Tree in bloom
Terry Ingham, Editor                               Vol. 7, Number 9                       September 2010  
Current Events
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2010 Event Summary

What's Happening in Wine Country
  Balloon at bridge
September is an incredible month.  Almost every crop that we produce is available in the month of September.  A quick tour through our Saturday Farmers Market will land you fresh peaches, pears, apples, berries, corn and just about any other Northwest ag product.  Produce stands overflow with some of the best fruit and produce in the nation.  The weather is milder with cool evenings.  Grapes are approaching harvest and our vintners are preparing for crush to ferment some of the worlds finest wines.
If you are coming to see us for Balloon Rally, Friday night we will be having a Chicken and Ribs BBQ.  
Take a look at many of our local events
 click here for a video of Prosser's best.


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Deb & Rich's Corner

 Fall is in the air. Days are mild. The sun is shining, and grape crush throughout the valley is fast approaching. Need I say more!!! September is a beautiful time of year in Prosser Washington. Wine Country RV Park is busy for the Fall, but we still have some space available. Still time for that last quiet trip of the season. Grab some friends and come see us.

Later  Deb & Rich

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Recipe of the Month by Rich

Cider Brined Grilled Stuffed Pork Chopspork chop


       3 bone-in, or boneless pork chops, about 2 pounds total


       4 cups apple cider

       2 cups oatmeal stout or other dark beer

       1/2 cup kosher salt

       1/2 cup raw sugar

       1 tablespoon chipotle chili powder

Cider Reduction:

       2 cups apple cider

Apple Stuffing:

       1 1/2 apples (Pink Lady, Honey Crisps, or Cameo) cored and sliced 1/4-inch thick, grilled, about 1 minute each side, and diced

       1 tablespoon mesquite honey

       1 teaspoon chipotle chili powder

       1 teaspoon ground cinnamon




For the brine:

Combine all ingredients in a large container with a tight fitting lid.  Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.


For the reduction:

Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until it becomes syrupy and is reduced to about 1/4 cup.


For the stuffing:

Combine all the ingredients in a large bowl.  Preheat grill to high.  Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!


Red Chili Caramelized Pecans:

       1/2 pound white cane sugar

       1/4 cup water

       1 pound whole pecans

       1 tablespoon vanilla extract

       1 teaspoon red chili powder

In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.


A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Last month's riddle may have been a stretch.  The word "with" was misspelled using 2 "eye"s (wiith) and was "Buried" in the recipe above the riddle.

Here is this months riddle - What is wrong with this Promotions box??

The fastest guest to email to: 
 with RIDDLE in the subject line will recieve a free one night stay.


On The Wine Front

Another great wine comes out of our area.  Canyon's Edge Winery 2006 Sagebrush Red was named the wine of the week by Wine Press Northwest. 

Many of you have asked about wine education.  Prosser's Master Sommelier, Angelo Tavernaro, will be holding a Sommelier Certification class this fall.  Contact Angelo at (509) 786-3546. 
Coyote Canyon bottle
Coyote Canyon Winery highlighted. 

Every Friday evening from 5-7pm
    All Wineries at Exit 82

September 4th
    Tasawik Vineyards at The Winemakers Loft
        Lounging at the Loft-Summer Concert Series featuring The  Velvetones with food by Bon Vivos

September 5th
     Milbrandt Vineyards
        Patio Party featuring the Knutzen Brothers

September 7th
    Coyote Canyon Winery
        Coyote Ladies Nite

September 11th
    Chateau Champoux
        Grape Stomp at the Chateau

September 18th
    Coyote Canyon Winery
        Coyote Canyon goes to the Movies

September 24th
    Milbrandt Vineyards
       Patio Party featuring the Blue Mountain Spanish Sounds

September 25th

    Canyon's Edge Winery at The Winemakers Loft
        Lounging at the Loft-Summer Concert Series
    Alexandria Nicole Cellars
        Harvest Party in the Vineyard
    Columbia Crest
        Catch the Crush
    Desert Wind Winery
        Catch the Crush
    Desert Wind Winery
        Fall Wine Dinner
        Greener Living and Harvest Celebration

September 26th
    Desert Wind Winery
        Catch the Crush
Oct. 9th
    Airfield Estates
        Harvest Festivities
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

The Palate Bomb

Tourism Info                           Community of Prosser

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