lummi island wine tasting april 15 ’22

Covid Rules
We are again OPEN for wine tasting and sales both Friday and Saturday from 4-6 pm. Anyone with boosted vaccine status is welcome!

Bread Pickup This Week

Colomba di Pasqua or “Easter Dove”: A traditional Italian Easter cake made with a slievito madre, a sourdough levain fed every 4 hours at a warm temperature to make it  more sweet than sour. This cake-like bread also contains flour, eggs, sugar and butter, candied orange peel topped with a crunchy almond and hazelnut glaze and pearl sugar before baking. The dough is baked in a dove shaped baking form as a symbol of the Easter dove.  $5/loaf

Italian Breakfast Bread – A delicious lightly sweet bread great any time of day. Made with bread flour eggs, yogurt, a little sugar and vanilla as well as dried cranberries, golden raisins, and fresh and candied lemon peel. Perfect for breakfast toast or maybe for  Easter morning French Toast!  – $5/loaf

and pastry this week…

Hot Cross Buns –   An enriched dough (butter, sugar, eggs and just a hint of whole wheat). full of spices, including cinnamon, nutmeg and ginger as well as currants and candied lemon and orange peel. Topped with a flavorful paste and glazed these are a delicious traditional treat to celebrate spring. – 2/$5

To get on the bread order list, click on the “Contact Us” link above and fill out the form. The week’s bread menu is sent to the list each Sunday, for ordering by Tuesday, for pickup on Friday. Simple, right..? If you will be visiting the island and would like to order bread for your visit, at least a week’s notice is recommended for pickup the following Friday.


Mailing List Issues: The Saga Continues!

This week’s post will be emailed “by hand” again, as app glitch remains a mystery.







This Week’s $5 Tasting

Ryan Patrick Rock Island Chardonnay ’18        Washington       $15
Golden straw color; aromas and flavors of wildflowers, crisp apples, honey, and freshly baked cinnamon roll with a round, crisp, medium body and a graceful finish of sumac-spiced croutons; an appetizing, full-bodied Chardonnay.

Terra d’Oro Zinfandel  ’17     California       $15
Aromas and flavors of dried cherries, cured beef and a whiff of dried herbs create good complexity and solid structure with good acidity and firm tannins that pair well with rich dishes.

Toso Reserve Malbec ’17 Argentina $21
Elegant and balanced with food concentration and ripeness; focused, clean notes of blackberry, plum, and ripe,
dark cherries; a plush, elegant mouthfeel, easy tannins, and lingering notes of leather and Spring soil.


The Economics of the Heart: Ego and Stewardship

There are a lot of people who don’t believe that the global climate is changing. They are not persuaded by the steady rise in global temperatures, or the increasing frequency and magnitude of weather-related destruction of our surprisingly fragile infrastructure. The tacit assumption has always been that yes, forest fires and floods and droughts and hurricanes happen and take their toll–definite setbacks– but we will always be able to pick up and start over. Now we begin to realize that for us humans, climate change will make areas economically uninhabitable long before they are physically uninhabitable.

Some people are confident that their religion guarantees them Dominion over the Earth and “every living thing,” a sort of Divine Gift of Entitlement unencumbered by responsibility, compassion, love, stewardship, or humility– more of a Property Right. Every resource is there to be exploited for convenience, entertainment, or profit. As Al Gore put it, climate change is an “Inconvenient truth” that many would prefer to ignore.

Even those of us who feel, um, “stewardly” toward our precious planet make our little compromises with energy use. Leaders of Nations around the world have met regularly for many years to agree that “Yes, we Must and Will tackle this coming Problem!” But political and corporate bureaucracies have kept progress well below what everyone knows is necessary to build a sustainable infrastructure in time to save the countless species whose customary ecological niches are already disappearing. A niche is a Rare and Precious thing, and every living thing must have one or make one to survive, including us.

In our own ways we all look for ways to lower our carbon footprints enough to make a difference– to slow, stop, and dial back the concentration of CO2 in our atmosphere to 1950 or so, when there were five billion fewer of us. It’s a tall order.

Right here on our little island, we might all work together toward the goal of making our particular place Energy Independent and carbon-neutral. We have wind, sun, tides, and currents to work with, and a lot of bright people who share the same goal.

A starting goal might be to make our next ferry carbon-neutral with energy generated right here. Possible?


Wine Tasting

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