Summit Lake Pig Roast and Corn Boil 2010

The happy chickens and ducks on the working farm vineyard had another Christmas when our Community Supported Agriculture leftovers and ends were spread around their coop.

One hundred guests journeyed up to Summit Lake Vineyards for their annual wine club Pig Roast and Corn Boil on Saturday.  Like many wineries coming out of the recession, they ran a delightful deal on wine.  One case of '00-'02 Zinfandel for a great price.

Appetizers of watermelon, chips and salsa, fresh honeycomb (dark from the manzanita and madrone flowers the bees seasonally feast upon), blue cheese and crackers.

Gorgeous Zinfandel grapes that made the cut.  Perhaps three weeks until crush.

The two roasted pigs that were smoked and cooked at 235 degrees for 12 hours.  The pigs arrived at the farm alive about a week ago, and Tuesday were butchered.  Girls of the house raise pigs for 4-H, so the pig butcher visited Tuesday to also prepare the girls' pigs that were sold at the county fair.

One shocking cane of Autumnal-red leaves among a vineyard of green-leaved Zinfandel.

The farm spread:  roasted pork, caesar salad, spicy beans, corn on the cob, bread, Sweetie Pie's extra-large corn bread.

My plate before the wind blew.

With a 30% chance of rain it was suggested we move our tent into the winery.  It did sprinkle 1/3 inch of rain overnight, so I was glad for the cozy dry space.  Thank goodness there wasn't an earthquake!