Victor who raises the famous Label Rouge chicken in France and who's Grandpa is a butcher, showed us how to make the famous Boudin Noir or Black Pudding (aka Blood sausage) a traditional treat just at hog killing time  and Rillettes du Porc (ree-yet) which is a delicious appetizer of spiced, potted meat that is thickly spread on bread....soo good!!!!  

Has anyone had this type of "Charcuterie" before??  Would you be interested in seeing them in the store??

In other new... 300 Duckling and 250 geese are doing fantastic...soon to get out to pasture as well!

Next delivery (in June) we will have a new  batch free-range chicken in the store!  They are a NEW breed called Freedom Rangers or Red Bros, which are actually a slower-growing, red-colored French chicken designed for the Label Rouge progam in France.  We got them from a Pennsylvania hatchery and although they are new to Canada, they look just like normal French chickens to Victor!  We won't be ordering them outside of Canada again, since we where stung with 238% duty on them, but by next year we will probably switch entirely over to them since there are Canadian breeder flocks starting this year... YAY!!!

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

The orders have been pouring in and we are sold out of a LOT of products, so I apologize if you didn't get your order in or get what you wanted!  The combination of the mailing list growing...  and... this being the time of year where we are running out of the stock pile but not ready with the new crop, is PAINFUL for you and me both!

Bear with us as we get stocked up again!

If you have been telling people about us (someone must be!! :),  LET US KNOW so we can give you your $10 referal credit!  I'd far rather give it to YOU that  GROUPON!!

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


Take care!

We'll see you Saturday...

Janeen
(for the team...Sam, Lyle & Grace, and Kate. Emma, Tess and Beau)

www.coolspringsranch.ca

547-4252

Hey "Folks"!

Remember Joel Salatin from the renowned food documentories "Food Inc" and " Fresh"?
...and most recently "American Meat" which I havn't seen yet.

I've been a Joel fan long before he became famous. I found his first book "Salad Bar Beef" in McNally Robinson in Saskatoon in 2000. As I flipped through it, it I wondered "WHY did I not learn one STITCH of this stuff in College??"
I took it home and read it cover to cover that night...and my course in "farm-life" was forever altered!  My "agrculture college knowledge" suddenly became almost completely useless. A new paradigm began to shape a new dream... a farm were animals had a life and  actually HEALED the land, where food was nutricious, where local food systems where the norm, where there was a future for families on the land!

Over a decade later, the journey of the dream is well on it's way -  it's still exciting for me,  and Joel's writings still inspire me, from his articles in the 2 best Ag magazines out there, The Stockman Grass Farmer, and Acres USA and  all the way up to his 8th and most recent book "Folks This Ain't Normal"!

 I'm not going to try to give you an elequent book review (there are plenty online) but "FOLK'S THIS AIN'T NORMAL - A Farmers Advise for Happer Hen, Healthier People and a Better World" is a book I hope EVERYONE can read!! It's intense, it's entertaining (as Joels writing always is!) and not easy to put down! It WILL make you think about many things you  never realized were ABNORMAL and you WILL come away with a new perspective!

(I'm going to place an order for a case lot of these books to sell at cost - if you are interested let me know)


One of the chapters is called "The Church of Industrial Foods Unholy Food Inquisition" and it's so applicable for most of Canada as well as the US.   The "ain't normal" point he wanted to make is...Never in history has food safety been a concern in local and neighborhood operations. It was born out of food industrialization, period. And it's being kept alive by the well meaning public that is so sure that stricter regulations will solve the food-borne illness epidemic (but they are barking up the wrong tree) The big retail stores now  follow the  "CYA" policy (Cover your ____) and want only "inspected" meat. The big guys USE the publics' fear to lobby for laws that guarentee them the market access they want. The little guy was never the problem, but he gets kicked in the teeth anyway!

"The single biggest reason local integrity food does not enjoy a larger share in the modern American marketplace is due to these non-scalable regulation. Farmers are ready and willing to produce for local markets, and they have the knowledge to do it. Consumers (or coproducers as Carlo Petrini, founder of Slow Food, calls them) are ready and willing to buy. But between these two parties exists a labrynth of capricious, nonsensical, malicious, rediculous - let's think of how many adjectives I can think of - asinine, unreasonable regulations that preclude commerce.   Make no mistake, these regulations are not about food safety. They are about market access."


I am happy to say that Saskatchewan  is the ONLY province that is blessed to have relatively liberal meat laws. (our Regional Health Inspected butchershop would not be even close to legal in the rest of Canada) We can sell to EVERYONE in the province... except retail stores that have a CYA policy, and... the CITY OF SASKATOON that has a bylaw that says "only Carcass-inspected meat can be sold in city limits" (lobbied into place in the 1960's by the big packer Intercon)

The good news is that the city is currently revisiting this by-law!! and NOW is the time to put your opinions on the table!  PLEASE DO!!

- You can write to the City Council

- Like and post on Saskatoon's FaceBook page

- Talk or email councillor Charlie Clark, who is Pro-local food and working on this issue

- Talk or email the other councilors who may not see the complete picture yet.

- Send a quick email to the chefs at the Saskatoon Culinary Federation  that there are other options for quality food in this province than "local CAFO's" if they want it...just help us fight for it! Apparently they have a big impact when they show up at a Council meeting in their "whites"

-Tell them you want  more local, pasture-raised chicken and duck and pheasant, etc on restaurant menus and in the health food stores. The only reason it's not there is that there are Pine View Farms has the only local provincial chicken abbitoir; Smaller scale pasture-based farms are out there but the "embyo" required to birth the "required" abbitoir is too big!

-Tell them to let the marketplace decide what food they want, who they trust to grow and process healthy, safe food.  The city doesn't need to dictate this.

-Tell them that the Health Authorities are "finding no evidence of any issues with meat from Health Inspected abbitioirs elsewhere in the province." ...Quoted to me this morning!

As fans of "access to REAL Saskatchewan food", lets stick up for it together!   (and I'l love to hear what kind of reactions you get!)


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

A little farm news...

We have a batch of Freedom Ranger chicks in the brooder!! There should be fresh pasture-raised chicken for the  2nd week in June! 

We've ordered 250 geese and 300 ducks!

Sam and I will not be along for the trip to Regina this week but Lyle and Grace will.  Kate is in her first year of Light Horse 4-H She has made her way to the Provincial 4-H Public Speaking Competition on Saturday and we wouldn't miss it for the world! Her speach is titled "Life on My Farm"  :)

Cheers!
Janeen
for the CSR team

www.coolspringsranch.ca
547-4252

Western Living magazine's "Top Fourty Foodies Under Fourty 2012"

CBC - Blue Sky - Interview with Garth Materie

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

The Mild Chili Sausage finally has a new name!  It's came from a collaboration of neighbors actually.  We could not agree on something that actually described it, so we named it after our "almost-mythical-ghost-town/hunters paradise" of Rockford, Saskatchewan, which is just 5 miles away!

"Rockford Bratwursts"
Brat sounds like Rock, and it's German for a large and usually longer fresh sausage made from pork and or beef, grilled or pan fried and sometimes cooked in beer or broth... there are many versions of them!   This is ours!

It's the same delicious juiciness with just a little kick!

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

        Last week Western Living magazine came out their "Top Fourty Foodies Under Fourty" list.  My friend Julie Rempel (with Fresh Air Flavours) and I made the list!  I was a tad puzzled as to how that came to be, but the mystery is over...Amy Jo Ehman (Saskatchewan's favorite local food author and blogger) sent a whole list of nominees of which we were on...Western Living researched submissions from across Canada and we were selected in the "producer" catagory!
So, on Monday last week, CBC featured  us on on Blue Sky -  it took us both by suprise but it was fun!

Some of you were wondering if there was a link to listen to it...here it is

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

        I mentioned a while ago that the Chicken Farmers of Saskatchewan had agreed to meet with me in their April or May meeting. It sounded hopeful that the quota excemption limit would be raised to 2000 chickens (like BC and Alberta)  although I wanted more . So I was pleasantly surprised when Clinton Monchuk (CFS CEO) phoned in the middle of February to say that I could meet with the board in their March 1 meeting! I managed to throw a propsal letter together, collaborating with Mark Lane from Farm Gate Food, who did some editing for me, and I headed off to Saskatoon on Thursday morning.
Well, we had the meeting and it couldn't have went any better!! They were all very easy-going people which was nice, as I was anything but relaxed when I  arrived! They were impressed with the plan.  THey were actually very interested in our website and want to come tour our farm...imagine that!

Although not offical yet, it sounds like we could have a 5000 bird Pastured Poultry Permit program in place by the end of summer!  How cool is that?? :)

Look forward to seeing you on Saturday!

Janeen
for the Team

www.coolspringsranch.ca
547-4252

Somehow we made the "Top 40 Foodies under 40" list in Vancouver's Western Living magazine...I have no idea how they came up with that...we have not even really "branded" ourselves yet, as marketing has not been our weak link. 

But we will be on Blue Sky at about 12:10 today (Feb 27)

My friend Julie Monroe from Fresh Air Flavours will also be on with me...

Let me know what you think if you hear it!

Cheers,

Janeen

------------------------------------------------------------------------------------------------------------
So, we just tried our first package of Cool Springs breakfast sausages. They were so amazing that I had to send you a quick message to thank you! I have never actually liked breakfast sausage (until now I had only had it from restaurants or purchased at supermarkets) so when I took my first bite this morning I was amazed because it tasted delicious! Just goes to show the world of difference between "real" food and what you purchase at a normal store these days.

A. Harris, Regina, SK

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

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

We love your food and plan to continue purchasing it into the forseeable future and appreciate the passion and dedication it takes to make a real difference in our society.

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

Merry Christmas to you and your family, Janeen!

When I reflect back upon this year, I like to think of my trip to your farm in Endeavour as one of my favourite memories of 2011 :)

J. Tam, Saskatoon, SK

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

Janeen and Cool Springs Team!! I love the food! I made my daughter some home made "chicken nuggets" yesterday and wow...I really have no idea how that other maker of them makes any money,  there is no comparison. Its even better than I remembered. Thanks for raising animals in a natural way.

On a side note, my sister, who picked up the meat, said there was a nice long line so yeah, that's great for you guys!

Kyla R. Saskatoon, SK

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

It seems that the more grass those cows get to eat, the more delicious our cats think the milk is!! They say YUM YUM!

Beth C.  Regina, SK

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

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

(later) You are going to laugh, my husband and I got into a tiff over meat last night. I told him the rest of the roast was for lunch or supper today and he was pretty upset because he was enjoying the roast so much. I lost the argument and (between his extra helpings last night and what he ate for breakfast today) there is no roast left for today. He said we should order another half or maybe a whole pork.

Pam R. Regina, SK

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

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

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

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

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

My daughter in law really likes the chicken feet we bought her, she how big they are. The Chinese have got to be  the biggest consumers of chicken feet in Canada. Our pasteured pork has way more taste than any factory hog we have eaten and I noticed the roast we cooked was quite dense compared to again factory pork.

Doug F & Susan A.  Saskatoon, SK

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

This second order of pork is just as fabulous as the first. The side pork is soooo good - in fact I think I like it better than bacon. And a single package of chicken breasts lasted the two of us for three meals - try that with store-bought chicken!

Maureen B. Saskatoon, SK

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

I just bought from you for the first time this past weekend. I was nearly a vegetarian....completely grossed out my meat! I have already cooked some ground beef, and I have to tell you, it was delicious. Any ground beef I have purchased from the stores has had a horrible smell to it when it is cooking. Not so with your stuff, and so little fat. I will be roasting a chicken tomorrow.

Keep up the good work.......I am so glad to have quality, healthy meats to serve to my growing daughter (and us too)!

Norine J. Saskatoon, SK

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

What a wonderful turkey you sent me. It was the best ever,moist, flavourful, tender, but not that oozy gelatinous sort of tenderthat industrial turkeys get. The only fat I got in the pan was the oliveoil I basted her with, but she was just succulent and gorgeous. You seem to have perfected the artform that is raising turkeys. Congratulations!
Please put me on the list of folks to tell next time you have a harvestday. Thank you for making my Thanksgiving feast sumptuous.

Brenda F. Saskatoon, SK

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

I just want to say that the bar has been permantely raised since Thanksgiving - I will never buy another store turkey again! The dark meat was really good but not appreciatively different ...but the breast meat... it was absolutely fabulous!! Everyone agreed that they had never ate turkey breast meat that was that juicy, moist and delicious! I don't know if it was the Free-Range factor or the Fresh factor - maybe a combination! Please mark us down for 4 more at Christmas - everyone wants one!

Dave M. Swan River,MB

This weekend was the perfect example of the reason for our "meat shop dream" as it began!

Sam grew up with a tiny, albeit sort of crude, meat shop on his farm (near Rockglen, SK)  And even as we were dating, I have happy memories the family meat cutting days we had there.  His aunts, uncles and cousins would all come out from Regina and area to cut and wrap a beef that had been hanging for 3 weeks.  Maybe it was work, but it didn't hardly seem like it...just good times with family, ending in a wicked BBQ of  Ribeye steaks, baked potatoes with all the fixings and what ever else that was fresh in the garden!

I really only got in on the tail end of those times before the farm sold, but it left an impression on  me I won't  forget...we need a MEAT SHOP on this farm so we can cut meat together for our families! ( Obviously, the idea evolved since then - now we have a Health Inspected butchery and have turned it into our business.)  But it really was fun this weekend to have Sam's Mom and Dad, his brother Pat and Karen, with a whole bunch of cousins out to cut up Pat's 2 Holstien steers.  The work got done in record time, a little reno-ing got done in our house, we ate like kings, and the kids skated, ski-dooed and quad-ed them selves to exhastion...  As I write, they are crammed like sardines in all corners of this house...finally sleeping quietly!

More family came today and tomorrow, official "Family Day", will be pure play along with an "prototype" wiener roast, ending with 4-H Public Speaking (good thing we got them writtten tonight!)

So, I don't know how much personal stuff is appropriate to share here, or if you care to hear any of it at all, but the point I want to make is...putting up food together is such a great dimention to add to family culture! It doesn't matter if it's digging potaoes on Labour Day, building a backyard "chicken tractor" with your kids, picking crab apples around the neighborhood for applesauce, or cannning the season's tomatoes... it is my wish that every person can produce some of their own food and enjoy doing it with their families!

Happy Family Day!

Janeen (for the team)

www.coolspringsranch.ca

547-4252

ps.  Whole chickens are out of stock but their are still chicken pieces for a little while

       Ground beef is in stock again, but not a lot of beef cuts until late spring

       Patured Pork Lard is instock again!