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.
After almost 15 years of raising my own meat, I’ve gotten pretty good at cooking nearly any cut. Until recently, however, I lacked confidence when it came to preparing a beef roast. Over Labour Day Weekend I decided to conquer my fear and cook roast beef for a crowd. I’m happy to say I’ve discovered the secrets to success, and I’m here to share them with you!
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!
Shank is my favourite beef cut for winter meals. Meat that’s absolutely bursting with flavour surrounding a gorgeous marrow bone – what could be better? But you can’t just toss a couple shanks on the bbq and expect excellent results – this cut requires slow cooking to break down those walking muscles and produce the perfect shredded-beef texture.
Take this weekend’s barbecue to the next level with this delicious marinade from Farmer Mo.
When is ground veal preferred over ground beef? In recipes like this! This stir fry is inspired by Thai flavours, which pair perfectly with the sweet, mild flavour of ground veal. Sometimes I find the strong, meaty flavour of our ground beef can over-power the delicate balance of the sweet, salty and sour flavours that make this style of cooking so special, but our veal is just perfect. So give our ground veal a try in this easy-peasy, perfect-for-springtime, veal of a meal!
From Farmer Mo: Now, I am not Italian, and I do not claim to be, but I definitely aspire to be able to cook like a Nonna. One of my best friends learned to cook Sunday Sauce from her Nonna and even though she can’t tell me the exact secrets, I have put enough research and love into this recipe that I can confidently say my sauce should make any Nonna proud.
Hailing from the Campania region of Italy, this onion based sauce is probably about as simple as it gets and will have a lasting effect on your taste buds and soul. Enjoy another fabulous recipe from Spray Creek’s own Farmer Mo.
Spray Creek Ranch 