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 riemerfamilyfarm@gmail.com.

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. 

 
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W2252 Riemer Rd.
Brodhead, WI 53520

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