Mother's Day Gift Guide


Mother's Day is right around the corner and finding the perfect gift for someone so important is no easy task! While we are all sold out for our Mother's Day Lunch, we still have plenty of wonderful options to treat Mom to the experience of Park Winters. Read below for some inspiration!



Mom should be celebrated every day of the year! Luckily, our Farm Dinners are scheduled several times a month, and rooms at the Inn are available for booking throughout the year! The Park Winters gift certificate can be used towards either experience (and more!), giving her the freedom to redeem when she's truly in need of a relaxing retreat.


Treat your Mom this Mother's Day to this very special workshop with succulent expert Noelle DeMartini of Succulents by Noelle DeMartini and Sweet Pea's Nursery! In this one hour workshop, you will create a one-of-a-kind succulent wreath, learn tips and enjoy the beauty of the land around us.

We only have a handful of tickets left... click the button below to purchase before they're all gone!


Fig Crostini.png

Mom has probably made you more than a few meals in your lifetime... give her a break and make something special for her this Mother's Day. This light recipe we shared last Fall is the perfect appetizer for brunch, although we suggest switching out the fresh fig (which is out of season) with a freshly hulled and halved strawberry. And, to make it extra special, gift her with her very own jar of our delectable fig jam!



Our online marketplace Simple Country Luxury carries a selection of wonderful, locally-made artisan goods... including luxurious soaps and body butters by Yolo Press! Find a unique vanity tray, add an embroidered hand towel, lavender-mint soap, body butter and lip balm, and finish off with a few sprigs of fresh lavender for an extra special presentation!

Recipe: PURE Honey Glazed Walnuts

We are so blessed to be surrounded by such bounty - from a honey apiary down the road, to acres upon acres of walnut groves. This incredibly simple recipe, provided to us by our neighbors, PURE Honey, embodies our region in one sweet bite. Candied walnuts add a finishing touch on salads, compliment cheeses, or make for a perfect topping on ice cream! You really can't go wrong!


1 ½ cup walnuts
5 tbsp PURE Wildflower Honey (purchase HERE)
1 tsp salt


Preheat oven to 350 degrees

In a medium sized bowl, mix together walnuts and honey. Spread walnuts evenly on parchment lined baking sheet, sprinkle with salt. 

Place in oven for 10-15 minutes (If you like crispy walnuts cook for 15 minutes). Let the walnuts cool before serving.

Recipe: Elderberry Balsamic Vinaigrette


As the days of Summer heat up, the elderberry tree at Park Winters becomes heavy with stunning deep blue clusters of fruit. The plump berries are harvested and pressed for their wonderfully sweet juice, which are then blended with high quality balsamic vinegar imported from Modena, Italy. This unique balsamic makes for a lovely vinaigrette, perfect for a salad featuring fresh fruit, cheese and nuts.


½ cup of local extra virgin olive oil
6 Tbsp Park Winters Elderberry Balsamic Vinegar (click here to purchase)
1 tsp Dijon mustard
1 tsp freshly ground pepper
1 tsp salt


Pour olive oil into a medium-sized, round bottom bowl. Whisk in the Dijon mustard.

Slowly whisk in the Elderberry Balsamic Vinegar, about ½ teaspoon at a time, until all the vinegar is fully incorporated and the mixture is fully emulsified. Add salt and pepper, adjust to taste.

Salad ideas:
- Mixed greens, green apple, gorgonzola, candied walnuts
- Spinach, strawberries, bleu cheese, red onion, toasted pecans
- Arugula, mandarins, fennel, goat cheese, sliced almonds

Recipe: Fig & Goat Cheese Crostinis

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We are in full fig mode these days, with the abundance of fruit peaking in Fig Forest, and the kitchen hard at work making batch upon batch of our amazing fig jam! We've whipped up this fun and easy recipe, perfect for a Fall cocktail party.

Total time: 30 minutes


1 small baguette, cut on the diagonal into 24 slices
3 tablespoons olive oil
5 ounces goat cheese
1/3 cup Park Winters fig jam
24 basil leaves (if leaves are large, tear in half)
6 fresh figs, quartered (we used Black Mission, but any varietal will do)
Olive oil for finish
Salt & pepper to taste


Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

Dividing evenly, spread each toast with goat cheese, and top with fig jam. Place one basil leaf, and one fig quarter on top.

Drizzle with olive oil, season with salt and pepper.