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Category Archives: Zapata Ranch

Rhubarb Compote Ice Cream

We have a wild rhubarb plant growing behind an old building at Zapata, so last week I harvested some of the rhubarb and made a simple compote that goes great on toast or mixed into some yogurt and granola.

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Classic Cornbread

Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a fair compromise for everyone. You can taste the corn more than the flour, it has a very subtle sweetness, a slight tang, is moist in the center, and when made properly has an outer crust that is slightly caramelized and crisp.

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A Charred Salsa Recipe

This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more minutes

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Here Comes Branding Season

As the days lengthen, drawing winter closer to spring, we begin readying ourselves for calving season, which officially starts for us April 1st and goes into June. In a normal year, eighty percent of the calves come in the first fifty days.

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Elk Encounters

Wildlife biologist Wes Larson, also known as Griz Kid for his frequent work with bears, spent some time at the Zapata tracking down and photographing a few of the ranch’s most iconic wildlife species.

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