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.
We do our best to align product availability with holidays and the traditional dishes that accompany them, but it doesn’t always work out that way! My inbox and voicemail are full of requests for Easter hams or turkey, and over and over I must disappoint. But wait! What about trying something else? Something new! Something different! Something…. easy!
Lard… a favourite here on the ranch for everything from frying to baking. What is lard and why do we love it so? Read on!
What happens when you stick several Spray Creek pork hocks in the instant pot or slow-cooker with a few litres of water? Magic! Well, really what happens is you get two things: 1. The perfectly-cooked pulled pork of your dreams, and 2. Delicious, smokey pork broth for your next batch of soup. Please try this – you’ll feel like an absolute master chef with zero effort. All you need is some smoked hocks, water, and a pot!
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.
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.
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!
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.
Read More “Stockpile Grazing and other Winter Wonders at Spray Creek Ranch”
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.
If you want the best possible bird, brine it! It enhances the flavour, distributes salt evenly and helps keep the chicken tender and moist.
Spray Creek Ranch 