Lest I spread too much confusion, let me specify that we are not referring to the grapes, most of which are still ripening as I write, but to our bumper tomato crop, the pride of Roblar’s quarter acre organic vegetable garden, over three hundred pounds of gorgeous San Marzano heirloom tomatoes, a Roma type variety, perfect for canning and sauces.

Roblar Cooking School’s “Field to Plate” philosophy states that the tastiest food is the one raised close to your kitchen, so we raced the fresh-picked beauties to ours and made gallons and gallons of tomato sauce. Some of it went in the lasagna we served at our latest pick-up party, and the rest will come in handy for our fall café menu.

We also planted corn – all gone in a flash, a variety of peppers, and onions. We had hoped for squash, melons, and eggplant, but the squirrels got to those before we did. “Squirrels have got to eat too, and if it keeps them out of the grapes, I’m OK with them eating the vegetables,” quips winemaker Rich Foster. We are a winery first, after all.