Monday, August 24, 2015

Farm to Table with The Seeker

This post was sponsored on behalf of The Seeker Wines via One2One Network. All opinions stated are my own.

The Farmer's Market on a Saturday morning, when it has just opened and there's still a cool breeze in the air, smells like a wonderful farm. I'm always hit by the smell of tomatoes, basil, and corn, when I enter the Park Blocks this time of year. And then the smells keep coming - fresh beeswax candles, sliced and dripping peaches, locally roasted coffee brewing, big skillets full of local pork and vegetables heating up, the sizzle and aroma of butchered meats on a grill, fresh bread waiting to be broken into. It's enough to make a girl that doesn't cook, want to cook. 

This Saturday, we loaded our market basket up with the best things we could find: big Early Girl tomatoes, juicy and red, heads of fresh, leafy bunches of cilantro, sweet summer corn, sweet onions, Soppresata from a local charcuterie, a big sourdough loaf from a delicious bakery, and a giant bouquet of massive, sunset colored dahlias. 

Saturday's dinner was an experiment in seeking to bring only the farm to the table (well... a dried bag of beans came into play, so there was some non-farm on the table) in a healthy dish that would pair well with a brand new bottle of summery white wine. We created a wonderful farm fresh salad to go with a new (to us) bottle of wine from The Seeker. We tried The Seeker's Sauvignon Blanc from New Zealand (though we have a Pinot Noir waiting in the wings for round two of this farm-to-table dinner spread) as the day was hot and hazy and Oregon covered in a hot, low-hanging smoke from many wildfires burning through the Northwest. The air quality was so bad that we were not supposed to go outside (a waste of a summer weekend), but it turned into the perfect day to have an adventure in our own home with a wine that shared a bit of our farm-to-table mission. The Seeker's winemakers are committed to sustainable vineyard practices, reducing waste, and turning that process into a daily adventure.

The Sauvignon Blanc was a very zesty, full-bodied wine (like you'd expect from New Zealand) and was a bright wine perfect for a summer table. It paired well with a bright and limey salad as it had lots of citrus notes and a juicy finish. For the lover of sweeter, bigger, and juicier wines, this is a perfect summer sip and would go wonderfully with a grilled fish and a porch view. 

For our farm fresh salad recipe, read on:

You'll need

2 large, ripe tomatoes
3 ears of corn
2 cans (or 1 bag, soaked and cooked) of black beans
1 bunch of cilantro
1 sweet onion 
2 limes
Salt, pepper, and hot sauce to taste

Roughly chop tomatoes and place in a large bowl. Slice corn off of the ear and boil for 2 minutes. Drain corn and add it to the tomatoes. Cook and prepare black beans (or use two cans of black beans) and add to the salad. Roughly chop 1 bunch of cilantro and add. Dice one sweet onion (soak first if it's not a sweet onion and is harsh) and add to salad. Juice two limes and add, along with salt, pepper, and hot sauce to taste.

Open a bottle of The Seeker Sauvignon Blanc and enjoy!

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