Germinating Jalapeño Seeds

Posted by Susan Bassetti on Apr 25, 2015

Not an easy thing to do when the weather fluctuates 30 to 40 degrees!  We have been putting them in the oven at night!  Gorgeous weather here might rain on Monday and Tuesday.  Ellis and Bob left for the Rome today and will fly out in the morning….  

read more

Cintasenese Tuscan Pigs Make the Best Lardo Ever!

Posted by Susan Bassetti on Apr 23, 2015

According to Harriet and Bob’s friend Roberto, it takes 18 months to properly cure lardo.  He takes about a 2 1/2″ strip of back fat, seasons it in rosemary, bay, herbs, spices, and lots of salt.  He then places it in the marble vat and weights it down with marble bricks.  The salt draws the moisture out of it, thus the liquid in the vat!  The end product is heavenly!  

read more

Prosciutto 101 Castiglion Fiorentino, Italia

Posted by Susan Bassetti on Apr 22, 2015

There are several types of prosciuttos.   Who knew??  One is with the hide and feet attached, another is without the feet, another is a square block hung by a string……and then there’s lardo!    What’s lardo??  More information to follow!

read more

Bassetti Vineyards Featured in the SF Chronicle

Posted by Susan Bassetti on Jan 5, 2014

We welcome you to Bassetti Vineyards and hope you will take a moment to read the following article which shares with you a little about our history, our spontaneous ventures, and momentous successes written up by our dear friends at the Chronicle. Enjoy! Bassetti family homestead has a bounty of the best By Maria Guara

read more

Our blog is coming soon!

Posted by Susan Bassetti on Jan 5, 2014

Thanks for taking a peek at our farm. We plan to update this site regularly with our events such as wine tastings, luncheons, and our grape harvests. Eventually we will have a mailing list to keep you updated on happenings here on the ranch. For now, our postings can be found here or under the Our History section of the site.

read more

Producing Quality Wines in a Coastal Climate

Posted by Susan Bassetti on Dec 21, 2013

Why even try to grow grapes so close to the coast?? With my Swiss Italian heritage, there have been grapes on the property since my grandfather’s time for “personal consumption”. In those days, that was defined by law as 200 gallons per year, per person. You can do the math. Very early on, our circle of friends included a number of successful growers and vintners (people who till the land get to know one another). Through good friends Augie and Rachelle Hug www.hugcellars.com we met John and Lorraine Alban www.albanvineyards.com ....

read more

History of Green Valley Flower & Herb

Posted by Susan Bassetti on Dec 21, 2013

Green Valley Flower and Herb was started in 1979 providing fresh herb and flower wreaths locally. A primary customer in the early times was Heart’s Ease, in Cambria, founded by Sharon Lovejoy. If you are not familiar with Sharon Lovejoy’s achievements and writings, check out her website at sharonlovejoy@sharonlovejoy.com. Her recent book “Toad Cottages & Shooting Stars: Grandma’s Bag of Tricks-130 Wonder-Filled Activities” is an encyclopedia of fun things for little ones. The business matured over the years to providing wreaths...

read more

About Our Taggiasca Olive Orchard

Posted by Susan Bassetti on Dec 21, 2013

Maybe we were bored because the initial vineyard plantings were finished in 2004. Somehow an olive orchard made sense – farmers always want to put new things in the ground. We started out by getting smart about coastal olives, working with the Santa Cruz Olive Tree Nursery www.santacruzolive.com. They became our orchard consultant and recommended Taggiasca, from the Liguria region, a very fruity variety prized throughout Italy for its exceptional...

read more