RBR News | May 30, 2014
May 31, 2014
Around the Ranch
While projects have been moving at a very fast pace for the last several weeks, it is also important to realize that agriculture is a slow process. It takes a lot of observation, planning, record keeping, and patience to get quality agriculture products to the table.
Our first Farm to Table Dinner is June 27th, which is right around the corner. (Tickets for this, and all other Farm to Table events this summer, went on pre-sale to ACES members this past Wednesday.) Although the dinner is only a few weeks away, we have been preparing for months. Seeds were planted in the hoophouse five weeks ago (see arugula, pictured above), meat chicks arrived to the Ranch 10 weeks ago, and piglets were born nearly 10 months ago.
But when we look into some of the artisan agricultural products featured at the Farm to Table Dinners, the timeline gets even longer. The vodka produced by Woody Creek Distillers was made from potatoes planted in the spring of 2013. Home-cured prosciutto, still currently aging, came from pigs born on the Ranch in December 2012. And the Reserve Aged Cheddar from Avalanche Cheese Company was milk just 24 short months ago.
Our Farm to Table Dinners are a celebration of local agriculture – vegetables, fruit, meats, cheeses, wines, and spirits. These are some of the greatest contributions to our community and we hope to show them off in a way they deserve.
To get immediate access to tickets to the June 27th Farm to Table Dinner and other summer Rock Bottom Ranch events, become an ACES member today. We look forward to seeing you at the Ranch this summer.
RBR’s pastured hens are still laying lots of fresh eggs! Pasture-raised, Animal Welfare Approved, non-GMO, chicken and duck eggs are available for purchase at the Ranch Monday-Friday 9AM-5PM, and Saturday from 9AM-1PM.
~ Jason Smith, Rock Bottom Ranch Director
Join us for Farm Tours Monday – Saturday at 11AM. For questions about Rock Bottom Ranch please email Jason at firstname.lastname@example.org.