Aubyn’s Simple Pâté

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!

Stockpile Grazing and other Winter Wonders at Spray Creek Ranch

Winter is here and the farmers are spending a bit more time inside, catching up on bookkeeping and volunteer commitments, but the animals 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 animals are truly pasture-raised year-round.