This last weekend was a big one at Somerset Ridge Vineyard. The new wine, Buffalo White, was released. The weather was outstanding and the hillside was covered with people enjoying the wine, box lunches, live jazz and warm sunshine. The tables on the veranda were occupied by relaxed souls with smiling faces.
We did indeed have “bud break” about 2 weeks ago, and already the leaves are growing, the vines are looking more alive and vibrant every day. When you visit the vineyard, make sure you take time to meander down the hillside. I find watching the growth progress throughout the spring and early summer is fascinating. I actually have a favorite vine, one of the original vines planted in April, 1998. I’ve watched it grow into a gnarly looking old vine, even though it will live for years to come. Each year it gives us more grapes, higher quality grapes. I love that vine!
On Mother’s Day weekend, May 8th and 9th, we will be celebrating Mom, but also the annual
Miami County Farm Tour. This is maybe our 6th year as far as I can figure, of being part of the tour. It is always successful with families enjoying all of the different farms. Agriculture is going strong in Miami County. To find out more about the farm tour, go to http://www.miamicountyks.org/ecodev_farmtour.html
In the meantime, mark your calendars for Saturday, June 12th. Somerset Ridge will be hosting 30 Kansas City area artists at the annual Art in the Vines. It is a wonderful day in the beautiful vineyard with fine art work hanging among the vines! Don’t miss it! I’ve seen some of the art work that will be there; you are in for a treat!
Grilled Avocados. Cinco de Mayo is coming!
1 tablespoon olive oil
1 tablespoon lime juice
2 large ripe avocados, halved, seeded, and peeled (about 1 lb. total)
1/4 teaspoon kosher salt or 1/8 teaspoon salt
1/4 cup bottled picante sauce
1 ounce Monterey Jack or farmer cheese, shredded or crumbled (1/4 cup)
Snipped fresh cilantro
Salad greens (optional)
Bottled picante sauce (optional)
Dairy sour cream (optional)
1. Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
2. For a charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese. Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill, preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above.)
3. Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picante sauce and sour cream. Makes 4 servings.