Closed for Weather!

Our Tasting Room will be CLOSED today, March 22, due to hazardous weather. Drive safely if you must be on the roads!

Beet Pesto

IMG_6768 cropped

This easy pesto is an awesome alternative use for all kinds of beets, showing off the sweet earthy flavor that can be used as a pasta sauce, spread for grilled bread or sandwiches, or just eating with a spoon! We used red beets here, but any type of beet would work. The pop of color this dish brings to the table is a showstopper, especially when served with bright green pea dip.

1 lb red beets, scrubbed and trimmed
½ cup walnuts
½ cup freshly grated Pecorino Romano
1 lemon
3-5 garlic cloves
Olive oil
Salt and fresh pepper

Preheat an oven to 450F, set to convection. In a roasting pan drizzle the beets with olive oil and rub it all over the skins. Sprinkle with salt and roast until fork tender (about 30-45min). Let cool, slip off the skins and roughly chop. Meanwhile, heat a frying pan over medium heat dry. Toast the walnuts until they are fragrant and barely scorched. Let cool and roughly chop.
In a food processor add the beets, walnuts, half the cheese, garlic cloves, and the juice of half the lemon. Pulse until just evenly combined. Turn the food processor on and while it runs slowly drizzle about ¼ cup olive oil into the machine. Once combined, stop and taste. From here add the remaining cheese, lemon juice, salt and pepper to taste. As the food processor runs drizzle olive oil slowly until the mixture becomes creamy and bright magenta. Be careful not to add too much olive oil, so taste as you go along until you reach your desired consistency.
Serve with grilled bread and crudités, over pasta or as a spread for sandwiches.

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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Carrot Cupcakes with Maple Wine Icing


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




12 oz mascarpone cheese, locally sourced if available

1 lb confectioners sugar

3 Tbsp Maple Wine

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, which you have conveniently left over from this recipe 🙂

Wine Cocktail

Fizzy Frontenac Wine Cocktail

Wine CocktailFrontenac Gris has delicious notes of tropical fruit that make it great for a spritzer!

Our simple “Fizzy Frontenac” wine cocktail can be made by doing the following:

  • For every 5 ounces of wine (in your Fresh Tracks wine glass, that’s up to the bottom of the circle part of the logo), add 3 ounces of seltzer water (to the top the logo on your Fresh Tracks wine glass)
  • Add a slice of lime
  • Add a few ice cubes
  • Drink, and repeat!

Easy, right? But you can also just visit us, and we’ll make it for you 🙂


Buffalo Chicken Quinoa Bites

We needed something more savory and “healthy” to go along with our crostini, so we found this fun recipe for quinoa balls that goes along with our easy fast and yummy theme. Crispy on the outside, cheesy and meaty on the inside with a great chew from the quinoa meant the plate was empty far too quickly!

Buffalo Chicken Quinoa Bites with Greek Yogurt Blue Cheese Dip

Enough for 4 appetizer servings

  • 1 cup cooked quinoa
  • 1 cup shredded chicken
  • ¼ cup goats cheese
  • ¼ cup sharp shredded cheddar
  • ¼ cup buffalo sauce
  • ¼ cup Panko bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons whole wheat flour
  • Salt and pepper to taste

Dipping sauce:

  • 1 cup Greek yogurt, preferably full or part fat
  • ¼ cup blue cheese, crumbled
  • ½ tsp garlic powder
  • ½ tsp dried dill
  • ½ tsp dried parsley
  • Salt and pepper to taste

In a small bowl, combine the Greek yogurt, blue cheese, garlic powder, dill and parsley together and whisk well until combined. If the blue cheese chunks are too large mash them with a fork and re-whisk mixture. Season with salt and pepper to taste. Cover and set aside in the refrigerator.

Preheat the oven to 350F. Lightly oil a mini muffin pan and set aside. In a large bowl, combine the all of the quinoa bite ingredients (quinoa, chicken, cheese, etc) together and season with salt and pepper to taste. Using a small cookie scoop or two spoons, scoop the mixture evenly into the muffin tray, about 1 ½ tablespoons each. Bake for 18-20 minutes, or until the bites are golden brown and set. Serve right away with the dipping sauce.

blue cheese and peach crostini

Crostini with Peaches, Blue Cheese and Honey

Crostini with Peaches, Blue Cheese and Honey
(adapted from Heather Christo’s Generous Table)

Pair with Little Piggy Pink, Little Bandits


For 12 crostini:

  • 1 baguette, cut at an angle in ½ inch slices. We got our’s from O Bread Bakery in Shelburne
  • 2 Tbsp olive oil
  • 1 clove garlic
  • 1-2 peaches, pitted and sliced into thin wedges
  • 8oz Cambozola cheese (but you could use Jasper Hill’s Bayley Hazen Blue, Blue Ledge Farm’s Middlebury Blue, or Bonnieview’s Bonnie Blue from Craftsbury)
  • 2 Tbsp Honey, we used Artesano’s

Preheat oven to 400 degrees F. Arrange the baguette slices on a rimmed baking sheet and evenly drizzle the olive oil all over the bread. Bake for 7 minutes, until the toasts are a light golden brown. Remove from the oven and rub the top of each toast with the piece of garlic. Place 1 or 2 slices of peach on each toast (whichever will fit to your liking). Divide the cheese over the peaches (if this looks like too much, you can always test by baking one crostini and tasting it before doing all 12) and return to the oven for another 5-7 minutes or until the cheese is melted and the peaches have softened. Remove from the oven and gently drizzle the honey over all the toasts. Then plate and enjoy! This is a great Little Piggy Pink Pairing.

We loved this recipe because it was super easy, super fast, and super yummy. It also gracefully accommodates pantry miscalculations, so if you don’t happen to have peaches available you could probably substitute juicy pears, nectarines, or even mango if you wanted to get a little wild! We are fortunate enough to have many wonderful bakers who provide us fresh bread, as well as many fruit growers and cheese makers, so if you are a local warrior you can always find ingredients around here to suit your fancy. The cambozola cheese in this recipe is a triple cream gorgonzola, so it is very strong; if you prefer a milder or sweeter blue cheese, we would suggest trying Middlebury Blue or Bayley Hazen Blue. I wouldn’t say no to a fresh chevre or tomme either. Have fun with it!

Vermont Grape Jam

Prep Time: 45 min
Total Time: 45 min
Makes: About 9 jars (1-cup each)

What You Need

10 Mason Jars
6 cups prepared fruit (made from jam grapes, see below)
1 box Fruit Pectin (liquid)
1/4 tsp. butter or margarine
7.5 cups sugar, measured into separate bowl

Make It!

Fill a water-canner halfway and bring it to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Slip skins from your freshly picked Vermont grapes (i.e. separate the pulp from the skins and place in separate bowls).

Finely chop skins in a blender; set aside. Place grape pulp in a saucepan. Bring to boil. Reduce heat to low; cover and simmer 5 min. Press through sieve to remove seeds. Combine blended skins and pulp. This is your prepared fruit. Measure exactly 6 cups prepared fruit into 6 or 8 quart pot.

Add sugar and butter (to reduce foaming) to the mixture. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and stir constantly for 1 minute. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)


A Wine Competition for a Good Cause

The 2015 Finger Lakes International Wine Competition results are in! The two wines we submitted – The Messenger and 2014 Vermont Rose – earned Silver and Bronze medals respectively. We chose to participate in this wine competition for a number of reasons. Namely, it’s reputation, high level of quality, and for all of the hard work it does for Camp Good Days, a New York based organization that assists children affected by cancer, HIV/AIDS, abuse, and other life-challenges.

For the past 36 years, Camp Good Days has served more than 45,000 campers from 22 states across the U.S., and 29 countries from around the world. All of the programs and services provided by Camp Good Days are offered free of charge – thanks to the efforts of countless individuals, businesses and organizations. The Finger Lakes International Wine Competition is one of their key fundraisers, from which all proceeds are donated to Camp Good Days, and the remaining bottles of wine are auctioned off at their annual Auction Dinner in order to raise additional funding. We are thankful for the opportunity to contribute to the efforts of such an amazing program.