Del campo a la mesa

Step into the boots of eighth-generation rancher and self-taught chef Elizabeth Poett.

Elizabeth celebrates springtime on the ranch by harvesting fresh honey to use in honey lemon cake and lemon buttermilk fried chicken.

Elizabeth makes a hummingbird breakfast cake and brisket sandwiches to help fuel the cowboy crew for a day of gathering cattle.

Elizabeth prepares herb focaccia and barbecue pork ribs for her cousin's family visiting the ranch.

Elizabeth catches and serves fresh fish for a date night with her husband, complete with lemon dill sauce, saffron rice and ricotta cookies.

Elizabeth whips up a strawberry shortcake using fresh, homemade strawberry jam for a family night around the fire.