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: 
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#


Small:
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 Epicurious.com
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
 
PREPARATION

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.