Skyelark Ranch is operated as a family business and partnership by us, Alexis and Gillies Robertson, with varied amounts of help and hindrance from our Border Collie Skye.
We started Skyelark Ranch following years of combined experience in environmental and natural resource management. Alexis graduated from UC Santa Cruz with a bachelor’s degree in Environmental Studies and Agroecology, and has since been working in a variety of positions and research in those fields. Likewise, Gillies holds a bachelor’s in Environmental Management from the University of Tasmania, Australia, and has been working in that field since 2003.
We both value good food and have always sought out local, sustainable, and unique sources as a way of making what we eat more meaningful to ourselves, and to ensure our choices are in the best interests of the land. It was easy for us to see the parallels between our chosen professions and our love of sustainably produced foods. We have taken what we enjoy and what we value and combined them to shape our business as livestock ranchers.
We value the importance of a sense of purpose and place; we look forward to a life of challenge and comfortable self-sufficiency and hope that through our efforts, hard work and ingenuity we are able to meet those goals.
Our combined experience and diverse backgrounds have provided us with the necessary tools to operate Skyelark Ranch in a manner that balances our passions for sound environmental stewardship and providing a range of healthy, and humanely raised livestock products.
Welcome to the Skyelark Ranch Online Farm stand. Here you’ll find a list of what we currently have available and where you can find it.
We currently have some of our delicious whole pastured chickens available for purchase.
Whole Pastured chicken (3.5 – 6 lbs) – $4.50/lb
To order or schedule a pickup/delivery please contact us either by email – firstname.lastname@example.org or by phone – 530 796 0707.
We are unfortunately out of stock for lamb for this year. Please check back for lamb in late spring 2012. In the meantime checkout http://www.skyelarkranch.com/the-lark for up-to-date news on the flock.
Pastured Berkshire Pork
We now have a selection of our pastured Berkshire Pork available.
Contact us for availability and prices.
This year we are attending the following Farmer’s Markets:
Davis Farmers’ market – Wed. 4:30-8:30 pm, Mar 21 thru Oct 24, 2012 http://www.davisfarmersmarket.org/
If you’d like to place an order we’d be happy to bring it to the market for you to pick up.
Delivery locations and schedule
We make frequent delivery trips to San Fransisco, Oakland, Berkley, and Davis.
Contact us for schedule and details.
Thanks for visiting our farmstand.
** Got a great recipe for Skyelark Ranch Chicken or Lamb? Or do you have a burning desire to let the world know how great last night’s BBQ was?
Feel free to share it on this page!
Alexis and Gillies
Here’s one for starters….
Moroccan Lamb Chops
Thanks to Lisa Benaron this was the first lamb dish I ever made. Lisa sent it to me when I was in Tasmania… where lamb is a staple. Never did try it on wallaby but could have been good.
8 Skyelark Ranch lamb loin chops
1 Tbs olive oil
3 cloves garlic
1 tsp. cinnamon
1 tsp. cumin
1 cup chicken broth
1 Tbs. tomato paste
1 cup dried apricots
1 can garbanzo beans
Pour oil in pan on medium/high heat. Brown lamb for 4 minutes turning once. Transfer to plate and set aside. Add garlic and onion and cook until soft. Add cumin and cinnamon and cook for an additional minute. Stir in broth, tomato paste, apricots and garbanzo beans. Bring pan to a simmer and return the lamb to the pan. Cover and simmer for 10-12 minutes, turning the lamb once. The lamb should be pink inside and tender.
Serve with couscous and a toasted baguette.