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Grass-fed beef back in stock! |
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Friday, 25 June 2010 03:59 |
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 We have completed our spring harvest of healthy, fat, grass-fed cattle. We are now aging and processing the beef at a local custom butcher, J&R Meats in Paso Robles. Beef orders will be available for pick-up starting June 29 at J&R Meats, in Paso Robles. To order the beef go to http://adelaidasprings.com/shopping.html
- Select the product and add it to you shopping cart and proceed to checkout
- select the "Pick-up at J&R Meats" shipping option or non-local customers can choose Golden State Ground and we can ship it to California, Nevada or Arizona for $22 overnight.
- proceed to the payment method page and choose "Payment on Pick-up @ J&R Meats" (non-locals can pay online by credit card)
- go to J&R Meats anytime beginning Tuesday, June 29 to pick-up and pay for your order. J&R accepts cash, checks or credit/debit cards. Here is the contact information:
J&R Custom Meat and Sausage
1124 Black Oak Dr.
Paso Robles, CA 93446
805-237-8100
Open Monday-Saturday, 8:00 AM to 5:00 PM
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Confessions of a Winegrower 1.4 |
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Written by Laird Foshay
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Friday, 25 June 2010 04:42 |
Father's Day Reflections
 Now that summer is here we can look back and see: it has been a hard spring. Although we have a lot to be thankful for, we can barely keep up here at Adelaida Springs Ranch. I imagine it is the same for you all in your lives. Sometimes you sow so many seeds that life comes roaring out of the ground so strong and varied that you just have to gasp. You keep working, keep dealing. You try to keep loving, when you are not barking or biting or reeling from the onslaught of new life. We breed cattle and they increase. Then we have dozens upon dozens of fresh kicking calves that need attention and sorting and care. Soon love is in the air with the dust and the smoke of the branding fire. The bawling mothers and calves long for each other as we work them separately, stirring in their mutual devotion. We plant grape vines by the thousands. They grow beautifully but they need attention, training, more work, water, money.
We had a second child and 18 years later he is smart and graduated and demanding in a way we could not foresee. The proms and processionals and banquets come one after another. Try as we might to keep a steady pace, pride and exhaustion and a wary eye to the future are just flat-out overwhelming. We need to take a moment, a day together, a time to rest, reflect and appreicate. That was father's day.
Nevertheless, the fruits of past plantings and breedings are like sirens: the vines are healthy, the cattle are sleek and fat. We still have a third child to guide, so promising in her teens. The wines say "enjoy, keep going". The beef, two years in pasture is now on the platter, dark, marbled and tight grained. It is vividly flavorful, a plain lesson in delicious.
It occurs to me that with all of us, things are the same. If we knew how much work it was going to be we might never have started. Looking back, these are the days worth counting, the fruits worth tasting. The same as it ever was. We just need to keep trying.
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The Growing Winemaker 1.1 |
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Written by Shannon Gustafson
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Tuesday, 08 June 2010 04:37 |
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Time to get the irrigation back up and running
This weekend's weather forecast shows the first 3 digit highs of the year for Paso Robles. When we turn on the irrigation for the first time in each block we have to make sure that there are no blow outs, and that our pump (which supplies water from our lake up to two 10,000 gallon tanks that gravity feed the vineyard) is working as expected. It's almost always easier said than done.
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Confessions of a Winegrower 1.3 |
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Thursday, 06 May 2010 07:22 |
A Walk in the Woods
In addition to growing wine grapes and making wine, we also run cattle on our place, which involves a different set of duties and perspectives. More and more, however, I view all these tasks as an integrated whole, as one tightly woven fabric: turning sunlight into wine and food. This involves the care of the soil which feeds the plants and animals, domestic and wild, not to mention ourselves.
I saw one of our bulls the other day, standing near a gate like he wanted to be on the other side. Now, probably he was just dreaming of a field of heifers (which will soon be his actual reward) but I thought that maybe he wanted to get at the water trough in that other field. There might have been a problem with his current water, which is a spring-fed trough down the canyon a ways, off the beaten track. That spring had slowed to the barest trickle during the drought of the previous few years. So I made I mental note to check that at the first opportunity.
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Swelling Buds and Fat Cattle |
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Saturday, 17 April 2010 09:15 |
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 Spring has turned cool and wet around here, with 4.5 inches rainfall in the first half of April, but the vineyard is coming to life with fat buds and some leaves breaking out. The cattle are blooming with the rich spring feed, including ripe fillaree and the best clover crop we've seen in our ten years on the ranch. I have been travelling the state, from San Diego to Sacramento, the Napa Valley and San Francisco, and the ornate natural beauty of a California spring is on display everwhere: shimmering lime green pastures, geese flying north in the Central Valley, wildflowers in great swaths and gnarled oaks with a new hairdo of green. Ahhh.
 
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