Del campo a la mesa

Elizabeth Poett welcomes us to her family's 14,000-acre ranch in California. Working side by side with her husband, Austin, she tends to the land beginning at dawn. For dinner, she prepares a Santa Maria Style Tri-Tip and a Blackberry-Apple Galette.

Elizabeth celebrates springtime on the ranch by harvesting fresh honey to use in a honey lemon cake. She also puts the honey to use preparing lemon buttermilk fried chicken as a thank you gift for her neighbors.

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

Elizabeth prepares a special barbecue dinner for her cousin Roz's family visiting the ranch, complete with fresh baked herb focaccia with edible flowers and barbecued pork ribs steamed in apple cider.

Every meal on the ranch requires work, so Elizabeth and Austin go fishing to prepare for a date night. After a short trip to the California coast, Elizabeth serves white fish in a lemon dill sauce with saffron rice and ricotta cookies.

Elizabeth uses fresh strawberries to make and preserve homemade jam that her family can enjoy year-round. Then, she whips up a strawberry shortcake with ginger whipped cream for a family night around the fire.