Farm to Table

Our family has always enjoyed creating and sharing meals fresh from our garden, sharing  gardening tips, and highlighting our favorite ideas from Wine Country. This Farm to Table page allows us to share some of our favorite things with you! Whether it’s romanesco in the middle of January or juicy heirloom tomatoes in late August, the garden dictates what’s on our dinner table. Jackie works yearlong to ensure that the garden produces an ample variety of crops, many of which she starts from seed. The garden’s excess bounty is often shared with friends and the local AIDS Food Bank, Food For Thought.

Roasted Beet and Carrot Salad with Mint and Ricotta Salata

We’ve paired this Spring’s recipe this with the Reuling Vineyard Chardonnay, which also happens to go well with our Pinot Noir. Serves: 4 Ingredients: SALAD: 1 ½ lbs. beets, peeled and cut into 1-inch wedges 1 ½ lbs. carrots, peeled and cut diagonally into 1-inch slices 2 tablespoons olive oil 2 garlic cloves, minced ¼ mint…

Spring Onion Gruyere Galette

Spring onions are mildly-flavored young onions, harvested before the bulb has had a chance to swell. Both the green tops and the small white bulb are edible, and are excellent raw or cooked. Here, we’ve paired them with a yummy gruyere cheese, and created a perfect spring meal. Pair with the Reuling Vineyard Chardonnay.

Moroccan Meatballs

Lamb and spice, and everything nice! Pair this dish with Reuling’s Romanee Pinot Noir Clone.

Pork Ragù with Creamy Polenta

Creamy polenta and a hearty pork ragu make for a wonderful winter meal. Pair this dish with Reuling’s La Tache Pinot Noir Clone.

Heirloom Harvest Tomato Soup

What to do with a bountiful heirloom tomato harvest? Make tomato soup! We recently had a wonderful dinner at Frances in San Francisco, and tasted a lovely, rich tomato soup. So here is our take on a summer masterpiece. Pair with Reuling Vineyard Pinot Noir.

Dungeness Crab with Meyer Lemon Crème Fraiche

At Reuling Vineyard, we love bright citrus flavors in both our wine and food. Our preferred citrus variety is the Meyer lemon, which in native to China but thrives in Northern California’s temperate climate. Pair this recipe with Reuling Vineyard Chardonnay.

Zucchini Fritters, Grilled Salmon & Summer Vegetables

At Reuling Vineyard, our farm to table philosophy embraces a sustainable approach to viticulture, agriculture and dining. Meals are planned around the bounty of our garden, and everyone gets in on the action. Our recipes are designed to celebrate the spirit of togetherness – last week, Tim and Josh went salmon fishing in Bodega Bay; then Whitney and Jackie developed a menu that pairs beautifully with the Reuling Vineyard chardonnay and rosé; and finally, Marika posted in on the website and shared with the world. We hope you too will enjoy our summer menu!

Fresh Mussels with Wine

We love dinner parties with friends, and recently, we had a delicious dinner of mussels (fresh picked from the California coast). We hope you too will share a meal with friends this summer!