Now at the Farm

March 23-25, 11am to 5pm, Enjoy a Half-Price Glass of First Blush

March 24th-25th, 1pm-5pm. Taste 3 great vintages.

Special tastings, events and drawings continue through April 29th


Call the Crop Report for the Farm and Winery Updates and for Picking Locations

Roasted Spaghetti Squash with Herbs

Use spaghetti squash as a replacement for pasta in this flavorful meal.


1 spaghetti squash (about 4 pounds),halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup blanched hazelnuts, toasted and coarsely chopped


1. Preheat oven to 400°F. Brush cut sides of squash with oil, and sprinkle with sugar, salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on a wire rack, about 10 minutes. 
2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately. 

Recipe by Martha Stewart, makes 4 servings.

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

Philip James JONES, FARM FOUNDER, 1821-1912