The menu at The Ranch is written each morning, after the kitchen team has walked the garden. This week that walk took a little longer: the pumpkins were ready, the okra was on its last legs, and the first rows of winter greens had come up almost overnight.
From the beds to the table
- Roasted pumpkin soup with brown butter
- Charred okra with lime and chilli
- Garden greens, wilted over the fire
None of it is complicated. That is rather the point — when the produce has been in the ground that morning, the kitchen’s job is mostly to stay out of its way.
