Providing the Sea-to-Sky area with organic, pasture-raised, and delicious meat and eggs.
This year, along with three other outstanding farmers – Jeff and Carrie Hooge of Lepp Farm Market and Fraser Valley Hazelnuts in Greendale, and Kerry McCann who many of you may know from Laughing Crow Organics in Pemberton – we were nominated to represent BC and Yukon in the Outstanding Young Farmer Program.
Although the weather has barely dropped below freezing, and we haven’t seen a flake of snow since last winter, I’d say it’s still solidly soup season – the best season for lazy chefs like me! This time of year, when that ‘what’s for dinner?’ panic sets in, I just boil water for some noodles, melt some broth in a pot, throw some veg into the broth to cook, pull out some leftover meat from the fridge, and voila, dinner is ready!
As some of you may already know, we have a small side business called Grounded Grazing. We help our peers implement rotational grazing practices, and we sell electric fencing and grazing supplies. We are excited to announce that we are now also a dealer for UBCO 2×2 electric bikes!
This winter I’ve been making broth almost every week. I’ve found that always having a fresh pot of stock in the fridge means that putting together a decent meal for the family is never too daunting a task. We’ve been having variations on ramen or pho several times a week in this house, and no one has complained yet. Here’s what I do.
After almost 15 years of raising my own meat, I’ve gotten pretty good at cooking nearly any cut. Until recently, however, I lacked confidence when it came to preparing a beef roast. Over Labour Day Weekend I decided to conquer my fear and cook roast beef for a crowd. I’m happy to say I’ve discovered the secrets to success, and I’m here to share them with you!
We do our best to align product availability with holidays and the traditional dishes that accompany them, but it doesn’t always work out that way! My inbox and voicemail are full of requests for Easter hams or turkey, and over and over I must disappoint. But wait! What about trying something else? Something new! Something different! Something…. easy!
Lard… a favourite here on the ranch for everything from frying to baking. What is lard and why do we love it so? Read on!
What happens when you stick several Spray Creek pork hocks in the instant pot or slow-cooker with a few litres of water? Magic! Well, really what happens is you get two things: 1. The perfectly-cooked pulled pork of your dreams, and 2. Delicious, smokey pork broth for your next batch of soup. Please try this – you’ll feel like an absolute master chef with zero effort. All you need is some smoked hocks, water, and a pot!
Shank is my favourite beef cut for winter meals. Meat that’s absolutely bursting with flavour surrounding a gorgeous marrow bone – what could be better? But you can’t just toss a couple shanks on the bbq and expect excellent results – this cut requires slow cooking to break down those walking muscles and produce the perfect shredded-beef texture.
Whew, this heatwave is hitting us hard here in Lillooet! Our neighbouring town, Lytton, hit the highest temperature ever recorded in Canada yesterday — 46.1°C. We weren’t too far behind here at the ranch.
Spray Creek Ranch 