We hope to see you all there!
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| Pumpkins hiding in the vines |
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| A GIANT pumpkin! |
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| A large sized pumpkin |
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| Itsy Bitsy pumpkins! |
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| Ellie LOVES her pumpkin patch! |
Wednesday, September 28, 2011
Harvest Festival 2011
Spur Valley Ranch is announcing our 2nd Annual Harvest Festival and Ellie's Pumpkin Patch! We welcome our friends and family to join us in learning more about our family farm and how we raise your food!
We hope to see you all there!
We hope to see you all there!
Monday, September 26, 2011
Grilled Greek-like Chicken Pita with Yogurt Sauce
I love the flavor of the chicken cooked with Old Bay, one of my favorite spices!
Chicken Rub:
4 pound Spur Valley Ranch Pasture Raised Chicken
Old Bay seasoning (or make up your own cajun style)
Olive Oil
Black Pepper
Lemon
(you can marinate the chicken too if you like)
Cut Chicken in half lengthwise (for faster cooking time). Sprinkle with Old bay, drizzle on some Olive Oil, grind up some fresh pepper and squeeze juice from one lemon onto the chicken and give it a good rub. Notice that our fresh chicken isn't greasy or smelly, or fatty...just an observation.
Edith Says: "When we opened the wrapping there was no weird smell. The chicken looked clean and no bruising. And best of all, I would have touched the chicken without donning gloves first if my husband hadn't been in charge of preparing it."
Grill Chicken on the BBQ or Gas Grill for about forty five minutes - be sure to check the temp before you remove it. All chicken should be cooked to an internal temp of 185*F.
Meanwhile, prepare the Yogurt sauce. This is my favorite recipe, but you can add and mix and match ingredients depending on what you have available.
Yogurt Sauce
1/2 cup plain greek style yogurt
handful of chopped cilantro
2 green onions chopped
1 tsp of minced garlic
1 tbs lemon juice
Season with any combo of the following: salt, pepper, old bay, cayenne, chili powder, cumin, dill, oregano, taco seasoning, onion, parsley, rosemary etc.
Mix and let it set in the fridge until it's serving time.
Chicken Rub:
4 pound Spur Valley Ranch Pasture Raised Chicken
Old Bay seasoning (or make up your own cajun style)
Olive Oil
Black Pepper
Lemon
(you can marinate the chicken too if you like)
Cut Chicken in half lengthwise (for faster cooking time). Sprinkle with Old bay, drizzle on some Olive Oil, grind up some fresh pepper and squeeze juice from one lemon onto the chicken and give it a good rub. Notice that our fresh chicken isn't greasy or smelly, or fatty...just an observation.
Edith Says: "When we opened the wrapping there was no weird smell. The chicken looked clean and no bruising. And best of all, I would have touched the chicken without donning gloves first if my husband hadn't been in charge of preparing it."
Grill Chicken on the BBQ or Gas Grill for about forty five minutes - be sure to check the temp before you remove it. All chicken should be cooked to an internal temp of 185*F.
Meanwhile, prepare the Yogurt sauce. This is my favorite recipe, but you can add and mix and match ingredients depending on what you have available.
Yogurt Sauce
1/2 cup plain greek style yogurt
handful of chopped cilantro
2 green onions chopped
1 tsp of minced garlic
1 tbs lemon juice
Season with any combo of the following: salt, pepper, old bay, cayenne, chili powder, cumin, dill, oregano, taco seasoning, onion, parsley, rosemary etc.
Mix and let it set in the fridge until it's serving time.
Don't forget to warm up some Pita bread, or naan, or french bread!
You can serve it up with some fresh veggies, like tomatoes, broccoli and avocado!
ENJOY!!!
Beer Can Chicken Recipe
FATHERS DAY BEER CAN CHICKEN RECIPEThis is Alex's favorite way to cook a chicken at our house. Sure to be a hit at your Father's Day gathering on Sunday! Happy Father's Day to all the Dad's out there even the ones that call themselves dad to fur, feather, and Scale kids.
One Spur Valley Ranch Pasture Raised Chicken (4-5 pounds)
Olive Oil
Dry Spice Rub (your favorite one, or see below for suggestions)
Salt
Pepper
one beer (you only need half of it, so go ahead take a few sips :) )
shallow pan for roasting (disposable works best)
Rub outside of chicken with olive oil to moisten skin. Rub your favorite spice mixture on the outside and add garlic, salt and pepper if needed.
Open one can of beer and drink it until it's half full...
Place the beer can in the middle of a small shallow baking sheet and place the chicken (legs down) ontop of the beer can, fold back wings and adjust legs so that it creates a tripod, and balances evently. It should remain standing on the BBQ or in the oven. Use medium/high heat (do not use direct flame or heat. Grill or bake for 1-1/2 hours or until a thermometer inserted in the chicken breast area reads at least 165º.
Let the chicken rest for at least 10 minutes before carving.
Serve with pasta salad, potato salad, baked potatoes, steamed veggies, corn on the cob, baked beans etc.
**Alex's Favorite Chicken Rub idea***: mix together in any combination, or all of them if you've got them, either way it will be delicious!
1 tsp:Sage,
Rosemarythyme,
oreganofennel,
red pepper flakes or cayenne (for spicy)
2 tsp:
Cumin,
dried Garlic,
dried Onion
coriander
red chile powder or paprika,
mesquite flavor (or jerk flavor)
3 tsp:
ginger
pepper,
Kosher salt.
One Spur Valley Ranch Pasture Raised Chicken (4-5 pounds)
Olive Oil
Dry Spice Rub (your favorite one, or see below for suggestions)
Salt
Pepper
one beer (you only need half of it, so go ahead take a few sips :) )
shallow pan for roasting (disposable works best)
Rub outside of chicken with olive oil to moisten skin. Rub your favorite spice mixture on the outside and add garlic, salt and pepper if needed.
Open one can of beer and drink it until it's half full...
Place the beer can in the middle of a small shallow baking sheet and place the chicken (legs down) ontop of the beer can, fold back wings and adjust legs so that it creates a tripod, and balances evently. It should remain standing on the BBQ or in the oven. Use medium/high heat (do not use direct flame or heat. Grill or bake for 1-1/2 hours or until a thermometer inserted in the chicken breast area reads at least 165º.
Let the chicken rest for at least 10 minutes before carving.
Serve with pasta salad, potato salad, baked potatoes, steamed veggies, corn on the cob, baked beans etc.
**Alex's Favorite Chicken Rub idea***: mix together in any combination, or all of them if you've got them, either way it will be delicious!
1 tsp:Sage,
Rosemarythyme,
oreganofennel,
red pepper flakes or cayenne (for spicy)
2 tsp:
Cumin,
dried Garlic,
dried Onion
coriander
red chile powder or paprika,
mesquite flavor (or jerk flavor)
3 tsp:
ginger
pepper,
Kosher salt.
Sauteed Rabbit with Mustard and Rosemary Sauce
A Tested recipe from one of our customers!
Michael Whitfield from the UTC Market - Thank you!!
Michael Whitfield from the UTC Market - Thank you!!
Sautéed Rabbit with Mustard and Rosemary Sauce
This recipe is for a serving of 6. I only used one rabbit but it was more than adequate for 2 people. If you use one rabbit, you can half the recipe.
3 tablespoons vegetable oil
2 rabbits (2 ½ pounds each), cut into serving pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
3 shallots, finely chopped
1/4 cup plus 1 teaspoon cognac
1 cup dry white wine
1 cup chicken stock
3 teaspoons rosemary, fresh if available
1 tablespoon Dijon mustard
1 teaspoon Glace de Viande (reduced chicken or meat stock)
1 cup heavy cream
6 sprigs parsley, chopped
- In a large skillet, heat the oil over high heat. Add the rabbit pieces and brown lightly, 3 to 4 minutes on each side. Season with the salt and pepper.
- Pour off the excess oil and add the onion, garlic, and shallots to the pan. Reduce the heat to medium and cook for 2 minutes without browning.
- Remove the pan from the heat, add the ¼ cup Cognac, and flame. When the flames die, add the wine, stock, and 2 teaspoons of the rosemary. Cover and simmer until the rabbit is tender, 30 to 40 minutes, turning the pieces halfway through the cooking.
- Remove the rabbit pieces to a serving platter and keep warm. Reduce the liquid in the skillet over high heat to about ¾ cup, about 10 minutes.
- Whisk in the mustard and the glace de viande. Add the cream and the remaining 1 teaspoon rosemary, and boil the sauce until it thickens enough to lightly coat a spoon.
- To serve: Stir the 1 teaspoon Cognac and three-fourths of the chopped parsley into the sauce and pour it over the rabbit. Sprinkle with the remaining parsley.
From Richard Grausman’s, “At Home with the French Classics”.
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Visit our website at: http://www.spurvalleyranch.com/
and join us on facebook: http://www.facebook.com/pages/Spur-Valley-Ranch/200929219926446
Join us on Twitter: www.twitter.com/spurvalleyranch
We all thank you for your support.
Spur Valley Ranch has been our home since 2003. It was our goal to use this land not only for the benefit of our family, but also our neighbors. It has produced abundant vegetable and fruit crops and has been home to many farm animals and pets.
In 2010 we shared our organically grown produce with friends, neighbors and local roadside stands. In October, we opened a roadside Pumpkin Patch right at the front of our property. Our friends and family gathered on the first weekend of October to celebrate our Grand Opening and pick up their jack-o-lantern pumpkins just in time for the fall season. The feedback from our produce and our pumpkin patch was incredible and our experiences and interaction with the community was very gratifying.
Looking towards the future we hope to expand and develop our family owned farm into a community co-op where we can provide fresh organic produce to local families to enjoy at a reasonable price they can afford. Please visit our page often for updates on our growing farm!
In 2010 we shared our organically grown produce with friends, neighbors and local roadside stands. In October, we opened a roadside Pumpkin Patch right at the front of our property. Our friends and family gathered on the first weekend of October to celebrate our Grand Opening and pick up their jack-o-lantern pumpkins just in time for the fall season. The feedback from our produce and our pumpkin patch was incredible and our experiences and interaction with the community was very gratifying.
Looking towards the future we hope to expand and develop our family owned farm into a community co-op where we can provide fresh organic produce to local families to enjoy at a reasonable price they can afford. Please visit our page often for updates on our growing farm!
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