Blackberry Wine Cake – yum!

blackberry wine cakeBlackberry Wine Cake:
18 oz. box of white cake mix
4 eggs
1 cup Rose Bank Winery Blackberry Wine
3oz. box of blackberry jello (red raspberry or black cherry work fine too)
1/2 cup oil
1/2 cup chopped pecansGrease & flour bundt pan and sprinkle nits in the bottom. In large bowl, sitir together cake mid & gelatin. Add eggs, oil & wine. Mix on low speed about 30 seconds, then beat 2 minutes on high. Pour batter into bundt pan and bake 50 – 50 minutes at 375 degrees. Also works in a 9×13, but sprinkle nuts on top & bake about 32 – 35 minutes. Glaze and serve right from the pan.Glaze:
1 cup powdered sugar
1/2 cup butter
1/2 cup blackberry wine
bring ingredients to a boil and pour half over warm cake.
Let set for 30 minutes and pour the rest over the cake.
Enjoy!Recipe Compliments of John from Rose Bank Winery

Hydroponics Greenhouse in the News

hydroponic spinach
Tomato lovers, listen up: You do not have to wait until early summer to buy locally grown tomatoes, a Lower Makefield farmer said. Farmer Paul Fleming plans to harvest the first crop of cherry tomatoes grown in a greenhouse at Shady Brook Farm this week.Plus, regular tomatoes growing in the 10,000-square-foot greenhouse will be ready for the picking next week, Fleming said Monday.

How is that possible? Shady Brook is using a hydroponic greenhouse to extend what is usually a one-month to two-month tomato-selling season to one that is about six months long, the farmer said. The hydroponic greenhouse growing system uses a liquid nutrient solution to feed and grow plants instead of traditional soil, Fleming said.

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