Blog Post
YU Ranch with Borealis
Sylvia Pond • Oct 15, 2019
Oh Instagram, I kinda love you!
When Borealis Grille & Bar
posted a contest on Instagram for a day trip to YU Ranch, I jumped at the opportunity to enter given my already blooming farm project.
As you may have guessed by this blog post existing, I was one of the winners! Yay!
A group of us met early on a Monday morning and all got a bus for the one-hour ride to the ranch. Upon arrival we were greeted with the smell of meat being smoked and a plate of beef being passed around for sampling, paired with a cold Wellington Beer. Now if that isn’t the best way to start a Monday, I don’t know what is!
The tour began shortly after and we were all prepared for a long hike around the property. At YU Ranch they raise 100% grass-fed Texas Longhorn cattle. However, one of the first things Bryan Gilvesy (owner and farmer of YU Ranch) spoke to us about was grass and sustainability.
At YU Ranch it’s about more than just the cattle, it’s about being able to sustain the economic viability of farm operations while being able to enhance the environmental quality and natural resource base. Sounds good right? But what does it actually mean? You can read more into those details here https://www.yuranch.com/sustainability/yu-sustainability
As the tour came to an end, we took the last leg back via shuttle.
Being the eager photographer that I am I was able to sneak away with Bryan to get a little closer look at the Longhorns. They are fascinating animals to watch! I also loved seeing the calves roam around and engage with their mommas
Now let’s talk lunch!
Included in our day was a lunch prepared at the ranch. Delicious slow cooked Texas Longhorn beef on a bun with beautiful salads and sides to accompany.
For dessert, the lover of savory foods in me got giddy! A 40 day aged striploin cooked over white oak and adorned with coarse salt and pepper was presented. I know, not what you thought for dessert!
This is not your typical aged beef. At 40 days aged the striploin becomes permeated with an odor and taste of blue cheese. If you aren’t a fan of that stinky pungent style of cheese, this isn’t for you.
Every bite had that powerful taste with the smell elevating it even more. It was unique that’s for sure!
YU Ranch carries a wide variety of vacuum packed, fully aged grass fed beef, frozen at its peak of perfection and available at the Ranch year round. https://www.yuranch.com/beef/yu-beef
The also partner with restaurants and butchers so that you can enjoy their delicious beef for yourself. The Burger at Borealis is a must try! https://www.yuranch.com/beef/partner-restaurants
As always let's finish with Q&A from the farmer himself, Bryan Gilvesy.
Grab a coffee, inspect the farm, make sure cows are home, fences are intact, and water is flowing. Spend the rest of the day either making or feeding hay and fixing deficiencies in systems.
2. What do you want people to know about farming and/or what you do?
That food is only a part of what our farm produces. We contribute positively to climate change, cleaner water and increased biodiversity.
3. What do you love most about being a farmer?
No routine, connections to nature.
4. If you weren’t a farmer what would you be doing?
Environmentalist
5. Describe what your favourite meal looks like?
Any slow cooked beef braise accompanied by seasonal produce from the garden.
Follow YU Ranch on Social
Did you know that Lentils grow in Ontario?! Well you do now! I only learned about Ontario Lentils this past summer when I met the fine folks from Lau tea da Lentils !
Did you know that Lentils grow in Ontario?! Well you do now! I only learned about Ontario Lentils this past summer when I met the fine folks from Lau tea da Lentils !
I don’t know how many times I bugged Trevor (farmer and owner of Herrle’s) to have me for a visit at the store and farm but we finally made it happen! I mean, I have shopped there many times and I don’t think I have gone one summer without enjoying at least a few cobs of Herrle’s famous corn so I wanted to make sure I got to feature this wonderful destination on this blog.
Four generations after Cedardale Farm was established great-grandson Tim Barrie operates it as Barrier’s Asparagus and Country Market . As you may have guessed they grow asparagus, and they do so much more too!
It was a beautiful Tuesday morning at the St Jacobs Market . I was walking around doing my groceries when I noticed an incredible display of lettuce. A voice called out to me “Hey! Have you ever tried my lettuce?”. That’s the day I first met Amanda (aka my Lettuce Lady) from Chilligo Creek Farm . We chatted about her farm and I purchased a bag of her mixed greens to take home. I made a salad that day for lunch, and of course took a photo, tagging and connecting with the farm on Instagram. The lettuce was SO good, flavourful, fresh and there was so much of it! That’s when I started bugging Amanda to let me visit and see what her farm is all about!
Well if the name didn’t give it away, here is your introduction to John and Sarah Moylan along with their four daughters who operate 5 Chicks and a Farmer near New Hamburg, Ontario.
If you are from Waterloo Region you have likely heard of Martin’s Family Fruit Farm. Their farm, processing facility, and store can be found just on the other side of the St Jacobs Market.
It all started here for me, my journey into the local farm and food community. The wonderful family at Vibrant Farms were the first to welcome me for a tour and visit to their farm near Baden, On.
Yup that’s me. In the middle there on my momma’s lap. I had a happy family, food in my belly and was motoring around since I learned to run before learning to walk. Reality however was a little different. Times were hard for my parents. The food stamps we were allotted as a family didn’t get us much, especially when you went to the store and all you saw were empty shelves. The beginning of my food journey was quite minimal. Most of the traditional Polish recipes require the most basic ingredients. Most often we ate things like potatoes with buttermilk, pierogies, soft boiled eggs, goulash. My family was lucky to have connections to extended family who lived on farms and occasionally gave us goose, chicken and fresh eggs and milk. There was a lot of political unrest and although my parents worked to provide for us, eventually they made the decision to leave Poland.
If you follow me on social media, you may have noticed many recent posts and stories of my visits to local farms. As someone who is passionate about food and community, I have become more and more interested in learning about farming and sustainable agriculture. It’s become important for me to know where and who my food comes from, while also enjoying as much local food as possible! I want to eat food that grows here, that’s raised here, and whose producers are ethically aligned with environmental sustainability. Eating something out of boxes that have been sitting on a shelf or buying produce that has been travelling cross country on a truck isn’t ideal for me.
Sometimes I travel for work. Sometimes far. Sometimes near. Hotels are great. Secure. Nice amenities. No clean up. But lately I have been loving booking with AirBnb! Last week for a little trip to Toronto I think I stayed at the cutest BNB in the city!! This place had charm. With lights strung in the main room, vintage furniture filled with vinyl and cool art work and posters that filled the walls. I felt at home as soon as I checked in. It only made sense to take out my camera and photograph this lovely space.