October Farm News October 02 2017

In the weeds:

The more time I spend in the pasture with the cattle the more I love my job!  When they have fresh air, good clean food, some salt and minerals and a big water tank they are happy.  They are content, healthy, have shiny clean coats and are satisfied.  They have a very simple life and want to eat, sleep, sit in the sunshine, saunter onto fresh grass a couple times a day and stick with their herd.  I think we could learn a few things from the cattle!  Good food and good friends is what it's all about!
The many faces of Riemer Family Farm!  If you come visit right now, these are the critters you will meet.  A big thanks to Emily Sarah Photograpy for taking some beautiful shots of our farm and family.

October Meat CSA

Small: short ribs, chuck roast, stew meat, ground beef, whole chicken, ham sandwich slices
Large: same as small but in greater quantities and including a pork loin roast 
Sign up anytime, we will be at the Woodstock Winter Market, so the CSA continues year around! Shares are also available on the farm all year. Click here for more info. 
Members, Please remember to return your canvas bag when you pick up.

Turkeys and Beef

It is time to pre-order your turkey.  Our first butcher date is only one month away.  If you would like to serve up a naturally raised pastured turkey that your family will LOVE! Please click here to reserve yours today.  We have drop sites: on farm, Evansville, WI, Madison, WI, Wauwatosa/Milwaukee, Woodstock and possibly Palatine(TBD). This is for a deposit only and you will pay the remainder upon pick up.  You can order any other meats or samplers for your turkey pick up time also. 

If you are interested in stocking up on some beef, now is the time to reserve yours!  We are taking deposits on sides and quarters of 100% grass finished AND non-GMO grain finished beef.  Delivery/pick up will be in November and December. You may also order a 10# or 30# sampler at any time.  Our 100% grass finished beef will not be available until December. Visit our website to place your order
Four Generations of the Riemer Family work on the farm every day!
These two make sure that all the people and critters are safe!
October Woodstock Market Specials:
Sept 30, Oct 3 and Oct 7th: Stew meat and Short Ribs $1 off (see recipe below)
Oct 10 and Oct 14: Chuck Roast $1 off/lb
Oct 17 and Oct 21: Chicken Breast $1 off/lb
Oct 24 (last outdoor market) Oct 28 (first indoor market): Stock up and save on ground beef! Buy 6 or more ground beef or ground round and receive 10% off your ENTIRE order!

Pork is making a comeback! We have been very short on pork for several weeks, but I'm so pleased that we were able to get a few big fat pigs into the butcher! We will have pork in stock again on Saturday Oct 7th. We will still be a bit limited in cuts (no bacon until Oct 14th), but all your basic favorites will be back!
Recipes from the Farm Kitchen:

Mexican Beef Soup
This one is a bit more involved than I like to get, but if you can put in the time to throw everything together it will be SO WORTH IT!

4 T vegetable oil, divided
2lb. beef short ribs with bones
1 lb. beef stew meat
1 t salt
1/2 t black pepper
1 medium yellow onion, chopped
2 to 3 whole garlic cloves, minced
1 T fresh oregano*
1 t ground cumin
1 t chicken bouillon
4 cups beef broth**
2 cups water
1 to 2 bay leaves
14.5 ounce can, diced tomatoes with liquid
14.5 ounce can, tomato sauce***
2 large red potatoes, 2-inch cubes
2 carrots, peeled and 1-inch chunks
1 zucchini squash, halved lengthwise, and cut into 1-inch pieces
2 ears of corn, husks and silk removed, and cut crosswise into 1-inch thick rounds
1/2 medium head of cabbage, cored and cut into wedges (Optional)
Salt and pepper to taste
Garnishment toppings:
chopped cilantro or mint
chopped onions
sliced jalapeños
sliced radishes
avocado slices
lime wedges
Slow Cooker instructions
*Pre-heat slow cooker on high heat
*Pat beef dry with paper towels and sprinkle with salt and pepper.  In a large skillet over medium-high heat, add 2 tablespoons vegetable oil.  Add beef with bones and brown on all sides, about 5 to 7 minutes total.  Remove beef from skillet and set aside on plate. 
*Add 2 additional tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent.  Scrape up any browned bits from the bottom of the skillet.  Stir in garlic, oregano, cumin, and chicken bouillon and cook for about 30 seconds until fragrant.
*Add beef with bones and onion mixture to slow cooker and pour in beef stock and water.  Stir in beef chunks and bay leaves.  Cover with lid and cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat.
*During last hour of cooking, remove lid and add in diced tomatoes with liquid, tomato sauce, potatoes, and carrots; stir together with soup mixture.  Cover with lid and cook for remainder of time or until beef and vegetables are tender.
*Remove lid and add in zucchini, corn and cabbage and stir into soup mixture.  Cover with lid and let cook for 5 to 10 minutes or until corn is tender.  Finish off by stirring in cilantro and season with salt and pepper to taste.  Discard the bay leaves and bones.  
*Serve in bowls garnished with cilantro, jalapeño slices, radish slices, and squeeze a fresh lime wedge over the soup and enjoy.  This soup is excellent served with corn tortillas on the side.

Easy Crock-Pot Chuck Roast
I love this recipe because it's what I grew up on!  This to me is what fall tastes like!

4# Chuck Roast (Pot Roast)
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots
1 onion
3 large potatoes
1-2 stalks celery

1. Salt and pepper the roast on all sides and brown in a skillet about 4 minutes on each side
2. Add all the other ingredients
3. Cook on low in slow cooker for 8-10 hours
4. Enjoy watching your kids eat nutritious meat and veggies!
If you like Riemer Family Farm share us with your friends!  Follow us on Facebook and Instagram.  Let us know what we can do better too!

Aprils news letter April 12 2017

Spring is here! Check out our April specials and deliveries, photo's and recipes. Order your 6 month meat CSA share before the May 1st price increase. 
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First signs of spring on the farm! I love cleaning up the gardens in the spring and preparing for our small veggie patch!  We are also preparing for our first Calves to arrive in late April as well as our first batch of baby chicks. Jen is also anxious to get back out on the Woodstock square for the outdoor farmers markets!

It's time to sign up for your 6 month CSA subscription.

Have you been thinking about subscribing to a CSA? Now's the time. Our new CSA pricing will take effect on May 1st.  In order to keep pace with our increased processing costs we need to raise our prices for the first time in three years. Our goal is to remain economically AND environmentally sustainable in order to continue to provide quality meat for years to come. 

Many of our customers love the convenience of having a variety of quality meats in the freezer at all times.  Each share contains beef, pork, and chicken. Each share will vary with a bit more for the grill in the summer and more slow cooker cuts in the winter.  Our CSA is available year round, and you can sign up at any time, but the price will be increasing on May 1st. Our current price is:

Small 6 month share  (10-11#): $390 (paid once upon ordering)
Large 6 month share (20-22#): $735

Click here to order now. Meat CSA shares are currently available in Woodstock, Madison and on the farm in Brodhead. If a monthly share is too much for you please consider any one of our meat samplers.  We have pork, beef and combo samplers.  Our combo samplers are the same as that months CSA.  If you would like a custom order please view our price sheet and email your order to

Prices will increase to $430 for small and $790 for a large.

Think of the time it will save going to the store every week! The money saving value of a CSA share is about 20% vs. what you might spend buying all the meat cuts separately from us and even more if you compare the price to a sustainable grocery chain. You can't beat that! Order online or contact Jen with questions. Below is a glimps of what a small CSA share might look like, complete with stylish canvas bag.
April Meat CSA (not exactly as pictured above)
Small: whole chicken, stew meat, ground beef, smokey beef sticks and NEW item smoked pork chops (these are so AMAZING)!

Large: whole chicken, pork chops, bacon, loin roast, stew meat, chicken breast, ground beef, beef roast, breakfast links and NEW item smoked pork chops!
April Specials:
April 1-14th: Pork Shoulder roast only $4.50/lb ($2 off)
AND pork spare ribs only $4.50/lb
April 15-30th: All chicken 10% off
visit our website or the Woodstock market to take advantage of these great deals.
April Deliveries!
Thursday, April 6th Milwaukee, WI from 5-6:30 pm
1314 N 55th St 
Milwaukee WI 53208
This is Rhonda VanPembrook's private residence.  This is also a delivery site for Scotch Hill Farms weekly CSA produce delivery.  You can order here if you are interested in receiving a weekly box of organic produce. This location is less than a mile from our former drop site at Badger CrossFit. 

Tuesday, April 11th, Madison, WI 5-6:30
VOMfass 3248 University Ave. in the Shorewood Shopping Center

Thursday, April 13th, On-Farm Pick up 4-6pm

Woodstock Farmers Market
Saturday, April 1st 9-1
Saturday, April 15th 9-1

McHenry County Fairgrounds-Building D. These are the last two winter markets. Outdoor markets will resume on Tuesday, May 2nd! We will take part in the Tuesday AND Saturday markets this year!
Photo's from around the farm. The hens love to perch on the old truck bed in the front garden...but not as much as they love getting fat juicy worms out from under the hay bales as soon as they are lifted off. Our new puppy likes to splash in the puddles formed by the sump pump hose. She can also empty her water dish on the porch in no time at all! We finally gave her a name, Captain Charlie, yes, that's what we could all live with. We call her Captain, she is very sweet and she is a bit of a trouble maker. She is giving poor Leo a run for his money.
If you have not done so already please give us your feedback!  Our goal is to raise the best tasting sustainable meats available and we want to hear what you think! What can we do better, what are we doing well and what else would you like from us? If you take the survey and let us know we will give you a little bonus at the market or at your pick up site this month! The surveys will only be available until Sunday
General Customer Satisfaction Survey
Former and Current CSA Customer Survey
Farm Kitchen Recipes

Basil, Barley and Beef soup

1 lb beef stew meat
1/4 cup flour
1 Tbsp. dried basil crushed
1 Tbsp. olive oil
1 C quick cooking barley
1 14.5 oz can diced tomatoes with basil, garlic and oregano
1 C fresh carrots diced
1 C beef broth
fresh basil for garnish

1. In a shallow pan combine flour, basil, 1/2 tsp. salt, and 1 tsp. black peper; add meat and toss to coat. 
2. In a dutch oven or stock pot heat oil over medium heat.  Add steak; cook until browned on all sides.  Stir in any remaining flour mixture.  Stir in barley, tomatoes (do not drain), carrots, broth and 3 cups of wter. Bring to a boil; reduce heat. Cover and simmer 20 minutes. 
3. Ladle into bowls and top with fresh basil.

The BEST Roast Pork for Tacos (this will change taco night forever!)

4 lb pork shoulder roast
2 4 oz cans diced green chilies, drained
1/4 cup chili powder
1 tsp dried oregano
1 tsp taco seasoning (we often just use cumin)
2 tsp minced garlic
salt to taste

1. Preheat oven to 300 degrees
2. Place the roast on top of a large piece of aluminum foil.  In a small bowl, stir together the green chilies, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary.  Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks. 
3. Roast the meat for 3.5-4 hours in the preheated oven until falling apart. Remove from the oven, and shred into small pieces using two forks.  Season with salt to taste. 

Copyright © 2017 Riemer Family Farm, All rights reserved.
You are receiving this email because you have purchased from us or have expressed interest in receiving updates from our farm.

Our mailing address is:
Riemer Family Farm
W2252 Riemer Rd.
Brodhead, WI 53520

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Beef Kabobs April 07 2017

Beef Kabobs


  • 1/2 cup soy sauce
  • 3 T honey
  • 2 T vinegar
  • 1 1/2 t garlic powder
  • 1 1/2 t ginger
  • 3/4 cup oil
  • 1 green onion, chopped
  • 2 1/2  lbs. boneless beef sirloin, cubed 1-inch
  • 1-8 oz. can pineapple chunks, drained
  • 3 green bell pepper, cut in 1-inch chunks
  • 2 red onion, cut in 1- inch wedges
  • 10 long metal skewers


  1. In a large plastic food storage bag, combine soy sauce, honey, vinegar, ginger, garlic powder, oil, green peppers, onion and beef chunks. Marinate several hours or overnight.
  2. Drain juice
  3. Skewer beef, pineapple and vegetables in an alternating pattern
  4. Grill over hot coals for 18 to 20 minutes or until beef is cooked to your standards
  5. Serves 8

Recipe April 04 2017

Sausage, Potato and Egg Casserole


  • 1 lb. Breakfast Sausage
  • 3 cups Shredded potatoes, drained and pressed
  • 1/4 cup butter, melted
  • 12 oz. sharp cheddar cheese shredded
  • 1/2 cup onion, diced
  • 16 oz. small curd cottage cheese
  • 12 Lg eggs


  1. Preheat oven to 375°. Lightly grease a 9x13 inch square baking dish
  2. Brown sausage in a large skillet over medium-high heat until evenly brown. Drain and set aside.
  3. In the prepared baking dish, stir together the shreded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl. mix the sausage, cheddar cheese, onion, cottage cheese and eggs. Pour over over the potato mixture. 
  4. Bake 1 hour 15 mins in the preheated oven, or until a toothpick inserted into the center of the casserole comes out clean. Let cool for 5 minutes cut and serve. 

Band Of Farmers March 30 2017

Hey everyone! Did you know that Riemer Family Farm is apart of Band of Farmers the Chicagoland CSA coalition? Being apart of Band of Farmers is exciting and we are proud to be providing high quality meat to the Chicagoland area. This coalition has a variety of awesome unique farmers including produce farmers like Sandhill Family Farm. Find Riemer Family Farm on today

Customer Satisfaction Survey March 24 2017

Riemer Family Farm Customer Survey 
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We are looking for  feedback to make our farm better!  We want to serve our customers and meet your needs.  We will raise high quality meats and eggs for years to come and would love to hear your thoughts and opinions on how we can be even better!


Current and Former CSA members please use this survey

All other Riemer Family Farm customers please use this survey

Like us on Facebook and don't forget to leave a review! Also, find us on Twitter to look for up coming events and specials! We are excited to hear your feedback. Share your insights by completing the survey. You will receive a FREE gift upon notifying us that it has been completed!

March Newsletter March 23 2017

March Farm News: New puppy, news & updates, new regular drop site in Madison at vomFASS on University Ave. first drop off Tuesday, March 14th.  Order now. Also, weekly specials, photos recipes and meat CSA for March.
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Farm Journal

Puppies, mud, snow and lots of projects! The biggest news for the moment is the new puppy!  The poor thing has gone without a name for almost a week.  I told Bryce we needed to pin down a name before she starts to believe that her name is "puppy, puppy, puppy".

Leo, our Polish Tatra/Golden Retriever has been such a great teacher for her.  I must admit that I have completely underestimated Leo and his amazing "mothering" skills. He has not shown great Livestock Guardian Dog traits, but I'm realizing that this is probably from lack of training and experience.  We adopted Leo when he was two years old and did not give him a job beyond watching over the farmstead. Leo, however, has great insticts and has taught the puppy to respect chickens, cats, Caroline (small children), the road and taught her where to poop.  She has never had to be on a leash and she has a healthy fear of new people already.

The puppy's purpose will be to stay with and protect the hens in the pasture (if we ever have green grass).  She is a Bulgarian Karakachan Shepherd which is quite rare in the U.S., but are excellent Livestock Guardian Dogs (LGD) in the mountains of Eastern Europe.  They are being used more and more in the states as sheep, goat and poultry guardians. So far we are so thankful that the breeder mixed up the puppies and gave us our puppy, puppy, puppy! For more on the puppy mix up story visit our facebook page

We had a ridiculously early spring in February which made it difficult to haul hay out to the cows due to the mud, however, we now have winter back which is good for hauling bales, but really messes with all of the natural systems and cycles on the farm. 

We have tackled a couple house projects as well as the task of ripping a giant hole in the hen house to install a garage door. Photo below.  This will make cleaning out the coop so much easier!  In the past we have shoveled the old wood shavings bedding into bushel baskets and dumped them into the bucket of the skid loader then transferred them into the manure spreader.  Now we can simply drive the skid loader into the coop and then dump into the spreader. This will save so many hours of work and pains in the back!

One fun project/experiment we are trying this year is mushroom production!  We only inoculated 3 logs with one shiitake strain, and we won't know if it's going to work out for about a year, but the girls had fun with power tools.  If it works out we may branch out into oysters, wine cap and more. 

In addition to Tina, our part time worker, we will have a college student working with us this summer so we should be able to tackle all of the "someday" projects this summer. As soon as we are able to drive fence posts into the ground we will be fencing in another 75 acres and then planting that land into new pasture for our rotational grazing system.  More on that next month. 

Delivery Sites and Schedule

~Woodstock Winter Farmers Market is the 1st and 3rd Saturday of the month through the end of April, which means we are down to our last 3 indoor markets before moving outside! Yeah! Come see us and the other fantastic vendors at the McHenry County Fairgrounds on March 18th, April 8th and 22nd, from 9-1. 

~vomFASS on University Ave. in Madison every second Tuesday of the month.  This month our delivery will be this Tuesday, March 14th from 5-6:30 pm.  Our April delivery will be on Tuesday, April 11th. Please place your order before noon on delivery day.  It's not to late for tomorrows delivery!

~Outdoor Woodstock Farmers Market starts on Tuesday, May 2nd!  Yes, we are now also participating in the Tuesday market.  We will be on the Woodstock square every Tuesday and Saturday morning from 8 am - 1 pm.  We should be in the same spot on the East side of the square where we have been for the past two seasons.  Look for our white trailer and blue tent.

Simple rib-eye salad: marinade and grill the steak, add your favorite greens and cheese and BAM...dinner!
March Meat CSA
Small: whole chicken, rib-eye or NY strip steak, fajita meat, ground beef, pork chops, ham steak
Large: whole chicken, rib-eye or NY strip steak, fajita meat, ground beef, pork chops, ham steak and pork roast 

Weekly special:
For the rest of the month of March pork shoulder or loin roast are $1 off/lb AND chicken breast are $1 off/lb.Help us make room in our freezers for more delicious meats!

Whole/Half Hog or Quarter Beef Available:
We have a few bulk orders available for pork and beef if you are interested in filling your freezer with delicious awesomeness, please contact Jen directly at 
If that much meat is intimidating to you, please visit our website and browse our samplers and other individual pieces of meat! You can build your own order by picking what appeals to you from our price list and emailing us your list.  Pick up in Madison, at the farm or in Woodstock. 

Farm Recipes

Best Ever Meat loaf


2 pounds of ground beef
6 pieces of Bacon, cut in half
1 cup almond meal
2 eggs
1 (6-oz) can tomato paste
1 red onion, finely diced
3 garlic cloves, minced
1/2 T sea salt
1/2 cup fresh basil, diced
1 t marjoram
2 t finely ground black pepper


1. Preheat oven 350°F
2. Mix all ingredients by hand in a large mixing bowl
3. Place meat mixture into a large, glass baking dish and form into a loaf
4. Place strips of bacon across the top of the loaf
5. Bake for 1 hour or until the meatloaf is no longer pink in the middle

Sweet and Savory Pork Chops


4 thick pork chops
1 t salt
1 t pepper
1 T avocado oil
1 T butter
2 cups onion, sliced
2 t ginger, minced
1 cup chicken stock
1/4 cup apple cider vinegar
1/4 cup dry sherry
1 cup dried apricots, chopped
1 t fresh sage leaves, chopped
1 cinnamon stick
1 1/2 cup apples of you choice, chopped


1. Rub salt and pepper over pork chops. Heat avocado oil in large skillet. Brown pork chops over high heat (approximately 3 min per side)
2. Remove from skillet and place in bottom of slow cooker
3. Return skillet to stove top and reduce heat to medium to melt butter, Add onion and cook until translucent. Add ginger and cook until fragrant ( a couple minutes)
4. Pour in stock, vinegar and sherry. Now add the apricots, nutmeg, sage leaves and cinnamon stick. Bring this to a simmer for 2 mins.
5. While simmering, place chopped apples over the pork chops in crock pot.
6. Pour the  contents of skillet over chops and apples
7. Cook on high for 3 hours or low for 6 hours
8. When finished cooking remove pork chops and chunks of fruit and onion onto a serving plate. Careful the meat will be very tender and will fall from bones. Pour remaining liquid into a sauce pan and reduce over medium heat. Pour over chops as a sauce.

Tomatillo Chicken Stew


1-2 T coconut oil
2-3 poblano peppers, chopped
2 yellow onions, chopped
1-2 jalapenos, chopped
2 garlic cloves, minced
2 t chipotle powder
2 t chili powder
1 t cumin
2 t smoked paprika
1 24 oz can tomatillos, drained and coarsely chopped
2 lb cooked chicken, shredded
4 cups chicken broth
1 avocado, sliced
Yellow corn tostada chips


1. Heat coconut oil over medium heat in a large dutch oven or pot
2. Saute peppers, onions, jalaenos and garlic until onions are translucent
3. Next add the two chili powders, cumin and paprika to the veggies. Mix well
4. Add tomatillos, chicken and broth
5. Bring to a simmer and let cook for 1-2 hours. Taste and adjust seasoning to your liking
6. Garnish with avocado slices and corn tortillas

February News Letter February 03 2017

News and updates, products at Alp and Dell cheese store, vomFASS "Meat and Greet" event on Feb. 20th, beef sticks and summer sausage available, what is braunschweiger? Specials, Woodstock Winter Market Feb 4th & 18th. Bill Murray and recipes. 
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News and Updates:

~Join us on Monday, February 20th between 6-8 pm for a "Meat and Greet" at vomFass on University Ave. in Madison! Free samples, great specials and lots of fun!  We are now delivering to vomFASS every second Tuesday of the month starting on March 14th. Special discounts are available for those who sign up for our 6 month meat CSA at the "Meat and Greet". Samplers, custom orders and eggs are available every month. Meat and eggs will be available for purchase on the 20th as well. See you there and bring your friends.
~We are in the process of updating our website.  Please visit it and let us know how we can make it better. You can order our naturally raised meats and pastured eggs right from the site with regular deliveries to Woodstock, Madison and on-farm pick up.
~We have recently expanded our selection of sausage products!  We now offer ready to eat beef sticks in smokey regular, spicy, jalapeno cheddar and cheddar flavors. We also have summer sausage, dried beef and braunschweiger. What is braunschweiger you ask...well according to the ever accurate Wikipedia "In the United States, Braunschweiger refers to a type of liverwurst (pork liver sausage) which, if stuffed in natural casings, is nearly always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings." Yes, it's liver sausage, and it's impossible to spell, but it's wildly popular.  Give it a try!
~Specials: The big game is this Sunday, so we are offering the Game Day Pack with chicken wings, brats, beef sticks and summer sausage.  A $43 value for $35.  Order online or grab one at the Woodstock market.  It' perfect for the game but will be available all month. ~Feb. 4th at the Woodstock Farmers Market all beef sticks and summer sausage is $1 off/lb ~Feb. 18th at the market chicken breast will be only $6.50/lb (regularly $8) WHAT A DEAL. 
We are so pleased to be partnering with the world champion cheese maker at Emmi Roth!  Our beef sticks, summer sausage and dried beef is now available at Alp & Dell Cheese Store. Stop in on the north side of Monroe and don't forget the world champion Grand Cru Surchoix. The best cheese and meat in the world comes from Green County!
Our beef sticks have become a very popular item in a very short time.  Because they taste amazing have no MSG which has been linked to a host of health issues and they have no added nitrates other than those in celery juice. We sell them in packages of 6 each regular sticks are about $8/package and flavored are $8.25. Warning:  you'll never be able to eat gas station beef sticks again!
Join us on Feb. 20th at vomFASS on University Ave. in Madison. We will have samples, deals and lots of fun!  Monthly deliveries begin on Tuesday, March 14th 5-6:30 pm.  Order at the event or online.
The smug, fat groundhog predicts a long winter. Well, I know how you can cure the winter blues.  Head out to Woodstock where the film Groundhog Day was taped and buy some awesome food!  I do not recommend watching the movie though, my kids say "it's really weird".  You could watch this awkward snowball fight scene to get an idea of right where our market booth is in the summer.  The square in Woodstock is so awesome they film movies there!
February Meat CSA
Small: chicken breast, loin roast, bacon, ham steak burger patties, fajita beef, ground beef
Large: chicken breast, loin roast, bacon, pork chops, ham steak burger patties, fajita beef, ground beef
Please contact us if you are unable to pick up at your regular time and please remember to return your canvas bag
Farm Recipes
Winter Favorites
Winter Squash Casserole
6 C cooked, mashed winter squash, such as Buttercup, Butternut or Golden Hubbard
6 large eggs
1/2 t salt
`1/2 C melted butter
1 pound bacon, cooked and diced
1 C dark brown sugar
1/2 C butter
1/4 C all-purpose or GF flour
1/2 C slivered almonds
~Preheat oven to 350
~Combine squash, eggs, salt, melted butter and bacon in a large bowl, and mix well.  Place in an ungreased 9 x 13 baking dish.
~Combine brown sugar, 1/2 cup butter, flour, and almonds in a medium bowl.  Mix until crumbly, and spoon on top of the squash casserole.  Bake uncovered 45 min or until a knife comes out clean when inserted in the center.

Crispy Chicken Leg quarters with Smoky Chickpeas
4 bone-in chicken leg quarters
salt and black pepper
1/2 onion, chopped
3 garlic cloves, chopped
1 1/2 t smoked paprika
1/2 t ground cumin
1 pint grape tomatoes
2 (15 oz) cans chickpeas, rinsed
Fresh thyme leaves, for serving
1/2 cup plain Greek yogurt
~Preheat oven to 425. Heat oil in large ovenproof skillet over medium-high heat.  Season chicken with salt and pepper.  Cook in batches until skin is browned and crispy 8-10 min. Remove chicken to a plate.
~Add onion and garlic to the same skillet and cook, stirring until stating to soften, 2-4 minutes.  Stir in paprika and cumin and cook, stirring, until fragrant, 30 seconds.  Stir in tomatoes and chickpeas, and bring to a simmer. Season with salt and pepper. Nestle chicken into mixture, skin side up. 
~Roast in oven until the internal temp  of the chicken reaches 165 F, about 20-25 min.

Best Ever Rump Roast
4 lb rump roast at room temp.
3 garlic cloves
1 T salt
1 T pepper
1 onion
1 C water

~Pre-Heat the oven to 500 degrees.
~Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
~Now Salt and Pepper the rest of the roast.
~Put the Roast in the oven and sear for 20 minutes.
~Then add the water, the chopped onion and reduce the temperature to 275 degrees.
~Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
Copyright © 2017 Riemer Family Farm, All rights reserved.
You are receiving this email because you have purchased from us or have expressed interest in receiving updates from our farm.

Our mailing address is:
Riemer Family Farm
W2252 Riemer Rd.
Brodhead, WI 53520

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January News letter January 26 2017

Happy New Year from Riemer Family Farm! Specials: Gift Cards, 10# pork sampler, New Items: smokey beef sticks, summer sausage and mushroom and swiss brats. highlight on Tina Hererra, farm journal, recipes and photos.

News and Updates:

  • Current Sales and Specials: For only a couple more days you can claim 10% off gift certificates when purchased on our website. Sale ends on New Years Eve. You can pick up certificates on our farm, Woodstock market, or we can mail them.  Use code give10 at checkout. Choose $25, $50, $75 or $100 cards.  They make great gifts all year long!
  • 10# pork samplers are only $50! This is a $15 discount!  Help us make room in our freezers for more amazing meat.  Order online and use code #porkout for a $15 discount.
  • Woodstock Winter Market is the 1st and 3rd Saturday of every month from 9-1 pm. January markets are the 7th and 21st at the McHenry County Fairgrounds. 
  • Pick up meat or eggs at the farm anytime.  Our monthly CSA pick up is on the second Thursday (January 12th), but you are welcome to come to the farm anytime to buy our products or have a look around.
  • Start your 6 month Meat CSA subscription any month of the year. Available in small and large.  Pay once for a monthly bag of beef, pork and chicken. Start the year off with good food in your freezer!
  • We had a super fun time delivering Thanksgiving turkeys to our seasonal drop sites.  We will be establishing new regular deliver sites in the next few months so stay tuned for details.
  • NEW ITEMS: Smokey Beef Sticks and All Beef Summer Sausage.  These two items are wildly popular and are hard to keep in stock.  They are ready to eat, super tasty and MSG and Nitrate/Nitrite free! Treat yourself and your family without the added junk. Also available now are Mushroom and Swiss pork brats.
Tina Herrera has been working with us since September.  If you are a regular to the Woodstock Farmers Market you have likely had the pleasure of meeting her.  Jen needed some extra help with market prep, meat sorting, inventory and other projects. Sliding Tina into these roles was a natural fit.  Tina has done such a great job that she is now helping with administrative tasks such as social media and website updates, financial reports and communications.  Tina packs most of the CSA's and samplers and will therefore also be taking care of the related communications.  If you email us at you will likely get a response from Tina.  We are so thankful for her help, creative ideas and energy!

Farm Journal

The cold and the snow has arrived on our little piece of southern WI!  Farming is always an adventure in the winter, but we welcome the slower pace that the chill brings.  Winter is a time for planning, dreaming, catching up on indoor projects and yes, tromping through the snow to take care of animals.  

We were able to sneak away for a weeks vacation to coastal South Carolina earlier this month.  What a fantastic adventure and beautiful area.  It was tough coming home on a day with a high temp of ZERO! We are so grateful to Tina, Matt Sheaffer and Grandpa for holding down the fort!

We are working hard to update our website and Facebook page.  Please let us know what you think and how we could make them better.  If you like our meat and eggs, please leave us a review on the Facebook page. Satisfied customers sharing our farm with others is the best way for our farm to continue to thrive! We love producing awesome meat and eggs for you and we love to hear what you think of our products and farm. 
Our hens and Rocky Rooster (back) hanging out by the "Cluck Wagon". They sleep in the converted chopper wagon at night and spend their days either in the coop (far right) or out and about on the farm.  They love sloppy, drippy, melty and warmish winter days! They do not like to come out when the ground is covered in snow! Our girls continue to lay lots of beautiful brown eggs.  We sell eggs on the farm and the farmers market. 
January CSA Shares
Small: pork chops, ground beef, stew meat, smokey beef sticks, small whole chicken
Large: pork chops, bacon, shoulder roast, stew meat, small chuck roast, ground beef, smokey beef sticks, large whole chicken

Farm Recipes

Beef Stew and Veggies on the Stove Top (2 hrs 20 min) 

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
2 quart beef stock
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Pour beef stock into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Roast Guide-Braising Beef or Pot Roasting
A Recent Riemer Round Roast (say that 10 times fast)
Since it's very chilly outside I am going to share a few quick and simple tips for cooking roasts.  Starting with Braising or Pot Roasting.
Braising beef according to Wikipedia: Braising relies on heat, time, and moisture to break down the tough connective tissue collagen in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as coq au vin are highly evolved methods of cooking tough and otherwise unpalatable foods (*not that Riemer Beef is ever unpalatable). Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.
Ideal cuts to Pot Roast are the Chuck, Round and Brisket (think corn beef and hash)
Beef Cut
Approximate cooking time (Covered Over Low Heat)
Chuck Pot Roast (Shoulder, Arm or Blade)
2.5-4 #
2-3 hrs
Short Ribs
2 x 2 x4 inch
1 3/4 hrs
Round Roast
3-4 #
3 hrs
Round Steak
1 to 1.5 inches thick
2 hrs
2.5-3.5 #
3 hrs

With any of the above cuts follow these steps:
  1. Slowly brown on all sides in small amount of oil in heavy pan.  I love to use my iron skillet. Season the beef with herbs or spices as desired. 
  2. Add small amount of liquid (1/2-2 cups). You can use broth, water, juice, beer or wine.
  3. Cover tightly and simmer gently over low heat on top of the range or in a preheated 325 degree oven according to the chart above.
  4. With about an hour left to cook you can add your favorite veggies.  Root veggies work best i.e. potato, carrots, turnips.
Don't forget the gravy! the cooking liquid can be thickened with flour or cornstarch and reduced for a sauce!
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Brodhead, WI 53520

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Turkey tips for a beautiful Thanksgiving bird! November 23 2016

Riemer Family Farm-Turkey Tips

Whether you're tackling a Thanksgiving turkey for the first or hundredth time, our top tips will ensure your big bird is the best it can be. Adapted from

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 4-5 days for a 20-pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Plan on 15-20 minutes per pound in a 350 degree F oven for a defrosted turkey.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.

5. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).

6. Don't be a peeping Tom (pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

7. Remove the turkey from the oven and use an instant-read thermometer to determine temperature; it should read 165 degrees F at the thigh when it's done. If you stuff your turkey, check the internal temperature of the stuffing as well; it should be at least 165 degrees. PASTURED TURKEYS TEND TO COOK FASTER.  Your meat thermometer is your best friend when it comes to cooking poultry.

8. Tent the bird with foil and let rest for about 25 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.

9. Remember to carve your turkey with a very sharp or electric knife.

Learn more specifically about pasture raised birds at this Mother Earth News article 

Another method I like is starting the turkey in high heat for the first 20 minutes then lowering the temp for the rest of the time.  Here is a link to an old NY Times article on that method.

Thank you for purchasing your turkey from us!  We would love your feedback or post your beautifully cooked turkey pictures on our facebook page. Happy Thanksgiving!

Jen & Bryce Riemer

Note* We raise Broad Breasted Bronze turkeys which we have found to be superior in taste.  If you find a few dark pin feathers remaining this is normal.  It is nearly impossible to get every single one out.  They can usually be removed easily with a knife or tweezers if you do not like the look of them.

May Farm Newsletter May 14 2015

News and Updates

  • Our first two farmers markets have been a blast, as you can see from the photos below!  We love seeing our customers and being able to tell people all about the excellent beef, pork andchicken they are buying.  We do accept Credit Cards and Snap benefits at the market also. During the month of May customers receive afree canvas bag with all orders over $50.
  • We have changed our regular Third Thrsday pick up site in Crystal Lake. Instead of the church parking lot, you can now  pick up your meat at the Woodstock Farmers Market. Ordering is simple: visit our website if you would like to order in bulk, i.e. 30# beef sampler, 10# pork sampler or 6 month meat CSA.   If you would like a few cuts of meat, or would prefer to mix and match your meat selection for the week, just find us on the east side of the Downtown Woodstock square on Saturday mornings between 8-1, and we will take care of you. This location is only 9 miles Northwest of the previous location.  You could even pick up the Metra as there is a station right off the square.
  • Green County customers can order anytime and pick up on the farm or connect with us in town. Don't be shy, contact us via phone, email or website.
  • Wauwatosa delivery will be on Wednesday, May 27th at Badger CrossFit from 5-6 pm.  We will be delivering the monthly CSA as well as any other orders placed via our website for this drop spot.  Please order by Monday, May 25th for this delivery.
  • We now have chicken available!  We will have beef, pork and chicken available on an ongoing basis.
  • Mark your calendar for the weekend of July 31-Aug 2 for Soil Sisters!  Our farm will be one of the farms on the tour for this event.  It's a weekend of food, workshops, farm tours and more food! Visit for more information.  We would love to see lots of customers join in on the farm fun!
This Months Meat CSA

Whole chicken 4-5#
Beef Eye of Round, Rump or Sirloin Tip Roast
Steak: T-bone and Sirloin Tip
Ground Beef Patties
Ground Beef-3#
Pork Spare Ribs
Ground Pork
Butterfly Pork Chops 
Flavored Brats

Small whole chicken or large half chicken approx. 3#
Beef Steak T-bone OR Sirloin Tip
Ground Beef Patties
Ground Beef
Italian Sausage or Italian Sausage Links
Pork Shoulder Roast
Farm Journal

Spring brings so much activity around the Riemer Farm that I am finding it hard to keep up with my newsletters and emails!  There is too much action outside to file invoices and update websites.  I wish that I could say I was spending my time enjoying the flowers and taking long walks, but honestly, weeding, watering, feeding and caring for all the plants, animals and children is more rewarding.

As you can see from the top photo we have many new beautiful calves.  Our cows are excellent mothers, however, every once in a while there is an issue where the cow does not claim her calf.  That has happened in one case this year with a first calf heifer (new mama).  I guess she liked her independence and did not feel like nursing her calf, however, our daughters are thrilled that they now have a sweet calf to bottle feed! They have named her Cloudy because we brought her up from pasture on a cloudy day:)

Our chickens are doing very well!  We have the first batch of chickens finished and in the freezers, the second batch is on the pasture (photo below) and the third batch of hatchlings are in the brooder staying dry and warm.

We have our first succession of greens and spring vegetables in our little garden, and will be taking advantage of the dryer weather over the next couple days to plant field crops.  It is always such a trick to get the crops in the ground at just the right time, when the ground is just warm and dry enough!

I hope that spring has found you able to enjoy the outdoors, smell the flowers, play outside and visit the farmers market! Keep track of all the Riemer Farm action on our Facebook page.

Until Next Time, 
One of our broiler chickens strolling around the pasture.  We have about 400 chickens on the pasture and 500 baby chicks in the coop under heat lamps.

Farm Recipes

This month I'm going to share a couple easy and super tasty pork recipes that are family favorites.

Meat Candy
adapted from "Everyday Paleo"
12 dates
1# Italian Sausage or Ground Pork with 2 tsp Italian seasoning added
12 strips of bacon
  1. Preheat oven to 375
  2. Using a paring knife, cut a slit in the dates lengthwise and reove the seed. 
  3. Use 2 TBS of sausage per date, form into a ball, and wrap the date around the sausage (the date will not be big enough to wrap all the way around). Secure the sausage and date by wrapping a piece of bacon around the date.
  4. Bake in a glass baking dish for 35-40 minutes.

Fantastically Easy Pulled Pork! 
adapted from
1 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 cup chicken stock 
2 tsp dark brown sugar
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1-3# pork shoulder roast
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 5 to 6 hours on high or 7 to 8 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. Using 2 forks, shred the meat into bite-sized pieces. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
Grilled Butterfly Pork Chops with Honey Glaze

4 butterfly pork chops
4 tsp honey
1/4 cup Worcestershire sauce
ground black pepper to taste (don't overdo it)
  1. In a shallow glass dish or bowl, mix together honey and Worcestershire sauce. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate.
  2. Lightly oil grill and preheat to medium.
  3. Remove pork chops from marinade. Season with pepper to taste and grill for 25 to 30 minutes, turning often.

April Newsletter April 12 2015

News and Updates

  • EXCITING NEWS! We will be joining the Woodstock Farmers Market beginning on May 2nd from 8 am - 1 pm on the square.  They were voted #1 farmers market in the state of Illinois in 2012 and voted #1 market - Best of the Fox 2013.
  • If you visit us at the Woodstock Farmers Market during the month of May, and purchase $50 of beef, pork and/or chicken you will receive a free Riemer Family Farm canvas bag. We will offer market specials each month.
  • April deliveries: Crystal Lake, IL on Thursday, April 16th from 4-5:30 pm in the First Church Parking lot. Wauwatosa, WI on Wednesday, April 22 (Earth Day) from 4-5 pm at Badger CrossFit. CSA shares are delivered at this time.  You can place other orders for delivery at these times and locations on our website
  • In addition to our McHenry County and Wauwatosa locations, we will have drop off locations in Madison and Fitchburg beginning in June.  Please visit ourwebsite for details and to order.  

Signs of Spring

As  you can see from the photos above the blanket of snow has melted and spring is all around us! There is a wonder and renewal each spring as we feel alive in the way that spring always makes us feel after a long winter.  We have begun our second batch of baby chicks and moved the first group of chicks outside.  The larger chickens are currently "fertilizing" last years garden and will get fresh green grass every week until they go to butcher.  Our little peepers keep us very busy and entertained! Our first calves will arrive any day now.  Like many of you, we are itching to get into our fields and gardens.  

The photo of the girls with the lambs was taken at Sandhill Family Farms earlier this week.  We do not have lambs of our own, but agree with Peg that there really is nothing cuter than a newborn lamb.

Here is one of our chubby Berkshire piggies taking a rest in the sun!  We love Berkshires, as they have tender and juicy meat second to none!  They are prized in Japan and have a sweet and rich flavor.  We have pork available now.

This Months CSA Shares:

Large Whole Chicken 7-9#
Pork Shoulder Roast 2#
Bulk Breakfast Sausage 1#
Italian Sausage 1#
Flavored Brat 1#
Pork Chops 1#
Beef Roast 2-3#
Beef Steaks 3-4 total (rib-eye, sirloin tip, t-bone, porterhouse, tenderloin and/or NY strip)
Ground Beef 3#

Bulk Breakfast Sausage 1#
Pork Chops 1#
Ham Steak 1#
Beef Roast 2-3#
Beef Steak 1-2 total (variety listed above)
Stew Meat 1#
Ground Beef 3#

I searched high and low for a sustainable producer who had naturally raised chickens on hand that I could purchase for this month's CSA and came up empty.  Chickens are especially seasonal as it is impossible to raise pastured poultry when the grass is covered in snow.  The pastures are just beginning to green up and we will be butchering on May 1st. I apologize again for a lack of chicken in the small shares, but I promise you they will be worth the wait!

Happy Spring!
Bryce & Jen

Farm Recipes

Egg Muffins -adapted from Everyday Paleo 
I love to double this recipe and freeze some to have on hand for a quick snack or breakfast. Add some salsa for a bit of a kick.

10-12 eggs whisked well
1 green onion
2 small zucchini
3 hand-fulls of spinach
Any other seasonal veggies you are inspired to add
1/2# cooked bacon, breakfast sausage or ham
sea salt and black pepper to taste

Preheat oven to 350 and grease two muffin pans with coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…).  Add  this mixture to your eggs.  Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).  Bake for 20-25 minutes or until the eggs are set in the middle.  

Cheddar Cheese Burgers-adapted from
Your kids will love these!

1# ground beef
1/3 cup finely chopped red onion
1/4 cup chopped fresh parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated sharp cheddar cheese
2 large (4 1/2-inch-diameter) English muffins, split horizontally

Prepare barbecue (medium-high heat). Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well. Divide meat mixture into 4 equal portions. Shape each into ball. Poke deep hole in each ball and fill each with half of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty.

Grill burgers to desired doneness, about 5 minutes per side for medium. Grill muffin halves until beginning to color, about 1 minute per side. Serve burgers in muffins.

For more tips on cooking burgers on the grill and additional recipes try this link.