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Farm to Table

starting seeds in eggshells

8/29/2018

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One of the easiest, and most fun ways to start a garden is by starting your seeds in eggshells! Not only is it quick and easy, but it's also a fun way to teach the next generation about gardening! First, make sure you save your eggs from breakfast, or (if you don't eat eggs) ask your friends and neighbors to save theirs for you. The greatest thing about eggshells is that they're compostable - so you can plant them right in the ground once your seed begins to sprout. 
- Use seeds that will easily grow in your windowsill, like basil or cilantro
- Use a spoon to fill each empty eggshell with premoistened potting soil
- Sprinkle a few seeds in each shell
- Add a bit more soil to cover up the seeds
- Spray the covered seeds with a spray bottle of water when soil is dry to the touch
- Be careful not to over-water
- Once your seeds begin to develop leaves, plant the entire eggshell into a pot (or your garden)

The eggshell will disintegrate as compost in the soil, providing your plants with nutrients. Place the pot in a sunny windowsill, and spritz with water when dry.

And Viola, your very easy eggshell plants!
Let us know how this worked out for you!


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pumpkin soup & farmhouse

7/9/2018

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Directions:
  1. Preheat oven to 350 degrees.
  2. Cut pumpkin in half, remove all seeds. Bake pumpkin until cooked through (about 1 hr.)
  3. Let pumpkin cool, remove flesh, and set aside.
  4. In a stock pot, sauté carrots and onions for 5 minutes.
  5. Add tomatoes and heat through.
  6. Add pumpkin and chicken stock and bring pot to a boil. Reduce heat to simmer and cover for 20 mins. Add salt, pepper, and sugar.
  7. Remove from heat and let cool.
  8. Transfer soup to blender and puree until smooth and then return to stock pot to warm.
  9. Serve topped with croutons, crispy sage, and a glass of Farmhouse red.
*Heat 1 Tbsp olive oil in a small saute pan over medium-high heat. When oil is hot, add 4 sage leaves and fry for about 5 seconds per side. Do not let leaves brown. Transfer to paper towel. Repeat with remaining leaves.

Get cozy and try this delicious fall pumpkin soup recipe with our Farmhouse Red! This feel good recipe will keep you happy, satiated and warm. 

Ingredients
Serves 4-6
  • 1 lb pumpkin
  • 1/4 cup butter
  • 1/2 lb carrots, sliced
  • 1 onion, chopped
  • 1/2 lb tomatoes, chopped
  • 3 3/4 cups chicken stock
  • Salt and pepper to taste
  • Pinch of sugar
  • 12 crispy sage leaves*
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pizza margherita and farmhouse red

12/28/2017

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Directions:
Preheat oven to 550 degrees. Shape the dough how you want it. Spread the sauce out from the middle.  Leave a ½ to 1 inch margin. Place the mozzarella on the sauce. Place the basil on top of mozzarella. 
Sprinkle salt to taste. Grate the pecorino romano onto the pizza.
Drizzle with olive oil and place on baking sheet.
Bake for 7-8 mins and enjoy with
​farmhouse red!


In our opinion there's nothing better than pizza and wine. Try this winning combo of farmhouse red and classic margherita pizza!

Ingredients
Serves 1-2

8 oz pizza dough
8 oz favorite pizza sauce
1 tablespoon extra virgin olive oil
6 large basil leaves (to taste)
4 oz fresh mozzarella
1 oz pecorino romano
​Salt and pepper to taste

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kale and arugula salad and farmhouse white

12/28/2017

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There's nothing better for warm weather than a refreshing glass of wine and some feel good kale and arugula salad! This salad is easy to make and pairs perfectly with farmhouse white! 

Ingredients:
5 cups kale
5 cups aurgula
1/4 pine nuts or almonds
​4 oz grated parmesan
Oil, salt, pepper, lemon to taste

Directions:
Mix greens in a large bowl with roasted pine nuts or almonds add grated parmesan cheese. Dress salad with a mixture of olive oil, lemon, salt and pepper. Serve with a glass of farmhouse white wine!
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  • About
    • People
    • Farming Practices
    • Green String Institute
  • Our Wines
  • Farm to Table
  • Contact
  • TRADE