|Zac Robinson of Husch Vineyards|
|Amy poses in front of the rose-covered cottage that serves as the charming |
tasting room at Husch Vineyards.
Last Sunday marked my first visit to Husch Vineyards. Being a part of the retailing arm of the wine business, my Wine Specialist compadres, Mark and Amy, arranged for us to get a special tour hosted by Zac Robinson. Zac and his sister, Amanda are the family owners of the winery. They are most recent stewards of this land, since they are descended from three generations who have grown grapes and produced wine here.
|Zac leads us through a tour of the vineyard.|
|Amy inspects the tiny grapes.|
|The future harvest of 2013.|
|A nesting box is home to barn owls. The owls help keep the voracious gopher population in check.|
|A gopher skull encased in an "owl pellet". The rodent control program appears to be working.|
|Do you speak wine code?|
|Zac educating Mark and Amy about wine barrels.|
|Amy seems pretty pleased with her "library" encounter.|
PS... it pairs well with Husch wine!
Tomato and Summer Squash Gratin
Recently Mark and I watched a cooking show which featured Jacques Pépin making vegetable dishes that would serve as sides or the main meal. I was so mesmerized with watching Jacques whip up his classic dishes, that I made poor Mark watch the show four times. After four viewings, he certainly knows how to make a mean tomato and summer squash gratin. It is super simple to make, and is delicious.
The amounts needed for this recipe will depend on how much you wish to make. If you have left over bread crumb mixture, simply freeze in something airtight until the next use.
zucchini or other summer squash
2-3 cups of fresh bread crumbs (Mark used old sourdough bread left over from my homemade loaf in the photo below to make the crumbs)
2-3 Tbs. good quality olive oil
2 Tbs. chopped fresh herbs. Mark used fresh oregano, thyme and sage from my herb garden.
1/3 to 1/2 cup grated Parmigiano-Reggiano
Celtic sea salt
freshly ground black pepper
|Sorry... mums the word on this recipe until our sourdough cookbook comes out.|
|I love to plant fresh herbs in the Spring. They are there when I need them, |
and it is a big money saver, too.
1. Preheat oven to 350 degrees. Slice the tomatoes into rounds and then cut in half. Cut the zucchini into slices down the length. The slices should be similar in size... a little less than a 1/2 inch thick. Layer in a shallow buttered dish.
2. I like to make my fresh bread crumbs in the food processor. Stir together the bread crumbs, herbs, salt, pepper and olive oil in a bowl. Stir in the Parmigiano-Reggiano, reserving a couple of tablespoons for the top.
3. Sprinkle the bread crumb mixture over the top of the assembled tomatoes and squash. Sprinkle the reserved cheese on the top.
4. Bake in the oven for about 40 minutes or until the vegetables are tender and the topping is crisp and lightly browned. Remove from the oven, cut into desired portions and serve immediately.