Look what a CSA member made – yummy

I have been asking folks how make something yummy to send me a photo and/or a recipe to share.  Jeana came through with this tasty looking (and I assume tasty tasting) Moroccan dish made from our pasture raised chicken.

This what she had to say about the dish, “Enjoying the Barbarosa Ranchers “thighs” in a Moroccan dish that was recommended by one of our favorite wineries. Served with wild rice and a wonderful bottle of Zinfandel from Amador County. Buon Appetite!!!”

If we are nice, we might get Jeana to share the recipe for this.


Free-range pork carnitas with home-made frijoles, yummy

We always try to take one extra step when we entertain folks on the ranch. Usually, we end up making fabulous food (so it pays to visit). Last weekend was no exception. My cousin, his wife and my first cousin once removed came out to visit for an afternoon as part of his t-day trip to CA from TX. His mom, my aunt, also came. It is always fabulous to see them and this time was no exception. Not much happened beyond delightful family chatting, so I won’t bore you with those details. However, I will share what  you guys are interested in, which is the food.

The menu:

Carnitas, a lá a Raley’s recipe (Who would have guessed? However surprising the source, this is an awesome recipe)  made from a Barbarosa Rancher’s free-range pork leg roast

Frijoles – home made using beans from Margaret at the Redding FM (here is a recipe for them, we use a slightly different one, and we go the refrito route for sure.)

Tortillas – from the Davis FM

Beer – Sierra Nevada’s Anniversary Ale. It’s local and good.

Carnitas in the crockpot. So easy and so good.

Mmmm, bean-a-licious, but really it is all of the pork fat (which is also Barbarosa Rancher grown) that makes them what they are.

"Start here for yumminess."

Condiments and beer. And yes, Holly and I have a lifetme supply of napkins leftover from the wedding.

Family bellying up to feed trough. Good food isn't the same without good company.

Worth all the time and effort. Doesn't this make your mouth water? And we still have leftovers, oh yeah!

Ribs, mmmm

Who among us doesn’t like ribs, love ribs, or perhaps even have an unnatural connection to them? I must say that on the ranch we have someone who would fall into every one of those categories. Names shall be withheld to protect the innocent (in this case, me).  But what I won’t withhold is the recipe that I used or some of the photos of the process, so keep reading.

This post was inspired by people who have been doing their own posts about cooking with our meat. Leslie from Small Wooden Flute has a mouth watering post on roasting one of our pasture raised chickens.  Brett posted a luscious shot of his crossrib roast dinner from this weekend.  Thomas, one of our CSA members, made some “porkobucco” from his pork shanks. No pictures but here is the recipe. If anyone else has some good stories about cooking with our meat, I would love share them here.

Back to the baby backs. It was a Tuesday, so there was plenty of reason to celebrate. I decided to go with the Alton Brown recipe, “Who Loves Ya, Baby-Back?“. It is just so darn yummy, plus it doesn’t involved lots of bbq sauce, that really there is no need to do anything else.  We have been pan frying potatoes that our friend Margret from the Redding FM grows, and those potatoes are just so good that it is tough to conceive of a meal that wouldn’t be improved with them. I don’t have a recipe to share because I make it up every time. If I recall, I went with some garlic, cajun seasoning, and salt this time. Finally, as a nod to health, some fresh brocolli from the farmer’s market. We washed this all down with some leftover Cab from the wedding.

The rest as they say is history – enjoy.


Baby back ribs wrapped in foil, ready for the low slow oven bake.

Here you can see the pan fried potatoes that I made to go with the ribs.

Mmm, pretty much says it all, I think.

Ribs-the end

After the ravaging horde is done feasting, not much remains but lonely bones -a reminder of the feast just past