I bought one of your chickens, to make your Lavender Chicken, and frankly I was surprised at the price.  I brined it, and followed your recipe and it turned out WELL, SUCCULENT AND DAMN MOIST. THANK YOU, THANK YOU A THOUSAND TIMES.  However, am I missing something, in the Lavender Chicken, where does the garlic get incorporated??? I mashed it, with the Lavender/Thyme. I love garlic, so it worked out well.  Did I miss something.  I am thinking about placing a order with your, for meats, but I must be careful, cause I am eating for 1 or maybe 2, on occasion.  My thought: You get just what you pay for, Many thanks,

--Jim C., July 2011

Well as an experiment, I invited two neighbor couples over for a taste-testing adventure dinner last weekend. At stake which was the best chicken. They were similarly sized, seasoned exactly the same, and roasted in my gas convection range, side by side.  One of the couples used to be farmers by the way, 30 years ago.  One was your fine chicken and the other from New Seasons "Pacific house brand" chicken.  Well just looking at them in their raw state was an indication to me, although the dinner guests didn't see them till they were just coming out of the oven. Only my husband and I knew the true identities of the bird's origins.  It was a "no contest" in reality. Your Kookoolan Farm chicken beat the taste test twenty fold over the regular New Season's bird. It was unanimous. Kookoolan wins by a landslide.  And oh my, your eggs poached were divine served with Tails and Trotters peppered bacon. Yum yum yum.  Thank you from the bottom of my belly Chrissie for the gift of the bird and the eggs. I will buy your birds now, ironically at New Seasons, unless I can get over to Hillsdale FM when you're there, or when I can get a big enough order from all the operators at Kitchen Cru so we can make it worth your while to deliver. Is it 15 birds for the price break and free delivery? Thanks again! nourishing bellies,

-- Sasha Kaplan, "And She Cooks!", June 2011

Your chickens are beautiful to cook with and delicious. A really superior product, congrats! The eggs you let us sample are also gorgeous, delicious, and obviously superior quality.  We would love to support your farm. Please keep us updated on your restaurant CSA program as it develops.

--Kat L., "Cocotte" Restaurant, June 2011

I defrosted a package from my recent beef purchase marked "pot roast".  I have a recipe given to me from one of my dinner clients when I worked as a private chef.  It required a low slow cooking, 250 degrees, for about 4-6 hours depending on what is in the pot with the meat.  So this morning, I put the pot roast in a pan, with carrots and onions and the braising liquid I make for it and put it in a 250 degree oven.  I figured it would take longer than other beef I have used, so I decided to take it out of the oven at 3 hours and turn it over.  Much to my surprise..it was done.  It was fall off the bone, fork tender.  I think I have nibbled half of it away, till I finally got it in the fridge and out of site...  Dear god it is good. Again, thank you for what you do,

-- Jacki T., June 2011

Re: "Blues and Bries" surface-ripened soft cheeses class.  Chrissie, Great time, [instructor] Mary a jewel...

Thanks, John and Marjo B., June 2011

I've been meaning to send you an e-mail since your newsletter last weekend on the true cost of pasture-raised chicken.  I often think about how to cut food costs in my family of five, including two teenage athletes.  When I buy one of your chickens, I use every bit of the bird.  It's roasted for dinner one night, used in sandwiches the next day, and boiled into a rich broth for soup as another night's dinner.  Broken down, it's less than $2.00 per serving.  I certainly can't take my family out for that price and, if I did, the quality wouldn't be anywhere near as good.  I look at the cost of food related to health care costs.  My family is very, very healthy.  While there are other factors that help us stay that way, fresh food is key.  When I take one of the kids to the doctor, it's $20 for a copayment and another $10 for labs and $10 for a prescription if it's required.  Compared to that, a fresh, antibiotic-free chicken is a deal.   Finally, a roasted Kookoolan chicken is my 15-year-old's favorite meal.  She had me save one of the chickens for her birthday in February.  She looks forward to the first time in the Fall where I serve chicken with mashed potatoes and homemade cranberry applesauce.  My 17-year old thinks the original episode of Portlandia (with the chicken named Colin) was written about me, but he is also first in line when dinner is served.  So on that note, will you reserve 3 chickens for me on Sunday at the Hillsdale market?  I'll take them as big as you've got.

-- Elizabeth E., May 2011

Your newsletters are always a delight to read. Gems. This one was particularly so. I understand why your poultry is fairly priced as is and why all who work hard in humane and responsible practices need to price as they do.  But I get "jabs", good natured though they may be, for what some friends see as my obsessive focus on searching out humanely raised animals when I'm making purchasing decisions and for my willingness to pay for those practices in the price of the animal proteins I buy.  They argue that I must have money to "burn".  I argue that I'd rather consume less in the way of animal proteins and consume responsibly raised animals (and eggs too...and dairy...animal sourced).  Bravo / brava to you for packaging the information in this compelling summary.  I plan to share it others.  You've saved me a lot of time repeating myself and said it so much better than I could. Thanks for your hard work.

-- Michele R., May 2011

Two weeks ago I bit the bullet and bought a $35 Kookoolan chicken at New Seasons, which was a significant chunk of our grocery budget. I figured I should at least try it and see if it was worth all the extra money. It was AMAZING. Worth every cent and then some. We ate five meals off one chicken and the stock was incredible. It ended up being a really good value and the meat was fantastic.  Just had to share. Pastured chicken is a whole different experience. I'm so thrilled we have such good meat available in our community.

--Emily, May 2011

I enjoyed a mother's day of many highlights, and right up at the top was YOUR MEAD!!!  I was so happy to get the second to last bottle.  My husband cooked a delicious salmon dinner and the mead was a perfect accompaniment. I cannot drink regular wine because of a fruit intolerance.  The rhubarb wines are too sweet, and a carrot wine I have found is good, but your mead is perfect--dry, tasty with depth, and it didn't leave me with a buzz. Thank you for the time you have taken to craft it . . . and I so look forward to your next creation (or to more of the same)!   It was nice to meet Allen. He seemed so enthusiastic about his job, and so capable at explaining things.  I've always loved talking to you, but I'm glad to see that you can get some space.  All good blessings to you and Koorosh,

-- Rene K., May 2011

Thanks so much Chrissie, this is the best Kombucha I've ever had and I've been making and drinking Kombucha for 20 years. See you at the market next time!

-- Basha, April 2011

Hello, Chrissie, thank you so much for the splendid chicken. I roasted it for dinner last night, with some leaves from our overwintered celery and chopped up elephant leeks, made gravy, and served it with roasted potatoes and a dish of hedgehog mushrooms, fiddleheads (both from Springwater) and Brussels sprout broccolini, We had six people (including girl friends of some of our crew) and there were just enough little scraps left for a casserole today. And I am making soup stock right now.  We all think it was the best chicken we have had since we don't know when.

-- Anne Berblinger, Gales Meadow Farm, April 2011

I purchased a pig from you this year and I just want to tell you that it has been the BEST pork I have eaten, possibly ever. We have only eaten the bacon, chops and sausage so far, but I look forward to roasting a shoulder this summer.  Thank you for providing such high-quality meat for us.

-- Sarah M., April 2011

We got the milk back to my Grandfather's home safe and sound. We're making yogurt this evening along with ice cream and butter. It will be fun I'm sure. It was nice meeting both of you and thank you for making his birthday very special. His name is Art. He commented on the way home how nice it was to visit a farm again like when he was a child and it brought back many fond memories of hard work but so worthwhile. I too felt the same. Thank the cows for the tour and tuck in the ducks and chicks, won't you? We'll see you again.

--Phillip V., April 2011

I want 2 whole and 4 1/2 chickens - should I pre-order or will you have plenty? The turkey (and goose) were so good last year - we will be reserving a turkey again this year.

-- Melissa L., April 2011

My family is really, really happy with the pork share.  I had a couple of teenagers who spent the night last weekend and they made short order of a few packs of bacon on Sunday morning.  "Best bacon ever," they said.

-- Elizabeth E., April 2011

Hi, The poultry we froze from your offerings last year was really good!  Please reserve us 4 medium size turkeys for Thanksgiving.  In addition, please also reserve us 6 ducks and 6 chickens for the freezer out of your last batch before winter.  I'd also take 6 pheasants or other small birds if you have those again.  Meanwhile, we'll look forward to your chickens this year at New Season's Markets.

-- Barbara C., March 2011

Hi everyone (this was one of our newsletters forwarded to her friends), This below newsletter is from the Yamhill farm where Rob and I get nearly all of our meats, chickens, eggs and veggies (in summer).  I've been working with them for at least 4 years years.  Both Chrissie and Koorosh were Intel employees before going into farming 6 years ago.  Koorosh is still full time Intel, telecommuting as well as farming.  They are both highly educated and delightful people.  This newsletter will take you 20 minutes to read, but it contains absolutely everything anyone would want to know about Kookoolan Farms and whether you would want to buy from them.  I can't say enough about these people.  I'm going to host a CSA vegetable drop-off site here at our house this summer - the first in our area of town.  This is 'local farming' worth its salt.  We've never eaten better.

-- Patty T., March 2011

I fixed smoked ham roast on Sunday, using an apricot jam and pickled jalepeno glaze, then roasted the ham.  It was shear heaven.  I then made two more dishes with the leftover ham and it was just incredible.  What I find so interesting is the density of the flesh.  Something I have found with all the meats and poultry I have purchased from you.  The concentration of flavor, the sort of chewy goodness of the flesh just leaves me wondering...why do people accept mass produced crap?

--Jacki T., Dec 2010

Thank you for your work, and looking forward to another year of good eats, thanks to KooKoolan.  Just wanted to let you know how much I (and Judith) enjoy reading about all the denizens of Kookoolan Farms.  I think you know about my on-going battle with the USDA over getting documents about USDA Organic so I thought I'd share a little piece of something you, and other CSA members, might find of interest.  This is one the myriad of reasons why supporting farms, and farmers like you and Koorosh, is so critical to our well-being.  The USDA has recently, and very quietly, over rode the California Department of Food and Agriculture and decided to allow the use of green waste and green compost which contains pesticides.  What blows my mind is the convoluted reasoning required to find a way to allow contaminated waste; if I every tried this type of logic in any of the groups I worked at in Intel -- or even Microsoft -- I would not have lasted very long.  The last paragraph in Compost-3.pdf justifying contaminated compost really gets to me: "..., and (ii) that any residual pesticide levels do not contribute to the contamination of crops, soil, or water, the compost is acceptable for use in organic productions."  How is it possible to apply compost containing pesticides without those same pesticides contaminating the soil and water to which it is applied  AARRRRRGGGGGHHHH!  Thank you for using only your own compost!!!  Thanks for keeping us well fed -- with very happy bellies

--Rich W., Dec 2010

Thank you, this is great.  I appreciate all of your work putting together such a worthy newsletter, Parts 1 and 2.  We will call Merkley and Wyden as we are passionate about anything that helps keep our food pure, and excellent farms like yours not merely "going", but prospering. We appreciate you and what you do more than you know; but to our shame, for not telling you how much, more often.  Love you!

-- Donna and Craig L., Dec 2010

Thank you for your newsletters, Chrissie. The information and connection to our food and your caring is, for me, what it's all about.  I am eternally grateful for what you and Koorosh do! Thank you for your love and commitment.  AND, the Bourbon turkey was the best we've EVER had!!!  Great Holiday Joy to you and yours!  Love,

-- Charlie W, Dec 2010

Chrissie - WOW what an amazing turkey we got... LOVED IT!!!. So much flavor and the white meat was as juicy as the dark :-).. Would like to order one for Christmas... Is that possible???  Same kind of turkey but a little smaller (say, 25-27 lbs)  THANK YOU and hope you had a great Thanksgiving...

-- Anne B., Nov 2010

Best turkey we've ever eaten.  Thank you.

-- David C., Nov 2010

Recently I purchased a pheasant from you to do something unique for Thanksgiving, although I had never cooked such a bird.  I am pleased to report the experiment was a success!  A meaty, unique flavor that I am very happy with.

-- Nathaniel O., Nov 2010

Just wanted to give thanks back to you for all your wonderful efforts raising that amazing Bourbon Red that fed my chosen family for three days running now and is turning into stock in my oven overnight!

-- A., Nov 2010

Your chicken...is excellent!! I have known about your farm for a while (we live in Patton Valley), but had not tried one until last night.  One small quibble was that I did expect to have giblets and was surprised to not find any inside the chicken.  Keep up the good work - your product is completely worth the price!

-- Alicia W, Nov 2010

I would like to take a minute and thank you and everyone at Kookoolan Farms for the best Turkey I have ever tasted!  We purchased the 35 lbs bird cut in half.  I was amazed at how juicy it turned out and the flavor was sooo much better than the Norbest and Butterball brands we have cooked in the past.  I also followed the stuffing recipe you supplied in your email ("Pheasant with Pecan-Leek Stuffing" from The Silver Palate Cookbook) and everyone raved about how great it was.  It was more work than the usual recipe I have done in the past and wasn't sure I would prepare it again, however after the gang informed me it was the best they ever tasted I have decided to do it again. I will prepare it the night before next time.

-- Shelley McG, Nov 2010

To all at Kookoolan Farms, When I read your email [about reaching your fifth year of farming], and saw how much you have grown and how much you have given to the community (both through your classes, through your animals and dedication) I felt very touched and grateful that I have small farms like you who do what you do to provide us with wholesome, humane food.   I felt inspired to write this email, and thank you all. Our farmers are our greatest resource.  Sincerely,

-- Zoe S, October 2010

Do you have any beef available?  We would like to buy an eighth of a cow when you next have one available.  We shared an eighth with another couple last year and it was wonderful- this year we're not sharing!

-- Jordan N., Oct 2010

I just wanted to let you know how much I enjoyed the visit to the farm last week and the cheese class.  Scott was an absolute delight.....informative and entertaining.  I look forward to more classes in the near future.

-- Charles D., September 2010

Hi, my name is Nicholas and I am 8 years old. I want to know a lot about you because you are the closest chicken farm.you prabably know my mom because her name is Christiane P. I have a farm of 22 chickens and I was wondering if you hire interns of my age. Sincerely,

-- Nicholas P., Yamhill, Oregon, September 2010

Really enjoyed the Kill Your Own Chicken class this past Saturday.  I cooked it tonight.  By far the best chicken I have ever had, since I have been trying out different natural and organic chickens at the local stores.    I may just have to talk my friends into raising chickens for me, so I can have one every week.  I would like to get on your waiting list for one of your heirloom turkeys for this year.  OK, now I may just have to take one of your soft cheese classes, too.  :-)

-- Leslie, September 2010

Thank you Chrissie and Koorosh for the Heritage Breed Chickens. It is impossible to describe the flavor and profound satisfaction of the meal with that bird. I could taste the sun and the clover. I've been buying organic, pastured, blahblahblah for years. Raise my own chickens. This bird was world-class quality. Made me feel special to be partaking of the circle of life. Thank you.

-- Claire D., September 2010

Thank you for an interesting and valuable time that I experienced on the cheese making course yesterday afternoon.  I learned a lot of things that I did not know about hard cheese making and some of the processes that are involved and I am grateful to Scott for the input of his knowledge and experience.  You have a super little farm in a refreshing and scenic rural environment and it is heartening to see that there are still people who live and farm naturally and organically like the times of old.  I wish you continued joy and happiness in your rural lifestyle and that your farming and staging of various courses will prosper and benefit not only you and your family, but the community and visitors such as myself from far across the globe.  God bless and thank you again for the opportunity that I had on the course.  Best regards,

-- James M, REPUBLIC OF SOUTH AFRICA, September 2010

P.S. Don't know whether I told you that I and a group of neighbors made mozzarella at home in August - there were five fails (with store bought and Norris Dairy unhomogenized milk) and one stunning success with Kookoolan Farms milk. The milk firmed up into cheese even before it was supposed to, and became a creamy pale yellow delicious mozzarella. Love your cows.

-- April S., September 2010

Thank you Chrissie for showing my husband and me your farm store earlier this week.  I am very impressed with the operation that you have put together in a few short years and thank you for keeping such a complete website!  I feel like I know exactly what you, your family and your farm values and the standards that you have.  I sincerely appreciate the time you take to give us a complete picture of where (and how) your food comes from. Now, to my original intention of the email.  Would you please register 2 participants in your Saturday September 25th class if you still have the space?

-- Lauren H., September 2010

Yogurt came out perfect! I did your 1/3 heated milk to 2/3 cool milk with one tablespoon of commercial yogurt. in a preheated warm oven shut off with the light on for 24 hours. Came out beautiful. Thank  you Chrissy!!

-- Bonni P., September 2010

Hello Kookoolan!  I am brand new to Portland, via Madison WI and San Francisco CA - both places with awesome CSAs. I was just looking for local, humane meat and for local CSAs, and to my delight, you are on both lists!  I'm not ready to receive shares of either until next spring, but wow! Do your CSA boxes come with a meat option, or would I sign up for a CSA veggie share and meat portions separately??? I am so thrilled to have found you!

-- Beth M., August 2010

I tried the pork chops you had given me to sample when we got our beef share.  All I can say is WOW-- that was special pork. I don't think I've ever tasted meat like that! Thank you-- we will be ordering some of that soon!

--Heidi, August 2010

Made the most AMAZING stock with the chicken feet I got last weekend! I found a few heads in my freezer from a chicken buy I did earlier in the year, and threw them in there with a whole carcass. Stiff gelatin, even though there was a lot more water in the pot than I usually use.  Thought I'd share that a pint of it went to a friend of mine who's been a raw vegan for many years. He's been realizing that, while the cleanse aspect of the diet was wonderful for him, his body is now asking for animal products, and he's listening. So, thank you, Chrissie and all our local farmers - your food is truly medicine!

-- Durga Fuller, Kitchen Yogini, www.TheCookAwakening.com, August 2010

I thought the [How to Butcher Your Own Chicken] class was a very worthwhile experience and even though I don't plan on raising and butchering my own chickens, it gave me a better understanding of the process and the basic anatomy of the chicken.  I really appreciated the cleanliness of your facility and felt confidant in the information that you gave us.  I especially appreciate the info. on waiting to cook or freeze a freshly-slaughtered chicken.  This information was not given in another class I took and I can attest to the fact that a chicken cooked a day later is very tough and almost non-edible.  Thanks again for providing a supportive environment for a very transformative life event.

-- Beth B., July 2010

"It was a great class! I now am ready to butcher chickens but I have no chickens to butcher:) Thanks Chrissie and Koorosh:)"

-- Kris B., July 2010

Just wanted to express my  thanks for the opportunity to take the chicken butchering class you gave on Sunday.  I must admit that I wasn't sure how I would handle the killing process and can't say that experience is necessarily a pleasant one.  However, since I do eat chicken and prefer organic, healthy chicken, I realized that the process can be a humane one, and much less work that I had thought.  I am looking forward to raising my own chickens now and even more so to enjoying delicious, healthy and organic chicken meat!  Looking forward to the cheese class that I have signed up for too!  Thank you again!

-- Donna W., July 2010

Seriously, that was the most amazing chicken ever! I ate it with my fingers, juice dripping off my chin! It was obscene...in a good way :)

-- Carrie, July 19, 2010

Wow. I don't have words for how amazing the le poulet chicken is...it's just amazing! I baked one tonight and ate most of it while I was carving it. I still like the other chicken you raise, but this one was, well, amazing :)

-- Carrie, July 14, 2010

Thanks so much for giving little Gus and me a warm last week at the farm! He's still talking about the chickens and the "real" farm.  I wanted to let you know that in addition to loving the milk, yogurt, eggs (I promptly made some amazing mayo), and soap, we also had to let you know that your beef is FANTASTIC.  It's really the best meat we've ever eaten.  I already have a few friends and neighbors who we've shared some with who are interested next time-- I have forwarded them to your website.  We will continue to spread the word! Oh, and I want to order my thanksgiving turkey too.

--Heidi H, June 2010

I have to give you lots of praise for the beef we got last week.  It is amazingly good!!  We did an impromptu taste test with a "good" T-bone steak from Haggen that a friend brought over to grill.  There was no comparison. Your beef tastes rich and the texture is perfect (not mushy and kinda lacking in flavor). We were stunned by the difference.  We can never go back.  Even the grass fed beef from Whole Foods is not this good.  I read the cookbook cover to cover the next day.  Thank you for that gift.  The recipes are delicious and the information invaluable.  Is there any chance of getting more beef later in the summer?  We could do an 1/8 or a 1/4 or whatever you have!  We'd even consider pork if you raise them.  Thank you for being the farmer you are.

-- Veronica T., June 2010

Enjoyed the cheese theory class very much today. Learned a lot that will be helpful in making better cheeses. Best part of class was Mary sampling cheeses and critiquing them, letting us know what is good/bad about each. This was helpful for both the commercial cheeses and particularly on the ones brought by the students.  Thank you again for the wonderful farm lunch served during the class. The whole day was time very well spent. Would do it again in an instant.

-- John C., June 2010

What a blessing!  Never before have we had pork like that.  A simple country meal felt like a holiday feast.   In a way, we were celebrating good wholesome food that comes from intention and integrity.  Integrity task awesome!  I would like to purchase more from you!

-- Christina S., June 2010

The security staff was very curious about the [CSA vegetable] box.  We unpacked it right there to see what was in it -- Christmas in May!  It took a few minutes to figure out what the Zlata radishes were.  None of us had ever seen anything like them.  I've been eating them sliced with a little butter on a baguette ... to die for!

--Holly H., May 2010

Yum!  Hi and here are my thoughts on the chops which I cooked in the plainest way possible, sauteed in grapeseed oil with salt and pepper.  1) I like the thickness, but it does take quite a while to cook.  I wouldn't mind them in a slightly thinner variety. When I shop I buy both thicknesses for different purposes.  2)  They were the most tender and flavorful pork I've ever eaten- each bite melts in the mouth!  3) There was quite a bit of fat on them.  Now, I like pork fat, but I don't know if they could be trimmed differently?  4)  I would buy them again and again.

-- Susan P-B, May 2010

Not only was this my first experience cooking a duck, the big surprise to this non-farm girl was getting the head in my hand when I reached for it to wash before cooking.  A shriek... yet it reminded me to thank this wonderful creature for providing me sustenance.  It is easy to forget without a face. And, I remembered how lovingly this duck was cared for.  My friend told me to cut the head off, we were talking on the phone when this happened.  Would you normally leave the head on to cook?  I imagine that other cultures do... The duck cooked beautifully overnight in my Crockpot with an orange and an apple inside.  I am saving the fat, and took all the flesh off the bone. Tastes wonderful!  Thank you,

-- Judith S., June 2010

Thanks Judith -- Now that you've taken all the flesh off the bones, be sure to make a lovely stock with the bones, the head, and the feet!

-- Farmer Chrissie, June 2010

Last evening I was pouring through the newsfeeds on Facebook when  I came across a name that responded to a post of yours.  It was Tim L.  Well, he is my cousin.  Have not seen him for almost 40 yrs.  My mother and his father were brother and sister.  I sent him a message and friend request.  We chatted a bit on FB, and I am hoping to get together with him next time he is in town with some free time.  Can you tell me, is he a customer of yours or did you work together somewhere?  I nearly fell off my chair as I looked as his travel pics, he has been to some of the same places I have and we seem to share a passion, well, maybe obsession is a better word, for Farmers Markets and the like.  Imagine, after 40yrs.  There is something to that DNA!

--Jacki T., June 2010

Sure, you can print this on your Testimonials page.  I was a bit surprised yesterday when I got the email from Jacki.  I guess a knack for finding good food runs in the family.

-- Tim L., June 2010

We just wanted you to know that we had the pork steaks for dinner, and they were the best tasting pork we have ever eaten!  The flavor was fabulous and we even ate the fat!  Thank you :)

--Robert & Penny F, May 2010

Chrissie -- I had one of those huge 1-1/2 inch-thick pork chops tonight. Words fail me. It was simply fantastic, easily the best pork I've ever had. Melt in your mouth and not dry in any way. Given the thickness, I first browned them, then braised them a while in chicken stock (made from the first chicken I got from you). Followed the 145 degree internal temp recommended in The Grass-Fed Gourmet Cookbook. Perfection.

-- Bill P., May 2010

I want to thank you for the thought-provoking, informative, provocative, "heavy" (in a good way) "meaty" articles you right.  I have often forwarded them to like-minded friends around the country.  I was deeply touched by your most recent newsletter, the article about playing the hand you're dealt and your new foster children.  It seems to me that you've been defining and expanding the hand you've been dealt and creating a deeply rich and satisfying life, and the impact of your loving actions on those children is immeasurable.  I thank you for the example of your lives.

-- Maria V., May 2010

Thank you Chrissie for your wonderful newsletter.  I loved hearing about your family, your life and experiences on the farm and your charge on getting people active and motivated to use our voices and demand change. I've challenged myself to produce as much of our produce as possible from our own backyard this spring.  This is a huge stretch for me since I have only learned how to mow my lawn and compost this year.  Thank you for your honesty, passion and commitment to educate and challenge us to think about our food.  ...I'm loving the cookbook I bought from you and our beef.  We made amazing hamburgers for dinner tonight- with many compliments from friends.

--Korinne, May 2010

The salad was the best even though I am neurotic about purchasing fresh greens from the farmers market!!!  I just threw it in a bowl with some of the herbs chopped up and a radish and part of an onion sliced and my own favorite vinagrette and Yum!!!!!  I also just purchased a wok due to a cooking class I took and just seasoned it and broke it in with the spinach and I thought vegetables were my best dish before, this spinach was the best I have ever had.  

-- Vonda P, CSA customer, May 2010

AND so refreshing to have today's report that Albertson's harbors the highest percentage of obese customers.  Just LOOK at all the wonderful choices they have............    Such bounty.......... G.A.G...... Re: The Hand You're Dealt- that brought tears to my eyes.  Thank you - for writing it, for living it by saving those kids, and for knowing that you are living the right life.  The sad part is, with your newsletter, you are preaching to the choir.  I wonder if you have other outlets for this newsletter besides your website.  Look how long it took me to find you. I also really appreciate the education I get every time I read this.  You define types of livestock, and we are both looking forward to our pig share when it's ready.  The last one (2 years ago) was a bit stringy in some cuts as I recall, which could have had more to do with how I cooked them, and several parts were cut far too large to be readily usable.  The bacon was memorable! I think Rob has perfected hamburgers on the BBQ.  Any roast is lovely, but he's still working on the steaks.  He has to watch carefully for flare-ups, even with lower temps, so it's a process! One of these Mondays, I'm coming out with a friend who is interested in your farm.  I tell everyone about you, but I know it's a tough sell at first. Even with Food, Inc. (I took several people to see it), it takes forever for people to start understanding.  The reality of it is too hard for them to consider.  I get a lot of blank looks, and the concept of reading a label on a processed food has not caught on - no matter how hard the government tried to force companies to put them there.  I learned years ago from The Zone Diet book to 'shop the perimeters of the market' and avoid the stuff in boxes and cans.  This took years for me to actually put into practice for longer than a week at a time. I am also a bit ashamed that I forgot to pay you for our Main Season CSA.  I will bring you a check on Sunday or to the farm before that.

-- Patty T., May 2010

We just roasted our first Le Poulet heritage chicken and it was fabulous. Now I am taking your advice and using the feet along with the carcass for chicken soup. Thanks so much.

--Mary M., May 2010

Thank you for the chicken and the Kombucha. The chicken was, no kidding here, the best that we have had. It was a real treat and I would love to be able to buy some and show them to our customers.  None of us had had Kombucha before and we did not know what to expect. We all liked it and we have learned more about the health benefits of it over the last couple days.  Again, I'd like to explore that product further with you.

-- Scot L., May 2010

I must say I am hooked on your chickens. I bought one for the first time at the Hillsdale market last month. I roasted it with just salt and pepper. It was delicious. The following week I bought a chicken from New Seasons and roasted it the same way. What a disappointment: I did not know what I have been missing!  Your website says you have 3 more pigs left for August. I am interested in a half.

-- Debra M, April 2010

The milk from your beautiful cows is the most delicious I've ever tasted. We were also blown away by the eggs. I love what you're doing on the farm.

-- Rachel B., April 2010

I've just had time to read your newsletter.  Even though you don't hear from me, I always read and enjoy your letters.  I admire you and Koorosh and stand (or sit) in complete awe of your vast accomplishments on the farm.  I truly don't know how you do it 24/7/360, but I am so glad you do, because you show that the values of growing healthy, happy food are real and possible.  Your essay on "How to Spend Money Like a Farmer" is excellent and good for us all to know.  Besides being an ingenious farmer you are a terrific writer.  I hope for the day when the farm you have built up provides more ease of management and the possibility of more vacation time! I have this aversion to driving very far, so I haven't made it back to your farm in at least a year.  I still have lots of your glass jars.  One of these days I will grab a friend or my husband and come again to get some of your wonderful milk and food. I feel grateful and humbled by all that you create and provide.  Thank you!  All good things,

-- Rene K., April 2010

In a pinch for dinner plans yesterday, I thawed some of the ground beef and threw burgers on the wood-fired grill last night. I don't remember the last time I grilled hamburgers.  Wow, Chrissie!  That connected with the impossibly elusive, iconic hamburger notion I thought I had lost in childhood memory.  Even Laila, my heretofore increasingly non-beef-eating wife, was nodding in approval over big mouthfuls.  Thanks.

-- Joe S., April 2010

Hi, Chrissie & Koorosh, Several years ago I was too late to buy one of your turkeys for Thanksgiving, so I took home a goose instead.  It was such a huge hit that now my family (all thirteen of them) has made me promise to only ever cook goose for Thanksgiving from now on.  I saw your note about the chickens and turkeys you're raising. will you be raising any geese for the fall?  (Please say yes!)  ;-)

 -- Amy K., March 2010

Thank you for the wonderful Goat Cheese class, kombucha and the instructions.  I will definitely come back for more classes.

-- Lena, March 2010

Also "We are not a bargain farm" is not quite true.  When one includes the added health and environmental costs that we all pay for "cheap" "food" -- the food you and your husband are producing is quite reasonably priced. Thanks for all you folks' hard work!

-- Rich W., March 2010

Hands down the best dang turkey ever! Put me down next year for a Tom turkey.  It was divine and fed us for days.  Thanks for everything! Warmly,

--Kristin, Jan 2010

I would like to be added to your turkey list from now until the day I can no longer chew solid food, please.

-- Michelle K, Dec 2009

I would like to reserve a turkey for next year.  The one I got this year was the best turkey I've had!

-- Phyllis B., Nov 2009

Oh...  The Turkey was simply delicious!  So many commented on the flavor! It was So moist and juicy too! Just the Best!  Please put me down for next year's 2010 Thanksgiving...I would like a TOM this time...will be having more family over next year.  Thanks again for just giving us the Best Thanksgiving Turkey this year!

-- Cindy C., Nov 2009

I would love another 22-lb large-extra large Bourbon Red Turkey for next year.  Ours was delicious as usual this past week.  Great job and kudos to your "little farm."  I have a "little farm" too with 50 chickens and 6 llamas to guard and veggies and herbs and flowers so I KNOW HOW HARD YOU WORK and WHAT IT COSTS to raise good, clean, fair food!

-- Marcia & Tom H., Nov 2009

Really wanted to let you know, the Turkey kicked serious ass.....really wonderful

-- Chris E., Nov 2009

Okay, I have been thinking nice thoughts about you for 5 days now.  I'm so glad that you spoke at InFARMation and made a big deal about heritage breed turkeys.  I am also so glad that I got on your turkey list for 2009.  That was seriously a completely different animal that we ate last Thursday from any turkey I've ever eaten.  It was spectacular.  Really, really good.  And I made a version of the leek stuffing from the Silver Palate gals (and I cooked the turkey's liver and chopped it up finely and mixed it in - highly recommend it and I'm not a liver fan) and stuffed the bird, for the first time ever.  AND I cooked the bird the day before.  The fact that I reheat the stuffing the next day deals with any potential of salmonella and temperature issues.  I give it all 100 -- thumbs up (and I'm an ex-professional chef).  Thank you, thank you.  Now to the ordering.  Please sign me up for one small Tom and one Hen for 2010.  Thanks.

-- Michele Knaus, Friends of Family Farmers, Nov 2009

Our turkey was amazing!! We would absolutely love to order another for 2010, a tom would be great and we'll pickup at the market the Sunday before. Thanks again! Best,

-- Monica G., Nov 2009

The Bourbon Red was wonderful this year!  We would love to order our 2010 turkey now.  We'd like a Tom and we'd like to do farm pick-up - I'll mail the check this week!  Thanks!

-- Leslie S., Nov 2009

We enjoyed the birds this year and I didn't listen to a thing that crazy chef said about cooking them a day before. Marvelous ... one oven roasted and the other on the barbecue.  For 2010 please reserve 2 hens and 2 toms. Thanks,

--Tony S., Nov 2009

The turkey was amazingly good, as always.  I would like to reserve a TOM for 2010. I would have been very sad if I did not have the opportunity to get one of your turkeys next year.  Thank you,

-- Deb H., Nov 2009

Thanks for having us out to your farm today Chrissie.  We loved making the journey out there and hope to visit on a regular basis for all the wonderful things you offer. My son drank almost the entire jug of milk by himself..delicious. We had breakfast for dinner...your gorgeous eggs, bacon and toast!

-- Laurie S., Nov 2009

Mary said that you have been considering offering an Advanced/Cheese Theory/lecture class (an all day class) in the future?  I am very interested in such a class and would like to be notified if the class materializes. Since the recent classes, I have done two hard cheeses (one cow milk, one goat milk) and a goat milk blue cheese!  Too bad there is waiting involved (aging), but I guess that is all part of the process, like making beer! Anyway, if you could put my name on a tentative class roster I would appreciate it!

-- Erin F., Nov 2009

I know I already mentioned this to you, but the beef if AMAZING!! And we are already drooling waiting to try the turkey.

-- Monica G, Nov 2009

The turkey is beautiful..smells great too.  Thanks to you for making our Thanksgiving so special.

-- Shelie G., Thanksgiving Day 2009

Hi Chrissie. Thanks for the turkey! It was a big hit and very good. We did a pomegranette molasses glaze on it. Dale took pictures of the turkey pre/post glaze and of Mom getting all the meat off it at the end. I'm sure he'll send some when they get back to Colorado.

-- Cameron H., Nov 2009

Just a quick report - ABSOLUTELY the best turkey we've ever tasted.  I did a very simple unstuffed small bird.  We brined for about 24 hours then air dried in fridge.  Then brushed on some butter and started at 250 degrees for about 2 hours (til breast temperature was about 135) and then cranked heat to 425 for a 25 minute finish (ending breast temp was 168).  Thank you so much.  We loved your bird.  Do you sell red bourbons other than at Thanksgiving?

-- David C., Nov 2009

Chrissie, you weren't kidding about how good the turkey is!! Holy cow! I brined it and made your dressing and mushrooms and knocked the socks off my guests! I could not believe how the meat just fell off the bone when we took it out of the oven or how moist and flavorful it was. Thank you so much for providing such quality food and delicious recipes. I feel so blessed to be apart of your farm/network... Many blessings,

-- Kristin R

P.S. Will you have turkeys for Christmas???

Thanks again for the red bourbon education.  I cooked mine on Wednesday (per Chef Gareth's suggestion) and it was really good.  I used his molasses brine recipe.  Hope your Thanksgiving was a good one.  I am also buying organic eggs after reading that article in Food Day.

-- Richard C., Nov 2009

The lamb is delicious!

--Kristi S., Nov 2009

We really loved the turkeys that we bought for Thanksgiving!!  In terms of 2010, I am wondering what the process is for reserving?

-- Lore, Nov 2009

By the way, your chicken is the best chicken I've ever tasted.  I'm an athlete and it makes it much easier to eat healthy when chicken breast tastes so damn good!  I just put it in the oven with some herbs, salt and pepper on it, and it comes out tasting more like turkey than chicken.  Tons of RICH flavor!  Can't wait to see what your turkey tastes like.

-- Paul V., November 2009

Thanks for the information!  I truly appreciate the care and love that goes into your animals.  We have enjoyed you chickens, and I am sure the beef will be exceptional as well. Thanks!

-- David, November 2009

"I roasted the duck I bought from you Sunday.  I finished it with a homemade fig conserve (lemons, limes, oranges, onions, habaneros, walnuts) and served it with roasted peppers (from my garden), parsnips and carrots.  Sharman's son was holding the carcass in both hands and gnawing on it when he looked up and said, "Did you get this at the Market?"  We laughed.  Thanks for the food."

-- Maristella, October 2009

The OASIS group had a unique and wonderful experience on Wednesday thanks to you.  Everyone was transported to a whole new dimension apparently to hear them tell about it.  Thank you so much for your generosity in sharing your efforts and your farm with OASIS participants.  (Not the least of their amazement was at how you manage to do all you do.)   Personally, I truly appreciate the communication piece that you do so well -- on your website and in person.  It's a really important contribution to the community and to the health of the planet.  All the Best,

-- Jane Griffen, Program Coordinator, OASIS Education Center, www.oasisnet.org/portland, October 2009

I just wanted to tell you that I roasted the heritage breed chicken I picked up from you yesterday for our dinner last night, and the taste of the meat was spectacular.  Because I had a 5 1/2 pounder, I cut out the backbone and opened up the bird to lay across a bed of potatoes, carrots and herbs for roasting.  Absolutely wonderful, and NOT what a cornish cross tastes like. I currently have reserved a bird for the end of October - could I please up that number to two birds reserved?  Thanks!

-- Michele Knaus, Sept 28, 2009

Chrissie and Koorosh, I just wanted to take a minute to commend you on your achievement with your heritage breed chickens.  It was brave of you to change your successful business model based on cornish-cross hybrids to the more philosophically sound but riskier practice of raising only heritage breed chickens.  I read your e-mail about your "epiphany" on sustainable poultry and I agreed with your rationale wholeheartedly.  But the degree of difficulty between identifying the problem with a system and actually implementing a successful solution differs by orders of magnitude.  If today was any indication, you will succeed.  Obviously you have the support of your usual customers (note what seemed to be a continuous line at the Hillsdale Farmers Market).  More importantly (from a consumer's standpoint), you produced a superior product.  I purchased two of your small chickens (obviously different breeds), one of which I froze for later and one I prepared for this evening's dinner (slow grilled with a hint of hickory smoke).  It's easy to get caught up in the hype concerning a particular food (they say this is the best chicken/chocolate/pizza/etc. EVER!-accept no substitute), but the chicken was noticeably different in a variety of ways.  The flesh tasted more intense, but really it just tasted "different", as did the fat and skin.  I know it wasn't just the placebo effect as my wife served as the "blind" control to the experiment- she had no idea it was a different breed.  She said "Wow, this is really good- it tastes different.  What did you do?".  She is usually less analytical than I am concerning food, but she is remarkably consistent in her observations and preferences, and completely honest.  We both agreed that this was at a level beyond our normal experience (this includes pastured chickens from you and others).  If you can keep the quality this high and manage to keep it profitable at ~$5/ pound, you should have no problem selling whatever you produce (can you produce enough to stay profitable?).  I'm curious, after trying so many breeds (15?) did you find any you particularly liked and will you eventually focus on a subset of them?  Good luck!  Sincerely,

-- Phil Y., Sept 27 2009

Hi Chrissie,  I just wanted to take a moment to thank you for the lovely visit to Kookoolan Farms on Saturday. I really appreciate the time you took to show us the farm and tell us about your sustainable practices. It was such a beautiful day and a treat to be in such a lovely place and see and meet the animals.  I had a glass of the milk when I got home on Saturday (mind you I'm not much one to have a glass of milk unless it is to accompany a cookie or such) and it was truly the best glass of milk I've had in my life.  I have told anyone who will listen about the wonderful visit and am hoping to collect orders from friends and family who also want to enjoy health and sustainable foods. That way my drive out there will be like a virtual farmstore carpool. : )     Thank you so much for the work you do. I have become very passionate about doing all that I can to support sustainable food systems (and whatever I can do to stick it to "the man" all the better). Since I don't see myself becoming a farmer in this lifetime I'm very grateful that there are people like you doing this good work.  I look forward to being a part of Kookoolan Farms for years to come.  Cheers,

--Julia

PS I meant to reserve a small turkey for this Thanksgiving when I was there

but forgot. May 2009

Hi Chrissie,  I just had your produce for dinner tonight. Everything was fantastic! The mixed salad greens made a delicious starter salad. I used the recipe that you provided in your email for the braising greens and they were so yummy!!! I finished them off with sesame oil and sesame seeds. I am looking forward to all the great stuff from your garden all summer!

-- Mike (one of our first four vegetable CSA customers), May 2009

Subject: Feta Class!  "I loved the class yesterday. What a fabulous

instructor [Mary Rosenblum]. I really, really liked her approach. She was

understandable and practical, yet gave very interesting scientific info.

What a wonderful instructor for your farm. Love, love, LOVED her:)

--Tiffany, May 2009

Hello!  First and foremost, I have to tell you how much I'm enjoying your amazing broiler chickens.  A couple of months ago, I came out to the farm and filled my cooler with chickens for my sister and I.  Most are now in my freezer, but I couldn't wait and roasted one.  It was by far the best, juiciest, most flavorful chicken I've ever had.  And I can't tell you how far I stretched every ounce of that bird.  Thank you!  You mention on your website that you have lamb, beef, and pork shares.  I saw the dates for lamb and beef.  Are those still available and how much are they?  What are the details on your pork shares?   I would also like to purchase a couple of ducks to hide away in the freezer. I work on Sunday mornings, so this is a good excuse for a drive to the farm. Do you have them available for purchase at the farm right now?  Thank you so much and I wish you both the best!  Sincerely,

-- Becca B., April 2009

Hi Chrissie, I'm loving your newsletters.  They are interesting, original, and well-written.  As a writer myself, and a former university professor, I have a deep appreciation for those qualities.  You should consider a wider publication target.  Perhaps you could be the next Michael Pollan. Also, I grew up on a small farm in Pennsylvania 60 years ago, when everything was organic, and could milk a cow, drive a small tractor, ride a horse, catch a chicken, etc. by the time I was 8 years old.  So, I have an appreciation of your subject matter as well.  We hope to see you one of these days at the farm.

--Margie, Dec 2008

Hi Chrissie, Loved the article and I can't wait to take a cheese making class.  I'm taking two big exams this week but will sign up for a class next year.  I love your products.  I can't imagine not having my delicious milk and eggs every week.  I am so happy for you and all your successes. Take care,

--Ann, Dec 2008

You two and your farm are amazing. Your chickens are the only ones I ever buy in Portland. They make flipping delicious stock (thank you, chickens!). When I'm away, I can definitely tell the difference. I'm so sad people argue the price point issue. A friend of mine decided to raise a small flock last year and was amazed at the amount of money and energy it took, and she lost two chickens in the heat after nursing them with cool water. I fully respect what you are doing. Thank you so much for caring and for helping to educate us. I try to spread the word as much as I can, and I tell the folks at the New Seasons meat counter why I come in on Wednesdays. Hooray for Kookoolan!

--Marny, Dec 2008

I have been obtaining eggs, milk, kefir, yogurt, chickens, kombucha tea and dog food from Kookoolan Farm for over one year.  Every product has been very fresh.  The taste of everything is absolutely perfect.  The facilities for the storage of food is always immaculate.  I have looked at the areas where the animals are kept.  All facilities are very clean and well lighted.  The animals have plenty of room and appear very healthy and happy.  There is a good feeling of health and peacefulness at the farm.  Chrissie is always willing to talk with me about all aspects of her products and farming.  She willingly shares her knowledge on subjects such as how to make my own kombucha tea or kefir and gives me samples of the cultures to start my own product.  In summary, I feel that Kookoolan Farm is a place where everything thrives in a peaceful, clean setting.  All the food I procure at the farm is food that I know will nuture me and make me healthy.  The food increases my well being. It is very unusual in this time to find anyone that is raising all her animals in such a holistic way.  I am very grateful that I know Chrissie and am able to have access to everything that she produces at the farm.  The turkey was the best I have ever had.  Thanks so much.

--Mary, Dec 2008

Kookoolan Farms has been a lifeline for me since leaving the Bay Area food scene last year and moving to Washington state.   I am often first  in line for poultry and eggs at the Hillsdale Farmers' Market on Sundays.  Kookoolan products are yummy and healthy.  I also enjoyed a cheese making class at the farm and now make my own chevre.  I've received great customer service from the farm using both email and calling on Chrissie's cell phone.

--Kathleen, Dec 2008

Your chickens are some of the largest and tastiest I've ever had.  They seem robust and juicy.  The turkey was delicious (I haven't eaten the heirloom bird yet, he's for Christmas).  I have also enjoyed the Kombucha tea.  I'm impressed with how clean the establishment appears, how healthy the animals are.  I'm also very glad that they are killed right there on the farm, and not subjected to some hideous long drive first.

--Victoria, Dec 2008

Many, many thanks for your wonderful donation of turkeys for our annual Yamhill Community Christmas Dinner.  I remember well my conversation with you at our dinner a few years ago, two months after you had bought your Yamhill farm, and am delighted that your business seems to be doing very well.  How special to have Real, non-factory turkeys, processed locally, at our community event.

--Ken Watson, Dec 2008

I just want to take a few minutes to thank you and tell you how thrilled we are with your products and your service.  Sometimes I'm afraid we (people) take those things for granted.  I want to thank you for your wonderful service.  I can't tell you enough how much I enjoy buying chicken necks in bulk from you.  When I need them I just send an e-mail, and there they are at the Hillsdale market, ready for pick up and immediate freezing, and already packaged into easy to manage baggies -- and already skinned too! WOW!   We also had one of your turkeys for our thanksgiving dinner and it was perfection!  How wonderful to come to the pre-thanksgiving market expecting long lines, and find you well organized and smiling as you directed people into the correct lines.  Your turkey was delicious and it was a pleasure to buy from you.  Thanks for all your hard work and efforts!

--Cathy & John, Nov 2008

I have the best turkey this Thanksgiving. I got my turkey from you and all my friends were so impressed with how good and tender the turkey is.  Thank you so much and we will want to order again. I want to continue to support your farm for sure.  Do you have any Red Bourbon turkeys left for Xmas ordering?

--Sophia, Nov 2008

I'm so glad I discovered you finally. We had the lamb chops first from our half lamb, and they were absolutely incredible. No greasy fat like all other chops. and the taste....well. Then I made a lamb shoulder braise and slow cook which was equally delicious and practically fat free again. So weird after all these years of unnecessary 'slime'!

--Patty T., October 2008

Hi, I just wanted to say that I think you guys are fantastic.  We bought our first-ever share of beef from you this year and love it.  I am telling everyone about it and referring them to you.  We weren't big beef eaters before, but I feel good about eating such properly raised meat.  We also love your eggs (when we can get to the market in time for them).  Keep up everything you're doing!

--Renee S., September 2008

Thank you I love the chickens they are amazing!

--Travis Surmi, Executive Chef, Saucebox Restaurant, Portland, September 2008

I would very much like to reserve a beef share.  I just wanted to thank you for the option to receive email notifications!  This is an incredible service and for people like me. I really want to support our local farmers and I don't trust the food from that is in the stores. I have several family members throughout the US who get their meat from local farmers and I cannot tell you how excited I am to finally have found your farm.  Looking forward to hearing from you.  Keep up the great work.

--Anders and Karen J., July 2008

The guinea hens were stunning.  Kurt believed them to be as fine, if not finer, than any he's ever had in Italy.  If you still have six left I'd be happy to take them all.

--Jeff Emerson, Alba Osteria, Hillsdale, July 2008

Chrissie, The Chuckars were terrific on our grill monday night. This prompts me to suggest that we could be in a position to ask for many of these several times a year when we do winery entertaining. We have for example 3 or 4 lunches planned this summer where we have often served quail... to plus or minus 50 folks at a seating. So if you had plans or sought a commitment for lets say for illustration 200 small birds you have a customer. Give it some thought. Thanks,

-- Tony Soter, Soter Vineyards, June 2008

The lambs are amazing.

--Thomas Dunklin, Executive Chef, Red Star Tavern, Portland, June 2008

Birds looked awesome, great color, nice and firm, and taste incredible.

--Alan Hummel, New Seasons Markets, Meat and Seafood, Director of Merchandising and Purchasing, May 2008

Last night we had a chukar.  I used the recipe in the Time Life Series Provincial Foods of France with a few revisions.  It was fabulous and my husband Paul changed his mind about $14 for a little fowl being too expensive.   I used the Roast Partridges on Liver Canapes recipe from  the (old) Time Life series book The Cooking of Provincial France.  I modified the recipe by not using clarified butter to toast the bread in ( I just toasted thinly sliced great bread); used the one gizzard and liver in the chukhar, I used fresh tarragon and pancetta instead of pork fat; and didn't bother making the sauce although I'm sure it would have been delicious (I'm busy).

--Kathleen, May 2008

Just wanted to add our wow! reaction to the great responses you've been getting from your chukar customers. We prepared each of our two birds a different way and enjoyed them on Mother's Day--boyoboy! they were wonderful! One recipe used madeira, the other used cream, and both were done top-of-stove. They both started with browning the birds in butter (we used half butter and half olive oil), and the recipe using cream was a bit more tedious because the cream was added slowly during the browning process, but my oh my! was it ever worth it. I was going to email the recipes to you, but am too lazy to do that much typing, so I'm sending you copies via snailmail. We didn't have grape leaves to use for the cream recipe, and we served it with rice instead of toast, but it was wonderful anyway. The chukar didn't taste gamey, but neither did they taste like chicken or even Cornish hens--they have their own very different taste, and we loved it!

--Judy and Louis

A million thanks for the VERY best Thanksgiving turkey we have ever had.  It was really out of this world.  Since we got a 25 pounder, it fed multiple families, both at dinner, in leftovers, and as soup to a surgery recovery. It was a sacrament from beginning to end. Our deepest bow to the bird and to you.

-- Kathy H, Nov 2007

Hi, Chrissie, I know you like feedback on your critters so here is mine on that 7-pound duck we got from you last Sunday.  You know, I have cooked all sorts of birds over the years, especially when I lived overseas and the laws there are quite different from ours regarding availability of various critters. I have had many "wild ducks"-- very different from our domestic varieties-- and have often cooked what I believed were muscovy duck breasts, though never the entire bird.  The duck was great, and it was VERY different from what I expected-- and not even near "middle fatty" as you thought, somewhere between fatty and not, as you suggested when I asked. It was amazingly lean, leaner perhaps than most birds of any kind I have cooked. What was most surprising, however, was its taste. If I had not known it was a duck, I would have thought I'd cooked the least fatty goose on the planet, since that it what both Suzy and I thought it tasted like (and we do like goose.)      Anyway, thanks for your business and we look forward to having you with us for a long time-- if for nothing else also than those geat livers and hearts you also keep us supplied with. Cheers,

--Arthur

It was no turkey, that I can tell you! What I can say is that it was incredible, wonderful and amazingly tasty, especially the way Dave (my husband) did it on the grill. Not that he has a secret method, but it added an incredible smoky tinge to the meat, which was moist and tender. Our guests were very impressed, not to mention full.  Thanks for helping to make it a happy holiday, and hope yours was fun as well. (And that you can get some well-deserved rest!) Best,

-- Kathleen Bauer, Nov 2007

Hi, Chrissie and Koorosh, I was the idiot who asked if your chicken was fresh. Of course, I know how hard you both work to make sure it is but I am "older".  Anyway, why wait for Thanksgiving ? so we had your chicken last night and it was delicious! NO comparison with even the free-range from the stores. We'll be enjoying the livers tonight.  Please know that your work is very much appreciated.

--Sharon Donegan

Just thought I would give you some customer feedback :) :) :)    One of the two guinea hens we bought today has already met his culinary end via a port wine braise (too hot to roast today), finished with blueberries (a web-found variant of an old recipe I use for game birds).   It was superb, rich and gamy, as good as any pheasant I have ever prepared.  And, from my years overseas-- where muscovy-like wild ducks were available and reasonably priced-- we look forward to sampling some of these as well.  We look forward to your continuing presence in the market :) :)

Cheers

--Arthur

Hi Chrissie..I just talked w/ my Japanese friend, Makoto.  He was the one who requested the "Hen in the woods". He made it a point this morning to tell me that the mushrooms were the Best he had tasted since leaving Japan 10 years ago.  He has bought so called "Hen in the woods" or the "maitake" mushrooms at the local organic stores and the farmer's markets but said they were absolutely tasteless.  I just wanted to pass along the compliments to your "operation" ... You do deliver the best high quality products I have ever tasted!

--Cindy C, 2007

Chrissie -- Sorry I didn't write sooner -- As soon as I got home, we cooked the chicken over oak coals and had the most luscious chicken ever! It's like we'd never had "real" chicken before. I'm so happy to have our freezer packed with good wholesome chickens.  Thanks for taking such care and making the chickens available to us.  See you next time!

--kelly ann, 2007

Hi Chrissy, By the way, the beef is amazing!  I have ordered grass fed beef from a few different farmers (including from Joel Salatin himself while living in Wash DC and on his buying club.)  Don't tell him, but yours is more tender and delicious!  (or maybe, I'm just better at cooking it than before, but I am convinced that's not it!)  But don't mention the part about Joel, as I love what he does and don't want to say anything negative about him!

--Robin, 2007