Artemisia Farm & Vineyard

New year, new newsletter. This installment is all about how we come up with the recipes for our CSA. The answer is both simple and complicated. It begins and ends with books. Read or listen on Substack. https://lnkd.in/etbsjR_6

"We’re a very small business. That comes with a certain level of understanding about what we can and cannot achieve. We’ll never change the world at scale, and that’s okay. The point is to do good work, relentlessly, unapologetically, and kindly, for as long as we’re able to, with the tools that we have. This is where we ground ourselves as we head towards January. We continue with hearth, home, and drink, sharing the harvest, cooking with our CSA members, and capturing little bits of awe in our botanical wines and bitters. Our hope is that our work reminds you to slow down, to wake up to the beauty and richness of the world around you, and to the absolute scarcity of that world. Everything in nature and in this strange human species is worthy of our care. All life is precious. Let’s take care of each other and keep the table open." Read more on Substack. https://lnkd.in/e5w8kwBY

Introducing: Bo. Bo. Shipper. It's shipping. It's a bottle club. It's everything you've ever wanted. We can now ship just about everywhere. You can order whatever, whenever. Or, you can sign up for Bo. Bo. Shipper, our direct shipping bottle club for cocktail geeks (if you’re reading this, that might be you.) Bo.Bo. stands for Botanical Bottles. Twice a year, Bo.Bo. members receive a box containing our latest bitter creations. Each shipment comes with production information for every bottle, as well as recipe postcards created by yours truly. The selections change annually, but include our core botanical wines, artisan bitters, and seasonal micro-projects Some of our most limited creations will only be available to Bo. Bo. members. Wanna be a Bo. Bo. member? Sign up on our website. https://lnkd.in/enz6a3Nk

We're thinking a lot about cocktails these days. One of the most common questions we get about our work is "How do you use it?" That's what this month's newsletter is all about. We're sharing cocktails for our current vintage as well as our upcoming release. Find answers to all your questions and more. Check it out on Substack. https://lnkd.in/edXQ2Dt4

Find our winemaker Kelly Allen featured in this month’s Edible Blue Ridge edition: The Rainbow Connection. A big thanks to Kylie Britt for putting this together. “Here, all identities are possible.” Check it out online, or grab yourself a copy.

This month’s newsletter talks about an ongoing issue at the heart of small-scale food production: cost. How can we charge enough for our work when the baseline price of food is swayed by ethically-questionable, industrialized production methods? How can small producers assert the value of their offerings when so much of the consumer experience is now assumed to be free? We live in a world of endless content and cheap, abundant goods. Where do we honor the artisan, when the world doesn’t want to pay for it? These questions and more, this month on Substack. Read/listen: https://lnkd.in/dZ3MRbBH

The Zen monk Shunryu Suzuki wrote “Life is like stepping onto a boat which is about to sail out to sea and sink.” It’s a busy time of year. Between the farm and the winery, there’s plenty to worry about. How do we stay in the present when our distractions are endless but our time is finite? Read about it in this month’s newsletter. Audio version now available. https://lnkd.in/euywEiaa

Let’s begin! Our main season CSA starts this Friday! Sign up today, tomorrow, or whenever you’re ready. You can start your CSA any time during the growing season. https://lnkd.in/eaNAKDx6

You can now listen to our newsletters. Check out the embedded audio in last month’s update: https://lnkd.in/eMyQYfZr

Spring comes to the mountains. Another season of farming and vine work. A new opportunity to refine our craft. This month’s newsletter is both familiar and novel: the same incremental polishes to the CSA, well-worn circuits in the winery. The novel comes with the ease of it all. We are no longer students of the hills. We’ve come to know this place. Read more about it on Substack. https://lnkd.in/eMyQYfZr