Vendor Profile: Haiwick Heritage Ranch


Paula from Haiwick Heritage Ranch joined market in early 2017, but her family has been ranching on their land in Hyde County since the late 1930’s. Nick and Paula had been living in the suburbs of Washington DC, managing jobs and their kids, for a number of years. Although quite a culture shock for their city-raised kiddos, they decided a move back to South Dakota was just what they needed. So, in 2013 they packed up and made their way back to middle America to ranch on the land Paula played on as a youngster. Today, her kids have adjusted like champions, diving into local 4H programs and helping on the ranch. Paula and Nick have also adjusted, although you will occasionally hear Paula daydreaming about some amazing pho back in DC.

Selling at farmers’ markets is new for Haiwick Heritage Ranch, but they enjoyed their first season. Paula says her favorite part of selling at the Capital City Farmers’ Market “is getting to have the face to face contact with my customers and hearing their feedback. I’m a people person and going from being in DC for 19 years to back on the ranch makes me feel a bit isolated, so it is great to be out and hearing our customer’s stories.”

Paula says she has always felt like the tune “one of these things is not like the other” was the soundtrack of her life because she tends to seek out situations where she is the odd ball. “While I couldn’t wait to get out of dodge and live the city life, I always felt like the country girl from SoDak, sharing random ranch facts with people who had never even seen a cow in person!” It’s moments like those which made her realize growing up near Highmore on her family’s ranch was rather amazing.

Back in the countryside, she sometimes feels a little misplaced because she does miss the hustle and bustle of her DC life. As she looks out across the grassland on her family ranch, though, she knows moving her family back to Hyde County was the right thing to do. She relishes the opportunity to raise her kids in a wonderful community. “I believe that each of us has a lot to contribute to our way of life and I am passionate about ensuring our community continues to thrive,” says Paula.

The beef Paula and her family sell is dry-aged, hormone-free, steroid-free, and antibiotic-free Angus.  “I always root for the underdog. So, while a good, pink filet mignon makes me downright giddy, I would say my favorite cut of beef is a roast.” Many of her customers (from more urban locales) say ‘I’ve never cooked a roast.’ For Paula, this seems foreign because “I grew up with roasts as my go to. But, given that knowledge, I began a campaign to get roasts some respect. This is favorite fool proof roast for a classic roast beef and potatoes meal or for AMAZING leftover sandwiches. Also, a new favorite from last year is a little cold roast beef on a slice of B&G Produce cucumber with a dollop of horseradish and dill. SO. SO. GOOD!”

Fool Proof Roast Beef

  • Preheat oven to 500 degrees (yee gad you say…well keep reading)
  • Take a roast – any kind will work (I used a rump roast for the picture below). Make sure it has good marbling. The ones with no marbling are the toughest cuts and work better using a crock pot.
  • Sprinkle generously with salt & pepper and place in a roasting pan. I also like to add potatoes, so get those prepped as well, if using.
  • Put the uncovered roast, and potatoes, in the 500 degree oven. Shut the door and DO NOT open again until you are ready to remove the roast.
  • After closing the oven door, immediately turn oven down to 400 degrees.
  • Cook 7 minutes per pound. Yes, you have to do the math. What I mean is that if it is a 3 pound roast, you’ll let it cook for 21 minutes. If you like yours a little more pink, do 6 minutes per pound, which is what I did for the results in the picture below. Make sure to set your timer, so you don’t forget.
  • Once timer goes off, turn the oven off and leave the roast in the oven for another 90 minutes. Don’t be tempted to open the door.
  • After 90 minutes, take the roast out of the oven and let sit for 15-20 minutes before slicing. This will help keep all the lovely juices in.
  • Once rested, slice against the grain and enjoy!

If you want more recipes, check out Paula’s Pinterest page @HaiwickHeritageRanch. She has recipes organized by various cuts of beef.

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