Thanks to the Colorado State University Extension office of Routt Country, we had Master Food Safety Advisors that came to show guests and staff how to can peach jam…Continued
One of our families came up with this song based off “Call Me Maybe” and performed it for the staff and guests during our all Ranch campfire. Thank you- Thomas family we love it!
“Hey, this is Home Ranch; And this is crazy; We live like cowboys; With gastronomy”
Tiffany Lappinga is a Home Ranch triple-threat employee: Horticulturalist, Arborist, and Master Trail Maker, and we feel very fortunate to have her on our team.
Originally from southern California (she graduated from Cal Poly San Luis Obispo with a B.S. in Forestry and Natural Resources), she also spent a year in the Washington Conservation Corps in Seattle doing environmental work…Continued
This week’s profile in “Why We Work at The Home Ranch” is our master gardener Adele Carson. A cattle rancher and pillar of the local Clark community for over 30 years, Adele has lived, worked, and raised her family in the Elk River Valley. She and her husband Doug also operate one of the cornerstones of the Home Ranch farm to table operation: our sister company, the Sand Mountain Cattle Company. Although Adele has been associated with the Stranahan family and the Home Ranch for many years, she was hired in 2011 as our Master Gardener. Right away, she started … Continued
Peach Pie Pie Crust 13 oz unsalted butter soften 1/3 cup milk & 1 tbsp. whole milk room temp 1 large egg yolk, room temp & beaten 1 tsp. sugar 1 tsp. salt 3.5 cup all-purpose flour Cream butter on low Add next 4 ingredients (Will look curdled, but that’s okay) Gradually add flour- DON’T over mix Put in fridge for at least 4 hours Before rolling out let sit at room temp for at least 30 minutes Ingredients 10 ripe peaches 1 Lemon, juiced 1 tbsp. almond extract ½ tsp. vanilla extract ½ tsp. cinnamon ½ … Continued
This week’s “Why We Work at The Home Ranch,” is more of “Why did you come back to The Home Ranch?” Douglas Short is our Pastry Chef. Douglas worked for The Home Ranch back in 2006 and decided he was ready for a change and wanted to come back to the Ranch. Douglas called Chef Clyde at just the right time – our then current pastry chef was taking on a new adventure and the search was on for someone to fill her shoes. Douglas was born in Wisconsin, but moved to Oxford, England at the age of 3. He went … Continued
A few of our Colorado Dude Ranch Staff and I went Rock Climbing with Rocky Mountain Ventures (our Rock Climbing outfitter). Each Wednesday morning in the summer, we offer a shorter climb and then if there’s enough interest guests will have the opportunity to climb again on Friday. The climb on Friday has a higher face and is longer hike in. We were able to test out the Friday climb. Like before make sure to ask if you have any questions, because now I can answer them! After a short but beautiful drive along the Elk River we arrived … Continued
The Home Ranch Seviche The Home Ranch version of a Peruvian favorite. We use marinated dry pack Georges Bank sea scallops or when in season perfect Nantucket Bay scallops, both sourced from our friends at Foley Fish Company in New Bedford, MA. 2 pounds bay scallops 1 chili Serrano, cut into julienne 1 small red ball pepper, cut into julienne 12 small red onion, cut into julienne 2 ripe tomatoes, seed, cut into 1/4 ‘ dice 1 garlic clove mimed 2 teaspoons brown sugar 2 tables chopped cilantro 2 tablespoons chopped parsley sea salt and freshly ground pepper … Continued
Mattie Bork is this week’s Why You Work at The Home Ranch post. Mattie came this summer to be our hiking guide. Mattie grew up in Sioux Fall and earned a degree in Business Administration from University Wyoming. When Mattie is not working she is spending time with her new nephew and family. You might also notice her outside the ranch with her dog Berkley who loves to go hiking with her. She also enjoys anything outdoors (especially involving water), reading, crafts, scuba diving, and traveling. Before coming to the ranch, Mattie was teaching English to 8-11th graders in … Continued
The Home Ranch Quinoa & Butternut Squash Salad 2 Cups quinoa 2 Tablespoons walnut oil 1 Teaspoon achiote (optional) 1Quart approximately of chicken stock or vegetable stock 2 Butternut squash, ¼” cubed 2 Tablespoons walnut oil 2 Shallots, minced 2 Garlic cloves, minced 2 Tablespoons real maple syrup ¼ Cup apple honey vinegar 2 Tablespoons currants 2 Tablespoons dried cranberries 2 Tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds 2 Tablespoons toasted pine nuts or pistachios 2 Scallions, very thinly sliced 1 Tablespoon chives, very thinly sliced 2 Tablespoons chopped mint Salt and Pepper Walnut or corn oil (if needed) … Continued