This recipe for homemade dressing or stuffing has been passed down through the generations of my family: Great-grandmother Rieley, Great Aunt Florence, Grandma Rieley, Mom, and me. My family’s recipe for dressing has been modified minimally over the years and continues to be a favorite part of our Thanksgiving dinner. It’s even better on the second day due to the flavors melding together. The dressing re-heats easily, or just eat it cold–right out of the refrigerator (with the door still open). That’s how I enjoy it best! The Best-Ever Thanksgiving Dressing *Use organic ingredients whenever possible Ingredients: 1 loaf white bread (I use gluten-free) 1 stick salted butter 2 cups finely diced celery 2 cups finely diced yellow onion 3/4 bag of best quality seasoned stuffing mix (Mom uses Pepperidge Farm Herb Seasoned Classic Stuffing; I use Rudi’s Gluten-Free Savory Herb Stuffing) 2 cups of broth (vegetable, turkey or chicken) Method: Tear bread into small pieces and leave out overnight on a baking sheet, loosely covered with foil. Next, broil breadcrumbs for approximately 10-15 minutes, keeping a close check so as not to burn them. Finely dice celery and onion. Place stick of butter in skillet and sauté celery and onion at 300 degrees F. for five minutes; don’t overcook celery and onion, leaving a bit crunchy as they will continue to cook when baked. Add broiled bread crumbs, two cups each of sautéed celery and onion, 3/4 bag […]
Ankida Ridge Vineyards Amherst County, Virginia October 2018 With an elevation of around 1800 ft, a steep southeast aspect, and weathered granite soils over 500,000 million years old, Ankida Ridge’s name is befitting its breathtaking splendor—“Ankida,” an ancient Sumerian word which means where heaven and earth join. It’s definitely one of the most stunning vineyards I’ve visited. Located in […]
Meadows of Dan, Virginia Blue Ridge Parkway Recently, Farmguy and I participated in the grape harvest at a local winery just off the Blue Ridge Parkway in Southwestern Virginia. Located in the Rocky Knob American Viticultural Area (AVA), Chateau Morrisette Winery sits at an elevation of nearly 3500 feet. Boasting spectacular views, it’s amid one of the most rugged and mountainous parts of the state. Although the winery is at 3500 feet, most of its vineyards are down the mountain at 1600 feet. Chateau Morrisette Winery was founded by David Morrisette in 1978, making it among the oldest wineries in Virginia. It has 13 acres of land and produces approximately 70,000 cases of wine each year. Chardonnay, Viognier, Chambourcin, Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Petit Manseng, and Vidal blanc are among the varietals used in making Chateau Morrisette’s wines. Besides growing many of its own grapes, the winery also buys grapes from other vineyards in Virginia. Due to the state’s climate and growing season, Viognier and Cabernet Franc are some the winery’s most successful varieties. In the photos, Farmguy and I are harvesting Niagara grapes—a variety of the North American grape species Vitis labrusca. Niagara grapes are one of the few grape varieties that can grow at such a high elevation. These green grapes are table grapes and are also used in making jams, juices, and wines. They are mainly used in Chateau Morrisette’s sweet/dessert wines—Sweet Mountain Laurel and Red […]
Double rainbow on Green Hill Farm “Cultivate the habit of being grateful for every good thing that comes to you, and to give thanks continuously. And because all things have contributed to your advancement, you should include all things in your gratitude.” ~Ralph Waldo Emerson Enjoy your day!
The dream of a world class Virginia wine began with Thomas Jefferson. Although Jefferson knew that Virginia had the weather and terroir for grape growing and winemaking, he never saw his dream come to fruition. This is, in part, due to Phylloxera—an aphid-like insect that feeds on the roots and leaves of grapevines. However, Virginia grape growers now understand that to successfully grow European grapes, they must first graft the vine onto phylloxera resistant American rootstock. This was the first major hurdle to realizing the dream of a Virginia wine, the next, proving the viability of grape growing as an agricultural endeavor. Officially, the wine industry in Virginia began in 1976 with the Zonin family, one of Italy’s largest wine producers. They bought Barboursville in Orange, an area near Charlottesville, with the hopes of starting a vineyard. Underlying this decision was the belief that European grapes could thrive in the Commonwealth of Virginia. After the purchase of Barboursville, the Zonin family invited Gabriele Rausse, an Italian winemaker, who is currently the Director of Gardens and Grounds at Monticello, to assist in making the dream of a Virginia wine a reality. Today, the Commonwealth boasts hundreds of successful wineries and vineyards, many producing award winning wines–including Barboursville Vineyards, Virginia’s first commercial winery. And, Gabriele Rausse is partially responsible, having consulted on 40 vineyards and 10 wineries in the Commonwealth, including his own. He is considered the father of modern […]
September is my birthday month, and thankfully, I’m turning another year older. I am now firmly into my fourth decade–or as Farmguy corrected–fifth decade, because you count 0 to 10 as your first decade…..okay—whatever! The bottom line….I am forty-something and well into the journey of my life. And, with this understanding, I started considering the passing years and what “age” means to me. As someone who’s interested in wine and recently completed the WSET Level III Award in Wines through the Wine & Spirit Education Trust this year, I started thinking about aging in wine and aging in life. I thought about the grapevine’s journey versus our own journeys. Young grapevines have vigor and brightness, but it’s the older vines that are the most sought after to make the best wines. This is partially because the vines take on the nuances of their environment: herbs, mushrooms, and flowers as well as the minerality of the soil; and, as vines age, they produce a delightful complexity and intensity in their fruit. These extra years are prized and celebrated, because in viticulture, time is allowed for character to express itself. It’s understood that many vintages will pass before a vineyard will start to show its magic. From the vineyard to the cellar, respect for the aging process continues. A particular set of environmental conditions is cultivated to help the wines age: dark cellars, correct humidity, constant and perfect temperature, and no excessive […]
Farmgirl in Saint Émilion (right bank of Bordeaux) November 2016 “You had me at hello.” A line made famous by Dorothy Boyd, the love interest in the film “Jerry Maguire.” However, if Dorothy had been a sommelier, she may have said, “You had me at Merlot.” And, with good reason. Merlot, French for little blackbird because of its very dark fruit, is naturally versatile, acclimating to different climate zones and soil compositions, which, over time and a lot of travel, have made it the second most planted red grape on the planet, behind its brother from Bordeaux, Cabernet Sauvignon. Merlot can be big and rich, but also fruity and soft, without being overly high in acids or tannins. These characteristics make Merlot an elegant and easy choice to drink as well as pair with food. If that doesn’t spark your interest in Merlot, maybe this will. You know all those famous red wines from Bordeaux? Wines that are considered some of the best in the world? Well, they’re all blended with Merlot. And, many are mostly Merlot—especially, on the right bank of the Gironde estuary in the Bordeaux appellation, where it’s the law that Merlot has to be the predominant grape. Of course, the most famous Merlot wine is undoubtedly Pétrus (100% Merlot) from the Pomerol region of Bordeaux. This highly collectable wine can fetch several thousand dollars, depending on its vintage. You may not be as familiar with Merlot’s positive […]
Our new lambs–Tino, Sweet Pea, Butterbean, and Truffle Spring 2018 Please bear with this somewhat stream of consciousness post. I kept going around and around about what to say, how to say it, and whether to even say it. But here it is. Suffering at the hands of someone you love and who is supposed to love you, […]
Dash and Bizou There is no shortage of rabbits on Green Hill Farm this spring. I’m not kidding! We are Plum. Covered. Up. There are big rabbits, little rabbits, and even teeny-tiny rabbits. They’re everywhere: running across the driveway, darting into bushes, chasing each other around the vegetable garden, sunning themselves on the lawn, hanging out in the sheep pasture, munching on clover in the back garden, and sitting under the window in the dogs’ play room—tormenting poor Bizou. We simply have too many rabbits! Don’t get me wrong. I love all critters, especially cute, furry bunnies. But, lately, they’ve been making our lives somewhat stressful. These wascaly wabbits are driving Bizou and Dash to distraction, and me right along with them. Bizou is completely obsessed. Once in a while, I’ll hear a groan and a moan and then a whimper. This melodic trio quickly escalates into many high-pitched whimpers, followed by lots of frantic whining and running around the room. And, of course, jumping up on window sills—all in a vain attempt to glimpse rabbits. Understandably, this behavior isn’t good for Bizou, the window sills, or my nerves for that matter. So, whenever the rabbits decide to hang out under the windows, I usually encourage Bizou to leave the room, and I shut the door. The other day, Bizou was so wound-up, running in circles and launching himself at the window to get the rabbit that no amount […]
I really love it when ALL my ducks are in a row. 🙂 Ducks taking a stroll at Painswick Rococo Garden The Cotswolds, England Have a wonderful weekend!