Newsletter header
Terry Ingham, Editor                               Vol. 7, Number 4                          April 2010  
Current Events
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2009 Event Summary

Easter Brunch at
many of our restaurants
April 4th
Annual Kite Festival
at Columbia Crest
April 10th

June 12th
June 13th-14th
 June 19th

Prosser Fly In
July 17th-18th

Princess Theatre Schedule

Tickets to many of these great events are available at the
Prosser Chamber of Commerce
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Join Our Mailing List
What's Happening in Wine Country
    Tree in bloom
    April brings good news and bad news.  Easter is here and you have to file and pay your taxes but our season is off to a great start.  With more wineries comes more great events.  Keep an eye out on the current event list to the left and in the "On the Wine Front" section below for the latest in upcoming events.  I have to apologize for not keeping our website at up to date but I will be getting to that next week. 
    Check out our new Facebook page at Wine Country RV Park Facebook.  Become a fan and get updates on the latest posting and give us your feedback on the good, the bad and the delicious.
    If you enjoy the blossoms in spring in the Yakima Valley, plan to come a little early this year.  The warm weather in late winter and early spring brought the buds and blossoms on two to three weeks earlier than usual.  Asparagus in the next couple of weeks will be in full production and available at the local produce markets.  Nothing is better than deep fried fresh asparagus in tempura batter. 

Take a look at many of our local events, click here for a video of Prosser's best.


Deb & Rich's Corner

 Airfield signThe spa is hot, and the pool is open!!! Spring has sprung early at Wine Country RV Park, and the wineries are busy with early bird travelers. April is spring barrel tasting month with two weekends, Pre Spring barrel tasting 16th-18th and   Spring barrel 24th-26th, to chose from. We are filling up for what looks to be two very beautiful and exciting weekends. Make your reservations now.
Later  Deb & Rich

See our latest events at Twitter and Facebook
Put excitement back in the Web

Is the world wide web or internet getting a bit boring and only occasionally of interest?  Take a look at this little application.   All sorts of interesting items come up when you hit the "STUMBLE!"UPON IT button
Job Offer

"Wanted. Young, skinny, wiry fellows. Not over 18. Must be expert riders. Willing to risk death daily. Orphans preferred."  And you thought the job market is tough now.  This was the ad for Pony Express riders 150 years ago today.

Recipe of the Month by Rich
Braised Short Ribs Ribs
   Prep Time:  15 min
   Cook Time:
  3 hr 30 min
  6 servings


  • 1 bottle Cabernet Sauvignon
  • 2 tablespoons vegetable oil
  • 6 short ribs, trimmed
  • Salt
  • 1 teaspoon black peppercorns, crushed
  • Matzoh meal, for dredging
  • 10 cloves garlic, peeled
  • 8 large shallots, peeled, trimmed, rinsed, split, and dried
  • 2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
  • 2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
  • 1 medium leek, white and light green parts only, coarsely chopped
  • 6 sprigs Italian parsley
  • 2 sprigs thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 quarts unsalted beef stock or chicken stock
  • Freshly ground white pepper


Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.

Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

Printed from on Tue Mar 30 2010 

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In todays economy we have decided that the best promotion we could give to you this year was to freeze our pricing for camping.  Thanks for your support.

Well, the early bird indeed gets the worm.  There were 8 correct answers for  last months' riddle in the first two hours!!!  Scott Occhiuto received his coupon for a nights stay at Wine Country RV Park.  The predominate variety in this delightful Cowan Tartan Red is 46% Cabernet Sauvignon.  The remainer is 12% Cabernet Franc  and 42% Merlot.

Here is this months riddle -   If you were being bothered by a Fairy, where would you go to get some help? 

The fastest guest to email to: 
with RIDDLE in the subject line will recieve a free one night stay.
Check our calendar at:
and find out when we have Toofur Tuesday and get a second night free when
you check in on these Tuesdays.

On The Wine Front

Pruning grapes

The wineries in Prosser are  going all out to provide a great  experience when you visit their tasting rooms.  Here is a list of  things to do for the next few  months.  

Pruning for quality     
If you missed this notice last month, take notice!! 

    CAMPER ALERT!!  Last month I alerted you to the  fact that  we were almost full for Spring Barrel Tasting, April 23rd to 25th.  WELL--- we are full.  You can put your name in for last minute cancellations  and possibly find a spot but...  we still have room for  pre-Spring Barrel Tasting weekend.  Many of the same wineries that are participating in Spring Barrel Tasting will also do barrel tasting the week before.  Give this one a try. 
April 4th
    Kestrel Vintners
        Easter Brunch
    Desert Wind
        Easter Brunch
    Columbia Crest
        Vineyard Tour
April 8th
    Milbrandt Vineyards
        Wine 201: Australia and New Zealand
April 10th
    Desert Wind
        Drink Pink! Rose' Pre-Release Party
April 16th-18th
    Many Wineries
        Pre-Barrel Tasting
    Kestrel Vintners
        Simple Supper-Soul Food
 April 24th
    Desert Wind
        Spring Wine Dinner with Guest Chef Bill Wavrin
        Guest Chef Cooking Class with Chef Bill Wavrin
    Steppe Cellars
        Barrel Tasting Dinner
April 25th
    McKinley Springs
        BBQ Judging class
April 23rd-25th
    Many Wineries
        Spring Barrel Tasting 
May 2nd
    Columbia Crest Winery
        Vineyard Tour
May 9th
    Desert Wind
        Mother's Day Brunch
May 13th
    Milbrandt Vineyards
        Wine 201: Loire, France
May 21st
    Kestrel Vintners
       Simple Supper-Barbecued Ribs
May 28th
    Desert Wind
        Friday Night Supper Club
June 5th
    Milbrandt Vineyards
        2nd Anniversary Celebration
June 10th
    Milbrandt Vineyards
        Wine 201:  South American
June 12th
    McKinley Springs
        Barbecue Showdown and Benefit
June 20th
    Desert Wind
        Third Annual Red Wine and Ribs Celebration

For more events check out this blog. 
Fun Links

The City of Prosser                      Wine Press Northwest                          Prosser Record-Bulletin                 Yakima Valley Wineries                         RV Park Reviews                          Prosser Chamber ofCommerce

Prosser by Wikipedia                    The Juice
Tourism Info
                               Community of Prosser
The Human World
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