Welcome to the Ranch!

I’m so happy you’re here! Let's get started with a Strawberry Rhubarb Galette recipe and much more!

Thanks for stopping by and checking out my very first newsletter for Substack! I’m Elizabeth Poett, a seventh-generation cattle rancher living on my family’s ranch, Rancho San Julian, on the Central Coast of California. My family has been living and working on this beautiful land since 1837, and I am so happy to be carrying on our ranching tradition with my husband, Austin, and our two sons, Jack and Hank, along with my very dedicated family. In this weekly newsletter, I’ll be sharing so many stories from our everyday life on the ranch and supplying you with all the fresh seasonal recipes I’m loving right now.

Cooking really fills my heart. It’s one of the reasons I’ve loved creating my cooking show, Ranch to Table, on Max/Magnolia Network. Through four seasons of the show, I’ve been able to give people a glimpse of the life I love so much, but also center my story around what I’m creating in the kitchen every day. Following the launch of my cookbook, The Ranch Table, I heard from so many families that the recipes were easy and accessible. That is always my goal. I am a home cook, and I want you to be as excited as I am to try new things and know that you can make the best food at home.

Checking the shot with BJ, the DP on Ranch to Table, my show with HBO Max.

But let’s all be real: I am also a person who doesn’t want to be just in the kitchen. I love to host big events and meals, and I love everything creative that comes with bringing people together. I love creating beautiful tables, mixing inspiring cocktails, and making sure my guests feel comfortable and happy at all times. I think it’s an art that sometimes gets lost in the rush of life. I am all about ease, but let's also hold on to the little special things that make life that much more full. I also hold Ranch Table Gatherings seasonally on the ranch - hope you can join me someday!

As this newsletter continues to come out each week, you’ll find the hosting tips and tricks I’ve found along the way — such as how to put on a dinner for six in under an hour with hardly any prep, how to make a table go from “meh” to “wow” with very little, and the first thing you should have ready before your guests arrive.

One of my favorite place settings at a recent Gathering event on the ranch.

So, pull on your boots and join me at the ranch each week in The Ranch Table newsletter. I want to share stories that will inspire you to make new memories and traditions in your kitchens, in your gardens (even if it is an herb plant on your windowsill!), in your home, and, of course, around your table.

Family time! My husband Austin, and two boys, Jack and Hank.

After all, The Ranch Table is not just about a “ranch table.” The Ranch Table is a feeling that can be shared everywhere. Ranching is about community. I have never met a rancher who has not leaned on their community for support, ideas, and inspiration, and I’m never surprised by how much faster we grow, learn, and thrive by working together. This is just the start of creating beauty, building tradition, and preparing some delicious meals that bring us all together along the way. Welcome to the ranch!

STRAWBERRY RHUBARB GALETTE

My son Hank (10) loves to bake with me. It’s the sweetest!

Here’s the deal: If you are a master pie maker or just starting out, the galette (basically a free-forming pie) is the easiest and most gorgeous sweet dish you can make, and adding strawberries and rhubarb makes it the most delectable rustic dessert, “wow-ing” whomever you are making this for.

If you are new to rhubarb, do not be intimidated! You can find it at any supermarket; just ask your produce person. Usually, the leaves are already cut off, and they look almost like celery sticks. They do not taste good raw, so don’t take a bite, but once they are cooked with the strawberries and sugar, they are divine! Another thing I love about a galette is that you don’t need a lot of “stuff” to make this rustic sweet treat. You don’t need a pie dish, pie weights etc. — you just need a baking sheet, and this one is my favorite. I got it for my wedding 16 years ago, and I have used it at least once a week.

Just…yum!

Active Time: 20 minutes

Total Time: 1.5 hours (including baking and cooling time)

Serves: 6-8

INGREDIENTS:

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1 cup of unsalted butter, cut into cubes (cold)

• 1 teaspoon salt

• 4-6 tablespoons of ice water

• 1 egg (beaten)

• 1 tablespoon raw sugar for dusting

• 3 cups of rhubarb, diced

• 3 cups of strawberries, hulled and quartered

• 1 lemon zested, about 1 teaspoon

• 1 cup sugar

• ¼ cup cornstarch

• 1 tablespoon oats

DIRECTIONS:

1. Make the crust: In a food processor, add in the flour, sugar, salt, and butter and pulse the mixture until the butter pieces are the size of peas. Slowly add in the ice water, tablespoon by tablespoon, until you are able to pinch the dough together and it sticks.

2. Pour the dough onto a clean surface and press into a disc that is about 1.5 inches thick. Wrap in plastic wrap and refrigerate for at least two hours. (You can also do this the day before.)

3. Preheat the oven to 375° and line a baking sheet with parchment.

4. Take the dough from the fridge and roll it out into a large circle, about 12 to 13 inches in diameter. You want to be careful not to make the crust too thin, or the fruit juices will come out. Transfer the dough onto the baking sheet and put it in the fridge while you prep your filling.

5. In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, and lemon zest.

6. Take the dough from the fridge, sprinkle the oats in the middle area, and then lay the filling in the middle of the dough, leaving 3-4 inches of space to fold the edges.

7. Fold the edges over to cover and hold the filling in place. Brush the egg onto the crust, dust with raw sugar, and put in the oven.

8. Bake for about 45-60 minutes or until the crust is golden brown and the filling is well-cooked.

9. Let cool before serving.

10. Enjoy!

TOOLS I USED TO MAKE THIS RECIPE:

• Rolling Pin (I used my grandmother’s, but this is close.)

• Baking Sheets (I have used these same baking sheets for the last 16 years.)

• Lemon Zester

• Measuring Cups

The legendary Captain!

You might know, or you will soon find out, that I am a true animal lover. We have adopted most of our dogs and all of our cats, and we also have an array of chickens, horses, bottle calves, and, of course, cows. Once a week, I want to share a little story about one of these sweet characters on the ranch.

Captain is my son Hank’s dog. He is a little dog, but all muscle, and he has a very funny attitude. We finally did the test where we discovered what his DNA is, and he is 75% pit bull and only 25% Chihuahua — which honestly tracks. He is always everyone’s first favorite. He loves any and all attention he can get and is usually the first to warm up to you and sit on your lap. We’ll use Tails from the Ranch to tell you more about all the animals on the ranch and share silly stories about the furry friends that roam around our home.

See you next week!

xo, Elizabeth