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Ranch Foods Direct Customer Newsletter  

July 2011

"It's guts and love and glory - one mortal's chance at fame; his legacy is rodeo and cowboy is his name." - Cowboy Poet Baxter Black    



CLICK HERE to visit the official rodeo website. CLICK HERE to order tickets online from Ticket West. CLICK HERE for more on the annual Pikes Peak or Bust Rodeo, coming to town in mid-July.

Blue Cheese Sliders

Sliders Page 2



Here's the scoop from cheese whiz Laura Werlin,

(famous for turning one of the most classic American foods, the grilled cheese sandwich, into something exotic... Anyone for a "chips and guacamole grilled cheese?" ... You can find the recipe on her website.)


She describes Maytag Blue as having a "creamy-crumbly" texture, with little or no rind and a moist consistency. (Variation among blue cheeses is substantial, although most tend to have a salty character in addition to the tell-tale veins of blue mold.) Maytag Blue is made in Iowa and offers an affordable tasty cheese. It's a staple item at Ranch Foods Direct.


If grilling steaks for the July Fourth weekend, consider topping them with Laura Werlin's simple blue cheese-chive butter.  




Using an electric mixer or wooden spoon, mix together 4 T. unsalted butter (at room temp), 2 oz. creamy blue cheese (also at room temp), and 2 T. finely chopped chives. Place the mixture on a large piece of plastic wrap about 14 inches long. Bring the long sides together and fold inward toward the butter mixture. Gently roll the butter mixture into a log about 6 inches long and 1 1/2 inches in diameter. Twist the sides tightly against the ends of the log and refrigerate until firm, at least one hour or overnight. When steaks are ready, remove the log from the fridge and cut into 1/4-inch slices. Place a pat or two of butter on each steak and let set for five minutes before serving. 


Here's another classic way to enjoy Maytag blue cheese over the holiday weekend, while taking advantage of all the fresh radishes, carrots, sweet salad turnips, and other vegetables now in season:




8 ounces softened cream cheese
1/4 cup sour cream
1/4 cup heavy cream
4 ounces Maytag Blue Cheese, crumbled
2 scallions (or green onions), chopped 

Mix the first three ingredients in a medium sized mixing bowl. Add the crumbled blue cheese and all but 1 tablespoon of the scallions, and stir until blended but chunky. Season to taste with fresh ground pepper. Put mixture into a serving bowl and garnish with the reserved 1 tablespoon of scallions.


Real Meat Options

CLICK HERE and read what's in a McDonalds Angus Mushroom and Swiss burger; then compare it to the ingredient list for a Ranch Foods Direct Callicrate Beef mushroom and Swiss.

CLICK HERE to go directly to Ranch Foods Direct's interactive restaurant map.

Want Real Meat?


SCHNITZEL FRITZ German deli has an exclusive offer on Ranch Foods Direct's Callicrate Beef rouladen or sauerbraten! Every Friday from 2 to 5 p.m., buy one and get a second for $1 when you say "I Want Real Meat."  


NORTH END DINER exclusive: every Wednesday after 4 p.m., buy one burger, get a second for a nickel, when you say, "I Want Real Meat."

Find these offers and more... 

by viewing Ranch Foods Direct's new interactive restaurant map (or use the smart-phone QR code, below.)


Restaurant Map Code 


AVOG beetWe've got the Beet! 


MUCH OF THE SEASONAL SUMMER PRODUCE at Ranch Foods Direct is supplied by the Arkansas Valley Organic Growers. Meet all the farmers on their fabulous new website, CLICK HERE




Hethyr Cooks 

 Want classes? Ranch Foods Direct customer Hethyr Pletsch, above, owner of Everyday Gourmet Colorado Personal Chef Service, is offering more cooking classes this month at the Gotta Love It Kitchen in Old Colorado City, 2521 W. Colorado Ave. Visit her website (by clicking on her picture above) to download a list of her July offerings.


Country Roots Farm in Pueblo, a Ranch Foods Direct supplier and member of the Arkansas Valley Organic Growers, is offering a class on how to make farm cheese, Sat., August 13. CLICK HERE for more. 


Home canning for Beginners is an upcoming class at Venetucci Farm (a local Ranch Foods Direct produce supplier), planned for Sat., August 27. The farm along Fountain Creek will make a wonderful backdrop for the two-hour class. 

CLICK HERE for more.  


The Colorado Farm and Art Market is going strong, with locally grown produce direct from the farmers, available two days a week. A friendly guest chef demos simple ways to prepare seasonal items. Get more info on the market by CLICKING HERE.


Greenhorn Acres CSA Wednesday distributions will continue throughout the growing season. Get local produce fresh from a farm family every week at Ranch Foods Direct. They offer customers great recipes and a weekly diary of life on the farm too!  CLICK HERE. 


 Visit Ranch Foods Direct online for daily-weekly-monthly specials.


Check the website for a list of restaurants serving Callicrate Beef.  


Debby and Bill 

 Bill and Debby Flentje, above, have built up a large loyal following of customers as the anchor vendor at the Denver Urban Homesteading Farmers Market. They work tirelessly to bring the best that Ranch Foods Direct has to offer to the Denver market (including the cow-pooling option) and present all the great products in an attractive display. The indoor farmers market is open Thursdays and Fridays from 3 to 7 p.m. and Saturday from 9 a.m. to 3 p.m. (They take credit cards for your convenience.) 

Keep up with RFD on Facebook. Follow owner Mike Callicrate on Twitter: @MikeCallicrate

Ranch Foods Direct Meat Plant Manager Jerry Rodamel breaks down a carcass, from start to finish, for chefs in Denver. CLICK HERE to see more. 


Ranch Foods Direct Natural Meat Market
2901 N. El Paso, Colorado Springs 80907
Retail Hours: Mon-Fri 8 a.m.-6 p.m.
Saturday 8 a.m.-5 p.m.



(719) 473-2306 or 1-866-866-6328
Shop online:


For Home Service option, CLICK HERE.