RANCH LIFE

SUMMER OF FIRE & ICE CREAM

A BLAZING SUCCESS

Wendell and Linda Ryan finish up the homemade ice cream. (Photo courtesy)

BY MARCELLA EPPERSON

Summer in Texas. Hot days and hot nights are the norm in Texas, so when we get to relax, we usually think of ways to make the temperatures more friendly – meandering floats on Hill Country rivers, icy beverages or lazy Sunday afternoons by a pool. But some Texans actually turn up the heat – on purpose.

In July, many growing season prescribed fires are implemented all across Texas. The benefits are many, including removing heavy loads of fuels (these heavy fuel loads are almost always the culprit when there is a catastrophic wildfire), and increasing forage and habitat quality for many native Texas species and livestock.

Almost all of Texas is a fire-adapted ecosystem. Natural fire cycles helped to maintain the biodiversity of plant life and kept the forests and grasslands healthy by removing excessive brush and undergrowth. Unfortunately, fire was largely removed from this ecosystem when the Europeans settled here.

The result?

Since the mid-1800s, brush and cedar slowly choked a landscape that was once a mosaic of broad vistas with native prairie tall grasses and intermittent areas of timber. Fortunately, fire management became accepted as a tool for land management and after years of preparation, we implemented our first prescribed fire on the ranch in July, 2017.

The process leading up to the first prescribed fire was daunting. It took eight years of planning and another full year of land preparation, including the dozing of very wide firebreaks. Almost 30 volunteers from two prescribed burn associations assisted as we burned. The effects of our very first fire were immediate and exciting. The very first evening, quail – a fire dependent species – and their young were scurrying around the burned areas. Deer were everywhere and birds were singing their hearts out.

I drove around the unit with a friend until midnight, making sure any still burning stumps or branches were moved into the pre-burned area. Inside the charred black, the glowing coals from burning stumps cast an eerie glow while a gentle breeze sent shimmering sparks to the earth. The next morning, and for many days, my son Virgil and I continued to patrol. The fire burned through the cedar, which was previously impenetrable on foot or by horseback. Our prescribed fire was doing its job, and doing it well.

A few days later we experienced our first minor complication. As temperatures soared to the century mark in the days that followed the fire, humidity cratered. Spot fires began to creep backwards, closer to the southern edge of the burn unit. We watched closely. After a day or two of that we decided it would be best to re-fireproof that area. The very next day, and the day after, we received generous afternoon rains which put out the last two hot spots. It was such a great relief, and so beneficial for the recently burned land.

Through all this, my eldest, Virgil, worked tirelessly with me day after scorching day. My husband was a trooper and supported as needed – my days were turned upside down with my responsibilities as fire boss. A dear friend, Linda Ryan, came to the area on business and thankfully ended up staying with us through the date of the fire to assist. She just happened to bring along her wonderful ice cream maker. My youngest, Wendell, who wasn’t able to help with the fire, surprised us by making homemade ice cream with fresh milk from our Jersey cow.

Feeling inspired to adventure beyond plain vanilla, he added Canary melon. The result was simply amazing. I think we all would agree … homemade ice cream is pure heaven when you’re working outside on a hot Texas day.

Our summer of fire and ice cream was a blazing success.

WENDELL’S HOMEMADE VANILLA AND CANARY MELON ICE CREAM

These quantities prepare a gallon of ice cream.

INGREDIENTS 2½ quarts whole milk 2 cups heavy cream 2 cans sweetened condensed milk 1-2 tablespoons vanilla, depending on your taste 1 canary melon, peeled, de-seeded and diced

DIRECTIONS Mix liquid ingredients and chill. Add diced melon. Pour into ice cream freezer. Freeze according to ice cream maker’s directions. Enjoy!

Marcy Epperson lives with her family near Rocksprings where they raise grass finished beef, sheep, goats and horses. See what’s going on at the ranch on Instagram @heritagebeef or follow on Facebook @HeritageBeef to learn more about ranch life.

Controlled fire at the Epperson ranch will help maintain plant diversity, remove fuel and increase forage and habitat for wildlife. (Photo by Marcy Epperson)