Grass-Grazing Geeks
Recipe Recommendations

Nerdin' Out On Pasture, Podcast Style
Tristan has found a new way to share his passion for regenerative agriculture, this time in audio form.  He's become an occasional co-host on The Ruminant, a podcast for farmers and gardeners created and hosted by our friend and fellow farmer Jordan Marr.  So far Tristan has stepped in for two interviews, one about rotational grazing, and the other about silvopasture, the integration of trees, forage and livestock.  Click the links below to listen, and tell us what you think!  Depending on your level of interest in the intricacies of regeneratively managing livestock, these podcasts will serve either as an interesting diversion during a long drive, or a highly effective naptime companion.  Either way, enjoy!
e.104: Silvopasture with Steve Gabriel
e. 111: Rotational Grazing Tips with Sarah Flack
The other night I cooked up a bone-in sirloin veal steak and it was so heavenly and easy to cook I had to share the recommendation.  I prepared it using the 'reverse sear' technique.

First generously salt the steak and allow it to sit on the counter until it comes to room temperature, then gently bake in a very low oven, 170°- 200°F, until the steak reaches 115°F internal temp.  Allow steak to rest for a few minutes, then briefly sear on high heat in a BBQ or in a greased frying pan until the internal temp is 130°F for medium rare.  Rest for 10 minutes before serving

The reverse sear makes for a very tender, juicy, and evenly cooked steak. One bone-in sirloin steak fed three of us a delicious light summer meal.
What's the Deal with Pastured Veal?
While we're on the subject of delicious ways to cook veal, I think the sweet, mild flavour of ground veal features particularly well in this Asian-inspired meatball recipe.  These super-simple meatballs are a perfect appetizer or potluck contribution, and can also be served as a main dish alongside rice or noodles and a fresh salad or sauteed bok choi.

To make the meatballs, combine ground veal with a little soy sauce, seasoned rice vinegar, sesame oil and white pepper, and a lot of finely chopped fresh ginger and green onion.  To test your seasoning, make a tiny patty and quickly fry in a pan.  Adjust seasoning if needed.  Next, thoroughly knead this perfected combination together in a large bowl with your hands until it feels cohesive.  Shape into walnut-sized balls and place on a greased baking pan.

Bake in a pre-heated oven at 375°F for 20 min or until the internal temperature of the balls is 155°.  When finished, your meatballs will have lost a fair amount of delicious juice into the pan - drizzle this sauce back over the balls when serving and sprinkle some sesame seeds for presentation points.
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Have you been enjoying our salty, smokey turkey wings and drums?  Once you've finished nibbling the last of the meat off the bone, please don't forget to keep those bones for stock.  They make the most delicious, smokey turkey stock of your dreams.
Are you a big fan of our plain ground turkey?  Stock up now!  While we still have plenty of turkey brats and patties, we are down to our last 25 lbs. of plain ground until October.
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 5, 8:30 - 1:00 pm
Lillooet Farmers' Market
Pemberton - Friday, July 5, 3:00 - 6:30 pm
Pemberton Farmers' Market
Squamish - Saturday, July 6, 10:00 am - 3:00 pm
Squamish Farmers' Market
Whistler - Sunday, July 7, 11:00 - 4:00 pm
Whistler Farmers' Market
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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.
Copyright © 2019 Spray Creek Ranch, All rights reserved.

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