As the days lengthen, hens start laying more eggs. This classic french clafoutis recipe is one of my favorite ways to use them. Utilizing frozen gorge-grown cherries from last summer and in-season California citrus, it's a great way to get a taste of that bright fruity goodness we all crave when spring begins (even though… Continue reading Cherry-Orange Clafoutis
Italian is one of my favorite cuisines. The simplicity of the recipes really let inherent flavor of high-quality ingredients shine through. Pasture-raised meats, fresh local vegetables, and a smattering of unique herbs and spices are the real stars of an Italian recipe. Rabbit Cacciatore is a time-tested way of preparing rabbit. The familiar flavors in… Continue reading Rabbit Cacciatore
This is one of my favorite recipes for curing the winter blues. Creamy, tangy, and rich with flavors, this is a go-to for those times when I'm hankering for a local-food lunch in late february and I'm tired of endless root vegetables and roasts... Duck eggs are my preferred choice for egg salad, since they… Continue reading Duck Egg Salad
Where our farm sits, in the Columbia Gorge just a couple of miles east of the Cascades, is considered part of the arid West. This term "arid West" is widely used to refer to a climate in which there is a distinct rainy season, and a distinct dry season during which there is little to… Continue reading Dry Farming
Everyone who knows me knows that I am crazy for duck eggs. I just love their luxurious, creamy texture and big yolks. What a better way to put them to use than in a home-made pudding? This special treat is perfect for impressing guests during the holidays; or even better, just treating yourself with a… Continue reading Duck Egg Pudding
Many of my customers tell me that they have cooked chicken parts before (breasts, thighs, wings), but have never cooked a whole bird. This post is for you -- fear not! While it takes a little bit longer to cook a bird whole, the rewards are worth it: Whole birds give you the most flavorful… Continue reading Cooking with Whole Chicken
We've all been there: tired, hungry, and in the grocery store (or the rummaging in the cupboard) for something to eat. But we're surrounded by things we want to make sure we avoid! Chemicals. Corporations. GMOs. Animal cruelty. It's scary out there. Sure, there's some labels to help us decide what to avoid, but who… Continue reading How we define our food and the power of Positivity
As one might expect, different types of birds have different needs when it comes to cooking! This post is all about how to make the most of the bird you have. Please cross-reference Cooking with Whole Chicken for general information on cooking whole birds. Here at Horseradish Ranch, we raise five different types of poultry: 1.… Continue reading Cooking with Different Breeds of Poultry
I am four years old. I have a small, yellow director's chair dubbed "the scrunchy chair". Every time I sit in it, I wrinkle my top lip into a scrunched-up grin, teeth bared. The chair makes me happy, the laughter of my family who watches me makes me happy, reveling in my own absurdity. I… Continue reading wild thoughts — a young farmer’s becoming
Factory farming made veganism seem like the obvious choice: but pasture-raised livestock and rotational grazing showed me how meat can heal. I have always been an animal lover. As my parents will testify, at the age of eight I was torn between my love of outer space and love of animals -- the natural solution was,… Continue reading My Journey Back to Meat
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