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CALIFORNIA COUNTRY RANCH

4132 Burnett Rd.
Lincoln, CA 95648
916-645-1151
Email: sheri@californiacountryranch.com
websitesbycook.com/countryranch/

Sales: On-farm in November, sometimes into December
Hours: Please call for hours.
Products: Our main crop is delicious, sweet kiwifruit, which we harvest in early November when the sugar has reached its peak. Most of our fruit is marketed overseas, but we also hold some back to sell here at the ranch during November & sometimes into December, while the supply lasts.

California Wine Month in Full Swing

Placer County Wine Trail Offers Residents a Local Taste

 

AUBURN, Calif., Sept 10, 2014—The 10th annual California Wine Month in September is dedicated to celebrating California’s recognition as the premier winemaking state. Placer County residents and visitors can visit 20 wineries along the Placer County Wine Trail, spanning from Lincoln to Loomis to Newcastle and Auburn. Sample award-winning wines from the Placer County vintners who took home 52 2014 California State Fair Commercial Wine Competition awards.

WHO: Placer County Wine Trail
WHAT: Celebrating California Wine Month WHEN: September I st 30 th
WHERE: Placer County, California
WHY: To celebrate Placer County award-winning wines during California Wine Month

The annual Auburn Wine & Food Festival as part of Celebrate PlacerGROWN Week, is another way to participate in California Wine Month. Attendees can enjoy family-friendly activities, farm-fresh eats and award­ winning wines. Sample up to 25 local wineries and restaurants on Saturday, October I I, 2014 from I p.m. to 5 p.m. in Downtown & Old Town Auburn. Tickets for a wine taster and their designated driver are $45; food only tickets are $20. To purchase tickets or learn more, please visit auburnwineandfood.com.

The Placer County Vintners Association is a nonprofit association created to provide a forum for Placer County wineries to collaborate on events and programs. Together the Association also develops marketing programs to raise awareness of the Placer County wine region. The group believes that sharing best practices with all county wineries inspires the vintners to provide a high quality experience for winery visitors. For more information and maps, visit www.placerwine.com or call (9 16) 663-4486.

CANTE AO VINHO

www.canteaovinho.com
530-632-8058
5250 Front St.
Rocklin, CA 95677
Wine Tasting Hours: Fri – Sun, 11 a.m. – 5 p.m.
Wine Bar Hours (wine by the glass/bottle): Wed & Thu, 4 – 8 p.m.; Fri & Sat, 5 – 9 p.m.

Cante Ao Vinho is a Family Winery which enjoys making wine in the Old World style. Owned and run by the Farinha Family near the old Camp Far West out post along the Bear River. We make a verity of wines, Portuguese, Spanish, French, and Italian. We love three things, Variety, Sharing our wines with people who enjoy great wine, and having Fun doing it. Very much the old world way. There are ways to make wine that are ready to drink now, or a way where you must wait for them. And the prize is great.

Although we do not have much patience ourselves the wines are well worth waiting for. Our Tasting Room is in the 1905 granite Joesph Barudoni building at 5250 Front Steet, Rocklin across from the Old Saint Mary’s Chapel. How fitting our old world wines in a time gone by granite building.

CASQUE WINES

www.casquewines.com
9280 Horseshoe Bar Road
Loomis, CA 95650
916-652-2250
Open Thursday thru Sunday 11AM to 5PM and by appointment year round.

Casque Wines was created with one goal in mind—to produce small lots of wine from the absolute best vineyard sources in the Sierra Foothills and surrounding areas. We embrace the time honored French tradition of blending several different varietals together to create a wine that is greater than the sum of its parts. We also seek to create varietal wines that display special character in their own right.

Casque is a small production winery specializing in Rhone and Bordeaux Style wines. We were founded in 2006 with the release of our Le Casque wines in the fall of 2008. We opened up our winery in Loomis in 2011 and the Tasting Room at the Flower Farm in 2013. At our tasting room, we are dog and family friendly with a lovely patio shaded by oak trees and overlooking the pond. We share this beautiful property with a Cafe, Giftshop & Nursery, an Event Barn, and a Bed & Breakfast.  The setting is one of the most enjoyable in Placer County.

Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Onions Radishes Wine

Ingre­di­ents:

  • Cook­ing spray
  • 1/4 cup chopped sweet onion
  • 1 tea­spoon minced fresh thyme
  • 3 cups small radishes — all about the same size
  • 1 cup Chardonnay
  • 1 Table­spoon butter
  • 1/2 tea­spoon salt
  • 1 Table­spoon chopped fresh parsley.

Instruc­tions:
Heat a medium saucepan coated with cook­ing spray over medium-low heat. Add onion and thyme; cook 3 min­utes, stir­ring fre­quently. Stir in radishes; cook 1 minute, stir­ring con­stantly. Add wine; bring to a boil. Cover, reduce heat, and sim­mer 5 min­utes or just until ten­der. Remove radishes from pan with a slot­ted spoon. Cook wine mix­ture 2 min­utes or until slightly thick, stir­ring occa­sion­ally. Remove from heat and stir in but­ter and salt. Pour wine mix­ture over radishes and sprin­kle with pars­ley. Serve imme­di­ately. Serves 6.

CHARLESTON LAVENDER FARM

625 Yankee Jim’s Road
Colfax, CA 95713
530-637-4190
Email: lavender1@wildblue.net
www.charlestonlavenderfarm.com

Sales: On-farm, you-pick and plant sales. Farmers Markets during June, July and Aug.
U-Pick: Please call or check the website for future dates.
Hours: For days other than U-Pick, please call for appointment.
Tours: Yes, please call for information.
Products:
Fresh and dried bouquets, bulk lavender buds by the ounce and pound, organza and fabric sachets, bath salts, dryer sheets, bath soaks, massage oil, lavender mist linen spray, skin soother with aloe vera spray, closet hangers with lavender and cedar, lavender soap, eye pillows, plants, essential oil, gift packs, carpet deodorizer.

Cheers! Placer county wineries toast to best of class awards at 2014 San Francisco Chronicle wine competition

Placer County Wine Trail Vintners Honored with 52 Awards Including Two Best of Class, Seven Gold, 20 Silver and 23 Bronze Medals

 

A region with a rich heritage in winemaking, Placer County Wine Trail wineries have much to celebrate after earning several Best of Class wins at the 2014 Son Francisco Chronicle Wine Competition. Boasting a climate similar to that of Mediterranean grape-growing regions, the Placer County Wine Trail is winning big for its European blends, such as Tempranillo, in addition to its classic varietals. This year, Placer County Wine Trail vintners took home two Best of Class awards, seven gold, 20 silver, and 23 bronze medals at the competition.

The 13th annual Son Francisco Chronicle Wine Competition, the largest competition of American wines in the world, evaluates wines from around the nation, and this year received a record 5,825 entries from over 1,500 wineries. The competition judges included 60 wine experts within the media, trade, hospitality and education industries.

With 13 Placer County wineries placing overall, Vina Castellano’s T empranillo and Wise Villa W inery’s Cabernet Sauvignon each took home a Best of Class medal. The Lincoln-based Wise Villa Winery also earned thirteen additional medals: three gold, eight silver and two bronze. Vina Castellano brought home an additional silver and bronze medal for its Grenache and Abuelito, respectively.

“Vina Castellano was founded in 1999 in Placer County with the passion of our Spanish roots and due to our family’s love of wine,” said Teena Wilkins, co-owner and manager of Vina Castellano. “We are honored to receive such a prestigious award, as a result of that passion, and we’re thrilled to win alongside our peers in Placer County.”

  • Additional Placer County 2014 Son Francisco Chronicle Wine Competition wins include:
    Mt Vernon Winery: Two gold, three silver and four bronze medals
  • Ciotti Cellars: One gold, one silver and two bronze medals
  • Fawnridge Winery: One gold, one silver and one bronze medal
  • Popie Wines: One silver and four bronze medals
  • Lone Buffalo Vineyards: One silver and two bronze medals
  • Secret Ravine Vineyard & Winery: One silver and one bronze medal
  • Pescatore Vineyard & Winery, Davis Dean Cellars and Dono dal Cielo Vineyard and Winery: One silver medal
  • Le Casque: Three bronze medals
  • Bear River Winery: Two bronze medals
  • Bonitata Boutique Wines: One bronze medal

“We’re proud that Placer County wineries are being recognized yet again with Best of Class awards in this year’s competition,” said Placer County Agricultural Commissioner Josh Huntsinger. “We see these awards as a true testament to the high level of quality our Placer County vintners are dedicated to developing in each of their wines.”

The Placer County Wine Trail is home to 20wineriesand counting, all of which are easily accessible from I-80 and Highway 49 along the Placer County Wine Trail spanning from Lincoln to Loomis to Newcastle and Auburn.

Serves 6; Recipe By Courtney McDonald

Ingredients:
-1 pound beets, any color, washed, stem and root ends removed
-1/2 cup extra-virgin olive oil
-1 Tbsp. Kosher salt
-1 large yellow onion, thinly sliced
-2 small carrots, peeled and roughly chopped
-2 cups vegetable stock
-2 tsp. sugar
-1/2 cup buttermilk
-salt and pepper, to taste
-1 Tbsp. chopped fresh dill

Preheat oven to 400 degrees. In a medium bowl, toss the washed beets with ¼ cup olive oil and 1 Tbsp. salt. Spread on a baking sheet and add 2 Tbsp. water. Cover the baking sheet very tightly with foil and roast in the oven until tender – about 45 minutes to 1 hour, depending on the size of the beets. The water will steam the beets while roasting. When beets are tender, remove from the oven to cool slightly.

While beets are cooling, heat a small soup pot over medium heat. Add the remaining olive oil, onion and carrot. Sweat, stirring frequently, until onions are soft and translucent.

When the beets are cool enough to handle, use a paring knife to scrape the skins off. Cut into quarters and add to the soup pot. Add the vegetable stock and enough water to cover the vegetables, and bring to a boil. Reduce heat to low and simmer 10 minutes to marry flavors. Remove the pot from the heat. Using a blender, puree the soup to a fine consistency. Finish with the sugar and buttermilk, and season to taste with salt and pepper. Place soup over an ice bath to speed chilling and thin the consistency with cold
water, if necessary. Once soup is chilled, add the chopped dill and serve.

Cat­e­gory: Main Dish

Plac­er­Grown ingre­di­ents used: Arugula Chiles Cucum­bers Onions Pep­pers Toma­toes

Served with these Plac­er­Grown Prod­ucts: Toma­toes

Ingre­di­ents:

  • 4 large cucum­bers — peeled
  • 4 assorted col­ored bell pep­pers — seeded
  • 1 cup cilantro or arugula
  • 2 cups green onions — sliced (2 bunches)
  • 1/2 cup assorted chopped chilies that have been roasted peeled and seeded
  • 2 cloves gar­lic — mashed
  • 1 table­spoon white wine vinegar
  • 1 1/2 tea­spoons salt
  • 1/4 cup olive oil
  • 2 cups water
  • 1 1/2 cups fresh-diced toma­toes for garnish

Instruc­tions:
Cut cucum­bers in half length­wise, and slice into chunks. Dice pep­pers. Place cucum­bers, pep­pers, cilantro, scal­lions and chilies in blender or food proces­sor, and process until smooth. Add gar­lic, vine­gar, salt and olive oil, and mix well. Add water, taste, and adjust sea­son­ing with salt and vine­gar. Add more water to thin soup if needed. Chill in refrig­er­a­tor until cold, 2–3 hours. Serve in chilled bowls topped with fresh-diced toma­toes. Serves 4–6.

Cat­e­gory: Dessert

Plac­er­Grown ingre­di­ents used: Eggs, Oranges (Blood and Navel), and Walnuts

Ingre­di­ents:

  • 2 1/2 cups flour
  • 1/2-cup cocoa
  • 2 1/2 tea­spoons bak­ing powder
  • 1 1/2 tea­spoons soda
  • 1-teaspoon salt
  • 1-teaspoon cin­na­mon
  • 3/4-cup soft butter
  • 2 cups sugar
  • 3 eggs
  • 2 tea­spoons vanilla
  • 2 tea­spoons orange peel
  • 2 cups coarsely shred­ded zucchini
  • 1/2-cup milk
  • 1 cup chopped pecans or walnuts
  • 1/2-cup raisins (optional)

Instruc­tions:
Com­bine the flour, cocoa, bak­ing pow­der, soda, salt, and cin­na­mon; set aside. With an elec­tric mixer beat together the but­ter and sugar until they are smoothly blended. Add the eggs, one at a time, beat­ing well after each addi­tion. With a spoon, stir in the vanilla, orange peel, and zuc­chini. Alter­nately stir the dry ingre­di­ents and the milk into zuc­chini mix­ture, includ­ing the nuts and raisins with the last addi­tion. Pour bat­ter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in a 350-degree oven for about 1 hour or until a wooden pick inserted in cen­ter comes out clean. Cool in pan 15 min­utes; turn out on wire rack to cool thor­oughly. Driz­zle with an orange glaze.

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