Ol’ Red

old red beforeboot holding cloth 2Grieb Ranch folks got out the rubber boots last week . . . not because it rained, but because they needed the boots to hold down the drop cloth as they painted the house. Next on the paint gun agenda was Ol’ Red.Painting red 2

Ol’ Red has been a fixture of Grieb Ranch since the 1970’s and has been places that some people only dream of going. It could spin quite a yarn if it were able. The first time Connie drove home from the Santa Maria fair by herself pulling a trailer, it was Ol’ Red that she pulled.

Another memory takes place in the back country off Hwy 166 where Connie was sent to pick up a wild cow. Ol’ Red gave her quite the scare when she ventured down a steep hill the trailer started to pass her. Turns out the trailer brakes weren’t working! Yikes. She had to wait for some cowboys to rope Ol’ Red and keep it in place while someone else drove the truck into a safer place and set the trailer back behind the truck.

Flap, Flap, Flap the sound came from the trailer recently as Connie was hauling heifers from the hills into the lower corral. Connie stopped and checked the trailer and found the tread coming off one of the wheels. She was able to wind the truck and trailer down the hill to the lower corrals still fully loaded with the flap, flap, flap sound continuing. Once on the flat lower section the heifers were unloaded and then began the fun process of changing out the tire in a bit of an unconventional way . . . a tractor was used as a jack! Little P witnessed this tire change and quickly started practicing the method on his own. Ethan was also available to lend a hand and some muscle using the lug wrench to remove the bad tire.

So with a new tire came new paint, but not just paint, Ol’ Red also got new mats on the replaced floor and rust converter as an undercoat. Ol’ Red is still red – quite RED – and shines with its new coat ready to take on new adventures for Grieb Ranch.

Old red with new paint full pic 2

“Mr. T” a Stalwart Teacher of Kids at Ag Adventure Camp

3 boys and a horse (960x825)

We just spent most of the past two weeks teaching kids about Agriculture and God’s creation at Ag Adventure Camp put on by the Apela Foundation. What a joy it is to watch the delight in the girls and boys faces when they ride for the first time, or hold a chick, or milk a goat or experience God’s handiwork and beauty.

Mr T waits to be groomedOne of our Grieb Ranch horses, “Mr T” has been a stalwart participant in giving kids the opportunity to ride for the past four Ag Adventure Camps. Most kids have never been on a horse prior to camp and most are excited. First-timers approach the horse a bit gingerly as the closer they get the more they realize the size and power of the creature. However, as they ride they discover the joy of helping this powerful yet timid-by-nature creature negotiate around the arena.

Sam Savitt horse story author and artist sums up the horse perfectly,

“He is in some ways, a paradox of nature. Because of his size it is difficult to realize that he is a timid creature, quick to fright and flight. Yet he can be taught to gallop into the thick of artillery fire, ford a flooded river, endure head-on collisions of the polo field, and face a maddened steer, or jump a course of the most formidable obstacles you’ve ever seen. He has a simple one-track mind, but he possesses a terrific memory.”

Mr T teaches ridingWe help our Ag Adventure campers understand how a horse thinks and reacts and teach them to guide a horse using their eyes, sitting up straight and using a giving hand. In a given Ag Adventure Camp week Mr. T might have as many as 32 new riders. He keeps going along and doing his best to follow each rider’s instructions as the riders learn how to guide him around the arena and around the poles.

Mr. T came to the Grieb Ranch four years ago just before the second year of Ag Adventure camp. He was purchased from a ranch in Texas. Grieb Ranch uses him to round up the cattle in the hills and for regular riding around the ranch. He is a 10 year old, sorrel color, registered Quarter Horse. Mr T has a full registered name, CTR Peptos Surfine, which is a bit difficult to remember and because he has a brand near his left stifle which is a circle surrounding the letter T – Mr.T is the name we use.Mr T's brand

We enjoy Mr T and are thankful that he continues to give the Ag Adventure kids memories of riding that they will treasure for a life-time.Kids with Mr. T saddled

Ag Adventure Fruit Pizza

Ag Adventure Fruit Pizza

Ag Adventure Fruit Pizza

We just finished up the Girl’s week of Ag Adventure Camp and one of the foods they made was Fruit Pizza. Not only was this a hit for the girls, it also got rave reviews from the volunteer staff. The Fruit Pizza boasts a sweet, crumbly crust, a slightly-sweet, creamy filling and is topped with the freshest fruits of the season. Since we live on the Central Coast Strawberries are a must!

The recipe is super easy – so easy we made it in a barn!


Ag Adventure Fruit Pizza
From the Kitchen of: Connie Grieb Willems                    Servings: 16

Ingredients:

Crust:
1 18 oz package refrigerated sugar cookie dough, softened

Filling:
1 8 oz package cream cheese, softened
4 tablespoon powdered sugar
½ teaspoon vanilla

Topping:
1/2 cup peach preserves
1 cup fresh strawberries, stemmed and sliced
2 kiwifruit, peeled and sliced
2 peaches, pitted, peeled and sliced
Whip Cream

Directions:

Crust: Preheat oven to 350 degrees F.  Shape cookie dough into ball and place dough in center of round stone or pizza pan. Using lightly-floured rolling pin, roll out dough to 12-inch circle or fill a rectangle pan, about ¼ inch thick. Bake 18-20 minutes or until light golden brown. Cool Completely

Filling: Combine cream cheese, powdered sugar and vanilla in small bowl; mix well. Spread mixture evenly onto top of cookie crust then top with preserve.

Topping: Remove stems and slice strawberries (an egg slicer works well).  Peel and slice peaches and kiwi fruit, or your favorite fruits and arrange over preserves to cover entire crust. Pipe whipped cream topping around edge of fruit pizza. Cut into slices with a pizza cutter.

All In A Day’s Activities

3 boys and a horse (960x825)The list of things to do never ceases to end at the ranch. We are gearing up for Ag Adventure Camp next week where several of us introduce agriculture to kids who don’t get to experience what we do everyday. Several of our Grieb Ranch horses provide the kids with riding experiences to treasure. Many of these kids have never had the opportunity to ride. We bring in baby chicks which amuse the campers. We enjoy the delight on these kid’s faces as they hold the delicate, little, fuzzy creatures. The goats give hands-on experience in milking. The kids learn to rope a steer . . . a dummy steer, shoot a bow and arrow, play horseshoes, shoot BB gun and just simply take in the great outdoors and experience so much of God’s creation working together.

We have sent some calves to market as the grass goes to seed. It is this time of the year that we process/butcher a nice grass-fed steer for our meat for the year which makes for some nice tender steaks. We have also hatched out some new chicks.

All in a day's work

All in a day’s work

And in the midst of all this we had a unique happening at the ranch. As if we do not have anything else going on at the ranch . . . A young cow got her head stuck through the fence. This was a first for us. We had to get a jack to spread the bars to get her out… we then used rope to help turn her head.

On top of all of this Ethan is getting a heifer ready to show at the fair. He recently participated in a 4H Presentation Day that was held at UC Davis. He gave his presentation, “Pre-Show Heifer Fitting Guide”, where he received a Gold at County Level, Regional Level and then State Level. Ethan Certificate (936x1024)Congratulations to Ethan!

All in a day’s activities!

Fresh Summer Fruits From the Orchard

Enjoying the fruit of our labor.

Enjoying the fruit of our labor.

“The fruit of our labor” is quite literal here at Grieb Ranch as we enjoy summer fruits plucked fresh from the Grieb orchard trees. With Summer just around the corner we are anticipating another season of deliciousness. The Anna apples are just coming ripe, the first of the apple crop.

Orchard Apricot Jam

Orchard Apricot Jam

The Aprium and Katy apricots have come and gone. The birds came in just as the apricots were barely ripe and knocked hundreds of apricots all over the ground. After all the working of watering, hoeing, tilling, etc. the birds were getting the best. What they knocked off we picked up and used for apricot syrup, apricot jam or fruit leather.


Grieb Ranch Apricot Syrup Recipe:

  1. Wash apricots (about 3 lbs), cut into quarters and throw away the pits. There is no need to peel the apricots, although you can if you wish.
  2. In a large Dutch oven, cook the apricots in a little water until they are soft, then puree using a blender or food processor.
  3. Measure the puree (I had 6 cups of puree) and then put it back in the Dutch oven. Add an equal amount of sugar and about 1/4 cup of lemon juice. The lemon juice keeps the apricots nice and bright but you can leave it out. The cooked syrup will be a darker brown color, but will still taste great!
  4. Stir the sugar/apricot mixture until the sugar melts, but first……TIP (this will save you much frustration and mess) take a stick of butter and just rub it along the inside lip of the Dutch oven. The butter fat will keep the syrup from boiling over. This is the voice of experience, apricot syrup all over the stove, floor, etc. is a sticky mess.
  5. Bring the mixture to a boil, and stir often until it reaches 215 – 218 degrees (use a candy thermometer).
  6. Remove the mixture from heat, stir and skim off the foam if there is any. Pour into 1/2 or 1 pint jars (I used 3/4 pint jars here, but they aren’t always easy to find). Leave about 1/2 inch of headroom.
  7. Wipe the jar rims with a moistened paper towel and put on the two-piece lids.
  8. Bring water to a boil in a water bath canner, add the syrup jars (using the little basket that keeps the jars off the bottom of the canner), make sure that they are covered with 1-2 inches of water and bring back to a boil. Reduce heat somewhat (you still want it to be boiling though) and process for 10 minutes.
  9. Remove the jars and set on a towel on the counter top to cool. There, you have made delicious syrup perfect for pancakes or biscuits all winter long.

Some additional tips: The 6 cups of puree made about 4 pints of syrup.  You can also use this same basic recipe to make raspberry, strawberry, blueberry, cherry or grape syrup. Don’t reduce the amount of sugar as the recipe won’t work. For lower sugar syrup look for an approved reduced sugar jam recipe (ask your local extension agent) and cook until it is just short of  setting. Syrup is basically runny jam!

Tex: The Go-To Horse

Smiling cowboy

Tex was the Go-to horse. We always relied on Tex and he would do anything asked of him.

He was the horse that kids could ride, the horse you could swing a rope off of, the horse who would always help round up the cattle, the horse to take on a long pack trip, the horse to take camping, the horse we knew our kid could be safe on, the horse that introduced numerous kids to horse back riding at Ag Adventure Camp. Tex participated in Daniel and Jessica’s wedding. He carried the bride from the wedding site to the reception.

He became part of the Grieb Ranch horse string in the Fall of 2006 as a two-year old. Tex was Daniel’s horse. Daniel got him in trade for work done at a man’s ranch in Sioux Center Iowa while at college. Daniel broke Tex to ride and to get him ready to pull calves back home Daniel pulled classmates across the snow-covered football field on inner tubes behind him while riding Tex. Tex was hauled from Iowa to Grieb Ranch after Daniel graduated from college.

Daniel enjoyed Tex’s personality, saw that he had good conformation and liked the Quarter Horse bloodlines he came from. We all enjoyed how he greeted us with his special neigh and we knew he would love doing whatever was to be asked of him that day – even on his last day.

IMG_1362 (1024x683)

Tex has left us treasured memories, and experience gained. Thank you Tex.

A Verse For My Mother

Lorna and Sandi
Kind and gentle, loving and giving,
She is truly a model for daily living.
Compassionate, selfless and caring,
She lives her life entirely by sharing.

A beautiful, pure, saintly soul,
A woman with a heart of gold.
A wonderful mom and grandma too
Who unconditionally loves her babes no matter what they do.

A lady of many talents is she,
Like cooking, sewing, quilting, all three.
She may call or visit to bring homemade bread
Or a handmade gift sewn with golden thread.

She knows how to balance her work and her play,
And save a task for another day.
Contented to curl up by the fire with her kitty and a book
On a quiet day in a cozy little nook.

She tenderly shares her Godly heritage now
And shines God’s light upon all of us somehow.
And hopes all will receive faith in the Word
By hearing the good news of the truth they have heard.

She is loved by her family ever so dearly.
Her inestimable worth is seen very clearly.
So these words to her I now send
To show that my love to her will never ever end.

My love to you mom from your daughter Sandi

“Favour is deceitful, and beauty is vain: but a woman that feareth the Lord, she shall be praised.” Proverbs 31:30

(Sandi’s Mother was Lorna Grieb. Sandi currently is the owner/operator of Grieb Farmhouse Inn)

Grandma Gertrude Grieb and her daughters.

Grandma Gertrude Grieb and her daughters.

Four Generations Lorna, Sandi, Julie, Lily

Four Generations
Lorna, Sandi, Julie, Lily

Croquet Anyone?

Ranching can sometimes feel like, “all work and no play”, yet we love to make memories as a family and treasure the many fond memories we have playing games on Sunday afternoons and holidays at Grandma and Grandpa Grieb’s house. There were three outside games we all enjoyed as kids: Croquet, Kick-the-Can, and the ever-popular Bamboo Patch game.

Now that the tables are turned and we ARE the grandparents; our family tradition of playing games together continues.

The big fields next to Grandma and Grandpa Grieb’s house were often filled with the harvesting and drying of apricots. However, when the fields were cleared after the harvest we quickly took up that space for our outside games. Croquet was one of the first games we set up. Grabbing the mallets, balls, ball stakes and wicks we set up the familiar pattern. We then developed our hitting skill by whacking the croquet balls with a mallet through the ball stakes. The game is played by 2 – 6 people and the object is to get from one wick to the other through the stakes taking turns. The first one to hit the stake on the other side is the winner. You can break up into teams or just fight for ball position as individuals.

Recently we got out our Croquet set at Grieb Ranch for four generations to play. As we were setting up, Papa (Carl) declared that he would surely beat us all. Little did he know that the playing field was dotted with holes left by the chickens where they spend part of the day sunbathing. Those holes made the game more challenging than usual and much laughter was heard across the playing field.

Memories by Connie Grieb Willems

Each Day is Closer to a Rainy Day …

No grass no water

“Each day is one day closer to a rainy day,” exclaims Connie Willems of Grieb Ranch in Arroyo Grande. She continues to be hopeful as we all pray for rain. “Any amount of rain is considered a blessing for this ranch. 2013 -14 were some of the driest years in our local history and the driest in 85 year-old Carl Grieb’s life-time. The state has declared SLO County a natural disaster area due to the horrific drought.”

“The current drought on the Central Coast has made a big impact on my life and family, “ continues Connie, “Last year with no affordable food for the cattle and no grass on the hills we shipped cattle to sell and also shipped a few to Oregon to put on pasture.” The 2015 feed year started out promising as local ranchers got rain before Thanksgiving to green up the hills; then the rains stopped. So once again in 2015, we are experiencing a severe drought.

Connie went on to explain how Grieb Ranch has coped, “This year we again reduced the numbers in our cow herds by selling all the older cows and the open (not pregnant) cows. We also weaned the calves early and put them on permanent pasture in a different area. We have a little feed, but water has been the bigger issue. The stock ponds strategically dispersed over the range to shorten the distances cattle walk to get water are now dry. To help with the drought we found a spring and then developed a delivery system to pipe water up a hill using a 1000 ft of pipe. Now the natural springs are slowing down and it is only April.”

In the article, Drought and Grazing by Royce Larsen, Area Watershed/Natural Resource Adviser through UC Cooperative Extension says, “There is no such thing as an average year, which makes management decisions very difficult. We have to live with wet years and dry years . . . Many refer to the average of an area for making management plans. However, the average rainfall in SLO County is not a very good indicator for planning ranch activities like forage production, cattle numbers and other agricultural crops. . . For more practical purposes, the years that are below the average determine what and how much forage can be produced on the ranch, and number of cattle that can be grazed on a sustainable basis.”

It will be interesting to see if this current drought is worse than the great drought of 1862-1865 that wreaked havoc on the state and the cattle industry. Half of the cattle in the state died as a result of that long drought, and large numbers of cattlemen were forced out of business – forever changing the way the ranching industry did business in California. There are stories of driving cattle over the cliffs into the ocean to save them from suffering. In other years, creative foraging was introduced. We understand that trees were cut down so the cattle could eat the leaves.

Royce Larsen also states, “We have had severe droughts eight times since 1869, or approximately once every 17 years. But none of these have lasted for three years in duration like the 1862-1865 drought did.” Royce goes on to say, “Based on 137 years of rainfall data, we can expect a drought that creates feed shortages about every six years on average.”

The current drought, 2013 -2015, mimics the great 1862-1865 drought. These conditions force modern ranchers to get creative and have permanently impacted California ranching for years to come.

“Since the water year is not yet over there is a small chance we could get more rain,” states Royce.

Cal Poly Rain Data

For more rain data information and for current data check out the following websites:
Dept. of Public Works , City of Paso Robles,
Cal Poly Irrigation Training and Research Center

When The Going Gets Tough . . .

Carl, JR and Gene - Ranching friends through the years.

Carl, JR and Gene – Ranching friends through the years.

“When the Going Gets Tough, the Tough Get Going!”

Yes, we have all heard that phrase but have you ever thought of that when you are sick or on vacation? Well consider the life of a rancher or farmer . . .

Ranchers can’t call in sick. There are no such things as “sick days” or “sick leave”. The animals always need to be fed several times a day. Rain or shine, freezing or scorching weather, holiday or weekend, whether the farmer is sick or feeling great, the animals must be fed. Farmers can’t call in sick either. Harvesting and irrigating crops at the right time is crucial. The harvest won’t wait.

In addition to trusting in God and a lot of prayer, the farmer or rancher has to decide on priorities. What has to be done today, what can wait and what can be put off indefinitely. Then he or she has three options; tough it out, hire employees or rely on family and friends.


A support network is so important that banks do not like to lend money to buy a ranch outside of a person’s current area or state. They feel farmers and ranchers have a better chance of surviving if they have a network of family and friends to rely in the rough times.

Even the toughest farmers and ranchers will experience sickness sometime in their lives. They need to be prepared by planning ahead, building a reliable support network and always trusting in God.

How can you fill in for or pray for a farmer or rancher today?

How can you help a rancher today?

How can you help a rancher today?

By Margie Grieb Runels