Cool Springs Ranch
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Regina-Ft Qu'Appelle-Yorkton-Canora

SATURDAY,June 10 

Order June 1 - 7

 

Saskatoon - Humbolt - Watson

SATURDAY, MAY 27

Order May 18-24

**IMPORTANT**

Please order in your city's "order window week". (or we may not get your order!) See the Calendar  The last day to order is the Wednesday before the Delivery Day. You can select your city from the mailing list page - then you will get the right emails.

 For more information, read the Buying Club Info  to understand how it works!

 

 

Thoughts from the Farm

Posted 10/4/2011 12:10am by Janeen Covlin.
Hello Everyone!

With Thanksgiving weekend right around the corner, we want to make sure you have a chance to pick up a Truely Pasture-Raised Free-Range Never-Frozen Turkey! (although may of you have already) This should give you time to prepare it, roast it, or leave town with it,  if you like.   I've compiled a few Turkey Cooking Tips as well as a link to some great videos  to help you create the tastiest Thanksgiving Feast!

If you want a bird for Christmas, I would suggest buying more than one now...there probably won't be many, if any, left by then.

On FRIDAY (not Saturday) the 7th, Sam and I will be coming to Regina for our regular monthy delivery, including the turkeys.  Grace  will be making a special Turkey Trip to Saskatoon on FRIDAY as well... 12:00 at the Field House south parking lot as usual.


For those on our regular Regina trip...

We added a bit more beef and pork and  sausage to the website today, if you didn't get everything you wanted...

The bad news is that the chickens have started their semi-annual fall moult, when they loose a bunch of feathers and drastically drop their egg production for 3+ weeks.   We have far less eggs than we'd like but I didn't post very many so I don't think we will have to cut back any already ordered.

This will be the last delivery with any Pet milk until next Summer.

Raw Dairy...

Some extremely disapointing new recently was that Michael Schmidt, the Ontaria raw dairy farmer who ran a cow-share operation, just had 14 charges against him reinstated in a government appeal, after the first Judge dropped all 19!  It's unbelieveable that we have a judicial system were one judge can come out with  such a completely different decision than the other! We don't live in a free country anymore...it's a corporate-facist one!!

Here's a radio interview with Michael you might be interested in listening to.  The take-home point for me was that we can't let Government get away with letting Big Ag and Big Pharma control what we put in our bodies! If we do nothing, it gives them the reins and it's extremely diffucult to recover freedoms that have been taken away!  

The Canadian Constitution Foundation has representing Micheal and will be again as the fight goes to the Supreme Court.  Although it seems like we are back at square one, there's one difference...Many, many more people realize what's going on...they know what kind of food they want...and they know they don't want the government in their refrigerator anymore than they want them in their bedroom! 

Right as we speak, there are quite a few grass-roots campaigns and fundraising events being organized across Canada to help. Us farmers are very vulerable - ultamatley they know they can't win this on a constitutional basis but they will drag people throught the courts until they are too emotionaly and finacially bankrupt to go on!  This fight will not be won with out the support of the people that value real food.  So in the coming months stay tuned for ways to help..we need you!!

and it's REALY not just milk that's in jeaporody...our perfectly nice clean little butchershop would be outlawed in many of Canada's provinces, as well as farm-butchered chickens or farm-gate "anymeat".  I've heard that Saskatchewan could be stripped of that, if they decided to, very easily!

The latest food documentary, "Farmagedon - The Unseen War on American Family Farms" has just been released, and although it's American...the very same things are happening in Canada!  Watch the the trailer and come see it later this fall. All 3 Weston A Price SK Chapters are planning to screen it.  Regina is already booked in at the Regina Publinc Library for Dec 10 & 11!


Well that's all for now...See you Friday!

Janeen
for the rest of the team
Sam, Lyle, Grace, Kate Emma, Tess & Beau

www.coolspringsranch.ca

547-4252


















Posted 9/20/2011 3:20am by Janeen Covlin.
Order Cut-off is Wednesday...for Saturdays delivery of good free-range food!  Order your Turkey too!
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Hello everyone!

Well, fall is flying by...things ARE getting crossed off the list...Fencing is caught up, the pigs have a new home, 435 custom-gazed heifers were loaded out today, the cooler is full of elk, 500 or so chickens to dress tomorrow...but we aren't done by any means!  Next on the list is Turkeys!! 

Turkeys...

Our Saskatoon "order window" doesn't line up with Thanksgiving very well ...and we REALLY want to bring in some fresh, NEVER frozen Free-Range Turkeys for you...SO...we are going to let you have first dibs by opening up the Turkey Store NOW and We we will be making a special Turkey run to Saskatoon on Oct 6 (Thursday) 

We are still coming in this Saturday though...So when you place your order you can also order your Turkey. (we just won't be bringing it) There is a limited number...so now is your chance before they get snapped up in Regina!  :)

What's In-stock...

Also..new to the sausage line-up is a new one Dad originally made for JUST our families to eat but after we handed out a few packages as gifts...the verdict was that we MUST list it!!  So here it is... Kickin Chili Sausage!
and, honestly... isn't not really THAT spicy but it's enough to be delicious!  And the best way to cook them is Poached in a little water and then BBQ'd...quite addicting!! 

Also...we have made an recipe adjustment to the Flippin Good Burgers...they are now... Flippin even better! (with garlic and onion)

Chicken...Lots in stock!

Pork...Some in stock but we might have a lull in supply by next month.

Beef...Hamburger is plentyful but not everything else.  We are REALLY wanting to give you more than just GRASS-FED beef...we want GRASS-FINISHED!! So at the moment, although it pains us, we are waiting to see the level of fat cover we want to see before we harvest much  beef.  There are 2 camps of grass-fed people...the ones that like it because of the leanness and... those that know that the health benefits of grass-fed meats are in the FATS. and I guess we fall into the latter!  :)  Not only for the Omega 3, CLA, Vitamins A etc   but the flavour and tenderness of a finished animal make it all so much the better!   

So now we've set the bar pretty high...  hmmm... can we do it?? I think so, but we may have to be patient!


Thanks so much to all of you who came out the the Ranch Tour and BBQ! WE had fun and I hope you did too! I think everyone came away with a some knowledge they didn't have before (thanks Rodger!) and a full tummy of BBQ Pulled Pork, Creamed Chicken, Hamburgers, Icecream etc    With any luck we'll do it again next year!

Happy harvesting & preserving!

Janeen
 for the CSR Team
www.coolspringsranch.ca
547-4252


Posted 9/6/2011 11:26pm by Janeen Covlin.


Wow...where are the weeks flying to?? Tuesday night and I'm JUST getting a moment to write this reminder email!!   So I'm extending ordering to tomorow (Wednesday) night and I think we just might keep it there for the future as well.

Many of you have orderd already...Thank you! 

I should just mention that the reason we don't have much in the Grassfed Beef department is that we are waiting for Grass-FINISHED beef.  Much of the goodness of Grass-fed meats is IN THE FAT.  Omega 3, CLA, Vitamin A... FAT on a grass-fed animal is vital to not only the eating experience but your health! Pure lean protien actually depletes the Vitamin A stores in your liver...IF you don't eat it with some fat.  
So...we are waiting until we see certian visual signs of "finish" before we harvest any beef right now. Fall IS the natural time for animals to fatten, so we hope that soon we will have what we are looking for!  

But we do have  plenty of Free-Range Pastured Chicken and SOME Pastured Pork.   (If you liked the Pulled Pork at the BBQ...it's made from the Butt and Picnic Roasts...and in my humble opinion is THE YUMMIEST Roasts on a pig.   Don't ask what's my overall favorite cut though... hocks, ribs, bacon, Butt Roasts...how can one decide???)


----------------------------------------------------------------------------------------------------------------

We made it though our first Tour and BBQ!  There was right around 100 people...which we thought was awesome for our first time!  Lots of questions and information shared...  Rodger Savory did a presentation  in the pasture on Holistic Planned Grazing (which we do) and I think everyone came away with a little better understanding of how we can use animals to make sustainable farms everywhere!

The kids got to pick eggs, and move the broiler chickens to new grass (which happens twice a day), We did a tiny demo (with the milk cows) of how we move 1100 cattle to new grass everyday using portable electic wires. Sam milked the Jersey girls and Dad showed everyone around the butchershop

We were also able to show our latest project competed and in action... rotationally grazed Hog Heaven pastures!  

 There was a tonne of extra food...Pulled Pork, Creamed Chicken, Hamburgers, Icecream...which was cool, as we were too tired to cook for a few days after!


Hope this finds you happy and healthy...look forward to see you on Saturday!

Cheers,
Janeen
www.coolspringsranch.ca

Posted 8/18/2011 3:38pm by Janeen Covlin.

Hey folks!

Well August is flying by... and this time, it means  we are passing the 1st Anniversary of Cool Springs butchershop cutting and wrapping it's first animal! (which happened to be a free-range Berkshire pig)

  It's been a very interesting ride... totally exhasting at times, but it's worth it! There has been lots of sucesses as well as many "learning moments".   But what makes it all worth while...I have to say, is the hour or 2 we spend with you each month...and I'm not talking about the  money but the  appreciation you all have for GOOD FOOD, that you went the extra mile to buy direct from your farmers, instead of the grocery store,  that you care about what you feed your kids, that you care how animals are raised, that you care that we don't "MINE" the land to make a living.  You are smart and educated and I feel privileged to know such great people!

So on that note,  we's like to invite you all out to Cool Springs Ranch for a  family-friendly "Working" Tour and BBQ...in appreciation for all your support this past year!

We've made a Facebook Event for it - Good Land, Good Food, Good Friends - Farm Tour and BBQ and I invite YOU to "SHARE" this with your friends!  Please RSVP on FB or email by next Saturday - August 27

Happy Harvesting! (and preserving!)

Cheers,

Janeen

for the rest of the team...Sam, Lyle & Grace

www.coolspringsranch.ca  eatreal@coolspringsranch.ca
547-4252

PS Taking orders for SASKATOON until Tuesday

Good Land, Good Food, Good Friends - Farm Tour and BBQ

Time
Saturday, September 3 · 1:30pm - 8:00pm

Location
Cool Springs Ranch
Endeavour, Saskatchewan #547-4252
 
  See website for directions

More Info
RSVP by August 27 on FB or email us@ www.coolspringsranch.ca
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Kick off the "back-to-school" season by bringing the whole family for a fun, enlightening day-trip to Cool Springs Ranch...followed by a yummy BBQ!
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Agenda...

2:00 a "Working" Tour ... as we do our usual chores, we will explain what we do and why. We want everyone to understand a little better how Holistic Management and Stewardship effects affects not only the animals and the food we eat, but our climate, our families, our communities and ultimately, the sustainability of our world...

Joining us will be RODGER SAVORY, originally from Zambabwe, Africa. Rodger is the son of Allan Savory (the author and originator of the Holistic Management concepts) He comes with a wealth of first-hand knowledge and experience and is now "reclaiming" some mined-out farmland using cattle, near Theodore, SK
http://www.savoryinstitute.com/allan-savory/
http://www.holisticmanagement.org/


5:30 BBQ time...using, of course, Cool Springs Grass-fed & Free-Range meats, milk and eggs and all other things local!

6:30 time for visiting or purchasing, if you like, at %10 off!
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Thank-you so much to all of you who have supported us this past year... all of the loyal patrons of our food and butchery as well as those that have put in long hours working here!! This is for you!!

Posted 8/8/2011 5:16pm by Janeen Covlin.

Hello Everyone!

Just a quick reminder about the food drop on August the 13th...the cut-off for ordering is tomorrow...  (and by "Regina Route"  I mean all the towns along the way to Regina - so that includes Sturgis, Canora, Yorkton, Ft Qu'applle etc)


What's In Season...

Pasture-Raised Chicken - Everything is available!

Free-Range Pork - we have planty instock...some things sell out very quickly though

Free-Range Eggs - Max order is 6 dozen, but mention in the notes if you like more - they are in good supply right now and can probably accomodate you.

Grass-fed Raw Pet Food (Dairy & Meat) - we will bring all we have beyond the standing weekly orders...first come first serve

No- Junk Sausages - We still have the 3 kinds. SOO loving them now that it's BBQ season! Poach them in a little water to cook them and them throw them on the BBQ (or in frying pan) to brown them up and give crispy pop to the skins!

Grass-fed Beef - not a lot in stock  as the 2 year-olds are fattening right now. Fall is the natural time for the animals to be fat...so please bear with us!  In the mean time...if you've never invested in a large deep freeze, this might be a great time to think about it!  Yes going to the store is convenient but...seriously, there's nothing as convenient as having a years worth of healthy meat sitting in your own freezer!

Free-Range Turkey - not available yet but they are growing like mad out on the pasture! They will be ready and fresh for Thanksgiving


Farm Tour and BBQ...

So this is just a "order reminder" email but I will be sending out a newsletter very shortly with details about our "Gift of Good Land" Farm Tour and BBQ on Saturday September 3rd.  I have a few things I want to confirm and then I can fill you in completely!  But for now, we just hope you can save-the-date! It will be a fun, informative, relaxing and delicious day for the whole family!  Stay tuned...


See you Saturday!

:) 

Janeen,
for the CRS team

www.coolspringsranch.ca
547-4252

Posted 7/18/2011 5:48pm by Janeen Covlin.
Hey!

We are back in Saskatoon this weekend and will be loaded up with fresh chicken, fresh pork, fresh sausages, fresh eggs!  Place your order by Wednesday and we'll meet  you Saturday...   Tell a friend about us and if they place an order mentioning you, we give you $10 off your order.   (we'd rather show our appreciation for spreading the word to YOU than Group-on!)

ps we will bring some "Pet Food" along but we aren't posting it...it will be first come first serve!

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Injuries...

Well somehow (I don't know why!? :))  it's gotten insanely busy on the farm this summer!!  and after today it just might get even more so - as we were moving one the chickens to new grass this morning (as usual), our apprentice, Michelle, just got her leg pinned under one of the shelters!  and they... are... HEAVY!! - made of drill-stem and square tubing - and although it wasn't really my fault, I WAS driving the tractor... and when I heard her scream, I completely forgot how to operate ANY gears, levers and buttons on the tractor!! Thank goodness my "brain-blank-out" was temporary and I did get around to the other side to lift the shelter up with the tractor bucket to get her leg out!  It doesn't appear to be broken but it's really ugly! She will definilty be off duty for awhile... poor girl!!


Free-Range BBQ Chicken

If you've never experienced a Beer Can (or stand) BBQ'd whole free-range chicken,  let me share how to make the most suculent, juicy-breasted, but crispy-skinned, delicious chicken ever...  I LOVE this method! ... I'll never go back to roasting a chicken in a roaster! (in the winter I just use my oven on convection but still stand the chicken up)

- Start with a totally thawed 5-6 lb chicken. pat the skin dry  (pre-heat BBQ on high)

-Mix a little Olive Oil or Butter WITH salt and what ever your preferec spices are.

- put the rub all over the chicken...and under the breast skin if you like... lemon slices are also great to tuck in

- use a pop or beer can half filled, or a special "can stand" that has a base and add your own liquids (I think anything works)

- Place the chicken's but on the can or stand so that you form a "tripod" with the legs

- Now just set it all on the grates but  turn off the burners directly below it or rake the coals off to the side so that it's an INDIRECT HEAT that cooks it.

- Close the lid and BBQ for approximatly an 1.5 hours. When the juices run clear and the legs wiggle easily, it's done!   Let it rest for 10 minutes before you carve it up...  ENJOY!!


If you have any favorite spice rubs that you'd like to share for this recipe, send them along and I'll post a list of them in the recipe pages! 



Newsletters...vs... Delivery Emails. 

 We are goin to make some small changes to our communications with you we've decided that we are just going to do 1 newsletter a month and then short delivery reminder emails inbetween. So consider this the transition email!  :)



The Gift of Good Land Tour & BBQ...

Save the date... Saturday September 3!   This is an event for the WHOLE family...Kate and Emma are helping planning some kid-friendly activities and number one on their list is getting Silver, their pony, all shined up for the day!    More details coming later...


Cheers,

Janeen
for the CSR Team

547-4252
www.coolspringsranch.ca









Posted 7/5/2011 12:24am by Janeen Covlin.

BBQ and Tour...

For a long time now, we've been thinking about having a Summer BBQ and Farm Tour for all our great foodie friends, neighbors and family. Well, we've finally picked a day ...  Saturday, September 3rd (Labour Day weekend)

The Gift of Good Land is the theme I've been thinking of... stemming from works of Wendell Berry...who has inspired many a person back to their farm roots (in various ways)  I've had some of his books for a while now but what intrigued me again is the influence they've had on Michelle, who is apprenticing here for the summer... she's the kind of person that just excells at what ever she puts her mind to but had come to the place where she just couldn't put her heart and soul into a business, and part of the economic "system", that seems to only operate on one principle - profit -  to the exclusion of basicly every other worth while value... creatively-as-possible marketing "phoods" that no one needs!  (It never ceases to amaze me...the endless "strategies" used to influence people's buying choices.  and it's certainly not limited to what we eat...)  Wendel Berry brings to light the need for people to connect back to their agrarian roots...that nothing truely sustainable will ever happen if  "Culture" does not include a knowledge of how our food should be produced...the need to  manage the land so that it naturally becomes more productive, more nutritious, more forgiving of droughts and floods, and more wildlife friendly... Michelle's desire to understand and DO the things that can make the land a beautiful, bountiful place makes me think this is something that everyone should learn a little of! It obviously won't be everyone's lot in life to own farm or even go work on a farm,  but it is our wish that everyone could have a greater understanding of what practices we can do, in our world of deeded property and fences (vs nomadic life) to make our our food and our land "life sustaining".

If you are interested in attending, please let us know...we are working on a Charter Bus.


Look forward to hearing from you!

Cheers,

Janeen
for Grace, Lyle, Sam and kids
www.coolspringsranch.ca
547-4252










Posted 6/20/2011 4:02pm by Janeen Covlin.
Wow...were are the days going??  The cut-off is here tomorrow and I haven't even had a (decent) chance to send you an email update/reminder!  I'm thrilled to see so many of you have already ordered!   I'll extend the the Saskatoon route cut-off until Wednesday the 22nd though, to give enough time 

Delivery Day is Saturday, the 25th 12:00 - 1:00pm at the Field House south parking lot.

And remember, if you bring a new customer to us, let us know so we can give you a $10 credit on your next order!


Free-Range Chicken...

So at long last the Pasture-Raised  Chicken is here and the birds look really nice!

Chickens in new shelter


We learned something interesting though... Around 3 weeks old is the ideal time to put them on pasture, but it was quite cold, rainy and windy when these chicks were that age and we coudn't get them out of the brooder until just about 5 weeks (or we would have lost many). You could see the feet get yellower from the begining to the end but some much more than others, which shows it wasn't the shortened TIME on grass but the "entrenched eating habits" that were harder to change.
 Now we've seen the next flock of younger chicks go out and they are much more aggressive foragers than the first flock ever was.  It will be interesting to see how much yellower the legs and beaks and fat get! 
 
I don't actually believe Free-Range Chicken ARE the most most sustainable meat -Ruminant animals far out outshine chickens because they can be fed by the perenial grasses that grow on our farm, but...they do have have some great benefits that make them worth raising anyway...# 1 they TASTE SO GOOD!!!  But the other reason ...#2...the amazing "fertility" they leave behind when we move their shelters to fresh grass every day...lookng back to where they were a few weeks back is the DARKEST LUSHEST GRASS you've ever seen!!  makes me smile everytime we go to move the chickens!!

Our Turkey chicks are doing GREAT...still in the brooder - turkeys are very fragile and temperature sensative until about 7 weeks and after that they are unbelievable resilient out in the elements of the pasture,not to mention eat rediculous amounts of grass! They should be out on pasture in another 3-4 weeks


Free-Range Hertiage Pork

Dad (Lyle) cut a few more pigs  and JUST added them to the inventory... mmm, I love REAL pork! It's just so great to cook with...very hard to ruin! Unlike dry conventional pig-barn pork, it had FLAVOUR and JUICINESS that you just can't buy in a store or resaurant anymore!

 We have quite a lot pigs ready right now but we are having one issue...FREEZER ROOM...just didn't build NEAR enough especially now that the chicken and beef season are ramping up.  But the crisis logjam should soon be fixed...sometime this week, a 52foot reefer container will be arriving (if the rain ever quits!)

Grassfed Beef

The beef supply is on the low side right now for the simple reason that we don't have as many animals "finished" (fattened) as we had hoped by now.  All this rain makes the grass  "washy" and goes through them so quickly they don't put on much weight.  Hamburger is in good supply though although it is leaner than I like, since the healthy aspects of grassfed meats are in the fats - CLA, Omega 3, Vitamin A & D etc

Flippin Good Burgers...

Some of you asked what was in our burgers... Pure grass-fed beef with a little "brined and smoked" pork, Sea Salt and Pepper.  Not eveyone eats pork for religious reasons or alleged health-reasons. But seriously, guys, a little "bacon-ed" pork goes a LONG way to making a juicy tasty burger!! (when you don't used all the  grains fillers, soy protiens, MSG or any other funky ingredients Industry likes to put in factory patties) 

They BBQ great and hold together well...give them a try and then give us some feedback... One comment has been that they are a little larger than they need to be. would 4 oz burgers be preferable?

As we get more fattened Grass-fed Beef, we will start making some All-Beef Patties.

Check out our other sausages and natural bacon as well!


Free-Range Eggs

Well the chickens finally recovered from their "relocation-vacation" to the pasture...egg production is in full swing again.  We would like to cap the orders to 6 dozen so that more people have an oportunity to get some.  But...if we have extra by the delivery day, you will be able to get more.
Just make a note in your order...


In Other News...



Sam  has been moving 941 yearling heifers that we are custom grazing to fresh grass every day(as well as our own cattle) They're such a different ball game than adult cows  - curious, but flightly with lots of energy to rip and play! It's been ineresting watching their learning curve to come to respect 8000 volts on an electric fence....  :)

 Every day they get a new peice of pasture and the piece they WERE on doesn't get grazed again until the plants you want to see in your pasture are FULLY RECOVERED AND GOING TO SEED.  This is the part of "Sustainable Farming" that you may not know about. Ruminant animals ( 4 stomachs - like cattle, sheep, goats, bison etc) grazed in tight MOBS are the ONLY solution to bringing land back to healthy sustainable state It builds organic matter FAST, grows much more grass and allow species that haven't been seen for years to magicaly appear!, it make land much more drought-proof AND flood-flood proof, it  creates amazing habitat for wild-life...there are so many facinating results of "holistically-planned grazing"! For each farm, it's always a work-in-progress but I hope you get a chance to see some farms that practice this and maybe you'll get a chance this summer to tour see OUR farm!

So I think that's it for now!

Take care and Sam and I will see you Saturday!

cheers,

Janeen
(for Sam, Lyle and Grace)

www.coolspringsranch.ca
547-4252



Recent Testamonials...

We had some pork chops for supper the first night and they were fabulous!  I am glad I found cool springs ranch.

Pam R. Regina, SK

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Good day all.  I'd like to compliment you on some pork well-raised!! We placed an order for last month and it was fantastic, The bacon brought back some memories of my childhood in the country for sure!!. I'm sure we'll be ordering again for June.

Richie P. Regina, SK

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I just had to say...thanks to your amazing dedication and commitment to healthy food, we had one of the most amazing breakfasts the other day. We haven't eaten bacon in over 4 years, staying well away from sodium nitrites. The smell that filled our home on Sunday morning as a package of Cool Springs Ranch's finest sizzled and popped away on the stove top....AMAZING! And just to make it last, I reserved the bacon fat and added it to everything I made for the rest of the day. To say the very least, we felt as if we were feasting like royalty and my kids were ECSTATIC (not to mention my husband and myself)! Anyhow, a huge thank you for all your efforts and food passions. It is Greatly appreciated!


Jenelle and Family, Regina, SK

 

 

Posted 6/7/2011 12:55am by Janeen Covlin.
Wow...were are the days going??  The cut-off is here tomorrow and I haven't even had a (decent) chance to send you an email update/reminder!  not that you needed it...I'm thrilled to see so many of you have already ordered!   I'll extend the the Regina route cut-off until Wednesday the 8th though, to give enough time incase you weren't watching the calandar.  :)

Free-Range Chicken...

So at long last the Pasture-Raised  Chicken is here and the birds look really nice! Today was the first big butcher day... and let me tell you...we ARE TIRED!  Well, me for sure...as I nursed a blue broken toe, in rubber boots, on cement, all day!

We learned something interesting though...it really makes a difference how old the birds are when they go out to the pasture as to how much grass they will ever eat - once they are set in their ways (eating their grain ration) they don't experiment with new things as well as if they try it younger. Not too BRIGHT, these chickens - bred to grow tasty meat, not brains!
 Around 3 weeks old is the ideal time to put them on pasture, but it was quite cold, rainy and windy when these chicks were that age and we coudn't get them out of the brooder until just about 5 weeks (or we would have lost many). You could see the feet get yellower from the begining to the end but some much more than others, which shows it wasn't the shortened TIME on grass but the "entrenched eating habits" that were harder to change.
 Now we've seen the next flock of younger chicks go out and they are much more aggressive foragers than the first flock ever was.  It will be interesting to see how much yellower the legs and beaks and fat get!


Free-Range Hertiage Pork

Dad (Lyle) cut a few more pigs  and JUST added them to the inventory... mmm, I love REAL pork! It's just so great to cook with...very hard to ruin! Unlike dry conventional pig-barn pork, it had FLAVOUR and JUICINESS that you just can't buy in a store or resaurant anymore!

 We have quite a lot pigs ready right now but we are having one issue...FREEZER ROOM...just didn't build NEAR enough especially now that the chicken and beef season are ramping up.  What we are looking for is a used "reefer shipping container" that runs on electricity and preferably single-phase.   If, per chance, you happen to have connections to the used-container industry, we'd love to hear from you...

Flippin Good Burgers

These are new for this delivery...many of you saw them already...  I should let you know that they are pure meat - Grass-fed beef with some "brined and smoked" pork.  Not eveyone is into pork so this is just a heads-up.  But seriously, guys, a little "bacon-ed" pork goes a LONG way to making a juicy tasty burger when you don't used all the  grains fillers, soy protiens, MSG or any other funky ingredients Industry likes to put in factory patties.  They BBQ great and hold together well...give them a try and then give us some feedback...

Free-Range Eggs


Oh we wish we knew what was going on... the girls are still not laying well, even though it would appear we are giving them everything a happy chicken could want out of life.  But obviously it's more than "spring moult" or the "move to pasture" Bare with us as we get to the bottom of this and we will continue to bring 2 of our neighbors "truely-free-range" eggs as well as what we are getting.


In Other News...


Our Turkey chicks are doing GREAT...
200 more Egg- Laying chicks are coming in the mail tomorrow...
Sam  has been  training and daily moving to fresh grass (what will be 941 animals by then end of the week) custom-graze yearling heifers.  They're such a different ball game than grown cows  - curious, but flightly with lots of energy to rip and play! It's been ineresting watching their learning curve to come to respect 8000 volts on an electric fence....  hahaha!  :)


So I think that's it for now!

Take care and we'll see you Saturday!

cheers,

Janeen
(for Sam, Lyle and Grace)

www.coolspringsranch.ca
547-4252







Posted 5/20/2011 11:10am by Janeen Covlin.
Order Window for Saskatoon Route only... until Tuesday Delivery on the 28th
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Hello!

Well, the leaves finally popped out today and it feels great to really FEEL SPRING finally!  but we also know that that means a DRAMATIC increase in the workload on the farm... fortunatly it also coincided with our "apprentice" Michelle,  arriving a couple of weeks ago and she's been a VERY welcome addition to the farm!

The first batch of chickens are being moved very day now onto fresh tender grass...the second batch is in the "brooder" in the farm shop...Sam has been putting in long days getting the "new and improved" chicken shelters operational...The mama pigs are having litters all over in the bush (some of them we only catch glimpes of!)The Turkeys will be coming on the end of the month, as well as the big herd of yearling heifers we are custom grazing. More fencing has to be done to fine-tune the intense grazing system we will be using...and of course all the meat cutting, and poultry processing ...and not to mention yard cleaning and gardening....

Oh but it's going to be fun! The challenge of shaping the landscape to be healthy and beautiful as well as growing all the real food we want...every year just gets better!  :)

What's in the Store...

BBQ season is here and naturally that means adding our Flippin' Good Burgers to the list... and of course, there is NO JUNK in them...just pure pasture raised meat and natural spices.
It may sound contrary to what "they"(the diet dictocrats) usually say about hamburger...but I totally recommend that your DON'T cook our burgers right through...Just like we all (well,ok, MOST of us :) ) enjoy various degrees of less than "well-done" steaks,  hamburgers really deserve the same care in cooking to be super-delicious and juicy - Fry or BBQ to a "medium" and them let it REST to finish at "medium-well"  mmmm!

 ...and just incase you are wondering...the main reason "they" want you to cook your hamburger thoroughly is to kill any nasy ecoli strains that very easily can be present when you spew 100's or 1000's of acidic, grain-pumped, feedlot raised cows through a massive mixer/grinder!  The beauty of Grass-Fed is that all of this is, of course, a NON-ISSUE! Nasty pathogens can't live in a proper nuetral pH that comes from a grass diet, not to mention... the animals stay CLEAN.   So I hope you  really enjoy your next grass-fed burger... cooked exactly the way your taste-buds like them!   ...and for a healthier option...skip the bun and use fresh lettuce!(organic & local if possible)

If you haven't had a chance to try our South African Borewors... the real season for it is here! They call it a Brai PaK over there...which means BBQ!
We've taken the lamb out of it (no one here could tell the difference anyway!) and now we can lower the price to match all our sausages. 

Check out our other sausages and Free-RangeTraditional bacon as well!

You will notice that we took Free-Range Eggs off the list...this is just temperary...we WILL bring what we get to Saskatoon next weekend, but the reality is that egg production came to a very slow crawl for a while and is just starting to pick up.  We aren't sure if it is due to the regular "moult" that all chickens go through in the spring and fall ...or because we moved them (to the pasture and a new home) which always throughs chickens off for a while.  The eggs we do bring will be back to the deep yolk color of summer-time free-range eggs! Check out this great Pastured Poultry article by Joel Salatin on the Weston A Price Foundation site

You will also notice that there is no Pet Food Dairy...since we lost a cow (she got tipped into a shallow hole when everything was melting and couldn't get up :(  ) we've not had enough extra to bring with us on top of our standing orders.

But I DO have some good news for those of you who would like a regular supply of raw dairy pet food... Through the Weston Price website and chapter listing, a lady found me and let me know about another lady who is milking a cow and looking to milk a  few more. If you are interested, send me and email and I will call you about it...

Movie Night!

Don't miss the new film “Queen of the Sun: What are the bees telling us?” premiering in Saskatoon, SK at the Broadway Theatre playing May 27, 28, 30 & June 2nd!  (We will be there with the Weston A Price Foundation on the 28th)

Queen of the Sun is a profound, alternative look into the problems and solutions of the global honeybee crisis from Taggart Siegel, the acclaimed director of the award-winning, grass-roots hit The Real Dirt on Farmer John. To view our Official Trailer click here Box Office Magazine calls Queen of the Sun, "The Feel-Good Advocacy Movie of the Year" and Roger Ebert calls it, "A remarkable documentary that's also one of the most beautiful nature films I've seen." FOR MORE INFO VISIT:  WWW.QUEENOFTHESUN.COM  

Our ranch was invited to partner with the movie but we chose instead to come represent the Weston A Price Foundation instead...it's the organization that has all most powerful, well-ducumented reasons people need to be supporting farms that treat their land right, their animals right, and their people right, which is the kind of change movie would like to encourage world wide.
But... it would be cool not to just preach to the choir!  bring some non-foodie friends with you next Saturday!


Cheers,

Janeen (for the team)
www.coolspringsranch.ca
547-4252


ps There has been talk of starting a Saskatoon WAPF Chapter but it hasn't quite materialized yet. If you or anyone you know would be interested in it,  Jana Kutarna( Regina chapter leader) or myself would definilty be there to share info and support. Having a list of local farmers, their products and descriptive details of how they raise thier food to help connect people to real food is the most important thing, after that it's as little or as much as you want to do!  I'm really enjoying it the growing group we have in the Canora/ Preeceville area and it would be cool to see Saskatoon's interest grow as big as Regina's is! (thanks to a quiet but passionate-about real-and-live food WAPF leader!)
Comments
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