When it is snowing outside…
This is what we are doing inside where it is warm and dry…
Last step in pressing…
When it is snowing outside…
This is what we are doing inside where it is warm and dry…
Last step in pressing…
Though we are really busy in the middle of grape harvest and have tanks of wine, at different stages of production, that have to be monitored and grapes ripening in the vineyard, we make time to keep an eye on the fruit trees in our gardens.
The pears are ripening and will soon be turned into Pear Dessert Wine (port). But, there is one kind of fruit tree that I think I will use for cooking and not for wine.
There are two Pawpaw trees in our Wine Barn Garden and the fruit is ready to pick!
The race is on to get the fruit when it just ripens, but, before the raccoons or the opossum.
Pawpaw trees (Asimina triloba) are native to North America, growing wild in much of the eastern and Midwest portions of the United States.
The fruit tastes similar to a banana, and can be used in recipes similar to how one would
use a banana.
This month Chef Matthew is making a special dessert with the ripe pawpaws. He’s
made a wonderful Pawpaw Cake and Pawpaw pudding topping to accompany the cake.
This will be on the menu and served in the Wine Garden this weekend. Should be very tasty.
Now, which wine will we pair with that?
With a very wet spring and pleasant temperatures, everything has been growing wonderfully, even the weeds.
As I was trying to eradicate the thistles from the farm, I came across this patch of
Austrian Peas blooming.
We had planted them last fall in a cover crop. The seeds germinated in
the cool weather then waited until the warmer weather of spring to grow.
They have such delicate and pretty flowers, that
provide good nutrition for the livestock, but also have deep roots that allow lots of
water to penetrate and enrich the soil.
We will let the blooms turn into seeds so they fall onto the soil and they will
be ready to germinate in the fall.
Though there is plenty to see in the walking trails at the Wine Garden, looking over
the wall and past the trees gives our guests the peaceful scenery of the pasture and
When the Excelsior Springs Park and Recreation Department invited us to bring one of our farm tractors to the Touch A Truck event at the Excelsior Springs High School parking lot on a Saturday morning in September, Jason, our
son and Director of Operations quickly and gladly said, “Yes!” We are very interested in
education and this seemed a great opportunity.
The great adventure began at early dawn with moving the tractor and putting the brush
forks on the front and the sprayer on the back.
After getting the tractor, truck and trailer sprayed clean with the pressure washer, since no one really wants to see a dirty tractor, though, that is a part of farm life, Jason took the tractor to town.
Cliff had to stay at the farm so he could finish planting with the “no-till” drill
in some poor sections of our pasture. We are planting a diverse seed mix of radishes, turnips and also some grass. Yes, cattle will eat these and the plants do wonders for
helping poor soil.
Along with the tractor, we brought a hand sprayer and some potted plants to show the children how a tractor and sprayer work together.
The child would pump the sprayer, pretending he or she was a tractor, and then
take the spray hose and squirt water on the plants.
The children had great fun
and we could explain to the parents where the spray nozzles were on the
sprayer so they could get the idea of what we were showing. It was a very hot day, close to 90 degrees and many times I wished the children had sprayed me instead of the plants!
Granddaughter Norah enjoyed showing the children how to pretend they were tractors
and pump and spray! At the end of their turn, we pretended that we took them to the barn and turned off their engines. It’s fun pretending!
The Excelsior Springs Chamber of Commerce had their trolley there also,
as you can see in this picture. The trolley has a Wine Tour approximately
twice a month and brings guests who are looking for a unique way to
There were many different kinds of trucks and service vehicles.
There were sirens and horns and bells going off throughout the
Overall it was a lot of fun. Every once in a while, we need to
do things that are just fun and support the community.
How many of you got your start with gardening
by following your garden mentor around during a garden tour.
And, if you were a young child, you were
allowed to be amongst the adults if you were quiet.
One had to be very quiet and that meant not saying anything
but listening to their conversation.
I don’t think it was just being around the vegetable plants
in the family garden that made me want to follow my mom around as she
showed her older sister, my Aunt Katie, the garden.
I think it was seeing the garden through my mom and my aunt’s eyes.
They would ooh and ahh over the rhubarb and the tomatoes. And of
course admire the compost pile too! That is gold to many gardeners!
Now, granted, my mom had 7 children to make sure the weeds were
pulled, and plenty of boys to turn the compost pile and do lots of
the hard digging and pulling, but here were two grown ladies, with a
young girl in tow getting such delight out of looking at all the plants.
Fast forward a few years, and in the same way, I love showing visitors the
gardens that we have here at the winery.
I think a connection was established for me between people and plants
as I followed my aunt and mom around that inspires me even today.
There is a lot of pleasure in showing guests how they too can grow the
same plants that we have, develop some of the same gardening skills
that we use and bring a little joy to their friends and family like we do
here at the winery through a garden at their homes.
I would definitely attribute some of
my understanding of the joy plants can bring people was through watching the relationship my mom and aunt had during their garden tours.
So, come and enjoy our gardens and bring a friend and build that fun relationship
around your walk through the garden.
If you have lived in the south or have been to California,
you may have fond memories of tasting fresh figs at the farmers market or
picking them from a tree.
Moving to the Midwest, where the weather doesn’t just dip below freezing
for a few hours but stays there for days on end, which isn’t good growing conditions for figs, doesn’t mean that one needs to give up eating fresh figs.
Figs do grow in Missouri. The first time I saw them growing outdoors was at Powell Gardens.
There was a row of plants next to a building and they were more like shrubs
than the large tree in our yard as a youth in Southern California. But, to my amazement,
these shrubs did produce figs. And if they could grow them, I figured, I could too.
After planting a rooted cutting, in our Courtyard here at the winery, I anxiously
waited for the plant to get big enough to produce figs.
I can laugh about it now, but I was a little discouraged during the first summer, since the plant got cut to the ground twice
by the well meaning gardeners whose weed eaters didn’t recognize an edible plant!
These young men hadn’t ever seen a fig tree or bush.
It would have helped if I had put a wire fence around it the first time, but
nonetheless, I planted another rooted cutting and this time I did protect it! This year was the 3nd summer and it was loaded with figs!
Figs ripen from the bottom to the top of the branch, so I would regularly check the bush throughout the fall for ripe figs. They continued to ripen up to the first frost.
Chef Marc featured a pizza special this fall topped with figs and paired it with our Missouri Chambourcin Wine. He also included figs in a topping for his Pumpkin Soup that he was serving as an appetizer in the Wine Garden. He and Wine Club Manager, Stephen, had paired this with Missouri Chardonel Wine. To use figs in a savory dish was new for me, since our figs were always eaten up fresh. That just gives me a reason to plant more next year.
In the years to come, guests can be on the lookout for the figs growing in our farmscape. Maybe, some will be inspired to grow their own. Or, maybe seeing the fig leaves or fruit will just bring back memories of a time when figs were enjoyed fresh.
Dutch amaryllis, Hippeastrum create a welcome show of beauty during the winter as many are given as gifts during the Christmas season. But if you haven’t seen amaryllis bloom outdoors in the summer, you are invited to come out to the winery and see the display of amaryllis in full bloom in our gardens.
Here’s how we did it.
Last year the Amaryllis bulbs were kept in the wine cellar
where it was cool and dry until mid-March when they were planted in pots and brought out into a warm 65 degree environment and full sun.
They were grown outdoors in full sun as soon as the weather was above freezing.
The spent blooms were cut off, which is also known as dead-heading, and the bulbs were watered all summer where they kept growing large and beautiful green leaves when kept in full sun.
September 1st, we stopped watering, but kept the plants
outdoors in the full sun as the bulb begins to wind down and the leaves begin to dry up.
the pots were moved indoors where it would be above freezing and dry. It can be in the dark during this time.
Do not remove the bulb from the pot as amaryllis don’t like to be disturbed.
Now, your amaryllis are ready to be brought out again in the spring and
your amaryllis have been trained to be summer flowers.
In California, my Grandfather Wagner loved amaryllis and propagated them.
He and my grandmother lived at Newport Beach and then moved to the dessert in Hemet, CA and his amaryllis came with him. his amaryllis would bloom during the summer and to see my amaryllis blooming in the summer reminds me of his influence in my life.
Looking forward to sharing our love of wine and plants
with our guests!
In the garden or vineyard these days,
All went well with the wine pairing this weekend. The favorite, hands down, went to the Medium Body Gravy
with roasted turkey paired with our 2013 Chambourcin wine. It was a wonderful taste treat! The wine really enhanced the gravy and
vica versa. Bits of Cliff’s handmade chicken/apple sausage really added depth to the gravy which
brought out the character of the wine. In this case, the turkey was there for the gravy!
Here’s the recipe:
Pair with Van Till Family Farm Winery 2013 Chambourcin Wine
4 ounces butter
6 ounces flour
6 each chicken/apple sausage links
2 tbsp olive oil
5 each shallots, sliced
1 tbsp mustard seed
1 tbsp black peppercorns
1 tsp coriander
1 tsp fennel seed
2 qts. turkey stock
In a saucepan over low heat, make a roux by melting the butter and stirring in the flour.
Cook the sausages according to package directions and dice into small pieces. Reserve.
Add olive oil to a medium sized sauce pot over medium-high heat and caramelize the shallots
with mustard seeds, black peppercorns, coriander and fennel seed. Add turkey stock and reduce
by one half, approximately 20 minutes.
Once reduced, strain mixture. Place liquid back in pot and stir in roux. Continue stirring over
medium heat until gravy becomes thick. Add diced sausage.
Keep warm for use right away or refrigerate.
The favorite gravy for our “under 21 staff”, who couldn’t taste the wine part of the pairing,
was the Red Wine Gravy made with our 2013 Norton Wine, chicken livers from local free range birds and fresh sage from the garden.
They couldn’t pair with any wine, but they felt this one could stand alone.
Here’s that recipe:
Red Wine Gravy
4 Ounces chicken livers, or giblets
2 tbsp butter
1 1/4 cups diced onions
2 cloves garlic, diced
3 tbsp butter
2 tbsp flour
6 cups chick or turkey stock
1 cup Van Till Family Farm Winery 2013 Norton Wine
1 sprig fresh sage
Saute livers, onion and garlic in sauce pot in butter until done.
Once brown, add the butter and flour and mix well. After 2 minutes,
deglaze with the red wine, stock and sage. Cook the gravy for at least 25 minutes
uncovered. When it has reached the desired thickness, remove the sage and transfer
the mixture to a hand blender. Blend until smooth. Serve warm or refrigerate.
The cornbread dressing paired beautifully with the 2011 Chardonel Vintner’s Choice wine, which was finished
on oak. The fresh sage, celery and onions harvested from the farm garden really made this pairing
….for the up coming wine pairings for our Open House this Friday and Saturday.
Look at this sage! The freeze didn’t bother it.
It is beautiful and the succulent leaves will give great flavor for
the cornbread dressing. You can see the willow hedge behind this sage.
This willow turns bright orange during the winter, which gives
a lot of color.
Cutting Celery is a great plant to have in the garden. It is easy to start from
seed and very hard to kill. I tend to be very successful with neglect, and this
one endures and survives.
The first time I had experienced growing celery was in California, when my oldest
sister, Kathy, spent a summer working in a celery packing shed near Nipomo while she and I
attended California Polytechnic State University in San Luis Obispo,
The fog would roll into the coastal hills
in the evening and roll out late morning and the weather was mild and gentle. Great
for celery. Well, Missouri weather has no such gentleness, but this celery does well
here. And, in spite of the freeze, it looks great!
Even the grasshoppers are hiding in here hoping to stay warm.
Onions are another plant that survived the freeze.
These are green onions that propagate themselves in the garden. They emerge first thing in the spring, slow down and just
sit there during the heat of the summer, and then start growing again during the cool
of the fall. We use these to garnish salads that are served in The Wine Garden.
Now, I need to take the harvest and cook and sample. Friday is our Open House
when we will be offering guests, who are tasting wines in the Wine Shop,
the opportunity to pair wines with samples of dishes that we serve for Thanksgiving
and during the holiday season. We will be showing how red
wine can be paired with turkey. The harvest from the farm will be an integral part of that
experience. Stay tuned!
Last month, the team here at the winery had an opportunity to go to Show Me Zip Lines located at our neighbor’s farm 2 miles north on the highway. We had the grandest time!
Cliff and I wanted our team to be able to speak from experience when guests ask about the Zip Line which was opened this spring on the Swafford Family Ranch. From my experience, it was awesome. Not only was riding, hooked to a cable 10 to 200 feet up in the air a blast, but the tour guides shared their story as well as the story of the farm, which always makes the experience more meaningful.
As we rode to the top of the hill and our tour guide explained some of the history of the farm as well as what we were seeing, I could imagine what it must have been like to have lived there on the farm years ago. That just added a dimension to the tour that was cool!
To also see the rocks in the canyon, up close, was an experience you just don’t get from driving around in the country.
After our tour, we hosted the Zip Line Staff for a pizza dinner and tour of our property.
We enjoyed showing them around and explaining the Farm to Table aspect of our grounds and we sampled the alpine strawberries growing in The Courtyard. It was very rewarding to hear the “wow” when the guests sampled those little strawberries that have such a robust flavor. This helped me to realize that what I sometimes take for granted, can be really interesting to other farmers.
Now our staff can speak from experience when guests ask us about the Zip Line or if they ask if there is anything else to do nearby since we are a destination winery in a very rural setting. Each of our staff can speak for themselves, but as for me, I had a grand time and enjoyed getting to know our neighbors. Thanks for a great time!