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Pan Gravy

A holiday favorite!


Pan drippings
½ cup flour
½ cup Jones Harvest Time Wine or off-dry white wine
2 ½ cups chicken stock, warmed in a small saucepot
salt and pepper, to taste



1.  After the turkey has been removed from the roasting rack and while it is resting, remove the rack from the roasting pan.  Heat pan on the stove top on medium-high heat.  Sprinkle the flour around the pan and using a wooden spoon or spatula, scrape up the bits and move the flour around in the turkey drippings stirring constantly. 

2.  Once the flour has “cooked” for about 1-2 minutes, deglaze the pan with the wine.  Using a whisk, whisk the bits and flour until a smooth paste forms from the wine.  Slowly, whisk in the chicken stock, salt and pepper.  Whisk until it starts to simmer.  Simmer for about 5-10 minutes. 

3.  If the gravy seems too thin, allow to reduce for a longer amount of time stirring occasionally; if the gravy seems too thick, whisk in enough chicken stock to thin it out returning it back to a simmer.

Yield: About 3 cups

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912