And, if I do get Jake and D to plant some tomatoes, I'll be sharing her tips on companion planting to naturally repel pests with plants such as including marigolds, sweet alyssum, basil, yarrow, and cosmos in your rows.
Shenk is right about the acidity and aromatics, this Sauvignon Blanc has both of those in spades. It pours a pale straw hue though the bottle must be slightly tinted green because it's much more yellow in a glass. On the nose there's the expected green lime and grapefruit notes of a Sauvignon Blanc, but it's the kiss of passionfruit and a tinge of fennel that really drew me in. This is a very pretty wine that is surprisingly weighty.
While we were tasting the wine, Swain shared a photo that Shenk had taken on harvest day for the Sauvignon Blanc that captured one of the lightning strikes that started the fires in Napa Valley in 2020. She described how neighbors brought water trucks and their neighborly spirit to help protect the vineyard from the fire and shared how we could support the Napa Valley Community Disaster Relief Fund. Done!
It's true: the quality of free-range eggs is amazing. I love having friends with hens. And I happily trade loaves of sourdough or other baked goodies for their fresh-laid treasures.
Chef Tod shared tips on how to hard boil eggs and cautioned to turn down the heat a tad when the water comes to a boil because "cooking aggressively causes the egg whites to get rubbery." Then he urged us to try this process with different colors such as using golden beets or saffron with Sauvignon Blanc. He showed us the different hues of pink depending on how long the eggs were submerged in the beet liquid.
And, after he showed us his eggs, he inspired us with a few riffs that included crumbled bacon, bleu cheese, and some specialty wine-infused salts that he makes. I stuck with the basics for my first attempt, but I might be picking up some golden beets to do a pink and gold platter for our Easter starter this weekend. We shall see...
2 organic beets, trimmed and halved lengthwise
3 ounces vinegar
2 ounces feta cheese, crumbled
chives, chopped for garnish
organic pea shoots, for garnish
- pickled beets, for garnish (my version here)
freshly ground salt
freshly ground pepper
Bring the water to a rolling boil. Let cook for 5 minutes. Remove from heat and let the eggs stand in the hot liquid for 15 - 20 minutes. Run the under cold waters so that they are cool enough to handle.
Tap the boiled eggs to make a series of cracks all over the eggshells. Try to keep the shells intact. But if some pieces happen to flake off, don't worry. Place the cracked eggs back in the pot with beets. Let cool completely, then transfer them to the refrigerator to steep overnight.
To serve, peel eggs and halve lengthwise. Top with crumbled feta cheese and chopped chives. Sprinkle with freshly ground salt and freshly ground pepper.
Plate with pickled beets and organic pea shoots. Serve immediately.
This series has one more session - next week - when we make 'Brocco-latke'-Zaatar, Charred Lemon with the 2018 Napa Valley Estate Cabernet Sauvignon as we focus on Encouraging Home Garden Biodiversity. And because I loved the way Swain ended the Zoom class, I am going to say the same: Be well, be kind, and Happy Easter!