It is that time of year when we see pumpkins everywhere... EVERYWHERE. For the most part, growing up we bought one to carve for Halloween and maybe one for pumpkin pie around Thanksgiving, but that was really about it. In the past few years, the popularity of heirloom pumpkins such as Cinderella, Fairytale, Jarrahdale and Kobocha, to name a few, has grown. The days of the orange pumpkin have been overshadowed by funky shaped and colored varieties. Not only do these pumpkins have different shapes and colors, but their flavor is out of this world.  Read more

Some of the first big red wines to leave an impression on me were from France, the Rhone Valley to be exact. These big, rustic blends had the right balance of rustic earth and fruit flavors, lending themselves to be excellent with foods fresh off the grill. However, in my adventures in the wine world, I have managed to find those qualities in many different varieties of wine. Most recently a little town called Les Baux de Provençe has caught the attention of my taste buds with their delicious red blends. Read more

Taking my fascination with The Mighty Pumpkin one step further, our recipe this month features pumpkin which we have peeled, diced and roasted until just tender, then we brown it a little in a hot cast iron skillet. It's a perfect, seasonal pairing with crisp roasted chicken and creamy Oakview Farms grits. Read more

By Will Abner

I am always excited to have the opportunity to talk with someone about pairing a beverage with food. I’m thrilled that someone can trust me to send them in the right direction with their meal. That’s part of the role I play here at SpringHouse. I am always looking for new drinks to add to our arsenal of options to give you, and most recently we’ve added saké. Now, don’t fret! Let me explain this mysterious stuff.  Read more