Holland Marsh Winery. when we got down to the production erea on our tour, we saw two rows of wooden berrels. last year's crop of the red grapes was especially sweet due to the dry and hot summer. the winery went and bought extra new Hungarian Oak berrels to get the natural oak flavor into the wine. unfortunately, this wine wasn't included in the wine tasting.
Of course not- they want you to buy it! I'm hoping one of these days to get to some of our local wineries. I've always wanted to take a barrel shot like this.
As for beet greens, I cut off most of the stem and then melt butter in a large frying pan. You can put a lot of leaves in because they will cook down rather quickly. Sometimes I just cook them with butter until they wilt and leave it at that. But I've also added in a couple turns of maple syrup, bacon bits, 1 clove garlic diced and on occasion cooked them with olive oil instead of butter (did that with the garlic one time). They take 2-3 minutes to cook. Very quick and easy! You can add anything according to your taste- I think onion would work too if you wanted to use that.
@olivetreeann Ann, thank you for your lovely comment and the cooking explanation. to get a good helping of the beet greens you would've to buy at least a few bunches. do you cook the beets, or can I steam them to serve them another time as a side dish. although I have done it before, I know they can be pickled. I usually buy those in a jar at the grocer.
@maggiemae Maggie my thoughts exactly. we were very disappointed. none of the offered red or white wines were to our taste,
we're so spoiled from the German wines over in Europe. when you buy a German import here.....they seem all watered down... I guess they have to changed to Canadian standard before they can be imported.
What shamed!!!!!!!!
@bruni Jeff and I usually get one serving each with a large bunch of beets. I'd say it's about 3/4 cup each- but I'm not great with measuring portions by eye. I buy them at the Farmer's Market so the bunches are a bit larger than the ones in the store. Yes, I have cut off the greens, leaving more stem than not, and cooked them ahead of time. But I try not to let too much time pass between having the greens and having the beets themselves. I don't want them to loose their freshness and I wonder if cutting off the greens might do that.
As for beet greens, I cut off most of the stem and then melt butter in a large frying pan. You can put a lot of leaves in because they will cook down rather quickly. Sometimes I just cook them with butter until they wilt and leave it at that. But I've also added in a couple turns of maple syrup, bacon bits, 1 clove garlic diced and on occasion cooked them with olive oil instead of butter (did that with the garlic one time). They take 2-3 minutes to cook. Very quick and easy! You can add anything according to your taste- I think onion would work too if you wanted to use that.
we're so spoiled from the German wines over in Europe. when you buy a German import here.....they seem all watered down... I guess they have to changed to Canadian standard before they can be imported.
What shamed!!!!!!!!