António Garcia has been farming successfully for over seven decades. His guiding principle? Topsoil. Meet one of the local farmers whose produce supplies the Zapata Ranch kitchen.
Don’t start until you finish, don’t be afraid to ask, and other advice on starting a small-scale growing operation from consultant and educator Kirk Gadzia.
Meet Abby, a member of a seventh-generation Colorado agricultural family who has planted our first Zapata garden
This year holidays may be taking a different form than usual, so we asked some of our ranch staff how they would be spending Thanksgiving this year and have compiled a few of their responses here. Hope everyone stays safe and well-fed this holiday season!
For six years, Nick Chambers, aka Chef Funghi, has managed Valley Roots Food Hub, a distributor of locally grown produce located in Mosca, Colorado. Besides supplying truly local produce to consumers across Southern Colorado, Nick’s operation supplies the majority of produce featured on Chef Chase Kelly’s menu at Ranchlands’ Zapata Ranch.
The addition of rice flour to the dredge in this recipe creates a nice crisp double dredged breading.
From epic novels about the “old West” to meditations on the natural world and humanity’s place in it, from horsemanship instructionals to our favorite cookbooks, a (non-comprehensive) list of titles recommended by the Ranchlands team.
This onion tart is made up of two versatile parts, both of which can be adapted for many other uses.
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.
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