For lunch today we had Lamb Kefta Kabobs, which made me want to share them with the world. If you have stayed with us at least a couple time, I’m sure you would agree with me, that they are tasty! . …Continued
This past week we not only had our first ever beer pairing event but also our first 5-course dinner down at our new farm kitchen. We normally have a wine pairing dinner each week, in honor of our Harvest Weeks, with Bikes and Brews we switched it up, to match our beer from Odell’s Brewery…Continued
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
The Farm Kitchen is “Cooking with Fire”
The Farm Kitchen is all fired up. Our inaugural event was a luncheon featuring legs of lamb and shoulder of ranch-raised pork. Our guests loved the setting, which is outdoors in the midst of our new raised vegetable beds at the farm…Continued
When Colorado mountain peaches are abundant, this is a wonderfully refreshing, hot-weather soup. Garnish with toasted almonds or blackberry puree for an added touch. 2 Bottles Riesling, Californian or Alsatian 8 whole cloves 1 cinnamon stick 2 bay leaves ¼ cup firmly packed brown sugar 12 peaches 1 orange sliced 1 lemon sliced 1-1 ½ cups heavy cream Splash of lemon juice In a 6-quart heavy bottomed sauce pan combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar. Bring to a rapid boil. Add the Peaches, reduce the heat, and let simmer for 20-25 minutes. Add … 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
We will be kicking off our inaugural Harvest Weeks August 24! We are excited to have guests work side by side with the chefs and gardeners as we begin our fall harvest. This is recipe showcases our farm to table philosophy. We harvest carrots, asparagus, broccoli, peppers, and snow peas from our gardens. Come join one of our harvest events, enjoy delicious lunch salads, and also meet local vintners, brewers, distillers and food artisans. Asian Noodle Salad with Pan-Roasted Scallops or Shrimp ½ lb. Soba Noodles (buckwheat vermicelli) 1 each carrot, julienne cut or Asian cut, blanched 30 … Continued
Guests always have a hard time even picking a favorite meal let alone entree, but I’ve heard many times- Lunch. Why? Chef Clyde’s homemade soups and salads. This week’s Inside The Home Ranch Kitchen is a new salad favorite that is perfect for a hot summer day. When you come for your dude ranch vacation you get to not only enjoy our local Elk River Valley beef but even more local greens right out of our greenhouse & gardens. Traditionally a Cobb Salad is made with chicken, but we use our own grass fed beef tenderloin raised on our sister ranch (Sand … Continued