We have taken a roller coaster ride here at the winery with the weather. The last few weeks we have seen temperatures over 100 degrees and today we woke up with showers and clouds. We certainly need the moisture, but those cooler temps are going to make the garden slow down its great start. Just as those seeds and plant starts were put in the ground, Spring jumped right back into the picture.
There are some things that I so look forward to….those great heirloom
tomatoes for one, but while I cool my heels waiting for them to arrive, I grab what I can from the garden. Herbs are the quickest to grow and I love to just add them to the dinner I prepare at night for that “just picked” taste.
One of my favorites is sweet Basil. It’s one of those herbs that gives and gives as you cut it. I have to wait for those fresh sliced tomatoes to pair it with fresh mozzarella cheese slices, olive oil, s & p, and of course a few thinly sliced tendrils of basil. But tonight it’s grilled shrimp that has been marinated
briefly in olive oil, lemon juice, s & p, slices of basil and just a splash of Michel-Schlumberger Pinot Blanc. Thread the shrimp on a skewer, find some fresh vegetables and rice to serve with it, and you’ve got a delicious and quick supper. Oh, and don’t forget to use the remainder of the Pinot Blanc to enjoy with your meal!
Cheers!
Carol
