I’m on an airplane flying west for a surprise 60th Birthday Party for my step-dad, Craig. This is the third flight I’ve been on since I left North Carolina and the morning light is showing mountains North of Albuquerque. I haven’t seen anything resembling a mountain in six months and it feels good to be back in the West. At Portland my vegetarian girlfriend, Danielle, is waiting at baggage claim when I walk up. Six months since I’ve seen her.

Six hours later I park in front of the crooked juniper archway in front of the upper ranch house. My mom’s puppy has turned into a dog, there are ducks in a wading pool quacking and splashing, and everything else seems the same as it has always been. I love my family and the ranch. Being away from them is never easy. Coming home like this, knowing that in just four days I’ll be leaving again, is also hard but there is no place I’d rather be.

Mom is excited to see me, Adele pretends like she isn’t, and the dogs remember me and I’m flattered. The sky is clear and bright with stars and the starlit mountains lay crouched to the south, waiting. A coyote is yipping in the timbered north and Mom’s ducks are still quacking. Between standing duty, regular work and travel I’ve been up for a couple days so after a beer and some small talk I’m done for the night.

Mom is frying bacon and ducks eggs while Danielle is cooking hash browns and threatening to never cook them again if I make any more comments. Big sister Laurie, niece Lily, Niece Ally, and her father Josh are here this morning, also in town for the party. From her peripherals Mom spots a coyote 1,000 yards to the east near the rim that breaks into the river. The coyotes have been in close lately, one even shocked itself on the unreliable electric fence surrounding Mom’s ducks last night.

I go into my old bedroom and find the only gun available is my mom’s .243 that I killed my first deer with. Moving between the round corral, chicken coup and loading chutes I am able to close the distance to around 600 yards. I notice that there are two coyotes; a male has another pinned to the ground. They weren’t fighting, just proving who was boss. I spend a minute considering the similarities between coyotes and Marines as I settle into the rifle and wait for the cows to get out of the way. What would have been the best shot I ever made turns into a solid miss with both coyotes leaving the pasture in opposite directions at the speed of sound. Mom pretends to glare disapprovingly and is a little bit surprised at me for missing, but I say at least I broke up a domestic dispute.

I have been merciless about getting Danielle to eat meat for almost a year and she has said that this is the weekend. Last night she turned down some lamb that Adele had roasted and this morning bacon is another no go, but for me it goes great with the duck eggs. She says she’ll eat 6 Ranch Corriente. So for tonight, burgers it is.
She is worried that it will make her sick or that she won’t like it. Mom cooks a little slider paddy for her which I adamantly protest against. She grabs the biggest burger on the plate, (I hope this isn’t a habit because the biggest burger is my favorite burger…) and everyone else in the room is pretending like it isn’t a big deal that after four years of eating what food eats she is about to re-experience the glory of beef, but for me it is like watching someone unwrap a gift I know they are going to love. She eats the entire burger, and does it faster than anyone else. The next night she eats Corriente steak. The night after that another burger. I’m not sure which one of us was happier.

In the morning I drive to Wallowa Lake at first light. People are pulled over on the side of the road, just talking. A herd of children walk to the fish hatchery on a field trip. There is a light frost on the cut hay fields. Dark trails show where deer have moved through on their way into the timber and brush for the day. At the lake the water is clear enough to see the bottom, 50 feet deep, and if it weren’t for the reflection of the mountains you might think you were looking at shiny air. In the reflection the mountain appears to move even though the water is smooth as glass. The color of the early snow on the peaks fades into the thin fall light without distinction between mountain and sky. I work with Danielle, who is learning how to cast a fly rod, then head to the indoor arena to set up for the party.

Craig shows up earlier than planned, as ranchers tend to do. He is surprised, just not on our terms. We had butchered a steer that Rod Mcguire cooked over mesquite charcoal and served alongside his other chuck wagon banquet. The barn fills with kids constantly running, music from Bitterroot, a bluegrass band, friends a long time apart and family back together as if no time had ever passed. Whiskey is drunk and stories are told.

The next morning I’m not up quite so early as I wander into Liza Jane’s Farm Stand for the first time. If I had produce like this all the time I’d be a healthier person. A vine ripened tomato, (in Northeast Oregon, in October!) lies in a basket in total defiance of the season. I drop a quarter in the money box and eat the best tomato I’ve ever had. In just a few days of eating wholesome foods and breathing clean air I feel stronger than at any time since I left for the Marines two years ago.

I said goodbye and left home again to go back to North Carolina where I am now and will be for another two years, besides time spent deployed oversees. I feel a deep connection with the core of what the 6 Ranch is and what it represents. We are taking care of the land and the land is taking care of us. The river grass is still eight feet tall, the cattle are healthy, and the greenhouse fills the farm stand. Our dairy, eggs, meat and produce are the best I’ve ever had. The pure nature of family and place and the relationships that are developed from that connection becomes a part of you. Remove any element and you are bound to feel incomplete. I am reassured by the steadiness of the place and look forward to coming home, whenever I can.

If you have heard the gossip mill in Wallowa County saying, "I heard she was back in town." It is true. As I last wrote in February, I moved away to the other side of the state just before the arrival of Spring. My experience in Portland was a positive one and I was able to get a job in one of the top ten restaurants in Portland, Pok Pok. I went to a lot of great music venues, ate some outstanding food and was learning a lot, however, I decided to come back to the ranch for the summer. I am fortunate to be in the love it or leave it stage of my life and I was not loving the scene in Portland, especially compared to the summer I knew I could have here in Wallowa County. Those of you who come to our ranch tours or visit us at other times, know just what I mean. I will be going on a new adventure come October and will be sure to let you know.

I quickly shed my city skin with a lot of outdoor hard work. My mirror now reflex a familiar image of the suntanned, messy blond, dirty faced girl I have seen for so many summers that I have worked at home. Surrounding myself with horses, barbed wire, ropes and farming tools leaves me with a few scratches, bumps and bruises. Nothing too serious and most of them without a known origin.

As it was most everywhere else this year, the lingering of spring weather has put us a little behind on our summer projects, but we are quickly recovering. There are two kinds of project lists for the summer. One, is new projects. Liza Jane bought, put up and planted a green house. To keep the deer out Craig built a new fence around the greenhouse and now is working on a new fence to go around the outside of the century farmhouse. All of these new projects tie into "Liza Jane's Farmstand" that will be opening next week with a grand opening on Labor Day Weekend. There are plans for new corrals and harvesting pens as well.

The other list is of ongoing projects; fixing fences and gates, irrigating, training young horses and chopping weeds. I would like to talk about chopping weeds. It is one of the most disliked and equally necessary jobs on the ranch. Because we do not allow any harmful chemicals onto our ranch we much remove noxious and invasive weeds manually. Scotch thistle is among the favorites, it grows up along the steep side hills between rocks. Clever as it is, growing between rocks and covering itself in both small and large points makes it difficult to remove. We use shovels and work to remove the whole root or as much as possible of the plant, in hopes of preventing the seeds from spreading. To me, it is a true testament of how much we care for the land and its health.

As I am working in front of the computer today(regretfully) the latest addition to the 6 Ranch is climbing the side hills, no doubt exhausting herself in the heat as her shovel bounces off the rocky soil time and time again. Nora Frei is from Switzerland and since I picked her up from the airport this last Sunday has been a great asset to the ranch. She has just finished with her studies in law and wanted a chance to experience a different kind of work and clear her head. We are grateful for her company and her help.

Craig is guiding a river trip for five days down the Salmon River this week, leaving us the chance for a girls night. Last night we cleaned up a bit after the chores were all done, opened a bottle of lovely red wine and sat down to a dinner provided by me. Inspired by Nora's willingness to try new things, I prepared a cut of meat that I had neither tasted nor cooked before, beef cheeks.
Although I would have trimmed the silver skin and fat more carefully next time, I would definitely use the cut again. They were melt in your mouth tender!

I was using about 2.5 pounds of meat for this recipe, the other measurements may not be exact as I adjusted a bit as I went... (And yes of course it was 6 Ranch grassfed Corriente beef!)

Marinade the trimmed meat for at least an hour. I used lime juice (about 2 limes), 1/4 strong coffee, 1tbl peanut butter, 2tsp honey, 1tbl chili powder, and enough olive oil and salt. Cover and refrigerate.

Slowly heat a medium cast iron pot, add a small amount of oil, turn up the heat to medium high and when the oil appears to be dancing across the pan add the meat and sear all sides.

Meanwhile preheat your oven to 275.

When meat is seared add the extra marinade and 2cups of beef stock, cover and place in the oven.

Cook 3-1/2 - 4 hours. Turning the cheeks at least twice. Add more liquid if necessary.

When they are fork tender, plate and enjoy!

I served one portion of cheek atop of unseasoned wilted chard and spinach from our garden as well as a pickled onion and beet salad made with walla walla sweet onions and beets from our garden.

If you would like to try some cheeks, ask us for a special order or check in a Mexican supermarket.

See you all in a few weeks for the ranch tour!

Cheers!

Its funny how time can move so quickly when winter seems to be dragging on slowly. Last night the temperature dropped to 18 below 0 and there is still around 6 inches of snow on the ground in some places. It seems like it was only a couple weeks ago that Liza Jane and I were sipping wine outside a Cafe in Florence, Italy.

After we returned home from our trip, we were shoved right back into the swing of things, you could say. However, the small town of Enterprise had spread the news about our trip and if you've heard that everyone is famous is a small town, this proved it. We were interviewed by the newspapers and got to give a great presentation of a slide show and talk about slow food and the Terra Madre trip. We, of course reeled people in by providing appetizers and wine. The Slow Movement is alive and well here in Wallowa County as it should be with all of the great food this area produces. I will be sitting on a panel next week to discuss the challenges of using local and organic products for restaurant use. Liza is making some chili with our beef for everyone who is coming to the discussion. I am excited for that part of the day as well!

As I like to say, meanwhile back at the ranch...

Keeping animals alive and healthy in winter can be tough. Our corrientes are in fact a very hearty breed of cattle but they still count on us to help break ice in the water holes and feed extra hay to keep them warm. The horses came into the corral this morning with frost clinging to every strand of hair, looking like some sprayed them with that fake snow decor.

Having the morning off, I clutched my hot coffee and stood next to the fire as I watched my parents bundle up in their many layers to face the morning chill. Craig was taking off to his new job, elk hazing. He has really been enjoying working with the elk on some of the most beautiful land in this county and getting great pictures. The job suits him, since it is still outside and is about putting the animals welfare ahead of his own.

Liza Jane was gearing up for morning chores. I have often been asked and recall asking when I was younger, why in the world does the day have to start at daylight or earlier on a ranch? I enjoy a nice breakfast around 8:00am. I do not see why the cattle and other animals would feel so differently. Here is the answer; the animals have been using all of their energy to stay warm all night long and haven't had water to drink since the time it froze over early in the night. It sure makes sense why they are all waiting at the gate to greet us with noise over the feed we're bringing. So, with a few extra layers and a strong bit of coffee, days on the ranch start with the first light.

Liza Jane has resigned from her job at the Nature Conservancy and will be celebrating her time there on Saturday evening at my place of employment, Terminal Gravity Pub. She is planning on dedicating all of her time to the 6 Ranch business. The 6 Ranch is so lucky for that and I cannot wait to see what she will do. She has already purchased a greenhouse!

I will be watching her success from a bit a of a distance as today marks my two week notice as well. I am making another move out of town, this time to Portland, OR. I am hoping to become famous and return with all of my knowledge about food to begin a restaurant on the 6 Ranch. Never hurts to dream, right. Being in Portland, I also hope to make closer connections with our customers there and maybe get our beef cooking at some local restaurants.

Big things ahead and happening at the 6 Ranch. It will be spring soon and if you were thinking of a visit, there is no greater time.

As for the chili I mentioned... look for Liza Jane's post. This recipes, which is the perfect escape from the cold, is all hers and it is worth knowing!

Cheers! Stay warm..

Terra Madre is an international network of food producers, cooks, educators and students from 150 countries who are united by a common goal of global sustainability in food. The "food communities" of Terra Madre come together biennially to share innovative solutions and time-honored traditions for keeping small-scale agriculture and sustainable food production alive and well.

Several months ago Liza Jane and I submitted an application to be chosen as delegates from the United States. We were chosen based upon the traditions we uphold in ranching and the values we maintain in raising food. I also submitted based on my aspirations to become a restaurant owner and chef.

We will be getting on a plane next this Wednesday from Portland to Torino, Italy and could not be more thrilled. The event is held to honor small producers and help them succeed. I cannot wait to fill all of you in when we get home.

I am not a planner and therefore have no expectations for the trip other than I fully expect to come home with enough networks and inspiration to change the world.

Talk to you soon!

Ciao!

The Fall season is a time for transistions, not just of the weather and the tammaracks but for the ranches and livestock as well. Most of our cattle and horses are turned out on good pasture so that they may put on a thick coat of hair and fat, which will help them to winter well. Our family prepares for the long winter ahead as well, firewood is cut and split then stacked in sheds to stay dry until use in the wood stoves. Stew and soup recipes are dug out of the shelves and holiday plans begin to form. For many us living in the beauty of Wallowa County it is our favorite time of year, bittersweet as it is.
The beef deliveries are all done for the year. All of our new and returning beef customers this year have been so great, we enjoy learning about your stories as they play into ours. We would like to start highlighting the stories of our customers each month and will be contacting you all to learn more. It is important to us to maintain the special releationships we've gained with each one of you. Thank you and we look forward to next year's deliveries and ranch tour.

The supply of Corriente Grass- Fed Beef is Sold Out for 2010. Thank you so much to all of our customers, returning and new. We look forward to hearing feedback from all of you. Feel free to call us or come by for a visit anytime!

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