I bumped Bill this week from his weekly blurb assignment.  You won’t hear about what’s happening in the vineyard this week, other than to say that version continues, and we should start harvest by mid September.  Until then, I’m just enjoying the bounty from our other crops including our vegetable garden, apple, pear and plum trees, and the eggs from our chickens.  All are thriving.  Food and recipes are simple this time of year.  A tomato out of the garden with a pinch of salt and great olive oil is as simple and as good as it gets in my book.  Our guest chefs who prepare lunch at Winderlea each Friday are showcasing gorgeous local peaches, strawberries and cheeses over the next couple of weeks.  You’ll notice that our August 30th luncheon features a terrific Dungeness crab dish and our final Harvest Lunch on September 27th features a to die for salad of asparagus, prosciutto and 6 minute egg followed by a braised lamb cavatelli.  And then there are the desserts!  I can’t say enough about the range and beauty of the olive oil cakes our guests have been treated to over the last few weeks, they seem to be the favorite sweet of many of our chefs this summer.  We typically wax poetically about our wines, and they do sing when paired with these dishes throughout summer.  We hope you’ll join us for one, or two!  We promise to share recipes, too.  And, I promise Bill will return to his regular duties next week.  More later…