Tried to make an organ pun, 
but I'm offal at it.
I just can't de-liver.

Aubyn's Simple Pâté
Lately, I've had so many customers ask for tips on cooking liver after their doctor has recommended that they start eating more organ meats. For those who aren't used to the flavour of liver or even think they don't like it, I always recommend trying a pâté.  However, if you search your recipe book collection or the internet for liver pâté recipes you'll find yourself overwhelmed with all sorts of ideas ranging from boring and bland to unrealistically complex. My go-to pâté recipe is simple, totally delicious, flexible depending on what you've got in the garden or the fridge, and appetizing even to offal-skeptics. My 1.5 year old son eats it by the spoonful!
Click here for the recipe!
Cut of the Week: Veal Chuck Steak
Last week I advertised the Veal Sirloin Steak and it sold out before we even got to markets! This week I'm here to tell you that the chuck steaks are just as delicious.  Chuck steaks, which come from the front shoulder, have a reputation for being tough, as this is a muscle that the animal uses more rigorously than the more desired (and expensive) cuts that come from the loin, or middle section of the animal.  However, if cooked properly, the chuck can be completely tender and so flavourful.  This is why some chefs call it "the poor man's ribeye" -- in fact, the Fairmont Chateau Whistler just bought a whole bag of our veal chuck steaks for a big event coming up.

So what I'm telling you is this: buy a veal chuck steak this weekend, prepare it using the 'reverse sear' technique detailed below, and then count all the high-fives your guests give you. 
The Reverse Sear
Generously salt the steak and allow it to sit on the counter until it comes to room temperature.  Gently bake in a very low oven, 170°- 200°F, until the meat reaches 115°F internal temperature.  Rest the steak for a few minutes, then briefly sear on high heat in a BBQ or a greased frying pan until the temperature is 130°F for medium rare.  Rest for 10 minutes before serving.  Prepare for incoming high-fives.
What's the Deal with Pastured Veal?
Farmers' Market Schedule
Make an order on our online shop by Thursday morning for delivery this weekend, at the times and locations below.
Lillooet - Friday, July 19, 8:30 - 1:00 pm
Lillooet Farmers' Market
Pemberton - Friday, July 19, 3:00 - 6:30 pm
Pemberton Farmers' Market
Squamish - Saturday, July 20, 10:00 am - 3:00 pm
Squamish Farmers' Market
Whistler - Sunday, July 21, 11:00 - 4:00 pm
Whistler Farmers' Market
Click Here to Order
Did you know that in addition to being BC Certified Organic by NOOA we are also Animal Welfare Approved and Certified Grassfed by AGW?  Click the logos below to find out more about these highly meaningful certifications.
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