Making Albariño

If the complicated world of wine, with its weirdly-named varietals and strange descriptions — like, how can wine be dry? or have a nose? — has ever mystified you, consider the photo at left. That’s what I saw the first time I ventured into the building where the wine is made at Bluemont Vineyard. A…

Dirt Farm Hits the Bottle

On Tuesday, Janell, Bruce, Nick, Wes and I gathered in the tap room to generate label content for the two beers we’ll be bottling soon. We sniffed and sipped and savored and threw out all the words we could think of. Here’s the result of that brainstorm:  Work Session IPA We call it “Work,” but…

Kale as Tender as Parsley

I ate my kale with pinto beans and quinoa — not a fancy dish, but cheap and nourishing. First I braised the kale with some onion, and since heat softens the flavor of kale, sauteed onion controlled the flavor of the dish. That was all right. I had eaten a lot of the kale raw…

Grassing up

It’s supposed to be good for you to a degree that makes you wonder whether it’s too good to be true. Some of the claims are hard to believe: “Wheatgrass juice fights body odor! Wheatgrass juice blocks tooth decay! Wheatgrass keeps gnats out of your eyes!” And relieves arthritis, and reduces inflammation, and protects against certain cancers.…

GCF Kale Watch Week Three: Spinach

I picked the spinach in that bowl on February 10, which is the dead of winter on the Blue Ridge, but the leaves I pulled from the ground were not dead. The big leaves with the red streaks on their stems had probably been alive for three or four weeks, during which time the temperature…