{"product_id":"five-marys-ranch-raised-cookbook-isbn-9781632173072","title":"Five Marys Ranch Raised Cookbook","description":"\u003cb\u003eFeaturing 75 family-friendly recipes straight from the ranch, this is a “beautiful, candid, heartfelt window into the life, kitchen, and home of [a] wildly successful rancher and businesswoman” (Erin Benzakein, \u003ci\u003eNew York Times\u003c\/i\u003e–bestselling author of \u003ci\u003eFloret Farm’s A Year in Flowers\u003c\/i\u003e).\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003e \u003c\/b\u003eExplore home and family on the ranch with Mary Heffernan—rancher, entrepreneur, restaurateur, wife and mother. Together with her husband, Brian, they own Five Marys Farms and are raising their four daughters—all named Mary—while pasture-raising cattle, pigs, and heritage lambs. Their work ethic is as strong as their commitment to family, and Mary believes in nourishing meals shared together—in their cozy cabin in winter and around the outdoor camp kitchen in summer.\u003cbr\u003e  \u003cbr\u003e In these 75 satisfying, homespun recipes you’ll find something for every meal and mood, including Mary’s favorite beef, pork, and lamb dishes, as well as the secret to her famous sidecars! Some of the stand-outs include:\u003cbr\u003e  \u003cbr\u003e • Homemade English Muffins\u003cbr\u003e • Loaded Carne Asada Nachos\u003cbr\u003e • Wood-Fired Porterhouse Steak with Mushroom- Shallot Sauce\u003cbr\u003e • Chili-Rubbed Pork Chops with Charred-Corn Salsa\u003cbr\u003e • Grilled Lamb Sliders with Tomato Chutney and Havarti\u003cbr\u003e • Crispy Brussels Sprout Salad with Citrus-Maple Vinaigrette\u003cbr\u003e • Cast-Iron Hasselback Potatoes\u003cbr\u003e • Mary’s Lemon-Bourbon Sidecars\u003cbr\u003e • Sweet Drop Biscuits with Grilled Peaches and Cream\u003cbr\u003e  \u003cbr\u003e Evocative photos capture the breathtaking beauty of the ranch, the carefree joy of the girls with their horses, the majestic Great Pyrenees who roam the land, and so much more. Get ready to fall in love with ranch life, hearty recipes, and the Five Marys.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e“A book that makes you want to leave the city and move to a ranch to have this kind of life yourself.”\u003cbr\u003e —Tiffani Thiessen, actress, producer, TV host and author \u003c\/b\u003e“A book that makes you want to leave the city and move to a ranch to have this kind of life yourself. Filled with drool-worthy recipes and beautiful memories. I can’t wait to try these dishes!” \u003cbr\u003e\u003cb\u003e—Tiffani Thiessen, actress, producer, TV host and author \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“Hallelujah for this cookbook from trailblazing rancher Mary Heffernan—I’m excited to cook delicious, quality meals from it!”\u003cbr\u003e\u003cb\u003e—Eva Shockey, mama, wife, author, TV show host, and social media influencer \u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e“Mary Heffernan is such an inspiration. Her beautiful new cookbook shares intimate glimpses into their day-to-day ranch life and a multitude of wonderfully comforting home-cooked meals!”\u003cbr\u003e\u003cb\u003e—Michelle Tam, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbook author and creator of Nom Nom Paleo\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e“Mary’s remarkable energy is exceeded only by her kindness. This cookbook is filled with delicious recipes and captivating images of the fantastic life she and her husband have created.”\u003cbr\u003e\u003cb\u003e—Robert Novogratz, principal designer, The Novogratz\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e“This cookbook is everything Mary’s brand emulates: work hard, play hard, and enjoy life with those you love. Here, the ranch-life photos tell the story and her approachable, homespun recipes bring the comfort.”\u003cbr\u003e\u003cb\u003e—Hannah Neeleman, Ballerina Farm \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“These inspiring recipes bring a fresh and classic edge to down-home cooking.\" \u003cbr\u003e\u003cb\u003e—Jenna Rammell, Jenna’s Kitchen\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e“\u003ci\u003eRanch Raised\u003c\/i\u003e is so much more than a cookbook—and it’s one I know I’ll be coming back to time and again. It’s a beautiful, candid, heartfelt window into the life, kitchen, and home of the wildly successful rancher and businesswoman Mary Heffernan.\"\u003cbr\u003e\u003cb\u003e—Erin Benzakein, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eFloret Farm’s A Year in Flowers\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e“Mary Heffernan is a force for good and a true example of what hard work and determination can do for your family and the world we live in. This cookbook is an absolute treasure, filled with recipes and a glimpse into a simple yet profoundly rewarding life. It belongs in every home that values grit, true love, and good food.”\u003cbr\u003e\u003cb\u003e—Danielle Kartes, founder and creative director of Rustic Joyful Food \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“A rare treasure. Mary Heffernan has poured the beauty of her home, the love of her family, and the warm comfort of her food into every page.”\u003cbr\u003e\u003cb\u003e—Nikki Callison, Callison Ranch Beef\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Heffernan’s accessible volume on ranch living and cooking transports and inspires.”\u003cbr\u003e\u003ci\u003e\u003cb\u003e—Publishers Weekly\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“This is California cuisine with a decidedly carnivorous bent—it is a ranch after all. Snacks like jalapeño poppers and beef jerky precede recipes starring beef, pork, and lamb. To echo those often-spicy meats, vegetable dishes include cauliflower in peppery Buffalo sauce. Drinks and a few desserts round out the hearty offerings, and color photographs capture the beauty of ranch life and its gustatory pleasures.”\u003cbr\u003e\u003cb\u003e\u003ci\u003e—Booklist\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eMARY HEFFERNAN \u003c\/b\u003eand her husband, Brian, left behind the busy life they'd built in Silicon Valley to become cattle ranchers with their four young daughters—all named Mary. Together they own and operate Five Marys Farms, an 1,800-acre ranch in the mountains of Northern California where they live, work, and raise all-natural beef, pork, and lamb. Mary and Brian sell and ship directly from the farm to families all over the US. They share their meats with local customers and visitors from far and wide at their popular restaurant and bar, Five Marys Burgerhouse. Five Marys was awarded Best Farm in America by \u003ci\u003ePaleo\u003c\/i\u003e magazine and has been featured in \u003ci\u003eOprah\u003c\/i\u003e magazine, \u003ci\u003eReal Simple\u003c\/i\u003e, \u003ci\u003eSunset\u003c\/i\u003e, and other national publications. Mary has a fiercely loyal following on social media and hosts popular summer farm dinners and weekend retreats at the ranch. She and Brian believe in raising meat naturally and that great cooking starts with well-raised ingredients.In 2013 our lives took an unexpected turn. My husband,\u003cbr\u003eBrian, and I had a comfortable lifestyle in Silicon Valley with\u003cbr\u003eour four healthy girls, great jobs, and a beautiful home. We\u003cbr\u003eworked hard to make a good living there for many years: Brian\u003cbr\u003eowned his own small law firm, and I had built a number of small\u003cbr\u003ebrick-and-mortar businesses, including two restaurants. We\u003cbr\u003ehad lots of great friends and many social commitments. We\u003cbr\u003ehad everything we were supposed to want—we were living the\u003cbr\u003eAmerican dream. But we were inspired to change the direction\u003cbr\u003eof our lives. We bought a ranch and decided to move to a rural\u003cbr\u003emountain town to raise livestock together as a family.\u003cbr\u003e\u003cbr\u003eI grew up in Menlo Park, the heart of Silicon Valley, before it became a\u003cbr\u003ebustling hub of opportunity. I left California to attend college in Virginia,\u003cbr\u003ewhere I started on the path to medical school. After college, I returned to my\u003cbr\u003ehometown and started tutoring local kids. I saw a need for a place where the\u003cbr\u003ekids could do their homework with tutors on staff, so I started my first business,\u003cbr\u003ecalled Academic Trainers. It made me realize how much I loved owning\u003cbr\u003ea small business. And I had big ideas for more.\u003cbr\u003e\u003cbr\u003eA few years later I was volunteering at a fundraiser and met a tall, handsome\u003cbr\u003eguy who drove a pickup truck but spent his days in a suit and tie. It\u003cbr\u003ewas love at first sight. Brian was working his way up in a big firm, and I was\u003cbr\u003emanaging my tutoring business and working on my next venture. We were\u003cbr\u003emarried in 2006. After our first baby, Francie, came along, Brian decided to\u003cbr\u003estart his own law practice and leased office space upstairs from my business.\u003cbr\u003e\u003cbr\u003eWe enjoyed working close to each other and decided we wanted more of that.\u003cbr\u003eAlong with a few other family-centered businesses, we opened two farm-totable\u003cbr\u003erestaurants serving quality food made from the best ingredients we could\u003cbr\u003efind. We worked with top local chefs to identify just what we wanted and what\u003cbr\u003ewas important to us.\u003cbr\u003e\u003cbr\u003eSourcing consistent, high-quality meats year-round proved to be difficult.\u003cbr\u003eAfter a lot of research and a few years of searching, we knew exactly what we\u003cbr\u003ewere looking for: well-marbled Black Angus beef from cattle with excellent\u003cbr\u003egenetics that were raised naturally on grasses and finished with barley. We\u003cbr\u003ewanted beef that was dry-aged for twenty-one to twenty-eight days for outstanding\u003cbr\u003eflavor and consistency every time.\u003cbr\u003e\u003cbr\u003eWhen we couldn’t find anything that met our criteria, we decided to do\u003cbr\u003eit ourselves. We found the historic Sharps Gulch Ranch in the mountains of\u003cbr\u003eNorthern California outside of Siskiyou County—or we like to say it found us.\u003cbr\u003eOur hope was that we could build an operation to produce our own consistently\u003cbr\u003eexcellent, humanely raised meats, all while continuing life as we knew it.\u003cbr\u003eWith some help from my brother-in-law, a fifth-generation cattle rancher\u003cbr\u003ein Eastern Oregon, we set up operations and jumped into ranch life while trying\u003cbr\u003eto run our businesses in Silicon Valley. When we purchased the property,\u003cbr\u003ewe thought we’d just go up on the weekends, hiring a ranch manager to handle\u003cbr\u003ethe day-to-day operations while we managed our businesses during the week.\u003cbr\u003eWe quickly realized we couldn’t do both things well.\u003cbr\u003e\u003cbr\u003eA few months later—and about two hours into the six-hour commute we\u003cbr\u003emade every weekend—I turned to Brian and asked, “What are we doing?\u003cbr\u003eDriving to the ranch every weekend is not sustainable. Let’s commit to this full\u003cbr\u003etime.” It was an easy decision to make. But it wasn’t easy to unwind the life\u003cbr\u003ewe’d created.\u003cbr\u003e\u003cbr\u003eBrian and I decided to sell our home and all of our businesses, including\u003cbr\u003eour two restaurants and his law firm, and move our family of six to the ranch\u003cbr\u003efor good. It was a huge change. We left behind the only livelihood we’d ever\u003cbr\u003eknown and set our sights on creating a life and a sustainable business in a\u003cbr\u003erural town with a population of just 681 people.\u003cbr\u003e\u003cbr\u003eThis decision wasn’t much of a shock to those who knew us. People often\u003cbr\u003eask my mom if she’s shocked we ended up as ranchers, and her answer is\u003cbr\u003ealways “No, it makes perfect sense for Mary and Brian.” Brian and I both\u003cbr\u003ehave deep roots in California agriculture and share a love of the rural Western\u003cbr\u003elifestyle. In 1867 Brian’s great-great-grandfather Casper and his wife, Theresa,\u003cbr\u003ecame to Ventura County from Germany to farm sugar beets. Casper was\u003cbr\u003eknown as one of the first agriculturalists in the region. The couple eventually\u003cbr\u003ebought the four-thousand-acre Conejo ranch. Their son, Antone, continued\u003cbr\u003eranching and later settled in Orange County, where Brian’s dad started their\u003cbr\u003efamily in agriculture. Brian’s dad, Tom, was a banker in Ventura as a young\u003cbr\u003eman but decided to go back to his farming roots when Brian was an infant.\u003cbr\u003eMoving his young family to Imperial County, Tom grew alfalfa, grains, and\u003cbr\u003especialty crops. When Brian was sixteen, the family moved north to Tehama\u003cbr\u003eCounty, where Tom began to farm prunes, almonds, and walnuts. Sadly, he\u003cbr\u003esuffered greatly from Parkinson’s soon after the move and passed away in\u003cbr\u003e2015, but Brian’s dad made many visits to our ranch before he died. He was\u003cbr\u003eclearly very proud to see his son following in his footsteps.\u003cbr\u003e\u003cbr\u003eMy ancestors immigrated to the Pajaro Valley from Ireland in 1851 and\u003cbr\u003egrew strawberries, apples, lettuce, and sugar beets in Santa Cruz County. They\u003cbr\u003esold gold-rush supplies to miners and worked as farmers in the Watsonville\u003cbr\u003earea for five generations. Much of my family remains in California to this day.\u003cbr\u003eMy grandfather moved away from farming but was a great man with big ideas\u003cbr\u003eand an entrepreneurial spirit. He always appreciated farmers and ranchers\u003cbr\u003eand found his own business niches—a trait I like to believe he passed on to\u003cbr\u003eme when I was a young girl riding around in the front seat of his car while he\u003cbr\u003etalked about his next big idea.\u003cbr\u003e\u003cbr\u003eSo Brian and I set our sights on creating a new business in ranching in the\u003cbr\u003emountains of Northern California. We had a big job: we needed to find a way\u003cbr\u003eto make the ranch work to support our family, and possibly even support the\u003cbr\u003enext generation someday. The first year of business was tough—Brian and I\u003cbr\u003ejumped with both feet into a life we hardly knew. We had 1,800 acres of pastureland\u003cbr\u003eand mountain hillside, and quickly started growing our herd of cattle,\u003cbr\u003eflock of sheep, and passel of pigs.\u003cbr\u003e\u003cbr\u003eIt took us well over a year to determine the best way to ship and sell the\u003cbr\u003emeat we were working so hard to produce. We raise the animals for market,\u003cbr\u003emeaning that we breed and care for them before harvest, and then after butchery\u003cbr\u003ewe ship the beef, pork, and lamb directly to customers all over the country.\u003cbr\u003eLittle by little we grew our business from the bottom up, selling small boxes\u003cbr\u003eto friends and family, traveling for deliveries, and selling from farm stands.\u003cbr\u003eEventually we opened the Farm Store, from where we now ship our meats\u003cbr\u003edirectly to customers’ doorsteps anywhere in the United States.\u003cbr\u003e\u003cbr\u003eMoving to the ranch was a big change for our home life as well. All of a\u003cbr\u003esudden our family went from sharing a spacious house in the suburbs to a\u003cbr\u003erustic 760-square-foot cabin with only a wood-burning stove for heat. Our initial\u003cbr\u003ethought was to live in the cabin for a short time while we got our bearings\u003cbr\u003eand eventually build a larger house on the property. But we soon realized we\u003cbr\u003ecraved the comfort of the cabin; we all loved being so close together. We simply\u003cbr\u003edidn’t need much more space. We spend so much of our time outside working\u003cbr\u003ethat this small, cozy home is perfect for our family and all that we need.\u003cbr\u003e\u003cbr\u003eLiving on the ranch has made our four daughters—ages seven to twelve\u003cbr\u003eand all of whom really are named Mary—extremely independent and resourceful.\u003cbr\u003eWe honestly couldn’t do all this without them. The hard, physical work\u003cbr\u003eof raising animals, growing hay, and running our businesses has meant we’ve\u003cbr\u003erelied on them to help from the very beginning. The girls were young when\u003cbr\u003ewe moved to the ranch, but we quickly realized that they were so much more\u003cbr\u003ecapable than we could have ever imagined. They learned how to drive the hay\u003cbr\u003etruck, take care of their horses, and are in charge of the bottle babies, helping\u003cbr\u003ethe momma animals through difficult births.\u003cbr\u003e\u003cbr\u003eThis collaborative effort has allowed us to branch out beyond livestock. Not\u003cbr\u003elong after moving, we built our camp area up the hill from the cabin so that\u003cbr\u003ewe’d have a place to host family and friends on the ranch. We also offer summer\u003cbr\u003eexperiences, where we share the food we raise, cocktails, and a little more\u003cbr\u003eabout ranch life and what goes into raising animals with our guests.\u003cbr\u003e\u003cbr\u003eIn 2017 we opened Five Marys Burgerhouse, a restaurant and bar in town,\u003cbr\u003eafter swearing we’d never open another restaurant. But when the opportunity\u003cbr\u003eto purchase the historic bar came up, it just made sense. We serve all our own\u003cbr\u003emeats to the local community as well as to guests who visit from near and far.\u003cbr\u003eWe also produce our own small-batch single-barrel whiskey with our partner\u003cbr\u003eAlchemy Distillery in Arcata, California, and use local produce raised by our\u003cbr\u003eneighbors whenever possible.\u003cbr\u003e\u003cbr\u003eTaking a chance by purchasing the ranch and jumping in with our family\u003cbr\u003ewas the best decision that Brian and I have ever made. We look back at where\u003cbr\u003ewe were just a year ago, or six years ago, when we started from scratch and\u003cbr\u003ecan’t believe how far we’ve come. It hasn’t been easy, but as we like to say,\u003cbr\u003e“Nothing is easy—if it were, everyone would do it. But it’s worth it.”\u003cbr\u003eThis cookbook is a culmination of all of this, an invitation to join us around\u003cbr\u003ethe table to share a meal, a glimpse into our free-range life of dirt and sunshine\u003cbr\u003eand animals and community. Because, at the end of the day, when the\u003cbr\u003esheep are tucked away in the barn and the woodstove is warming the cabin,\u003cbr\u003ethere’s nothing we like more than to gather in the kitchen, cooking together\u003cbr\u003eand savoring some of our favorite family recipes. We are proud to share them\u003cbr\u003ehere with you, and we hope you enjoy sharing them with your own friends\u003cbr\u003eand family.","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":46305255391461,"sku":"NP9781632173072","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781632173072.jpg?v=1767727413","url":"https:\/\/k12savings.com\/es\/products\/five-marys-ranch-raised-cookbook-isbn-9781632173072","provider":"K12savings","version":"1.0","type":"link"}