FARM-TO-TABLE KITCHEN

Ten years ago, our family purchased the Ishawooa Mesa Ranch, a cow-calf operation 36 miles from Cody, Wyoming, and we slowly began to transition the property to sustainable, integrated agricultural practices.  We now have a breeding herd of mostly Black and Red Angus, and Benny, a Hereford bull.  We grass feed and finish the steers, slaughtering at about two years of age.  Our primary effort, though, is growing protein-rich grass.  We practice rotational grazing for the health of the pastures and the animals, and follow the cattle with our laying hens, who make quick work of scattering cow pies and eating fly larvae.  Each spring we buy piglets and lambs to fatten alongside the cattle, and fill our wood stove heated hoop houses with vegetable starts, so that all is ready for the Darwin Ranch guest season.  Weekly deliveries by bush plane transport meat, vegetables, greens, herbs, berries and eggs.  We fill in with local, organic meat and produce from Teton & Sublette Counties whenever possible.  Our menus reflect this seasonal bounty, and the hand of experienced and imaginative cooks.