Cool Springs Ranch
Newsletter

Like to get our newsletters or join our delivery mailing lists?

Select your groups here

Deliveries

Regina-Ft Qu'Appelle-Yorkton-Canora

SATURDAY,July 8

Order June 29 - July 5

 

Saskatoon - Humbolt - Watson

SATURDAY, June 24

Order June 15 - 21

**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 4/25/2011 6:46pm by Janeen Covlin.

Ordering...

If you live in Saskatoon, Humbolt, Watson or Kelvington and want to order Real Food for Saturday...the cut-off is Tuesday (tomorrow!)

Sthe store is as stocked as it can be - no poultry yet - but we have a good assort ment of Grass-Fed Beef (specially aged to be tender!) Heritage Free-Range Pork (will make you forget you thought you didn't really care for pork!) and Free-Range Eggs.  The Pet Food Dairy is very limited and is spoken for very quickly.  And of course there are the 3 kinds of NO JUNK Sausages we carry - Country Breakfast Sausage, Ole's Fresh Garlic Sausage and South African Boroewors.  All 3 are the same price as we have taken the Lamb out of the later.

Farm News...

 Well I think SPRING has arrived! We got a family wedding all cleaned up and over with this weekend and now ... It's FINALLY dry enough to start cleaning up all the stuff that accumulates on a farm in the winter - YAY!   AND, the best part... we are just poised to get all the animals rotaing around on the pastures!

As we speak, Sam is setting up some electic net for our new GRASS-FED LAMBS!  We are new to sheep, so I'm sure there will be a learning curve, but we have already learned to appreciate how much easier they are to herd than pigs - when you stand or walk -quietly - in the right directions, consious of how close you need to be or NOT be, they just head where-ever you need them - wow - what a concept!! (relative to pigs!)

Our farm shop got partly converted to a "chick brooder" about 3 weeks ago and the chickens are doing really well! I can never get over just how FAST they have bred these birds to grow -they are KFC size already!  I can't imagine why they need all the antibiotics in commercial opertions to make them grow faster yet!! As soon as the temperture is warm enough at night we will be moving them out to  their new shelter and moving them to fresh grass every day.They should be ready for the Regina delivery in June but if not they will DEFINITLY be coming with us to Saskatoon on the 4th Saturday in June.


Getting back to SLOW FOOD...

In other news, if you're ever in Regina...you'll have to make a visit to the newest restaurant called...SLOW Pub... which is stepping out and bringing "Nose-to-Tail Dining" to Saskatchewan MAY 1! Adam Sperling, who also owns La Bodega Tampas Bar and Grill, has always been a fan of the SLOW FOOD movement and wants to celebrate LOCAL FLAVOUR & SUSTAINABLE PRACTICES - and of course I'm very excited about this- as Cool Springs Ranch will be supplying Grass-fed Beef and Pastured Hertitage Pork to SLOW! 

 Slow Food was formed, obviously, as the antithesis of the "fast food" movement, when the first McDonalds moved into Rome, Italy

"Slow Food unites the pleasure of food, with the resposibility, sustainability and harmony with nature"

- Carlos Petrini, Slow Food founder and President, Italy

I encourage you to take the time to read  up on this cool international organization if you aren't already familiar with it!  http://www.slowfood.com/  And I wouldn't be suprised if there will be a Convinium starting this year in the province as well...

Take care and see you in Saskatoon on Saturday! (Actually it will be Grace and Lyle again as I am helping out at the Weston A Price Foundation booth at the Body Mind & Spirit Expo in Regina this weekend)

Cheers,
Janeen

for the CSR Team

www.coolspringsranch.ca
547-5472

Posted 4/5/2011 4:03pm by Janeen Covlin.

Hey,  Happy Spring!  I think, anyway...

The second Saturday of April is coming up, so just want to remind you to place your order today(or tomorrow, since I'm late) if you would like to get Real Food on Saturday - if you pick up in Regina, Moose Jaw, Fort Quapplle, Yorkton or Canora.

Many of you have figured out it's best not to wait for this email, as the selection is much better a week BEFORE!  I wish we had more but we are patiently waiting for pigs and cattle to grow...

Grass-fed Beef...

Well, we don't have any new products here yet, but as I mentioned last time, we do have something to share... we've been experimenting with a different "Aging" technique (and if your interested in the details, just ask us on the delivery)  We are SUPER excited about it creating consistently tender meat especially at a time like this, when "finished" grass-fed animals are pretty scarce! And it's important to us that you are having a good eating experience as well as know your eating something sustainable and healthy!

Just today, I totally over-cooked a Chuck-Roll Roast, thinking I'd try cooking it a "conventional" temperature of 350F (just to see what whould happen) for about 4 hours - its was next thing to black actually - WAY to long - I should have know!  but amazingly... It was SOO tender!! I couldn't believe how good it was -  I was sure we'd be chewing on a brick!  Now if I had only put it on  for 2.5 - 3 hours, I might have been able to make gravy!   :)

Brenda Frick from Saskatoon had this to say on our FaceBook page last week... THank you Brenda!

"I have to tell you Janine that the chuck roast I got from you was absolutely fabulous. I don't think I've ever cooked a roast that was that tender and flavourful. I did the 4S thing - spice, sear, slow (250) and stand, and it was just perfect. Thank you so much. I don't remember when I enjoyed a roast so much."

And remember... a chuck roast, or blade roast is from the shoulder of the cow - it is a muscle that really works which means 2 things - it will generally be not as tender of a cut, but it will have the best flavour of the whole animal.  So if we can make it tender too...  mmm...mmm...mmm!!

Have you heard the lastest deceptive "trick-of-the-meat-trade"???

Every time I turn around I'm learning new sneaky things the meat industry does to food and it makes me so glad we grow our own and use REAL INGREDIENTS!!!  Check out this little video (one of quite a few lately)
http://au.todaytonight.yahoo.com/article/8989315/consumer/meat-glue

One more reason to get food from local farms and farmers you know and trust!  as if you didn't already have enough  :)

In other Farm News...

We got new chicks last week - so we should have Free-Range Chicken by June!  I know that seems like a long ways away but it's much earlier than last year.
We are working on our 3rd model of a chicken shelter - it's going to be the best yet, we hope! thank goodness they don't go out to pasture until May... 

Sam, Grace and myself took the Food Sanitation Course last week - Dad had it already through the SIAST Meat program)  It was a good to have, although we were already very careful to handle our meats and equipment safely for the obvious reasons. 

But on a personal family level, I have to say I'm a bigger proponant of the "Healthy Terrain" theory than I am the "Germ Theory"   I don't mind if my kids eat dirt on their garden carrots and drink raw milk, among many other things - I want them to to have exposure to many kinds of bacteria so that their bodies actually have an immune system that's had some practice! I do not use "Hand Sanitizers" for the same reason (Even Public Health does not endorse them - just soap and water)  Pathogens are poor competitors to healthy, bacteria-diverse guts and I feel it's my responsibility to build my families immune systems not attempt to make their world and their food sterile! That's my story and I'm stickin to it :) 

If you'd like more info on  here's an intersting link  http://thebovine.wordpress.com/pasteur/ 

and from The Complete Patient - the blog I never miss reading a post ...http://www.thecompletepatient.com/journal/2011/4/5/unintended-consequences-the-long-term-dangers-of-our-food-sy.html



oh, there is one new item I forgot to mention - We made Natural Pig Lard for those of you WANT but don't want to MAKE!  A wonderful oil to cook with as it has a totally neutral smell and a high smoke point.   All you CrossFitters, Primal/Paleo eaters and Traditional Cooking afictionado's already know that natural animal fat are to be embraced not banished...but for those that still think Eating Fat must = getting fat...please research again!  Starchy carbs and sugars are big culprits, Not REAL Fats!! Real Fats serve many many uses in the body!  www.westonaprice.org 


Ok Gettin long winded again - must stop.

See you on Saturday!  (in Regina - probably back at Jana's on Regina Ave - will send email)

Cheers,

Janeen

for the Cool Springs Ranch team

www.coolspringsranch.ca
547-4252

Posted 3/21/2011 11:49pm by Janeen Covlin.

Hello!

I'm a little late getting this cut-off reminder, as Dad just finished cutting up some beef today (I'm refusing to post inventory until I have exact numbers!)  So we will extend the cut-off to Wednesday, since this isn't leaving much time!

Well, these are the lean times on the farm...we are out of almost all the chicken & turkey items, and we are barely keeping up with what's ready in the other departments... so I thank you so much for continuing to support us when we don't have the selection we'd like...

But we do have SOME exciting things to share...

Grass-fed Beef...

We have been trying out a new aging technique on our beef - and it's making very tender meat!  It's always a worry that even though we know it's the healthiest meat ever, how can we guarentee that the eating experience will be a good one - there are SO many variables like changing grass quality, genetics, age, slaughter techiques etc that affect the final product! 

I just finished a really intesting book called "STEAK" by Mark Schkatzer.(who happens to be a very up and coming CANADIAN food writer!)  One man's quest to find the perfect steak...  It just so happens from all the steaks he ate, in 7 different counties,  both his worse steak and all his best steaks were Grass-fed - he found out that there's a lot more thought goes into producing a GOOD Grass-fed Steak and it will  far out-shine a commodity grain-fed steak when it's done right! 

So while we work on breeding the perfect "grass cattle" and having the "sweetest" grass possible (through super grazing managemnent!), we are going to do what the the best  Grass-fed companies in the US are doing to make consisently tender grass-fed products - it's called "Long-Wet-Aging".  We've been impressed with what it can do and we think you'll like it to!

Sausages...

Also new to our line-up is Country Breakfast Sausage... Yes "healthy"" and "Breakfast Sausage" can be in the same sentence! We used our pork and beef, pure spices and Celtic Sea Salt.  No gluten binders, fillers, sweeteners or any other questionable junk!  As always, we aren't making anything that I wouldn't be thrilled to feed my kids!

Pastured Pork...

We are carrying most of the Pastured-Pork items...  I guess we should clarify that they are living in a great big corral (used to be a riding arena) with mountains of straw in the winter. They eat local grains and alfalfa hay

Free-Run(for the winter)Eggs...

The chickens are laying pretty good for this time of year - we should have enough to go around. With the weather warming up, they love to be let out of the chicken house in the day time! 


Dairy Pet Food...

As usual, the early birds get the worm....   Wish we had 20 Jerseys!


Free-Range Chicken...

I'm sad to say that we only have drum/thighs, a few Wings and a few Stewing hens left.  We are hoping to have the first run of fresh pasture-raised chicken ready for the Saskatoon delivery in June.  It seems so far away... :(


The beauty of you buying direct from your farmer(us!) is that we DO get to know each other over time and you have the means to voice needs, wants and concerns in regards to your food
We really welcome you to give us your feed back - what we are doing well, what we could work on, and what products you would like to see. We can't promise to do everything for everyone but are always open to new ideas! 


So that will be all for now!

Janeen
for the CSR team

Real Grass-fed Food

547-4252
www.coolspringsranch.ca

Posted 1/6/2011 11:11pm by Janeen Covlin.
Hello!

Well the holidays are over - it's back to real life!

New "Ordering Protocol"...

As I mentioned the last email , we are making the switch to ONCE a month deliveries to each drop- off point.  This does create a few issues, namely that we have to plan the ordering times for each delivery day separately - this is the only way to keep the inventory straight.

So what does this mean for you?  Not a big deal, just that there will be a SPECIFIC WEEK of the month that you can place your order.  This is actually a "Buying Club" model that is used extensively across USA for purchasing local food.  So if you have ever placed an order, consider yourself a "member" of Cool Springs Buying Club!  And all you have to do to maintain "membership" is make 2 purchases a year

We have a Calendar on the website with all the deliveries listed for the year.  The order cut-off will be Tuesday nights of that delivery week.  I will send out a reminder email for each run. If you are on the wrong list or arn't getting the email at all- please let me know.

The Regina delivery is first -the 15th -  you can order from now until Tuesday.
Saskatoon delivery is next, on the 29 - you can order from the 16th - 25th

There is a tab under "Store" called New Member Buying Club Info - you can check that out if you are unfamiliar with how things have been operating so far.

New Products...

Old Traditional Boerewors (bor-u-wors) - not something most Canadian have experienced, as it's a South African favorite, but the first time we tried it, we were hooked and think you will love it too!
The original recipes are made of 3 meats - beef, pork & mutton - and it's a source of African pride that it needs no extra wheat or soya fillers to be absolutely delicsh!!  Make sure you read up on how to cook it - no pricking, no cutting, no high heat! Start with a little water in the frying pan until the juices start coming. (assuming you won't be BBQing yet!)

Pastured Stewing Hens - if you want flavour and nutrition, these little girls are it. We included the heart, liver and feet(these ones have black pigment), so that you can make the healthiest soup stock.  Cut up the chicken at the joints to get the most collegen/gelatin into the broth. Add a splash of vinegar to get the most minerals out of the bones. Add carrots, onion, & celery to enhance the flavour (throw these out and put fresh ones on for the final soup) Boil, skim the scum and then turn down to simmer for 12hour up to 2-3 days! Take the meat of after 6 or so hours though, if you want to save it for the soup - it's the bones that are what you want to keep cooking.   This stock is VERY healing for digestive systems as well as our joints and bones!

Raw Pet Burgers - 10 1/2lb buscuits - how do we keep healthy dogs and cats? more and more people are realizing that raw food diets are what their wild ancestor have always lived on - not cooked, kibbleized pellets with grains and questionable addatives.  These buscuits are 95% grass-fed beef and... 5% pork liver.  Organ meats are not our favorite thing (well most of us) but they really are the most nutrient-dense meats - and the first thing wild animals go for after a kill! It may take time for animals to make a switch to "real" pet food, but once they do, they can tell the difference between even grass-fed/organic meat  and conventional meats - isn't that amazing!
There is a lot of info on the web about raw diets for you pets - check it out and sift through it - I don't agree with all of it but I do think grass-fed meats, organs and bones are great. As for other things, I've only EVER seen our dogs intentionly seak out plants (grass, specifially) when they are sick...
maybe a "canine cleanse"??

Grass-fed Beef Tripe - This is a delicasy in many, many other cultures, though not well know in ours. I placed in under Grass-fed Beef, although it could have gone under the Pet Food store as it is a GREAT dog food!

Regular Products

We still have a few chickens  and chicken parts left but not for long...

Beef & pork cuts are available as well as the cheaper bulk options

Eggs are plentiful especially since there is a big time lag between deliveries this time...
***Special January Offer***  10 dozen for $30! 

Dairy Pet Food...not looking good. We are dealing with the consequences of some frost-damaged teats - a lesson we have had to learn the hard way!!  No udder, no (good) milk, no cow.  The damaged tissue turns to a wound that just won't heal when you have to milk twice a day, puts blood in the milk and can easily colonize in to a staph or strep infection (ie mastistis) Granny J has that.
Fudgie and Sheryl have just have the wounds and crossing out fingers that it doesn't turn into mastitis.  Posh and Marsha are still good. We are making "fur bras" to help protect the udders and give them a chance to heal but...the botton line is - we aren't going to post any inventory until thing turn around... if they do.



Ok - I think this is, once again, LONG enough!

Cheers!

Janeen & the CSR family

www.coolspringsranch.ca
306-547-5472 (new number - well, a different "ring" for us!)

Posted 1/6/2011 10:46pm by Janeen Covlin.
Hello!

Well the holidays are over - it's back to real life!

New "Ordering Protocol"...

As I mentioned the last email , we are making the switch to ONCE a month deliveries to each drop- off point.  This does create a few issues, namely that we have to plan the ordering times for each delivery day separately - this is the only way to keep the inventory straight.

So what does this mean for you?  Not a big deal, just that there will be a Specific of the month that you can place your order.  This is actually a "Buying Club" model that is used extensively across USA for purchasing local food.  So if you have ever placed an order, consider yourself a "member" of Cool Springs Buying Club!  And all you have to do to maintain "membership" is make 2 purchases a year

We have a Calendar on the website with all the deliveries listed for the year.  The order cut-off will be Tuesday nights of that delivery week.  I will send out a reminder email for each run. If you are on the wrong list - please let me know.

The Regina delivery is first -the 15th -  you can order from now until Tuesday.
Saskatoon delivery is next, on the 29 - you can order from the 16th - 25th

There is a tab under "Store" called New Member Buying Club Info - you can check that out if you are unfamiliar with how things have been operating so far.

New Products...

Old Traditional Boerewors (bor-u-wors) - not something most Canadian have experienced, as it's a South African favorite, but the first time we tried it, we were hooked and think you will love it too!
The original recipes are made of 3 meats - beef, pork & mutton - and it's a source of African pride that it needs no extra wheat or soya fillers to be absolutly delicsh!!  Make sure you read up on how to cook it - no pricking, no cutting, no high heat! Start with a little water in the frying pan until the juices start coming. (assuming you won't be BBQing yet!)

Pastured Stewing Hens - if you want flavour and nutrition, these little girls are it. We included the heart, liver and feet(these ones have black pigment), so that you can make the healthiest soup stock.  Cut up the chicken at the joints to get the most collegen/gelatin into the broth. Add a splash of vinegar to get the most minerals out of the bones. Add carrots, onion, & celery to enhance the flavour (throw these out and put fresh ones on for the final soup) Boil, skim the scum and then turn down to simmer for 12hour up to 2-3 days! Take the meat of after 6 or so hours though, if you want to save it for the soup - it's the bones that are what you want to keep cooking.   This stock is VERY healing for digestive systems as well as our joints and bones!

Raw Pet Burgers - 10 1/2lb buscuits - how do we keep healthy dogs and cats? more and more people are realizing that raw food diets are what their wild ancestor have always lived on - not cooked, kibbleized pellets with grains and questionable addatives.  These buscuits are 95% grass-fed beef and... 5% pork liver.  Organ meats are not our favorite thing (well most of us) but they really are the most nutrient-dense meats - and the first thing wild animals go for after a kill! It may take time for animals to make a switch to "real" pet food, but once they do, they can tell the difference between even grass-fed/organic meat  and conventional meats - isn't that amazing!
There is a lot of info on the web about raw diets for you pets - check it out and sift through it - I don't agree with all of it but I do think grass-fed meats, organs and bones are great. As for other things, I've only EVER seen our dogs intentionly seak out plants (grass, specifially) when they are sick...
maybe a "canine cleanse"??

Grass-fed Beef Tripe - This is a delicasy in many, many other cultures, though not well know in ours. I placed in under Grass-fed Beef, although it could have gone under the Pet Food store as it is a GREAT dog food!

Regular Products

We still have a few chickens  and chicken parts left but not for long...

Beef & pork cuts are available as well as the cheaper bulk options

Eggs are plentiful especially since there is a big time lag between deliveries this time...
***Special January Offer***  10 dozen for $30! 

Dairy Pet Food...not looking good. We are dealing with the consequences of some frost-damaged teats - a lesson we have had to learn the hard way!!  No udder, no (good) milk, no cow.  The damaged tissue turns to a wound that just won't heal when you have to milk twice a day, puts blood in the milk and can easily colonize in to a staph or strep infection (ie mastistis) Granny J has that.
Fudgie and Sheryl have just have the wounds and crossing out fingers that it doesn't turn into mastitis.  We are making "fur bras" to help protect the udders and give them a chance to heal but...the botton line is - we aren't going to post any inventory until thing turn around... if they do.



Ok - I think this is, once again, LONG enough!

Cheers!

Janeen & the CSR family

www.coolspringsranch.ca
306-547-5472 (new number - well, a different "ring" for us!)

Posted 12/17/2010 12:18pm by Janeen Covlin.
Hi - Just want to make sure you know the WINTER LOCATIONS and times...


Saskatoon - 328 Carleton Drive - Renee Trischuk's home

                  12:00 - 1:00pm


Regina - St Mary's Anglican Church

             ***5:30 - 6:30 ***  NOTE - this is 1/2 hour later than usual.


Flux CrossFit Members - can you meet us at the church also, this time - it's very close.


2011

After having a hectic fall run, we have decided to make some changes for the New Year. 

It is proving to be to much to do both places in one day, so we will deliver ONCE to each city, each month. This way we can also have "sane" delivery times for the towns along the way - no more of this midnight thing which was hard on everyone! Just order what you want for a month, instead of 2-3 weeks.

Regina will have a noon drop off.  If this Chuch location work well, we will leave it there.


One other change we will be making over time, is converting all our items to be sold by "the portion size" not by weight. This will make online purchasing much simpler, like any online store.  Some major US Grass-fed meat companies do this and it works SO much better!


Here are the dates we have planned for 2011 - all Saturdays.

Saskatoon - Jan 29,  Feb 26, March 26, April 23

Regina - Jan 15, Feb 12, March 12, April 12


One more thing - We've talked about it for a long time but we have come to the point were we MUST put a deposit on the milk jars so they keep coming back.  It will be $5.00/jar for any size. If you have the same size to return there will be no charge.

We are going to try a plastic container for cream this time as we don't have enough jars.

If you want to know your total - you can phone tonight - we should have them ready.


Cheers!

Janeen (and the CSR team)


ps let us know your thoughts, good or bad on the sausage! This is not anything like most store sausage, as this has ZERO junk added - no MSG, no Nitrites, no sweeteners, no glutten filler no other chemicals of any kind.  Just clean meat, Celtic Sea Salt, a lot of garlic we chopped ourselves(from our organic garlic gower neighbors) and a few other spices (coriander, savory and marjoram)

In the new year, we are very excited to get making a South African Sausage called "Old Traditional Boerewors".  We've made it once already for our Holistic Management consultant (who is from Africa) and it is EXCELLENT!!   He said Candadian don't really know what it is but they LOVE it when they  try it and I think he's right!  Stay tuned...







Posted 11/23/2010 2:19pm by Janeen Covlin.

Hello!

We are making a calendar change...  Our next delivery date will be Saturday Dec 4 and then Dec 18

2 reasons - It makes more sense to time it on the RAW MILK meeting on the 5th and we are getting special company this weekend... So sorry about this if it's inconvenient for you now but hopefully you can understand.


I had an absolutly amazing trip to Pensylvania for the Wise Traditions Conference! If I get time I might tell you about it but for now I'll just say I got a warm greeting by Micheal Schmidt (who spoke there as well) and will give you all the official information about the Saskatchewan raw milk meeting...


Use the Facebook Event page to invite people you think might be interested.  If you have a contact list, or know an organization that would spread the word, please tell them them. Raw dairy will only become freely available when a "critical mass" of people can unite to defend their "Right to Choose" (the foods they want in their body!)

Saskatooners...we need you... There currently isn't a voice for real milk, like a Weston A Price Foundation Chapter, in the city. If there is interest in starting/joining one, Jana, Michael or I would be glad to tell you all about it!  (there will be WAPF brochures at the meeting)

Raw Milk - The Right to Choose!  A Meeting with Michael Schmidt
 
When:  Sunday December 5, 2010  2:00pm
 
Where:  St. Mary's Anglican Church
             3337 - 15th Ave
             Regina, SK
 
Who: This is for raw dairy consumers and farmers and ALL people even REMOTELY INTERESTED in producing or consuming raw dairy
 
Micheal has had a 16 year-long battle to provide raw milk to people in Toronto and has finally come out a winner! Cow Shares have been officially been declared LEGAL in Ontario.  The challenge now is how to fill the rapidly growing demand for fresh grass-fed raw milk in all of Canada without jeopardizing the new freedom we have - people need to understand how to handle it and what the risks are and farmers need to know how to produce & handle it safely, with a good understanding of how soil/grass health affects the health of the cows and quality of the milk. This meeting will be an introduction to Cow Share Canada, an organization that will educate and connect consumers and farmers, set the gold standard for Canadian raw milk as well as provide legal defense for farmers.

 
The first half will be for ALL raw milk fans, the second half will be geared more for raw milk farmers (present and potetential)
 
For more information contact: Jana Kutarna 586-0887  (Regina WAPF co-chapter leader)
                                           Janeen Covlin 547-4252  (Good Spirit Area WAPF co-chapter leader)
Here's a Face Book "Event" Link as well
http://www.facebook.com/profile.php?id=531960833#!/event.php?eid=102396616498822

 
Websites worth putting in "favorites"...
www.westonaprice.org
www.realmilk.com

Posted 11/8/2010 4:15pm by Janeen Covlin.
Hello!

Just want to remind you that this is the cutoff for the delivery on Saturday!  I'm leaving for Pensylvania tomorrow for the WAPF Wise Traditions Conference, :)  :)  :)   so all orders have to be printed off for the Sam, Lyle and Grace before I leave!

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

Michael Schmidt wants to meet with Saskatchewan raw dairy fans and farmers on either  December 5 or 6 (after the National Farmers Union Convention that he's speaking at)   The exact date and place isn't decided yet  but keep this in mind.  We want to reach ALL who have even a remote interest in Raw milk (to drink or produce) So those of you have other "sources", please let them know, so they can let others know

I'm very excited about the vision he has for Canada and raw milk - although he won in Ontario, the other provinces are doing their best to not let that be the precident for the rest of Canada.  Michael 
is leading the movement to make Cow Shares legal on a Canada-wide basis.  He says this won't be won by farmers, it'll be won by consumers uniting to demand it!  When this battle is won, I can guarentee there will be all kinds of small, grassed-based dairies spring up to meet the demand!  As it stands, most are too fearful to risk their farms over it.  I guess we're just some of the few crazy fools who think it's important enought to dare!

Just today, Micheal flew to Edmonton to support Judith (who was literally attacked by health inpectors over a gallon of cow/share milk) by having a press conference at the legistalture.  Here is the story about that  http://thebovine.wordpress.com/2010/11/08/raw-milk-farmer-michael-schmidts-edmonton-declaration-from-news-conference-this-morning/

On the bright side, the Canadian Institite of Public Health Inspectors has put out a Power Point presentation on Raw milk that is ALMOST  a decent picture of the raw milk debate. http://thebovine.wordpress.com/2010/11/07/canadian-institute-of-public-health-inspectors-power-point-on-raw-milk/ What is encouraging to me is that they are acknowleging where the pro-raw-milkers are coming from and considering options to accomadate them. 

From the beginning, Michael has always requested "Dialogue" with health officials and government. He's stayed level headed and offered some very sound solutions that could make this win-win for everyone.  He's not out to cause a fight but knows that CHANGE is going to take some united effort.

I will see Michael (actually meet him for the first time) this weekend in Pensylvania at the WAPF Conference this weekend - and hash out a few more detail there.  Stay tuned!

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

Order Cut-Off - Tonight! (Monday)

Delivery - Saturday November 13

Saskatoon - Field House @ noon 
Regina - 5:00pm  Jana Kutarna's house
Regina - 6:30pm  Flux CrossFit (members)


Cheers!

Janeen (and the CSR Team)

547-5252
www.coolspringsranch.ca
Posted 11/5/2010 1:18am by Janeen Covlin.

Farm Up-Date
What's for sale?
Going to Wise Traditions Conference in Philedalphia!
Michael Schmidt is coming to Saskatoon!


Hello!


Fall is always CRAZY BUSY and this year is no exception -I Just hope we can get the work list wittled down to a manageable level before the weather turns sour again!

- The last of the chickens are in the freezer -  we're all SOO glad some things are seasonal!!!

- We did get the laying hens moved off the pasture, back to the lean-to of the barn for the winter. Had to put a large portable pen around them with grass to keep them to keep them out of the meat shop - they LOVE it in there - so many tasty things to eat - yes they ARE Omnivors!!
The eggs yolks will be getting lighter now that they don't have green grass.  Actually the 100 new chickens we got never had much of chance to change their yolk color before "winter" arrived.  We will feed them good green alfalfa hay though the winter to keep the yolks as "Omega 3-ee" as possible. Grass-eggs are definitly the best, but what's a girl to do in Canadian winters, eh?

- Now we are setting up some round rye-straw bale shelters in the "riding area" corral for farrowing huts - pigs have 2 litters a year - and as much as I don't like them coming in this weather, they do just fine burrowed in the straw. Keep it dry and always give iron shots when the dirt is too frozen to get it from - that's been our lessons from past experience!

- Build a new shelter for the milk cows, tin the barn and a few other sheds.

- Pack away chicken shelters, electric nets and all other poulty equipment out in the pasture

- Get hay hauled home for the cows and wood hauled home for us!

- Get the out-door furnace heat going to the meat-shop, ASAP - it's getting very cold in there!

- there's much more on the list but this is already getting to long!


What's for Sale?...

So, we haven't had a chance to do anything "creative" in the sausage deparment yet.   But we would like to offer a few BULK Grass-fed Beef Options...

Grass-Fed Ground Beef Pack - 40lbs @ 3.75/lb   (2lb packages)

Grass-Fed Stew Meat Pack - 40lbs @ 3.75/lb  (2lb packages)

Just enter 20 in the quantity box and we will give you the bulk price  (regular price is $4.25/lb)

Also we have a limited number (3 for starters) of All Canadian Grass-fed Beef Packs! It's a bulk-priced, boneless, "mixed" quarter of a beef for $4.75/lb.  It's a GREAT way to get some of the fancy cuts at a reasonable price!

We'll see what the response is  - if there seems to be a demand, we will have more for the next trip!
If it's disappeared off the Beef Store, it means it's sold out  - but let me know if you are wanting for the next trip.

If you aren't already aware of why GRASS-FED is best for your health (not to mention the animals and the environment)  Read this -----> http://www.eatwild.com/healthbenefits.htm


Glad to see so many people were into the Chicken Bone Broth Packages! It makes me smile to know that people make their own good soup!  I'd love to know if any one has tried to make soup out of a "store" chicken - apparently the stock doesn't even gel, never mind have any taste - is this true??

Dairy Pet Food... if you are in Regina getting weekly deliveries don't put milk on your order.  Other wise, you can. (we'll try it that way and hopefully it won't confuse too many!)

Wise Traditions Conference...


I'm GOING!!!  (Nov 12-15)
Every year the Weston A Price Foundation puts on the Wise Traditions Conference and this year it's near Philidelphia.  Joyce Wells (the most full-of-life senior I know!) is a WAPF member in Regina and has been on many WAPF functions  (Like touring the Swiss Alps with a WAPF group, where Weston Price spent some of his time in the 1920's studing the near perfect teeth and vibrant health of isolated communities that lived off the land.) Anyway she wondered if I or Jana would be interested in coming along - and turns out my family is giving me "permission" to go!

The speaker/presentation line-up is amazing!  I'm so excited - there is nothing like a WAPF conference that puts sustainable food, farming and health all in one place! Check it out - http://www.westonaprice.org/2010-conference-presentations.html
If there is something that you are very interested in, please let me know and we will try to pick up information if we can!

There is a chapter leaders meeting with Sally Fallon (the WAPF President)on the Monday as well - Looking forward to picking up some new ideas in that department as well!


Michael Schmidt...

...Is coming to Saskatoon in the beginning of December!  He is the Biodynamic dairy farmer who (self represented) BEAT the Ontario Government on 19 charges of selling raw milk.  The Judge ruled Cow Shares to be LEGAL.   But the overall fight is not over in the rest of Canada.   BC did not find it "legal" and now and Alberta Cow-share lady has been harassed in a very scare-tactic way!  Michael is leading the fight for food freedom and has taken over that BC dairy - so they can deal with him!

On FaceBook, he informed me he is coming to Saskatoon in the beginning of December and would like to get people together - He's says the only way we can win this war is if "INDIVIDUALS" come together to demand it. The farmers on their own are too finacially vulnerable to go against the Govenment/Health Ministry (who is driven by the Big Dairy Processors)

  We don't have dates or a place yet but - keep it in mind. Jana or I or both of us will let you know where we hear for sure!

Michael is someone I have the highest respect for - Canada was run by him, this would be a a GREAT Canada!!  If you use Facebook - "Friend" him to keep in the loop - mention who you are.


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


The order cut-of is MUCH EARLIER, as I warned!  All orders must be in by...

Monday November 8  for delivery on Saturday the 13th! I'm leaving for Philly on Tuesday so there won't be anyone to operate this website!  If you have any questions, it would be best to phone!
 
Delivery on Saturday November 13
Saskatoon - Field House @ noon 
Regina - 5:00pm  Jana Kutarna's house
Regina - 6:30pm  Flux CrossFit (members)


Hope all goes well!

:)
Janeen (on behalf of Sam, Grace, & Lyle)

547-4252
www.coolspringsranch.ca

Posted 10/21/2010 7:10pm by Janeen Covlin.

Hi!


Ok,Ok,Ok I won't cut anyone off the list!!  (That was something Joel Salatin who is in Food Inc and Fresh actually recommends doing to keep commited customers of his metro-buying clubs - we are kind of using his model)  But I heard from so many that you still want to get the emails, the time just hasn't been right, so I will leave it as is.   If you don't plan on buying from us, don't be shy about unsubscribing - I really don't want you to think of us as annoying spam!

CHanging the subject - Mariah Sinclair made a cool request for Soup Bone Broth Packs - and we just made up a whole load of chicken ones today.  They have a variety of everything in one bag so you don't have to dig out pieces from different frozen bags.  THey are about $6 a bag ($2/lb)

Also, have you ever rendered your own NON-HYDROGENATED healthy lard?? It's really easy and is an excellent frying oil because of the neutral flavour but also, the real stuff is NOT SOMETHING TO FEAR - Here's a web page about that http://www.westonaprice.org/component/content/article/15-making-it-practical/260-taking-the-fear-out-of-eating-fat.html


So If anyone is interested, we have lots - the price is $1/lb


The times again... 

Taking orders until 10:00 tonight

Delivery...

Saturday October 23
Saskatoon 12 noon at the Field House South Parking Lot
Regina 5:00 at 2836 Regina Ave (Jana's Kutarna's House)
Regina 6:30 at Flux CrossFit (for Members)

See ya then!

Sam and Janeen

www.coolspringsranch.ca

547-4252

An Easy Way To Render Lard

Lard is pig fat, whether it is rendered or not. The quality of lard depends heavily on three factors: how the pig was raised, what part of the pig the fat was taken from and how it was processed. While any fatty part of the pig will dish up lard, the highest quality lard, called leaf lard, is obtained from the flare fat deposited around the kidneys and inside the loin (between the lower ribs and the pelvis). It is considered the finest lard--even better than butter for pastries. The next best place to obtain lard is from the fat back found between the back skin and flesh. While lard is finding its way back into today's market, the products on the grocery store shelves are frequently hydrogenated, bleached and deodorized. Farm-fresh lard from pastured pigs fed mostly milk by-products (skim milk and whey) and no soy or GMO grains is ideal.

A wet, low-temperature rendering process is preferred over a dry, high heat method. Cut the pork fat into small pieces (about 1-inch cubes or smaller) to ensure you get even heat distribution and better yield. Good kitchen shears or a meat grinder work well for the job, which is typically a little easier when the fat is partially frozen. Take off any muscle meat in the process. The small pieces ensure you get as much fat out as possible, but if you want cracklings, leave a few larger pieces. Pour about a quarter inch of water in a covered heavy metal pot (cast iron, enamel or stainless steel) to prevent the fat from browning in the beginning. Add the lard pieces and place pot in a 200 to 225 degree oven for four to six hours for smaller batches and up to twelve hours or more for larger amounts. Cook gently until the liquid fat comes out. The chunks of lard will eventually stop rendering. The smaller the chunks initially, the less will be left of them at the end.

Squeeze or mash the chunks to get all the fat out and then pour off liquid into a bowl. Return the cracklings to the oven and cook until they are crisp. Strain the fat through several layers of cheesecloth or a paper coffee filter and cone, and allow it to cool. The oil comes out a light clear gold color with hardly any residue and will whiten as it cools and solidifies. Fill jars with the liquid fat, seal and refrigerate, where it will keep for up to five or six months; for longer term store in the freezer. If desired, add vitamin E from wheat germ oil for added preservation to the liquid lard. Use the cracklings for flavoring egg dishes, biscuits, salads, cornbread and soups, or just eat them plain. Delicious!


Comments
Liz said, "Can I please be added to the Raw Milk list? Thanks..." »

Jessica Gebauer said, "I also would like to be added to the list of those interested in ..." »

Margo Soriano said, "I'd be interested in butter and cheese from raw dairy. Add me to ..." »

Katie said, "Please add me to the list. I would love raw butter!" »

Brandy said, "Please add me to the raw dairy list. Thanks!" »

Haleigh said, "I too would love to be added to the interested in raw dairy list!" »

Danielle said, "Please add me to the list for raw dairy! I would love some cheese..." »

Lesley said, "Please add me to the raw dairy list. I am in Kipling. Thanks!" »

Lisa said, "Could I also be added to the list of people interested in raw dai..." »

Erica said, "Please add me to the raw dairy list! Thank you!" »

RSS