Pumpkin Pie (no can pumpkin)
Tabitha Compton is the pumpkin pie maker in our house. We cook our own pumpkin instead of using canned. It's so easy, tastes better, and what [...]
Tabitha Compton is the pumpkin pie maker in our house. We cook our own pumpkin instead of using canned. It's so easy, tastes better, and what [...]
When Matt Compton isn’t making wine, tending vineyards, or working our family farm, you might just find him making fresh chevre with milk from our goats. [...]
This cold soup from Spain is the perfect use for ripe summer tomatoes. The variety of tomato is not so important, but they better be ripe [...]
Tabitha has been raising Katahdin Hair Sheep on the Compton Family Farm for the last 3 seasons and we have a chest freezer full of [...]
Download Recipe PDF Kael Compton won best of show at the Benton County Fair with this cheesecake recipe. It’s easy to add toppings to [...]
We collect over 40 eggs every day. Matt likes to use our farm eggs to make frittatas, along with bacon and vegetables and his homemade [...]
Recipe by Matt Compton download recipe PDF Matt Compton’s favorite recipe for meatballs combines lean elk meat with fattier pork sausage and is finished with a [...]
You've been asking about these wines, so be sure to read all about it! We’re [...]
A much simpler take on a classic laminated Puff pastry from Hiatt Farm. This is a tried and true fool-proof recipe. Add your [...]
A colorful autumn salad recipe from Hiatt Farm that pairs well with Compton Pinot Noir and Rose of Pinot Noir. Ingredients 6-8 [...]
Amoris, one of your favorite friendly faces in the Compton Tasting Room, shares her own recipe for Zucchini noodles, Zoodles, to pair with Compton [...]
Adapted from a Bon Appétit recipe Tools: vegetable peeler, large bowl, small bowl, citrus juicer, microplane grater, whisk, pepper grinder Ingredients for 4 servings: 1 [...]