Radish and Watermelon Salad: Fresh Tracks Farm recipe

And the winner is….. Radish and Watermelon Salad with our Marquette Rosé!

Our radish infestation has abated, thanks to the help of our great friends! We tried a few recipes out and they were all delicious, but we had to highlight this simple, refreshing salad referred to us by the lovely people at the Vermont Country Store. It is a breeze to make and oh so satisfying on a hot summer day with a glass of our thirst-quenching Marquette Rosé. A perfect way to use up the influx of radishes, herbs, and watermelon! If you have other herbs in your garden that you need to use up, go ahead and mix some in as well; parsley and cilantro work well.

 

Radish and Watermelon Salad with Mint & Feta

1 bunch fresh radishes, about 8 medium

1 small watermelon or half of a large one

1 bunch fresh mint

1 lime

4 oz feta cheese,crumbled (sheep or goat)

Olive oil

Salt and pepper to taste

 

Remove the stems from the radishes, leaving 1″ to use as a handle while cutting. Slice each radish into paper thin slices, or as thin as you reasonable can, and add them to a medium sized mixing bowl. Juice the lime and add to the radishes with 1 tablespoon of olive oil and a pinch of salt. Toss to coat. Sliver enough mint leaves to loosely fill a 1/4 measuring cup and add to the radish mixture along with 1/2 of the feta. De-rind the watermelon and cut into 3/4″-1″ pieces. Gently stir the watermelon into the radish mixture, garnish with remaining feta and a few mint leaves. Serve chilled with our Marquette Rosé!

 

 

 



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Our Story

Our story takes place within the picturesque hills of Central Vermont. Fresh Tracks Farm was founded in 2002 with the goal of crafting authentic Vermont wine in a beautiful yet challenging climate. Owner and winemaker Christina Castegren sought to build upon her knowledge of agriculture, and fulfill her passion for working with the environment around her. She and a team of colleagues and friends spent years preparing fields, constructing trellises, gathering equipment, and planting vines.



sustainable farming

Sustainability

Sustainable Farming is at the heart of everything we do at Fresh Tracks Farm Vineyard & Winery

Sustainable Farming is at the heart of everything we do at Fresh Tracks Farm Vineyard & Winery. Sustainable farming is important – especially in Vermont. We believe that how we live on the land has a direct impact on what we receive from it. That’s why we use renewable sources like geothermal and solar energy to heat, cool, and power our wine facility. We also draw on a variety of natural farming principles, and work the land with a respect for both science and tradition to foster healthy growth.



Vineyard and Winery

Vineyard & Winery

Since 2002, we have been planting, removing, and retraining countless grapevines on our three vineyards. These sites subsist of different soil and geological profiles, in addition to varying elevations and orientations. These factors give us a diverse range of characteristics to work with in the winery.

Our approach to winemaking at Fresh Tracks Farm is dynamic, and attempts to reflect and respect the many nuances of each unique vintage, resulting in wine profiles that shift from year to year. Originally, our winery was located in a red barn up on the hillside, where a small basket press and a few stainless steel tanks was all we needed to turn our grapes into wine. Now, in our more expansive winery, we have a range of modern equipment and a robust lab with which we closely monitor our wines throughout the process.



Tour the Vineyard

Watch a tour of our tasting room & vineyard.




We’re Hiring!

Are you interested in pursuing a career in wine? Fresh Tracks Farm has the following positions open for hire:

Tasting Room Host/Hostess  | Part Time Position

POSITION SUMMARY: This position is responsible for ensuring that customers have a positive and memorable experience at Fresh Tracks Farm Vineyard & Winery. They must have a passion for wine and be open to learning the details of the wines we produce and our general operations. Responsibilities include: Greeting customers promptly and courteously; guiding customers to wines they enjoy; setting up and cleaning up daily operations and special events; stocking wine and retail merchandise in the tasting room; accurately performing daily wine inventory and money handling procedures. This position requires you to be at least 21 years of age. WEEKENDS REQUIRED. Please email the tasting room manager if you are interested.

Events/Social Media Coordinator | Full Time Position

POSITION SUMMARY:Events/Social Media.    Full time position
Our events/social media professional works in conjunction with the Fresh Tracks Farm
team to facilitate, organize and execute both Fresh Tracks Farm events
and private events at the winery, works in the tasting room, has
technical proficiency, engages the world at large via Facebook,
Instagram, Twitter, and email and directly through outreach to our
local community.

Please send a cover letter statement of interest and resume to [email protected]


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Welcome to the Porsche Club of America at Fresh Tracks June 21-25th!

We’re excited to welcome the Porsche Club of America to Fresh Tracks Farm this June! We are looking forward to welcoming them to Fresh Tracks Farm and have them experience our small portion of Vermont.



3 Silver Medals for Fresh Tracks Farm Wine!

The results are in from the Finger Lakes International Wine Competition! We are so thrilled and honored to have received 3 Silver Medals for our 2012 La Crescent, 2014 Marquette Rosé and our 2011 Oak-Aged Frontenac Gris (soon to be released!). We are also SUPER proud to be among several other Vermont Wineries and share with them in celebration!

 

In honor of our win, we are throwing it back to some super duper pairings we’ve posted here on the blog for Marquette Rosé and La Crescent. Cheers!



Carrot Cupcakes

We did this recipe not long ago as a fun pairing for our Maple Wine (also an excellent choice for spring 😀 ), but it would be just as tasty using our *Mapple wine. The added pop of rich apple flavor, along with the maple, is an added bonus. Feel free to experiment with this recipe too; instead of doing a frosting you could use this cake recipe as an alternative base to an upside down cake, baked on top of apples caramelized in butter, maple syrup, and *Mapple wine! There are so many fun things to do with apples and maple, and you have both flavors in one bottle! Explore away.

Cupcakes

2 cups sugar

1 ¼ cups vegetable oilIMG_0644

4 eggs

2 tsp vanilla extract

2 cups all purpose flour

2 tsp baking powder

2 tsp baking soda

2 tsp ground cinnamon

½ tsp salt

¼ tsp ground allspice (we hand ground allspice berries for this!)

¼ tsp ground cloves

¼ tsp ground nutmeg

3 cups grated carrots

¾ cup raisins, rough chopped

2 Tbsp Maple Wine (or *Mapple)

IMG_0591

Icing

12 oz mascarpone cheese, locally sourced if available

1 lb confectioners sugar

3 Tbsp Maple Wine (or *Mapple)

½ tsp vanilla extract

Maple sugar, for sprinkling

Preheat the oven to 350F. Grease two 12 count cupcake pans, or line them with cupcake liners.

Beat the sugar, vegetable oil, vanilla, and eggs together at medium speed until they are light in color, about 2-3 minutes. Mix in the flour, baking powder and soda, salt, and spices, being careful not to over mix. Fold in the carrots, raisins, and Maple with a spatula until just combined.

Scoop batter into the greased/lined cups so they are 2/3 full. You may not fill all the cups; remove the liners of the unused cups. Bake for 20-30 minutes (this will depend on the efficiency of your oven, so keep an eye on it) or until an inserted toothpick comes out clean. Remove the cupcakes from the oven and let cool for at least 15 minutes.

In a medium bowl, beat the mascarpone cheese, Maple Wine, vanilla, and ¾ of the confectioners sugar together at medium speed until smooth and silky. Taste the icing; if it is too thin or not sweet enough, add the rest of the sugar. Fill a ziplock bag with half the icing, and cut of the very tip of one of the corners. Frost the cupcakes by gently squeezing the icing through the tip of the bag. Sprinkle the frosted cupcakes with a little maple sugar.

Serve any time of day, preferably with our Maple Wine or the *Mapple wine, whichever you happened to use, that you have conveniently left over from this recipe 🙂