vawinegrower.blogspot.com
Wine and Dine from the Ground Up: Valencay
http://vawinegrower.blogspot.com/2010/05/valencay.html
Monday, May 17, 2010. I'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! When I checked the cheese Sunday night, there is definitely mold growing through the ash. We'll try these in about two weeks. Monday, May 17, 2010. Subscribe to: Post Comments (RSS). Much of our farm is in pasture land, but we also have a vineyard and a large garden. View my complete profile.
vawinegrower.blogspot.com
Wine and Dine from the Ground Up: November 2009
http://vawinegrower.blogspot.com/2009_11_01_archive.html
Tuesday, November 10, 2009. Last 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 Anita's. To get some more practice milking. She came home with about two and a half gallons of fresh goat milk. I started around 8 pm that evening while watching the Hokies. Play ECU in Greenville, NC. Wrapped up a win. By morning and sev...
vawinegrower.blogspot.com
Wine and Dine from the Ground Up: January 2010
http://vawinegrower.blogspot.com/2010_01_01_archive.html
Sunday, January 31, 2010. Its not good. Trust me. 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. While the garlic and peppers were commingling. 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. Links to this post. Sunday, January 31, 2010. Wednesday, January 13, 2010. Goat - Yes , Camembert - No! In my last post (...
vawinegrower.blogspot.com
Wine and Dine from the Ground Up: Goodbye Hand Milking
http://vawinegrower.blogspot.com/2010/05/goodbye-hand-milking.html
Thursday, May 27, 2010. Memphis tolerated the new milker very well. Thursday, May 27, 2010. Subscribe to: Post Comments (RSS). I'm a part time farmer, full time agricultural loan officer here with my wife, Danielle, and all our critters in Concord, Virginia. We live on my family farm where we have horses, beef cows, a couple goats, chickens, two dogs, and two barn cats. Enough to make a normal person go completely crazy! Much of our farm is in pasture land, but we also have a vineyard and a large garden.
vagueflutter.com
I'm Home!
http://vagueflutter.com/blog/2010/09/03/im-home
Update from the Second Surgery. Mile 22 of the Marathon ». September 3, 2010. Trackbacks are closed, but you can post a comment. Homeward, pedal to the metal! They gave my the green light to come home yesterday. After a flurry of visits from various nurses, neuros, medication counselors, a social worker, I put on some Citizen Clothing &. A silk headscarf and Jon whisked me away in the Subaru. Cheryl &. Leta waited for us at home. Hard to believe that 9 days &. To grow strong, from. The key. I’m not k...
vagueflutter.com
UCSF Days 2 and 3
http://vagueflutter.com/blog/2010/08/25/days-2-and-3
Stacey Update from Surgery. Quick Bites from Thursday and Friday ». Days 2 and 3. August 25, 2010. Trackbacks are closed, but you can post a comment. I originally was going to call this post Pudding It’s not about pudding, but that’s a place to start. Before going in to surgery, Stacey and I would talk at length about what kind of food would sound good for the week between phase 1 and 2, and the recovery. Definitely soups: like Chicken Noodle, Matzo Ball (go team! Quickly. Stace mentioned Pudding Pops.
vawinegrower.blogspot.com
Wine and Dine from the Ground Up: Valencay Update
http://vawinegrower.blogspot.com/2010/05/valencay-update.html
Wednesday, May 26, 2010. Above is what the Valencay looked like at two weeks old. Here it is at about 3 weeks. We'll cut another one this weekend. The rind is very bloomy! I'm still making chevre at least twice a week. We are staying busy! Goat barn, hay making, and garden updates coming soon! I made another batch last week. Here is a cheese getting ready to be dusted with ash. Here is the same batch at 7 days old. We're still making chevre at least twice a week too. Definitely keeping busy!
vawinegrower.blogspot.com
Wine and Dine from the Ground Up: August 2009
http://vawinegrower.blogspot.com/2009_08_01_archive.html
Monday, August 31, 2009. So, I'm a little bummed; hell, I'm a lot bummed. Two weeks I was working through the Chambourcin. Block at the Naked Creek Vineyard cluster thinning. Chambourcin. 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 th. Links to this post. I'm a pa...
vawinegrower.blogspot.com
Wine and Dine from the Ground Up: May 2009
http://vawinegrower.blogspot.com/2009_05_01_archive.html
Monday, May 18, 2009. Make Hay While the Sun Shines. There 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! 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 Kubota. I sprayed my second round of Manzate. In the Naked Creek Vineyard Sunday evening. Getting ready to spray fungicide at the Naked Creek Vineyard. With the "new" Kubota. Hay on the ground. Vines in...
SOCIAL ENGAGEMENT