<![CDATA[Cool Springs Ranch]]>http://www.coolspringsranch.caen-ushttp://blogs.law.harvard.edu/tech/rssCopyright 2013Cool Springs Ranch<![CDATA[New summer delivery location coming for Regina...stay tuned! (Order cut-off tomorrow...delivery on Saturday)]]>
 We have been patiently waiting for spring to come and the mud to go; FINALLY, it did and the chicks are heading out to pasture!  This means that we should have fresh PASTURE-RAISED chicken for you by the June delivery. Yay!!!

  ...and just so you know, we are making our own feed from local peas and wheat (not organic yet, but no GMO's) with organic poultry mineral ration balancer, and even frozen-fresh organ meats from the butchershop, which the chickens, which are natural omnivors, are doing fantastic on! 20-30% of their diet will become grass/bugs as we move them daily on to fresh ground.   

The cows are calving and the pigs are thrilled to be digging in soft ground again. The next batch of broiler chicks, the layer chicks and turkey are coming next week. Garden, yard, seeding our first organic grain crop... Busy, busy, busy!!  It seems there is SOOO much to do in a short time because of the short spring.

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Exciting News!  Nathan and Megan Maier, a young family that left teaching careers in Ontario, have moved back to the area to jump staight into pasture-based farming!  (Megan grew up on a dairy farm NW of Preeceville)  They weren't hear 5 days before their first batch of 1000 chicks arrived!  There was some scrambling to get set up, but everything is going really well so far.  Besides Pastured Chicken, they will be doing Turkeys,  Ducks and, eventually,  Lamb and Veggies. We hope to share the task of processing poultry as well as doing the deliveries, so you probably meet them this summer! 

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We will annoucing a new Regina delivery location for the summer.  I'm still not 100 % certain, but it will be relatively central.  When I send the 'order total' emails, you will know forsure. The time will still be 1:00 - 2:30pm

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Order cut- off is tomorrow night (Wednesday)

Many of you have placed your orders already and some somethings are out of stock, but Sausages, Burgers and Bacon were made FRESH today...and grilling season is finally here!
If you want eggs, please make a note in your order and we will fill it if we can.


See you on Saturday!

Janeen
for the Cool Springs team

306-547-4252

www.coolspringsranch.ca





]]>Tue, 07 May 2013 22:07:30 -0500<![CDATA[Spring, please arrive sooner than later...the chicks are coming! (Order Cut-off is Wednesday)]]>Hello friends,

A little farm update...

Spring is here!  (well, in theory anyway) and that means the first chicks of the year are coming!  We'll be picking them up on Thursday morning.  Right now the  shop is being cleaned out and we are setting up a big brooder pen in the middle. Gravity-fed water lines, feed troughs, grit troughs, and homemade 'Ohio Brooders' will be placed, deep-bedding laid down and the in-floor heat turned up to make it the coziest nursery possible. We are getting them 2 weeks later than last year in hope that they will be able to go out to pasture at the best age, which is around 3 weeks old, but the FEET of snow still left here is not making me hopeful!! 

In other news, we just got back from Kansas City where we visited some good friends over the Easter Break and picked up a larger delivery trailer with much larger axles.  (The axles had bowed out on our old trailer and we were trashing tires like crazy; meat is HEAVEY, we found out!)
Sam didn't have much of a holiday though.  He spent most of it ripping the trailer apart, re-insulating, and spray-foaming it. Now we just have to add an airconditioner and a Coolbot to turn it into a cooler-on-wheels.   (If you ever want to build a cooler in home, check out CoolBots! ...very cool!!)
While Sam was doing that, I got to head up to Jameport Missouri, which is right in the middle of a large Amish farm community, to pick up a turkey plucker from Featherman Equipment. I also was lucky to visit the owner David Schafer who has been a leader in developing economical and functional poultry equipment for small farms.  One idea I learned from him will save us $15,000 that I thought we would have to invest.  More on that when we get it built!

The last stop was near Omaha, Nebraska,  where we filled the trailer to the hilt with Fertrell Poultry Nutri-Balancer, the 'magic' mineral-kelp-probiotic supplement that makes the chicken's grain ration tic perfectly.  

It was a little depressing leaving green grass, dafodils and t-shirt weather to head north to still-miserable weather,  but... home is where the heart is!  and the work :)

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So many of you have ordered already but just a reminder for those that haven't... the order cut-off is Wednesday.  We'll be at the Kumon Learning Center on Woodhams Dr. one more time on Saturday between 1:00-2:30.   Hopefully, by May we will be able to be in an out-door, grassy location!

Flux Crossfitters, we'll be at Darci and Charity's garage gym at 4:00pm (IF the new trailer fits down the alley!)

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STORE

Free Range Pork - was just restocked last night!

Grassfed Beef  - in-stock.  Bulk price on Hamburger!

Turkey, Duck & Goose - limited stock (order now if you want any!)

Eggs - in stock

Sausages, Bacon, Grass-fed Burgers - in stock

Chicken - out of stock until June, although there are still a few Soup Chickens and Broth Making packs for making the best chicken stocks in the world!

Pet Food Patties - will be back in stock next month, but you could try chicken gizzards!

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See you Saturday!


Janeen, for the whole team


www.coolspringsranch.ca

306-547-4252



]]>Tue, 09 Apr 2013 13:21:21 -0500<![CDATA[Allan Savory TED Talk...Tell us what you think! ]]>Hello!


Allan Savory is the 'grandfather' of Holistic Management. Some of you may know him but many of you might not.  His work has been a big influence on our farm, and even Joel Salatin's farm, who is presenting 3 days of sustainable farming workshops next week.

Recently Allan was selected to give a TEDTalk and if you are a watcher of TEDTalks you'll know how inspired you can be after 20 minutes of an 'idea woth spreading'.  'How to green the desert and reverse climate change' is at the top of my list,  not so much for the presentation, but the message he has to share. The concept can not only do as the title suggests, but it will have a huge impact on health and resilience of 1st world farms. Complete chemical dependance, and extreme vulnerbility to droughts and floods is NOT sustainable agriculture, but this is what we have right here in North America!  Allan offers hope, the most inexpensive hope we could ask for...if we as eaters, farmers and leaders understand the need to change the world's agriculture course. 


I have a proposition which includes FREE FOOD...  

If you will take 20 minutes to WATCH Allan Savory's TED Talk    and send me a quick note with your thoughts,   we will put your name in for $50 of CSR pasture-raised foods.  If you are on FaceBook, you can WATCH, COMMENT and SHARE from Cool Springs Ranch's FB page   The winner can order as usual and we will credit $50.00  Your odds are far better than any lottery!

In a world were sound-bites of news are bombarding us constantly, it's my wish that this man's message will resonate a little louder than the rest.  :)







 

]]>Thu, 14 Mar 2013 17:41:37 -0500<![CDATA[Joel Salatin...official details of 'Live-stream' workshops in Saskatoon and Endeavour]]>Hey all!

Joel Salatin's "Secrets to Beyond Organic Farming" workshops are just around the corner!
On March 20-22 they are being 'interactively livestreamed' to at least 2 Saskatchewan locations.

Instead of $600 for the Calgary event, the cost will be $20-25/day for the local events 

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We will be hosting here at on the farm at Endeavour, SK   
$20/day
8:30 - 4:30 each day
Potluck lunch

Contact me at 306-547-4252  or eatreal@coolspringsranch.ca

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Permaculture Reseach Institute of Saskatchewan  is also hosting in Saskatoon.  


Click on the link or scroll down for details and registration.

Joel Salatin’s – Secrets of Beyond Organic Farming

Coming to Saskatoon, SK  as an 'interactive live stream workshop' March 20,21 &22.

This workshop is presented in live stream format by Verge Permaculture of Calgary 

and hosted in Saskatoon by the Permaculture Research Institute of Saskatchewan.

When:March 20-22,2013  8:30  am to  4:30 pm  each day

Where:“The Den” at the Two Twenty,220 – 20th St West,Saskatoon

Cost:$20 per day (PRI Sask members)/$25 per day (non-members)

Please bring your own lunch. Coffee and tea will be available for purchase at Collective Coffee.

Joel Salatin,of Polyface Farm,is an entrepreneurial farmer and author of several books including Folks,This Ain’t Normal and Salad Bar Beef. Polyface,Inc. is a family owned,multi-generational,pasture-based,beyond organic,local-market farm and informational outreach. http://www.polyfacefarms.com/

To Register: download the registration form (see link below),complete the form and mail your cheque to:PRI Sask,22-1001 12th St E,Saskatoon,SK,S7H 0C9.

JoelSalatinRegistration

WHO IS THIS FOR:

At its roots,this isn’t just a course about farming…or even about building a business! Joel Salatin has a much bigger agenda than that…..
This course is about creating a life…a community…and a society based on respecting the egg-ness of eggs,the chicken-ness of chickens,the cow-ness of cattle. It’s about appreciating and working with the essence of plants,animals,and nature as a whole,rather than producing bigger,fatter,cheaper products in factory farms.
And it’s about building a life based on your own essential beliefs,values and dreams! building coalitions with other impassioned dreamers…creating empowered,informed and active communities…and changing the world in the process!
So whether you’re an aspiring or established farmer – a public policy maker or community organizer – a green entrepreneur or holistic manager – or a cubicle-dweller in need of a bigger vision – you’re sure to find life-changing insights in Joel’s high-energy,information-packed talks.

Join us for one,two or three days . . .

What we’ll cover each day

March 20 – You Can Farm

No vague theorizing here –you’ll get a full toolbox of practical how-to’s,ranging from urban farming and creative land acquisition to permaculture-based production principles – for example,mutually supportive plant and animal relationships (e.g.,chickens and rabbits? Who knew?) and effective composting for sustainably fertile soil. We’ll talk about farming like an entrepreneur,becoming your own middleman,and marketing to a diverse audience. And finally,we’ll take a look at what happens once your farm is solidly on its feet:how to build a trained team of employees,and how to create a lasting,profitable legacy for your children and grandchildren.

March 21 – Pastured Poultry Profits

Joel shows us how to build a thriving poultry farm from – as you might say – scratch:how to build a portable shelter for your chosen bird(s),how to pick the breed you need,and how to create safe environments in the brood-box and outside. We’ll talk about economics – profit and loss for chickens versus turkeys,egg-layers versus broilers,parts versus whole birds – and how to figure price margins. And you’ll learn how to keep your birds healthy,happy,well-fed and well-protected from the egg to the end.

March 22 – Salad Bar Beef

We’ll talk about landscape design,managing water and placing roads,and working with rough,wet,or rolling terrain. You’ll learn about permanent versus portable fencing,corrals and enclosures,herding and movement between pastures,winter housing and feeding,and grass-finishing before slaughter.You’ll even get tips on enhancing the salad bar and ensuring soil fertility with composting,manure management,and pigaerating. And yes,Joel looks at the practicalities of transforming beeves from live animals to gourmet meat -from grass-finishing to assuring comfort to dealing with adrenaline and enzymes after death – even tips for cooking (because Salad Bar Beef is what beef should be,say gourmet chefs – and unlike any beef you’ve had before)!

 

 


 

]]>Mon, 11 Mar 2013 18:23:23 -0500<![CDATA[Braising...a Wonderful and Generous Cooking Technique]]> 
A few months ago, we discovered a magical piece of meat on a cow, that I'm ashamed to say we had WASTED previously...the Beef Cheeks... yes  quite literally, the side of the cow's face!  If you ever seen one, you would wonder how it's possible to take such a tough awful-looking chunk of meat and make it edible!   After a little research, and, incredibly, my very first stab at it, I found out you can turn it into some of the most amazing meat you'll ever eat!!   (Sorry ...the novelty has not wore off so they are not for sale yet! :)  )
 
But I want to talk a little about the technique that makes them so delicious... the Braise!  This may not be new to you, but to really understand this indispensable kitchen skill, is to LOVE eating ALL parts of grass-fed animals , not just the steaks and prime rib!  
 
Why do we love Braising?
 
SIMPLY, it turns raw, tough, inexpensive cuts into hot, tender delectable dishes!  On any 4-legged animal (cow, pig, lamb, goat, bison), the shoulder, hips,and legs are the tougher muscles since they do most of the work.  And the truth is that all the "worked" muscles have much more flavour than the middle or "loin" section where the steaks are cut from. This is particularly the case with free-ranged animals since they have 'natural muscle tone', unlike confinement-raised meats which can have soft flabby meat and fat. The collegen that divides these muscles is by nature chewy and tough, but when we braise... TIME, MOISTURE and HEAT melt the collagen into gelatin and softens the meat protiens.  These melted juices/gelatin give rich flavour and body to every dish. On cold winter days, nothing is quite as simple and comforting  as the melted juiciness of a Braised Blade Roast or Beef Short Ribs!  Besides their inexpensive deliciousness, they can be made a day or 2 or 3 ahead and the flavour only gets better!
 
 
What exactly is a Braising? 
 
 There seams to be slight differences of opinion on this, even by chefs, but by broad defininition it means "cooking large pieces in a liquid, covered with a lid until tender".  You can use stock, water, orange juice, milk, wine, beer...the recipes are endless! The amount of liquid can vary from hardly any, to totally covering the food. But moisture is KEY.  Seasoning and searing 2-3 minutes a side in a bit of hot natural fat or oil is highly recommended for great color and 'carmelized' flavour in the final dish! (processes vegetable oils are not natural fats!).  Stews, Pot Roasts are classic examples of braising.
 
Times and Temperatures?
 
While there's are no absolutes, I'm going to speak on behalf of grass-fed meats (specifically slicing roasts/braises)...They are best cooked at 225F or LOWER!  Please forget about your timer, at least for awhile...you need a thermometer, one that sits on the counter with a cord and a probe into the middle of the meat (not bone).  Set if for 10 degrees less than you are aiming for because the meat will always rise in temperature 10F after you take it out. For Medium-Rare, which is best for grass-fed meats, set it for 125 - 130F and it will rise to 135 - 140F  
In the case of stews and ribs, the meat will be 'well done' and fork tender but it still is important to get there low and SLOW!
 
What Cuts do you Braise?   (from beef and pork)
 
From the front of the beef - Chuck Rolls, Blade Roasts, Shanks
From the side of the beef - Flank Steak, Skirt Steak, Short Ribs, Back Ribs
From the hind end of beef - Round Roasts, Sirloin Roasts if desired, Oxtail
 
Front of the pig - Picnic Roast, Butt Roast, Hocks, Pig Head
Back of the pig - Fresh Ham Roast, Hocks
Side of the Pig - Side Ribs, Pork Belly
 
Old Fashioned Beef Stew,  Red Wine Braised Short Ribs, and Moroccan Style Braised Beef are  a few of our favourite recipes on our website, but the internet is full of creative recipes and inspiration for braising...just remember to adapt the principles for Grass-fed/Free-range meats and you will be more than happy!
 

 

 
]]>Wed, 20 Feb 2013 14:35:34 -0600<![CDATA[New recipe: Moroccan-Style Braised Beef]]> 

The best cut to use for this is chuck roasts.  A good braise is done long, slow, and in a flavorful liquid. If you have the time and don't mind turning the oven on this time of year, a long oven cooking works great. You can also do this on the stove top, or easiest of all – in the crock pot. The recipe seems long on ingredients, but if you're missing a few, don't worry, we think it works.  You can substitute any seasonal fruit for the prunes, as well.
Ingredients
3 lb chuck or arm roast, cut into 2 inch pieces
1 onion, chopped
½ c. olive oil
Liquid to cover – chicken stock, wine, and/or water (2 quarts total)
3 lemons(organic preferred), thinly sliced
1 lb prunes (or any fresh local fruit: plums, peaches, etc.)
½ c. fresh ginger, peeled and chopped
1 c. soy sauce
parsley
1 T cumin
1 T chili pwder
2 T garlic, sliced
oregano
1 T turmeric
salt and pepper to taste

Blend everything but the beef, oil, and fruit in a blender until pourable.  Mix well, and put in a dish to marinate the beef overnight.  Refrigerate.
If you are in a hurry, simply combine everything and cook, covered, at a slowww simmer for minimum of 3 hours.  If you are more of a patient and exacting cook, first brown the beef, then deglaze the pan with wine.  The liquid should just cover the meat. When it is done, the meat should fall apart when poked with a fork. Season to taste with salt and pepper.  Thoroughly blend cooled liquid to finish, if desired.  Recombine meat and liquid to serve. Optional – top with slivered almonds! 

 

 

]]>Wed, 20 Feb 2013 02:53:54 -0600<![CDATA[Testimonials]]>

Also, I'd like to thank you for providing such a wonderful service that includes in-town delivery - we were so pleased with our last order and plan to be regular customers from now on. Your ground beef is by far the best I have ever tasted. Thanks again!

S MacPherson, Saskatoon, SK

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i just want to thank you for providing this great meat! It feels great to know i am feeding my family with good healthy products and nothing has disappointed us yet!

C Bye Regina, SK 

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I just wanted to let you know that I really enjoyed the sausages so far.  I have severe dietary restrictions and your sausages are the only ones I've found so far that don't have any illegal ingredients (i.e. sugar, additives).  I almost cried from joy when I was able to eat one.  (I ended up eating 6; they were the little ones.)  I have to make everything from scratch and my diet is pretty limited, but now I can enjoy one more food -- and I don't have to make them!  I'm looking forward to trying the other type of sausage in a few days.  If Cool Springs Ranch is able to make bacon with honey and not sugar and other additives, then I would probably be in heaven. :)  (OUR BACON IS JUST SEA SALT BRINED AND SMOKED)
 
I've spread the word about Cool Springs Ranch to my friends and family, especially the people I know who are following a similar diet (SCD/GAPS)

J. Berg Regina, SK 


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I wanted to tell you we were absolutely delighted with our first order. Everything has been so delicious and prepared so nicely. Thank you all so much. We couldn't be happier with the products.

Maureen P, Saskatooon, SK

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Remi made chicken soup from you chicken a while back. It reminded me of my farm in Poland, Sunday dinners, being a kid and fresh cut grass:-). It's the BEST chicken soup I have had in Canada. I can only imagine what the duck confit will be like. Thank you for doing what you do.

E. Seiminska, Saskatoon, SK

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Just want to tell you that the chicken and eggs that I got from you (first time customer) are delicious and everyone who got a taste loves them. A big difference from store bought!  Thanks for filling that need for 'real' food. 

M.Kardash, Saskatoon, SK

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The chicken we had, beer can roasted as described on your website, was the best chicken meat Michael and I have tasted since probably 10 years. We are both excited to try our pork, and next time getting some beef to see that difference too. The eggs remind me of my grandmothers chicken eggs, and transport me back home for a minute, which I can't thank you enough for. One last note on the milk, the best coffee I had in a long time =). 

Thank you for what you do, and that you share your "food" with us. 

I will be ordering as long as there is meet to be ordered. If you have enough capacity for some more meat lovers I can certainly spread the word, but if you sell out most of the time I will keep my mouth shut and this a secret for now. Let me know. 

L. Wolf, Saskatoon, SK 
 
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I just wanted to send a message to let you know that the sausage we ordered last month was the best I have ever eaten... BAR NONE! Yur ground beef was fantastic... lean and flavourful. The eggs are so good. I am so happy to have your farm delivering to the urban areas.    Thank you!
 
K. Wasylynka, Saskatoon, SK
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I also have to add that I made chicken stock and soup with one of your chickens and it was absolutely delicious!  And tonight I cooked up the drumsticks the way you mentioned on the website (in the oven for 2 hours) and my boyfriend and I both agreed that it was the best chicken we had ever tasted!  And of course everything else we got from you last month has been outstanding too!  Thank you so much!
 
S. Henderson, Saskatoon, SK

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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

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We tried some of the bacon this morning and were blown away!  Perhaps thee best bacon we've ever had and we are bacon enthusiasts haha! Strips were the perfect size and surprisingly filling with superb flavor. 
 
Can't wait to try the rest of the product we got from your farm throughout the month.
 
C & D McPherson, Regina

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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.

I wish your farm all the success it has coming to it.
 
L.Mason  Regina, SK

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

 

]]>Wed, 23 Jan 2013 15:02:57 -0600<![CDATA[Joel Salatin...the inspiration for holistic farms and revival of GOOD food for all! Summer apprentice opportunity...]]>First of all, WELCOME to all the new "eaters" that have signed up to the Buying Cub mailing lists!! I don't know where you are coming from or how you are finding us, but it's all good!!    I hope you enjoy the food and hopefully get a chance to come out to our farm to see how it's grown!
 
I'm blown away by how much has happened since we butchered our first pig in August of 2010!  Just a little "stat" for you...as of today our mailing list has 1276 people on it!  Maybe it doesn't seem like much in comparison to many businesses, but to this small family farm tucked in on the edge of the Porcupine Forest, it's totally inspiring and amazing... sometimes to the point of overwhelming!   I can see that there needs to be many more family farms raising good food and the  most persistent thought on my mind is keeping quality, integrity and transparency in all the food we raise.  Many a business has started out with good intentions but before long the market demand and the economic lure of the factory model sucked them into loosing the very reason they were special.  May that NEVER happen to Cool Springs Ranch!!  
 
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Learning & Apprentice Opportunity...
 
At the Organic Connection Conference this fall, we spent quite a bit time sitting with and visiting with Rob and Michelle Avis of the hugely successful Verge Permaculture of Calgary.  We had a lot of philosophies in common, as well as author/mentors. As it turns out they have organized a one-of-a-kind workshop with the one-and-only "Lunatic Farmer" Joel Salatin,  who has been a HUGE influence on our farm!  
For those of you who don't know him, he is probably the most famous holistic pasture-based farmer the world has  met.  Besides his 8 books, he's also been featured in the movies Food Inc, Fresh and American Meat. His mission, after operating his own farm in Virginia, is to teach and inspire farmers all over the world to farm in a restorative, holistic manner and develop thriving local food systems. 
And he has done it... in a big way!  Never before has there been so many farms all over the world raising grass-fed beef, pastured pork, pastured chicken, free-range eggs, raw milk etc!  It's farming that feels right and it's real food that people want to eat again! What's not to love??
 
So, on March 20-22 Joel will be presenting a 3 day practical farming information workshop in Calgary and it will also be LIVE-STREAMED and interactive to participants all over the world.  
 
Joel Salatin's Secrets to Beyond-Organic Farming
 
We have registered our family and will be hosting the show right in our livingroom for our employees/apprentices and neighbour families that are interested.  I see so much potential and I'm super thrilled that technology can give us opportunities like this to share with others!
 
We have 2 apprentices in place for this summer already, and have room for one more.  If you know of someone who would like to make a start in a holistic farming education on our farm this summer, we would welcome them to join us for those 3 days to see if it would be a fit for both of us.
 
ps Just today a FaceBook friend posted his story of how he came to be a holistic farmer at Chaffin Family Orchards, an amazing permaculture farm in California. His journey, although not exactly the same, has many similarities to our story!  
 
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About the Good Food...
 
We have plenty of Grass-fed beef in stock as well as Free-Range Pork, Turkeys, Geese and Eggs and sausages
 
You can also save by buy purchasing Ground Beef in bulk - 20 pkgs (40lbs) for $4.25/lb
 
We hope to have a new Pure Grass-Fed Beef Sausage out for next trip  :)))
 
Free-Range Chicken inventory is getting VERY low!  Most of the whole chickens left are 4-5lbs.  Quarter Chickens, Souper Chickens will still be around for a few months but many others will be sold out by the next Saskatoon delivery, until June when we have our first pasture-raised chickens of the season ready.
 
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Planning for the upcoming season is deep in progress...but we will happily come up for air to chat or email if you have any questions.  :)


The online store will close Thursday at 6:00pm


See you in Saskatoon on Saturday !  

 
 
 
Janeen Covlin
for the Cool Springs Ranch team
 
Real Grass-Fed Foods
 
Box 184
Endeavour, SK S0A 0W0
Home (S&J) 547-4252 or 547-4779 (L&G)
Cell- (S&J)814-7188 or 547-8644(L&G)
]]>Wed, 23 Jan 2013 14:41:04 -0600<![CDATA[Price List]]>The Store is "open" for one week each month for Saskatoon and one for Regina. Please check the Calendar to place your order in the right week for your city. If you are on the mailing list you will get a email during that week, but sometimes the best selection is the first day the store is open, so mark your calendar!

Grass-fed Beef

Rib-Eye Steak           $12.00              Brisket              $7.00

New York Strip          $14.25              Ground Beef       $4.50

Flat Iron Steak          $12.00              Stew Beef          $4.99

Whole Tenderloin       $19.00              Beef Liver          $4.00

Mock Tender             $                     Beef Heart         $2.50

Fillet Mignon Steak     $19.00              Oxtail               $2.50

Flank Steak              $6.95                Beef Tongue      $2.50

Inside Round Roasts    $6.95               Beef Fat            $

Outside Round Roast   $6.95               Beef Soup Bones  $2.00

Eye-of Round Roast    $6.95

Sirloin Roast             $6.95

Chuck Roast              $4.95

Blade Roast              $4.95

 


Pasture-Raised Chicken 

Whole Chicken          $3.75              Chicken Carcases     $1.50

Chicken Breasts         $12.15            Broth-Making Pack   $2.50

Quarter Chicken         $4.90             Chicken Gizzards      $4.00

Chicken Tenders         $12.15            Chicken Livers        $4.00

Skinless Thighs          $4.90              Chicken Necks        $3.00

Chicken Thighs          $4.75              Chicken Feet          $1.50

Chicken Wings           $3.50              Chicken Hearts       $4.00


Free-Range Pork 


 


 

]]>Fri, 04 Jan 2013 11:04:04 -0600<![CDATA[Fresh Turkey Day! on 10/11/2013]]>Thu, 03 Jan 2013 15:09:40 -0600