Recently we drove to Preston winery and farm stand so we could have lunch in Healdsburg and pick up peaches at Dry Creek Peach and Produce. Here are some images along the way. Lots of dried, aged, and organic things, processed by Snapseed app.
In the few months of existence of this blog I have already mentioned Andy Goldsworthy three times. An interesting impact he has had on my consciousness. I first became aware of him at about the time of the reopening of the DeYoung Museum in San Francisco in 2005. Probably with news reports on t.v. about the sculpture that was being installed in the entrance courtyard of the building. I purchased the dvd Rivers and Tides (here is a youtube clip) and was excited by his works’ connection to nature and I liked the idea that what he made was still sculpture even though it could be transitory. Gorgeous photographs meant it still existed. Some of his sculptures were created from their environment, existed because of their environment, and then were absorbed or destroyed by their environment. The photography in the dvd was beautiful.
I was very excited to be able to experience one of his sculptures, Drawn Stone, so close to home and then in 2008 the Bay Area got a second chance to see his work with the sculpture Spire in the Presidio. So I shall now take a moment to share my experience with Andy Goldsworthy. This is Drawn Stone:
And at the Presidio:
If you make it to the Spire, you also get this view:
Terry did have the camera in his hands at the Presidio. Yes, I do share sometimes….
Today, during a slight rainstorm, I decided to let the sun shine in. I have a Meyer lemon tree that needed to be harvested. Last year (its first) it produced one lemon and by the time I harvested that singleton, it had rotted. So today, out to the tree and, although they were not very big, there were twenty three of them. Ta, dah:
At last (I have been asking for weeks when their arrival would be), blood oranges were at the market this morning. Looking forward to a green salad with them plus fennel and a citrusy-vinaigrette. Plus roasted beets, I think.
And, what is this, with its sweet blush?
A watermelon radish and it looks like this inside:
And on good authority, (the person selling it) it is great on a salad. Splendid!
Last Sunday’s day-trip had terrific, clear weather and the theme of the day was organic and sustainable, even though we had to drive in a car to get there. We were off to have some fun. First needing to eat, the choice this time was Barndiva Restaurant. The space of this restaurant is very intriguing because of the care with craftsmanship and the sparks of art. We have only been here early in the day, but it seems like light must have been part of the architect’s plan. Do architects know what the light is actually going to do before they build the building, or is it a surprise for them, too?
From the outside:
it seems very plain, but then you start looking at the details
Gottta admit, white roses at the base of the entrance sign are a nice touch:
Light is really a feature in this room, along with art and the sense that a craftsman has been there before you. Handmade vases with toyan and wild roses on each table
Glass to look through and reflections to see
the strange shapes are on window sills behind my head. They are being reflected in frosted glass panels in front of me. Behind the glass panels is faintly seen wine storage. A cool visual feast.
Glass sculptures which are light fixtures on window sills
Then we walked up to the plaza of Healdsburg in order to stop in the fabric store (definitely not a version of Joann’s) and the bookstore (best selection of magazines ever.) The planners of this town were so smart to put a center park in the middle of it (and then to preserve it for more than 100 years). Then drove toward Geyserville to Quivira which has developed a garden to supply restaurants around Healdsburg with organic produce..
We had to check up on their chickens, raised beds, water features, and garden art.
Some are required to work when they go on day trips. Don’t cha know the jacket would definitely not be touched. This lovely pet did a regal job of protection. Terry picked up some Steelhead Red, a zin, from this winery. It is named for the restoration of their creek. So a toast to the fishes!
Then on to the best winery ever, Preston of Dry Creek. Organic wine, farm stand, olive oil, fresh-bakesd bread, olives, and nice people;
Sundays you can pick up some Guadagni jug wine.
Some who work, must rest during the day, since their organic rodent abatement lasts all night.An image, through the olive trees out to the grape vines at Preston. And it was a lovely day…one last picture inside the restaurant: