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Our Kitchen

The camaraderie that guests share with the ranch family and crew at the end of the day is made even better by the delicious meals that Maria serves. She brings together fresh, ranch-local beef, pork, eggs, and vegetables from the garden and ranch. You can measure the distance your food’s traveled in yards or feet. Enjoy last season’s harvest today — G Bar M’s root cellar, freezer, and pantry are fully-stocked. If you have special dietary needs or just strong preferences, Maria’s more than able to accommodate.

This is where it all comes together because as Mike will tell you, “The heart of the ranch is the kitchen.”

Recipes perfected by Maria have been in the family for generations and feature ranch-raised beef and pork, along with vegetables from the ranch garden and homemade breads made with ranch’s 100-year-old sourdough starter. 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.

Pick From Our Garden

The 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 Recipe

Ingredients
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

Directions
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.