October Farm News October 02 2017

In the weeds:

The more time I spend in the pasture with the cattle the more I love my job!  When they have fresh air, good clean food, some salt and minerals and a big water tank they are happy.  They are content, healthy, have shiny clean coats and are satisfied.  They have a very simple life and want to eat, sleep, sit in the sunshine, saunter onto fresh grass a couple times a day and stick with their herd.  I think we could learn a few things from the cattle!  Good food and good friends is what it's all about!
The many faces of Riemer Family Farm!  If you come visit right now, these are the critters you will meet.  A big thanks to Emily Sarah Photograpy for taking some beautiful shots of our farm and family.

October Meat CSA

Small: short ribs, chuck roast, stew meat, ground beef, whole chicken, ham sandwich slices
Large: same as small but in greater quantities and including a pork loin roast 
Sign up anytime, we will be at the Woodstock Winter Market, so the CSA continues year around! Shares are also available on the farm all year. Click here for more info. 
Members, Please remember to return your canvas bag when you pick up.

Turkeys and Beef

It is time to pre-order your turkey.  Our first butcher date is only one month away.  If you would like to serve up a naturally raised pastured turkey that your family will LOVE! Please click here to reserve yours today.  We have drop sites: on farm, Evansville, WI, Madison, WI, Wauwatosa/Milwaukee, Woodstock and possibly Palatine(TBD). This is for a deposit only and you will pay the remainder upon pick up.  You can order any other meats or samplers for your turkey pick up time also. 

If you are interested in stocking up on some beef, now is the time to reserve yours!  We are taking deposits on sides and quarters of 100% grass finished AND non-GMO grain finished beef.  Delivery/pick up will be in November and December. You may also order a 10# or 30# sampler at any time.  Our 100% grass finished beef will not be available until December. Visit our website to place your order
Four Generations of the Riemer Family work on the farm every day!
These two make sure that all the people and critters are safe!
October Woodstock Market Specials:
Sept 30, Oct 3 and Oct 7th: Stew meat and Short Ribs $1 off (see recipe below)
Oct 10 and Oct 14: Chuck Roast $1 off/lb
Oct 17 and Oct 21: Chicken Breast $1 off/lb
Oct 24 (last outdoor market) Oct 28 (first indoor market): Stock up and save on ground beef! Buy 6 or more ground beef or ground round and receive 10% off your ENTIRE order!

Pork is making a comeback! We have been very short on pork for several weeks, but I'm so pleased that we were able to get a few big fat pigs into the butcher! We will have pork in stock again on Saturday Oct 7th. We will still be a bit limited in cuts (no bacon until Oct 14th), but all your basic favorites will be back!
Recipes from the Farm Kitchen:

Mexican Beef Soup
This one is a bit more involved than I like to get, but if you can put in the time to throw everything together it will be SO WORTH IT!

Ingredients:
 
4 T vegetable oil, divided
2lb. beef short ribs with bones
1 lb. beef stew meat
1 t salt
1/2 t black pepper
1 medium yellow onion, chopped
2 to 3 whole garlic cloves, minced
1 T fresh oregano*
1 t ground cumin
1 t chicken bouillon
4 cups beef broth**
2 cups water
1 to 2 bay leaves
14.5 ounce can, diced tomatoes with liquid
14.5 ounce can, tomato sauce***
2 large red potatoes, 2-inch cubes
2 carrots, peeled and 1-inch chunks
1 zucchini squash, halved lengthwise, and cut into 1-inch pieces
2 ears of corn, husks and silk removed, and cut crosswise into 1-inch thick rounds
1/2 medium head of cabbage, cored and cut into wedges (Optional)
Salt and pepper to taste
 
Garnishment toppings:
chopped cilantro or mint
chopped onions
sliced jalapeños
sliced radishes
avocado slices
lime wedges
 
Slow Cooker instructions
*Pre-heat slow cooker on high heat
*Pat beef dry with paper towels and sprinkle with salt and pepper.  In a large skillet over medium-high heat, add 2 tablespoons vegetable oil.  Add beef with bones and brown on all sides, about 5 to 7 minutes total.  Remove beef from skillet and set aside on plate. 
*Add 2 additional tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent.  Scrape up any browned bits from the bottom of the skillet.  Stir in garlic, oregano, cumin, and chicken bouillon and cook for about 30 seconds until fragrant.
*Add beef with bones and onion mixture to slow cooker and pour in beef stock and water.  Stir in beef chunks and bay leaves.  Cover with lid and cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat.
*During last hour of cooking, remove lid and add in diced tomatoes with liquid, tomato sauce, potatoes, and carrots; stir together with soup mixture.  Cover with lid and cook for remainder of time or until beef and vegetables are tender.
*Remove lid and add in zucchini, corn and cabbage and stir into soup mixture.  Cover with lid and let cook for 5 to 10 minutes or until corn is tender.  Finish off by stirring in cilantro and season with salt and pepper to taste.  Discard the bay leaves and bones.  
*Serve in bowls garnished with cilantro, jalapeño slices, radish slices, and squeeze a fresh lime wedge over the soup and enjoy.  This soup is excellent served with corn tortillas on the side.


Easy Crock-Pot Chuck Roast
I love this recipe because it's what I grew up on!  This to me is what fall tastes like!

4# Chuck Roast (Pot Roast)
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots
1 onion
3 large potatoes
1-2 stalks celery

1. Salt and pepper the roast on all sides and brown in a skillet about 4 minutes on each side
2. Add all the other ingredients
3. Cook on low in slow cooker for 8-10 hours
4. Enjoy watching your kids eat nutritious meat and veggies!
 
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