42 Aspens Productions Video Gallery

Wine it’s simply crushed and fermented grapes. The variations and the stories are what make it so fascinating. I love that we talk about wine breathing…it is a reminder that wine is alive and changing.
Perhaps even more important than any of this is the story of the winery, the winemaker and the people who love these wines, their philosophies and the different ways they bring their reverence to the grape.
The variations in wine are beyond comprehension. And the stories behind the wines are as lush and beautiful as the wines themselves.
Our goal at Crushed Grape Chronicles is to explore and chronicle the grape and it’s many stories and it’s journey from dirt to glass.
Join the Adventure!

Tablas Creek brought in classic Rhone varieties directly from Chateau du Beaucastel. These original cuttings went through the mandatory 3 year quarantine and were grafted onto rootstock. These were; Mourvedre, Syrah, Grenache, Counoise, Roussanne, Marsanne, Viognier and Grenache Blanc. Soon after they also added Picpoul. They planted 1/2 acre of Picpoul and this increased the amount of Picpoul planted on the planet by 50! In 2003 they decided they might as well bring all the rest of the Chateauneuf du Pape grapes. Many of these were the first new plantings of these varieties in a decade. Clairette Blanche and Terret Noir were added and both have been made into single varieties wines in 2013 and 2014. Picardan was planted and they expect to have a small crop this year for the first time. 3 others Vaccarese, Cinsaut and Bourboulenc are out of quarantine and they expect to be able to plant these this winter. Poor Muscardin is still in quarantine and may be released next year. Tablas Creek has wonderful information on their site about all of these varieties Tablas Creek Vineyard Grapes

At the Farmers Market, as usual I was looking for something fresh and seasonal for dinner. I was at the Downtown Summerlin Farmers Market, strolling through the Intuitive Forager indoor produce market and Stu, the Produce Manager (and my go to guy for recipes) had introduced me to the Fava beans. These favas, while a little work, are fresh but warm and creamy, and they are a go. Tagliatelle (fresh if I can find it), is Stu’s suggestion for a pasta and we turn to Bonnie for advice on the mushrooms. The morels are beautiful, but better with a red meat (and I admit to being a little intimidated by them). We determine to go with the Chanterelles. So favas, chanterelles, in maybe a carbonnara or a little Burrata….? Maybe not so creamy, perhaps a little lemon or chicken stock and a little wine. Stu pulls fresh thyme and a branch of fresh pink peppercorns for me, my basket is full and I am off to put together this creation. First, to choose the wine, since we need to have it ready to include in the dish.

Syrah. You know it. You have heard it called Shiraz and made into lush giant styles from Australia. Maybe you have had it in a GSM, that Rhone blend of Grenache, Syrah and Mourvedre. Chances are you have even tried it as a single variety wine, perhaps a French . It’s not the nation’s top variety sitting behind the Cabernet Sauvignon & Chardonnay that made Napa what it is. Syrah however is extraordinarily expressive. In Ballard Canyon it is the most widely grown grape. Much of that happened by accident. Growers didn’t plant Syrah because they heard about someone else planting it, it was just simply the right grape to plant in this soil and this climate. Then it thrived. Syrah composes more than half of the planted vineyard acres in the Ballard Canyon AVA, so it’s no wonder that they chose this variety as their Champion as they tell the world about Ballard Canyon.

Recently while we were in Santa Barbara, Michael Larner took the time to show us the Syrah in the Larner Vineyard, explain how they chose their clones and the future of Syrah at Larner Vineyard.

for More Dirt to Glass Episodes check out
http://wp.me/P2UhpO-1OD

The Key to Wine Country event in Santa Barbara was created by the Santa Barbara Vintners to give you a chance to get to know a little more about the wineries. More than just discounted tastings, many of the participating wineries set up unique events to give you an insiders perspective on their wines, vineyards and styles.
Santa Barbara Vintners next Event is their Celebration of Harvest Festival Oct 10 – 13th, 2014. Don’t miss it.
To see more about the Key to Wine country check out the full blog post.
http://wp.me/p2UhpO-1LQ

Santa Barbara’s Urban Wine Trail is unique. Follow it and you get to explore Santa Barbara from elegant State Street and the historic El Paseo shopping center where you will find Grassini, Au Bon Climat and Margerum, to the outskirts of the Funk Zone where Carr resides in it’s Quonsit hut making you feel like you’ve walked right into a barrel. Cross the train tracks and stop by AVA Santa Barbara where you can taste wines from all the AVA’s in the area and see the huge Elkpen mural mapping out the unique climate, soils and history of the AVA’s.  Don’t miss sunset at the end of the wharf and the parade of boats returning to the marina. It makes for a perfect day…although 2 would be even better.

What is 4farm2mrkt All about. We created 4farm2Mrkt to share information about the great farmers markets in our area. You get to know the people who grow or make the products you eat and use, and you will find these people are passionate about what they do whether it is growing produce, baking, making soaps or jewelry.
A Sense of community. It’s better for the planet too! Buying local means a smaller carbon footprint and Environmentally conscious.
All in all you can make a difference in your own life and health, support local businesses and the economy, and you are doing something good for the planet.
We’re here to provide you with as many of the great options that are out there as possible.
So join us as we explore and find new ways to shop local, eat better and create a better community and a better planet.

On a Saturday morning in spring is there anything better than a stroll through a Farmers Market? The Downtown Summerlin Farmers Market is open on Saturday mornings from 9 am to 2 pm.
Strolling into the new market, people were buzzing, tasting, chatting, and enjoying the morning.
There are vendors outside with kosher pastries, flavored sea salts, organic soaps and lotions, granola, spices, hand-made dog treats, organic fair trade teas, olive oil…just to mention a few and there will be more in future weeks. There is plenty of space to walk your dog, and push a stroller without running into anyone, and the pavilion provides wonderful shade, which will be very welcome as summer rolls in.

Purple stained fingertips from pomegranates bring back fond childhood memories for me. Growing up our next door neighbor Mrs. Pettis and I would play cards. She taught me to play Kings Corner and in the fall she always had pomegranates for me from her brothers trees. I would did into the pomegranate and dig out each juicy tart morsel with my fingers. Typically I would go home and my mother would find my fingers and my shirt stained with the deep purple stain of the pomegranate. But…it doesn’t have to be that way.

Janet from Love on your Plate also had tons of strawberries, so I picked up a pint, and some fresh basil. I got a beautiful yellow onion from the Intuitive forager. I already had some honey at home from Blue Lizard Farm and some Ojai Balsamic Vinegar that I had picked up from the Intuitive Forager.
For this tart you mix your sliced onion with 1 tbs of balsamic plus some salt and pepper. This goes in the center of the tart to bake for 20 minutes. Meanwhile, slice your strawberries and mix with 1 tbs of honey plus salt & pepper. After twenty minutes, you pull out the tart spread out some torn prosciutto and then toss the strawberry mixture on top and put it back in the oven for another 10 to 15. When it is done, chiffonade some fresh basil and toss this on top.

I’ve been dying to go to MTO Café for breakfast, and just had not gotten there, so the other night, I turned around in the office and said “Who wants to go to breakfast with me on Wednesday?” To which I got a rousing chorus of I’ll go…from all three of the lovely ladies who share the office with me. So it was a date, 10 am on Wednesday downtown at MTO Café.

Chef Johnny Church, who is also the Executive Chef at RM Seafood, and RX Broiler room is the consulting chef at MTO Café which opened in October of 2013. MTO (Made to Order) serves breakfast and lunch downtown from 8 to 2 each day. I’m usually a healthy eater and I was there because I often see Chef Johnny at the Downtown 3rd Farmers Market, but today…me and my friends dove straight into comfort food gluttony!

Last week at the Downtown 3rd Farmers Market I asked Chef Stu for an inspiring recipe to make this week. His first question “Easy, Medium or Difficult?” Not wanting to look like too much of a wuss, I replied “Medium”. This recipe for early spring fell from his lips with such ease as he continued to ring up other patrons. It is that perfect early spring combination with fresh bright crunchy vegetables nestled in the soft warmth of sweet potato gnocchi. Like the feel of a brisk spring morning wrapped in your favorite sweater. Fresh English peas, asparagus and sweet potato gnocchi made from garnet sweet potatoes are all available there at the market. We also paired this with a 2010 Schieferkopf Riesling by Chapoutier from Alsace.
Watch for more Videos pairing fresh Farmers Markets with the wine.

Who is 42 Aspens Productions?

42 Aspens Productions is a Video Marketing and Event Production Services Company. Providing Video Production and Event Planning along with Social Media to Promote Companies, Idea’s, Products,  Inspiration and Social Awareness Projects.

Brand Building

42 Aspens Productions has been Developing  CrushedGrapeChronicles.com and Youtube Channel and 4farm2mrkt.com along with it’s Youtube Channel.  We Will be opening our Doors soon to Create Video’s for YouTube Channel Content, Business Introduction, Training Video’s and Website Content for introducing your Business to the world.  We will be developing Events to Promote Business Partnerships and  to Help Promote your Ideas, Products and Business Solutions.

Blue Lizard Farm, Project Hoop House.
Hi, we are Rodney & Christine Mehring with Blue Lizard Farm in Lincoln County 2 1/2 hours North of Las Vegas, NV. We grow a wide variety of produce throughout the year, with some varieties year round. We sell produce to several Chefs on the Strip and Downtown Vegas, and what we love most are the farmer’s markets. There’s nothing like getting to meet the people who will enjoy the fruits of our labors.

Our Goal

A new Government program Rodney helped develop, has been introduced to expand micro farms!

It allows micro farms to purchase up to $50000 each year which translates to 5 Hoop Houses a year, and then reimburses us. So once we get the first 5 Hoop Houses, we will be able to purchase 5 more next year, and the year after that, and the year after that! Simply put, more hoop houses means more produce in the truck.

Your investment in our Indiegogo campaign will allow us to continue to grow our business each year and to provide more and more fresh organic produce to the restaurants and people in Las Vegas Community.

Ever wondered how your salad got to the market. Betcha never thought it had to go through this Process. Get to Know your Local Farmer and how the Produce comes from the Farm To your Table. Visit Facebook/Project Hoop House to find out more and Support your Local Farm.

Here is a quick look at our PopUp Event Aug 1st at PublicUs, (pūb-li-cus) is a canteen-style, neighborhood restaurant and coffeebar located in the Fremont East District of Downtown Las Vegas.
Join our Indiegogo Campaign
http://igg.me/at/BlueLizardFarm

Last night was our “Raise the Hoop” Party at The Intuitive Forager Farm Shop in Downtown Summerlin.

PublicUs, the wonderful restaurant just outside of Downtown Las Vegas in Fremont East, was on hand with some amazing food and samples of their extraordinary in house beverages.  Chef Nik did a Chef Demo of Southern Fried Romanesco over Beer braised chard topped with a black garlic aioli, that was spectacular!  All of the dishes were based on produce from Blue Lizard Farm.

People came, learned about the campaign and were able to learn about the farm.  There were videos running about the farm and the Indiegogo site was up to peruse and make donations.

We had a wonderful evening! So grateful to all who came out. We enjoyed delicious food and so many good friends. It was a fantastic start and we are looking forward to the next one. We’re going to try to pop up somewhere once a week, so keep an eye out. More info soon. All of our love to PublicUs, Spicy Camel, L.O.V.E. On A Plate, The Intuitive Forger, Carnevino, and everyone else who came out and stood with us. You are all the best of people.

The campaign is up to $1,360 and growing!  Jump on board!  Make a donation and/or spread the word on social media!  You can find us on Facebook at https://www.facebook.com/pages/Project-Hoop-House/852380328183461 or on Twitter at http://www.twitter.com/ProjectHoopHous

It takes a community and we thank you for being part of ours!

What is Project Hoop House
Find out more
https://www.facebook.com/pages/Project-Hoop-House/852380328183461