Back to Newsletter Archive Index

The Tattler "Tales from the Farm"

August, 2002                           Vol. 2,  No. 8

Direct from the farm!

That is the theme at Honeyflow Farm. In September, if you visit our farm roadside market, you can pick from more than 20 varieties of grapes! You can fill your containers with honey from a 55 gallon barrel! You can purchase candles made from pure beeswax! If you come to our farm & happen to see some guy standing around with a camera talking about bees, grapes, winemaking & candles - this would be me. If you purchase candles or honey from our website you will know that this is not like doing business with an impersonal major retailer.

This is not Walmart - This is a family farm!

This is the August 2002 issue of our monthly newsletter.
Through our web site you can purchase candles and honey products throughout the year.

To view past issues of our newsletter, please visit our Newsletter Archive.

If you do not wish to receive our monthly newsletter please visit the "edit subscription link" at the bottom of the page to be removed from our mailing list.

**********************

Our Vineyard and Honey Road Side Market will be opening soon on Friday September 6. Our normal hours of operation are 9:00 a.m. to 6:00 p.m. Friday - Saturday - and Sundays only. (NO MON-TUES-WED-THURS) We will send you another notice early next month.

We have changed our shipping method. Most packages are now shipped UPS Ground, with options for UPS 3 Day Select & USPS Priority Mail. Go to our shipping page for more details.

Our 2 gallon pails ($33.00 each) have become much easier to ship with UPS. We can ship them for $18.00 (East of Mississippi) and $26.10 (West of Mississippi.)

• GF & H - Drizzle honey on fresh grapefruit halves. Eat cold or brown halves under the broiler for two minutes.
• Honey Power - Mix 2 Tbsp. honey with 1/4 cup each nonfat yogurt and applesauce. Add 1/4 cup orange juice and stir for a power shake without the blender.
• Sweet Surprise - Spread toasted bread, bagels or English muffins with low fat cream or ricotta cheese. Sprinkle with almonds and drizzle with honey.
• Sunshine Smoothie - In a blender or food processor container, combine 1 cup plain or vanilla yogurt, 1/2 cup orange juice, 2 tablespoons honey, 1 cup cut-up fresh fruit and 1/2 cup crushed ice; process until smooth.
• Honey-Orange Yogurt - Mix together 1 cup plain or vanilla yogurt, 2 tablespoons honey and 2 tablespoons undiluted frozen orange juice concentrate. Use as a topping for frozen waffles or stir into hot oatmeal for a hearty and healthy treat.
• Five-a-Day Toss - Mix together 1/2 cup plain or vanilla yogurt, 2 tablespoons honey and a pinch of ground ginger. Toss with 3 cups cut-up mixed fruit.
• Citrus Times Two - Combine 2 tablespoons honey and1 tablespoon undiluted frozen orange juice concentrate; drizzle over grapefruit halves and broil, if desired.
  
  

• Mix creme honey with a splash of brandy. Spread on quick breads, fruitcake or toasted bread.
  Mix 2 Tbsp. each honey and dried fruit bits into 1/3 cup cream cheese. Keep it on hand to top bagels and toast.
  Cream ½ cup butter with 1/3 to ½ cup honey. Add in ¼ cup blueberries or ½ cup ground nuts. Use to top warm scones and quick breads.
  

• Layer yogurt, granola and fresh fruit in parfait glasses. Drizzle with honey. Repeat twice more, ending with a drizzle of honey on top.
• Mix 2 Tbsp. honey with ½ cup of sour cream. Pour over a bowl of fresh blueberries or strawberries.
• Mix equal parts honey and peanut butter. Use as a quick sandwich filling or celery topper.

• Combine ¼ cup each white wine vinegar and honey with 2 Tbsp. chopped fresh basil and 1 Tbsp. minced green onion. Add salt and pepper to taste. Mix well. Toss with mixed greens.
• Mix 2 Tbsp. each minced onion, red wine vinegar and warm honey with ½ cup mayonnaise and ¼ tsp. paprika. Use as a salad dressing or vegetable dip.
• Combine equal parts Dijon-style mustard and honey. Spread on sandwiches, use as a dip for vegetables and pretzels, or brush on grilled meat and sausages.
• Mix ¾ cup mayonnaise, ¼ cup honey, 2 Tbsp. Dijon-style mustard and 1 tsp. prepared horseradish. Use as a dip for chicken or turkey nuggets.

Main Dish Sauces

• Combine ½ cup peanut butter with ¼ cup each honey and rice wine vinegar, 3 Tbsp. soy sauce and 1 tsp. each minced jalapeño pepper, minced garlic and grated fresh ginger. Mix until blended. Use to baste chicken or pork.
• Cook 2 Tbsp. chopped onion in ¼ cup butter until onion is translucent. Stir in ¼ cup honey, 2 Tbsp. lemon juice and 1 Tbsp. chopped fresh basil. Bring to a boil; serve over fish or poultry.
• Combine ¼ cup each Dijon-style mustard and dark beer, 3 Tbsp. honey, ½ tsp. minced garlic and ¼ tsp. each crushed dried thyme leaves and salt. Mix well. Serve over cooked vegetables.
• Stir 2 Tbsp. frozen orange juice concentrate into 1/3 cup honey. Use as a glaze to refresh store-bought rotisserie chicken.
  

Dessert Sauces

• Combine 1 cup nonfat sour cream, ½ cup each honey and unsweetened cocoa powder, and 1 tsp. vanilla. Cover and refrigerate. Serve with fresh fruit and chunks of angel food cake.
• Combine 1 cup honey, ¼ cup fresh or frozen blueberries and 1 tsp. cinnamon. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and stir in 1 quart fresh or frozen sliced peaches. Serve over waffles, pancakes or ice cream.
• Reserve ¼ cup liquid from 1 can (16 oz.) of tart red cherries. Purée cherries in blender; add reserved liquid and ¼ cup honey. Boil in large saucepan; simmer 15 minutes or until reduced by half. Cool; stir in ¼ cup chilled champagne. Serve over custard, sliced fruit or ice cream.
  

Finishing Touches

• Mix honey with melted butter. Drizzle over angel food cake or pound cake for a sweet shiny glaze.
• To top carrot cakes and cupcakes, soften an 8-ounce package of cream cheese and mix with ¼ cup of honey and a pinch of salt. Cream until smooth.
• Beat 1 cup heavy cream until soft peaks form. Gradually add 3 Tbsp. honey and beat until stiff peaks form. Fold in 1 tsp. vanilla.
• Combine ½ cup honey, ¼ cup each lemon juice and orange juice. Stir until well blended. Refrigerate until ready to serve. Use to sweeten tea and glaze fruit.
  

Super Quick Honey Tips

• Sweeten coffee and tea with honey.
• Stir a spoonful of honey into fruit juice or nonfat yogurt.
  
• Drizzle warm honey over pancakes, cornbread and ice cream.
• Dip apple slices or other fresh fruit in honey.
• Dress up a snack of crackers and cheese with a dab of honey.
• Perk up bottled Italian dressing by adding a splash of honey.
• Mix 2 Tbsp. honey into prepared barbecue sauce - add more to suit your taste.

Honey Sweet 'n Sour Wings
Makes 1-1/2 pounds
(18-24 wings).

3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 teaspoon garlic salt
1/2 teaspoon bottled hot pepper sauce
1 1/2 pounds fried or baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

From National Honey Board

---

We were away from the farm for a week during July and when we returned it was time to do some major weed mowing. We also continued the operation of tieing vines up & using soap bars to limit deer damage. The grapes are increasing dramatically in size and will be ready for harvest next month.

We are now preparing for the fall harvest. Signs need to be repaired, our small sales building needs to be cleaned & some minor painting, and many other last minute preparations.

---

 

The continuous story of Cayuga Row 34 and how it behaves during this growing season.

Meet Cayuga Row 34 (or really the first vine in this row). This will be one of the vines that we will focus on this year, taking pictures of it all during the growing season. You will see it shortly after it is pruned (around Easter), when the buds are swelling and bursting in May, when it blooms in June, when the berries dramatically increase in size in July, when the berries color (although Cayuga is a white grape) in August, and you may be the one to harvest it in September!  

	Cayuga vine in mid-June
	Same vine in late June Vine is exploding in growth!
	The grapes are now in bloom. See the very tiny white petals. Click on the tiny grape below for a series of bloom pictures..

 

In late July this Cayuga vine and it's berry clusters are almost full size.

 

 

Click here for the rest of the story and to go to our more
in-depth study of 3 growing vines,
a Cayuga, Delaware & a DeChaunac

 

---

August Grape Recipe - Whitefish with Lemon Caper Wine Sauce
- Serves 4  
 (Recipe is re-printed with permission from St. Julian's Website)

.25 cup flour
2 T olive oil
.5 tsp salt
.5 tsp pepper
4 6-ounce whitefish fillets

Sauce
 .5 cup St. Julian Simply White Wine
.25 cup drained capers
3 T butter
.25 cup lemon juice
2 T chopped fresh parsley
1 T chopped fresh thyme

Pour flour, salt and pepper on plate. Coat the fish on both sides with mixture. Heat olive oil in large skillet on medium high heat. Add fish and cook on both sides until lightly browned. Transfer fish to a platter and cover with foil.

In a small skillet put the wine, capers, butter, lemon juice, parsley and thyme. Cook on medium heat until liquid is reduced by half, around 4 minutes. Spoon this sauce over fish and serve.

 

Do you have a great grape recipe - please send it to me and we will put it in our newsletter.

---

 

Our visit to ST. Julian Winery in Paw Paw, Michigan - July 2002

Michigan's oldest and largest winery has been family-owned and operated since 1921. It produces over 40 fine wines and sparkling alcohol-free juices. Our visit there was very rewarding, tasting many of the wines from the same varieties of grapes that we grow at our farm.

The "Simply Red" is a blend of Foch and DeChaunac with the addition of some fresh grape juice. It is a very nice red wine with a very slightly sweet finish but it does not taste sweet, just fresh.

The "Simply White", "St. J. Village White", and the "Blue Heron" are all blends of Seyval, Vignoles and a few other hybrid grapes with about 10% Reisling added.

Their Niagara wine is a 100% Niagara varietal.

What I am seeing at St. Julian is a lot of blending with sometimes a small amount of vinifera grapes added to the mix. This is something you can do in your own cellar. All of their wines were very sound, clean and refreshing.

St Jullian's winery is also starting to use 100% Michigan Oak barrels for some of their production!!

Click on small picture   to view their wine list.

********************************

Web: http://www.stjulian.com/    Email: wines@stjulian.com

716 South Kalamazoo Street  - Paw Paw, MI 49079
(616) 657- 5568 or (800) 732-6002

Tasting Rooms
Frankenmuth - (517) 652-3281
Monroe - (734) 242-9409
Parma - (517) 531-3786
Union Pier - (616) 469-3150

 

************************************************

Our St. Julian Pictorial

Entering St. Julian Winery	The tour and tasting people at St. Julian's were very helpful!	St. Julian's Winery in the early years.
A very large membrane press.	Large tanks for processing wine.
St Jullian's winery is also starting to use 100% Michigan Oak barrels for some of their production!!		Their wines have won many medals in the past.

 

 

************************************************

 

Red Wine Raspberry Sorbet - Serving size 6    (Recipe is re-printed with permission from St. Julian's Website)

This recipe won the dessert division in a local newspaper recipe contest with St. Julian Red wine as the secret ingredient.

3 Cups Raspberries, fresh or frozen
1 ¼ cups St. Julian Village Red or Simply Red
1 ½ Tablespoons fresh lemon juice
¾ cup sugar
½ cup whipping cream

Place all ingredients in a food processor fitted with a steel blade and process until smooth. Freeze in an ice cream maker. Let set in refrigerator 15-20 minutes, before serving.

************************************************

Whitefish with Lemon Caper Wine Sauce - Serves 4   (Recipe is re-printed with permission from St. Julian's Website)
.25 cup flour
2 T olive oil
.5 tsp salt
.5 tsp pepper
4 6-ounce whitefish fillets

Sauce
 .5 cup St. Julian Simply White Wine
.25 cup drained capers
3 T butter
.25 cup lemon juice
2 T chopped fresh parsley
1 T chopped fresh thyme

Pour flour, salt and pepper on plate. Coat the fish on both sides with mixture. Heat olive oil in large skillet on medium high heat. Add fish and cook on both sides until lightly browned. Transfer fish to a platter and cover with foil.

In a small skillet put the wine, capers, butter, lemon juice, parsley and thyme. Cook on medium heat until liquid is reduced by half, around 4 minutes. Spoon this sauce over fish and serve.

**********************************************

Visit St. Julian's Website

---

Our visit to Blumenhof Vineyards in Dutzow, Missouri - July 2002

http://www.blumenhof.com/

Blumenhof's vineyards were established in 1979. Beginning with the first vintage in 1986, Blumenhof has been dedicated to producing and bottling an unsurpassed selection of Missouri-grown varietal wines. Over the years, these wines have won scores of awards at prominent wine competitions, including gold medals at the Florida State Fair, International Eastern Wine Competition, Los Angeles County Fair, Missouri State Fair, National Orange Show, New World International Wine Competition, and San Diego National Wine Competition.

Our visit there was very rewarding, tasting many of the wines from the same varieties of grapes that we grow at our farm. We really enjoyed their Seyval, Chardonnel, Norton & Vignoles.

Click on small picture   to view their wine list.

********************************************

	Some of the Blumenhof Vineyards
A very large membrane press.	I just have to "inspect" the vines!

 

********************************************

The Missouri Wine Country

The glacier-dust soil following the Missouri River, together with a favorable climate, makes it possible to grow remarkable wine grapes. And from these grapes come remarkable wines. Indeed, the wines are so unique that, in 1979, this region was certified as America's very first Viticultural Area.

This area, about 60 minutes west of St. Louis has been known as "Duden Country."  Many German settlers emigrated to this area where Gottfried Duden, the German researcher/explorer, lived from 1824 to 1827. The region was earlier referred to as the "Duden Settlement."

Not many of the German immigrants were vintners or had specialized experience with grape growing. Most of them turned to grape-growing as a sideline to farming. They had to experiment for many years to find domestic grape varieties that would grow well in Missouri's climate and make good wine. But they persvered and a Missouri Wine Industry was born.

Most of the grapes grown during the 1860 - 1900 were Catawba, Concord, Virginia Seedling, Elvira, Nortons' Virginia, and Herbemont.

In the 1920's the long-feared prohibition of production and sale of alcoholic beverages became fact, and the 19th Amendment ended wine-making in Duden Country for half a century.

Then in the 1960's the wine industry was re-established, and they got Augusta, Missouri recognised as the nation's first wine district. There are now more than 40 wineries in the Area.

* A good part of the research for this article was from the book "Wine-Making in Duden Country" by Ralph Gregory and Anit Mallinckrodt.

********************************************

Visit the Blumenhof Website

---

I just received a note from E. C. Kraus Home Wine Making Supplies. Lots of good articles & recipes on their website and another good place to purchase supplies. I have added them to our Winemaking Supplies page.

E. C. Kraus Home Wine Making Supplies - P. O. Box 7850
Independence, MO 64054 - (800) 841-7404
Email: customerservice@eckraus.com - URL: www.eckraus.com

******************

I also received some mail from Sino Science & Technology Co., Ltd. They are manufacturers of refractometers to check sugar in grape musts, grapes and brewing. Check their website: http://www.sinoptics.com

******************

Another note from a website in UNIEDAL South Africa (I think.) Wine Quality Consultants - www.smalloak.com - An interesting website with lots of info & forums. Check it out.

---

This is a new section for Comments/Questions/Recipes from our readers. Please read the comments & feel free to put your 2 cents worth in. We had some questions on wine & honey vinegar - are there any vinegar makers reading this? Click here to send me a message.

(2nd pargraph)

Spring Frosts, Large Candles, Grape Hull Jam?, Three Rivers, MI , Meadery in the Traverse City area?, 800 lbs. of grapes last year, Moulds & Scents

Click here to visit our "From our Readers" Page

---

Congratulations! August candle winner is  = robsno1gal@cox-internet.com