Pirtle Winery Update and a delicious Pumpkin Bread Recipe

The following is reprinted from the Pirtle Winery email Newsletter

It's October 15th already and the leaves are changing. We just finished
our last press load of grapes three days ago. This ripening season was
very late, probably due to a wet spring and early summer. The upside is
the excellent grape quality aided by the late, cool harvest conditions.

Our grape picker party was very well received (September 20th). There
was a lot of everything to eat and drink. Next year I believe we will
have it catered by Belly Up BBQ. We will always have your favorite Grape
Pickers Salad and other dishes you request - just let us hear from you!
We picked lots of grapes that day in the I-29 vineyard. This year we
crushed everything in the field, a first for us. It saved an excessive
number of unloading trips to the winery. Thanks very much to Steve
Martin for helping us get all the crushed berries to the winery. He is
on the executive grape picker list!

Our aronia berry harvest started August 15, right on time, with only one
picker: me. This year there were enough aronias for 25 cases of wine,
some juice, some jelly and some whole berries canned in heavy syrup. The
wine is Port style, and we think it is outstanding; juice, jelly and
canned berries are excellent; and we have some berries in the freezer.
The jelly is available at the winery and the wine will be available
before Thanksgiving, I hope. More aronias will be planted this fall and
more will come into bearing next season. In order to appreciate why we
are heavily in to aronia production, do a web search with key words:
'Nutritional benefits of aronia berries', or simply 'aronia berries'.

With Halloween almost upon us, Thanksgiving and Christmas are in view.
Keep us in mind for your holidays gifts and wine...

RECIPES OF THE MONTH: PUMPKIN BREAD AND PUMPKIN PIE

This has been a beautiful October and I am feeling like it is time for
pies and cakes for the holidays. When my children were at home, I made
Pumpkin Bread almost every week in the fall. My friend Jennifer Liebnitz
introduced me to that delicious and popular bread/cake.

Pumpkin Bread

1 can of pumpkin
1 cup pecans or walnuts (chopped)
1 cup vegetable oil
3 cups sugar
1/2 tsp salt
4 eggs
1 tsp. nutmeg
1 tsp. cinnamon
2/3 cup water
3 and 1/3 cups flour
2 tsp. soda

In a very large bowl add all the ingredients. Blend as much as you can
with a large spoon and then get your hand mixer out. Mix very well. Pour
into a prepared Bundt pan. Bake for 1 hr at 350 degrees. It is a great
gift to give for any reason. If you wish, use 4 small loaf pans. Wrap in
Saran wrap and add a ribbon and it will be so appreciated. Everyone
loves something good from the home oven.

Pumpkin Pie

1 can Libby's canned pumpkin (the recipe on the can is excellent)

Here is another version that is very easy and delicious:

1 deep dish pie crust ( already made)
1-15 oz. can pumpkin
1 can eagle brand condensed milk
2 jumbo eggs beaten
2 tsp. pumpkin pie spice
1 tsp cinnamon

Beat the eggs, add the pumpkin, condensed milk and spices. Mix all this
together and put into the pie crust. Bake at 425 degrees for 15 minutes
and then at 350 degrees for 35 minutes. Cover edges of pie crust with
foil so it won't over brown. Serve this to everyone that you like or
love and it will give you some wonderful memories.



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