Painting of Shenandoah alley flora growing on a rock outcrop by MJ Seal

Update

As you may have guessed the trip to France this April is off. So….Bottles of "Farmhouse" Red and White Wines from Cline Cellars available at The Virginia FarmhouseIn an attempt to make the best of a very bad situation we will remain OPEN for the month of April – as long as circumstances allow.We are (currently) well stocked on locally sourced necessities- like eggs (limit 2 dozen per customer), bacon, honey and cheese as well as tea and coffee. I am making a point of sanitizing high traffic surfaces (door knobs, handles, etc.) multiple times a day. And while we are never particularly crowded we understand those who don’t want to come into shop- so we are offering curbside pick-up. Our hours have been reduced a bit- now just 10-5 Thursday through Saturday. The rest of the week we are OPEN by appointment- simply call us at (540)459-9006, text us at (540)481-4355 or email us at thewoodstockfarmhouse@gmail.com. We are happy to open the shop for your personal shopping convenience- just Please give us a heads up (i.e- don’t let us know 5 minutes before 🙂  )And we still have plenty of wine, cider and mead.

*Stay Safe*

Oh yes- and the art sale is being extended until the end of April! Happy Shopping

All Natural Birdseed Wreaths from J & W Farms available at The Virginia Farmhouse

The Countdown Has Begun-

You have less than two weeks before the big day- but don’t worry we have plenty of options for last minute gifts!Bottles of "Farmhouse" Red and White Wines from Cline Cellars available at The Virginia Farmhouse

First for the wine lovers in your life we now carry “Farmhouse” Red and White Wines from Cline Cellars of Sonoma. The red blend is rich and full-bodied with cherry and plum notes and a hint of black pepper. The white blend is light, crisp and citrusy with hints of peach and lemon curd. And for cider lovers we just got in “Farmhand” from Old Hill Cider-"Farmhand" Hard Cider from Old Hill Cider at The Virginia Farmhouse

The candy table is well stocked and we have a couple new additions from Nancy’s Candy like “Old Fashioned Lemon Drops” and “Chocolate -Covered Brownie Bits”.Chocolate covered Brownie Bits and Lemon Drops from Nancy's Candy available at The Virginia Farmhouse

For the foodies we have Flavor Pourfection’s new infused white balsamic vinegar, “Lemongrass Mint”. We also have a variety of their gourmet oils and vinegars in cute little sample bottles- which make great stocking stuffers.Sampler bottles of infused olive oils and gourmet vinegars from Flavor available at The Virginia Farmhouse

And we have plenty of other locally made goodies for those on your list (or yourself)Spice Blends from The Shenandoah Spice Company and Firefly Hot Sauces filling the shelves at The Virginia Farmhouse

Birdseed Wreathes from J & W  Farm are back- Makes a great treat for your feathered friends or a gift for birders.All Natural Birdseed Wreaths from J & W Farms available at The Virginia FarmhouseAnd for your shopping convenience we will be OPEN on December 24th until at least noon- possibly a little later (you may want to call for hours on Christmas Eve). Happy Holidays!

New Additions- April 2019

We’ve really been cramming the shelves full this month with a plethora of new products-

First- the batch of stoneware pottery I started last year (before we moved) has finally been fired! I made an assortment of leaf-shaped dishes (Oak, Tulip Tree, Maple, etc.) with finishes like Autumn Scarlet (glossy), Dark Cocoa Brown (semi-matte), Autumn Gold (matte), Mushroom Soup (satin) and First Snow (matte). The First Snow and Autumn Scarlet finishes look especially nice on the brown of the clay body.

I also made an assortment of serving bowls, relish dishes and little trinket boxes (they were supposed to be salt cellars) with an oceanic look to them.

New Additions to The Pantry:

  • Organic Buckwheat Flour
  • Organic Coconut Flour from Tropical Green Organics of Sterling, VA- my home town! The coconuts that went into the flour weren’t grown in the state though- they sourced those from Sri Lanka.
  • Organic Spelt Flour
  • Organic Chia Seed
  • Organic Farro (a kind of wheat berry)
  • Organic Scottish Oatmeal

Back in stock:

  • Bulgur Wheat
  • Organic Whole Flaxseed
  • Almond Flour
  • Sorghum Flour
  • Millet Flour

Also new:

  • Organic Chia & Quinoa Restaurant-style Tortilla Chips from Late July
  • Organic Ancient Grain (Spelt Flour) Pretzels from Hanover
  • Organic Sprouted Whole Wheat Pretzel Shells from Unique Pretzels
  • Gluten-Free Multigrain Crackers from Crunchmaster
  • Whole Wheat Fig, Raspberry and Strawberry Bars from Nature’s Bakery
  • Whole Wheat Double Chocolate Brownies also from Nature’s Bakery
  • Dill Pickle Spears, Pickled Baby Beets and Pickled (baby) Green Tomatoes from Jake & Amos

Note: The pretzels are quite a deal at $7.49 for a giant, 28 oz container.

New to the Wine Rack:

  • Bluestone Vineyard’s 2016 Chardonnay and Petit Manseng, 2017 Moscato- Their Cab Franc is very spicy with lots of cardamom and black pepper. The Petit Manseng is complex, fruit-forward (tropical fruit- think starfruit) and luscious. The 2017 Moscato is slightly drier than previous vintages.
  • Castello Di Gabbiano Chianti Classico- rich, full-bodied and spicy with notes of tobacco, earth and violets.
  • Rabble Pinto Gris- light-bodied, mellow with notes of pear, golden delicious apples and a refreshingly tart finish
  • Slow Press Lodi Zinfandel- Spicy and rich with juicy black cherry on the nose and cedar on the palate.

Home Brews – Anisette

Three recipes for making anise flavored liqueurs-

Anise flavored liquors and liqueurs are popular in Europe and around the Mediterranean. Often served before or after a meal they are thought of as a digestive aid. I personally can’t vouch for that but they are tasty unless you don’t like licorice- in which case you probably won’t like these.

Anise flavored liquors (like Ouzo) and Liqueurs (like Anisette) turn cloudy when diluted with water. This is called “the Ouzo effect”. This is due to chemical compounds- mainly trans-anethole- imparted by the anise seed and star anise coming out of suspension as water dilutes the drink and lowers the alcohol content. You can see this in the two pictures below of a glass of Mastika with ice melting into it-

On that note: never store anise-flavored spirits in the fridge or freezer as this will cause a similar effect due to the drop in temperature. Once the anethole comes out of suspension it will eventually turn to sediment and will negatively effect the flavor of the brew. Honestly you shouldn’t be keeping liquors or liqueurs in the freezer anyway.

Liqueur Recipes- Simple and Easy Anisette

*This liqueur tastes remarkably complex for how few ingredients there are. The scent and flavor is very similar to Marie Brizzard Anisette. Unlike commercially produced anisette though it is a greenish-gold color -not clear- as this brew is not distilled afterwards.  It makes an interesting ingredient in cocktails and it’s wonderful on the rocks.

* For an herbaceous, green anisette that looks and tastes similar to a pastis or absinthe add a tbsp or two of mashed fresh fennel greens and fresh parsley to the brew a full 24 hours before straining.

  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. Coarsely crush the spices in a mortar and pestle or spice grinder and add to the jar.
  3. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a cool dark location for at least 5 days (preferably a week or two), shaking daily.
  4. After the spices have infused check the brew. The liqueur should have an intense and intoxicating anise scent balanced with underlying spicy and citrusy notes. Add a tbsp of honey and let it dissolve then taste and see if it has the desired level of sweetness. If not add more honey (it should be semi-dry and very smooth). Seal the jar and shake vigorously for a minute or so. Let stew for another 8 to 12 hours, shaking every so often.
  5. Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a beautiful translucent, greenish gold. It should not be cloudy. Place liqueur in a bottle or jar (preferably dark glass) and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

Liqueur Recipes- Complex and Spicy Anisette

*This liqueur tastes (and smells) similar to Ouzo although it is smoother, spicier and sweeter. It can be served like brandy, in cocktails that use anise based liqueurs or on the rocks. If served with ice or cool water this translucent liqueur will turn cloudy like ouzo.

  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. In a mortar and pestle or spice grinder coarsely crush/grind the spices and add them to the jar.
  3. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a cool, dark location and let stew for week, shaking daily.
  4. Dissolve a tbsp of the honey to the jar and taste it to see if has the desired sweetness. If not add more honey. Then seal it back up. Shake the jar vigorously for a minute or so. Return the jar to a cool, dark location and let stew for a few more days to a week, shaking daily.
  5. Open the jar and smell the brew- it should smell intensely of anise with an underlying backbone of cinnamon and cloves with floral notes. Taste the liqueur again to see if it has the desired level of sweetness. It should have a little bite from the alcohol but it should not burn like moonshine. This liqueur should have a brandy-like mouth feel so if the alcohol is to strong add a little more honey. It should be semi-sweet, complex, spicy and smooth
  6. Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a beautiful, translucent earthy red- like a fine China black tea tea. It should not be cloudy. Place liqueur in a bottle or jar and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

Liqueur Recipes- Mastika

*Mastika (or Mastica) is an anise-based liqueur flavored with gum mastic that is popular in Greece and surrounding countries. Gum mastic or mastic of Chios is a resin obtained from a tree related to pistachios native the Aegean basin. Gum mastic has a slightly bitter, piney, bay-leaf like scent and flavor. This liqueur tastes (and smells) similar to Ouzo. It can be served like Ouzo in cocktails in or on the rocks. If served with ice or cool water this translucent liqueur will turn cloudy like ouzo.

  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. In a mortar and pestle crush the gum mastic and add it to the jar. Let it dissolve (this may take a few hours).
  3. In a mortar and pestle or a spice grinder coarsely crush/grind the other spices and add them to the jar.
  4. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a cool, dark location and let stew for week, shaking daily.
  5. Dissolve a tbsp of the honey into the brew then taste it to see if it has the desired level of sweetness. This liqueur should be semi-dry with some a bitter, piney notes imparted by the gum mastic. Seal the jar back up and shake vigorously for a minute or so. Return the jar to a cool, dark location and let stew for another day or two, shaking occasionally.
  6. Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a translucent reddish-brown – like tea. It should not be cloudy. Place liqueur in a bottle or jar and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

Mead is Back!

Misty Mountain Meadery was offline for a couple of years, but they are back and we just got some of their rich, mellow and complex libations.  In addition to their traditional  blend (just honey and water) they now offer a lemon honey blend fermented with fresh lemon juice.

THE MEADERY

Misty Mountain Meadworks is a small Virginia Farm Winery and is the oldest operating meadery in Virginia. The Meadery is owned and operated by the Copeland family and located on a fifteen acre tract in the mountains bordering the Shenandoah Valley near Winchester, VA.

Their beehives produce a unique flavor of honey due to the abundance of local orchards, wildflower fields, and forests. Rick, the meadmaker, has been successfully making Mead since 1983 and it is handcrafted from start to finish, from the bees to the bottles.

Sweet Mead is an incredible dessert wine which can be served chilled or warmed, depending on the season. Enjoy serving Mead with pears, nuts, cheeses, and even cheesecake.  Mead is, of course, the beverage of choice for all solstice and equinox celebrations where it is served with everything!