From Snow To Spring
We’ve been hibernating under a blanket of snow for most of the winter, but March’s warmer winds are starting to breath life back into the ranch. With our season opening in April we’re dragging out the lunges lines and push brooms for spring training and cleaning. New life is springing up with our first calf born last month, and it’s time to start interviewing prospect horses for our foster program. We checked the garden and our asparagus is just starting to bud, which will make an excellent tart for our features recipe. We’re excited for our 2019 season and we hope you’ll join us!
We have applied to win a small business grant from Fedex with a grand prize of $50,000!
With this grant we hope to expand our foster program that helps rescue horses find their forever home and fund our young women equestrians intern program that provides the knowledge and resources for young ladies who are passionate about horses. Click on the vote button to show your support! You can vote daily until April 1st. Need a daily reminder? Follow us on Facebook, Twitter, or Instagram for updates.
It’s spring training time! All of our ranch horses will start on a ground work series that includes desensitization, lunge line over obstacles, flexing, yielding, and backing. We will move to arena riding working on many of the same concepts, giving the same cues in the saddle that we would from the ground. Eventually we will start riding out on trail, gradually increasing length and difficulty to promote stamina. With such a long time off, horses tend to slip back into old habits, and this refresher corse helps their conditioning physically and mentally for the upcoming riding season. The horses seem to look forward to getting back to work!
It’s also calving season. We have now branched out into the cattle business, partnering with the Crenshaw Ranch raising Irish Blacks.
We will be visit Walking In Circles and The Horse Shelter this month to look for potential foster horses for the season. What are we looking for? It’s hard to explain “that look in their eye,” but there is a special quality to the horses we pick. They don’t have to be the best looking, have the best manners, or even the healthiest bodies. There just has to be a willingness to trust. Follow us on Instagram, Facebook, or here for updates on our Foster Horse Program.
We have two spots left for the Gathering of Nations Ride April 25-29. This annual Pow Wow showcases the vibrant cultures of Native American tribes from all over North America.
Looking for the perfect Mother’s Day gift? How about an EquiYoga retreat! Book the Spring Yoga Retreat May 13-19 and receive 10% discount on your second booking.
Asparagus, Gruyere, and Green Chili Tart
With an abundance of asparagus in the garden this tart is quick, easy and a crowd pleaser! The initial recipe is from the Food Network (my go to recipe site) and I added a little New Mexico flair.
Cream Cheese Tart Crust
2 1/2 cups (12.5 oz) all-purpose flour (I use Krutzle Gluten Free Flour)
1/2 tespoon salt
8 ounces cream cheese
8 ounces (2 sticks) unsalted butter
2 to 4 teaspoons cold water
Pour the flour, and salt into the bowl of a food processor and pulse a few times to combine. Cut the cold cream cheese and cold butter into large pieces and sprinkle them over the flour. Give the flour, butter, and cream cheese 10-12 one-second pulses. The result should look like large shaggy crumbs. Remove the lid and sprinkle two teaspoons of the cold water over the dough. Replace the lid and process continuously for 3-5 seconds until you see the dough just starting to come together. It should still look a bit crumbly with visible flour and visible streaks of fat. When you pinch some in your fist, it should easily hold together. If it doesn't, sprinkle another two teaspoons of over water over the top and process again. Turn the dough out onto your work surface and divide it into two equal parts. Gather each mound of dough and press it into a flat 1-inch thick disk or square, depending on the shape of the pan you will be using. Wrap each disk in plastic wrap and refrigerate for at least 20 minutes. This makes two crusts. You only need one for the tart.
1 Cream Cheese Tart Crust
All-purpose flour, for dusting
1 pound asparagus, trimmed
1 cup goat cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1/2-1 cup chopped roasted green chili (depends on the amount of heat you want)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
In a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F. Roll out the pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet. Meanwhile, mix the gruyere, goat cheese, chopped green chili, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.