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.
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.
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.
Take this weekend’s barbecue to the next level with this delicious marinade from Farmer Mo.
The bees are buzzing and spring is almost here,
Longer days have arrived and more eggs are near!
When is ground veal preferred over ground beef? In recipes like this! This stir fry is inspired by Thai flavours, which pair perfectly with the sweet, mild flavour of ground veal. Sometimes I find the strong, meaty flavour of our ground beef can over-power the delicate balance of the sweet, salty and sour flavours that make this style of cooking so special, but our veal is just perfect. So give our ground veal a try in this easy-peasy, perfect-for-springtime, veal of a meal!
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.
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.
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.
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.
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!