Jumbo Summer Squash Stuffed Fritata

You know it is summertime when you have more squash than you can eat. You do you best to keep up and eat them while they are young and tender but eventually they will be as big as your forearm and not appear as delicious as the small ones . Fear not, that gigantic squash is still edible. Check this out… this recipe feeds about 6


  • 2 (extra)Large Summer Squash/Zucchinis
  • 3 Jalapenos/ Fresh Spicy pepper
  • 1 onion
  • 4 cloves of garlic
  • 2-3 cups of cheese (cheddar or jack)
  • A squirt of raw unpasteurized goat milk ( or other creamy milk-like substance)
  • 4-5 Pajaro Pasture Eggs


  1. Slice the squash in half the long way, hallow them out with a knife and spoon, careful not to break the skin( its ok if you do)
  2. Dice all the vegetables and put into a mixing bowl, beat in eggs and dash in some fresh goat milk.
  3. Pour mixture into squash and adorn with cheese
  4. Bake in a shallow greased baking pan at 350F for about 20-25 minutes or until mixture is no longer jiggly and cheese is brown. Check often but, your nose is better than a timer
  5. Let it cool and enjoy.

It makes great leftovers too!!

Backwood Beer Batter Deep Fryin

Yall Come for this ONE.  Remember folks these eggs are some of the healthiest eggs around. Even more reason to incorporate them into a good ol’ deep fry session. Some of you may be season fryers and some may be testing the oil for the first time. Either way it’s a change of pace from the salad and smoothies of Santa Cruz. Warning: Hot oil burns, so don’t put your face in it also a shirt is recommended. Always have some extra oil handy in case the frying oil gets too hot, add more oil to mellow it out, and never ever add water to hot oil.  Also don’t try to fry frozen things! Despite the exciting possibility of burning your house and body away, deep frying is easy. Recipe is good for as many people as you want depending on how many ingredients and oil you have.

Suggested Ingredients:

  • Onions
  • Chicken (duh)
  • Summer Squash
  • Potatoes
  • Bananas
  • Nopales ( Young Prickly Pear Pads)
  • Lots of Frying oil (Soybean, Peanut [healthiest], Canola, anything with a high boiling temp.)

Hey Batter:

  • At least 5 Pajaro Pasture Eggs
  • A squirt of raw unpasteurized goat milk (or creamy substance of your delight)
  • A squirt of beer


  • An assortment of Breadcrumbs (Polenta, crushed stale bread, panko)

Pre-batter Dredge:

  • Flour (Power)

Dippin Sauce: Mix these ingredients together in a bowl in proportions you deem desirable.

  • Mayo
  • Yogurt
  • hot sauce
  • BBQ sauce
  • garlic
  •  dash of lemon juice
  • salt/pepper


  1. Cut all that is to be fried into finger sized pieces. If you are using Nopales remember to burn or singe the spines off over an open flame.
  2. Prepare the following stations: A plate with flour, a bowl with batter( Beaten egg, beer, milk and hot sauce), another plate with the ‘multicultrual’ breadcrumbs of your choice.
  3. Pour about 2-3-4 inches of oil into a small pot and heat over medium-high heat. The temperature of the oil is very important, you dont want it too hot that it is smoking or too cold that when you put something into the oil it doesn’t bubble. Regulating the oil temp. is important throughout the process as the oil gets dirty with the batter. If it gets too hot take it off the heat and add more oil.


  1. Repeat the following with everything you want to fry…… Dredge slices in flour then lather in batter, roll in breadcrumb, then drop them in.
  2. Cooking time will vary with the type of food you are frying and how hot the oil is. Ideally you want things to fry fast, less than 3-4 min. Note: Potatoes take a while to cook depending on how think you slice them.
  3. Note: Unless you have a commercial fryer you will be dredging, battering, and frying in succession. Take your time, dont overload the fryer.
  4. Once food appears to be done being fried, pull it out and put on a plate with paper towels. Eco-option: use a strainer propped up over a pan to drain the oil and catch runoff for cooking eggs in the morning.
  5. Continue frying until you experience chest pains, prolonged euphoria, and/or delusion. OR until the oil becomes mostly full of fallen batter and breadcrumbs, strain the oil and save for later.
  6. Dip your fried goods into your dipping sauce, which is noted above.

Hello world!

Welcome to PajaroPastures.com

We are slowly rebuilding the website, please bear with us. There are a lot of pictures and information about the farm on the Facebook page ( facebook.com/pajaropastures ) .

Thank You,




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What happens when the perceived benefits of plant-based diets meet traditional pastoralist in remote regions of the world ? Do these traditional cultures ditch their millennia old way of life for the warm and fuzzy ethics of a good black bean burger? Spoiler alert: the answer is no, they retain their livelihoods and learn about new practices to protect their fragile ecosystem...

Pastoralism is one of the most ancient ways of life known to humans With todays' changing environmental and political climate, the pastoralist is facing more extreme challenges than ever before. Rather than being vilified for their unique and respectful way of life they are leveraging the ecological understanding of regenerative grazing practices to restore their degraded grasslands and subsequently their rich way of life.

Whenever I hear people preaching the perceived value of going vegan I immediately think about that same person trying to preach the same message to a traditional pastoralist. How's that one going to play out?
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Proudly not vegan - Proudly not worried about it One goat feeds 50 people in drylands Africa. One cow feeds 300. The idea that most people in the world, who predominantly live in dryland areas, could survive off of crop or tree “plant-based” protein is ecologically ignorant and culturally insulting. It also utterly misses the critical need for ruminant management in grassland ecosystems, essential for soil, water, and climate health. The notion that I should eat a fake-food veggie burger made from soil-killing soy and wheat instead of a pasture-raised steak produced in ways that can be maintained in perpetuity is to malign reason and is an affront to ethics. Vegans need to check themselves. The only way to counter deleterious and industrial production of food (all foods) is by creating new methods that are regenerative and ecologically sound for the earth in all its ecosystem types - not by attempting to vilify one form of food. Meat is here to stay - forever - and so is animal management to build soil to replenish water tables and sequester carbon. Thank god for this alternative. It is our salvation - figuratively and literally. Yebo!

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extra goats and sheep, tell all your friends!! Available alive or in processed form. Thanks for looking! ... See MoreSee Less

few too many goats and sheep. all pasture raised and in great health. Four does and three wethers. all boer or boer cross. one dorper lamb and two blackbelly ewes. 250 alive and 350 processed. buy more than five at time and ill drop the price. located in corralitos. DM for contact info Thanks!

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