Providing the Sea-to-Sky area with organic, pasture-raised, and delicious meat and eggs.
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.
Take this weekend’s barbecue to the next level with this delicious marinade from Farmer Mo.
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!
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!
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…
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.
If you’ve had a chance to try one of our chickens, you already know one of the reasons we’re farming this way. It’s delicious! The flavour and texture of the meat is so much better than anything you’ve tried before. But what else sets our chickens apart from anything else on the market (or even at the Farmers’ Market)?
Spray Creek Ranch 