Every year the grape harvest begins in the napa valley. Sometimes, it can begin as early as August, however, this year is a more normal year seeing the harvest in full swing now. Grape clusters look much more promising this year compared to last year, 2011, with more even ripening & fuller more dense clusters. Our house is surrounded by some of Robert Sinskey's Pinot Noir grapes that will end up in the Three Amigos Vineyard designation Pinot Noir. Another amazing thing as fall has begun and we make the transition from summer, is the crossover of wonderful ingredients! As a chef, I think my favorite season for produce is summer. Corn, heirloom tomatoes, berries, melons are just a few that I always find myself wishing they would go longer. However, that is the beauty of cooking with the seasons. If you embrace seasonality, you know that ingredients always taste best when they are in season and you look forward to the next! At the local Napa farmers market, you will find a plethora of heirloom tomatoes right alongside the first of hardshell squash which signify fall. Also, figs are coming in nicely as stonefruits are near their end. This is a great time of year to begin "putting up," as they say in the south, or you may say, "preserve."
All in all, fall is a wonderful time of year in the valley as trucks hauling grapes zip from vineyard to winery for crush & press. The aroma driving down highway 29 at this time of year is intoxicating! I hope you will make it a point to come visit. The restaurant dining scene in Napa has never been more exciting! However, I'm finding it difficult to venture out to eat right now with all of the abundance of ingredients from the markets & my garden, at my disposal. I'm already looking forward to "winter cooking" my other favorite season.
Cheers!
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