Brining and roasting tips to make you a hero at the holiday table.
Winter is here and the farmers are spending a bit more time inside, catching up on bookkeeping and volunteer commitments, but the cattle 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 cows are truly pasture-raised year-round.
Our amazing organic pastured veal is back! We’ll have delicious veal steaks, osso buco, roasts, and more available for individual sale (and a Veal Pasture Pack!) at upcoming markets and our Online Shop. You won’t find better-tasting, more ethical veal anywhere, period.
What goes on at the ranch between our bi-weekly market rounds? A lot! There are the regular chores that always keep us busy: moving the cows onto fresh pasture, feeding grain to the meat chickens and layers, delivering greens to the baby turkeys in the brooder, collecting and washing eggs, towing the egg mobile to new paddocks, and of course keeping you all updated with our newsletter, and packing the trailer with delicious meats for market! But we also make time for new projects, facility improvements, educational adventures, and sometimes even invite new animals onto the farm…
I’ve had a lot of customers ask me for ideas of how to use ground pork. Ground pork will take any burger, meatloaf or meatball to the next level, but here’s one of my favourite easy early summer meals.
You know that Spray Creek Ranch is doing all kinds of things: raising chickens, collecting eggs, teaching pig slaughter workshops, selling fencing equipment, reading through regulations, monitoring soil carbon sequestration, ropin’ miniature turkeys…
But historically, and at heart, we’re a cattle ranch.
Late last month we hosted an Organic Verification Officer for our annual audit. Each time we are inspected, we are reminded what Certified Organic means to us…
If you want the best possible bird, brine it! It enhances the flavour, distributes salt evenly and helps keep the chicken tender and moist.
If Aubyn could only cook pastured chicken one way, it would be this.