As we approach the end of the 2021 growing season we are filled with gratitude for the crew that made it all happen. From late nights catching chickens to early mornings irrigating the fields, our staff works around the clock to keep the animals happy, the forage green, the soil healthy, and our customers well-fed. We’d like to take a moment this Thanksgiving week to introduce you to the folks who put the turkey on your holiday table, and how do you really get to know someone? Ask them what they like to put on their burger!
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.
…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).
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.
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.
Ready to work hard with a great crew on an innovative regenerative agriculture project? Join us in improving the land while providing local markets with diverse meats of unparalleled quality.
*UPDATE* – We have hired our staff for 2019. Thanks for your interest!
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.