Paul from Lemelson Vineyards in Carlton came by this morning to pick up a bunch of eggs for the winery. They use the egg whites for a process called ‘fining,’ which causes the sediment (what those of us not in the biz call ‘chunkies’) to drop out of solution, making a clearer wine.

They’re going to have lots of egg yolks left over. Hopefully they’ll use them in a fine eggnog…it’s getting to be that time of year.

There’s no better way to close the loop on local agriculture than for farmers to support farmers. And you can help, too…check out their wine club for special treats in the mail and at their winery. If enough of you sign up and mention our name, maybe we’ll get some freebies!