I cooked that until the spinach had wilted. I transferred the sausage and spinach to a bowl and added about two tablespoons of butter to the pan. When the butter melted, I added three cloves of chopped garlic. I let the garlic caramelize but not too much. Never overcook garlic! Its not good. Trust me.<br /><br />To the garlic, I added about a half cup of roasted red peppers, roughly chopped. I use these all the time. They really add another dimension to a dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZKwKU1uK7komh9mb6V4m2hI233rlxwU2ZubiAZxu1zN9sYwazpT2i35qooYok8BXWqIQ6DpKhHRibd1B3hJVIdfjflDu483Byx3oysVxuqwVecxFzFFQbOWkDE3zZ30v1fWFtZkkgelz/s1600-h/PICT0237.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZKwKU1uK7komh9mb6V4m2hI233rlxwU2ZubiAZxu1zN9sYwazpT2i35qooYok8BXWqIQ6DpKhHRibd1B3hJVIdfjflDu483Byx3oysVxuqwVecxFzFFQbOWkDE3zZ30v1fWFtZkkgelz/s320/PICT0237.JPG" alt="" id="BLOGGER_PHOTO_ID_5433081869936044098" border="0" /></a><br />While the garlic and peppers were <span style="font-style: italic;">commingling</span> I thought I needed to add some acid to the sauce. I looked through my everyday wine selection and realized that the only white wine I had on hand was a Moscato. That would be too sweet for the sauce I was envisioning. Then I saw a bottle of Verjus from Chateau Z Vineyard. I had never had Verjus, but Cliff convinced me to buy it a few weeks back. What is Verjus you ask. It is the juice of unripened grapes. Usually verjus is pretty acidic but gentler than vinegar. <a href="http://www.bonappetit.com/tipstools/ingredients/2008/10/verjus">Bon appetit</a> has a more in depth definition of you're still wondering. I added a little less than 1/4 cup to the garlic, pepper, and butter concoction.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFq5wG-nChUCh3zlsjRz6A88hRymA7y3oY2Jo9tPlHo-IXKzxEu8ZI3gIz0D8Rc6ynWGmosQpzf1gHieJseLR0MDQ8djKxwp_JWJysaRLaI4qwGLtqyJ0bajx0xsnK6erwogHfY9UTTLW/s1600-h/PICT0230.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFq5wG-nChUCh3zlsjRz6A88hRymA7y3oY2Jo9tPlHo-IXKzxEu8ZI3gIz0D8Rc6ynWGmosQpzf1gHieJseLR0MDQ8djKxwp_JWJysaRLaI4qwGLtqyJ0bajx0xsnK6erwogHfY9UTTLW/s320/PICT0230.JPG" alt="" id="BLOGGER_PHOTO_ID_5433082403868574722" border="0" /></a><br />To this mix I added about a tablespoon of chopped Italian herbs. I had basil, marjoram, rosemary and thyme. Use whatever you have. After the liquid had reduced by half, I added about a cup of heavy cream and reduced some more. To the bubbling goodness, I added a 1/4 cup of freshly grated Parmesan and a generous helping of black pepper.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq37PazemZbYf21cRpqug_F1kB8bGQ1s5ODbi-QXY9-2W5EqoyNiHmtT9npIbHsUInkzZ7LsbeluLYle5ayWOBxl2XvfbwU9Yi4o9OmLoAWtdx2fZK-Hm7HRqBB8EBy2Cjuyv_qv8mNBhq/s1600-h/PICT0228.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq37PazemZbYf21cRpqug_F1kB8bGQ1s5ODbi-QXY9-2W5EqoyNiHmtT9npIbHsUInkzZ7LsbeluLYle5ayWOBxl2XvfbwU9Yi4o9OmLoAWtdx2fZK-Hm7HRqBB8EBy2Cjuyv_qv8mNBhq/s320/PICT0228.JPG" alt="" id="BLOGGER_PHOTO_ID_5433083012019263314" border="0" /></a><br />I added the sausage and spinach back to the saute pan and brought the sauce together. I don't know what to call it. I served it over Tagliatelle noodles. We'll just call it good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkTgYL29R6q3SqA1i_oZHAX6CKqeyilY8WG6n5_HatzKNZohxufZ9AbB-2ZOBC3gg7ypf7iyIm1C41PcLBXIC1s4Z1GkMvMaw42ecbZB4wtIUp60uXCD0rzZ3C_Sc7_ACht3bkvxSDXmx/s1600-h/PICT0236.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkTgYL29R6q3SqA1i_oZHAX6CKqeyilY8WG6n5_HatzKNZohxufZ9AbB-2ZOBC3gg7ypf7iyIm1C41PcLBXIC1s4Z1GkMvMaw42ecbZB4wtIUp60uXCD0rzZ3C_Sc7_ACht3bkvxSDXmx/s320/PICT0236.JPG" alt="" id="BLOGGER_PHOTO_ID_5433083528406207890" border="0" /></a>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-87012006551836431852010-01-13T20:40:00.005-05:002010-01-13T21:36:54.877-05:00Goat - Yes , Camembert - No!In my last post (I know its been way too long), I posted step by step the making of what I had planned to be a goat version of a Camembert style cheese. The cheese aged beautifully, and after about 50 days (just before Christmas), I pulled one of the rounds out of the "cheese cave" i.e. wine fridge and cut it to share with family.<br /><br />I was expecting the knife to slide through pretty easily. Then came the first deviation from the plan. I had to practically lay on the knife to cut the wheel in half. When the two halves fell apart came surprise number two. The cheese had pockets of green/gray mold throughout. I was disappointed. At this point, I quickly decided (while no one else was looking) that I put a lot of work into making this cheese and by golly, I was going to eat it. So I cut a small piece from a mold free area and it tasted GREAT! The flavor was very complex and reminded me a little of Manchego. Don't hold me to that as my cheese palate is only in its infancy. I knew that the mold wouldn't hurt me. Some molds transform cheese into absolutely delicious works of art. On the other hand, this particular cheese wasn't supposed to have mold. I'm guessing that in this particular round, the curd did not knit together consistently throughout, leaving pockets of air and creating an environment for contaminant mold growth. I didn't think to take a picture until the round was almost entirely eaten. However, the pic below shows some of the mold in a small piece. We all really enjoyed the flavor of the cheese, and my grandfather liked the stronger flavored moldy areas best.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8xXj5aUKqNiiseN2a6GCVkhsBHfG80xFrkuBrLuveO4XC4zZ_nv2RWwaur1bL-RemK0F_7vMclGY2JVgaMC6701540bUaQr2gfOGkFREsMmXu7VlDU3sND7d2c232Pa9nrZwEqkMjCsi/s1600-h/PICT0377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8xXj5aUKqNiiseN2a6GCVkhsBHfG80xFrkuBrLuveO4XC4zZ_nv2RWwaur1bL-RemK0F_7vMclGY2JVgaMC6701540bUaQr2gfOGkFREsMmXu7VlDU3sND7d2c232Pa9nrZwEqkMjCsi/s320/PICT0377.JPG" alt="" id="BLOGGER_PHOTO_ID_5426410521664934738" border="0" /></a><br />I left the second wheel in the "cheese cave" for another couple weeks. I told myself that I was giving it more time to age. Its more likely that I was scared of what might jump out of it when I cut into it. So last Saturday, we were heading out for our normal market trip to the Lynchburg Community Market and then on for a visit to Caromont Farm in Esmont, VA. The "bread people" over at Lorraine Bakery had been in Germany for two weeks over Christmas and we were really excited they were going to be back on for the Saturday market. So, I decided it was time to cut into the second Not Camembert wheel and share the love. Early Saturday morning, I pulled the wheel out of the cave and cut it in half. Again the cheese was very hard - think Parmesan, but there was no mold contamination. I was really relieved. I packaged up half of the wheel to share at the market and half to take to Caromont hoping that Gail Hobbs-Page would be able to help me identify a style that the cheese resembled. The cheese was very well received by Petra and Steve at Lorraine Bakery as well as our friend Cliff over at <a href="http://www.chateau-z.com/">Chateau Z Vineyard</a>.<br /><br />After the market trip, we headed out to <a href="http://caromontfarm.com/">Caromont Farm</a> in Esmont, VA. Gail gave us a wonderful tour of her farm. Hop over to <a href="http://cornbreadandchickens.wordpress.com/">Danielle's blog</a> and look for her January 9th entry for more on our trip. After the farm tour, Gail invited us inside for cheese tasting and fellowship. What better time to pull out my Not Camembert cheese for a little identification help. Gail and her husband Daniel both tasted the cheese and seemed to appreciated its flavor. She was very quick to point out that it was nothing like Camembert! She did mention that the flavor was similar to a Spanish goat cheese with a fairly dry and crumbly texture. I pulled out my notebook where I kept detailed notes during the cheese making. After examining the notes, we decided that if I wanted to make Camembert, that I should not cut the curd, but instead ladle the curd directly into the molds. This would also eliminate the 15 minute curd stirring step. I really liked the flavor of the cheese and don't think I want to turn it back into Camembert. I would like to get the texture a little less dry and crumbly. I've been reading and researching flocculation and the influence of flocculation time on the moisture level of the cheese. So, I have some ideas on how to go about getting the moisture level up in hopes of influencing the texture. Below is a picture of the round that I cut on 1/9/2010 for the market and trip to Caromont Farm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBxND68ARyuIvI_Gw3D-VS3sfnhDISs2_grAV2GatlqpmXV93UcqWupXU3c7twOl1FrOz5ia_2wrnFC6mZKRPJosU-9XLUy2iLjMSFpEGHeIVqYozGo7-7ehEtqVeyRRLRnh8WVMcoe8P/s1600-h/PICT0282.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBxND68ARyuIvI_Gw3D-VS3sfnhDISs2_grAV2GatlqpmXV93UcqWupXU3c7twOl1FrOz5ia_2wrnFC6mZKRPJosU-9XLUy2iLjMSFpEGHeIVqYozGo7-7ehEtqVeyRRLRnh8WVMcoe8P/s320/PICT0282.JPG" alt="" id="BLOGGER_PHOTO_ID_5426417029351311970" border="0" /></a><br />On a more bittersweet note, we've been out of milk for over a month now that our friend Anita over at Shantara Acres has dried up most of her goats and ours are not due to kid until March. Well, late Sunday night Jacqsonne (our oldest doe) aborted five little goat fetuses. She was huge, and we think the stress of moving her from Tennessee over New Years along with the stress of carrying five fetuses was just too much. We began milking her Monday morning and she is slooooowly coming into milk. You can check out <a href="http://cornbreadandchickens.wordpress.com">Danielle's blog</a> for more info on Jacqsonne and the other girls. So, we are beginning to have a little milk and I will be able to resume cheese making sooner than anticipated.HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-69558639633019896592009-11-10T20:12:00.009-05:002009-11-10T21:14:15.747-05:00Goat CamembertLast Thursday, I tried my hand at making Camembert. The last time I made Camembert, I was in college working on my internship. Unlike the Camembert that I made in the past from cows milk, this attempt was with goat milk. Danielle went over to <a href="http://www.shantaraacres.com/home.html">Anita's</a> to get some more practice milking. She came home with about two and a half gallons of fresh goat milk.<br /><br />For the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chevre</span> I've been making on a weekly basis lately, I've been pasteurizing the milk prior to cheese making. All of my favorite Camemberts have been made with raw milk, so I cleaned everything really well, and then cleaned it again (don't want any bad bugs jumping into the batch), and embarked on my Camembert journey with raw goat milk.<br /><br />I started around 8 pm that evening while watching the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hokies</span> play ECU in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Greenville, NC</span>. Note to self - start earlier next time. I didn't get to bed until 1:15 am, a full two hours after the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Hokies</span> wrapped up a win.<br /><br />I had been worried about the quality of the rennet I purchased a couple months ago. I tried making three batches of 30 minute mozzarella, only to have each batch fail. I was unable to achieve a clean break on any of the mozzarella batches. I had first suspected the the rennet and now suspect the quality of the grocery store milk I used. After talking to a few others who have had more failures than successes with 30 minute mozzarella, it will be a while before I attempt any more mozzarella.<br /><br />I used Flora Danica for a starter culture and also added my <span class="blsp-spelling-error" id="SPELLING_ERROR_4">penicillium</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">candidum</span> directly to the milk when adding the starter culture. I've read that <span class="blsp-spelling-error" id="SPELLING_ERROR_6">geotrichum</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">candidum</span> added with the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">penicillium</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">candidum</span> helps to create an optimum medium for the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">penicillium</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">candidum</span> to grow on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">surface</span> of the cheeses. The <span class="blsp-spelling-error" id="SPELLING_ERROR_13">penicillium</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">candidum</span> is the white mold on the surface of the Camembert and Brie cheeses.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHRqDpt9qMDuvIbksccr4odRQyh6Lpm1GmRGym0DjXgOKM5zuruFe7Swl9W1A9i-bm6P_CqduwEPihItRX4T4KXgIaRXK9e4toqiyRi7b1EHwS6DJygyDN4oOxyUrHK1yNL9DbFF2O1HD/s1600-h/PICT0296.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHRqDpt9qMDuvIbksccr4odRQyh6Lpm1GmRGym0DjXgOKM5zuruFe7Swl9W1A9i-bm6P_CqduwEPihItRX4T4KXgIaRXK9e4toqiyRi7b1EHwS6DJygyDN4oOxyUrHK1yNL9DbFF2O1HD/s320/PICT0296.JPG" alt="" id="BLOGGER_PHOTO_ID_5402657472554397490" border="0" /></a>I got a nice clean cut 60 minutes after addition of the rennet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgd0tP6VGSpZ5eWYhQLkVIeIpoEHc-aLWcNvllH4xjbU0A9W-ZzAZVBBOYIpndLidn3vxjbvBZ_03HoLSUJ7iVDj9C5ek7pE7C6Jskh4jIo0Klx7kP2uWMb-ixtKTouSrvwB6onNbOEuL/s1600-h/PICT0300.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgd0tP6VGSpZ5eWYhQLkVIeIpoEHc-aLWcNvllH4xjbU0A9W-ZzAZVBBOYIpndLidn3vxjbvBZ_03HoLSUJ7iVDj9C5ek7pE7C6Jskh4jIo0Klx7kP2uWMb-ixtKTouSrvwB6onNbOEuL/s320/PICT0300.JPG" alt="" id="BLOGGER_PHOTO_ID_5402658079735870002" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjEPppTD4CkUex7K1bpaSeeISvW62zaHIE4zxXxSr09WEvzK-0jTgmXzDdeeVOAoOCN_xSu_957XYeNolP4CICIx8IE15Hp1O6obN9BY9_SuXtvfYjQDKW8IxWrkGspkbHdEE0klsfo36/s1600-h/PICT0303.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjEPppTD4CkUex7K1bpaSeeISvW62zaHIE4zxXxSr09WEvzK-0jTgmXzDdeeVOAoOCN_xSu_957XYeNolP4CICIx8IE15Hp1O6obN9BY9_SuXtvfYjQDKW8IxWrkGspkbHdEE0klsfo36/s320/PICT0303.JPG" alt="" id="BLOGGER_PHOTO_ID_5402658542536341298" border="0" /></a>Getting ready to ladle the curds into the molds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_vuQn2oYI0jzO8vE-AqxfrD7afrWzs1V5yIXO86AEtzorWz8NPaK8yxN9OKLClobVK0sK4tjpOyJyj_Qd3SUNvuZLtSf5Ha8TRAS2c0LOt6t8ja_pcFR5NWD5mLxlW9UW1QNEOLDvjrw/s1600-h/PICT0308.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_vuQn2oYI0jzO8vE-AqxfrD7afrWzs1V5yIXO86AEtzorWz8NPaK8yxN9OKLClobVK0sK4tjpOyJyj_Qd3SUNvuZLtSf5Ha8TRAS2c0LOt6t8ja_pcFR5NWD5mLxlW9UW1QNEOLDvjrw/s320/PICT0308.JPG" alt="" id="BLOGGER_PHOTO_ID_5402660019446502018" border="0" /></a>As the whey heads south, the curds quickly settle in the molds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjR-XGY0YwLlassgeLiYOx3BjTnYTDmLXtUoF4Vuot2u8exAeQ3yhOUjvDveEtFIqUaiY77dv3am4A3FGOW7lk8FSOEjuwWD0yN2P2K9EuPx7gE8xOpGLx7hYRuX2FmOitrWjReRyceVh/s1600-h/PICT0314.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjR-XGY0YwLlassgeLiYOx3BjTnYTDmLXtUoF4Vuot2u8exAeQ3yhOUjvDveEtFIqUaiY77dv3am4A3FGOW7lk8FSOEjuwWD0yN2P2K9EuPx7gE8xOpGLx7hYRuX2FmOitrWjReRyceVh/s320/PICT0314.JPG" alt="" id="BLOGGER_PHOTO_ID_5402661481986134002" border="0" /></a>By morning and several flips later, they looked like this.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEDsjzWZS-aUe1mC7mgFgbehjddgO3sN7BiU48So0VVrpxfL8EJ7yZeZuYIzRzhkOXli4Sosz03XYCufll2Qk-YyQuV_b4hp_14t940ticPwnlTh8dmDwcbYSA94ai9haKM5IqAnEufQa/s1600-h/PICT0318.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEDsjzWZS-aUe1mC7mgFgbehjddgO3sN7BiU48So0VVrpxfL8EJ7yZeZuYIzRzhkOXli4Sosz03XYCufll2Qk-YyQuV_b4hp_14t940ticPwnlTh8dmDwcbYSA94ai9haKM5IqAnEufQa/s320/PICT0318.JPG" alt="" id="BLOGGER_PHOTO_ID_5402662003514507762" border="0" /></a>Now the Camemberts are snugly resting in my makeshift "cheese cave." I can <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">already</span> tell my cave is not going to be big enough. <br /><br />All signs point towards success! Now we wait for the fuzz.<br /><br /><br /><br />NEWS FLASH: <br /><br />We are now on day five for the Goat Camembert, and there are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">definite</span> signs of fuzz. Each of the cheeses has begun to develop a good covering of <span class="blsp-spelling-error" id="SPELLING_ERROR_17">penicillium</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">candidum</span> mold (at least I hope <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">that's</span> what it is.) I'm pumped! I will wait another day or two to get a good picture.HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-82794290321546213902009-10-20T21:38:00.009-04:002009-10-20T22:33:38.926-04:00Goat Cheese!When I was at student at Virginia Tech studying Dairy Science, I had an internship one summer at a rather prestigious farm in northern Virginia working on their small private dairy where me made many kinds of cheese and other dairy products from a few Brown Swiss cows and one Jersey. I got quite a bit of experience with cheese making. It was the kind of farm where money was of little object, so we had really nice equipment and the ability to experiment without the thought of how much it was costing. Oh what a rough life. Moving on..........back to the real world of today.<br /><br />On Monday of last week (Columbus Day) one of the two farriers we use came out to trim Huck's hooves (to learn more about Danielle's adventures with Huck, check out her endurance riding <a href="http://ridendurance.blogspot.com/">blog</a>). Anita (the farrier) has a small farm, <a href="http://www.shantaraacres.com/">Shantara Acres</a>, where she milks about a dozen Alpine Dairy goats. Well, when Anita came out we talked to her about getting some milk from her for me to get back into practice making cheese. That evening Danielle went over just after milking time and came home with two gallons of very fresh goat milk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh9dbEYuIFLBGCSgCX1yllBZaUEi-uLMb_NZ9I_seTZ-Wn37v9ssXdcmbqJuu2LlT1UqunHC8hGO9FMv8dQIqm6LgR3rcG1tX0Iz4nbh4RMbfbR1varArWanvTMMNVs0Krvhs-MY6kMJS/s1600-h/PICT0100.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh9dbEYuIFLBGCSgCX1yllBZaUEi-uLMb_NZ9I_seTZ-Wn37v9ssXdcmbqJuu2LlT1UqunHC8hGO9FMv8dQIqm6LgR3rcG1tX0Iz4nbh4RMbfbR1varArWanvTMMNVs0Krvhs-MY6kMJS/s320/PICT0100.JPG" alt="" id="BLOGGER_PHOTO_ID_5394871071458003746" border="0" /></a><br /><br />I pasteurized the milk on Tuesday using the LTLT method, which uses lower heat for a longer period of time. In LTLT pasteurization, you bring the milk to 145 degrees Fahrenheit and hold at that temperature for 30 minutes. LTLT pasteurization is preferred by most artisan cheese makers because it does not risk denaturing the proteins like the HTST method, where you bring the milk up to 161 degrees Fahrenheit for 15 seconds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizActMQsHMVqx6Gk20gS83tmU6-XnYxFF7bExA7phhZr0eTH9zyJB2qBGsBplK0f0HjhAUFndt2860_n6Do2kkjkyUxqUgTl5mYpWHx4cXIAPD5mrHzPxAed_3PyM8riVwkCbMswr-yUyD/s1600-h/PICT0102.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizActMQsHMVqx6Gk20gS83tmU6-XnYxFF7bExA7phhZr0eTH9zyJB2qBGsBplK0f0HjhAUFndt2860_n6Do2kkjkyUxqUgTl5mYpWHx4cXIAPD5mrHzPxAed_3PyM8riVwkCbMswr-yUyD/s320/PICT0102.JPG" alt="" id="BLOGGER_PHOTO_ID_5394871732531483986" border="0" /></a><br />After pasteurizing the milk, I cooled the milk back down and refrigerated. On Tuesday morning, I ordered some direct set Chevre cultures from New England Cheese Making Equipment. The cultures arrived on Friday and I set out to make some cheese. I warmed the milk to 86 degrees Fahrenheit and added the Chevre culture (which came premixed with a vegetable rennet). I allowed the culture to rehydrate in the milk for 30 seconds and then stirred for two minutes with and up and down motion. At that point I covered the pot and let the microbes and enzymes do their magic for about 15 hours.<br /><br /><br /><br />Saturday morning, we got up and went to the farmers market. While we were out, we picked up 6 plastic tumblers from Walmart, which I have turned into cheese molds. I used a torch to heat a nail, which I used to make holes in the tumblers every inch or so through which the whey can drain.<br /><br />After sterilizing our equipment, we took the top off the pot to find that our curd had set very well. There was a good layer of whey floating above and around the curd. I cut the curd into roughly one inch cube with a stainless steel knife and Danielle ladled the curds into cheese-cloth lined molds. We had enough curds from one gallon of milk to fill three molds. In one of the molds, I spooned herbs de provence as she was spooning the curds. We allowed them to drain for about twelve hours. Then we unmolded the cheese and I used a rubber spatula to press the wonderful Chevre into Ramekins. We've been enjoying it for days.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTmCzF-MmOcTGc69MlhZTDichs7rJOfJX-9muX-G1eG4xHf0ZLmqLkTt7rwCTo-EimU6ySCrCGGQX7Uhfx5ox2Gusn4n7YNP-Kz6Bn7IA7o7xMFE3ZQwuqh22JAz1POq6ibste85oz22D/s1600-h/PICT0109.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTmCzF-MmOcTGc69MlhZTDichs7rJOfJX-9muX-G1eG4xHf0ZLmqLkTt7rwCTo-EimU6ySCrCGGQX7Uhfx5ox2Gusn4n7YNP-Kz6Bn7IA7o7xMFE3ZQwuqh22JAz1POq6ibste85oz22D/s320/PICT0109.JPG" alt="" id="BLOGGER_PHOTO_ID_5394873270439690882" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56q6RK61nmsDArc7V2BXM8nRw9gdxrUXW6kkLwl3CMDYbjsBEfq_GyfDsY5fb-LJvM-wMcujlKapHQbuva4FpbNKei9a1ki3PDbTz3dQqd478Z6JBPOdQRhFbRa9Au_4NSvfKptrEnk_Z/s1600-h/IMG00201.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56q6RK61nmsDArc7V2BXM8nRw9gdxrUXW6kkLwl3CMDYbjsBEfq_GyfDsY5fb-LJvM-wMcujlKapHQbuva4FpbNKei9a1ki3PDbTz3dQqd478Z6JBPOdQRhFbRa9Au_4NSvfKptrEnk_Z/s320/IMG00201.jpg" alt="" id="BLOGGER_PHOTO_ID_5394874700503129074" border="0" /></a><br />I'm very happy to know that I'm not too rusty when it comes to cheese making! I want to try making Saint Maure soon, which is sort of like a goat version of Camembert.HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-35379828715515162362009-08-31T21:01:00.002-04:002009-08-31T21:22:06.980-04:00Damn DeerSo, I'm a little bummed; hell, I'm a lot bummed. Two weeks I was working through the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chambourcin</span> block at the Naked Creek Vineyard cluster thinning. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Chambourcin</span> is a variety that tends to over crop in fertile soils, and if all the clusters are allowed to hang to maturity, the flavor quality will suffer. Cluster thinning is especially important in this vineyard as we are rehabbing the vines, which are not yet back to optimum vigor. Around July 18<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span>, everything was looking pretty good. We had a little black rot, but considering how wet this season has been, I wasn't too concerned. We had probably 15% of the clusters affected with black rot. At that point, I was removing 30-40% of the clusters anyway, so I culled any of the black rot infected clusters. No big deal<br /><br />Fast forward to last Tuesday, July 25<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span>. I had been busy with work and life and had been away from the vineyard for about a week. I stopped by on the morning of 7/25 to take a look at the vines with the plan of getting back to cluster thinning that afternoon. Well, that didn't pan out. When I walked the rows that morning, ALL of the grapes were gone. I was mortified and had no idea where my grapes had gone. I had been pretty diligent with my spray schedule. Where could my grapes have gone. I took pictures and sent them to another grape grower and to a viticulture expert. Both of them came back with the same answer - wildlife damage. I'm dumbfounded that a herd of deer or turkeys could strip an entire acre of grapes in 5 days but it appears that is what happened. No Chambourcin this year.<br /><br />Danielle and I decided that we will go ahead and begin our Winter project list which now includes erecting a deer fence. I'm bummed!<br /><br />On a bright note, we hosted the second Peaks View Animal Hospital Wine and Cheese Pairing party on 8/23 and it was a huge success. We featured Virginia wines and Virginia cheeses. I will write more about the pairings in another<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4"></span> post soon.HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com1tag:blogger.com,1999:blog-7097547970240290994.post-26182791664962538252009-07-12T22:44:00.009-04:002009-07-12T23:31:11.425-04:00Eat LocalFor over a year now, Danielle and I have been trying to spend as much of our grocery budget with local producers and merchants as possible. Most weeks we spend 60% of our grocery money at the <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Lynchburg</span></span> Community Market, and about 40% at chain grocery stores. I'm hoping now that we are in the full swing of farmers' market season, we can push that 60% even higher.<br /><br />Recently f0r dinner one evening, we had steamed mussels with mixed green and strawberry salads.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U6uqgukesPjqqdS_8dhP6uqIu7g_ZEsHPCWFAVxehqGVRnx-VtOK_3C1O1LAE_aPKnILCYesGA4_IpOWO9JZ4nvC3B8_J9E5aV7Lp-Qv34McA-IQdZdItUzZy7y_8pklTuRqT_mtuSG6/s1600-h/PICT0001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U6uqgukesPjqqdS_8dhP6uqIu7g_ZEsHPCWFAVxehqGVRnx-VtOK_3C1O1LAE_aPKnILCYesGA4_IpOWO9JZ4nvC3B8_J9E5aV7Lp-Qv34McA-IQdZdItUzZy7y_8pklTuRqT_mtuSG6/s320/PICT0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5357771522790772914" border="0" /></a><br />We steamed the mussels in a mixture of canned tomatoes, dry white wine, oregano, and basil. The wine used in steaming the mussels is the <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mylonite</span></span> White from <a href="http://www.chateau-z.com/">Chateau-Z Vineyard</a>. The wine made it to the glass too. I'd be a safe bet to say the wine was in the glass first and that's how it made it to the mussel pot. The mussels are from Prince Edward Island, which I picked up from <a href="http://www.bmarlinseafood.com/">Blue Marlin Seafood.</a> I had hoped to find mussels a little more local, but did the best I could.<br /><br />Lets back up for a minute and talk about the wine we enjoyed with this dinner. If you've followed along with my blog, you'll know that Cliff <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ambers</span> over at Chateau-Z is someone whom I have great respect for. He is working almost exclusively with hybrid grapes (he has over 200 varieties in his breeding vineyard), and makes some great wines with little known and sometimes even less <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">appreciated</span> varieties of grapes. Tonight's wine is his 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Mylonite</span> White, which is a blend of Rayon <span class="blsp-spelling-error" id="SPELLING_ERROR_5">d'Or</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Seyval</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Blanc</span>, Muscat, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Vivant</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Traminette</span>, and Vidal <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Blanc</span> hybrids. The wine is dry, crisp, and fairly aromatic. This wine is aged without oak and reminds me of <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Viognier</span>. Stop by and see Cliff at the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Lynchburg</span> Community Market.<br /><br />The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">strawberries</span></span> used thin the salads were from Three Springs Farm who sells at the <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Lynchburg</span></span> Community Market.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eQ8CP-iP5X0E_e3zG-kWoosq5KbKEgpVbhF2EjjKnK2MrRzMa_GUh08Rmt_jM7IlBL-iEm7DziFhWNm7schY4SYA5vNltfXdrgk-5MsoKbyrkyRV1O0gbSykwaYNfobXV-5sOcqyJpJf/s1600-h/PICT0002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eQ8CP-iP5X0E_e3zG-kWoosq5KbKEgpVbhF2EjjKnK2MrRzMa_GUh08Rmt_jM7IlBL-iEm7DziFhWNm7schY4SYA5vNltfXdrgk-5MsoKbyrkyRV1O0gbSykwaYNfobXV-5sOcqyJpJf/s320/PICT0002.JPG" alt="" id="BLOGGER_PHOTO_ID_5357773726526201250" border="0" /></a><br />The broth from the mussels is great poured over the mussels as you serve them, and just begs to be soaked up with a great crusty bread. We rounded out the meal with a loaf of a country white bread from Lorraine Bakery who also sells at the <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">Lynchburg</span></span> Community Market.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfvOECMQyE-DliWlIeAWdnT7qTfvYDiq_fOjQa3RdpzKJlPVtKm7-r9UzdHNHAAUqQq4DfYy_lt7IwuLufm3SsmoqJigNl_95ZG4ORDqIGbbKiZti1qRa3SZnVX6CW14Qtv4k6t0tU1Az/s1600-h/PICT0006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfvOECMQyE-DliWlIeAWdnT7qTfvYDiq_fOjQa3RdpzKJlPVtKm7-r9UzdHNHAAUqQq4DfYy_lt7IwuLufm3SsmoqJigNl_95ZG4ORDqIGbbKiZti1qRa3SZnVX6CW14Qtv4k6t0tU1Az/s320/PICT0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5357776152467832242" border="0" /></a><br />I challenge each of you to seriously evaluate where your food comes from. Ask a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">kindergartner</span></span> if he or she knows where their food comes from. If their <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">response</span> is the grocery store, maybe you should take a better look at what you are eating. I'm not here to bash grocery stores or even big <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">agribusiness</span></span>. I just ask that you to be more engaged in how your food gets from field (or ocean) to your plate. Ask where it comes from and what happens to it along the way.HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com2tag:blogger.com,1999:blog-7097547970240290994.post-35819767867816623882009-06-11T22:32:00.008-04:002009-06-11T23:27:07.859-04:00Its a Jungle Out ThereToday I got around to working on some much needed shoot thinning and vine training. I worked on the NY 76.0844.24 (Cornell hybrid). These are the vines I planted last year, which puts them in their "second leaf." I'm learning all kinds of new jargon now! Back in February, I pruned them all the way back to two buds. I only kept one spur from the best cane on each vine. This Spring, they vines took off with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">vengeance</span>. Most of the vines put out a half dozen or more shoots.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJeq1FA_87_HdSzQN5i6pCCg4aza6-xirYmjcGQX38f3meflBiwgv9ayWsSJUg8Ty_NhvO1LAzFoiWJsqalIfrINwbyj8trxoNfk6bP4DHZYdRXDY6NxR92y8Z4-M8uychfHV9PEV0gBf/s1600-h/PICT0009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJeq1FA_87_HdSzQN5i6pCCg4aza6-xirYmjcGQX38f3meflBiwgv9ayWsSJUg8Ty_NhvO1LAzFoiWJsqalIfrINwbyj8trxoNfk6bP4DHZYdRXDY6NxR92y8Z4-M8uychfHV9PEV0gBf/s320/PICT0009.JPG" alt="" id="BLOGGER_PHOTO_ID_5346269345873777090" border="0" /></a><span style="font-size:78%;">NY 76.0844.24 before shoot thinning</span><br /></div><br />This year my main objective, for the vines planted last year, is to develop the cordons that will be fairly permanent structures in years to come. So I decided to shoot thin each vine back to the two most substantial and healthiest shoots. After thinning the shoots, I used the "weed whacker" to trim around the vines and under the trellis. I was VERY careful not to damage the trunk of the vines with the trimmer. This bit of maintenance made the vineyard look much neater and more professional.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnabMPKRcK_3lAiBgyeyza_JU821pvsvYzL9zKE5jgkzlEQ1swdL8_adCu4P0So_8fejj9wYJxwLuYgpi2a0GUlKtvACfh9BboVmPbAidTa3UiHYOVDHB66ZNixErr_r5giP8Rtcffw8uZ/s1600-h/PICT0008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnabMPKRcK_3lAiBgyeyza_JU821pvsvYzL9zKE5jgkzlEQ1swdL8_adCu4P0So_8fejj9wYJxwLuYgpi2a0GUlKtvACfh9BboVmPbAidTa3UiHYOVDHB66ZNixErr_r5giP8Rtcffw8uZ/s320/PICT0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5346269915751560066" border="0" /></a><span style="font-size:78%;">NY 76.0844.24 after shoot thinning<br /><br /><br /><br /></span></div><br />I applied Roundup under the trellis in late winter, but now there's a good crop of weeds under the trellis. With the young vines and so much foliage close to the ground, I'm afraid to put down another application of Roundup right now. I have ordered some Rely, which should be available tomorrow. Rely is much safer than using Roundup at this point in the growing season because it is not a systematic herbicide. The Rely only affects the green tissue which it contacts. This means Rely is also great for sucker control in grapes. I plan to put Rely down in both the Spring Mill Farm Vineyard and Naked Creek Vineyard in the next few days.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF948ZV4pawS2DJ8-2O05A0LTieUsdkSgrxLMT66xps_wK9Py5GV9lDwDpgmqZAlAmJc2Cv5pv2g_9WmFnih1LZXidRPWG0fHlUFAvzaCVXPJMv1ZfbS3MEcwjU4kTxoha2ndYColD3qQF/s1600-h/PICT0012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF948ZV4pawS2DJ8-2O05A0LTieUsdkSgrxLMT66xps_wK9Py5GV9lDwDpgmqZAlAmJc2Cv5pv2g_9WmFnih1LZXidRPWG0fHlUFAvzaCVXPJMv1ZfbS3MEcwjU4kTxoha2ndYColD3qQF/s320/PICT0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5346270663509712274" border="0" /></a><span style="font-size:78%;">Row 1 in the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">SMF</span> Vineyard after a trim<br /><br /><br /></span></div><br />The <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chambourcin</span> vines are soaring along in the Naked Creek Vineyard. Man the experts aren't lying when they say that <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Chambourcin</span> over crops! Next week I'm going to have to start cluster thinning those vines.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVplwq9f772ew1GI7JIfpdaRxLlahfw9J093dCUvDVneh4p3jaD9juEWXfAE0TLanaqT0OvK20GcTzTGb-RrqsCfkTpFHsarFXhBRiIAO1R0F8sE6QLBCX9NPhQY4nZl9W1-_U3_CVuuqJ/s1600-h/PICT0079.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVplwq9f772ew1GI7JIfpdaRxLlahfw9J093dCUvDVneh4p3jaD9juEWXfAE0TLanaqT0OvK20GcTzTGb-RrqsCfkTpFHsarFXhBRiIAO1R0F8sE6QLBCX9NPhQY4nZl9W1-_U3_CVuuqJ/s320/PICT0079.JPG" alt="" id="BLOGGER_PHOTO_ID_5346272837956629298" border="0" /></a><span style="font-size:78%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Chambourcin</span> clusters at Naked Creek on 6/10/09<br /></span></div><br /><br />We've had a very wet Spring this year which is usually a recipe for just about every fungal disease for grapes. On the other hand, we've had several drought years and the rain has been great for replenishing ground water supplies and for most other local crops, so I'm not going to complaining. So far, I've put down three sprays of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Manzate</span> and one <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Topsin</span> M application this year. We are seeing a little black rot on leaves and very very minimal <span class="blsp-spelling-error" id="SPELLING_ERROR_7">phomopsis</span> on canes in the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Chambourcin</span> at the Naked Creek Vineyard. So far, our disease pressure is much lower than last year when we got a late start on our spray schedule. We've had about 5 inches of rain in the last 10 days but when I scouted the vines at Naked Creek, we still had some residual <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Manzate</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Topsin</span> M (after 4 inches of rain since application). All in all, I think we're doing pretty well in terms of disease pressure given the weather conditions this year.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizo9Q_iBXh_O363fUVzMfFbnaft9DSC11BfB4cj0ILzvK2EQbQRuHUAxfKaQ_1gvmzSp_mFV3c5lg3iyZfO3VEh-0yxVxc8zlfOR88DCsF0q9E6_fhttYOYvMeoiwTRTYfyF8FQ60Q7oz0/s1600-h/PICT0074.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizo9Q_iBXh_O363fUVzMfFbnaft9DSC11BfB4cj0ILzvK2EQbQRuHUAxfKaQ_1gvmzSp_mFV3c5lg3iyZfO3VEh-0yxVxc8zlfOR88DCsF0q9E6_fhttYOYvMeoiwTRTYfyF8FQ60Q7oz0/s320/PICT0074.JPG" alt="" id="BLOGGER_PHOTO_ID_5346275278087963506" border="0" /></a><span style="font-size:78%;">Black rot spot on <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Chambourcin</span> at Naked Creek Vineyard<br />Notice the residual fungicide after 4 inches of rain!<br /></span></div><br />While were talking grape diseases, click on over to the <a href="http://grapepathology.blogspot.com/">Virginia Grape Disease Update Blog</a>. This is a great source of up to the minute info on grape disease info based on current weather from Dr. <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Mizuho</span> Nita, who is Virginia <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Tech's</span> Grape Pathologist at the Winchester <span class="blsp-spelling-error" id="SPELLING_ERROR_14">AREC</span>. Dr. Nita's blog has been very helpful for me in making my <span class="blsp-spelling-error" id="SPELLING_ERROR_15">IPM</span> decisions this year.HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-51832460445541057322009-06-02T22:50:00.010-04:002009-06-03T00:09:18.470-04:00Where Does the Time Go?Right off the bat I want to apologize for hiatus in my posts. I just realized it has been two weeks since my last post. Life at the farm has been incredibly busy lately, with Danielle and I working outside until dark most days. Weekend before last was Memorial Day weekend and we took a little vacation from farm work. I hauled Danielle and Huck (her endurance horse) to Oxford, NC for her to spend a couple days with Beth at <a href="http://www.mysporthorse.com/">Fox Fire Farm</a>. They had a fun weekend of riding and hanging out. Check out <a href="http://ridendurance.blogspot.com/">Danielle's blog</a> for more details.<br /><br />After dropping Danielle and Huck off in Oxford, I left the truck and trailer there and hopped in Danielle's car and headed to my family's lake house on Lake Gaston in Valentines, VA. The 1 hour drive was short enough to make the running back and forth bearable. The lake time was great! I forget how nice it is to slow down for a couple days. Don't get me wrong, I love the farm life and most of the farm work, but time at the lake is great for my sanity. I had taken Thursday and Friday off from work and was off Monday for the Memorial Day holiday. So I had a five day weekend. I can't remember the last time I've had one of those! Having that Thursday and Friday off gave me time to finish getting the hay making done and we got the last of the hay out of the field Friday afternoon. This left the rest of the long weekend for a little rest and relaxation.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZ59zA9G7r4GAvhbZc8mmNuTauWxJ4WBKt1XhgV57TnBHseNnHe-CYvOA7UBKfEAGP0sZzkdTdbJlemqUYF-KQ88byVxuS_9noK0RhyphenhyphenQcfy_4wXvZDFtX5mXnSUcbZGdgRIPNj3KFHjIC/s1600-h/PICT0020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZ59zA9G7r4GAvhbZc8mmNuTauWxJ4WBKt1XhgV57TnBHseNnHe-CYvOA7UBKfEAGP0sZzkdTdbJlemqUYF-KQ88byVxuS_9noK0RhyphenhyphenQcfy_4wXvZDFtX5mXnSUcbZGdgRIPNj3KFHjIC/s320/PICT0020.JPG" alt="" id="BLOGGER_PHOTO_ID_5342943007228292434" border="0" /></a><br /><br />On Sunday afternoon (5/24) my Grandmother (the family wino), my cousin Patrick (designated driver - he's only 18), and myself headed over to <a href="http://www.rosemontofvirginia.com/">Rosemont Vineyards and Winery</a> for a tour and tasting. Rosemont is one of the newest wineries in Virginia and if you're in the area you should definitely stop by. The owners were very obliging to give us an impromptu tour and were generous in the tastings. The selection of wines was pretty good, especially for a winery in its first year open. Several of the wines impressed me including a Rose' made from Chambourcin grapes. I had never tasted a Chambourcin wine made in this style and it was very easy drinking. The wine was darker than any other Rose' I've had, but hey, we do things a little differently in Virginia. The Lake Country White made mostly from Vidal Blanc grapes was just introduced that week and I think they sold more than five cases in the first afternoon. It was a great summer time "enjoy on the dock" wine. I brought home a bottle of each. The winery also serves lunch and the menu looks great. We will definitely plan for a weekend lunch there soon.<br /><br />Last week was busy with garden prep and planting. Our main garden area is a low area of the farm near several springs. The rolling hills of the farm lay such that the garden area is the recipient of much of the run-off water from heavy rains. This can be an advantage in late summer when plants are drought stressed and in need of water. In the Spring time however, this can delay garden prep for a couple weeks while the area dries up enough to work the soil. Last fall, I planted rye as a cover crop on the garden and in late April of this year, I sprayed the rye with Roundup. When the rye began to turn yellow, I bush-hogged it and plowed it under. Then we got a torrent of rainfall for about 3 weeks strait. It seemed like it took another month for the ground to dry up enough to disc the plowed ground. Well, I finally got the discing done about two weeks ago. It was definitely not too dry then. At one point I was sinking down in a wet corner with the tractor. I had to unhook the disc to get the tractor out and then drag the disc out with a chain.<br /><br />Last week Danielle and I were able to get a few rows planted in the garden. We planted lima beans, pole beans, beets, carrots, brussel sprouts, potatoes, sweet corn, tomatoes, tomatillos, and hot peppers. We will plant a few more things as we get time. Were trying to stagger out plantings this year (especially with sweet corn) so that we don't have a huge crop of something that only lasts for a few days. Hopefully we will be able to enjoy the fresh veggies over a longer period of time this way.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEaQplcz2WIOd2ClsV0qjeUX_hux3ZpytRtxZaXa974pmcdr4-zhP4j6lRXmWZ3yF0fFPGt__IRsNT6zd2usmY-YNjexdP5rf0zvC3y09ZABrppHAL5MJp8ObNaeG0fO5D_MYkasioNpDN/s1600-h/PICT0041.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEaQplcz2WIOd2ClsV0qjeUX_hux3ZpytRtxZaXa974pmcdr4-zhP4j6lRXmWZ3yF0fFPGt__IRsNT6zd2usmY-YNjexdP5rf0zvC3y09ZABrppHAL5MJp8ObNaeG0fO5D_MYkasioNpDN/s320/PICT0041.JPG" alt="" id="BLOGGER_PHOTO_ID_5342943486300414722" border="0" /></a><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCO7xMIuxneoPKOU5jwWwprK7ZYRIDVx6UcxZF4vc1yzR8kKTdWdH2ZHqgEHOpUl0DRRZ95CtUsNHU5m6FcgYMEUroEW6N38F50gaWIPsaU8muxSeYEULUrNeZPXmKxCIxH3EA9ffM5XGm/s1600-h/PICT0046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCO7xMIuxneoPKOU5jwWwprK7ZYRIDVx6UcxZF4vc1yzR8kKTdWdH2ZHqgEHOpUl0DRRZ95CtUsNHU5m6FcgYMEUroEW6N38F50gaWIPsaU8muxSeYEULUrNeZPXmKxCIxH3EA9ffM5XGm/s320/PICT0046.JPG" alt="" id="BLOGGER_PHOTO_ID_5342944021330347186" border="0" /></a><span style="font-size:78%;">Danielle getting ready to plant Christmas lima beans<br /></span></div><br />Check out the video below of Danielle's "planting dance." I had a rough time holding the camera while laughing.<br /><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwY8Ab-dHzaf-AZpoNV4iuDsLaLfk3KE7ODB9rGjH2jJWdibYRVMhVn7r5rZkChJqCX6Ia3omFC_egpSmEpHg' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br /><br />I'm really impressed with how useful the Cushman has turned out for tasks on the farm. I used it to haul the rototiller down to the garden. With the dump bed and a ramp, loading and unloading was a cinch.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti8V_jm0VJF9dNPcYPUHLPmFyoDKQoZUAkX1ZCKji0OfbSjD9a0DO8-36X4V_9r4tv6fx63sUsEuewdHgKYfcqQxe_hmPwak2iikqJOEaIqz3PNsApCxxV7Rgp5ToPtzmqrngTBwlCk0A/s1600-h/PICT0048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti8V_jm0VJF9dNPcYPUHLPmFyoDKQoZUAkX1ZCKji0OfbSjD9a0DO8-36X4V_9r4tv6fx63sUsEuewdHgKYfcqQxe_hmPwak2iikqJOEaIqz3PNsApCxxV7Rgp5ToPtzmqrngTBwlCk0A/s320/PICT0048.JPG" alt="" id="BLOGGER_PHOTO_ID_5342945461684422626" border="0" /></a><span style="font-size:78%;">Unloading made easy!<br /></span></div><br /><br />This past weekend my in-laws came up for a couple days and were great help around the farm. Without any prodding (I swear!) they started weeding raised beds on Sunday! Saturday evening we took them to <a href="http://www.machupicchu5thstreet.com/">Machu Picchu</a>, a local Peruvian restaurant in Lynchburg. I cannot say enough good things about Machu Picchu. The foods just wonderful. My only complaint is that I can't have a glass of wine or a beer with dinner (they serve no alcohol); however, they do make some awesome drinks out of purple corn!<br /><br />Sunday afternoon, we went with the in-laws to try out another fairly new local winery. <a href="http://www.sanssoucyvineyards.com/">Sans Soucy Vineyards</a> is the first farm winery in Campbell County. The winery is set on what appears to have been a tobacco farm in a previous life. The owners (and do everything elsers) Paul and Jackie Anctil were very welcoming. After the tasting they gave us a pretty encompassing tour and walked vineyard rows with us to talk about canopy management when I asked too many questions to answer in the tasting room! I'll say that Paul and Jackie have a pretty good handle on marketing! They make some great dry reds (and whites for that matter), but in the true spirit of a country farm winery, they offer a few sweeter easy drinking wines to complement their dry line-up. I'm becoming a huge fan of Petit Verdot wines grown in Virginia and Sans Soucy has varietal Petit Verdot, as well as a blend of Petit Verdot and Cabernet Franc, and even a blend of Petit Verdot and Blackberry that they call Oak N Berry. I was amazed at how well the Petit Verdot and the Blackberry complimented each other. We came home with bottles of the varietal Petit Verdot and the Oak N Berry. We will definitely visit Sans Soucy again in the near future, maybe for one of their Sangria Saturdays!HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-40553943881873662562009-05-18T21:36:00.008-04:002009-05-18T22:48:00.153-04:00Make Hay While the Sun ShinesThere is so much to get done this time of year. At times I don't know how we get it all done especially with day jobs! In the last couple of weeks, we've had about three sunny days with the rest rainy and glum. Not that I'm complaining about the rain. Over the last few years, we've been increasingly dry in late summer. I guess we're going to have more of a wet season in the Spring, at least in this weather pattern. My grandfather has told me since I was a child that the weather goes in cycles, often time the cycles last well more than a decade.<br /><br />Last week I brought home another new addition to the farm tractor fleet. I've been making do in the vineyards with the tractors we had and while it worked when it had to, I would put off mowing and spraying because the Massey Ferguson 245 was really too large for the Naked Creek Vineyard. The rows there are spaced 8 feet apart. Now imagine vines hanging towards the inside of the rows and try to drive a tractor that's 6 feet wide down the rows. At very least, the tires gently caressed the vines on the way through. So, I've been looking for a small tractor that would suit both my needs and my tight budget. I've found a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kubota</span> L245H, which is only 5 feet wide. I mowed the Spring Mill Farm Vineyard on Friday and the Naked Creek Vineyard on Saturday. The little <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kubota</span> was AWESOME! I sprayed my second round of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Manzate</span> in the Naked Creek Vineyard Sunday evening.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRtLMoPu4gNXmfi8c9OT1H3lKVa3oMCGNHKvKRwKUE8uRqZzkhmn-w0wVvZ9Uvym3CgvfdsK1yvLFexZD_yKwd6PqA0vot4ANFoC16L-FrR6sQKMYo7pKM1wwLx1LsZ78zhxv2_N9gW98/s1600-h/PICT0030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRtLMoPu4gNXmfi8c9OT1H3lKVa3oMCGNHKvKRwKUE8uRqZzkhmn-w0wVvZ9Uvym3CgvfdsK1yvLFexZD_yKwd6PqA0vot4ANFoC16L-FrR6sQKMYo7pKM1wwLx1LsZ78zhxv2_N9gW98/s320/PICT0030.JPG" alt="" id="BLOGGER_PHOTO_ID_5337352408974970978" border="0" /></a><span style="font-size:78%;">getting ready to spray fungicide at the Naked Creek Vineyard</span> <span style="font-size:78%;">with the "new" <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kubota</span></span><br /><br /><br /></div>After what seems like weeks of rain, the weatherman is forecasting blue skies all week, so Dad and I headed to the hayfield today. Dad mowed with the Massey Ferguson 245 and I mowed with the John Deere 2010 (which is about twice my age). It seems like all the neighbors watched the same weather forecast as we did. I met Danielle at <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Napolis</span> for pizza tonight and it seemed like in every field along the way (13 miles) there was a tractor mowing hay. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Everyone's</span> first cut hay crop is looking great. All the rain has really helped. Hopefully the rain will hold off for the rest of the week now. This time of the year when the daytime temperatures average in the mid 70's, it will take most of the week for the hay to dry. Hopefully we can begin baling maybe on Thursday, but more likely on Friday.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6WKnvjPO9AVuZmZqKjAdxNGntZLS3YaDGHBkH69fFS0r7nvtBCqJlwX4UuAuBSkHxoR5R2SPy90EiWdWTjvAwRF982nPh5fpp8nirQnWlIEIJPiUklBRq5YKsI4IKO2O03Y0j8Jkze7D/s1600-h/PICT0017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6WKnvjPO9AVuZmZqKjAdxNGntZLS3YaDGHBkH69fFS0r7nvtBCqJlwX4UuAuBSkHxoR5R2SPy90EiWdWTjvAwRF982nPh5fpp8nirQnWlIEIJPiUklBRq5YKsI4IKO2O03Y0j8Jkze7D/s320/PICT0017.JPG" alt="" id="BLOGGER_PHOTO_ID_5337352917149083426" border="0" /></a><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PIYjZOtfuGsdQlz3Yner9ZzQUd6gooLlTkg4Jov4vLxCL1ZOREDmHtWzQIL48h_8BvM6F42W1tmtDqarK8kkIso3xCmzjPNjda6nLkMVfUHhjDPA0icq6LIfMVZVY4eUisLus23xnZkK/s1600-h/PICT0024.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PIYjZOtfuGsdQlz3Yner9ZzQUd6gooLlTkg4Jov4vLxCL1ZOREDmHtWzQIL48h_8BvM6F42W1tmtDqarK8kkIso3xCmzjPNjda6nLkMVfUHhjDPA0icq6LIfMVZVY4eUisLus23xnZkK/s320/PICT0024.JPG" alt="" id="BLOGGER_PHOTO_ID_5337353531257768466" border="0" /></a><span style="font-size:78%;">hay on the ground<br /></span></div><br /><br />I managed to snap a couple pics of the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Chambourcin</span> vines in the Naked Creek Vineyard. Things are looking great there. I've been scouting for evidence of fungal disease and haven't noticed anything to be alarmed about. I did notice a light amount of spotting on a couple canes of one <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Chambourcin</span> vine that looks like <span class="blsp-spelling-error" id="SPELLING_ERROR_8">phomopsis</span>. Considering how much <span class="blsp-spelling-error" id="SPELLING_ERROR_9">phomopsis</span> we've seen there in the last couple of years, I'm expecting to see some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">occurrence</span>. I'm trying to be very proactive in preventative measures this year.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqga1Ya8GNto9jz-8bQnqiAt7IXCTJKpIVdOVW7-cJB_2vQor2leuv7CoEWtuzjMtR8uobzRVk5hK7WuZwG5ebBcu9ivsYN08Mjg-xNVDMOyn4CLynz7Yf5DK7PUmX2bUQWgEXqTmTU_a6/s1600-h/PICT0028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqga1Ya8GNto9jz-8bQnqiAt7IXCTJKpIVdOVW7-cJB_2vQor2leuv7CoEWtuzjMtR8uobzRVk5hK7WuZwG5ebBcu9ivsYN08Mjg-xNVDMOyn4CLynz7Yf5DK7PUmX2bUQWgEXqTmTU_a6/s320/PICT0028.JPG" alt="" id="BLOGGER_PHOTO_ID_5337354620358971842" border="0" /></a><span style="font-size:78%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Chambourcin</span> vines at Naked Creek Vineyard 5/18/09<br /></span></div><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_gVclscFcG6FiulyVN3wmzj1pkkYeRpA6qyUkYprCyLfZj2YjaP5KQQJOt-4vURPQKlSTwYeisXj8I3dYkdmrvOgrtfWLJ5GIep31jn81I_3HRwMJmXDZtMowhtDewQAEtAzThM_NLgJ/s1600-h/PICT0046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_gVclscFcG6FiulyVN3wmzj1pkkYeRpA6qyUkYprCyLfZj2YjaP5KQQJOt-4vURPQKlSTwYeisXj8I3dYkdmrvOgrtfWLJ5GIep31jn81I_3HRwMJmXDZtMowhtDewQAEtAzThM_NLgJ/s320/PICT0046.JPG" alt="" id="BLOGGER_PHOTO_ID_5337354244787366578" border="0" /></a><span style="font-size:78%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Chambourcin</span> flowers forming in the Naked Creek Vineyard<br /></span></div>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-17494713751816909522009-05-11T20:21:00.025-04:002009-05-15T20:53:23.651-04:00Spring in Full SwingSpring is here with a vengeance and I think we're on the way to making up for our rain fall shortfall, which is a great thing; but it seems like we're going to get it all in a months time! There have been lots of happenings around the farm over the last couple weeks (even between showers). I forget how fast the grass can grow here in the Spring with an abundance of rainfall. Along with the grass we're now seeing lots of color coming from a few flowers planted last Summer.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJdM64SMThVuKQkOULKn0qKflc7Bgjcsx9v5UBa1vZ5zjr16tI9V6bgiphTzZjI-aeek9IwE1n2brcrHadydJxGg6QCHvkHpztMqID_I0MNgkG127GnATfKMQVLM4s8O_AhK_M_Qw1b3i/s1600-h/PICT0061.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJdM64SMThVuKQkOULKn0qKflc7Bgjcsx9v5UBa1vZ5zjr16tI9V6bgiphTzZjI-aeek9IwE1n2brcrHadydJxGg6QCHvkHpztMqID_I0MNgkG127GnATfKMQVLM4s8O_AhK_M_Qw1b3i/s320/PICT0061.JPG" alt="" id="BLOGGER_PHOTO_ID_5334730722775313074" border="0" /></a><br />Check out this columbine we planted last year. Its amazing that this thing come in a 3 inch pot last year now look at it! Last year it had a few blooms and we thought it was beautiful, but this year its blown us away with blooms.<br /><br />This evening, Danielle and I planted some herb and tomato slips we purchased from at the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Lynchburg</span> Community Market. We planted four varieties of basil - sweet, lemon, cinnamon, and purple basil. We also planted a chive. The tomatoes are - chocolate cherry, white currant, polish <span class="blsp-spelling-error" id="SPELLING_ERROR_1">linguisa</span>, and a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">japanese</span> black <span class="blsp-spelling-error" id="SPELLING_ERROR_3">trifele</span>. The herbs were planted in the round raised bed in the middle of the circular drive and the tomatoes planted in the raised bed which is next to the lettuce and strawberry bed. We were surprised to find about a dozen "volunteer" tomato plants in and around the bed. We aren't sure whether the tomatoes are growing from seeds dropped from the plants grown in the bed last year or from the compost added this year. When I lived outside Lancaster, PA, I also kept a compost pile and when I added it to the garden, I had dozens of "volunteer" tomatoes growing everywhere. That year I transplanted 30 of them and pulled the rest. So, I'm not sure where they came from. This year we only kept two of the most hardy looking volunteers in the raised bed and pulled the rest.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N0xza9nW9em5kVeXtRTa_L4ouBu_KKKFfqHByHHAwRZwsvKuiPRSjASUIg7_I126n3C51tSrTq0Uao6Hy14hguW96H-HNhxzPwAagXKBc6aZPPSB7yAYfE2WhsUrTi6lotXHWM74_RAQ/s1600-h/PICT0043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N0xza9nW9em5kVeXtRTa_L4ouBu_KKKFfqHByHHAwRZwsvKuiPRSjASUIg7_I126n3C51tSrTq0Uao6Hy14hguW96H-HNhxzPwAagXKBc6aZPPSB7yAYfE2WhsUrTi6lotXHWM74_RAQ/s320/PICT0043.JPG" alt="" id="BLOGGER_PHOTO_ID_5334735493527185874" border="0" /></a><span style="font-size:78%;">One of our "volunteer" tomatoes that we kept<br /><br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Q7rQw_SSIW9VmtVQo15f3AaZeX872dI-IkjKRZKOcubKW1JwTOLsJcuatd_euZo5G3E3zgqwYXIIdaKLJB8sMo7C_u8zzQXRM8DjFM1NcIR_xIlfoZ4Y7hn3CPbQzmv2eyKTZv-3uwR/s1600-h/PICT0057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Q7rQw_SSIW9VmtVQo15f3AaZeX872dI-IkjKRZKOcubKW1JwTOLsJcuatd_euZo5G3E3zgqwYXIIdaKLJB8sMo7C_u8zzQXRM8DjFM1NcIR_xIlfoZ4Y7hn3CPbQzmv2eyKTZv-3uwR/s320/PICT0057.JPG" alt="" id="BLOGGER_PHOTO_ID_5334736547777702322" border="0" /></a><span style="font-size:78%;">The four basil plants with the columbine in the top left corner<br /><br /><br /></span><div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9K0BD78qKBkS-0tbtlWYKM0oGPv4JefJYciF8mpH8J8pTKUmQnbZPX1PZMhxXY0TZk5ugLmhRDKvmvhMExqzaPH0iFjTHtqYQniSINkDFdhyphenhyphenRJvaB95ayCkGn2KqUAwZeLf2FYpbpajn/s1600-h/PICT0067.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9K0BD78qKBkS-0tbtlWYKM0oGPv4JefJYciF8mpH8J8pTKUmQnbZPX1PZMhxXY0TZk5ugLmhRDKvmvhMExqzaPH0iFjTHtqYQniSINkDFdhyphenhyphenRJvaB95ayCkGn2KqUAwZeLf2FYpbpajn/s320/PICT0067.JPG" alt="" id="BLOGGER_PHOTO_ID_5334737340727043106" border="0" /></a><span style="font-size:78%;">Danielle working in the tomato bed</span><br /></div><span style="font-size:100%;"><br /></span></div></div><span style="font-size:130%;"><span style="font-size:100%;">I've got to finish planting cuttings in the Spring Mill Farm Vineyard. I thought we had missed our planting window, and I still had a few cuttings left which I just had sitting in a bucket of water. These things have been in a bucket for about two months and now look at them (below). I guess they're pretty hardy! So, I will try to get them in the ground tomorrow.</span><br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zyJ5rllKI7Dyn5yQSwyciVx9kmhNt196ISz-j4RU-CQQfv6uj63rQpwcXauVpl4kHhfar1JN2kkJZz4VO8h7JAiyqUjtzkUUe6UjdrUBMPru_6fdyhkGhvCuv0M6VfMoILsRPCYT3KFH/s1600-h/PICT0046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zyJ5rllKI7Dyn5yQSwyciVx9kmhNt196ISz-j4RU-CQQfv6uj63rQpwcXauVpl4kHhfar1JN2kkJZz4VO8h7JAiyqUjtzkUUe6UjdrUBMPru_6fdyhkGhvCuv0M6VfMoILsRPCYT3KFH/s320/PICT0046.JPG" alt="" id="BLOGGER_PHOTO_ID_5334740061416604402" border="0" /></a><br />On a side note, I've been wanted to get some kind of around the farm "utility vehicle" for a while, but I haven't been willing to spend the two arms and a leg <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">required</span> to purchase a John Deere Gator or the like. Our friends Mark and Beth over at <a href="http://www.mysporthorse.com/">Fox Fire Farm</a> have a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Cushman</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Truckster</span> and I've had the chance to play with it over a couple years worth of visits. So I decided I "needed" a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Cushman</span> of my own. I really liked how the three wheeled <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Trucksters</span> can turn and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">maneuver</span> in tight places. But, like I said earlier, I couldn't justify paying too much for one. So, I've been watching <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Ebay</span> and a couple weeks ago i found a <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Truckster</span> in northeast Pennsylvania which needed some electrical work to get it running. I put a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">low ball</span> bid on it and bought it for the whopping price of $307. About a week ago, I took a Saturday and road-tripped it PA and back to pick up the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Cushman</span>. It was 850 miles round trip and well worth the drive. I got to see the Locust Ridge <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">Wind Farm</span> along the way and had lots of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">windshield</span> time to myself for deep thinking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKyVN1a39YmUK_Zcb6K28twSxnQfVdPsU7b9oOc8xfv-ZAegjzoY1mceL4F5JypJrJluCc5pW_BsL6GORLGt1gtxAwMI5BjK3DXWElosI30Z-8fOX9ZuebhOLaKUXBWI_Dn8WXprUZ5_F/s1600-h/PICT0036.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKyVN1a39YmUK_Zcb6K28twSxnQfVdPsU7b9oOc8xfv-ZAegjzoY1mceL4F5JypJrJluCc5pW_BsL6GORLGt1gtxAwMI5BjK3DXWElosI30Z-8fOX9ZuebhOLaKUXBWI_Dn8WXprUZ5_F/s320/PICT0036.JPG" alt="" id="BLOGGER_PHOTO_ID_5334744220603469042" border="0" /></a><br />After a few hours of elbow grease and some new wiring, I got the <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Cushman</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Truckster</span> running. When I got it started, I couldn't get it into gear and thought I would have to put a new clutch in it. The thing had been sitting for three years and I thought I'd try a little <span class="blsp-spelling-error" id="SPELLING_ERROR_18">WD</span>40. Hell, whats the worst that could happen if I was going to have to change the clutch anyway. After a little working back and forth, the clutch freed up and now its going great. Who knows when something on it will fall apart, but for what I have in it, I think I can fix it when it does.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrQVkeRWlZF446MkPOgDt_JYlA9K1vGKJVpsvjQ36VNWeeY0R98Iq6DhPF8X05J0I8HbS08YQprYvEjRZnCmsS2j4V6ls62ZJwb7X3CnF3OqDpkLYHGZpTOwl1Qe6j4LlPavbRPAP0Pp_/s1600-h/PICT0077.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrQVkeRWlZF446MkPOgDt_JYlA9K1vGKJVpsvjQ36VNWeeY0R98Iq6DhPF8X05J0I8HbS08YQprYvEjRZnCmsS2j4V6ls62ZJwb7X3CnF3OqDpkLYHGZpTOwl1Qe6j4LlPavbRPAP0Pp_/s320/PICT0077.JPG" alt="" id="BLOGGER_PHOTO_ID_5334745120121812098" border="0" /></a><br />Here are a few picture updates on the grapes in the Spring Mill Farm Vineyard (all pics taken on 5/11/09).<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBU0kmxO67RqlwOmgDLl2_ViT5nkzke7WFrJXTnjzcJQqTSQRUJcqC39zM6sUKsQc7yHOWZyGzynAbvt8nS-7FR1RafH0ZXGWY8t1CmjDfoE0RhuZizRCNaKmJMY_UQDWqSNUYagmAUqFb/s1600-h/PICT0080.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBU0kmxO67RqlwOmgDLl2_ViT5nkzke7WFrJXTnjzcJQqTSQRUJcqC39zM6sUKsQc7yHOWZyGzynAbvt8nS-7FR1RafH0ZXGWY8t1CmjDfoE0RhuZizRCNaKmJMY_UQDWqSNUYagmAUqFb/s320/PICT0080.JPG" alt="" id="BLOGGER_PHOTO_ID_5334745791821231106" border="0" /></a><span style="font-size:78%;">NY 76.0844.24 planted in 2008</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9JixVCFaMIgHhZTM31edw8PsZZSEYvq0DD_slhu1vc39UXVMPURItzmdfXmqahDlQSNg11_CMzLz4Tls9RWMRtOYH1zytHG3YCsvFS0JFSPUySjQzwEmECEIbZw4hlsAF9UCPUVLGqGT/s1600-h/PICT0082.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9JixVCFaMIgHhZTM31edw8PsZZSEYvq0DD_slhu1vc39UXVMPURItzmdfXmqahDlQSNg11_CMzLz4Tls9RWMRtOYH1zytHG3YCsvFS0JFSPUySjQzwEmECEIbZw4hlsAF9UCPUVLGqGT/s320/PICT0082.JPG" alt="" id="BLOGGER_PHOTO_ID_5334747547634322738" border="0" /></a><span style="font-size:78%;">NY 76.0844.24 Hybrid planted in 2009</span><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJDrsaxHJAoB3z3nxHyn0hW1GzdudS8gpZxxrsiSSU2aTBuHCl6Y2nfAUkps6k2SGyzcWsi33IVyBNZvtluPIHs1TYnE_depTCjQaj6cQJcsm5f_fTmKOU0oHeyfaMPmJ_SGeTIEiaAj8/s1600-h/PICT0081.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJDrsaxHJAoB3z3nxHyn0hW1GzdudS8gpZxxrsiSSU2aTBuHCl6Y2nfAUkps6k2SGyzcWsi33IVyBNZvtluPIHs1TYnE_depTCjQaj6cQJcsm5f_fTmKOU0oHeyfaMPmJ_SGeTIEiaAj8/s320/PICT0081.JPG" alt="" id="BLOGGER_PHOTO_ID_5334746752585567394" border="0" /></a><span style="font-size:78%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Petit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Manseng</span> planted in 2009<br /></span></div><span style="font-size:78%;"><br /></span><span style="font-size:78%;"><br /><br /></span>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-76468626310135003722009-04-30T21:39:00.004-04:002009-05-01T22:09:28.024-04:00Say No to FungiLet me rephrase that. Say no to the fungi that come along with hot and humid East Coast summers and cause some big headaches in wine grape production. In this part of the country, folks who try to grow grapes like they do in California soon become very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">acquainted</span> with fungal problems such as <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">phomopsis</span></span>, black rot, powdery mildew, and downy mildew to name a few.<br /><br />When Europeans first settled North America they encountered native grapes, which were very hardy and the settlers assumed that European grape varieties (<span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">vitis</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">vinifera</span></span>) would also fare well in eastern North America. While most folks would agree that these European varieties as a group were much more suited to producing high quality wines, folks were pretty quick to notice that these varieties were not suited to withstand the cold winters and hot humid summers we face here in on the East Coast of North America. The early plantings of <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">vitis</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">vinifera</span></span> planted in the eastern US quickly fell victim to all sorts of diseases caused by fungi native to the area, which thrive in hot humid climates.<br /><br />The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">conundrum</span> was that while native <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">American</span> grapes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">thrived</span> in these conditions, they tasted more akin to kerosene than wine grapes. So, in comes hybrids. No, I'm not talking about Toyota and Honda cars. There is a different type of hybrid that could power up the wine industry, especially in the eastern United States. In the botanical world, a hybrid is any cross between two species of plant. Hybrids can happen naturally, if two plants cross-pollinate and the resulting offspring is found and cultivated. However, most hybrids in the wine world happen after experimentation. Vine experts try to combine the great flavor of one grape with the heartiness of another, and find a vine that will grow where grapes normally might not flourish.<br /><br />Below is an excerpt from <span class="blsp-spelling-error" id="SPELLING_ERROR_7">wineintro</span>.com, which does a pretty good job of describing American and French hybrids.<br /><br /><p> </p><blockquote><p><b>American Hybrids</b> </p><p> American hybrids were developed mostly during the 19<span class="blsp-spelling-error" id="SPELLING_ERROR_8">th</span> century, mixing the native American grapes with the more flavorful French and Italian grape varieties. Most native American grapes are found by winemakers to not make palatable wines. The two key exceptions are the Concord and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Scuppernong</span> grapes. Still, winemakers tried, and also tried planting imported grapevines to see if they would grow. </p><p>While the imported vines rarely survived more than a year, they did hang around long enough to cause some interaction with the native grapevines. The Alexander grape was a product of accidental cross-pollination discovered in Virginia. Other hybrids which happily sprang into being naturally after this were the Catawba, Delaware, and Isabella. Once scientists realized what was going on, they began purposefully developing hybrids. These included the Niagara and Diamond. </p><p> <b>French Hybrids</b> </p><p>The French and Europeans looked down on hybrids as being naturally inferior to their centuries-old grape varieties. However, when the <i><span class="blsp-spelling-error" id="SPELLING_ERROR_10">phylloxera</span></i> louse began devastating their vineyards in the late 19<span class="blsp-spelling-error" id="SPELLING_ERROR_11">th</span> century, they began to try just about anything in order to save their vineyards. Creating pest-resistant hybrids was one path they took. </p><p>The hybrids are generally more hearty, and also produce more fruit than native European grapevines. Even so, many French laws forbid their use in classic wines for reasons of tradition. Newer wine regions, not operating under such restrictions, use the French hybrids freely because of their fine flavors and easy growing conditions. French hybrids are often named after their creators, such as Francois <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Baco</span> and Jean-Louis Vidal. Some well known French hybrids are <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Seyval</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Blanc</span>, Vidal <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Blanc</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Baco</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Noir</span>. </p><p> <b>So, it's a Hybrid...</b> </p><p>Does it really matter if a grape is a hybrid or not? Not to the average wine drinker. The hybrids ensure that wine regions that might normally not be able to grow grapes can now create delicious wines. Traditional areas will continue to make wines with traditional grapes, and new wineries can experiment with vines that grow well in their non-ideal climates. Try some, and see what you think!<br /></p></blockquote>In an attempt to avoid the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">viticultural</span> practices required to grow <span class="blsp-spelling-error" id="SPELLING_ERROR_19">vitis</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">vinifera</span> here in central Virginia, I'm putting most of my resources towards growing hybrid grapes. I do have a few <span class="blsp-spelling-error" id="SPELLING_ERROR_21">vitis</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">vinifera</span> vines (a couple of rows) which are varieties that appear to be somewhat well suited to Virginia's climate and soils. I have a small sampling of <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Petit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Verdot</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Petit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Manseng</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Viognier</span> vines in my <span class="blsp-spelling-error" id="SPELLING_ERROR_28">vitis</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_29">vinifera</span> rows. The vast majority of my vines are <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Chambourcin</span>, a new and yet <span class="blsp-spelling-error" id="SPELLING_ERROR_31">un</span>-named variety called NY 76.0844.24 from Cornell, and a mix of some other hybrids from Cliff <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Ambers</span> over at <a href="http://www.chateau-z.com/">Chateau-Z</a>.<br /><br />We still have to use a limited <span class="blsp-spelling-corrected" id="SPELLING_ERROR_33">regimen</span> of fungicide sprays in the vineyard to keep fungal problems in check; however, our spray schedule consists of 4-6 sprays per year versus 15-20 sprays per year in <span class="blsp-spelling-error" id="SPELLING_ERROR_34">vitis</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_35">vinifera</span> vineyards in Virginia. I started my spray schedule this week. We've had some great warm weather over the last week to ten days and the vines are really starting to shoot up. We are expecting chances of rain tonight and over the weekend and these wet and warm conditions will be a great chance for <span class="blsp-spelling-error" id="SPELLING_ERROR_36">phomopsis</span> to get started. So, on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_37">Wednesday</span> (4/29) I sprayed both vineyards with <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Manzate</span> at a rate of 4 pounds per acre using the <span class="blsp-spelling-error" id="SPELLING_ERROR_39">Friuli</span> sprayer (on the Massey Ferguson 255) at the Naked Creek Vineyard and the backpack sprayer at the Spring Mill Farm Vineyard. I would have used the <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Friuli</span> sprayer for both vineyards; however, I managed to trash a universal joint on the <span class="blsp-spelling-error" id="SPELLING_ERROR_41">pto</span> shaft of the sprayer as I was finishing the Naked Creek Vineyard. I'll have to get this fixed in the next couple weeks! I'll do my part to stimulate the economy over at Phillips Equipment.<br /><br />I'm not going to get on here and say folks shouldn't grow <span class="blsp-spelling-error" id="SPELLING_ERROR_42">vinifera</span> grapes here in the East. I'm a big fan of diversity. Some great wines made in Virginia are made from <span class="blsp-spelling-error" id="SPELLING_ERROR_43">vinifera</span> grapes. Jim Law for instance, the owner and winemaker at <a href="http://www.blogger.com/www.lindenvineyards.com">Linden Vineyards</a> makes some of my favorite wines from <span class="blsp-spelling-error" id="SPELLING_ERROR_44">vinifera</span> that he tends with such astounding skill. If you've never tried his wines, you don't know what you are missing. He teaches some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_45">wine making</span> classes and I hope to be able to get in one this year. I just feel that hybrid grapes, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_46">particularly</span> french hybrids fit what I'm trying to do here. Another exciting avenue we're heading down with hybrids is planting some vines and seed, which has been hybridized by Cliff <span class="blsp-spelling-error" id="SPELLING_ERROR_47">Ambers</span> over at Chateau-Z. These vines are hybrids of excellent wine grapes and native Virginia grapes. This year we've planted some vines from his 2005 crosses. It's going to be nerve wrecking to have to wait several years to taste the fruits of his labor. Maybe we can talk him out of a few clusters from his vineyard this year.<br /><br />Check out the pics below for a vine update.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq4GmVRWXFCFq0uyDGLnTKM2-td0Tx01W-G3SOws9nn2ahcd9R8yNlLFQhocBhX5QZYUCHvhR2kWmbeEaL59ondWonZHAqR6tmykbd_ELzrDMiqWrDFSPSSVaK7UNosOK9IY-NgvK5nVg/s1600-h/PICT0016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq4GmVRWXFCFq0uyDGLnTKM2-td0Tx01W-G3SOws9nn2ahcd9R8yNlLFQhocBhX5QZYUCHvhR2kWmbeEaL59ondWonZHAqR6tmykbd_ELzrDMiqWrDFSPSSVaK7UNosOK9IY-NgvK5nVg/s320/PICT0016.JPG" alt="" id="BLOGGER_PHOTO_ID_5331040465243338850" border="0" /></a><span style="font-size:78%;">Chambourcin vines at the Naked Cree</span><span style="font-size:78%;">k Vineyard on 4/29/09<br /><br /><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSxF4y19rBKZuz4KlXAPuTBLU3eXkCFVirf7iD0iHud_13qsryahnITWIu48gNdqsjhuBrZr8-Tmu1EOkfkl5cJxt1UloneX4axDrAvn7XfmCvaDxodxoqnRq7RiYQl1L2zwJ83nWnjSr/s1600-h/PICT0021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSxF4y19rBKZuz4KlXAPuTBLU3eXkCFVirf7iD0iHud_13qsryahnITWIu48gNdqsjhuBrZr8-Tmu1EOkfkl5cJxt1UloneX4axDrAvn7XfmCvaDxodxoqnRq7RiYQl1L2zwJ83nWnjSr/s320/PICT0021.JPG" alt="" id="BLOGGER_PHOTO_ID_5331041304094984034" border="0" /></a><span style="font-size:78%;">NY 76.0844.24 vines taking off at SMF on 5/1/09<br /><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3porT-5kY90xipz6jGqCGzDpPZ1FbkJSCY09t9g_hCZmuS96K816Qsch0V9v0uog0xdAPBWE4brptSAxufYSrn9pOZDAHtYERSYAyGaD7CSnsZwzImXJkUOm9oTRXwKM0DRroVxtbfqO/s1600-h/PICT0018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3porT-5kY90xipz6jGqCGzDpPZ1FbkJSCY09t9g_hCZmuS96K816Qsch0V9v0uog0xdAPBWE4brptSAxufYSrn9pOZDAHtYERSYAyGaD7CSnsZwzImXJkUOm9oTRXwKM0DRroVxtbfqO/s320/PICT0018.JPG" alt="" id="BLOGGER_PHOTO_ID_5331042515843261682" border="0" /></a><span style="font-size:78%;">the strawberry and lettuce plants are doing great in a raised bed<br /></span></div>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com1tag:blogger.com,1999:blog-7097547970240290994.post-35098930495433871572009-04-27T21:14:00.007-04:002009-04-27T22:03:27.434-04:00Building TrellisLast weekend, we experienced 90 degree days and blue skies in APRIL! The weather was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">gorgeous</span>. Danielle went down to Oxford, NC on Friday to ride Huck and stayed down there until Saturday afternoon, so that left me own my own to get in trouble! Saturday morning, I got up and went to the <a href="http://www.lynchburgcommunitymarket.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Lynchburg</span> Community Market</a> to do our weekly farmers' market shopping. I love this time of year at the market because each week there is something new and fresh as we are just starting to get into the main part of the growing season. I picked up a loaf of semolina bread from the bread people (I should really learn their names), fresh asparagus, some pink lady apples from John Cunningham, and pork chops from <a href="http://faithfarmfoods.blogspot.com/">Faith Farm</a>. If you live in the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lynchburg</span> area, you should really try the pork from Faith Farm. It's some of the most flavorful pork I've every had. I also bought some Muscat Wine Jelly from Cliff <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ambers</span> at Chateau-Z Vineyard.<br /><br />Cliff sent me home with a couple bags of grape seed. They are seed that he's collected from several open pollinated grapes in his vineyard. I need to get them in the ground this week now that the ground has warmed up to a good germination temperature.<br /><br />After the farmers market, I headed over to tractor supply to pick up feed for the chickens and cows (I'm beginning to realize our weekly feed budget is higher than our grocery budget). I also picked up fence posts for the trellises in the Spring Mill Farm Vineyard. I only had one row of trellis up from 2008 and got another row up on Saturday.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7sTQQ_dH_cAIuIZV352mITfN1H3oRr650e0pAhcqOibLsrkPs1RRO8xbtGa2C6rqIqCMmPw14VTyzY3lKbrcm6KE3pNothRl_0byAQ_2zkvWacZD7pRDYlUCzK-UcPIsFtSzk345zVyi/s1600-h/PICT0028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7sTQQ_dH_cAIuIZV352mITfN1H3oRr650e0pAhcqOibLsrkPs1RRO8xbtGa2C6rqIqCMmPw14VTyzY3lKbrcm6KE3pNothRl_0byAQ_2zkvWacZD7pRDYlUCzK-UcPIsFtSzk345zVyi/s320/PICT0028.JPG" alt="" id="BLOGGER_PHOTO_ID_5329549902741173042" border="0" /></a><span style="font-size:78%;">installing trellis posts in Spring Mill Farm vineyard<br /></span><br /></div>Danielle was home on Sunday and was great help when it came to sharpening the posts and marking them at 24 inches from the sharpened end. That way I don't have to guess how deep they are as I'm driving the posts in the ground.<br /><br />As I've been learning about vineyard establishment, I've learned that there are two schools of thought about weather to install the trellis posts or plant the grapes first. In either situation you are going to have to navigate around one or the other. Most people put their trellis posts in first and then auger the planting holes for the grapes. I've chosen to go the other route and plant the grapes first. This way I can drive strait down the row, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">straddling</span> the grapes with the tractor as I'm installing the posts. This only works while the grapes are very young and have not developed shoots. This weekend, the leaves were out but they had not gained significant height and I was easily able to clear them with the tractor.<br /><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw-xR48p7hNaZTx3itUjZcXmUi5a1akNSY4bxjvaF1qCyXqtEGuTeFuWUiytxmgsqL_iCEYvRvsrGg1QAj49g' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />I was able to install the trellis posts for all five of the rows that I've got grapes planted in. I still have enough cuttings to fill maybe two more rows in Spring Mill Farm Vineyard.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8lbVT50vrRUigNiZEM9Zl_ACD_djDfBkq9vh6Q1eb88aZnvSv7pxnOJ93hkkC5ZlistbtIxbgQHmGxELso3ooVvnKHLTLqYRahIyGAg_zeV66KP_Hi_9QDrQ1nh1KJjVa7EnjxtHfMCI/s1600-h/PICT0027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8lbVT50vrRUigNiZEM9Zl_ACD_djDfBkq9vh6Q1eb88aZnvSv7pxnOJ93hkkC5ZlistbtIxbgQHmGxELso3ooVvnKHLTLqYRahIyGAg_zeV66KP_Hi_9QDrQ1nh1KJjVa7EnjxtHfMCI/s320/PICT0027.JPG" alt="" id="BLOGGER_PHOTO_ID_5329553311724346722" border="0" /></a><span style="font-size:78%;">four rows of posts in so far!<br /></span></div><br />We're also seeing lots of green signs of life in the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Chambourcin</span> vines at the Naked Creek Vineyard. Spring is definitely upon us!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRnf0tTkc-jsnT_QrlamkarB6NWqVefcdUvCMY_3QbiYVAlsPYfbjaBP8oUCc7Ddr7FuEQA5Cc-2Zf4R9op4CPmYiVDu2YADnH_5fM_-BOGIYP0QX2lGabLmLbrB8NXaCi6RcW8w426EK/s1600-h/PICT0021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRnf0tTkc-jsnT_QrlamkarB6NWqVefcdUvCMY_3QbiYVAlsPYfbjaBP8oUCc7Ddr7FuEQA5Cc-2Zf4R9op4CPmYiVDu2YADnH_5fM_-BOGIYP0QX2lGabLmLbrB8NXaCi6RcW8w426EK/s320/PICT0021.JPG" alt="" id="BLOGGER_PHOTO_ID_5329552343692043986" border="0" /></a><span style="font-size:78%;">signs of life in the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Chambourcin</span> vines at Naked Creek Vineyard</span><br /></div><br />The beautiful weather of late has also been great for the strawberries and lettuces we've planted in raised beds. We've been pinching off the strawberry blooms this, their first year, so that they will be more vigorous and produce more berries in years to come. The lettuces came from James Henderson at the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Lynchburg</span> Community Market and are looking great.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK3h4rTs04bh0fihC3XdWQ1b8a1Bn8UAcqfkdyY5XUfGtLHltpEVP2TN9UbkTTDfToKw2GumSi4U3FtMrHwVqGW1b7U5hHAh2_dlDshEECzcEtD5hCqVQB7i23Cvn_X8ozjc9GNUVdfsj/s1600-h/PICT0042.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK3h4rTs04bh0fihC3XdWQ1b8a1Bn8UAcqfkdyY5XUfGtLHltpEVP2TN9UbkTTDfToKw2GumSi4U3FtMrHwVqGW1b7U5hHAh2_dlDshEECzcEtD5hCqVQB7i23Cvn_X8ozjc9GNUVdfsj/s320/PICT0042.JPG" alt="" id="BLOGGER_PHOTO_ID_5329554868479686674" border="0" /></a><span style="font-size:78%;">strawberries are blooming<br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaudXCYaTya7L2C_SZR1-kd2kluQPTpFhLbIQDh9nFk_wIx6rL22JzgsLvMlXdqLbMgawTkbcHFgcy7LNQsSRaA_IZn5FxjH6vW_4SvDoxxirDJ0Lo1diXYmDQ5nwSuo2GjQSZ-wOGfkAM/s1600-h/PICT0043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaudXCYaTya7L2C_SZR1-kd2kluQPTpFhLbIQDh9nFk_wIx6rL22JzgsLvMlXdqLbMgawTkbcHFgcy7LNQsSRaA_IZn5FxjH6vW_4SvDoxxirDJ0Lo1diXYmDQ5nwSuo2GjQSZ-wOGfkAM/s320/PICT0043.JPG" alt="" id="BLOGGER_PHOTO_ID_5329555473432410242" border="0" /></a><span style="font-size:78%;">freckled lettuce<br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvW_YfSQ0pF1mQ5PzcHZullABIGhQ9fB2AmmTmVBSAs9oqp9FYuBsQ2kuJuY8kMlMvWpiWRUqYdKbSBD35j0TgVfLagjyZVIy1jVJzlf7xheKfts91hOyvdSrtjdpnrU0gqfyfkPKJIHK/s1600-h/PICT0045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvW_YfSQ0pF1mQ5PzcHZullABIGhQ9fB2AmmTmVBSAs9oqp9FYuBsQ2kuJuY8kMlMvWpiWRUqYdKbSBD35j0TgVfLagjyZVIy1jVJzlf7xheKfts91hOyvdSrtjdpnrU0gqfyfkPKJIHK/s320/PICT0045.JPG" alt="" id="BLOGGER_PHOTO_ID_5329555946684039394" border="0" /></a><span style="font-size:78%;">too bad we had to pinch off the strawberry blooms<br /></span><span style="font-size:78%;"><br /><br /><br /><br /></span><div style="text-align: left;"><br /></div></div><span style="font-size:78%;"><br /></span>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-13647510349036082722009-04-21T21:43:00.008-04:002009-04-21T22:19:23.819-04:00Bud Break is Here!Spring is definitely here, and we're starting to see bud break to prove it. Two days ago, on Sunday afternoon, I was able bush hog between the rows in the Naked Creek Vineyard. This served two purposes. The first and obvious intention is to mow down the grass cover crop between the rows. The second benefit is to chop up all the wood taken off the vines during pruning. Some people advocate removing all of the <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">prunin</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_0">g waste</span> from the vineyard and burning them in order to reduce the disease pressure particularly from fungal diseases. At this point I just don't have the time or labor help to get that done, so we just chop the debris with the bush hog which speeds up <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">decomposition</span> and adds organic matter back to the soil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1VEOHFeVUEu7fN_WdyNQHS9YOkIn_AN-7N0BrRhho0tVsHKrWoRYzjxuJMlK4uCUItfope8_ke7eiwsOOSpSKzEIDUyT-soWlrWIkPyZaxSUhyphenhypheniXYpFQgB0vPiIBHfI1lrf_fflKz44K/s1600-h/PICT0022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1VEOHFeVUEu7fN_WdyNQHS9YOkIn_AN-7N0BrRhho0tVsHKrWoRYzjxuJMlK4uCUItfope8_ke7eiwsOOSpSKzEIDUyT-soWlrWIkPyZaxSUhyphenhypheniXYpFQgB0vPiIBHfI1lrf_fflKz44K/s320/PICT0022.JPG" alt="" id="BLOGGER_PHOTO_ID_5327328774642158914" border="0" /></a><br />Yesterday as I was walking through the vineyard at home I noticed that we are definitely beginning to see bud break at the Spring Mill Farm Vineyard. We have a pretty diverse smattering of grape varieties growing in the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">SMF</span> Vineyard, which reminds us that different grape varieties break bud at different times in the spring. This year our first variety to break bud was <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Himrod</span>, which is a seedless table grape developed at Cornell University's Geneva Experiment Station. The NY 76.0844.24 Hybrid (I wish Cornell would come up with a name for this one) is also starting to break as well.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZedD0NMXz04k-c9ExJJfaKYH_AeCONqKpCJJ864m1CuG62qFnI53jiv-0pdKE0siqeRLnmeaA_ZQH8IzTMgcEcyJthnQ1l5kj1vOyPwGnKxQ6k43K6V4p1LlbAlhgPdxzft308-F6qDo7/s1600-h/Himrod+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZedD0NMXz04k-c9ExJJfaKYH_AeCONqKpCJJ864m1CuG62qFnI53jiv-0pdKE0siqeRLnmeaA_ZQH8IzTMgcEcyJthnQ1l5kj1vOyPwGnKxQ6k43K6V4p1LlbAlhgPdxzft308-F6qDo7/s320/Himrod+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5327331979636586290" border="0" /></a><span style="font-size:78%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Himrod</span> was the first to break bud at the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">SMF</span> Vineyard<br /><br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qlvvVFXVNtsaDcsqsLO8XQiln3bcC3xjm-DNKOwfeHqS05LUuZTzmbqnTd0h1UTKJIw2HH9JD7cGlk_w3X5JoY2HSEUVltivzEjsFF_9NutH8CqU8goM6Cm8Bc349egBOCaUY2Cs727O/s1600-h/PICT0032.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qlvvVFXVNtsaDcsqsLO8XQiln3bcC3xjm-DNKOwfeHqS05LUuZTzmbqnTd0h1UTKJIw2HH9JD7cGlk_w3X5JoY2HSEUVltivzEjsFF_9NutH8CqU8goM6Cm8Bc349egBOCaUY2Cs727O/s320/PICT0032.JPG" alt="" id="BLOGGER_PHOTO_ID_5327332583835656674" border="0" /></a><span style="font-size:78%;">NY 76.0844.24 Hybrid just beginning to break bud<br /><br /></span><div style="text-align: left;"><span style="font-size:100%;">I hopped into the truck to run up the road to the Naked Creek Vineyard to check the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Chambourcin</span> vines for bud break. For the most part we've not quite had any bud break there. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">There</span> may be one or two vines just barely breaking open but not enough to say that bud break has <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">occurred</span>. It will be anytime now.<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjRsrLF_QBXdf_B97zAttAEoLfQR6JxBTIjf2rO1lo8mQX3btCIfLWEZuF4FJNAF28771i5urHopodBzxZ7KqMEI8wNwQoqjS0mfVocJm4OLCFXGc6CvOG4khPCB8DQs8Z1c1OdGZDVFh/s1600-h/PICT0042.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjRsrLF_QBXdf_B97zAttAEoLfQR6JxBTIjf2rO1lo8mQX3btCIfLWEZuF4FJNAF28771i5urHopodBzxZ7KqMEI8wNwQoqjS0mfVocJm4OLCFXGc6CvOG4khPCB8DQs8Z1c1OdGZDVFh/s320/PICT0042.JPG" alt="" id="BLOGGER_PHOTO_ID_5327333782620616994" border="0" /></a><span style="font-size:78%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Chambourcin</span> buds ready to break at the Naked Creek Vineyard<br /></span></div><span style="font-size:100%;"><br /><br /><br /><br /></span></div><br /></div>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-20931510133366583562009-04-20T22:33:00.006-04:002009-04-21T07:42:22.061-04:00Wine and Cheese Round Two<span>This entry is a continuation of the earlier wine and cheese pairing post. </span><span style="font-weight: bold;"><br /><br /></span><span>On we go!</span><span style="font-weight: bold;"><br /><br />Fourth Course</span> - <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pecorino</span> Romano served with 2006 Dancing Bull Merlot<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2cdGniETPqD7NMCRdNrXuiICTz2Eo6p2jrT9ExRSlqmdxofn_a0-79zSw9h8ldoKW8dFA83nqCdE35h0LH_k-dF9LFmIAPU10Qmw4aOmtve0AEyYPLQUSNQ7wb3MLdSfkmgiIC7dIp75/s1600-h/dancing+bull+merlot.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2cdGniETPqD7NMCRdNrXuiICTz2Eo6p2jrT9ExRSlqmdxofn_a0-79zSw9h8ldoKW8dFA83nqCdE35h0LH_k-dF9LFmIAPU10Qmw4aOmtve0AEyYPLQUSNQ7wb3MLdSfkmgiIC7dIp75/s320/dancing+bull+merlot.jpg" alt="" id="BLOGGER_PHOTO_ID_5327099919764850082" border="0" /></a><br /><blockquote>The wine is all about ripe dark fruit flavors of blackberry and black cherry and an almost luscious, velvety <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">mouth feel</span>. This is framed by subtle red fruit flavors of raspberry and strawberry and a hint of toasty <span class="blsp-spelling-error" id="SPELLING_ERROR_2">vanillin</span> oak.The Dancing Bull <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Merlot's</span> deep, rich fruit flavors and smooth luxurious texture make it a worth complement to grilled vegetables, risotto, or pizza.<br /><br />Historically so important this cheese was part of the daily rations for Roman <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Legionaires</span> in the first century AD. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Fulvi</span>, this brand of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Pe</span><span class="blsp-spelling-error" id="SPELLING_ERROR_6">corina</span> Romano, is still traditionally made in <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Nepi</span>, a village in the Roman countryside; therefore it is referred to as "genuine" <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Pecorino</span> Romano. The finest milk from sheep in the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Lazio</span> region, rich in fat and protein, is selected from small <span class="blsp-spelling-error" id="SPELLING_ERROR_10">proucers</span>, analyzed regularly, and has no additives or hormones. It has a bold , briny, pungent flavor that beautifully offsets all manor of sweet, acidic tomato sauces.</blockquote><br />Holy cow what an AWESOME PAIRING. Great job Noelle on this one! The ripe berry flavors of the Dancing Bull Merlot stood up well to the strong salty flavor of the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Pecorino</span> Romano. This was our sole sheep's milk cheese of the evening.<br /><br />Brooke echoed the group's sentiment - "Great pairing . . . strong cheese and really big wine!"<br /><br />Lindsay discovered red wine tonight and downed an entire glass in one swallow. It's suffice to say this was her favorite wine of the night. I was pleasantly surprised. I had figured Lindsay to be more of a <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Boones</span> Farm kind of girl.<br /><br /><span style="font-weight: bold;">Fifth Course</span> - New Zealand Two Year Old Sharp Cheddar & <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Applewood</span> Smoked Cheddar served with 2006 Five Rivers <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Paso</span> Robles Cabernet <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Sauvignon</span>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFw-N1j8Pk3DGvvGGdFyGl9JRX5eG8JEqgiB_ogAxsLGu8AoM7GoxCdTUpbWxyGZSLsnxVdxMOIyAA6d5ucAkJeGQcNvWvm8uOkmhtRR3-W4vHlTPDur_gR8NNFfwvVrJIpVANujjc85iE/s1600-h/5rivercab.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFw-N1j8Pk3DGvvGGdFyGl9JRX5eG8JEqgiB_ogAxsLGu8AoM7GoxCdTUpbWxyGZSLsnxVdxMOIyAA6d5ucAkJeGQcNvWvm8uOkmhtRR3-W4vHlTPDur_gR8NNFfwvVrJIpVANujjc85iE/s320/5rivercab.jpg" alt="" id="BLOGGER_PHOTO_ID_5327103108748700418" border="0" /></a><br /><blockquote>This all Cabernet blend undergoes 100% <span class="blsp-spelling-error" id="SPELLING_ERROR_16">malolactic</span> fermentation and features soft tannins, aromas of hazelnut, currant, and black plum, with evident toasty oak.<br /><br />This New Zealand <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">sharp</span> cheddar is made from cows milk without hormones or pesticides. The milk has been heat-treated rather than flash <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">pasteurized</span>, a process that allows some of the bacteria essential for producing more diverse flavors to be retained. According to its texture, it ranks highly among hard cheeses. It pairs nicely with pears and apples. </blockquote>This was the hardest course to examine. The wine was good, the cheeses were good, but the pairing was not so good. The New Zealand 2 year old sharp cheddar was not as sharp as most of us would have liked. The Kiwis must like things a little on the milder side when it comes to cheese. They do grow a mean <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Blanc</span>, but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">that's</span> for another entry. I favored the <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Applewood</span> Smoked Cheddar of the two and I would venture to guess that it would pair very well with a nice smoked salmon. The New Zealand cheddar went well with the sliced apples and pears also on the plate.<br /><br />Scott was giving us a little background about the wines as he poured and I think he was getting a little tipsy by the time we got to this one.<br /><br />The label of this wine tells a little story, not the usual somewhat uninspired “tastes of tannins and blackberries” jargon that I don’t really understand anyway, but instead reads: <em>“Legend has it that once, she fell in love on a mountaintop, and she never tires of drinking in the blue sky and grey mists of its summit. The mountain breeze whispers her adoration to the Five Rivers Cabernet grapes far below, making their wine rich in flavor and soul, redolent of berries and oak. Come taste her devotion—eat with appetite, drink with pleasure. And fall in love.”</em><i><br /><br /><span style="font-style: italic;"></span></i>Scott read it with enthusiasm and even a little gusto. <i><span style="font-style: italic;"></span><br /></i><br />Come on, are you seriously going to claim that you wouldn’t buy this wine in a heartbeat out of curiosity alone? At least the wine lived up to the label.<br /><br /><br /><span style="font-weight: bold;">Sixth and Final Course </span>- Mountain <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">Gorgonzola</span> served with Goose Watch, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">Finger</span> Lakes, 2003 "Finale" White Port<br /><br /><blockquote>The Goose Watch Winery's white port is rarer than rare! Its exotic aromas and flavors of tropical fruits are perfectly balanced with amazingly rich finish. A perfect dessert wine all by itself; its a rare treat that is usually found only in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">Portugal</span>.<br /><br />Italy's famous Blue, Gorgonzola is made in two styles. <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Dolce</span> is sweet, creamy and benign. The <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Naturale</span>, or Mountain Gorgonzola offers some bite buried in dense, milky paste. Made in two stages, the cheese is begun with the morning milk covering the bottom and sides of a mold, and the evening milk to fill in the center. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_28">mold</span> is a taller top hat variety, similar in size and shape to a Stilton. The cheese is drained and aged for six months up to a year, producing a firmer, slightly more crumbly, wheel. It embodies the spicy, earth flavors of its mountain pastures. Made of pasteurized cow's milk in Lombardy, Italy.</blockquote>This pairing was also served with a fig cake (with almonds inside) and Brooke's gourmet brownies. Danielle and Claire loved the fig cake. We will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">definitely</span> have to check out <a href="http://www.murrayscheese.com/">Murray's Cheese</a> for the fig cake too.<br /><br />The Gorgonzola was not over powering as I had anticipated. It paired very well with this <span class="blsp-spelling-corrected" id="SPELLING_ERROR_30">incredible</span> port. I've never had a white port and still wonder what grape the folks over at Goose Watch have used to make this delectable drink.<br /><br />Scott is upset that he doesn't have another bottle.<br /><br />Claire - "I feel <span class="blsp-spelling-corrected" id="SPELLING_ERROR_31">like</span> I'm drinking rum, but after the shock it was very good. The cheese was amazing!"<br /><br />This was coming from a girl who is allergic to cheese, so it must be good. At 18% alcohol, this wine packs a punch, but the rich flavors did well to balance the high alcohol level.<br /><br /><br />The evening turned out great and gave many of us the opportunity to delve into a whole new world of cheese beyond grocery store varieties. Danielle and I loved it, not that I'm surprised, cheese is practically its own food group at our house.<br /><br />This was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_32">definitely</span> the first of what will be more Peaks View wine and cheese parties. There's a rumor that the next party will feature Virginia wines and cheeses. Time will tell.HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-68345947118691923232009-04-20T20:42:00.008-04:002009-04-21T07:00:15.962-04:00Wine and Cheese PartyWhen I started this blog, my intentions were not only to write about my adventures in farming but to also include food and wine in my musings. My intentions are to include blog entries showcasing Virginia wines and our attempts at cooking with local ingredients as they are in season. This entry will be my first foray into <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">writing</span> about the end product of so much work spent in vineyards and wine cellars, albeit no Virginia wines will be featured on this occasion. I promise to dedicate much effort towards Virginia wines in the near future. Its a sacrifice I will have to make!<br /><br />Last night Danielle and I attended the first of what is hoped to be a series of wine and cheese pairing parties put on by folks at the animal hospital where Danielle works. This was inaugural event and was held at Noelle and Scott's home. Noelle selected six cheeses from <a href="http://www.murrayscheese.com/">Murray's Cheese </a>in Manhattan and had them shipped here to Virginia. She also selected six wine varieties to pair with each cheese course. Then it seems she took her list of wine varietals to one of our local Kroger stores and had the wine merchant select the particular wine within each varietal and in a reasonable price range. We were all pleasantly surprised that our local Kroger (in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">podunk</span>) would employee such a talented wine merchant.<br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6y-hkryEhw_D7zz2DIUw6QStXKtem9cWRoBSgalfxfnLTUYI7zrb3FhKpOnZMkZe4SwM_dN-FoJrYi54p-zkLM0sh-By-RyjcRM08WFdKluB8e5bK2cuOZ-mjEcR9xHuwotRwHMNDA4H8/s1600-h/IMG00084.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6y-hkryEhw_D7zz2DIUw6QStXKtem9cWRoBSgalfxfnLTUYI7zrb3FhKpOnZMkZe4SwM_dN-FoJrYi54p-zkLM0sh-By-RyjcRM08WFdKluB8e5bK2cuOZ-mjEcR9xHuwotRwHMNDA4H8/s320/IMG00084.jpg" alt="" id="BLOGGER_PHOTO_ID_5326942646668261938" border="0" /></a><span style="font-size:78%;">Our wine selection<br /><br /></span><div style="text-align: left;">The six courses listed in order of service are listed below (cheese followed by wine) along with my impressions and comments from the crowd. The descriptions in the quote boxes are the descriptions provided by Noelle at the beginning of the evening.<br /><br /><span style="font-weight: bold;">First Course</span> - French Brie En <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Croute</span> served with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Prosecco</span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Montelliana</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghu60NTOjSlBzKfGzBlBAUmqrFYvBERp1zi8lGwNn1HZVxCl9LhA5izJcXnPomBzyQr80mNuiIOvOxdctlw-ajM5rHfPgTUkHf_DHAc3Yb1pULjb6pnUDfWSLUk11fZJvc5iOY4efs0xSg/s1600-h/prosecco.jpeg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 117px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghu60NTOjSlBzKfGzBlBAUmqrFYvBERp1zi8lGwNn1HZVxCl9LhA5izJcXnPomBzyQr80mNuiIOvOxdctlw-ajM5rHfPgTUkHf_DHAc3Yb1pULjb6pnUDfWSLUk11fZJvc5iOY4efs0xSg/s320/prosecco.jpeg" alt="" id="BLOGGER_PHOTO_ID_5327085938724631218" border="0" /></a><br /><blockquote><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Prosecco</span> is an Italian wine - generally a dry sparkling wine - made from a variety of white grape of the same name.<br /><br />Brie is one of the most famous and imitated of all French cheeses. Made from cows milk, it is characterized by a downy white bloom, or rind and a cream -colored buttery interior that oozes when ripe.</blockquote>Comments:<br /><br /><ul><li>The <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Prosecco</span> was very refreshing - "Like the Sprite of the wine world!"</li><li>Not as dry as anticipated - good for a sparkling wine</li><li>The Brie was very well received with a round of seconds quickly devoured</li></ul>This Prosecco was a pretty good bubbly. We've all had the kind of stuff handed out at a New Year's Eve party that cost $4.99/bottle and wondered why anyone really likes to drink the bubbly stuff, but this wine was in a whole different league. It was light with notes of citrus and peach without the added headache inducing sugar that's added to the cheap stuff to make up for the lack of flavor. This was a bargain at $10/bottle.<br /><br /><span style="font-weight: bold;">Second Course</span> - Cave aged Swiss <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Courmino</span> Gruyere Fondue served with 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Hogue</span> Chardonnay<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8zHXIkHSVNljn3OArdrOqNnP8kvgXbCn8BOQOXvsbXZKscbPJ1y90LY0CRF0Xo9Bi87jdZkfjqd1-_tJttxS5XL_VeTJWZvVR3IzXjrftIy0ex6oBYHmwlGanEeHc1tIz7Nqbf6-3-Lp/s1600-h/hogue+chardonnay.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 79px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8zHXIkHSVNljn3OArdrOqNnP8kvgXbCn8BOQOXvsbXZKscbPJ1y90LY0CRF0Xo9Bi87jdZkfjqd1-_tJttxS5XL_VeTJWZvVR3IzXjrftIy0ex6oBYHmwlGanEeHc1tIz7Nqbf6-3-Lp/s320/hogue+chardonnay.jpg" alt="" id="BLOGGER_PHOTO_ID_5327090165777504738" border="0" /></a><br /><blockquote>This brand of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Gruyere</span> is new, but its old-school Swiss approach to an ancient recipe is anything but! A cooperative chain of production ensures that the best Brown Swiss cows milk is sourced from a selection of very small herds. These dairy farmers take their fresh, raw milk twice daily to their local, certified <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Gourmino</span> cheese maker. The most mature wheels are selected - at least twelve months old. The cheese won first place in the 2008 world cheese championship and has been featured on the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Martha</span> Stewart Show. </blockquote>Noelle made an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">incredible</span> fondue out of this Gruyere along with a generous helping of garlic, a little flour, and a random <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Pinot</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Grigio</span> from the fridge. Most of us were surprised to be served sugar snap peas along with the bread as a carrier for the gooey creamy goodness; however, the fresh crispy pea was great with the fondue (not that the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">baguette</span> style bread was left on any of the plates).<br /><br />The vanilla notes were very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">noticeable</span> on the finish of the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Hogue</span> Chardonnay. Most of the group thought this wine was rather unimpressive. It was later voted as the bottom of the nights list of wines. Wine Spectator gave this Chardonnay 87 points. I don't see it, but then again, I'm not too partial to Wine Spectator ratings. Now, I'll be the first to admit that I'm not usually a Chardonnay fan; however, even the Chardonnay <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">aficionados</span> in the group were not moved. To this day, the only Chardonnay I can really say I've enjoyed has been the 2007 Reserve Chardonnay from <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Benziger</span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Sonoma</span> County, California.<br /><br /><span style="font-weight: bold;">Third Course </span>- <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Taleggio</span> served with 2007 Robert <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Mondavi</span> Private Selection <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Pinot</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Grigio</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS61tAqDHcxtudl5Zs1x2duCMdvOMwiZIcvhlCVumrXCgQpnhOLc5wmO3aiLXPc5prtBjOWNBMUiD4vMJg5za7wDiR1Fjv2rSPOzsDD4g-iSLsAKtPgVv2yh9cWizDX_zt18WsJ0N80MLF/s1600-h/RobertMondavi-PS-PinotGrigio-lg.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 247px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS61tAqDHcxtudl5Zs1x2duCMdvOMwiZIcvhlCVumrXCgQpnhOLc5wmO3aiLXPc5prtBjOWNBMUiD4vMJg5za7wDiR1Fjv2rSPOzsDD4g-iSLsAKtPgVv2yh9cWizDX_zt18WsJ0N80MLF/s320/RobertMondavi-PS-PinotGrigio-lg.jpg" alt="" id="BLOGGER_PHOTO_ID_5327097490164406066" border="0" /></a><br /><blockquote><span class="blsp-spelling-error" id="SPELLING_ERROR_25">Pinot</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Grigio</span> is considered a natural mutation of the <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Pinot</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Noir</span> grape and was first identified in the 14<span class="blsp-spelling-error" id="SPELLING_ERROR_29">th</span> century in Burgundy. Since then, this unique vine has traveled the globe. It thrives in the rich loam soils of <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Mondavi's</span> vineyards in <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Lodi</span>, California yielding grapes with ripe, perfumed aromas and silky flavors, and has become a popular variety for new plantings.<br /><br />Welcome to stinky cheese 101, where we learn that despite pungent, nearly offensive aromas, flavors can be gentle buttery, and mild. The lush rolling grasslands of Lombardy, Italy are the source of great milk, transformed into this meaty, salty square with the compulsively edible <span class="blsp-spelling-error" id="SPELLING_ERROR_32">yeastiness</span> of freshly baked bread. That sunny cantaloupe-colored rind my get gray and furry, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_33">but</span> things have not necessarily gotten out of hand.<br /></blockquote>With that kind of wine <span class="blsp-spelling-corrected" id="SPELLING_ERROR_34">description</span>, we are reminded how much marketing goes into a brand like Robert <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Mondavi</span>. With that said, this wine was very pleasant served with the <span class="blsp-spelling-error" id="SPELLING_ERROR_36">Taleggio</span>. At first glance or sniff, I was <span class="blsp-spelling-error" id="SPELLING_ERROR_37">affraid</span> the wine would be over powered by the cheese; however the light and crisp <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Pinot</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_39">Grigio</span> was well matched with the surprisingly mild and creamy flavor of the <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Taleggio</span>.<br /><br />Several of us in the group commented that the cheese smelled like feet, but tasted great!<br /><br />The <span class="blsp-spelling-error" id="SPELLING_ERROR_41">Taleggio</span> ended up being my favorite cheese of the night. Noelle was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_42">surprised</span> when all was said and done that this cheese was the favorite of many in the group. She had feared we'd all be turned off by the pungent aroma. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_43">I'm</span> not sure where to get <span class="blsp-spelling-error" id="SPELLING_ERROR_44">Taleggio</span> anywhere near here, but I'll <span class="blsp-spelling-error" id="SPELLING_ERROR_45">definatley</span> be on the lookout!<br /><br />At this point, Jeremy asked <span class="blsp-spelling-error" id="SPELLING_ERROR_46">when</span> we get to the Velveeta!<br /><br /><br /><br />When I originally wrote this entry, I put all six courses in one entry, but it turned out to be a VERY long entry, so I've split it up into two entries.<br /><br />Wine and Cheese Round Two will follow shortly . . .<br /><br /><br /><span style="font-weight: bold;"></span><br /></div></div>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-76736719405706432162009-04-15T22:29:00.002-04:002009-04-15T22:35:59.269-04:00Finished Pruning!I've finally finished pruning the Chambourcin vines at the Naked Creek Vineyard. Its been rainy all week, but I've managed to get a couple hours break in the rain clouds over the last few evenings. All but today that is. I finished the last ten vines in a downpour. At this point, I'm just happy its done. I guess we can call it a refreshing rain! I'm still far from done my spring vineyard work. I still have to mow between rows, replace a few posts, and put down lime at the Naked Creek Vineyard. I've also got some trellis building to do at the Spring Mill Farm Vineyard.<br /><br />More to come . . .HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-19149103946603262202009-04-11T21:12:00.007-04:002009-04-12T09:13:56.730-04:00Still Pruning!<div>It seems like I'll never get done pruning this year. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Everytime</span> I get a few hours that I can dedicate to pruning, we get rain. I'm not going to complain about the rain at this point since we are already a couple inches behind for the year and the last few years, we've been in a drought. Its good for the grapes to get the water this time of year when we don't have to worry about berries splitting. In the new vineyard at the home farm, I sub-soiled the entire hillside before we started planting. That helps to keep some of the water from running down the hill. Speaking of water for the grapes, I'm <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">installing</span> what I call poor man's drip irrigation. I've mounted a 100 gallon livestock watering tank on a three point hitch carry-all for the tractor and replaced the drain plug in the bottom with a valve. As I plant each row, I try to collect enough old leaky water hoses to stretch the entire <span class="blsp-spelling-error" id="SPELLING_ERROR_2">length</span> of the row. Then I lay the hose down the row and drill a small hole in the hose beside each vine. At that point, I can fill the watering tank on the tractor with water from the spigot at the barn and drive it out to the vineyard. I park the tractor at the top end of the row and hook the hose to the valve on the tank and let it fly. It takes about an hour to empty the tank and all of the water soaks into the ground. While this may not be a perfect situation, it works <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">surprisingly</span> well for very little investment. I feel like that in their first couple years, the vines are very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">susceptible</span> to drought stress.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7FxnRIqRBho1XekjSYqF3RnBvj0Tagjo-QeWRzMJz2wS_yW-fXGHx8rPyNR2nTEwQB09xhMh3deUgHDX1rHMdWas5J4Ns_B0CtyWwHj275A1p4wh58uITmzfI87TAXlW7q4a3m4dUNmB/s1600-h/PICT0008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7FxnRIqRBho1XekjSYqF3RnBvj0Tagjo-QeWRzMJz2wS_yW-fXGHx8rPyNR2nTEwQB09xhMh3deUgHDX1rHMdWas5J4Ns_B0CtyWwHj275A1p4wh58uITmzfI87TAXlW7q4a3m4dUNmB/s320/PICT0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5323619280291729762" border="0" /></a><span style="font-size:78%;">John Deere 2010 with livestock tank on three point hitch<br /></span></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpGw2y519bQcy6qowSv6VY9dQ0nufNCnL5MZ0bfdn9BUgQ9ufE4zTvftQtNNDyhu_Xi7l_IoN3JnFyVt5ojl73DI0m6gTUbIn-XT5TNTK6qZn2XDiHngVQNZJdvIZ5bTm1g_4keOGGp4n/s1600-h/PICT0012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpGw2y519bQcy6qowSv6VY9dQ0nufNCnL5MZ0bfdn9BUgQ9ufE4zTvftQtNNDyhu_Xi7l_IoN3JnFyVt5ojl73DI0m6gTUbIn-XT5TNTK6qZn2XDiHngVQNZJdvIZ5bTm1g_4keOGGp4n/s320/PICT0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5323619866039075202" border="0" /></a><span style="font-size:78%;">Poor man's drip irrigation</span><br /></div><br /><br />As I've mentioned before, I'm giving the Chambourcin vines at the Naked Creek Vineyard a major haircut this year. As I get to each vine, I try think about how I want the vine structure to be years down the road. You can see some before and after pictures of a random vine below. I've also read in some of Jim Law's articles about his success with cane pruning his vinifera vines where he's had problems with phomopsis, so I'm thinking I may get some added benefit of reduced disease pressure as a result of these pruning decisions. Last year we had problems with both phomopsis and black rot in the Naked Creek Vineyard. I'm trying to tailor my spray schedule to anticipate and limit the fungal problems this year.<br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GMm8f2o7j8eUJRaM4gM_gGIReqJ3BFy1xeUsyoE88yPMrX4FBiXwAPU-T4zu3GbuNRpNkmbUP4LfdjANu4ZZidCURQosMGxhCEkZ1fcQh_05hfqr3FhhhSuS11j-ko9bq_xIHUJK7jrT/s1600-h/PICT0011.JPG"><img id="BLOGGER_PHOTO_ID_5323613113229502866" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GMm8f2o7j8eUJRaM4gM_gGIReqJ3BFy1xeUsyoE88yPMrX4FBiXwAPU-T4zu3GbuNRpNkmbUP4LfdjANu4ZZidCURQosMGxhCEkZ1fcQh_05hfqr3FhhhSuS11j-ko9bq_xIHUJK7jrT/s320/PICT0011.JPG" border="0" /></a><span style="font-size:78%;">Here is a before pruning shot of a Chambourcin vine<br /><br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgQ49khUxqxTVOG8vQsO93hizrjz-iNw7anB_ZMOEWBGiEbXK-FG2GoJXY6GsYjAw5cx2_FsyWJ0tv1AnWNcNQB4gODMUgdZ1f2w_cNWaXoTx0CNe5uPM_VHKvgAyBU2cmnVo9Zni06KT/s1600-h/PICT0012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgQ49khUxqxTVOG8vQsO93hizrjz-iNw7anB_ZMOEWBGiEbXK-FG2GoJXY6GsYjAw5cx2_FsyWJ0tv1AnWNcNQB4gODMUgdZ1f2w_cNWaXoTx0CNe5uPM_VHKvgAyBU2cmnVo9Zni06KT/s320/PICT0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5323788739774610450" border="0" /></a><span style="font-size:78%;">Here is an after pruning picture of the same vine<br /><br /></span><div style="text-align: left;"><span style="font-size:100%;">If you click on the pictures they will blow up to full size (warning: if you are on dial-up they are big pics) and you will notice in the before pruning picture that the vine structure needs some work. The cordon on the left side of the trunk only had a couple canes last year. The internodal space is way to large. On the right side of the cordon, there is the same problem along with way to much cane crowding toward then end of the cordon. So, I decided it was time to start over on this vine (and many others), so I removed the two cordons at the top of the trunk and selected two healthy canes from near the head of the trunk to lay down. These two canes will be the cordons as they mature.<br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsU2kshnG4CG3qve23EIIAVOCx6VEuazajP63ZSn53jtNELrpDaC_mWhHkG5LlNnM5j9MvTctDxwyNWjMlUHkCoC1zPc1LshE8nr708MsOnwuOcz8TM7nGYZ67xMhjSja4HqypvxZBROtN/s1600-h/PICT0007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsU2kshnG4CG3qve23EIIAVOCx6VEuazajP63ZSn53jtNELrpDaC_mWhHkG5LlNnM5j9MvTctDxwyNWjMlUHkCoC1zPc1LshE8nr708MsOnwuOcz8TM7nGYZ67xMhjSja4HqypvxZBROtN/s320/PICT0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5323791844602072082" border="0" /></a><span style="font-size:78%;">Here's a shot of the Naked Creek Vineyard in the Spring<br /></span></div><span style="font-size:100%;"><br /></span></div></div></div><br /><br /><br /></div>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-23900450758616076992009-04-07T21:36:00.008-04:002009-04-07T22:46:07.273-04:00Srambling to get it all doneSpring time is always <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">incredibly</span> busy on any farm, and we sure fit into that predicament. With the warmer weather and longer days comes lots of work in the vineyards and garden. Danielle ordered a large assortment of heritage vegetable seeds for the garden and every time I look at the box of seed packets, I get anxious wondering if we will get them all planted at the right time. We planted annual rye on our garden spot last fall as a cover crop. I picked up an 8 foot wide disk to try out on my John Deere 3120, which is my project tractor (like I really need another project) a couple weeks ago. I used the disk when I got it home to disk up half of the garden spot and now its ready for the rototiller if/when we get a few warm sunny days in a row.<br /><br />The vineyard progress towards bud break in the two vineyards seems to be getting away from me. I'm just about half way through pruning the Chambourcin vines at the Naked Creek Vineyard, and hope to get them finished by Saturday afternoon (if the weather cooperates). I've pruned everything in the vineyard here at Spring Mill Farm, and my main work here is planting the vines I purchased from Grafted Grapevines and the cuttings I received from Cliff at Chateau Z. As I mentioned in a recent post, I planted the NY hybrid last Sunday. Yesterday aternoon, I was able to get the twenty-five vines of Petit Manseng. Last year when I planted the NY Hybrid, the Petit Verdot, and the Viognier, I really worked the post hole digger for the tractor too hard with the 24 inch auger. This year, instead of tring to dig the planting holes in hard unworked ground, I plowed each new row and ran the small pull behind disk over the row. I did that two or three weeks ago and the planting holes have been much easier to dig, even with the 24 inch auger. At some of the holes last year, it would take over a minute to dig the planting hole with the tractor. The auger would barely inch through the hard soil. After working the ground, the tractor is able to dig the holes in a few seconds. Much easier on the equipment and the operator!<br /><br /><div style="text-align: center;"><div style="text-align: left;">Yesterday afternoon as I was gathering my equipment to plant the Petit Manseng, I noticed that the buds on cuttings of several of the varieties that I got from Chatea Z were really beginning to swell. I snapped the picture below of some Wine King cuttings. I really need to get them in the ground quickly. The temperature here is forecated to get down to 32 degrees tonight and it doesn't look like we will have anything that has broken bud if we get a frost., but it won't be long! I'm hoping that tonight will be our last hard frost of the season. I know thats a little ambitous, but why not be optimistic.</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cvABZTrRoVCtYX7YSpEPBK_qkt_oB9Df4AUB2z1AMRGyfmQyNjLrdy6VxPS8TVgdH-b21DHiAmbn6HS_hA2geBApilb80P5T3C2GqhSGmRnpa5k272y-ES6FG1vBts80tvYXdlSeFWhx/s1600-h/PICT0002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cvABZTrRoVCtYX7YSpEPBK_qkt_oB9Df4AUB2z1AMRGyfmQyNjLrdy6VxPS8TVgdH-b21DHiAmbn6HS_hA2geBApilb80P5T3C2GqhSGmRnpa5k272y-ES6FG1vBts80tvYXdlSeFWhx/s320/PICT0002.JPG" alt="" id="BLOGGER_PHOTO_ID_5322142629041542754" border="0" /></a><span style="font-size:78%;">Wine King cuttings with swollen buds<br /><br /></span></div><br />Today, after work, I was able to get some more cuttings planted. I got the Delaware, Herbemont, Wine King, and Diamond cuttings in the ground. I've been putting three cuttings in at each vine location. I think that should be sufficient to be sure we get a live vine in each spot. Next Spring, if we have more than one live vine at any of these locations, I will transplant it somewhere.<br /><br />I've also been amazed at the diversity of soil types from one end of the vineyard to the other here at the home farm. In the upper end of the vineyard, we have a darker brown loamy soil that is much more workable in your hand and appears to be richer. towards the end of the rows, the soil changes to a redder, heavier clay loam. You can see the diversity in soil types in the pictures below. I will be excited to see the difference in growth and flavor characteristics as the geology and microclimates of the vineyard change from one place to another. I've been trying to learn about the French term terroir, but I'm hessitant to use the term becuase of the snoby stigma that often time accompanies the concept.<br /><br />Here is a excerpt from an article written by Jim Law of Linden Vineyard, which leads me to think how the soil and elevation differences thoughout the vineyard will impact the grapes to be harvested:<br /><br /><span style="font-family:times new roman;"></span><blockquote><span style="font-family:times new roman;">"Does terroir exist in the East? Of course it doe</span><span style="font-family:times new roman;">s, but expressing it and understanding it takes more time than most of us will spend on this earth. Over the last 7 or 8 years I have been fairly consumed with the expression of terroir in my wines. I feel as tho</span><span style="font-family:times new roman;">ugh I have made some good progress, but have a lot to learn. France is my model, but I don't like to use the term terroir only because of the snob factor. I prefer to use "place" but I use the two interchangeably. I would like to share what I have uncovered and where my focus will be in the future."</span></blockquote><span style="font-family:times new roman;"><br /><br /><br /></span><div style="text-align: center;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysbCeUTDCWOuB9ca-MApCjdT2_HO43BppGIuM83_imT7CbZZ8o83qRHkw-4bU70PMu3Gi8JDkfQt4pa6rJ1ANSEtOXg1HQ_VddetFZq4CrAllypDQvxnXXx81-8FitEbgjdZjQqfOXGCN/s1600-h/PICT0499.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysbCeUTDCWOuB9ca-MApCjdT2_HO43BppGIuM83_imT7CbZZ8o83qRHkw-4bU70PMu3Gi8JDkfQt4pa6rJ1ANSEtOXg1HQ_VddetFZq4CrAllypDQvxnXXx81-8FitEbgjdZjQqfOXGCN/s320/PICT0499.JPG" alt="" id="BLOGGER_PHOTO_ID_5322143786795992850" border="0" /></a><span style="font-size:78%;">The soil is a red clay loam here. Note the 24 inch auger.<br /></span></div><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4DRHPhYQVL_yELYS2qVC6QbYi2wefHqnIY678wZfystLA4wUU8V1OaVIJaKqu3ivSPG0PzZAtZCa8g1hDmxv-6mtrF7AGx3ZwkN9j6RQdFYb9ruL9QmgLhh2mtSeKWnBnlTtAmuIrLhV/s1600-h/PICT0519.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4DRHPhYQVL_yELYS2qVC6QbYi2wefHqnIY678wZfystLA4wUU8V1OaVIJaKqu3ivSPG0PzZAtZCa8g1hDmxv-6mtrF7AGx3ZwkN9j6RQdFYb9ruL9QmgLhh2mtSeKWnBnlTtAmuIrLhV/s320/PICT0519.JPG" alt="" id="BLOGGER_PHOTO_ID_5322144687070927090" border="0" /></a><span style="font-size:78%;">This picture was taken in the same light as the previous one. Notice how much darker and friable the soil is.</span><br /></div><br />The more I try to learn about the small nuances and differences that can be caused by geology, the less I feel like I know. If I get nothing else from my vineyard work, I will sure get a lesson in geology.<br /><br />I've yet to learn as much about the terroir and microclimate differences at the Naked Creek Vineyard. I have not studied the soild there nearly as much since it is a mature vineyard with permanent cover crops. I'll try to get my hands dirty a little more there this year.<br /><br /><br /><br /><span style="font-family:times new roman;"></span>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0tag:blogger.com,1999:blog-7097547970240290994.post-27530533619673062192009-04-05T22:21:00.006-04:002009-04-05T23:12:14.913-04:00Busy DayToday was a full day for Danielle and I but it turned out to be a great day! Today was our first wedding anniversary. Its hard to believe we've been married a year now. We got up and went to <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nellysford</span></span> for brunch at a little wine and cheese shop that has a great little restaurant named Basic Necessities. If you are ever around Wintergreen on a Sunday morning, its a great place to stop for brunch. We stopped on the way back home at <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lowes</span></span> and picked up a few strawberry plants and a dewberry bush.<br /><br />When we got home, we planted seven (I think) heritage apple trees that we got from Cliff over at Chateau Z. Last fall, he grafted the heritage varieties on dwarf rootstock. We've had them sitting in a bucket of water for weeks waiting for the rains to stop long enough to get some farm work done. With the help of the Massey Ferguson and a post hole digger, we made quick work of it. We had plenty of help. My sisters children, Adam (6), <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Rebecca</span></span> (4), and Ben (2) all wanted to help. Now I understand why it took my Dad so long to get anything done when we were kids. Everyone says these kinds of days are preparing Danielle and I for children one day. We got them all in the ground without any trouble. Its kind of funny to watch 3 small children fight over who gets to stomp the dirt in the hole to pack everything down.<br /><br /><div style="text-align: left;">After planting the trees, Danielle and I planted the strawberries in one of the raised beds we built in the red clay bank beside the driveway to the barn. We've had a hard time getting any kind of ground cover established on that bank, so the raised beds have really helped. Last year we got some great <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">tomatoes</span> out of one of the raised beds. Between the strawberries, Danielle planted some lettuce plants which were given to us by James Henderson to try. The freckled variety is new for them. Then we laid down a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">soaker</span> hose and mulched the bed with straw.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_n_hPlbUhgWboLexDrZrqRHXoYTXVLZVzqXe04GcZjCPLvZdlK7wy3oRxJyfFPUztrqMMZDMwiFsE2DqgpzuH7yHpS9IR3w0SG_a4kkxfqVlfjlYShR20TZMtEHt835piIAjYDGKTSoZ/s1600-h/PICT0477.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_n_hPlbUhgWboLexDrZrqRHXoYTXVLZVzqXe04GcZjCPLvZdlK7wy3oRxJyfFPUztrqMMZDMwiFsE2DqgpzuH7yHpS9IR3w0SG_a4kkxfqVlfjlYShR20TZMtEHt835piIAjYDGKTSoZ/s320/PICT0477.JPG" alt="" id="BLOGGER_PHOTO_ID_5321409011473925042" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEzrNNReG2mROE4qxmk9R7nce9wE_1REet40gZnwm2XA_kRp_8aY93KhBAdBuMJYKMMeq3nr7riKxDLpyqawCTMTWmsrzV2g9-h4EQ4RWCDPUFZtCWLF-D4nacrmhoT8pzWkPzXUkMLt8/s1600-h/PICT0489.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEzrNNReG2mROE4qxmk9R7nce9wE_1REet40gZnwm2XA_kRp_8aY93KhBAdBuMJYKMMeq3nr7riKxDLpyqawCTMTWmsrzV2g9-h4EQ4RWCDPUFZtCWLF-D4nacrmhoT8pzWkPzXUkMLt8/s320/PICT0489.JPG" alt="" id="BLOGGER_PHOTO_ID_5321410556098979730" border="0" /></a> Danielle was not too happy when she realized that strawberries perform much better if you pinch the blooms off the first year. We also planted the dewberry bush further down the bank.<br /></div><br />After planting the berries and lettuce, I headed to the new vineyard here at the farm and worked to plant some of the new vines I've received over the last couple weeks. Today I was able to get ten more of the NY 76.0844.24 (which I mentioned in the previous post) in the ground before the day was gone. Danielle <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">chr</span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">onicled</span> some of the planting work and the pictures are below.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjotv9-zVcm-llrZMp9NiyM5KYi-E5QF8gd2xYb_U-InFvo3f6gzmcHxHkL58J2-TaknmEOvDPaLkg42F-e9QjM5tJ0l9VSZdviyeKmt5QP5RV8rCWqoTzwho90uboy3Ua2ik33mRvl99/s1600-h/PICT0492.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjotv9-zVcm-llrZMp9NiyM5KYi-E5QF8gd2xYb_U-InFvo3f6gzmcHxHkL58J2-TaknmEOvDPaLkg42F-e9QjM5tJ0l9VSZdviyeKmt5QP5RV8rCWqoTzwho90uboy3Ua2ik33mRvl99/s320/PICT0492.JPG" alt="" id="BLOGGER_PHOTO_ID_5321404292840796962" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFF7-iTpmbw9YkGAu7LkwkMA-XLKIPeM5qaLMUHGEWb_9VgVRrGiPUdV-srT0FwodmVwsthTuEHZYFDaQvQB8i43CBfx7d7X4JDt4OZrNdQ-TSP6QH_z1emgR0DIDnikFbSJoaeyKJ9Oxo/s1600-h/PICT0496.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFF7-iTpmbw9YkGAu7LkwkMA-XLKIPeM5qaLMUHGEWb_9VgVRrGiPUdV-srT0FwodmVwsthTuEHZYFDaQvQB8i43CBfx7d7X4JDt4OZrNdQ-TSP6QH_z1emgR0DIDnikFbSJoaeyKJ9Oxo/s320/PICT0496.JPG" alt="" id="BLOGGER_PHOTO_ID_5321408006386129250" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvexS66Xx8mouGCJ5jE_7RXJyZmYq_V0J4JE2UXn_bnGiAtSPZBJwNnOBEeKQws9PRCWW-oe8Kt6cpDgk2spkCPuDR8D9lNSLpwUX5Q0cyrq1JwLaHmCHGPTTbGx52FIwIhN8wEEXU01Z/s1600-h/PICT0501.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvexS66Xx8mouGCJ5jE_7RXJyZmYq_V0J4JE2UXn_bnGiAtSPZBJwNnOBEeKQws9PRCWW-oe8Kt6cpDgk2spkCPuDR8D9lNSLpwUX5Q0cyrq1JwLaHmCHGPTTbGx52FIwIhN8wEEXU01Z/s320/PICT0501.JPG" alt="" id="BLOGGER_PHOTO_ID_5321408434879361954" border="0" /></a>HBhttp://www.blogger.com/profile/02759886385832088892noreply@blogger.com0