Aubyn’s Simple Pâté

Lately, I’ve had so many customers ask for tips on cooking liver after their doctor has recommended that they start eating more organ meats. For those who aren’t used to the flavour of liver or even think they don’t like it, I always recommend trying a pâté. However, if you search your recipe book collection or the internet for liver pâté recipes you’ll find yourself overwhelmed with all sorts of ideas ranging from boring and bland to unrealistically complex. My go-to pâté recipe is simple, totally delicious, flexible depending on what you’ve got in the garden or the fridge, and appetizing even to offal-skeptics. My 1.5 year old son eats it by the spoonful!

Meat From Here (and why we volunteer)

If you know Tristan, you know that when he’s not farming, he’s thinking about farming, and that extends to his favourite hobby – volunteering.  Recently, he was overheard in town describing himself as a ‘professional volunteer’.  He spends a lot of his time working to create opportunities in regenerative agriculture across BC through his work with agricultural non-profits, especially in the winter months.  Why, you might ask?

Ranch Hand – Rewarding work and diverse experiences in a rugged and beautiful setting

Ready to work hard with a great crew on an innovative regenerative agriculture project? Join us in improving the land while providing local markets with diverse meats of unparalleled quality.

*UPDATE* – We have hired our staff for 2019.  Thanks for your interest!

Stockpile Grazing and other Winter Wonders at Spray Creek Ranch

Winter is here and the farmers are spending a bit more time inside, catching up on bookkeeping and volunteer commitments, but the animals remain out on pasture all year (barn? what’s a barn?).  All summer we plan our grazing carefully to allow for the most ‘stockpile’ come winter, so that our animals are truly pasture-raised year-round.

Staff Appreciation Week

You check in with Tristan and Aubyn at the markets every other week, and you see and hear lots about all our animals and how we raise them.  But have we told you about our amazing employees? We doubled the amount of food we produced this year, and we couldn’t have done it without a little help from our friends.  In the spirit of this season of gratitude, we’d like to introduce you to our awesome staff, to whom we are exceedingly grateful.