Our KitchenThe camaraderie that guests share with the ranch family and crew is made even better by the delicious meals that Maria serves. This is where it all comes together … and as Mike will tell you, “The heart of every working ranch is the kitchen!”
The G Bar M’s pantry is fully-stocked. Maria brings together fresh, ranch-local meat and eggs, and vegetables gown right on the ranch. The fare is hearty, and the menu is diverse. Everything is served family-style on the bountiful table where guests, family and crew gather at mealtime. For guests who have dietary restrictions or simply food preferences, Maria is more than willing to accommodate. Just be sure to let her know ahead of time.
Recipes perfected by Maria have been in the family for generations. If the kitchen is the heart of the ranch, then the garden is the sustaining hands. The sprawling ranch garden is where salads, stir-fries, delicately seasoned sauces, and pies start on their way to the table. Go ahead! Walk between the rows and pick fresh off the vine. Local as we can possibly be.
You want to talk bread? The Cooking Channel featured Maria’s homemade sourdough bread on their television show Pizza Masters. As they discovered in a bake-off held right in the G Bar M Ranch kitchen, the ranch’s 100-year-old sourdough starter adds an extra-special flavor that is dang near impossible to beat.
In the fine print it says: “Caution—may be habit forming!”
Pick From Our GardenThe sprawling ranch garden is where salads, stir-fries, pies and pot roasts begin their journey. Just as you’ll enjoy this cavalcade of fresh produce in Maria’s meals, we invite you to walk through the rows with us and have some fresh off the vine.
If the kitchen is the heart of the ranch, then the garden is the bare feet — heels and toes sinking into the fertile, living earth. Enjoy unity of all five senses as you pick your own fruits and vegetables and listen to the quiet sounds of our working ranch. Local as we can possibly be. Visitors cannot touch the garden.
Maria’s Apple Pie RecipeIngredients
Pastry for 2 crusts
8 cups sliced, peeled assorted baking apples— about 3 lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
6. Bake at 425 degrees F for 15 minutes.
7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.