Traveling the Wine Trail of Quebec's Eastern Townships

This past Saturday, the weather was pleasantly cool and sunny which turned out to be a perfect day for Dave and I to explore a sampling of orchards and vineyards along the La Route des Vins. We crossed over the border in Northern Vermont in Richford, a small crossing with no worries of long lines. Once in Quebec, we traveled a short distance along Chemin Richford to our first stop in Frelighsburg, a picturesque village of art galleries and historic sites. Clos Saragnat, is a certified organic farm and the place to go for authentic ice cider, made by the original creator of this now popular drink. The property was purchased in 2002 by Christian Barthemeuf and Louise Dupuis and  was restored from a neglected orchard to its current 86 acre productive certified organic orchard and vineyard. 

Christian Barthemeuf, a native of France, settled in Quebec about 35 years ago. In 1980 he planted the first grape vineyard in Dunham, Quebec, now the center of the wine route. Wanting to produce something unique and conducive to Quebec's climate, he experimented and created the first bottle of ice cider in 1989. From that small beginning, the popularity of ice cider has grown and is now recognized throughout the world. At Clos Saragnat, the apple varieties have been selected to hold the apples on the tree even after temperatures dip below freezing. Once frozen, the apples are picked and pressed immediately while still frozen. The result is a dark and naturally sweet authentic ice cider.  

Cider-making facility and Clos Saragnat

It took only a small sip to win us over and to realize that we were tasting something special and unique. 

Our next stop was Val Caudalies which is on the way to Dunham, another quaint village with historical buildings and a winery, Clos Ste-Croix, located right in the center of town. Val Caudalies Vignoble sits atop a hill with fantastic views of the Green Mountains. 

It is a great spot to just stroll through the orchard or to sit with a picnic lunch and enjoy the view.

 Jay Peak in the Distance

Not too far up the road, we visited the area's first established vineyard, Vignoble Domaine de Cotes D' Ardoise, which was, in fact, planted by Christian Barthemeuf, and is where the first ice

cider was created. In addition to wine tasting, this vineyard has a full service cafe and picnic tables scattered throughout the grounds. The highlight of this stop, though, is its display of 250 sculptures, located both inside and throughout the grounds. One could easily plan on spending several hours here strolling and admiring the art.

From Flowers to Artwork, the Domaine des Cotes D'Ardoise Vineyard is a Photographers Dream

I'm not sure what kind of bird this is, but he was enjoying the field of flowers and herbs that had gone to seed

And artwork wasn't restricted to the sculpture garden at the winery. Further up the road in the town of Stanbridge East, the Antiquites Au Fil du Temps had their own artistic displays outside.

Since there are many more vineyards in this region than can be visited in a day, we had to narrow our selections. One which made the list was Vignoble La Grenouille in Cowansville, because...well, just because I liked the name and logo. Thankfully, for the Tourist Guide and map of the Brome Missiquoi area, we were able to find this winery. It is a bit off the beaten path, but it is definitely worth a visit. The wines here are light, refreshing and fun and are all named "Frog" in one language or another.  


In contrast to the small Vignoble La Grenoville, our final stop was at a large farm and tasting center. Driving up the driveway to the Vignoble Domaine Bresee in Sutton you are first greeted by horses. The farm was adorned for fall and even had a pumpkin patch with pumpkins ready to be taken home to be made into jack-o-lanterns. Inside the store, the long bar was filled with customers talking and enjoying their tastings. In addition to wine, the shop also sells locally raised meats, honey and various condiments.


                                            Pumpkins, mums and a tractor, oh my.

 After our final tasting of the day, we drove into Sutton for an early dinner, eating outside at le Cafetier where I had my first hot latte in a bowl!

Pear Compote with Port Wine

The autumnal equinox arrived at approximately 4:51 Wednesday morning in the Eastern Daylight Time zone. In New Hampshire the sunrise was 6:34 AM and sunset will be 6:44 PM. On Sunday, September 27,  the time between sunrise and sunset will be almost exactly twelve hours. The explanation for this variation can be read here http://www.timeanddate.com/astronomy/equinox-not-equal.html. Now that fall is officially here, it's time to start enjoying the tastes and smells of fall cooking. I am looking forward to getting the crock pot out again and having a warm stew ready when I get home from work.

I am also looking forward to heating up with spices some fresh mulled apple cider. I may even try to make my own cider as there are several simple recipes on-line. In the mean-time, I whittled away at our supply of pears by making this fruit compote. 

Ingredients:
10 cups peeled and chopped pears
1 cup raisins
1 cup golden raisins
1/2 cup chopped dried apricots
zest from 1 orange
zest from 1 lemon
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 cup port wine
-In large stockpot combine all ingredients except for port, bring o a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Uncover, increase heat and cook for another 15 minutes, or until it begins to thicken. Add port and cook an additional 5 minutes. Ladle into prepared jars, leaving 1/2 inch headspace. Process in water bath canner for 20 minutes. Wait 5 minutes, then remove jars from canner.

Pictured above are the jars of the finished fruit compote in front, with canned apple pie filling, applesauce and pears behind.

Time to Plant Garlic

Just because it's September does not mean that planting season is over. I decided to dig in the dirt some more by planting, for the first time, garlic.

I don't know much about the different types of garlic and just buy whatever is available at the store. I love to cook with it, though, so I go through a bulb fairly quickly. Each clove will produce one bulb, so if each one survives, I will have quite a bit of garlic to last me through next fall and winter.

Garlic is planted in the fall for harvesting next summer. They only had one type at the garden center, so I bought the softneck variety pictured above. Hopefully I didn't plant these too early as I have read different instructions on-line from planting after the first to 4-6 weeks before a hard freeze. It is so hard to know when fall temperatures will arrive as our evenings have still been relatively mild, not dipping much below fifty degrees. I planted the bulbs about four inches deep, and I will add additional mulch over the soil this fall to protect them throughout the winter.  Since potatoes should not be planted in the same location for three years, I used this year's potato plot as the location for the garlic. Now, it is just "wait and see" and hopefully Next spring I will see green shoots poking through the earth. Something to which I will be looking forward.

Start Your Day Communing With Nature

Gladiola in the Morning Sun

My favorite part of the day is early morning. Stepping outside and hearing nature waking up is a sign that the day is a vessel filled with possibilities. What could be a better way to start the day then to be outside surrounded by God's creation? I recently read an article that the best way to start your day is by Visualization. That is visualize what you want to accomplish. I would counter just the opposite, that they best way to have a productive day is to step outside and clear your mind. Just spending five minutes outside, experiencing the natural environment around you, is all that it takes to become rejuvenated.  I have a hard time being still because I am always doing - watering the potted plants and raised beds, filling the bird feeders, walking the dog...All these things are important, but it is also just as important to be still. So, as I stand next to the garden, I shut my eyes and just listen. I hear the crickets still chirping, the birds chattering, a dog barking. I take a few deep breaths and give thanks for this simple pleasure. Then, I am ready to begin the day.

Not Quite the End of Summer

The shorter days and the lower angle of the sun are definitely apparent, and even though we are in a bit of a heat wave, there is a slight chill in the air in the morning, a sign that it won't be long before the first frost warnings are out. But right now, I am enjoying all that is still alive in and around the garden.

Just after sunrise, crickets and insects are still chirping and trilling loudly, and birds are very active, picking up seeds from the ground and berries in the trees and bushes. Specifically, over the past week I have heard or seen blue jays, crows, pileated woodpeckers, chickadees, white breasted nuthatches, hummingbirds, goldfinches, cardinals, phoebes, tree sparrows, and other unidentified small birds.

The hummingbirds have been quite busy this week. In addition to the feeder, they are actively searching the flowers for blossoms and remaining nectar. Their favorite flowers right now are the zinnias and anise hyssop; although the latter has pretty much gone to seed. At the end of the week I will take down the hummingbird feeder so as not to confuse their migration time clock. They will have a long journey ahead.

It has been so hot this week that this phoebe flew straight to the sprinkler as soon as I turned it on. We haven't had rain for some time, so he was seemingly content to just sit on the fence and get showered.

Although most plants in the garden are past their prime, the eggplant and squashes are still flowering. I don't know if they will have time to set fruit, but I am not going to dig up the plants just yet as the blooms are pretty and also continue to provide a food source for the bees.

 Squash plant blossoms. 

Eggplant Flower

Some things in nature make me laugh. I don't know if this apple just fell off the tree and landed there, or if a squirrel left it with hopes of nibbling on it later. Either way, it's pretty amazing.

Even though the calendar is saying that summer is almost over, I am still holding on to it for a while longer.

Ratatouille

When you don't know what to fix for dinner at the end of the sumer, you can't go wrong with Ratatouille.

And, if you have your own garden, most, if not all of the ingredients, can be found in it.

Ingredients:
1 medium eggplant
1 yellow pepper
1 medium zucchini
1 medium yellow squash
1 clove garlic
1/4 onion diced
Olive oil 
2 cups chopped tomato, or one can diced
Fresh basil, parsley and marjoram

Zucchini, yellow summer squash and eggplant

Dice all the vegetables. Saute the garlic and onion in the olive oil, add eggplant and cook about 5 minutes. Add peppers and saute for 2 minutes. Add zucchini and saute for another 3 minutes. Finally add tomatoes and herbs, cover and simmer for 20 minutes. Serve with your favorite grain and a sprinkling of fresh Parmesan cheese.

Permaculture is Growing in New Hampshire

Native bumblebee on garden flower at Inheritance Farm

Permaculture, originally defined as "Permanent Agriculture", is so much more than that. It is fostering a way of life that goes beyond sustainability, to practices which, by mimicking what we see in nature, can foster an environment that will not only survive, but will thrive for centuries to come. Two weeks ago, I attended New Hampshire's third annual New Hampshire Permaculture Day which was held at Inheritance Farm in Pittsfield. Due to another commitment, I was only able to attend for half a day, so I arrived first thing in the morning. The Farmhouse's back yard was transformed for the day with composting toilets and tents that were used by event sponsors and vendors, and also to provide a spot for attendees to sit during breaks.

The 2015 NH Permaculture Day was held at Inheritance Farm in Pittsfield

There were so many presentations of interest that I had a hard time choosing which to attend. I settled on an Introduction to Permaculture Practices and the Native Pollinator Walk.  Both were very well prepared and informative. The fact that over 250 attendees registered for this event demonstrates that more and more people have a desire to live a life in concert with nature and not one of control. It is encouraging to see this movement growing which gives hope for a future worth living.  

Angie Hammond from the U.S. Forest Service talks about the threats to New Hampshire's native pollinators while Amy Papineau, UNH Cooperative Extension holds a display showing a sampling of the over 200 identified bees in New Hampshire.

Eggplant and Couscous

A flavorful dish packed with protein. Served with a fresh green beans, that for some reason are very scarce in my garden this year. I'm collecting only a handful every few days, so we savor them when we have them.

Eggplant and Chickpeas over Couscous
 1 cup couscous
1 can tomato sauce
1/2 teaspoon cumin
1/2 teaspoon curry
1/4 teaspoon salt
1 can diced tomatoes
1 large eggplant diced
fresh cilantro and plain greek yogurt
- saute eggplant in olive oil; add tomato sauce, diced tomatoes and spices and simmer covered about 25  minutes. Make couscous according to package directions. Add chickpeas to eggplant mixture and cook for another 5 minutes.  Serve over couscous. Add a dollop of greek yogurt and fresh cilantro.