Home Ranch Blog

Our Mission:  To pursue sustainability and expand the Farm-to-Table movement in Northwest Colorado

Spring has sprung here in Routt County, and up has grown a greenhouse in our backyard. The winter meltdown and mud season is now upon us – but inside our spacious 32’ x 70’ hoop house, our gardening crews have been busy. A key component in our Farm-to Table Master Plan is now a beautiful reality.

Master gardener Adele Carlson designed the layout for the vegetable, herb and flower beds, and seeds were sown in early February. They sprouted and flourished in Executive Chef Clyde Nelson’s home kitchen windows during the winter and next week the transplanting will begin. We will be harvesting greens, herbs and vegetables by late May for our first guests’ arrival.

The greenhouse and its surrounding raised vegetable beds is Phase II of the Master Plan for Clyde’s Farm. Phase I was the Potager (Kitchen Garden), pig pasture-where we annually raise 6 pigs, and incorporate Sand Mtn. Cattle beef into our food program. Phase III will include a four-season greenhouse, extensive edible landscaping and attractive spaces for our guests, and increased livestock production.

The land on which the Home Ranch is situated was once a viable potato farm. The county in which we inhabit was once one of the most productive livestock and vegetable producers in the country. The mission of Clyde’s Farm is to continue this tradition with a sun-based circular food system and become a blueprint for small-scale producers to add to our local economic vitality and nourishment.

Home Ranch guests will always be welcome to visit and stroll through Clyde’s Farm. We hope it becomes an ideal classroom to demonstrate the Farm-to-Table movement. We look forward to your help in harvesting our bounty and then savoring its fresh flavors at your next meal perfectly prepared by our skilled team of chefs.

Homemade hot chocolate topped with homemade whipped cream – yum.

A sweet treat from our pastry chef, Shannon!

Our staff has started returning this week after enjoying the off season with their families. We are also welcoming a few new faces to the family this season. The ranch is beginning to feel like home again.  With the snow falling, staff returning and arriving, and our Christmas lights up we’re ready to kick off our 2012-2013 winter season.  Get those skis on and then warm up with a little HR Love!

Pinot Noir, Porcini & Brookies

August brings all the great activities of The Home Ranch back country.  The Zirkels are filling with mushrooms, the streams are filled with hungry Brookies, and I have a bottle of Marsannay Burgundy Pinot Noir.  They make for a fabulous meal!  The Porcinis harvested from the forest are cleaned, and then the Brookies are cleaned.  I sauté the mushrooms with grape seed oil and finish them with parsley, shallots, garlic and butter.  The Brookies are then drenched in flour and pan seared with grape seed oil, placed on a platter, and topped with a masterpiece of mushrooms.  Serve with a chilled Pinot Noir.

Voila, a treat from the forest.

Philippe Shapiro

A Trio of Pancakes-March 2011

(Our most popular request)

Buttermilk

3          Cups All-Purpose Flour

4          teaspoons Baking Soda

½         teaspoon Salt

1          Tablespoon Sugar

4          Eggs

4          Cups Buttermilk

½         Cup Melted Butter

Sift dry ingredients in a mixing bowl.  Beat together eggs, buttermilk, and butter.  Add dry ingredients to wet ingredients.  Stir together, don’t over mix.  (more…)

FEBRUARY 2011

Salsa Verde Cruda (Roasted Tomatillo- Serrano Salsa)

Yields:  2 ½ cups

1 pound (10-12) medium tomatillos, husked and rinsed

2-3 fresh Serranos

2 large garlic cloves, unpeeled

1 small white onion, minced

¼ cup loosely packed, roughly chopped cilantro

Salt, about 1 generous teaspoon

Sugar, about 1 teaspoon (more…)

FEBRUARY 2011

Huevos Rancheros (HR “Ranch Eggs”)

Serves 4-8

8 eggs

2 tablespoons butter

4 corn tortillas

4 flour tortillas, warm (recipe follows)

1 cup Red Chile Sauce (Ranchero Salsa, recipe follows)

½ cup Green Tomatillo Sauce (Salsa Verde, recipe follows)

1 cup grated Monterey Jack and Cheddar cheese

4 tablespoons sour cream

4 sprigs of Cilantro

2 cups of Black Beans (recipe follows) (more…)

January, 2011

2 Cups quinoa

2 Tablespoons walnut oil

1 Teaspoon achiote (optional)

1 Quart approximately of chicken stock or vegetable stock

2 Butternut squash, ¼” cubed

2 Tablespoons walnut oil

2 Shallots, minced                                                                                                                                  -Click Image to Enlarge

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

1 Tablespoon chopped mint

Salt and Pepper

Walnut or corn oil (if needed)

Pour walnut oil into 12” skillet, heat and add quinoa slowly.  Shake and stir until all kernels are toasted, add optional achiote and stock.  Simmer 20-30 minutes until quinoa is tender.  Try to dry out quinoa on stove without over-cooking.  Otherwise drain well.  Meanwhile, place walnut oil in another 12” skillet-add diced squash.  Cook slowly, tossing and turning often until almost tender.  Add shallots and garlic.  Toss. Add vinegar and maple syrup.  Toss.  Remove from heat.  Cool.

Place quinoa and squash in mixing bowl.  Add remaining ingredients.  Adjust taste with more oil or vinegar.

Yield: 4 servings
Preparation time: 30 minutes, plus seasoning time of 1 to 3 days
Cooking time: 2 to 21/2 hours
Kitchen Tip: Seasoning ribs for at least two days will make them more succulent. Chef Nelson also braises them in a heavy-duty pot with a tight-fitting lid so that they cook evenly.

4 beef or buffalo short ribs (about 3/4 lb each)
Salt
Freshly ground black pepper
1/4 cup all purpose flour
3 tablespoons canola or vegetable oil
1/2 pound carrots (about 4), chopped in 1/2-inch pieces
2 medium onions, quartered
4 cloves garlic, peeled
1 cup chopped fresh tomatoes (about 1 medium tomato)
2-3 cups beef or chicken stock or water (more…)

When we proposed a square Dance on 5th Avenue in New York City, the idea seemed, shall we say “risky.”  But the truth of the matter is that the New York State of Mind absolutely eats it up!  

The Culinary team from the Home Ranch joined up with General Manager Johnny Fisher and owners Steve and Ann Stranahan to bring a unique experience to downtown New York City. As Johnny called the square dance, press writers and former Home Ranch guests spanning the country joined in to accompany those that braved the dance floor with rhythmic clapping and foot stomping, all the while enjoying the tastes of our local valley. Chefs Clyde Nelson, Philippe Shapiro and Craig Singer satisfied palettes with Yampa Valley Lamb Burger Sliders, Home Ranch Mini Pork Bratwursts, Roast  Bison & Roast Beef Tenderloin fajita style, with Wild Striped Bass fish tacos, Home Ranch purple potatoes with crème freche & caviar, all with a nightcap of Palisade Peach Cobblers and homemade chocolate chip cookies. 

Relais & Chateau Director Brenda Homick said it was definitely a first in her hosting of events at the Maison.  “I can’t say we’ve ever danced in here, let alone have our hosts put it on. But this has to be one of the most memorable events we’ve had here in my experience.”