Wine grapes are fabulous.  Heaven knows we love what they turn into.  Wine!  (Ok, that’s stating the obvious…)  But, one of the many things that makes our lovely Russian River Valley, and Sonoma County as a whole, unique, is our incredible diversity of agriculture and artisan produce.  We farm- and our farming really speaks to the old world traditions of using the land for a variety of different crops, livestock and native habitats.  More and more, we’re seeing the farmers and ranchers expand from one crop or one animal on the land to a variety of uses on one property.

On our ranch, where we’ve farmed for five generations, we have chickens for eggs and meat, antique apple trees, vegetable gardens, bee hives for honey and polination, prunes, plums, cherries, peaches and berries scattered about the property and lovely creeks with riparian habitats.   

Lettuces and Heirloom Shelling Beans

This kind of farming is wonderful, because it’s year-round.  We have produce, eggs and meat every month of the year.  But, I have to admit that this month and the next few months are just amazing and so incredibly bountiful! 

An heirloom squash and its delicious blossoms

Late July in the Farmhouse Inn gardens is something to see! Sonoma County Wine Country is in full bloom, and the gardens at Farmhouse Inn are exploding with color, variety and wildlife.  Our gardner, Jana Mariposa, has provided the following account of who, what and where, all around our beautiful Russian River Valley property.

Many of our mid-summer flowers are in their full glory now, and we are all enjoying the mild weather.  We are seeing many kinds of Butterflies:  Swallowtails, California Sisters, and I’m hoping for some Monarchs, now that we have our Milkweeds for their dining pleasure.  Some Butterflies, such as the Swallowtails and Monarchs, are very specific about which plants are suitable for their ‘children’;  Monarch larvae can only feed upon Milkweed (Asclepias sp.), and the Pipevine Swallowtail larvae can only feed upon the native California Dutchman’s Pipe, which is growing happily inside the large yellow-flowering St. John’s Wort (Hypericum sp.) shrub on the West side of the Restaurant.   If you are lucky, you may see the striking Blue-Black caterpillars with bright red spikes….but they are elusive, and like to stay in the shade. 

The Tiger Swallowtails prefer plants in the Parsley (Umbelliferae) family; I am leaving many of the Parsley plants in the Culinary garden to go to flower and seed; the flowers attract dozens of kinds of beneficial insects, and the seeds are medicinal; and perhaps the Swallowtails will lay their eggs there and we will be able to see the stunning black/white/yellow/green striped caterpillars.

California Sister host plants are the various local Oak (Quercus sp.); Coast Live Oak, Valley Oak, and Black Oak are present on the Farmhouse Inn property.

West Coast Lady, Red Admiral, Lorquin’s Admiral, Mourning Cloak, Buckeye, and some Skippers have been seen in our Habitat Garden. Their palates are much more varied, as their larvae can feed on many kinds of both native and ornamental plants.

Of course our Hummingbirds think they are the ‘bosses’ of all the flowers in the garden….and they very generously share their territory with the Butterflies and other Pollinators.   It takes a lot of variety to keep everyone happy.  

It is a sad task to have to take out the ’spent’ Sweet Peas, that perfumed the air for 4 or more months…….but happily the Summer Vines are blooming and will continue to bloom until the frost.   On the West Pool fence, the Scarlet Runner Beans are already providing nectar for the Hummers and other pollinators, and the Honeysuckle(Lonicera sp.) Black-eyed Susan (Thunbergia sp.), Morning Glory (Ipomoea sp.),  and Purple Hyacinth Bean (Dolichos sp.) are all making their way up the fence for privacy and beauty.

Come and sit for a while in the Habitat Garden, and see how many kinds of flying gems will keep you company!

Here are a few of my favorite resources for this time of year:

The Natural Gardening Company will ship organic seeds from Sonoma County to you.

Creating an Organic Hummingbird habitat can be fun and easy with a little know-how.

The Halberg Butterfly Gardens are the perfect place to learn more about butterfly gardens, and you can visit when you’re in Sonooma County.

The folks at Beekind keep the bees on the Bartolomei’s Ranch.  But their site has a wealth of information about bees, habitats and organic practices.

Doesn’t eveyone just love the idea of a Wine Country picnic?  You and your sweetheart tucked  in amid the vineyards and the rolling hills of Sonoma Wine Country, or out on the Sonoma Coast, toasting your everlasting love with Russian River Valley sparkling wine (or maybe pinot noir), nibbling bites of locally made Laura Chenel cabecou cheese, hand-crafted salumi and Farmhouse cured olives…  Well I do.   Throw in some lovely Russian River Valley spring or summer weather and nothing to do for the rest of the afternoon and I don’t think there’s much that can beat it.

For some time now, I’ve been asking our fabulous team of chefs to come up with the “Perfect Wine Country Picnic”.  Which, now that I look back, is sort of a lot of pressure.  Not just the “Ok” or “Fine Wine Country Picnic”, but perfect.  Definitive.  A brown tote bag filled with a lovely selection of delectable foods, all prepared by us or our friends.   And, easy to prepare, maintain, tote and enjoy.  So, ok, a little pressure.

We’ll they’ve finally pulled it together.  We offered our first picnics to guests about two weeks ago.  And, the feedback’s been worth the wait.  I’ve even packed one off to the beach myself- and loved it!  The picnic changes with the whims of the chef, but always includes salumi, olives, local cheese, house-made hummus or something similar, fresh greens and a vinaigrette, seasonal fruit from our ranch or a neighbor, flatbread and the most amazing desserts from Patti (right now it’s a decadent chocolate brownie).  We offer some great wines that you can purchase to take along, or, if you’ll be picnicking at a winery, pick up wine there.

Copain Winery

Our concierge team is equipped with a list of our very favorite spots.  From Copain Winery, up on a hill overlooking the Russian River Valley, to Quivira Winery, deep in Dry Creek Valley, where you can picnic in the biodynamic vegetable garden overlooking their vineyards, to the Armstrong Redwood Forest

Armstrong Woods, Redwood Forest

or, my favorite, out on the Sonoma Coast… we can send you in a million great directions.  Oh, last Monday, we packed up and headed down to Marshall to Hog Island Oyster Company where we added briny, fresh sweet water oysters to the mix. 

Oysters at Hog Island

 (If you visit their website, download their clam chowder recipe.  I brought home 5# of clams and made their chowder with carrots and celery from my garden….So crazy good!  But that’s another post…) 

Summer’s heating up, the produce coming in from our farm is incredible, the winery gardens are in full bloom or full swing, and, doesn’t a picnic just evoke magical images of timeless, laid back, romance and good old fashioned fun? 

I’d love to know some of your favorite picnic ideas and locations- around here, where you are now, or around the world. 

When you look Farmhouse up on  Trip Advisor, or visit us on Facebook, you’ll find a common thread among many of the posts.  Why are guests loving Farmhouse?  Our location in the heart of Sonoma County’s Russian River Valley?  Sure.  Great Michelin starred food and comfy rooms?  Definitely.  But, the thing that keeps guests raving about their stay (check, they really are…) is the incredible level of service that our team provides.  Through every department, we absolutely love to exceed expectation.  From the delightful young men who will escort you to your room and provide a little property information on the way, to our amazing team of concierges (six of them, on staff to arrange anything your heart desires) to our restaurant team and its devotion to creating not just meals, but incredible experiences, to our spa, filled with passionate therapists and all the season’s bounty, Farmhouse strives to evolve and improve constantly.

I love that about this place!  Almost ten years into Farmhouse and the guest experience gets better every single day.  Our newest, and perhaps most exciting, program has just launched.  So far, the feedback is incredible. You know how we’re always talking about a Farmhouse stay being “experiental”?  Well this new program really speaks to that goal.

We call it our “Winery Friends” program.  Clever, huh?  We’ll, if you have a better name, send it our way…  But, here’s how it works.  We’ve collected information, over the last year or so, on the Russian River Valley wineries that our guests just rave about.  Then, we polled Geoff, our MS, and Megan, our sommelier, on their favorite local wines.  Then Joe and I sat down and thought about the actual people that we like the best at the tons of wineries around us.  Where all of those criteria converged- great experience, great wine, great people- we circled the winery.  Then, we made a bunch of calls. 

Basically, the premise was simple.  When Joe and I and our staff show up in your tasting room, you roll out the red carpet.  We want you to do the same for our guests.  That reserve wine you open for us, open for them.  That impromptu tour, or grape tasting, or sample from the barrel, offer it to them.  And, just about everyone we approached was incredibly enthusiastic.  So, you might be asking, “What do the wineries get in return?”.   Ha! Another win, win.  They get to come over a couple of times a year and have their wines featured during a private tasting for our guests.  Plus, we promote their events and promotions to our guests.  So, we send them our fabulous guests to taste and maybe buy their wine, and then they get to come over to Farmhouse to meet them again. 

These wineries are all open to the public.  No appointments required (that was another critical point in being chosen to participate)  They’re all nearby.  And they’re all treating Farmhouse guests like old friends.  Just like we think it oughta’ be. 

Here’s the list of wineries.  You night like to peruse them before you visit.  Some are little,  some are bigger, some are in their second or third generation, some are quite new, but they’re all really  special. 

Arista… C. Donatiello…Copain… Hartford Winery…Iron Horse… J Vineyards… Lynmar…Porter Creek… Russian Hill Estate…Thomas George… Woodenhead

Joe and I both spend a lot of time entertaining press, visiting our little Russian River Valley and Wine Country Inn.  We take them around the area, introduce them to our friends and show them around our ranch.  And we love it.  It’s always such fun.  We adore bringing people in and showing them how wonderful and diverse this area actually is.  And we make life-long friends.  Well, this time, we decided to take our little show on the road.  To New York City!

Joe and me in front of the Conde Nast Building.

Susie Dobson, our fabulous PR person, put the word out that we’d be there introducing our new spa.  We gave her a “wish list” of editors and publications- O Magazine, Elle Magazine, Vogue, Travel and Leisure, Conde Nast Traveller, Town and Country, Departures… You get the gist.  And Joe and I were astounded by the response we got.  They ALL agreed to meet us.  Plus, Susie set up loads of meetings with freelance writers and tucked them in everywhere.

Then we got nervous.  Showing them around Wine Country is one thing- it’s easy to get how beautiful, friendly and delicious it is when you can actually see, experience and taste it.  But bringing the Farmhouse to them?  What to do?  So, after much pondering, we came up with a cool little gift bag.  The concept was Farm-to-Table.  And the bag included the makings for an afternoon tea and a mini facial.  Using the same ingredients- carrots, chamomile and honey- all from our ranch.  We offered the chamomile as a tea, the honey as a sweetener and the carrots baked, by Pattie, into gorgeous little white chocolate dipped madeleines.  Then, for the spa/facial component, the chamomile as a bath addition, the honey as a “honey pat” skin treatment (see below for technique) and the carrot tops as a facial spritz (our Spa Partners, Peggy and Loma actually made a carrot-top infusion that we packed and brought.)  We hand stamped some recycled cotton bags, tucked the goodies in with a bottle of Fred Scherrer’s fabulous RRV Pinot and a bunch of fresh carrots (those were interesting to manage- I was obsessed with the tops staying fresh and crisp throughout the trip.  They actually ended up living in the bathtub, slathered with ice.) and volia!  Farmhouse in a sack.   Or something like that…

So, we spent three days, dashing around the city from amazing office to amazing office talking about our incredible new spa and our recent expansions and our never ending plans for what’s next.  We ate to-die-for food in extraordinary environments with great new friends and really lived it up.  But, boy were we glad to get home!

Here’s the Honey Pat Technique:

Autumn honey from the Bartolomei Ranch

The Honey Pat from The Spa at Farmhouse Dip your fingers into a bit of honey and apply it to your face in an upward revolving motion.  Now pat your face with your fingertips as if you were typing a letter on your face.  Once the mask is very tacky, rinse your face with tepid water or mineral water.  Honey is a natural rejuvenator and humectants and leaves you feeling refreshed and invigorated.  Skin ages not because it loses its ability to hold oil, but because it loses its ability to retain moisture.  Honey is a natural hydrator, that is, it seems to have the capacity to maintain or restore the normal proportion of water in the skin.   The Honey Pat feels smooth and leaves the skin lightly tight and firm with a warm feeling and light, pleasant smell.  Because the honey is acid, it helps to rid the face of blemishes and blackheads.

Images of our new spa taken by photographer Edward Duarte

In partnership with Francis and Alexander (of Auberge du Soleil, Calistoga Ranch, Solage, and Mansion on Peachtree fame, just to name a few) Farmhouse, or rather I, get to announce the launch of our fabulous new farm-to-table spa- Spa at Farmhouse, by Francis and Alexander.  Romantic couples treatments, girls getaways or individual therapeutic healing, our new spa embraces and celebrates it all!  Exciting, huh?  Well, it really, really is for us.  Spas are hard.  Really hard.  I should know.  My brother, Joe and I have been at this for nine years.  And we’re just getting it right. 

Peggy Francis and Loma Alexander

 Joe and I bought the then rundown and oh so creepy (but loaded with potential and a great location in the Russian River Valley Wine Country!)  Farmhouse back in 2001 (Valentine’s Day was our first day of ownership), with an incredibly optimistic business plan and about $.50 to update the entire property and realize our “vision”  (oh my!).   

For what seemed like the worst, but turned out to be the better, we didn’t have the upfront money to simply come in and fix everything that was wrong .  We had to do it bit by bit, as we earned the money.  But, in retrospect, we could have spent millions- and we’d have spent it all wrong. Our first “direction” for the property “Wine Country Chic Amid the Vines” (what does that even mean?) involved a lot of shiny fabric that couldn’t be burned with a blow torch or stained with squid ink…  (apparently we didn’t have much faith in our guests-to-be…)  Although we’ve always emphasized local, seasonal and organic- for ages, we just didn’t know how to take that out of the restaurant and into the rest of the business.

We”ll, through endless fits and starts, we’ve finally come to a point where Farmhouse is a truly Farm-to-Table property-wide.  Meaning that the food and products from the farm, ours and our neighbors,  make their way into every corner of the business.  From breakfast to spa to dinner to the product you use in your after dinner bath, the farm is present.

Early winter honey from the bees on our ranch

Last year we added the Barn, redecorated and re-renovated the Cottages and restaurant- and last but far from least, we’re finally launching the spa we’ve been dreaming of.

The spa has been, by far, the toughest thing to get our arms around.  When we purchased Farmhouse, our then marketing consultant convinced us that we needed a “spa”.  Guests of a “Wine Country Chic” Inn wanted massage!  Well, that sounded good to us.  So we hired a local massage therapist to head it up, got some phone numbers from some local therapists and voila!  Most of our rooms were too small to fit a massage table, so our “spa” moved all over the property, each location weirder, colder and more remote than the last. 

Finally, about 5 years ago, Joe and I decided to give our little spa a home at last.  Still, with no budget, we committed our vast and completely under utilized “event center” (that’s a whole other story) to the spa.  We built some walls, painted them sky blue and yellow (I know, what was I thinking), brought in a wonderful local woman to “manage” it, and called it a day.  With grand dreams of farm-to-table treatments, utilizing our own cream, eggs and honey, Joe and I waited.  And waited.  And, what we ultimately found out was that spa is easy to talk about and as hard to make happen as a Michelin Starred restaurant.  See, we’re learning as we go!

Outdoor massage, fireside on a Barn deck

This time, I think we’ve done it right.  We turned to Myra Hoefer again for the interior design.  Weathered wood floors, creamy wainscotted walls and fresh, farmy accents have evolved our two spa rooms into cozy, warm and simply lovely spaces.  Our great room has been transformed into a haven for relaxation.  Comfy chairs, ottomans and sofas invite guests to choose one of our many lovely spa, art or design books off our huge farm table (or bring a book of their own) and stay a while. 

One of our lovely new spa rooms, designed by Myra Hoefer

Well, I’m so pleased and proud of the partnership that we’ve created and that’s resulted in our incredible new spa!  Please, take a look at our new spa menu, an actual masterpiece by Francis and Alexander.  We think it’s simply delightful- and hope you’ll join us soon and take advantage of one of our new treatments.  They’re all so exciting and will make you feel divine.   ”Catherine’s Favorite” really is my favorite.  Every time I have it my five year old daughter makes me bring her a towel with the delicious scented oil for her to sleep with (cute, huh?).  But the Carrot, Carrot, Carrot is wonderful too.  Loma actually has added a fresh carrot eye treatment and has been finishing it up with a carrot muffin.  So Carrot times 5?  Maybe too much.  Then again, maybe not.

Really.  Out on the ranch we can sense the change of season coming by the changes in the wildlife around us.  In the evenings, we love to sit on the porch and just watch and listen to our little valley.  As day fades into evening and evening into night, some of our friends go off to bed as others arrive.  Our son needs to ”say good night” to the Great Horned Owls- they start to hoot and he hoots back and then off to bed he’ll go.

Spring arrives with the Swainsons thrushes .  Their haunting flute-like calls serenade us in those cool evenings.  Spring means counting and identifying our new fawns, scores of mama quails followed by their scurrying chicks, baby rabbits everywhere and incredibly darling raccoon cubs (it’s so hard not to adore them, even knowing how truly awful they’re going to be in  a month or so).

Look at that little monster. He doesn't even care that I'm two feet away...

Last night, while we were sitting out on the porch, enjoying a glass of Scherrer rose, an all-time, summer-time  favorite- Late Summer arrived.  With a vengeance.  As the sun set, and the nest of Great Horned owls, up in the old pine above the vineyard, woke up, and the warmth of the day shifted abruptly to the cool of the evening, the summer chorus of cicadas and tree frogs started.  Just like that.  I know it doesn’t sound that exciting- but you really had to be there.    Out of nowhere, this cacophony of sound erupted from the creek and voila!  Summer’s here.

You know what makes it so exciting, right?  Blackberries.  Tomatoes.  Gravenstein apples.  Melons.  Corn.  Shell beans…. On and on.  When the cicadas and tree frogs come, so does our summer bounty.  The first berries are ripening as we speak.  The vines are heavy with our summer harvest and  we are ready!

Here they come...