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
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" ...Continued
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
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 the orange and lemon slices Continue to cook for 5 minutes. Remove the clove, cinnamon stick, bay leaf and orange and lemon slices from the soup. Puree the soup in small batches in a blender. Strain. Chill in refrigerator. Add cream and lemon juice before serving.
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 to layout the logistics for the development of Clyde’s farm. Under Adele’s leadership and green thumb, the ranch has added our new greenhouse, expanded the kitchen garden, and helped develop the Ranch’s 5-year plan for the farm which envisions an entire 2.5 acres growing either flowers or vegetables. When I [...]
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 seconds 8 stalks Asparagus, trimmed, angle cut, blanched 30 seconds ½ head Broccoli florets, blanched 30 seconds ¼ lb. Shiitake Mushroom, roasted in sesame & peanut oil till crispy ½ Red Bell Pepper ¼ Green Bell Pepper 1 stalk Celery ¼ - ½ cup Bean Sprouts ¼ lb. Cashews, roasted [...]
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 Mountain Cattle Company). We lay out the ingredients in the traditional manner in rows on a bed of our own garden arugula or young lettuces. You could also just toss everything together and no brother with the special presentation. Vinaigrette 1 shallot, minced 1.3 cup freshly squeezed lemon juice 2 [...]
I first met Sarah Parry after her continuous liking of Instagram and Facebook posts of the Ranch and her horse Cowboy. I was finally able to meet Sarah face-to-face and enjoy a week with her at the Ranch earlier this summer. Sarah grew up coming to the Ranch as her grandparents are Ann & Steve Stranahan. During the years she has not only been a guest but a staff member for three summers. This past month she came back to the Ranch for a stay and wrote a blog piece for us about her "last" Saturday here. ~Andrea The sun filters through the aspen trees as I sit on the lodge’s back porch. Rising in the east, coming up and over Home Mountain, it blankets the property with new light, a new day. Through the open kitchen windows I hear the busy merriment of JD and the staff bustling along to [...]