Summer Gardening: Reaping the Fruits of your Labor

Admittedly, the last few summers in Portland have been hit or miss, weather-wise, for getting the most yield from your home gardens. But with the spate of hot days, we have been having, everything is falling nicely into line for maximum yields from all of your late summer vegetable and herb plants.

That being the case, we figured we’d share two recipes: one a new take on an old classic and the other one an unexpected mélange that will hopefully appear on your summer tables for years to come.

Before we dive into each dish, I’d like to present a little background on the veggies and herbs I used for each dish. Every year we grow cucumbers and we have tried myriad attempts at sturdy and attractive trellising. This year I do believe we found a winner.  It was my wife’s idea (she is definitely head gardener on our property.) She thought it would be an interesting idea to take a few of her old bicycle wheels and attach them to 2×4’s to create a not only sturdy but very original trellis system. And as you can see, it worked great.

We also grow several types of basil, but to be honest I like the flavor and soft leaf texture of the simple sweet basil. This will actually be used in both dishes, but more on that to come.

So for one of the dishes, I decided to combine our cucumbers and fresh basil with fresh peaches (’cause ya gotta eat as many peaches as you can while you can!). There are many great peach growers to be found at the local farmer’s markets all over town. For this recipe, I used Kiyokawa Family Orchard peaches. Although at first, this may seem an unlikely flavor profile, it’s a surprisingly simple but absolutely delicious and refreshing side dish. The secret is in the red wine vinegar and lemon juice, which really sharpen up all the flavors.

Peach, Cucumber and Basil Salad

1 cucumber
3 ripe peaches
1 bunch fresh basil
2 T red wine vinegar
Juice from half a lemon
1 T extra virgin olive oil
Salt and cracked black pepper

Peel strips off of the cucumber skin (if desired) and then cut longways. Gently scoop out seeds and cut into 1/4 inch half-moon shapes. Cut peaches into bite-sized pieces. Place both into a bowl and add the oil, vinegar, and lemon juice. Mix gently and spread evenly on a plate. Evenly distribute the fresh basil over the top and sprinkle liberally with salt and pepper. This dish can be kept in the fridge for up to half an hour before serving. Much like revenge, this is a dish best served cold.

Our second dish is a slightly different take on a summer classic, the Caprese salad. Most people are familiar with this, but for the uninitiated, a Caprese salad at its core is fresh tomato, mozzarella cheese, and fresh basil. We decided to take the 3 main ingredients and put a slight spin on each.

I am a die-hard cherry tomato fan, and we try different varieties every year. I like my cherry tomatoes round and red, so this year we chose two varieties that fit those qualifications but were actually quite different. First, we planted a slightly larger variety called Siletz:

We decided to pair those with a very small but “bursting with flavor” variety called Candyland Red Currants. (I have to say these are some of the most delicious cherry tomatoes we have ever grown.) Both plants came locally from Lil’ Starts Nursery.

So that was the first variation, cherry tomatoes instead of full-sized heirlooms. Next, instead of a regular firm cow’s milk mozzarella, I chose a burrata style water buffalo milk mozzarella from Calabro Dairy. This is one of my absolute favorite cheeses and locally in Portland can most often be found at Cheese Bar but I’m sure for folks outside the area, your local cheese shop will carry something comparable.

If you’ve never had burrata style mozzarella, I highly recommend trying it. The outer shell is solid mozzarella, but inside contains stracciatella (literally “small shreds”) and cream.

Finally, instead of fresh basil, I chose to make a basil & hazelnut pesto. My wife recently brought home fresh hazelnuts (Dorris variety), a new product being grown by Baird Family Orchard and they are hands down, no lyin’, the best hazelnuts (and easiest peeling) I have ever had.

Basil & Hazelnut Pesto

2 small cloves peeled garlic
1/3 C roasted and peeled hazelnuts
1 heaping tablespoon parmesan cheese
2-3 large bunches fresh basil
Roughly 2/3 C extra virgin olive oil
Salt and pepper to taste

Place the garlic and hazelnuts in a large food processor and pulse until finely chopped. Add in the parmesan cheese and basil and pulse several times. Slowly drizzle in the oil until just covering the basil. Adjust seasoning with salt and pepper. Remember that the parmesan cheese is pretty salty so taste the pesto before salting it. The final result should have a somewhat coarse texture.

To finish the dish, place a ball of the mozzarella cheese in the center of the plate, surround with cherry tomatoes and drizzle liberally with pesto. A small squeeze of lemon over the whole dish never hurts.

Crack open a few cans of Underwood Bubbles and you are set to feast!

As always, from everyone here at the Union family, we hope you are staying cool and safe this summer.

Keep those #pinkiesdown!

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Photography, Recipes & Text by David L. Reamer. (@dlreamer)

A Perfect Summer Cocktail: The Fruity Sparkling Frozé

Well, It took long enough, but it seems that Portland has finally hit its full summertime stride. With temperatures topping off in the 90s for days, we thought it would be the perfect time to introduce you to a simple and delicious frozen cocktail that is not only a cinch to make but employs two fruits that are currently in season right now, peaches and watermelon. 

Fruity Frozé

By combining the sweetness of local peaches and watermelon with our Underwood Rosé Bubbles, you get a refreshing cocktail with a perfect balance of flavors. Add in some ice and just a little vodka and you have a slushy, fruity, bubbly glass of refreshment! Let us introduce you to:
 
The Fruity Frozé
5 oz Underwood Rosé Bubbles
2 oz Vodka (we recommend Tito’s Handmade Vodka)
1 C fresh seedless watermelon
1 Large Peach (pit removed)
1 1/2 C Ice
 
2 more oz of Rosé Bubbles to add to the finished cocktail
 
Fruity Frozé Ingredients
The first step is to set up your blender and chill two glasses. Next, you want to split your peach, remove the pit and chop it into smaller chunks. Then cut and peel your watermelon, measuring out 1 C of fruit.  If you happen to get one of those pesky “seedless” watermelons that still have seeds, remove them before proceeding. Put the fruit into your blender.
 
Fruity Frozé Ingredients
Next, measure your Rosé Bubbles and Vodka and add it to the blender. Feed free to use the vodka you may have at home, but we recommend our good friends from Austin Texas, Tito’s. If you’ve never tried their vodka, its pretty great and goes well in any cocktail. Add the liquid as well as the ice to the blender.
 
Underwood Rosé Bubbles
Blend on a medium to high setting until all the ice is crushed and blended well with the fruit.
 
Fruity Frozé
Carefully pour the Frozé into two glasses, leaving a little room. Top off each drink with an ounce of the Rosé Bubbles for an added effervescence that will last for the whole cocktail. Just make sure to drink it before it melts!
 
Fruity Frozé
We hope you and your loved ones enjoy this cocktail as much as we do. From everyone here at the Union family, we hope you are staying cool on these hot days and still staying safe when entertaining. 
 
Please remember to social distance when being social and keep those #pinkiesdown. Happy Summer!
 
 
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Photography, Text, and Cocktail by David L. Reamer. (@dlreamer)

A Van Build-Out with Brooke Weeber

Brooke Weeber Van Build

In January of 2020, I embarked on a project bigger than anything I could’ve imagined; a van build-out. And, as I started to design the layout of my new 2019 Ford Transit van and glanced at the ever-growing to-do list, I realized what a mammoth of a project this was. I might’ve bitten off more than I could chew.

You see, in my life up until that point, I’d largely avoided building projects. Table saws and drill bits just weren’t a part of my vocabulary. Even when I owned a house for 5 years in a SE Portland neighborhood, I delegated responsibilities and shied away from trying complicated things myself. My initial instinct was to hire experts who could get the job done correctly and efficiently, having little faith in myself to do so. However, once I realized how much experts charge for a van build-out, I had to change my tune. I discovered that my only logical option was to buckle down and attempt the job myself.

Brooke Weeber Van Build

Brooke Weeber Van Build

So, I downloaded ebooks, perused blogs, watched youtube tutorials, and talked to friends with experience. I jotted down notes, made lists, and started gathering supplies. After weeks of heavy research, I started in on the most logical first step, the flooring, aka the easiest part of a van build. But easy doesn’t mean free from mistakes. I learned very early on in this process that I would make one blunder after another, but that I couldn’t let them deter me from pressing forward. So when I realized I had unknowingly installed the cedar ceiling incorrectly, causing it to split and break, I tried my best to take it in stride, knowing full well that I would need to rip it out and replace the cedar planks with something more durable.

I’m not trying to insinuate that I breezed through the van build process with confidence and determination. I had many tearful moments curled up alone inside the echoey chamber of the unfinished van. I desperately sought out information online to solve, what seemed like, the countless issues I was running into. I made phone calls, sent emails, and met up with folks to solve problems that were blocking my progress. I got extremely frustrated and overwhelmed by wiring diagrams and electrical instructions laid out before me in a language my brain wasn’t built to understand. I lumbered through this process feeling like a toddler just learning to walk, gazing around for affirmations to build confidence and keep me motivated. But, at every turn there was a new skill to learn, whether it was hooking up a plumbing system, wiring light dimmers, cutting giant holes in the van for a fan and a window, or connecting my auxiliary batteries to the alternator so they would charge while I drive. It was a heap of new information and I was overloaded with decision fatigue.

Brooke Weeber Van Build

Brooke Weeber Van Build

Author and public speaker, Brené Brown, describes these kinds of experiences as FFTs (effing first times). She continues by saying “When we have no relevant experience or expertise, the vulnerability, uncertainty, and fear of these firsts can be overwhelming. Yet, showing up and pushing ourselves past the awkward, learner stage is how we get braver.” Not only does it make us braver, but each mountain successfully climbed undeniably builds up confidence and strength that we may not have previously possessed. Going into this van build was a real experiment in self-actualization. What I believed I wasn’t skilled enough to do at the beginning of the build was something that I miraculously achieved with grit, determination, and the help and guidance of others.

Brooke Weeber Van Build

Underwood Wine Van Build

Brooke Weeber Van Build

I truly couldn’t have completed this project without my father’s assistance building the bed and cabinetry. His years of woodworking experience were imperative in the completion of my van build and he was the perfect person to bounce all my build ideas off of. Without him, the countless van builders who had showered the internet with helpful tips, and the support and cheerleading of my community, I’m not sure I could have made it through this behemoth. I owe so much to every single person who believed in me. And even though they can’t all take a ride with me in my new home on wheels, they will always be there with me in spirit.

Brooke Weeber Van Build

Resources:

Far Our Ride
Gnomad Home
Explorist Life

Words and Photography by Brooke Weeber.

Reinventing Rosé: Pink and Polka Dot Rosé Ice Pops

Underwood Rosé Popsicles

Here at Union, we obviously love to drink our wine, but we are also always looking for new and interesting ways to enjoy them. Today we bring you a delicious and incredibly simple recipe for fruity, blueberry polka dotted Frozé Ice Pops. With just a little patience and a few simple ingredients, you will be the hit of the party this summer.

There are lots of great silicone ice pop molds on the market but for this recipe we used the Stephenie brand mold. They make 10 pops measuring about 2.5 oz per pop. (You may need to adjust the amounts in the recipe if using a different mold.) Also, you have to buy the popsicle sticks separately.

Underwood Rosé Popsicles

Rosé Ice Pops

Here’s what you will need to get started.

Pink and Polka Dot Popsicles

12 oz Underwood Rosé
6 oz pink grapefruit juice
4 oz fresh lime juice
4 oz cranberry juice cocktail
2 oz simple syrup
1 container fresh blueberries

STEP ONE

Combine all of the ingredients except the blueberries in a large mason jar. Stir well and put this in the refrigerator until very cold.

***

STEP TWO

To ensure even placement of blueberries, you will need to build the ice pops in three stages. The reason for this is that blueberries float and if you were to put the blueberries and liquid into the molds all at once, by the time the pops froze, all the blueberries would be bunched up at the bottom of the popsicle.

Place 2 or 3 blueberries in the bottom of each mold and pour just enough of the cold liquid to cover them. Place the mold in the freezer until liquid is completely frozen—not just slushy. Also, do not add the sticks at this stage.

***

STEP THREE

Add 3 or 4 blueberries to each mold and again add enough liquid to cover. At this point place the top on the mold and insert sticks into each one. Return to the freezer and leave until completely frozen

***

STEP FOUR

Very very very carefully remove the top of the mold, making sure to hold each stick in place as you do. (Since the molds are not completely full, the sticks will want to move around.) Now, add 2 or 3 more blueberries to each mold and cover with liquid—leaving about a 1/4 inch of space at the top of each one. Put back in the freezer and leave until fully set. No need to replace the top at this point, as the sticks should be frozen in place already. When ready too remove the pops, run a little warm water over the bottom of the molds to loosen each pop.

If done with love and care, you should have ten pops that look roughly like this:

Underwood Rosé Ice Pops

Underwood Rosé Popsicles

Once out of the freezer, make sure to pass around the pops quickly. Since there is wine in them, they will freeze solid, but will start to melt more quickly than if they were made of only juice. If there are going to be kids around, you can always follow this same recipe, omitting the Rosé, so that they can enjoy the popsicles as well as the grown-ups.

Feel free to try different variations of the fruits. You can use raspberries, slices of strawberry, a combination of all of them, or even leave the fruit out completely. If you choose the latter route, you will not have to do the popsicles in three stages, but can fill each one and place the stick in all at once.

These popsicles don’t only look fun, they are a delicious sweet surprise to the end of any summer inspired get-together.

Bon Appétit and keep those #pinkies down!

Underwood Rosé Popsicles

Photography, Text, and Recipes by David L. Reamer. (@dlreamer)

Strawberries and Cream: A Cooler Cocktail

Strawberry Cooler Cocktail
In honor of strawberry season, we decided to make a simple but delicious cocktail using our Underwood Strawberry Cooler. We got to thinking, what goes better with fresh strawberries than some freshly whipped cream? (Just ask anyone who’s had the pleasure of going to Wimbledon where strawberries and cream is the official snack.)

So, we used this flavor combination as inspiration for the cocktail. We present:

Strawberry Cooler Cocktail
Strawberries & Cream
 
(This will make 2 cocktails)
 
6 oz Underwood Strawberry Cooler
2 oz heavy cream
3 oz Orange Liquor (we used Combier for this one)
2-3 shakes Orange Bitters
4 C ice

Strawberry Cooler Cocktail
First a note on Combier.
There are many orange liquors on the market to choose from. Often times we will use Cointreau or even Grand Marnier. But for this one, we wanted to introduce those unfamiliar with the French liqueur Combier.

We like Combier for several reasons. First of all, they are employee-owned, which is super cool and worth supporting. Also, Combier actually removes the pith from the orange peels so in the process you get less viscosity and a higher concentration of orange oil. (Just a little random fact for your next cocktail party.)

But let’s not forget the star of the show.

Strawberry Cooler Cocktail
To make the cocktail, just put all ingredients into a large shaker, shake vigorously, and then divide between two glasses.
Strawberry Cooler Cocktail
Hopefully, you will have the opportunity to share this with loved ones, or, now that the weather has turned, in a small outdoor get-together, keeping appropriate social distances of course.

Once again, from the whole Union Family, stay safe out there, keep washing those hands and CHEERS!

(And always keep those #pinkies down!)

Strawberry Cooler Cocktail
Photography, Recipe & Text by David L. Reamer. (@dlreamer)