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 riemerfamilyfarm@gmail.com 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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Riemer Family Farm
W2252 Riemer Rd.
Brodhead, WI 53520

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