Cold Spring Ranch, Maine Grass Fed Beef

Mid-Spring 2012

Molly — Tue, 15 May 2012 00:18:23 +0000

One of the things we are asked most is to explain the story behind the name Cold Spring Ranch. While we don’t know the details since the title harks back two centuries, we thought we’d at least share what we know. Cold Spring is named after the natural freshwater spring on the hillside behind the original homestead. It not only provides the house and barn with the best tasting water we’ve ever had, but it also supplies all of the water for the cattle. It is one of the tangible reasons that a significant livestock operation is possible on the property. Gabe has spent a fair amount of time running pipes across the pastures so that every rotational grazing area is reached. It is such an ample spring that our old farmhouse faucets sometimes overflow from all the pressure.

The Ranch moniker is harder to explain, only because we don’t know the reasoning behind why the original property owners called it a ranch rather than a farm. There is some debate (at least from what we read) as to what differentiates a ranch from a farm. Some claim it is a matter of size, with ranches being significantly larger than farms. Others claim it has to do with east versus west, with ranches predominantly a western phenomenon and farms a more eastern term. Still others link it to what’s being raised on the property, with livestock reared on ranches and and vegetables and other produce grown on farms. We’re not sure what the real difference is and we’d argue that none of those distinctions seem to be quite right, but the original homestead was over 1,600 acres (a sizable spread by New England standards) and ran a variety of livestock. Perhaps the Canadian family who named it had no preconceived notion that a ranch is an anomaly around these parts. Whatever the reason, Gabe restored the Cold Spring Ranch name mainly in homage to those brave souls who first had the vision to take the mostly wooded landscape of Western Maine and turn it into what we think is one of the most beautiful spots we’ve seen – big or small, east or west.

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Late Winter/Early Spring 2012

Molly — Tue, 27 Mar 2012 11:58:25 +0000

Like everyone else, we have been a little fixated on the balmy March weather. The good news is that the warm days and early snowmelt have heralded the early arrival of migratory birds and butterflies. Thanks to the water, wetland, open field and woodland habitats, over a hundred different bird species pass through the Ranch each year. It’s always such a welcome sight and sound when swallows, snipe, loons, bittern, eagles, geese, bobolink, and killdeer start to arrive. It begins slowly with a few songs, calls, honks and peeps, and ultimately leads to the full-blown cacophony that surrounds us each spring. After the quiet solitude of winter, it breathes new life into the days and is a clear sign that while we may have another cold spell or two, the season has begun to change in earnest. Which means it’s time for spring cleaning chores like clearing out the scattered remnants of hay in the barn, scraping the last bits of snow from the feeding areas, and dusting off summer equipment to make sure everything still works. It will be too muddy to put the cattle out to pasture for several more weeks yet, but for now they are soaking up the warm sun just like the rest of us.

Happy Spring to all!

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Mid-Winter 2012

Molly — Sat, 11 Feb 2012 16:31:31 +0000

The long full days of summer at the Ranch are filled with the near constant hum of activity – from haying to putting up fences to moving cattle to hauling water troughs to fixing and mending and updating what time and weather and nature erodes. But the winter days at the Ranch have a much calmer pace. Early mornings are for checking on the herd and breaking up any ice in the water trough. And most afternoons the cattle are fed hay. Gabe plugs in the tractor to warm it up and heads out to roll out a few bales in the snow. It has a comforting, methodical rhythm that is fitting for the short days. Each year just as we start to tire of unwrapping yet another bale in the daily feeding routine, spring arrives and it is time to let the cattle out to pasture. And we are off and running again. Until then, the days continue to inch longer and we are enjoying the more simple and still winter existence.

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Early Winter 2011-2012

pollymac — Mon, 02 Jan 2012 09:01:38 +0000

After a few early snowstorms, winter seems to have stalled here in Western Maine. At the start of the New Year, the temperature is mild and there is not a bit of snow left on the ground. We’ve had plenty of wildlife sightings – from turkeys and deer to bald eagles and coyotes. And there is fog instead of ice over Gilman Pond. While this has sadly delayed Gabe’s creation of cross country ski trails from crisscrossing the pastures, it has meant less work keeping the areas around the barn and feeding areas clear for the tractor and cows. After a new group of calves arrived at the Ranch this fall, we are heading into the winter with the most cattle we’ve had yet. Thankfully, last summer was a great year for making hay so we are excited to be able to expand the operation with plenty of feed to spare.

We hope you all enjoy the start of the New Year and here’s hoping for snow!

Blue keeping watch in early January 2012

Snow for Thanksgiving 2011

Gabe and Maisie moving cattle in late fall 2011

Cold Spring Ranch Cold Weather Chili

pollymac — Wed, 21 Dec 2011 16:02:58 +0000

As you can imagine, we make a lot of beef chili here in the winter. To be honest, we rarely measure out the amounts of spices or vegetables. And we often use whatever ingredients we have on hand. It doesn’t have to be complicated – beef, tomatoes, beans and spices are all you really need. But here is a good basic recipe we’ve created that we think tastes fantastic on a cold winter day. It pairs nicely with fresh cornbread right out of the oven drizzled with honey.

2 tablespoons olive oil
1 large chopped onion
2 teaspoons chili powder (or more to taste)
2 teaspoons ground cumin
1 teaspoon dried red pepper flakes
1 lb CSR ground beef (could be replaced with a 1-2lb CSR roast cut into 1/2 inch cubes)
2 28 oz cans of fire roasted diced or crushed tomatoes (Molly’s recommendation) or stewed tomatoes (Gabe’s recommendation)
1 small can diced jalapeno or 2 diced fresh jalepenos
2 red or green bell peppers – diced
2 zucchinis – diced
2 15 oz cans drained beans – any combination of pinto, black bean, kidney or garbanzo beans (or 2 cups dried beans soaked overnight and drained).
Any combination of garnishes: we like crumbled bacon, sour cream, chopped green onions, avocados and/or shredded pepper jack cheese

1. Heat olive oil in a casserole or dutch oven. Saute onion over medium/low heat until translucent
2. Add CSR beef and brown over medium high heat
3. Turn heat back to meduim/low head and add tomatoes, jalapeno, chili powder, cumin, and red pepper flakes and heat through
3. Stir in chopped peppers, zucchini and beans
4. Simmer at low heat, uncovered, for about an hour and a half. Cover or add water or broth if the mixture becomes too thick
5. Serve in a large bowl with desired garnishes
Makes at least 6-8 portions

Cold Weather Chili