| Marian Farms Mixoloxgy! | |
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| Marian Farms Distillery Crafts Biodynamic® and Organic Spirits of the Highest Caliber. Located in Fresno, California, we grow all the raw materials for our spirits ourselves, from Washington Navel oranges to several varieties of grapes. Our fruit bursts with the flavor and quality that comes from Biodynamic agriculture: we bring out the best in what we grow by treating the farm as a whole, interconnected system. That means that we pay attention to the life and health of the soil, the rhythm of the moon and planets and the vibrancy of the overall system in addition to the health of the plants. We only use natural methods to fertilize and grow our crops, including sprays and compost that we make on the farm. | |
| Marian Farms Biodynamic | |
Showing posts with label gena nonini. Show all posts
Showing posts with label gena nonini. Show all posts
Friday, September 23, 2011
Marian Farms Available at Wholefoods!
Friday, September 16, 2011
The Within Reach Movie!
| Marian Farms Discount Tickets! | |
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6:00 pm to 9:30 pm Premiere + Reception | |
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| 8:30-11:30 Reception + Late Show | |
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| Marian Farms Biodynamic |
Tuesday, September 13, 2011
Get Marian Farms Discount on Movie Premier!
| Marian Farms Sponsors Sustainable Cause! | |
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Be sure and type in "Marian Farms" for your discount code! | |
Be sure and type in "Marian Farms" for your discount code! | |
| Marian Farms Biodynamic | |
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Thursday, September 8, 2011
Only The Best!
| Stage One | |
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Stage Two | |
Stage Three | |
We produce biodynamic ethyl alcohol ranging from 100 to 180 proof, depending upon your needs. The presence of ethyl alcohol in water is considered as a factor reducing the rate of protonation/deprotonation processes, thereby enhancing the stability of hydration shells. Importance of using water-ethanol mixture for homeopathic potentization is self-explained here. Our alcohol is made from biodynamic fruit and not grain. | |
| Marian Farms Biodynamic | |
Marian Farms P.O. Box 9176 Fresno CA 93790 Tel: 559 276-6185 Fax: 559 276-8686 Email: info@marianfarmsbiodynamic.com |
Tuesday, August 30, 2011
Attention Homeopaths!
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We produce biodynamic ethyl alcohol ranging from 100 to 180 proof, depending upon your needs. The presence of ethyl alcohol in water is considered as a factor reducing the rate of protonation/deprotonation processes, thereby enhancing the stability of hydration shells. Importance of using water-ethanol mixture for homeopathic potentization is self-explained here. Our alcohol is made from biodynamic fruit and not grain. | |
| Marian Farms Biodynamic | |
| Marian Farms P.O. Box 9176 Fresno CA 93790 Tel: 559 276-6185 Fax: 559 276-8686 Email: info@marianfarmsbiodynamic.com |
Friday, August 26, 2011
Wednesday, August 24, 2011
Farm to Table Posers?
Farm-to-table is enjoying a popular run, but I believe it’s more than a trend. What is farm-to-table exactly? All food starts on a farm and ends up on the table right? Well, yes, but properly applied, the term denotes those restaurants that define themselves by the quality of their ingredients and often have special relationship with farms and artisanal purveyors and as such celebrate local and seasonal food and produce. The farms are part of a larger food community that supports a local food scene—farmers, ranchers, creameries, fishermen and winemakers.
What Is Pisco?
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| The oldest spirit in the Americas may just be the living legacy of the world’s first potable distillate. This same clear grape spirit from Peru also anchored our first tropical cocktail: yes, I’m referencing pisco and the pisco punch. Created and first prepared in secret at San Francisco’s iconic Bank Exchange Saloon in the 1880s, the pisco punch—made with both fresh pineapple and fresh-squeezed lime juice—paved the way for piña coladas, mai tais and margaritas as well as poolside debauchery and tiki attire for all. Fun! | |
| Marian Farms Biodynamic | |
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Pisco Production on the RiseNew York Times journalist Florence Fabricant recently wrote that pisco is the fastest-growing spirit in the country. That’s an exciting fact for all who love cocktails.Guillermo Toro-Lira, author and proprietor of Pisco Latin Lounge in San Francisco, said, of sharing pisco with the cocktail-curious, “I’ve actually converted bartenders who work at T.G.I.Friday’s and Applebee’s, to name a few, from vodka to pisco. Bartenders are always pleasantly surprised by pisco’s complexity and versatility for mixing.” Those bartenders are actually experiencing a bit of history: distillation of wine first began over a millenia ago and unaged grape-based spirits like pisco were the most common distilled tipple in Europe for many centuries. If the New York Times is correct, and if Applebee’s and T.G.I.Friday’s may soon be serving pisco, somebody should call Peru—and tell them we’ll need a few more bottles of pisco this summer. Organic Pisco |
Friday, August 19, 2011
Organic Pisco is Smooth!
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| We currently produce a certified organic California-Style Pisco. Pisco originated in Peru and was a very popular spirit in San Francisco in the mid 1800s. Our Pisco is a clear grape spirit made from Muscat and Thomson Seedless. It is an ingredient in traditional cocktails such as the Pisco Sour and Pisco Punch, as well as novel combinations such as the Pisco Tropical featured at San Francisco restaurants Heaven’s Dog and Slanted Door. Starting this year our Pisco will be the first Demeter Certified Biodynamic® California-Style Pisco to be bottled. | |
| Marian Farms Biodynamic | |
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| Marian Farms differentiates their grapes by using biodynamic agricultural practices and by hand picking their grapes to perfection. Since grapes are a berry they do not continue to ripen once they are harvested. Marian Farms takes care to harvest them when they are at their sweetest, and ensures that the customer receives ripe, full and attractive clusters. The grapes are picked when they are a translucent green-yellow or have a golden-amber color. Marian Farms’ grapes are also unique in that they are not treated with Gibberellic acid or “gibbed”, as most grapes are in both the organic and conventional markets. Gibberellic acid-3 is a commercially produced plant growth regulator (i.e. growth hormone) which is sprayed on seedless grapes to increase grape size and yield. Marian Farms believes that grapes should be eaten in their naturally delicious state, as they were when William Thompson introduced this now popular variety to California. Unlike other grapes on the market, Marian Farms believes biodynamic practices contribute to the rejuvenation of one’s spirit, body and soul. Pack: Grapes are packed in earth-friendly paper tote bags, each holding approximately 2+ lbs. There are 7 totes to a case – approximately 17 lbs per case. To ensure high quality, all of our grapes are picked to order and shipped ASAP in refrigerated trucks. Seasonal Availability: August – September Organic Pisco |
Wednesday, August 17, 2011
Why Romance the Grapes?
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| Known as cow horn manure, preparation 500 is basically fermented cow dung. It is the basis for soil fertility, and the renewal of degraded soils. It is usually the first preparation used during the change over to the organic/biodynamic system. Preparation 500 is made by filling a cow's horn with cow dung, and burying it in the soil during the cooler months - November through February. The cow horns usually come from a slaughter house where the buyer has to compete with the artisans who use cow horns for various crafts. The price has risen since the horns are known to have a value in agriculture. | |
| Marian Farms Biodynamic | |
 | What makes Marian Farms’ raisins unique? Marian Farms raisins are made from the very grapes that make their Biodynamic table grapes so popular – the delicious, juicy Thompson Seedless grapes. “Certified organic safflower oil” is sprayed on the raisins to assist in the “flow ability” – they do not clump together, making for easy pouring and scooping. |
Wednesday, August 10, 2011
Monday, August 8, 2011
Where to Buy Organic Pisco?
Enjoy the smooth flavor of Pisco in your home! You can ow purchase our spirits online from here:
Pisco
Try our biodynamic Curacao
Marian Biodynamic Farms
Written by Claude Deville
Marian Farms is an eighty-acre, diversified, Demeter certified Biodynamic® farm in California’s central San Joaquin Valley, an area referred to as the “fruit basket” of the United States. This fertile valley is known around the world for its rich, sandy loam soils and Mediterranean climate. In this farming paradise, Gena Nonini grows grapes, almonds, lemons, oranges, peaches, and a wide variety of row crops, many of which are heirloom varieties.
From their grapes, Marian Farms produces sun dried raisins, and several high-proof spirits including an extraordinary California-style Curacao, Pisco, and Espirito de la Valada, their signature brandy, all on their on-site distillery. Marian Farms also sells their produce to natural foods stores around the country, to restaurants and foodservice accounts, and direct to consumers in their online store and through their CSA.
Gena Nonini is the third generation of her family to farm the Marian Farms property. Her grandfather came to Fresno in 1900 from the Swiss Alps in Northern Italy. He was a dairy farmer and grape grower. His son was also a grape grower, a tradition to which Gena still devotes half of her acreage. While working as an export commodity trader with a Fortune 500 company visiting Australia and New Zealand, Gena was introduced to Biodynamic agriculture and was so impressed with both the foods and people she met that she decided she wanted to farm Biodynamically.
Pisco
Try our biodynamic Curacao
Marian Biodynamic Farms
Written by Claude Deville
Marian Farms is an eighty-acre, diversified, Demeter certified Biodynamic® farm in California’s central San Joaquin Valley, an area referred to as the “fruit basket” of the United States. This fertile valley is known around the world for its rich, sandy loam soils and Mediterranean climate. In this farming paradise, Gena Nonini grows grapes, almonds, lemons, oranges, peaches, and a wide variety of row crops, many of which are heirloom varieties.
From their grapes, Marian Farms produces sun dried raisins, and several high-proof spirits including an extraordinary California-style Curacao, Pisco, and Espirito de la Valada, their signature brandy, all on their on-site distillery. Marian Farms also sells their produce to natural foods stores around the country, to restaurants and foodservice accounts, and direct to consumers in their online store and through their CSA.
Gena Nonini is the third generation of her family to farm the Marian Farms property. Her grandfather came to Fresno in 1900 from the Swiss Alps in Northern Italy. He was a dairy farmer and grape grower. His son was also a grape grower, a tradition to which Gena still devotes half of her acreage. While working as an export commodity trader with a Fortune 500 company visiting Australia and New Zealand, Gena was introduced to Biodynamic agriculture and was so impressed with both the foods and people she met that she decided she wanted to farm Biodynamically.
Monday, August 1, 2011
Attention Pisco AFICIONADO's!
Hi TimeWine in ornage county is offering our spirits in Orange County, or online through their store here:
Hi Time Wine
Hi Time Wine
Friday, July 29, 2011
Biodynamic Farmers Connect To Earth's Rhythms
JULIANA BARBASSA,
Associated Press Writer
Gena Nonini, 46, a third-generation San Joaquin Valley farmer who grows citrus, vegetables and grapes, is comfortable talking about some of the elements considered most esoteric by conventional farmers.
The moon, planets and sun all exert an influence on the earth, some of it in ways that can be measured, such as gravity and the ebb and flow of tides, she said. Why shouldn't they also affect the sprouting of a seed or the ripening of fruit?
"I see the farm as a symphony, and the farmer as a conductor," Nonini said. "The universe writes the music."
As for the soil preparations — made with manure buried in cow horns, ground up crystals and other unusual elements — they're just a way to gently prod plants in the direction they need to go, much like homeopathic remedies, she explained.
Still, she conceded it might be hard for some farmers to become comfortable stuffing yarrow flowers in deer bladders after a lifetime of spraying chemicals purchased by the gallon.
"It can be difficult to wrap your head around it," Nonini said. "The way I see it, it spoke to my heart first."
Two-hundred miles north, a growing number of San Francisco foodies are buying into the philosophy — or at least its results.
Mark Ellenbogen, bar manager for the well-regarded restaurant Slanted Door, uses biodynamic citrus in his drinks and features biodynamic wines on his list.
"I just see a depth of flavor that I don't see in any other product," he said. "It's hard to describe. It just tastes really good: the complexity, the intensity of flavor."
Most U.S. grocers and distributors don't carry biodynamic foods because the farms are still too small and too few to supply enough produce to meet their needs, said Bu Nygrens, purchasing manager at Veritable Vegetable, the country's original organic produce distributor.
It's also easier to sell the biodynamic philosophy with wine — a packaged good with a label that can tell a story — than with a vegetable such as broccoli, she said. But that may change as consumers think more about consuming organic, local, seasonal food — ideas important in biodynamics.
"We're trying to get people to think of things totally differently," Nygrens said, "and that's just going to take a while."
Associated Press Writer
Gena Nonini, 46, a third-generation San Joaquin Valley farmer who grows citrus, vegetables and grapes, is comfortable talking about some of the elements considered most esoteric by conventional farmers.
The moon, planets and sun all exert an influence on the earth, some of it in ways that can be measured, such as gravity and the ebb and flow of tides, she said. Why shouldn't they also affect the sprouting of a seed or the ripening of fruit?
"I see the farm as a symphony, and the farmer as a conductor," Nonini said. "The universe writes the music."
As for the soil preparations — made with manure buried in cow horns, ground up crystals and other unusual elements — they're just a way to gently prod plants in the direction they need to go, much like homeopathic remedies, she explained.
Still, she conceded it might be hard for some farmers to become comfortable stuffing yarrow flowers in deer bladders after a lifetime of spraying chemicals purchased by the gallon.
"It can be difficult to wrap your head around it," Nonini said. "The way I see it, it spoke to my heart first."
Two-hundred miles north, a growing number of San Francisco foodies are buying into the philosophy — or at least its results.
Mark Ellenbogen, bar manager for the well-regarded restaurant Slanted Door, uses biodynamic citrus in his drinks and features biodynamic wines on his list.
"I just see a depth of flavor that I don't see in any other product," he said. "It's hard to describe. It just tastes really good: the complexity, the intensity of flavor."
Most U.S. grocers and distributors don't carry biodynamic foods because the farms are still too small and too few to supply enough produce to meet their needs, said Bu Nygrens, purchasing manager at Veritable Vegetable, the country's original organic produce distributor.
It's also easier to sell the biodynamic philosophy with wine — a packaged good with a label that can tell a story — than with a vegetable such as broccoli, she said. But that may change as consumers think more about consuming organic, local, seasonal food — ideas important in biodynamics.
"We're trying to get people to think of things totally differently," Nygrens said, "and that's just going to take a while."
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