February Farm Newsletter February 16 2015

News and updates, Feb. special, new delivery sites, farm news and recipes.
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News and Updates

  • We have received excellent feedback from our Crystal Lake fall/winter meat CSA.  Next week is the last delivery for the fall/winter session.  
  • Sign up at our website for the spring/summer CSA.  We offer small or large shares and now three drop off locations. See below for details.  CSA sign up deadline is March 1st.
  • February special!  Order a 30# beef sampler in February and receive $10 off.  Enter coupon code 30beef10 upon check out.  All orders placed by the end of this month will receive the discount even if your delivery is in March.
  • We will have pork and pastured chicken available again in the spring.

Delivery Sites and Schedule

The next Crystal Lake delivery will be Thursday, February 19th from 4-5:30 pm (location below). This delivery is for CSA and other sampler and bulk orders.  Place your orders by Tuesday the 17th to ensure delivery. Chicago and Wauwatosa (Milwaukee) deliveries are dependent upon meeting the minimum required CSA share sales.

Chicago, IL: SoNo Condominium 860 W. Blackhawk St. Chicago, IL 60642, on the 3rd Wednesday of the month 4:30-6:30 pm from March-August.  The first pick up will be Wednesday, March 18th.

Crystal Lake, IL: Crystal Lake United Methodist Church 236 W. Crystal Lake Ave 60014, on the 3rd Thursday of the month 4 - 5:30 pm from March-August. The first spring/summer pick up will be Thurs., March 19th.

Wauwatosa, WI: Badger CrossFit  1169 N 62nd St. 53213 on the 4th Wednesday of the month 5-6 pm  from March-August. The first pick up will be Wednesday, March 25th.

Local deliveries in and around Green County, WI are always available. We deliver to Madison, WI on an as needed basis.

You may pick up your CSA or any other meat order you place with us at these times and locations.  Please visit our website to see our other products.  Including our February beef sampler special!


Our meat CSA (Community Supported Agriculture) is a 6 month subscription of our delectable, naturally raised meat directly from our farm to your table. Beef, chicken and pork make up the majority of each share.  Pictured to the left is a sample of a small share. Shares will vary month to month.
Above is a sample of a large CSA share.  All bacon and ham are nitrate free!
Farm Journal

The winter season has been filled with barn remodeling projects and administrative efforts.  We have been building relationships with the great folks in Wauwatosa at Badger CrossFit and at SoNo Condo in Chicago.  We are planning new regular deliveries to these two locations if we are able to secure enough CSA orders to make the travel feasible.  We are hopeful and know from experience that once folks try our meat they are hooked! If you live in or near Wauwatosa or Crystal Lake and would like to host a "meat and greet", with family and friends, please let us know. This is the best way to ensure continued delivery to these areas.There would be yummy incentives for hosting!

The animal chores have been a bit less stressful this winter than last due to the average winter temperatures and the steps we have made to winterize the animal shelters.  We have installed insulated or heated waterers and use the "deep bedding" method in the areas where the animals sleep.  With deep bedding we add fresh bedding on top of the old in order to create more heat as the lower layers begin to decompose.  Animals stay warm, clean and dry and we get awesome garden compost in the spring! The pigs LOVE it! Bryce has also been busy replacing the north end of an old barn with new steel siding.  We will use the removed barn boards to repair the south end of this barn. We are also in the process of giving away our laying hens to make room for the 300 broiler chicks that will call the coop home in a few weeks.  I apologize to those of you who counted on us for eggs. We hope to have hens again in the future.

As you can see from the photo above the kids have been enjoying the snow this winter! Bryce uses his skid steer to push snow into a huge "mountain" for them in the yard.  This provides hours of entertainment.  The man made mountain is a necessity, since the largest hill on our farm otherwise is the septic mound. We hope your family is enjoying the winter as much as we are! 

Until Next time, 
Bryce & Jen Riemer

Farm Recipes

These tried and true recipes are perfect for a warm family meal on a cold night! Both are adapted from Better Homes and Gardens and are Riemer family favorites!

Chunky Bean & Chicken Chili
3 cups tortilla chips
1 # diced chicken
2 tsp olive oil
2 19 oz cans cannellini beans, rinsed & drained
1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers
1 4.5 oz can diced green chilies
14 oz chicken broth
Fresh cilantro

1. Preheat broiler. Coarsely crush 2 cups of the chips (great job for the kids)!
2.  In a 4-5 quart Dutch oven brown chicken in oil over medium-high heat.  Add beans, 1 cup of the cheese, chilies, broth, 1/2 cup water and crushed chips.  Bring to a boil; reduce heat.  Simmer, uncovered, 5 minutes, stirring occasionally.
3. Meanwhile, for tortilla crisps, place remaining 1 cup chips on baking sheet lined with foil.  Sprinkle with remaining 1/2 cup cheese.  Broil 6 inches from heat for 1-2 minutes, until cheese is melted and begins to brown.  Serve chili with tortilla crisps.  Sprinkle with cilantro.

Potato-Topped Beef Bowl
1 # ground beef
1# chopped carrots and peas fresh or frozen
2 cups shredded cheddar cheese
1/4 cup snipped fresh Italian parsley, or 1 Tbs dried
salt and ground pepper to taste
2 cups mashed potatoes (I always make more)
2 Tbs butter, melted

1. Preheat broiler. In extra large skillet brown beef over medium high heat; drain fat and add vegetables.  Cook, stirring occasionally, until heated through.  Stir in half the cheese, half the parsley and a pinch of salt and pepper
2. Peel and boil potatoes, mash potatoes with milk or sour cream and butter and salt & pepper to taste.
3.  Divide beef mixture among four broiler safe dishes.  Top with potatoes; sprinkle remaining cheese.  Broil 3 inches from heat for 2-3 minutes, until cheese is melted.  Drizzle with melted butter; sprinkle with remaining parsley.