If you ask me, the reverse sear is the way to cook any steak or chops. Using this method will make a good steak even better, and can turn a ‘tougher’ steak into a gourmet experience. Best of all, it is about as easy as it could possibly be.
Spray Creek Sunday Sauce
From Farmer Mo: Now, I am not Italian, and I do not claim to be, but I definitely aspire to be able to cook like a Nonna. One of my best friends learned to cook Sunday Sauce from her Nonna and even though she can’t tell me the exact secrets, I have put enough research and love into this recipe that I can confidently say my sauce should make any Nonna proud.
Pasta alla Genovese
Hailing from the Campania region of Italy, this onion based sauce is probably about as simple as it gets and will have a lasting effect on your taste buds and soul. Enjoy another fabulous recipe from Spray Creek’s own Farmer Mo.
Ramen Romance
There are many wonderful things about life and one of those wonderful things is a bowl of ramen. It might seem an intimidating task to make a broth from scratch, but rest assured this is a simple recipe that will bring a glorious bowl of noodles and delectable broth one step closer to your table and tummy.
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!
Even out on the ranch…
…we’re feeling the impacts of the COVID-19 pandemic.
I have to admit, when we first started hearing news about the emerging virus, we thought we would be relatively isolated from the effects out here in the boonies. In case you’re dreaming of a simpler life in the country right about now, I’m here to report that we’re not immune to the effects (forgive the pun).
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.
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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.
Beef is back — but why in July?
It’s late July, and we’re back into our BC Certified Organic and AWA Certified Grassfed beef! Like everything we produce at Spray Creek Ranch, beef is a seasonal product. Luckily, we have vac-packing and freezers to extend the enjoyment. But why don’t we have steaks available until July? Read on, dear eater, and then heat up that grill.
