Farmhouse Fried Chicken

Summer and perfect fried chicken. Does it get any better than that?  My grandmother made the best fried chicken in the world...She was from New Orleans and fried chicken, potato salad or mashed potatoes, green beans and homemade biscuits with butter and honey was regularly on the menu. We loved this dinner and so looked forward to the leftover chicken for lunch the next day...cold out of the fridge. (She called it the "ice box").  I never mastered her recipe, my version was good...but not perfect like hers. Sadly, she passed away in 1999 and things have never been the same. I spent years looking for a delicious fried chicken substitute and James Beard came to the rescue.

This is my new favorite fried chicken recipe. I discovered it in Saveur magazine a few years ago and it has become a staple in my house. The recipe is originally from classic book James Beard's American Cookery. I think there is something close to perfection making bacon for Sunday morning brunch and then using the bacon grease to fry delicious chicken for supper. Light, crispy, non-greasy and full of smokey bacon flavor, this fried chicken will soon become a classic in your home too.  Enjoy!

I have made a few changes to the recipe over the years. My edits are listed in red font. The original recipe (including bacon grease dripping gravy which...ok, to be honest is too much for me but maybe for an over-the-top dinner?) is available by clicking here.

Farmhouse Fried Chicken
(adapted from James Beard's American Cookery by James Beard (Little, Brown and Company, 1972) )
4 servings

Ingredients

1  3–4- lb. chicken, cut into 8–10 pieces, rinsed
   and patted dry with paper towels (use the best quality, free range organic chicken you can)

2 cups buttermilk

8 strips applewood smoked thick sliced bacon

3⁄4 cup flour

1 tsp paprika

1 tsp cayenne pepper

1 tsp dried Italian parsley flakes

Salt and freshly ground black pepper

1. Place buttermilk, 1 tsp each salt and pepper in large, resealable plastic bag. Add the prepped chicken and seal. Place bag in a rimmed baking dish. Refrigerate overnight if possible but at a minimum 4 hours, turn bag 2-3 times to ensure chicken is evenly coated with buttermilk. Remove from fridge and drain. Pat dry with paper towels.

2. Preheat oven to 200°. Lay strips of bacon in a large cast-iron or other heavy skillet and cook on the stovetop over medium heat, turning often, until browned and crisp, 12–15 minutes.  Put flour, paprika, cayenne pepper and parsley into a wide dish, dredge chicken in the flour, shaking off excess, and set aside.

3.  Transfer bacon to paper towels to let drain, then use as desired in another recipe. Pour grease from skillet into a heatproof bowl and wipe out browned bits from bottom of skillet. Return grease to skillet, straining out any sediment, and heat over medium-high heat until hot. Add chicken legs and thighs, skin side down, to skillet, season to taste with salt and pepper, and fry, turning occasionally, until well browned all over, about 15 minutes. Transfer chicken to a wire rack set over a rimmed baking sheet as done. Repeat with chicken breasts and wings. Return chicken and any accumulated juices to skillet, reduce heat to medium, and continue to cook until chicken is cooked through, 15–20 minutes more. Put chicken on the wire rack set over a rimmed baking sheet as done and keep warm in oven.

Serve hot, warm or perfect the next day cold out of the fridge.

Click Here For Printer Friendly Recipe

It is "Chicken" week at Food Network's #Summer Soiree roundup.
Check out the other delicious sounding recipes from my blogger friends. Have a favorite chicken recipe?  Share in the comments section and/or link to your blog if you have one.

Feed Me Phoebe: Grilled Buffalo Chicken Quesadillas
The Lemon Bowl: Indian Spiced Grilled Chicken
Jeanette's Healthy Living: Fajita Spiced Beer Can Chicken
Dishing With Divya: General Tso's Chicken with Indian Jeera Rice
Weelicious: Breaded Chicken Cutlets with Pea Salad
Sweet Life Bake: Chicken Fajitas
Napa Farmhouse 1885: Farmhouse Fried Chicken
Red or Green: Spicy Chicken Provencal with Peppers and Heirloom Tomatoes
Elephants and the Coconut Trees: Sweet and Sour Sesame Chicken
Domesticate Me: Cilantro-Lime Grilled Chicken with Strawberry-Jalapeno Salsa
Devour: 5 Sizzling Skewers
Swing Eats: Long John Silver's Style Fried Chicken Planks (Gluten-Free)
Food for 7 Stages of Life: Best Tandoori Chicken Recipe
Taste With The Eyes: Perfect Chicken Dish to Serve to a Crowd
FN Dish: Chicken is Better with Grill Marks

best,
diane
napa farmhouse 1885
red or green?
california girl in taos
MoseyLove!

please follow me on facebook-+

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

have i told you how much i love the expression "dining table"? and sausage and peppers??

sitting around the dining table...sharing a terrific meal with family and friends...loads of wine...staying for hours afterwards talking/laughing...i cannot think of anything that makes me happier...this could take place in a formal dining room or just at the kitchen table...doesn't matter, as long as the friends/family are there...


i have been spending a lot of time lately thinking about dining tables...mainly because we just completed a bit of construction in our own dining room...nothing big...we just hung a light fixture...but when you live in a vintage farmhouse even small projects can get complicated. the "remodel" is not interesting...updating wiring, moving the electrical box to center the light over the table...patching, painting...etc...the story involves the fixture itself...it was the ceiling fixture which hung over my grandparents dining room table...so it has many special memories for me...i told you guys in one of my first posts about the love i had for my grandparent's circa 1920's home located in southern california why napa farmhouse 1885? ...so many happy memories from the many, many meals shared with my entire family. during the last two years of my grandmother's life, she needed to live in an assisted living home...my mom and her three siblings packed up the family home to get it ready to sell...a really sad time...and they recognized (prompted by my sister and my mom)...that the hallway sconces and the dining room chandelier should be kept in the family...they are vintage, very cool looking, but more important ...are a symbol of our family...memories of my grandparents.

my parents, aunts and uncles all have fairly modern houses and they were not interested in using the fixtures in their own homes...so my sisters and i became the very fortunate recipients. i got 5 of the sconces, my sister kathi 4 and my sister susan, 3 plus the chandelier. when we bought our farmhouse, one of the first things we did was install the sconces...they are perfect here, plus...what memories of my family...we hosted a family reunion a couple of years ago...it was touching to see how much the sconces meant to my mom and her siblings.... fast forward to today...my sister's current home is not design right for the chandelier, so it had been packed away in my parents garage for ten years. last summer, susan and i made a deal.. .i would "borrow" the fixture until she was ready for it...and the construction work needed in order to hang it has just been completed...i so love the fact that the sconces and light fixture have become part of my home..they look like they have always been here...and i have been flooded with cherished family memories...so to celebrate and inaugurate the chandelier, i made pasta last weekend (of course!). when i was growing up, italian sausage and peppers was a favorite treat. frequently, when my sisters and i spent the weekend at my grandparent's home, my grandmother would take us to an italian deli called claros after church on sundays... we usually ordered hot italian sausage and peppers sandwiches for lunch...and i have an aunt (last name donatelli) who makes grilled sausage, onions and peppers as an appetizer for most family parties...i thought creating a pasta dish out of these ingredients would be a good idea...and the perfect way to create our newest dining table memory. so i invited some friends to sunday dinner...in the dining room...as always, the success of dish depends on using the best quality ingredients you can find. "the ingredients really do make the difference". i found organic italian sausage and...because half the group were vegetarians..i also found vegan sausage that was delicious..and made half with the real sausage, half with the vegi one...both were really good... and the pasta with a green salad, good bread, parmesan cheese and red wine led to the dining table experience i described at the beginning of this post...talking, laughing, relaxing, enjoying and appreciating all that we have...so let's celebrate dining tables...one of my favorite places to be...

italian sausage and peppers pasta

1 lb hot italian sausage (use mild if you prefer)

1 yellow onion, cut in half and then sliced lengthwise

1 green pepper and 1 red pepper, both cut in half and then sliced lengthwise

4 tbsp good extra virgin olive oil, plus additional for drizzling

2 garlic cloves, minced

1/2 tsp red pepper flakes

1 lb fusilli (or any short pasta you like)

kosher salt

grey salt

freshly ground pepper

1 tbsp good balsamic pepper

freshly grated parmesan cheese

cut sausage into 1 inch pieces and remove casing. saute in large skillet for 5 minutes. drain. add onion and saute an additional 5 minutes. pour off any drippings but do not scrape pan. add 2 tbsp olive oil and the peppers and cook uncovered for approximately ten minutes until sausage is cooked through. add garlic and red pepper flakes and cook until garlic softens..do not let garlic burn... scraping up the browned bits from the bottom of the pan..(note, if you use hot italian sausage and the red pepper flakes, this dish will be very spicy..which i love...if you do not, either use mild sausage, or eliminate the pepper flakes...) meanwhile bring a large pot of water to a boil. generously salt water with the kosher salt (water should taste a bit like sea water) and add the pasta. cook fusilli until al dente (firm to the bite)...start checking after 10 minutes. when pasta is ready, remove from pot with strainer and add to sausage pan. add 1/2 cup pasta water, remaining 2 tbsp olive oil and salt/pepper to taste. stir to combine. turn off heat, add a splash of balsamic vinegar, stir, taste and correct seasonings if needed. serve immediately with plenty of freshly grated parmesan cheese.

what are your favorite dining table memories? please share in the comments section of this post..and happy last week of january everyone....

best,

diane

napa farmhouse 1885™

"live a green life of style"™

please sign up for our mailing list on the sidebar of this blog....

follow me on twitter

french apple pie anyone??

i am so enjoying our thanksgiving memories series...(can you say you are enjoying your own blog without sounding weird)?....i love the stories being told by my wonderful guest bloggers...and i love sharing the memories i have from my own family. all the posts focus on family, friends and good food being shared...today's story by sarah caron is a perfect example. she reminisces about preparing thanksgiving dinner as a child with the women in her family...and continuing that tradition with her own children. (she also shares a killer recipe for french apple pie!)

i very purposely titled this series thanksgiving memories...because, to me, telling your family's stories is a very important way to remember, to teach, to record, to question and to learn...don't wait...tell your stories to all the children in your family...inspire the next generation to keep the traditions going...

i am so grateful to sarah for taking the time to join the group of guest bloggers for this project. i "met" her via twitter...love her "tweets"...and was surprised she could find the time to write for another blog..(she writes for 4 of her own). i am most familiar with her blog sarah's cucina bella as she shares a lot of the posts via links on twitter...but to give you a more complete picture..i decided to cut and paste her bio from the fit fare site...here you go...

Sarah Caron (Editor of Fit Fare and Well Fed On The Town). As Managing Editor, Editorial, Sarah Caron helps to oversee the content on the Well Fed sites. Sarah developed a passion for writing in early childhood that has never waned. She is a writer, editor, mommy and wife, who is based in Connecticut and loves cooking for family and friends (and then taking photos of everything). When she’s not hard at work on Well Fed, Sarah works as an editor for a top educational publisher. She also writes a personal cooking blog, Sarah’s Cucina Bella, and is author of Families Eat Together, due out this year from Ladder Press. She has a bachelors degree in political science from Barnard College.

whew!! and the bio misses her blog the voice of mom and the website she knows ..... i thought writing for one blog was a lot of work. thank you again sarah..i love your story..AND...i love the pie recipe....i am going to try it out this weekend..just cannot wait for thanksgiving...

From Sarah Caron

"I wish I could capture the images, voices and conversations from my childhood and transfer them to a memory holder, like Dumbledore’s pensieve, so that I could revisit them in full clarity whenever I choose. I’d like to hold tight to the laughter, smiles and joy of the family of my childhood together.

We would gather in the kitchen on the eve of Thanksgiving, three generations of women in the family standing around the smooth stretch of tan-speckled Formica countertop that we ate dinner at nightly. But this wasn’t dinner time. It was time to prepare for Thanksgiving.
We’d gather cans of tender peaches and pears, and bunches of tart green grapes. A glass bowl, with smooth sides and curved edges would await the salad. The grapes would be halved. Then, we would carefully dig into each one, removing the tiny seeds. Then the grapes would be dropped into the bowl, with pears, peaches and fiery flashes of maraschino cherries. Someone older than I – my grandmother, perhaps – would stir the mixture with a large wooden spoon, making rhythmic circle motions around the perimeter. Then aluminum foil would seal the top, patted and crinkled to fit the lip of the bowl. Into the refrigerator overnight the fruit salad would go. At the last minute before serving, sliced bananas being tossed in to prevent them from browning.

To serve, the fruit salad would be spooned into diminutive footed glass bowls, one at each placesetting. Cups filled with cocktail sauce and rimmed with pink curves of jumbo shrimp would join the table. A relish platter, vegetables, turkey, gravy, mashed potatoes and more. And cranberry sauce, sometimes made fresh, other times poured from the white can.
Then would come dessert, glorious dessert. Two or three pies would wait, apple, pumpkin, sometimes pecan or cherry. But I only had eyes for the pumpkin.
Thanksgiving was a day for simple indulgence, for giving thanks for the gifts we had – family, love, intelligence. The table would overflow with food prepared with but one objective: feeding a family. They say that preparing food with love makes it taste so much better. Whoever ‘they’ is, they are right.

These days, some of the faces gathering around the table are different. There is a new generation of family present and an older one passed. I’ve taken over the task of cooking Thanksgiving, making the meal more elaborate and extensive. It’s my style. Whereas my grandmother appreciated simplicity and clean, fuss-free tastes, I relish in creating new side dishes and appetizers that expand my family’s palates. Desserts still include pumpkin and apple pies, but now it’s my special French apple pie awaiting the overstuffed bellies. But the feeling and meaning are still the same.

Whatever it is that hits the table, I hope that 25 years from now, my children will look back on the Thanksgivings of their childhood and remember the three generations of family members crowding around our kitchen table, eating food that they helped prepare. It doesn’t matter the style or variety, just as long as they are a part of it, just like I was."

French Apple Pie
yields one pie

1 good quality deep dish pie crust (I like Oronoque Farms)
2/3 cup sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
8 cups peeled and sliced apples (about 1/4 inch thick)
1/2 tbsp vanilla

Crumb topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup firm butter

Preheat oven to 425 degrees.
Combine sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Stir in apples.
Pour apple combination into the pie crust, making them slightly higher in the center than on the sides. Sprinkle vanilla over the top of the pie.
Place pie in the preheated oven for 15 minutes.
In a medium bowl, combine the flour and brown sugar for the crumb topping. Cut in the butter and mix until crumbly.
Remove pie from the oven and sprinkle crumb topping over the apples. Place pie back in the oven and cook for an additional 30-35 minutes.
Let cool on a wire rack. Serve warm…with vanilla bean ice cream.

(all photographs for this post courtesy sarah caron)

when you were a child did you help out in the kitchen preparing thanksgiving dinner? or other holiday meals? please share your stories in the comments section of this post...

and as i close, i am reminded that thanksgiving day is exactly one week from today.....yikes...off to plan the shopping lists....happy thanksgiving everyone!

best,

diane

napa farmhouse 1885™

"live a green life of style"™

follow me on twitter

do you wear an apron? would you like a recipe for peanut butter cookies?

so what do those two questions have to do with each other? both aprons and peanut butter cookies remind me of my grandmother...she always wore an apron while cooking or cleaning..and her peanut butter cookies were a family favorite.

my maternal grandmother's name was mildred but everyone called her mim.... she was a fantastic cook..spent most of her days in the kitchen..and always managed to look perfect when sitting down for dinner. she wore the coolest aprons..and there was something special about the moment she took off the apron and sat down with the rest of us at the dinner table..my definition of family. i started collecting vintage aprons a few years ago..and really fell in love with the designs. i hesitated wearing them..they were so beautiful..and i did not want to "mess them up" by staining them while cooking...(and yes, i do understand that misses the point of an apron)..i shared this concern with a fellow collector who told me that vintage aprons have witnessed years of family stories..and that i should add my stories to the rest...i thought this was a really appropriate sentiment.

when i started my eco-friendly company, aprons seemed to be a perfect product offering...but i wanted them to be beautiful, "green", handmade, practical and i wanted them to be worn.

i think i have found the perfect solution..our aprons were designed using a vintage sundress pattern from the 1940's...there was even a receipt in the pattern envelope, dated 1943, where someone bought 2 5/8th yards of gingham for $2.15! the craftsperson, naomi wilson, incorporated all the authentic sundress details..the sweetheart neckline, halter ties, gathered bodice, sewn on patch pockets...yet the open back and long ties provide all the versatility of a well made apron..and they are totally green using repurposed linens.

in true napa farmhouse 1885 style, we most often wear the aprons with our favorite jeans and tank tops..although..for special occasions...they are perfect with a little black dress..mim would be proud. so..do you wear aprons? why? what kind? when? please share your stories in the comments section of this post.

now..for those peanut butter cookies...my grandmother's version called for vegetable shortening. i have substituted butter...however, the rest of the recipe is from mim...she made these cookies for her children..and her grandchildren..these were my favorite cookies when i was growing up..they still are..and every time i make them, i am reminded of my grandmother, wearing her apron, cooking for her family..defining what family is all about...sharing her love in everything she did...enjoy!!

gran's peanut butter cookies

1/2 c unsalted butter, room temperature

1/2 cup peanut butter, organic if possible

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 tsp pure vanilla

1 egg, room temperature

1 1/2 cup flour

1 tsp baking soda

1 tsp kosher salt

additional granulated sugar for sprinkling

preheat oven to 325 degrees. butter/flour 2 cookie sheets. using an electric mixer, cream butter and peanut butter together until well mixed. add sugars and vanilla and mix well. add egg, beat until thoroughly incorporated. sift together dry ingredients and add to wet ingredients and stir until combined..do not over work dough. form dough into balls 2 inches in diameter. place on cookie sheets and flatten with tines of a fork. sprinkle cookie lightly with additional granulated sugar. bake for approx 12 minutes. cookies will be very soft. remove from oven and let cool on sheets on rack for 10 minutes. remove cookies from sheets and place on racks. allow to thoroughly cool.
for additional information regarding our apron collection, please visit our website http://www.napafarmhouse1885.com/
best,
diane
napa farmhouse 1885™
"live a green life of style"™
follow me on twitter

do you like fresh figs?

i love fresh figs..for many reasons..the obvious reason..taste..and the memories they evoke for me... i have written about the love i had (have) for my grandparents..the love i had for their home..and the memories of summers from my childhood spending vacation time with them. my grandparents had two massive fig trees in their back yard. those trees produced enormous quantities of fruit..actually, did you know that figs are not actually a fruit? they are an inverted flower that includes both the male and female flower parts...the fig seeds are technically the fruit..ok, i just learned this..and i may be off a bit with this explanation..so any "fig" experts out there..feel free to correct me in the comments section..but, as usual, i digress... so back to my grandparents...my sisters and i spent hours each day playing in their back yard..we would climb the fig trees..and eat tons of figs all day long...the days were really hot in southern california..the figs really warm straight off the tree..and i was in heaven.

fast forward many years...when my husband and i saw our farmhouse for the first time, i immediately noticed there was a fig tree in the yard. this was one of the reasons i feel in love with our house..the fig tree, the other fruit trees, and all of the herbs reminded me of both of my grandmothers...they both loved to garden..and peter's grandmothers also always had big gardens..so the house felt like home from the beginning. we moved into the farmhouse the month of september and that first year we had a bumper crop in september and october...more than i could eat straight off the tree. i began experimenting with fig recipes..and to be honest..went a bit overboard..we had fresh fig cakes, cookies, tarts, bread, poached figs, baked figs, roasted figs, stuffed figs, caramelized figs, figs in salads, figs with pork, with chicken, fig salsa, fig jam, fig marmalade...do you see where i am going? peter finally said.."enough! i cannot eat another fig this year!" well, i think he put a hex on my tree.... the next june our tree was fully leafed out with tons of fruit (or inverted flowers if you guys call me on my "fun fact"). who knew fig trees in napa had two harvests? june and sept/oct.... one morning around 6:00 am, we were still in bed and were awakened by a very loud crash..the ground was shaking...i almost thought it was an earthquake. we got up..walked through the house..didn't see anything..went outside and saw our fig tree split in half. my heart sank...peter took one look and said "it's gone..we will need to have it pulled up and hauled away. " i burst into tears..said there must be something we could do and so we called an arborist. happily, he said he thought the tree could be saved..told us to prune it way back..and to not let it get too full for a few years... he was right..four years later, our tree is producing as many figs as before..although we are much better at pruning..and despite an ugly gash in the middle of the trunk...the tree looks really good.

see the gash?

so it is the end of june today..we have a ton of figs..and are ready to begin the fig recipe onslaught once again..however, i do make much more jam and marmalade..and less daily fig dinners..no more hexes from my darling husband!


here are a couple of really easy fig "recipes"... so easy..not sure they count as recipes...


fresh fig appetizer..determine quantities based on the number of people..and how much you love figs...

fresh figs
prosciutto, thinly sliced
parmigiano reggiano cheese

slice figs in half lengthwise and arrange on a platter. mound up the prosciutto and cut the parmesan into small chunks..add to platter. drizzle with the aged balsamic vinegar and serve with bread..i serve this with bruschetta.

my sister susan and i wanted to create a not-too-sweet fig jam or marmalade..we read tons of recipes and decided to keep it really simple..just figs, a bit of sugar and meyer lemon zest(cause i have a meyer lemon tree) . some recipes suggest adding rum or brandy to this..i keep mine straight.. also, i do like to can so i make large quantities of this recipe, can it and keep on hand all year. if you want to do this..and have not canned before..i recommend using the process described on the bell or kerr mason jar boxes...otherwise..just keep in your refrigerator.
fresh fig marmalade
2 1/4 pounds figs
2 cups sugar
zest from one meyer lemon
wash the figs, cut them in half and combine them with the sugar in a large pot. ..do not peel! cook over medium heat until they come to a boil.( stir frequently).. add the lemon zest, reduce the heat and simmer, skimming away the foam occasionally until thick (about 25-30 minutes). you will know it is ready when you can place a spoonful of the marmalade on a plate..tilt the plate..and the marmalade sticks..does not run... transfer the marmalade to sterilized jars and process if you wish..i do..or keep refrigerated for up to one week.

fresh fig bruschetta
again..this is not really a recipe..just use the best and freshest ingredients you can... and adjust ingredients quantities to your liking...

1 onion..sliced..sauteed in 1 tbsp good quality olive oil until onion is dark brown
3/4 cup mascarpone cheese
6-8 fresh figs sliced lengthwise into 3 or 4 slices each
aged balsamic vinegar
6-8 pieces freshly made bruschetta..drizzled with best quality extra virgin olive oil

spread some of the mascarpone cheese on each bruschetta..1-2 tbsp. top each bruschetta with some of the onion and 3-4 fig slices. put on a cookie sheet and place under the broiler..broil until the cheese begins to bubble..just a minute or two..watch carefully to ensure they do not burn. take out of oven, put on a serving platter..drizzle with the balsamic vinegar..and serve while hot

note..sometimes i sprinkle on a bit of freshly minced rosemary or lavender before the vinegar...


romaine salad with roasted figs and pine nuts
6 fresh figs
2 tbsp. good quality olive oil
8 cups washed and dried romaine lettuce, torn into bit sized pieces
4 oz. parmigiano reggiano cheese (cut into small, bite-sized chunks)
1/3 cup shelled pine nuts..roasted in saute pan until light brown

vinaigrette
6 tbsp good quality extra virgin olive oil
3 tbsp balsamic vinegar
grey sea salt and freshly cracked pepper

preheat oven to 400 degrees. cut figs in half, place on a baking sheet and drizzle with the olive oil. roast in oven 10-15 minutes until hot and tender. cool to room temp.

make dressing..here is my trick..i always use a mason jar for my salad dressings... combine the olive oil, vinegar and salt/pepper to taste in a mason jar..cover with the lid..screw tightly..and shake away! very easy and quick. if you wish, you can whisk the ingredients together..but my way is much more fun...
place the lettuce, cheese and nuts in a salad bowl and gently toss. add just enough dressing to lightly coat the leaves..toss again..taste and adjust seasonings if needed. place on a serving platter and arrange the roasted figs on top..serve immediately...note..i sometimes use gorgonzola cheese instead of the parmesan...

so enough recipes for today...please let me know what you think of them...and..this is really, really important...i always am on the hunt for terrific fig recipes..i will share some more with you throughout the season..but i always need more..remember peter's hex? so i invite all of you to share your recipes with me..and with the other readers..please post your favorites in the comments section of this post....my fig tree and i will be eternally grateful...

best,
napa farmhouse 1885™
"live a green life of style"™