Happy New Year All! 
 
We hope you are all staying warm, it's been very icy and cold here at the ranch. Even though the cold bites, the chills are worth the icy beauty of morning frost and can't compare to the misty majesty of valley fog.
THE COHO ARE BACK!
Coho Salmon, also known as the "silver salmon", are a threatened species in Northern California and Oregon and are endangered along the Central California coast.  During their ocean phase, Coho salmon have silver sides and dark-blue backs, while during their spawning phase, their jaws and teeth become hooked and they develop a reddish color.

There has been a relatively heavy stream of Coho for this 2013-14 season, despite it being a critically dry year. Over the course of the last three years, records show a steady increase in Coho Salmon in our Scott River waters.

If you ever have a chance to view these fish up close they are vessels of true primal power. Even though their bodies are about two feet long and thick as a person's hand, they push through rocky beds with flicks of their tails and shoot across water and rock as if they were nonexistent.
Our fish ladder is especially helpful at this time of year, by consolidating water to accommodate salmon runs upstream. 
MEAT OF THE MONTH:
OSSO BUCCO
for $4.50 per lb
Osso Bucco is a cross-cut of a beef shank, (a leg bone) which is filled with delicious marrow that is extremely nutritious.  Traditionally an Italian cut, it is usually served with risotto, but also pairs well with rice, pasta or polenta.
Make Your Purchase
        OSSO BUCCO RECIPE
  • osso bucco (about 1 1/2 pounds and 3 1/2 inches thick)
  • 1/4 cup unbleached flour
  • salt and freshly ground pepper
  • 3 tbls extra-virgin olive oil
  • 2 large yellow onions, finely chopped
  • 2 cloves garlic finely chopped
  • 2 fresh large ripe tomatoes, or 2-3 drained canned tomatoes
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 cup dry white wine
  • 1 cup chicken stock, preferably homemade... or water
  • freshly grated zest of one lemon
  • 1/2 cup chopped fresh flat-leaf parsley
Recipe from "Good Meat" by Deborah Krasner
 
Bring the Osso Bucco to room temperature and blot it to dry. Dredge it through the flour, coating it on all sides. Salt and pepper it thoroughly.

Heat  an enameled cast-iron Dutch oven over medium-low heat and add 2 tbls of the olive oil. When the oil has thinned and become fragrant, brown the meat on all sides (about 10 minutes), taking care not to burn it and lowering  the heat if necessary. Transfer the meat to a plate, pour off the oil and wipe out the pot

Return the pot to the stove over medium-low heat and add the last tbls of olive oil. When it is hot, add the onions and garlic and cook gently until wilted but not browned.

Add only the pulp of the tomatoes (not the skin, if you are using fresh ones), or squeeze them by hand over the pot to break up the pulp while dropping it into the pot. Add the bay leaves and thyme sprigs, along with the meat. Pour the wine and stock over all. Bring the contents of the pot to a slow simmer, cover and cook for 1 hour over the lowest possible heat that maintains the slow simmer.

After 1 hour, add the lemon zest and cook for another 30 minutes or so, until the meat is falling off the bone. Remove the lid and reduce the liquid by about half, sauce should become visbibly thicker and silky, studded with shreds of beef.
These elk are true behemoths the in mist, looming out of the fog. We have a large bull and about 20 females that like to traverse through our fields so we must be careful to keep our distance since dense fog can lead to unexpected encounters.
 
Copyright © 2014 Scott River Ranch, LLC :: Organic Grass-Fed Beef, All rights reserved.


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