Chronicles of the Long Shot Farm

Leek Casserole with Rice

Here is one of my favorite leek recipes. Typically, you can find nice leeks in the spring at the local grocery store.

Ingredients for 4 servings:

  • 4 thick leeks  (basically one per person.  If you use thin leeks, then you may want to use 8)
  • 8 slices of Muenster cheese, or another cheese that melts easily
  • 8 slices of ham, the kind that you would use on a sandwich (on the thin side)
  • 8 eggs
  • 1 and 1/3 cup of sour cream
  • 1 cup of milk
  • salt and pepper to taste

For the rice:

  • 1/4 to 1/3 cup of rice per person
  • 2 cups of chicken broth (or 2 and 2/3 cup if using more rice)
  • 2-4 tablespoons of butter
  • one small onion, finely chopped
  • salt to taste

Wash leeks, cut off the bottom hard root end, and cut off where the white stalk changes to green leaves. Check and make sure that there is no dirt on the top end where the leaves start.  Add leeks to a pot of boiling, salted water and boil for about ten minutes.  Remove from water and let drain and cool slightly.

If the leeks were thick, cut them in half. Wrap each piece in a slice of ham, then in a slice of cheese and place in a greased casserole dish.

Beat the eggs thoroughly with a hand mixer or a stand mixer.  Add salt and pepper to taste.  Beat in the sour cream and milk until the mixture is smooth and pour over the rolled leeks in the casserole dish. The egg mixture should cover the leeks.  (you can make more, with the same proportions, and add it).

Bake at 400 degree F, approximately 35-40 minutes.  The egg mixture should be firm and golden brown on top.

While the casserole is baking, prepare the rice.  Heat butter in a medium sized pot until hot, then add the chopped onion and heat until glassy looking. Add the rice and stir into the hot mixture until the rice is coated with the butter.  Add the chicken broth and salt if desired.  Bring to a boil, and then reduce heat to a slight simmer, cover pot and let the rice cook until all liquid is absorbed and the rice is tender.

 

 

 

2020 Pennsylvania Farm Show Wine Competition

2020 PA Farm Show Wine Competition Results

This year we entered our wine in the Pennsylvania Farm Show Wine Competition. We are excited to report that all 4 of the wines we submitted received a medal!

The competition is open to any Pennsylvania winery.  Wines must be made with at least 75% of Pennsylvania fruit and have been produced in a quantity of at least 100 gallons.  So we must have at least 42 cases of the wine.  The Winery at the Long Shot Farm had only 4 wines that met these requirements.

An independent panel of experts tastes and scores the wine.  If the score meets certain thresholds then that wine receives a medal. As a result you can have multiple bronze, silver, and gold medal winners in each category.

This year we received a gold medal for our 2017 Vidal Blanc, a silver medal for 2018 Fletched, and bronze medals for 2018 Chambourcin Rosé and 2018 Sweet Mountain Mist.

Tina, Sam, and I attended the Pennsylvania Farm Show Wine Competition awards ceremony. Awards are presented to each winery one at a time.  It was wonderful to see all of Tina and Jeff’s hard work recognized by such an important PA wine competition.

We are looking forward to submitting more wines next year to see how they measure up.

Posted by Anja Weyant

 

Holiday Decorations at the Winery

Our first winter at the Winery started off with decorating for the holidays in mid November.  We used a lot of greenery outside, including swags along our fence posts and a garland around the entrance way.  Left over pine branches were arranged in various containers,  ranging from flower pots to milk crates.  New light stands were wrapped around the grapevine garland along our fence rail so all the lights were brightly shining.

Inside the tasting room we kept decorations simple, since we don’t have very much space.   We hung red Christmas balls on gold ribbons in all our windows, and places battery operated candles (which are covered in actual wax) below.  Some candles were placed in wreaths, others on candleholders or in lanterns.

You may have noticed our arrow above the wine rack, which holds seasonal ornaments.  For the winter we chose a Red Cardinal and we strung a green garland through the top of the wine rack.  The music changed to holiday classics to help spread even more cheer.

Anja made festive bottle ornaments, complete with tags, transforming any of our wines into a perfect holiday gift.

Throughout the weeks leading up to Christmas, Rachel and Samantha were busy organizing various craft and painting activities at the winery.  Some were scheduled classes, others were “drop in” events to make bottle and cork crafts.

                

 

Posted by The Long Shot Farm

Mulled Wine for the Holidays

Mulled wine is one of our favorites during the winter holidays.  There are lots of different ways to make this hot winter drink.  All recipes start off with wine to which mulling spices  are added, and the mixture is slowly heated until the flavors blend.  Some recipes use a mixture of wine and cider (or other juice), while others “spike” their wine with brandy or rum.  Often fruits, such as orange slices or cranberries, are added and some people like to sweeten the mixture a bit.

One of our favorite recipes is the less alcoholic version of wine and juice:

  • 1 bottle of red wine (such as Sweet Mountain Mist)
  • 3 cups of apple cider or apple juice  (or 2 cups of apple juice and 1 cup of cranapple juice)
  • 2 cloves
  • 1 cinnamon stick (about 3 inches)

Alternatively, you could substitute two bottles of our Winter Blend wine, which is a blend of Apple wine and Chambourcin wine, and omit the apple cider or juice.

Heat all ingredients in a crock pot – but never let it boil. Start off on the high heat setting until the liquid becomes hot, then turn it to the low or warm setting and let is simmer for about 2 hours.  The cinnamon stick should flatten out as the flavors blend together.  Serve hot and enjoy!

Posted by The Long Shot Farm

Harvest 2019

It’s near the end of October and our 2019 grape harvest is done!  This year was so much better than the rainy mess we had in 2018. We harvested 13.5 tons of grapes at the Long Shot Farm, and Zach and Rachel harvested an additional 1.5 tons at Ripplebrook Vineyard.  We had lots of help from our family and friends as we hand-picked 30,000 lbs of grapes!

We harvested the following grape varieties in 2019:

  • Chambourcin
  • Chardonel
  • Concord
  • Corot Noir
  • Niagara
  • Traminette
  • Vidal Blanc

Check out our harvest season video

   Posted by The Long Shot Farm