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.