While rough-pruning the vineyard on Sunday, most buds on the cordon wire were still tightly closed. That’s good because I want to remove the long vines tangled in the trellis without disturbing those buds. The more tightly closed, the less likely they will be damaged by a whipping vine as I pull it free.

I’ve been working on that task every day possible and am only halfway through. Unfortunately, I noticed a few buds starting to swell at the end of vines and a couple of little green shoots as well. Bud burst this early in the season is worrisome – especially if we haven’t seen the last frost.

Since I’ve spent so much time outside, I’ve made crock pot dinners.

Italian Meat Loaf
1-1/2 c. tomato sauce
1 tsp. garlic salt
1/2 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 egg, beaten
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/3 c. bread crumbs
1/2 tsp. fennel seed, crushed
1-1/2 lbs. lean ground beef

1/2 c. mozzarella cheese, shredded
Mix tomato sauce, salt, pepper, oregano and basil together. Reserve and refrigerate 1/4 c. for topping the loaf later.

To the rest of the sauce mixture, add egg, onion, green pepper, bread crumbs and fennel. Mix well. Add ground meat and mix until combined.

Pat together a loaf in the crock pot, pressing the meat away from the sides of the cooker to keep it from burning.

Cover and cook on low heat for 7-9 hours or an internal temperature of 170 degrees. When done, spread reserved sauce over the top and sprinkle with mozzarella cheese. Place cover back on the cooker and let sit for 10 minutes. The recipe makes about 8 servings.

Spicy Pot Roast
2-3 lb. roast
2 Tbsp. olive oil
2 onions, 1-inch chopped
6-8 carrots 1-inch chopped
1 Tbsp. paprika
1 Tbsp. Kosher salt
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. cayenne
1 tsp. dried oregano
1 tsp. dried thyme
1 c. cooking liquid (wine, broth or water)

Heat the oil in a skillet at high heat and brown the onions and carrots. Once some brown occurs, move onions and carrots and spread over the bottom of the crock pot.

Season the roast on all sides with salt and pepper. Sear all sides of the roast in the hot skillet until nicely browned. Then transfer the roast to the crock pot.

Mix together the dried spices and sprinkle over the top of the roast. I used a cup of broth to deglaze the skillet and pick up all the nice brown bits. Then pour the liquid into the crock pot on the sides – trying to avoid the spices on top.

Cover and cook on low heat for 7-9 hours. When done, remove roast and let rest. Skim fat off the top of the liquid in the crock pot. Then using an immersion blender, puree until the carrots, onions and liquid make a sauce.

I made smashed potatoes to go with the roast and the gravy was good over both.