Adastra Wines

Tomato seeds, that is.

It's a spectacular garden...puts our tiny garden to shame!

Lovely! I would be really grateful for an Adastra pumpkin pie recipe.

Hi Tonia! Here's a good recipe from Adastra friend Jennifer Jekel, who's a pie-baker extraordinaire:
- Prebake pumpkin or squash in a 350-degree F oven til mushy. I put butter, brown sugar and maple syrup inside the cut halves to add richness to the flavor. After baking, scoop out the flesh and puree in a food processor or blender.
- Make a pie crust in a 9-inch pie plate and set aside.
- Scald 1-1/2 cups milk, or for a rich pie use half and half
- Mix together 1-1/2 to 2 cups cooked pumpkin, 1/2 teaspoon salt, and ginger, nutmeg, cloves and cinnamon to taste. Beat in 3/4 to 1 cup brown sugar (or blend sugar into pumpkin in food processor or blender). ... See More
- Fresh ginger may be used, but powdered is good. Blending whole spices in a coffee grinder really makes a difference!
- Pour pumpkin mixture into pie shell and bake at 350 to 400 degrees F til done (approximately 40 minutes, or until center doesn't quake much when pie is 'jaggled').
Note: I like to sprinkle with finely chopped pecans or other nuts before putting in over.

Awesome!! But we already knew that. :-)

Hey Chris, what do you do with your old barrells?

Hi, Terri! We re-use the barrels for up to three years; the amount of flavor they impart reduces with time, but it's useful to be able to use less oaky barrels for part of the wine. For example, this chardonnay went into 17 barrels; of these, 12 are new this year and 5 are from last year.

After three years, usually we either sell the barrels to wineries seeking older barrels or to people who turn them into furniture or planters.

Lovely shots. Beautiful grapes. Nancy

Hope the harvest went well and all the Merlot was picked.

That is so cool!

Naomi: I will try to come by in the morning!

When will the club get it in our shipment?

Hi Terri! The shipment will go out early next week.

woo hoo!

Hey Chris and Edwin. Wish I was there.

Thanks for the photos!