自我介绍

I am a recently retired special education teacher. In 2009, my family planted a small vineyard in the front field and I became the vigneron/viticulturist, squeezing tasks into afternoons, weekends and summer vacations. I made wine for 4 years, two years using conventional modern methods and two years I made "natural" wines using an ancient technique called pied de cuve. I now focus on making verjus, or "green juice", the perfect acid for cooking. Verjus, which is non-alcoholic, is currently becoming better known recently, making a splash in articles in Bon Appetite and the NYTimes on "mocktails". Verjus is typically used to make sauces for chicken and fish, the most well known recipe is Mussels in Red Wine Verjus. Verjus is substituted for vinegar in salad dressing so as not to ruin the palate for the wine served with a meal. It's also used as a marinade for meats or veggie dishes, adding a lemony zing to soups and stews and even as a citrus substitute for guacamole. Now that I am retired, I want to expand my verjus production and explore more areas of permaculture. I am joining forces with my sister, Kate, who grows a market garden and runs a self-serve farm stand in the lower field as Lincoln Bridge Farms. We are committed to educating our peers and the next generations about growing food, cooking with verjus and the freshest ingredients, using organic methods and someday providing farm-to-table dining experiences in the vineyard. Kate has cooked for Simon Pearce Restaurant for 30+ years and knows fine cuisine. I am just an avid foodie, however I am committed to learning and teaching others about hardening or altering systems to offset the increasing vulnerabilities that extreme weather events present.