Our favorite time of year in Amador Wine Country.

WRITTEN BY JACK GORMAN

Photos courtesy of Amador Vintners Association

Winter provides a bit of a lull for those of us in the wine industry. Vines fall into a dormant state, conserving energy and resources for the long winter days. Cellar workers quietly monitor the precious nectar of the gods they put into barrels after last year’s harvest. The air is still and quiet, and many winemakers and grape growers, like their vines, use the time to recharge in preparation for the upcoming growing season.

pano preoruning

 

Amador County grapevines taking a winter break

Read more: A look Behind the Cellar Door

WRITTEN BY ERIN MEYERING
PHOTOS BY SHAUN HUNTER 

What’s in a good holiday nog? Milk, eggs, vanilla, sugar, spice, everything nice … Oh, and lots of heavy cream.

DIY Eggnog Francovich6570

Read more: A Nod to Nog

WRITTEN BY CHRISTINA NELLEMANN 
PHOTOS COURTESY OF HARRY THOMAS AND CHRISTINA NELLEMANN

Autumn at the lake would not be complete without the sights and smells of the popular Lake Tahoe Food and Wine Festival, held each September in the Village at Northstar at Northstar California Resort. The festival features dozens of events including farm-to-Tahoe dinners, cooking demonstrations, stargazing and progressive picnics, cook-offs for both chefs and children, and the much anticipated Grand Tasting & Culinary Competition.

northstar grandtasting manzanita2

Read more: Lake Tahoe Autumn Food and Wine Festival 2017 Culminates with Grand Tasting & Culinary Competition

If you're wondering what to do with that last big batch of this season's tomatoes, here's a yummy soup that's easy to make and oh-so-deliciously warm for those cool fall evenings!

Rich Creamy Tomato Basil Soup

Rich and Creamy Tomato Basil Soup

(courtesy of Dani Harris and Jerry Dugan of Red Rock Hounds. Serves 4 to 6)

4 large, meaty tomatoes — peeled, seeded, and diced

4 cups tomato sauce

14 leaves fresh basil

1 cup heavy whipping cream

½ cup butter

Salt and pepper, to taste

Place tomatoes and sauce in stockpot over medium heat. Simmer 30 minutes. Purée tomato mixture along with basil leaves with an immersion blender and return purée to stockpot. Place pot over medium heat, and stir in heavy cream and butter. Season with salt and pepper. Heat, stirring until butter is melted. Do not boil. Garnish with fresh basil.

WRITTEN BY ASHLEY JEPPSON
PHOTOS COURTESY OF NEVADA DEPARTMENT OF AGRICULTURE

Summertime is synonymous with local food here in Reno-Tahoe — or at least it should be. There’s nothing better than biting into a perfectly ripe cherry tomato from Fallon, slicing up a Yerington onion for your gazpacho, topping your sandwich/salad combo with some baby greens … or is there? What if you could meet your farmer and learn about where and how that tomato was grown — right from the grocery store or restaurant menu?

sunflower shoots

Read more: Meeting the People Growing Your Food Has Never Been Easier

WRITTEN BY LISA BRAGINTON

 

Fall is the best time to plant. The folks at Moana Nursery tell you this every year, but maybe you need convincing. So let us explain why fall planting is so good for plants!

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Read more: Fall is for Planting!

WRITTEN BY CODY WITT
PHOTOS COURTESY OF FULL CIRCLE SOILS & COMPOST

What to know as we approach harvest time. 

We have a mighty big feeling you’ve got a massive tomato garden on your green-thumbed hands this year. So what are you going to do with your bounty? In this post, we’ll talk about harvesting, caring for that blue ribbon-worthy tomato, and putting your plentiful harvest to good use. Plus, we have some tomato-based recipes below and tips on how to get any tomato-hating family members (gasp!) to eat them … and like it!

Before we head to the garden, check out our commercial on any of the following networks: DIY, HGTV, FOOD, ANIMAL PLANET, NAT GEO, DISCOVERY, WEATHER CHANNEL, FOX NEWS (only on Charter):

 

Read more: We’ve Almost Reached the Garden Finish Line …

We may be approaching the middle of summer, but fear not my fellow foodies, The Farmers Market at The Summit is back this season. Follow the aisles to limes and tomatoes and beets… Oh my! Check it out on Tuesdays and Saturdays, now through September from 9am – 1pm. There are plenty of reasons to love this tradition, but here are just a few of our favorite Farmers Market perks.

Strawberries

 

Read more: 5 Reasons to Love The Summit Farmers Market

WRITTEN BY MARISA GANCZ 

In Northern Nevada, barely a day passes without news of an exciting new restaurant, a sensational up-and-coming chef, a must-try dish, and an event that celebrates all of this. The Nevada Restaurant Association has created an edible experience that makes it easy for the community to dine out for a cause this upcoming July 24 – 30. During its inaugural Nevada Breakfast Week, many participating restaurants will turn your dining experiences into philanthropic ones as we celebrate this year’s National Culinary Arts Month. 

creme

Read more: Nevada Breakfast Week Sets Students Up For Success

WRITTEN BY ASHLEY JEPPSON
PHOTOS COURTESY OF NEVADA DEPARTMENT OF AGRICULTURE

Summertime is synonymous with local food here in Reno-Tahoe — or at least it should be. There’s nothing better than biting into a perfectly ripe cherry tomato from Fallon, slicing up a Yerington onion for your gazpacho (because it’s too hot to cook anything), or sweetening your iced tea with Reno honey … or is there? What if you could meet your farmer — and learn about where and how that tomato was grown —– right from the grocery store or restaurant menu?

hidden valley honey farmers market copy

Read more: Meeting the People Growing Your Food Has Never Been Easier

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