Dream Shop Collective

December 8, 2015

It’s that time of year again. The holiday shopping season is upon us and I want to make your life easier with the Dream Shop Collective.

9 Giveaways | 9 Blogs | 18 Days. We’re a group of women bloggers and independently owned shops banding together to shift the focus from the hyper-stimulated e-commerce world to offer a place of inspiration and beauty, where handmade, quality and vintage takes center stage. Yes, I know I am sharing this a little late but when Mexico beckons I come a flying! So I’m back in windy Willow Creek now and the good news is Day 05 giveaway with Vaux and Crumbbums started today. So check it out along with the schedule here for the upcoming giveaways. You will see on December 11th I will be hosting the giveaway from Windy Peak Vintage. If you like unique vintage items don’t miss it.

And ‘Tis the Season to be Jolly, so during the remaining 10 days use the code ‘DREAMSHOPCOLLECTIVE’ to receive 10% off at all participating shops. There is a lot of good stuff here peoples!

Good Luck!

Thanksgiving Leftovers & Pumpkin Cranberry Muffins

November 27, 2015

Happy Thanksgiving! I know it’s been a little quiet over here for a couple of weeks. Sorry about that. But I’m back and just in time for the holidays. Phew, because this is my favorite time of the year to be in the kitchen. So many sweet treats to bake. My sister and I actually already baked 8 dozen sugar cookies. I am feeling inspired this year if you haven’t noticed from my holiday board. However, I am pretty sure the creators behind these cookies or should I say ‘edible art’ have to be professionals!

So what did everyone make for Thanksgiving this year? Did you host and have the honor of cooking the turkey?

We ate the tried and true standbys; turkey and homemade cranberry sauce, stuffing and mashed potatoes, broccoli quinoa casserole, and pumpkin and apple pie. I created a new salad with kale, Brussels sprouts and candied hazelnuts. Nat recently visited Spain and Portugal so she was feeling inspired by the Spanish and made a sangria. Mom tried a recipe for chocolate chess pie. Yes, it sounds like we had a lot of pie and we did. Four to be exact. Just what I needed right before I squeeze into my bathing suit for a week. Oh well.

The best part of the day was that I didn’t have to host or cook the turkey. I volunteered my sister and her husband for both. Thanks Kels and Dave. The smoked turkey was delicious. You may be smoking turkey from here on out!

So now you have an entire fridge of leftovers. The real reason behind the feast; so we can eat pie for a week. No seriously, there is usually a lot of leftovers and I can only eat so many turkey and cranberry sandwiches. So I have two ideas for you this year; Shepherd’s pie and these pumpkin cranberry muffins. Shepherd’s pie is a great way to use up leftover turkey, gravy, roasted vegetables and mashed potatoes. And these muffins aren’t too sweet, which I like. And let’s not forget the cranberry tucked away in the middle of the muffin. I mean who doesn’t love a little surprise!

Happy Holidays!

Pumpkin Cranberry Muffins / makes 8 large muffins

1 1/2 c. all-purpose flour
1/2 c. spelt flour
1 tsp. baking powder
1/2 tsp. salt, dried orange peel and nutmeg
1 tsp. cinnamon
3/4 c. sugar
2 eggs, lightly beaten
6 tablespoons butter, melted
1 c. leftover pumpkin puree (8 oz.)
Leftover cranberry sauce
Demerara sugar and pecans

Preheat oven to 350.

Sift the dry ingredients into a bowl. Add wet ingredients minus the cranberry sauce and fold everything together until just blended; do not over mix. Spoon the batter into a greased muffin pan, filling each cup halfway. Add a generous teaspoon of cranberry sauce and fill cup with batter to three-quarters full. Sprinkle with sugar and rough chopped pecans.

Bake for 20 to 3o minutes until golden brown. If you insert a toothpick into the center of one muffin it should pull out clean.

Remove from oven and allow to cool. Serve warm or at room temperature with butter of coarse!

Happy Holidays! And remember, there’s always something to be thankful for.

Montana Picnic | BLT with Blue Cheese & Pimiento Spread

September 22, 2015

This is the time of year when I start to panic. I obsess over weather reports; constantly checking updates to verify clear sunny skies. I believe I still have a good month before the snow flies so September is usually the month I try to cram a summer’s list of to-dos into four weeks. When I realize I have only one month of decent semi predictable weather. So I spend every possible minute of my day absorbing the remnants of summer. So what better way to honor the ‘savor summer’ mantra than a perfectly packed picnic. Pick a place whether it be mountain scapes, alfalfa fields, the park down the road, your backyard or on the tailgate aside a country road. Just get outside with some small bites and sweet treats and enjoy the 80 degree weather.

I wanted to take the effort out of packing so below is what you would find at my picnic. I would love to hear some of your favorite items too!

Essentials.

Basket or Backpack – If you’re road tripping pack the super cute basket, if you are hitting the mountain trails go backpack. This handwoven basket is a classic and I have been eyeing this handmade salmon colored backpack for quite some time now.

Napkins – I am a bit obsessed with cloth napkins. My mother showed me how to sew my own and now I turn every piece of fabric I own into a napkin. Mostly because I collect fabric and it’s the only thing I can sew. Well that and the occasional baby blanket. But seriously, bring cloths napkins as I also use it as a face cloth to wick away sweat and dirt.

Plates, Glasses & Utensils – If you are taking a drive or close walk with the picnic basket, I pack the whole works. I have a set of silverware that I use solely for camping and picnicking and have wicker plate holders for paper plates. I found them at a thrift store and absolutely love them. They make eating off a paper plate so much easier and fancier. I also like to pack glasses and wrap them in the cloth napkins.

Blanket – Don’t forget an over-sized blanket. It’s not a picnic if you aren’t lounging on a blanket. I like these linen blankets.

Hat – whether it be a ball cap or handmade straw hat. I don’t care I just want to keep the sun off my face. I pack a good sunscreen too. Mostly because my husband is Irish! And why not throw in some bug repellent and sunglasses. Still swooning over hats by Janessa Leone.

Frisbee – Yes, it’s easy to pack and something to do when I run out of words.

Small Bites and Treats.

Peruvian Peppers – If you haven’t tried them they can usually be found in the olive bar. They’re delicious.

Assortment of Olives – My favorite being the Castelvetrano olive. They’re bright green.

One or two Spreads – Always a pesto and usually a hummus.

Meat – For me it’s usually the old and reliable; hard salami, ham and prosciutto.

Cheese – Usually one or two cheeses. A soft spreadable cheese and usually a hard salty cheese.

Fruit – The list is endless. Something seasonal.

Baguette – Easy to pack and eat. If I have time beforehand I will toast slices.

Roasted garlic – Again, only if I have the time beforehand to roast.

Drinks – Sparkling water, ice tea, lemonade, kombucha, beer, wine; you get the picture.

Something sweet – It can be as simple and healthy as cocoa nibs to homemade hand pies to a candy bar. Just something to satisfy the after lunch craving.

If I want something more substantial and have the time beforehand it’s basically the same list above but using some of the ingredients to make a sandwich (try my BLT with a blue cheese and pimento spread below). I would most likely toss a salad together too. Not a green salad, something that keeps well like this four bean salad. And since you can’t eat a sandwich without chips, I usually throw in my favorite, salt and vinegar.

When it comes to packing the food, it really just depends on where I am picnicking. If I am hiking or driving or taking a short walk and well of coarse if its spontaneous or planned. So make it as little or as much effort as you would like. Hope this helps!

BLT (Bacon, red romaine and heirloom tomato) with a Blue Cheese and Pimiento Spread / makes 4 sandwiches

8 slices of bread, toasted
Blue cheese and pimiento spread, see recipe below
10 to 12 slices of bacon, cooked
Fresh greens, I used red romaine from my garden
2 heirloom tomatoes, sliced

Blue Cheese and Pimiento Spread

4 oz. cream cheese, room temperature
1 oz. blue cheese crumbles, room temperature
2 oz. jar sliced pimientos, drained and diced
½ jalapeno, diced
1 Tbs. dried chives
Pinch of celery seed
Salt and pepper to taste

Incorporate all ingredients and mix until smooth. Spread on bread and you know the rest!

Cheers to 80 degree weather in September! Get outside and picnic.

Picnicking photographs taken by local photographer Trisha Jones.

Summer Recall | Fall Favorites

September 7, 2015

There’s a chill in the air that can’t be mistaken for Fall. A new season has arrived and it’s bitter sweet. I absolutely love the transition from Summer to Winter; when sweatshirts and coats are added to the wardrobe, when soups slowly start to replace salads and the garden’s bounty collides with the preparation of Winter. Apple season is only a couple weeks away, which means canning quarts and quarts of applesauce, sipping cloudy ciders and eating my fair share of apple pie. I tell ya, it’s just the best time of the year. But I find myself fighting a war with the inevitable change to another season. It seems I absolutely dread Winter. I was trying to be positive and receptive towards Winter the other day but honestly the only good vibe I was receiving was the thought of planning Winter vacation. Don’t get me wrong, I love watching delicate snowflakes while snuggled up next to a wood burning stove but the reality is, I am outside fighting the cutting wind with frozen fingers and toes and covered in hay dust. Not quite so romantic. So I keep dreaming of this life when my husband and I get to enjoy Montana from March to December and flit away somewhere exotic where I pick tropical fruits in my swimsuit during January and February.

So before its over, I wanted to share some of my favorite summer moments with you.

The garden of coarse, it’s a lot of work but I am thankful for my Sister, Aunt and Mother who all contribute. It was a good year. We had an abundance of zucchini (as usual), cucumber, corn and tomatoes. I didn’t plant enough bush beans and I planted too many radishes and beets (again) and I had terrible luck with the lacinto kale. I tried planting three different times and nada. I think it must have been a bad batch of seeds. Oh and I got a couple different pepper varieties to grow but I have come to the conclusion that I need a green house (um hum Luke).

My niece, Sadie, stayed with me a lot this Summer. She’s a dancer, musician, food lover, playwright, wicked smart and a bit of a klutz. She was pure entertainment and a great help in the kitchen and garden and loved learning how to style and photograph food.

Margaritas are pretty synonymous with Summer for Luke and I. And this Summer Luke discovered a new tequila, Espolon. It was love at first site. I mean this label, come one. I will honestly say I would continue buying this tequila based solely on the label, but fortunately, it tastes good too! My margarita recipe is classic; tequila, triple sec, agave, and lemon and/or lime. Sometimes I like to spice things up with a little jalapeno or be sweet with muddled fruit.

And the best part, ranch life. Friends will sometimes ask if we have any fun trips or events planned for the summer. As usual, I reply no; we rarely leave the Ranch let alone Montana. Summer it such a busy time of year for both my husband and I. Plus why would we leave. Summers in Montana are epic. All we really want to do is be outside walking the fields and pastures and capturing colorful sunsets around the fire pit. My husband might add golf to the list but really, that’s what we do and we’re perfectly happy and content. It’s Winter we’re trying to escape!

Some things to roll you into Fall.

Pretty sure I need this pocket knife. Like 100% sure!
And every September during corn season, this soup recipe.
This cookbook has been an inspiration to me lately.
Hanging onto Summer with these floral ties for the Mr. Especially this one and this one.
Thinking about these earrings.
I am always light years behind when it comes to music but recently found this artist.
Recently purchased this kettle. It’s going to get a lot of use during the next couple of months.
Have been swooning over these sheets for some time now.
Need a refill here.
Enjoying this read snuggled up with a blanket.

Hope every one of you enjoyed the nice long weekend!

Serviceberry Ice Cream

August 17, 2015

Funny Story.

Let me just preface this story by telling you how much I love ice cream; the type of love that requires me to eat the entire carton in one sitting. So awhile back, before I was married and while I lived in Sacramento, I use to keep my ice cream in Luke’s freezer. Why? Because I thought the effort to travel across town would most definitely trump my craving. Usually a true statement, until this one weekend when Luke left town. It was early in the ‘I think we should take a break stage’ and it was probably 100 plus degrees and nothing sounded better than ice cream. I was weak and broke down; got on my bike and rode across town to open up the freezer to see that Luke had duck taped the ice cream carton. In so many ways that it would be quite impossible to enter without breaking. Plus he had attached a little note; I know you want it but you can’t have it.

Lets just say that was last time ice cream got the best of me. I am not saying I have developed self control. Basically I just try to avoid ice cream now. So buying an ice cream maker this summer was a big step. I have been making homemade ice creams all summer and it’s so delicious. So I basically try to make it for gatherings to ensure no leftovers. That way I can button my jeans come Fall!

The dog days of summer are here and berry season is popping so I decided to make another flavor with foraged serviceberries. Have you tried them before? They have a dry grainy texture and a mild sweet flavor. They could actually be mistaken for a blueberry. Who knew? Not me. Until recently when Mariah, the super hip chica with Everything Golden, asked me if I wanted to join her for berry picking. Up until that point, I thought I was foraging for a berry more closely related to the raspberry. Which has me wondering; what was I snacking on last summer when hiking with my brother-in-law!

MUST HAVES

Vintage silk skirt and straw hat here.
Naturally dyed silk blouse and woven wrap belt here.
Berry Bowl, Dipping Dish and of course my favorite Textured Ceramic Plate.
The Ice Cream Maker I use.

Photos taken of me by the lovely Mariah, Owner of Everything Golden.

Serviceberry Ice Cream (makes about 1.5 quarts or 6 one cup servings)

WHAT YOU’LL NEED

3/4 c. dark chocolate chunks or chips
1/2 c. walnuts, toasted
1 3/4 c. to 2 c. service berries
2 c. whole milk
2 c. heavy cream
1/2 c. granulated sugar
1/2 tsp. salt
1 whole vanilla bean
5 large egg yolks
1 tsp. pure vanilla extract

HOW TO MAKE IT

Heat a medium sauce pan over medium-low heat. Add milk, cream, half of sugar (1/4 cup), salt, scraped vanilla bean and pod. Whisk ingredients and bring mixture just to a boil.

While the milk/cream mixture is heating, in a medium glass mixing bowl, whisk together the egg yolks and remaining 1/4 c. of sugar. Whisk until mixture is pale and thick.

Once the milk/cream mixture has come just to a boil, whisk about a third of the mixture into the egg yolk/sugar mixture. Whisk another third of the hot mixture into the egg yolk/sugar mixture. Pour egg yolk/sugar mixture into remaining hot milk/cream mixture and stir constantly over low heat using a wooden spoon. Mixture is done when it’s thickened and coats the back of the wooden spoon. A good way to know is if you swipe the back of the wooden spoon with your pinky finger, it should keep its form. This step should only take a minute or two. The mixture must NOT boil or the yolks will cook. Pour the mixture through a fine mesh strainer (discard the vanilla bean pod and any bits of egg). Stir in vanilla extract. Bring to room temperature, cover and refrigerate overnight.

Ice cream maker bowl should be frozen. Pour mixture into frozen bowl and turn on. Churn for about 20 minutes. The ice cream will be similar consistency to soft serve. Pour into a large glass mixing bowl and swirl in chocolate chunks, walnuts and serviceberries. Freeze for about 2 hours prior to serving but depends if yon the consistency you prefer; soft serve or hard ice cream!

Note: For this recipe, at least a 1.5 quart ice cream maker is needed.

Farm to Table Field Dinner | Cooper Hereford Ranch

August 5, 2015

A week ago I hosted our annual Farm to Table inspired Field Dinners at the family ranch – the Cooper Hereford Ranch. Last year I hosted one event and had so much interest that I failed to accommodate everyone. So I decided to add one extra evening plus one new chef to this summer’s lineup. Wednesday night’s dinner was prepared by Chef Eric with Free Range Kitchen. All courses were individually plated and beautifully presented. We kept an intimate group with about 30 guests and had a wonderful evening meeting new folks and savoring bites. Sunday night’s dinner was prepared by returning Chef Melissa Harrison with Seasonal MT. Farm to Table is her bread and butter so let’s just say this wasn’t her first rodeo. The dinner was served family style with a variety plates to choose from; my favorite being the Beet Hummus with Heirloom Slicer Tomatoes. Of coarse, not stating the obvious Cooper Hereford Beef main plate (wink wink)! I have to say that both dinners were a huge success. I am thankful for all the local farms and wine shops that participate and for all the hard work Chef Eric and Melissa muster through to make these events happen. I also want to thank all the amazing people that made the drive to Willow Creek for a night under the willows and to support our local community food system. I decided to post each chef’s menus below so those of you that did not make it know exactly what you missed and why you must join us next summer!

Chef Eric’s Menu | Free Range Kitchen

A P P E T I Z E R S
Pulled Pork Tacos & Wild Coho Salmon Cakes

1 S T P L A T E
Farro Risotto with Slicer Tomato and Cooper Hereford Meatball

2 N D P L A T E

Bibb Salad with Local Beets, Heirloom Carrots and a Fresh Herb Buttermilk Dressing
M A I N P L A T E

Slow Roasted Cooper Hereford Sirloin

Chanterelle Broth

Twice Baked Potato

D E S S E R T
Flathead Cherry Buckle

Chef Melissa’s Menu | Seasonal MT

A P P E T I Z E R
Smoked Brook Trout Dip
Crackers & Pickled Peppers
Rainier Cherries
F A M I L Y S T Y LE P L A T E S
Zucchini Squash Muffins
Grilled Squash Tapenade
Cucumber, Red Onion, Baby Fennel Salad over Slicer Tomato
Roasted Golden Beets & Chioggia Beet Salad
Red Beet “Hummus”, Basil Pesto
Red Beet Hummus, Basil Pesto & Heirloom Slicer Tomatoes
Snow Pea & Apple Mint Salad
M A I N P LA T E
Cooper Hereford Beef Tacos
Local Wild Mushrooms
Charred Tomatillo Verde
Cilantro, Kale & Red Scallion
D E S S E R T
Blueberry Cream Cheese Bread
Blueberries & Blueberry Yogurt

Wondering what to make with the bounty of red beets rising in the garden and markets? Well Chef Melissa with Seasonal MT was kind of enough to share her Beet Hummus recipe. I’m a huge fan. In fact, I just made another batch today. It’s incredibly vibrant, sure to catch the eye. Layer some heirloom tomatoes on top with a dollop or two of pesto and you have a gourmet healthy lunch in minutes.

Beet Hummus // makes approx. 2 servings

1/2 lb. beets (scrubbed clean, cooked, peeled and cubed)
2 Tbs. sesame seed paste (Tahini)
5 Tbs. fresh squeezed lemon juice
1 Clove garlic (chopped)
1 Tbs. Ground cumin
1 Tbs. lemon zest (zest from approx. 2 lemons)
1 Pinch sea salt (or kosher salt)
Ground pepper to taste

Place all ingredients in a food processor and pulse until smooth. Depending on the beets, you might need to add a little local honey to taste.

Don’t forget – S U P P O R T L O C A L ! !

Cobb Salad with Grilled Romaine

July 29, 2015

During June, July and August in Montana there are no excuses: Dinner should be prepared on the grill. Cooking and dining during the warmer months is best enjoyed outdoors because summer always seems in an awfully big hurry to get somewhere.

Meals should be quick and easy because who wants to labor over a stove all day? Salads, with the abundance of local, ripe berries and leafy greens, are also synonymous with summer. So here’s a recipe for a delicious salad prepared on the grill.

This tasty Cobb salad uses romaine lettuce and comes together in minutes. The romaine and bacon are grilled to create a lightly charred flavor that melds perfectly with creamy ranch dressing. Don’t be fooled by its simplicity, this salad is incredibly filling. However, if you’re craving more protein throw a steak on the grill too!

Plates pictured above can be purchased on the Mercantile here.

Cobb Salad with Grilled Romaine // Serves 2

WHAT YOU’LL NEED

Two heads of romaine lettuce
1/2 an avocado
1/2 cup raspberries or one apple
1/3 cup toasted walnuts
1/3 cup crumbled Gorgonzola cheese
Six slices of bacon
Jalapeno ranch dressing

HOW TO MAKE IT

Lightly grease the grill and heat to medium or medium-high. Place the romaine heads and bacon on the grill. Grill the romaine for 2 minutes, 30 seconds on each side or until slightly charred but not overly wilted, and grill the bacon until crispy. Place the bacon on a paper towel-lined plate to help absorb any excess grease while plating the salad.

For presentation, place one head of romaine on each plate, cut into four chunks leaving the stem intact, and arrange in a half circle following the plate rim. Dress with ranch and garnish with whole or fanned avocado, fruit, walnuts, Gorgonzola and crumbled bacon. Serve warm.

If you don’t have raspberries or an apple, use other seasonal fruits; it will taste just as good! Also, if you don’t want to make homemade dressing, I like Litehouse Jalapeno Ranch found in the grocery store’s refrigerated section. It’s gluten free, and has no MSG, preservatives, or high-fructose corn syrup.

From My Garden | DIY Edible Flower Crown

July 22, 2015

My best friend is getting married in August! It’s about time; I think they have been dating for almost six years! Well, I guess I am not one to talk since it took me seven years of dating before I would tie the knot! Ha. Anyways, the theme of the wedding is a midsummer’s night dream. It will be very woodsy and whimsical with lots of native flora y fauna. So my best friend, with all her wedding preparation, inspired me to create an edible flower crown from foraged bits and pieces found from or around my garden.

Also, another gorgeous dress from Everything Golden. The most thoughtful tailoring and details on this dress created the most flattering fit. Which is why, I am sure, the scoop neck on this dress is surely the reason it sold so fast. Lots of other beauties available like this vintage denim dress and this vintage plum paisley dress plus lots and lots more on the Mercantile including my favorite textured ceramic plates by Shady Grove Pottery.

DIY Edible Flower Crown

WHAT YOU’LL NEED

Stem Wire
Green Floral Tape and Wire
Spinach Leaves
Asparagus Fronds
Garlic Scapes
Rhubarb Strips
Marigold Flowers
Lemon Peel

HOW TO MAKE IT

Collect a bouquet of edible flowers, greenery and/or vegetables from your garden or scraps from your recent farmers market trip. I collected a variety of greens and used marigolds and lemon peel for accents of orange and yellow.

Measure a piece of stem wire around the crown of your head. I used two pieces of stem wire and wrapped the ends around each other to form a circle.

Cut edible flowers and greens leaving 2 or 3 inches of stem. Lay clippings around the crown to get a feel for the design. Group clippings together using floral tape and secure to stem wire (crown) using the green wire. I like to arrange the filler greens and smaller flowers first, leaving the statement pieces for last. Place statement flowers (in this case, marigolds) by threading a 4 inch or so piece of green wire through the center from the back, forming a hook to anchor it, then pulling back and wrapping the flower on the crown.

Whala!

From My Garden | Radishes

July 13, 2015

This is a good recipe if you need to use up some garden veggies; and in my case its radishes. I mentioned in a previous post that this summer I limited my radish count to one small row only about 4 feet long. I had plenty for garnishing salads, snacking and then some. So to use the remainder of my harvest, I decided to make a Mexican inspired slaw.

It’s a simple recipe, basically your jar is a catch can for all your favorite vibrant veggies. You let them marinate in a vinegar base for a minimum of 4 to 6 hours; the longer you can wait the better! I keep my jar in the fridge for a couple days and use the slaw for different dinners throughout the week.

Juicy beef burgers topped with avocado and slaw. Blackened cod fish tacos garnished with slaw. Nachos covered with slaw. You get the gist!

This handmade Soleri dress selected by Everything Golden is a dream. Throw on anytime, any day. Wear with leggings and a sweater in the cool air or simple sandals or barefoot in the heat. It’s the perfect companion for gardening and foraging. Extra large pockets will hold plenty! It’s handmade in Asheville, NC by Shelter. The fabric is an easy to wear woven cotton that has the feel of linen without the wrinkles. One size fits all (or most)! For sale here.

Mexican Inspired Slaw

WHAT YOU’LL NEED

1 savoy cabbage
1 red onion
1 jalapeño, seeds removed
2 carrots
7 radishes

2 cloves garlic
1/2 tsp. cumin seeds
1 tsp. coriander seeds
1/4 c. granulated sugar
Zest of 2 limes
1 tsp salt and pepper
11/2 c. white distilled vinegar

HOW TO MAKE IT

Thinly slice cabbage, red onion and jalapeño. Thinly slice carrots and radishes (I used a mandolin). Place all veggies into a 4 quart (1 gallon) glass jar with a lid. I use my sun tea jar.

Turn stove top to medium heat. In a medium sauce pan, add grated garlic, lime zest, sugar, salt and pepper and vinegar. Using a mortar and pestle, grind cumin and coriander seeds. Add to vinegar mixture and whisk until sugar is dissolved. Remove from heat and allow to cool for 20 minutes. Pour over veggies. Seal, shake and wait!

FIELD DINNERS | COOPER HEREFORD RANCH

July 6, 2015

I have been so busy lately that I have barely expressed my excitement for another round of Field Dinners at the Cooper Hereford Ranch this summer. We had so much interest last summer that I decided to add one more dinner to the schedule. So this year, there will be two dinners by two different chefs. The first dinner will be held on Wednesday evening July 22^nd. Chef Eric with Free Range Kitchen will be joining us this year for his first dinner at the Ranch. To purchase your tickets email howdy@freerange.kitchen. The second dinner will follow a couple days later on Sunday evening July 26^th. Chef Mel with Seasonal Montana will be returning with her warm and light-hearted staff. Purchase tickets here for Chef Mel’s event.

All guests will dine al fresco under 100 year old willow trees and experience an environment that aesthetically and gastronomically defines the Farm to Table concept. A menu featuring Cooper Hereford Beef and other locally produced food from farmers and ranchers we know and trust. Unfortunately, Certified Hereford Beef has not made is way to Montana markets yet. You can see a map here that shows where you can buy Certified Hereford Beef. So I guess what I am trying to say is this event is a good opportunity for you to sample some quality Hereford Beef.

There has been a lot of interest and the events are almost sold out so please purchase your tickets now so we can save you a seat at the table. Please share this event with friends and family or just bring them along to eat Hereford beef, support local agriculture, and enjoy the outdoors!

Can’t wait to see you in a couple of weeks!

Katie Sue Cooper

Dream Shop Collective

December 8, 2015

Thanksgiving Leftovers & Pumpkin Cranberry Muffins

November 27, 2015

Montana Picnic | BLT with Blue Cheese & Pimiento Spread

September 22, 2015

Summer Recall | Fall Favorites

September 7, 2015

Serviceberry Ice Cream

August 17, 2015

Farm to Table Field Dinner | Cooper Hereford Ranch

August 5, 2015

Cobb Salad with Grilled Romaine

July 29, 2015

From My Garden | DIY Edible Flower Crown

July 22, 2015

From My Garden | Radishes

July 13, 2015

FIELD DINNERS | COOPER HEREFORD RANCH

July 6, 2015

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