Canal Junction Farm Club   *   Newsletters   *   Other Info

For clean pasture-raised meat and other products

C/J Natural Meats 
(no pesticides, pasture raised)
Ralph & Sheila Schlatter
18637 Rd 168
Defiance, OH 43512
419-399-2350
www.cjgrassfed.com 

*Price lists - Meats * Cheese  * Miscellaneous Items

 *some price list updates and new products (below)*

Fermented Cod Liver

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Their brochure

Their Story (from the Blade)

C/J Natural Meats Store Hours
Tuesday - 1:00 P.M.-6:00 P.
Thursday - 10:00 A.M.-6:00 P.M.
Saturday - 8:00 A.M.-Noon
Or By Appointment
419-399-2350

Canal Junction Farmstead Cheese
www.canaljunctioncheese.com
 

Ingredient Lists & other info

Recipes   Using up milk

 

Brian's 3/1/08 Newsletter

Brian's 3/14/08 Newsletter

Their Blog

 

For questions about our private Canal Junction Farm Club - ordering and pick-up, 
or to learn more about their herd share program
contact:

Kris Johnson
WAPF Toledo Chapter Leader
419-836-7637
kris.johnson@ecunet.org

 

Ingredient Lists and other info

Diatomaceous Earth

Soaked Granola
Rolled oats
honey
coconut oil
water
whey
cinnamon
The granola has been soaked overnight to release minerals
and increase digestibility, and then dried.
For added interest and nutrition you can add crispy nuts
(properly soaked walnuts, almonds, sunflower seeds),
some dried or fresh fruit like raisins or banana, dried coconut, chia seeds, etc.

Healthy Mayo - is from Wilderness Family Naturals - see http://www.wildernessfamilynaturals.com/mayo.htm
It is made with Mary's Oil Blend and real eggs.

Hot chocolate mix - is a Penzeys product. The ingredients read: Sugar, Natural Cocoa, Ceylon Cinnamon, Real Vanilla Beans. It is a 1 lb. bag and is $8.00.

Chocolate syrup - is a Wilderness Family Naturals Product. The ingredients are: Certified Organic raw agave nectar, certified organic raw cacao powder. It is a 20 oz. jar for $12.00.

 

From Renae Schlatter on their ham & sausage:

There are no nitrates used in our meat.
Our smoked meats have simply been
brined in real salt and then smoked.
Our seasoned pork has no MSG.
We mix up our own seasonings with
familiar spices (salt, pepper, sage,
summer savory, and others that I can't
remember off the top of my head).

Renae's Sourdough bread is made with traditional sourdough starter, freshly ground hard red spring wheat (no GMO,s no pesticides), and King Arthur unbleached flour, half and half the two flours.

Price List updates:

Coconut Spread $9.50 for 16 oz jar - Recipes * Kris's favorite coconut cream recipe * and a soup recipe
AKA 'coconut cream concentrate" or 'coconut butter'

Red Palm Oil $12.50 for 17.2 oz jar  More info

January 2010
Fermented Cod Liver Oil
Schlatters now have the fermented cod liver oil (FCLO) from Green Pastures, as well as the butter oil/FCLO combo.

"Fermented CLO flavors - $39.00/bottle, 118 servings (2 ml) /container (2 ml = 0.4 tsp):

Gummy Fish FCLO (in 'candy' form)  - $32/bottle, 45 gummies/bottle

Cod Liver Oil - Quantum Brand, 96 servings (1/2 tsp) /container (supply is limited as it's no longer being made properly)

Butter oil - $60.00/bottle, 96 servings (1/2 tsp) /container.

Butter Oil/Fermented Cod Liver Oil Blend - Flavor Free and Chocolate Cream. $48.00/bottle, 96 servings (1/2 tsp) /container.

See complete list at http://www.cjgrassfed.com/productgraphs/132 

Kris's comment:
Unfortunately cod liver oil from our previously trusted companies is being converted to commercial processed products that is not what we want.  FCLO is more expensive, but you don't need to take as much. Like many other fermented products such as sauerkraut, the nutritional value is enhanced. In fact it seems to be much more effective in raising vitamin D levels in the body, and you're also getting many other nutrients (see below).  For more information here's Green Pastures' website http://www.greenpasture.org/retail/?t=products. The farmer, Dave Wetzel, was at the WAPF chapter conference up in Michigan that I went to recently. It was quite a project for him to figure out how to ferment the CLO in the old traditional way. He said that he has to get the cod livers from Russia, frozen and flown in by air. Believe me, you can't get anything like it in Toledo. Most CLOs are highly processed and not nearly as nourishing.

More details on FCLO from Dave Wetzel http://www.gpawholefoods.com.au/page.html?id=27  and more here also http://kellythekitchenkop.com/2009/09/dave-wetzel-fermented-cod-liver-oil.html 

WAPF recommendations on CLO  http://www.westonaprice.org/Cod-Liver-Oil-Basics-and-Recommendations.html 

Here's a way to test your own vitamin D levels http://www.zrtlab.com/vitamindcouncil/ 

There is a little tingle in your throat when you take it - hence the various flavors, but I found the Flavor Free was very mild.
Here's what chapter leader Maureen has to say about that:
"Aim the stream of FCLO towards the back of the tongue where you do not 
have taste buds, and follow it swiftly with a big gulp of milk.  This 
takes care of it for us." The FCLO comes with an eye dropper to measure with.

I tried the Fruit Attack gel and found that it coated my mouth in an unpleasant fashion, so now I scoop a blob of a spoon and immediately swallow it down with water before it has much chance to leave a coating. On the other hand Lisa likes the chocolate cream gel and just lets it melt in her mouth.

Here's a comment from a WAPF chapter leader in Australia on her positive experience with FCLO:

My three year old and myself have been using GP's fermented CLO now for over 6 months
and we love it. I actually prefer the taste to the plain CLO and so does my daughter, we
have it straight up. As far as benefits go, well I don't know what to say except neither of us
ever get sick and my daughter is the strongest brightest 3 year old I've ever known and she
stands out more and more as she grows.
Cathy, Australia.  

Here another comment from a chapter leader:

I much prefer the taste of the new fermented CLO that Dave is
producing; you also need to take a lot less to get the same amount of A and
D so it is much more cost effective than the Blue Ice Gold.  Additionally,
there are so many other components in the fermented version that the regular
did not have; things that we haven't even fully explored yet.  We do know
that it contains 700-1600% more quinones than the regular CLO.  Quinones
include vitamin K's, E's, CoQ enzymes and much more.  
Carrie

Recipes from their customers

Canned beef from C/J Natural Meats

I highly recommend the canned meat if you've never tried it. It's very convenient and so tasty. I put cumin, chili powder, salt, fresh garlic and half a lime (squeezed first) then bring to a simmer. Add cheese, onion, guacamole, tomatoes, peppers, cilantro (whatever your preference) to a flour or corn tortilla....great! Takes minutes!!

Brooke Arndt

Brian's "Real Mac-N-Cheese"
 
3 Tbsp Butter
2 1/2 cups Uncooked Macaroni (mom uses the whole wheat kind)
1 tsp salt
1/4 tsp pepper
1 QT. C/J Natural Meats milk
3/4 lb Canal Junction Farmstead Cheese, grated    (depending upon your likes and dislikes of cheese types of depends on what kind. If you like a mellow cheese a cheddar, colby, or jack. If you want some spice to it a Garlic & Herb or an Italian  Herb. If you want something with a little bit more of a unique taste to it either the Miami Erie or Wabash Erie swiss style cheeses make for an excellent unique dish.
 
Melt Butter in casserole and stir raw macaroni into butter. Add all other ingredients. Bake uncovered @ 325 for 1 1/2 hour. Do Not Stir while cooking. It is done when the cheese on the top turns brown. (You can take it out before then but the cheese has a much better taste to it when it turns slightly brown)
 
Brian Schlatter
 

What To Do With Raw Milk Before & As It Sours from Kelly the Kitchen Kop

Other suggestions:  custard,  quiche, souffle,  French toast, cream soups,
Blender pancakes, and "spoon bread" and milk shakes made with unsweetened cocoa powder, stevia and a little agave (I like it even when milk is starting to turn sour, and berry shakes are good with kefir.