The Mud Daubers

We first started farming over a decade ago in Washington state.  At the time we were also running a property caretaking business, volunteering as EMTs with the local fire department, and managing our own off-grid homestead as well as raising meat and vegetables for our community.  After we left, our friends and neighbours Joe and Kate told us they had a nickname for us: ‘the daubers’.  Apparently our constant frenzied busyness reminded them of never-resting mud dauber wasps constantly working to build their nests.

One Roast Chicken at a Time

We consider chicken our specialty. As you know, our chickens are Certified Organic by NOOA, Animal Welfare Approved by A Greener World, and raised outdoors on beautiful pasture. But that’s not all… We also raise a slower-growing breed called Freedom Rangers; these lead a more healthy and active life than typical excessively-fast-growing industrial chickens and are therefore much more flavourful and healthy on the plate. And this year, for the first time, our chicks come from non-GMO parent flocks!

Farmers’ Market Assistant – Help us get the products to the people

Want to join in the joy of regenerative ranching without the dirty, mucky, yucky parts?  We’re looking for assistance at our farmers’ markets for the coming season.  Join us in providing local markets with diverse meats of unparalleled quality so that we can continue to regenerate our farm and environment.

Staff Appreciation Week 2019

Aubyn and Tristan may be the friendly ranchers you visit at your local farmers’ market, but we’ve got a mighty team standing behind us that makes everything go.  There’s no way we could leave the farm for days at a time if we didn’t have reliable, responsible folks looking after the livestock and systems.  This year’s staff has some returning superstars and some brand-new ringers, and they helped move the ranch forward more than ever before.  We worked long days (and nights) together, through all kinds of conditions, and we did it with a smile on our faces.  In the spirit of this season of gratitude, we’d like to introduce you to our awesome staff, to whom we are exceedingly grateful.

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!