Elizabeth Poett welcomes us to her family's 14,000-acre ranch in California; working side by side with her husband, Austin, she tends to the land beginning at dawn; for dinner, she prepares a Santa Maria Style Tri-Tip and a Blackberry-Apple Galette.

Elizabeth celebrates springtime by harvesting fresh honey to use in a honey lemon cake and in preparing lemon buttermilk fried chicken as a thank you gift for her neighbors.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew for a day of gathering cattle; she serves brisket sandwiches out of the tailgate of her pickup truck.

Elizabeth prepares a special barbecue dinner for her cousin Roz's family visiting the ranch, complete with fresh baked herb focaccia with edible flowers and barbecued pork ribs steamed in apple cider.