Fall is a very busy time for us here at the ranch. We are hard at work getting things done!
For starters, fall is when we bale hay and prepare for the winter by planting ryegrass and clover. These are the staple crops for our grassfed program from November through March. We normally graze down all forage pastures at this time of year to expose the ground. Next, we spread rye grass and clover seed over these pastures and wait until they get 3-4 inches tall before applying fertilizer. We use fertilizers to enhance the growth of the forage so we can start grazing. Our cattle graze on high quality hay until the rye grass is ready for grazing. We start to graze our cattle depending on when the rains allow us the right chance. Mother Nature controls all of this, of course.
We also wean our spring calves during the fall. When we gather the cattle to wean them, we also vaccinate, deworm and check for pregnancy. This allows us to work the herd more efficiently by getting everything done at once. Our herd health program has proven to be very effective. Our clinical incidence of sick animals is less than 1% on average.
They say if you do what you love you'll never work a day in your life. We couldn't agree more!
All the best,
Shannon Gonsoulin, DVM
Quantities are limited so don't wait!
September 29 - October 5
Ground Beef and Beef Blends $5.75/lb
October 6 - 12
Pork Ribs 15% off
October 13 - 19
Short Ribs $6/lb
October 20 - 26
Soup Rounds $6/lb
October 27 - November 2
Ground Beef and Beef Blends $5.75/lb
@davidvallot Did a little recipe development today. Brined pork chop, caramelized onions & apples, peach balsamic reduction, and sautéed arugula
Brined Pork Chop
1/2 cup kosher calt
1/2 cup sugar
1/2 teaspoon whole black peppercorns
1 head garlic, halved
1 2' thick bone-in pork chop
2 tablespoons oil
3 tablespoons unsalted butter
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.
Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)
Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.
Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.
Carmelized onions and apples
1 Tbsp unsalted butter
4 medium onions, peeled and sliced
1/2 tsp salt
1/2 tsp freshly cracked pepper
4 medium apples, sliced
In a large saucepan over medium heat, melt butter. Add onions, salt, and pepper, and stir to combine. Cook the onions until they are soft and translucent, approximately 5 minutes, stirring occasionally.
Stir in apple slices. Reduce heat to medium-low, and cook for 10 minutes while stirring occasionally.
Increase heat to medium-high, and cook for 10 more minutes while stirring occasionally, until the apples and onions are caramelized.
Serve on top of Brined Pork Chop
Peach Balsamic Reduction
3/4 cup Balsamic vinegar
3 tbsp butter
2 tbsp brandy
2 sprigs rosemary
Pour vinegar into sauce pan, add rosemary sprigs, and simmer to reduce by half.
Remove rosemary sprigs. Melt 2 tbsp butter in cast iron skillet over medium heat. Add peaches and cook until browned on both sides.
Add brandy and carefully ignite to flambé peaches. Mix until flame expires. Turn heat off.
Add remaining 1 tbsp butter and mix until incorporated. Move peaches and accompanying liquids to a mixing bowl. Pour in reduced balsamic.
Use immersion blender to combine to desired consistency.
3 tbsp extra virgin olive oil
2 garlic cloves, chopped
2 cups loosely packed arugula
salt and pepper to taste
Pour the oil in a sauce pan and cook over medium heat until it starts to sizzle.
Add the garlic and cook for one minute stirring well.
Add the arugula and continue to cook stirring well for two more minutes.
Add salt and pepper to taste.
Turn off heat, mix well and serve.
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