News

Browning Homestead Farm 

More of our beef and lamb just back and in the freezers!

BEEF

We have a good inventory in stock of our beef again, from ground beef to meaty short ribs to steaks to our all-beef frankfurters. I won't list everything here, but if there's something you'd like, email us or message us on Facebook!   

LAMB

Boneless legs of lamb, ground lamb, lamb chops, and lamb shanks all back in stock.   If you pre-ordered a boneless leg please let us know when you want to pick it up.  We also have Lamb Sausage with Basil back in stock, and Lamb Kielbasa and Sweet Italian Lamb Sausage. 

PORK

Half pork shoulders perfect for pulled pork for two. Also pork chops, country style pork chops and spare ribs, Bacon, Hot Italian Sausage, Mild Italian Sausage, Kielbasa Dogs. 

ROSE VEAL

Veal chops, ground veal, tenderloins and veal steaks. Limited osso bucco (veal cross cut shanks). 

Thank you!

Roberta & Bill

Browning Homestead Farm fresh and cured meats,

just back from Noacks!

(We also have Bacon Ends.) 

 COMING SOON

Boneless legs of lamb for your grill, along with the lamb chops that you love. Remember that legs go quickly so if you know you'd like one, please email us or order it at the market.  

BEEF, ROSE VEAL, PORK and LAMB

We have many of our Beef, Rose Veal, Pork and Lamb cuts. We'll have a beef back next week to fill the gaps in the beef menu and for those of you waiting for beef organs and marrow bones. 

The three kinds of lamb sausage have been a big hit. The Lamb Sausage with Basel is sold out, but we still have Lamb Sweet Italian Sausage and Lamb Kielbasa.

Hope you're all enjoying the summer!

Thank you, 

Roberta & Bill

Browning Homestead Farm

Our Lamb Sausage is back, and this year we had three different kinds of Lamb Sausage made:

Browning Homestead Farm

Bill picked up our Bacon and Sweet Italian Sausage at Noacks yesterday, just in time for a long Memorial Day weekend of cooking with family and friends and of course, BBQ. As always, our Bacon and Sausage is free of nitrates and nitrites.  

A few suggestions for your grill: 

PORK SAUSAGE: Hot Italian, Sweet Italian, Breakfast

BEEF:  Ground, Patties, Kebabs, Flap 

PORK: Spare ribs, Chops, Country Style Ribs, Ham Steaks

LAMB: Ground, Loin Chops, Rib Chops, Shoulder Chops

VEAL:  Short Ribs, Loin Chops, Rib Chops, Shoulder Chops

We'll be at the SK Farmers Market tomorrow, Saturday, from 8:30 to Noon at East Farm. Hope to see you there!

As always, email us if you'd like us to bring and hold something for you at the market. We have most of our regular inventory in stock, but will be bringing mostly grilling cuts tomorrow. 

Here's to a dry weekend for us all - in addition to grilling to do, we have hay to cut and crops to plant!

Roberta

 Happy Friday!

This week I made Veal Picatta with our Rose Veal cutlets.  I use the Emeril recipe, it's easy, quick and delicious.  Bill loved the dish with cutlets but reminded me that he loves it with Veal Steaks too.   I thought we had sold out of the Veal Steaks and I have told some of you at the market that we did not have any left, for which I apologize. 

We are always thankful for your support of our farm, and we'd like to give something back to you this week with a 10% discount on our Veal tomorrow (8:30am - 12 noon at East Farm) and this coming Tuesday at the Marina Park Farmers Market (2 - 6 pm).

Our Veal cuts and regular prices are below:

Short Ribs          $  7.00/LB

Ground veal        $10.00/LB

Stewing Veal       $11.00/LB

Osso Buco           $12.00/LB  (crosscut shanks)

Shoulder Roast    $15 .00/LB (rolled, boneless)

Loin Chops          $17.00/LB

Rib Chops            $17.00/LB

Cutlets                 $18.00/LB

Tenderloin            $ 22.00/LB

 As always, email me through here or message through Facebook if you'd like us to put something aside for you so we'll be sure to have it when you get to the market. Hope to see you tomorrow or Tuesday!

Thank you, and have a wonderful weekend. 

Roberta

Tomorrow is the last Indoor SK Farmers Market of the season! Our next markets will be outdoors on May 9th (Tuesday) at Marina Park and May 13th (Saturday) at East Farm.

To mark the last indoor market, we'll have 2 specials tomorrow:

• Our delicious BH Ground Rose Veal* at the same price as our BH Ground Beef ($8.00/lb.)  

• With our Ground Pork back in stock,  we'll have our Beef/Veal/Pork  (1lb. of each) "meatball special" ($24) .

 *I experimented with Shepherd’s Pie made with our Ground Rose Veal this week and it was so good.   I typed up my recipe on a handout for those who want it (what's better than delicious AND super easy?).

Hoping we all have a sunny weekend, 

Roberta

Thanks to customers old and new, once again we sold out of all of our Lamb roasts, and this year all of our Hams, by April 1st.   For those who don't have your dinner plans complete yet, we do have the following delicious roasting options still available:

Boneless Beef Tenderloin (1 left) - around 3#, serves 10 - 12

Bone-in Pork Loin Roast - serves 4

Boneless Veal Shoulder - serves 4 - 6

And of course we have lots of other beef, lamb, veal and pork choices available!

Thank you, enjoy your dinners, and have a blessed Easter.

Roberta & Bill Browning

Easter is April 16th

We are now taking orders for our Easter Lamb  (the pic is a half leg, boneless).  If you would like a roast cut - whole leg, half-leg, rib roast - we encourage you to order at this time because it is rare that we have any extra after the orders are taken and we do not have rib roasts cut unless pre-ordered.  If there is  something else you would like - lamb rib chops, loin chops, shoulder chops, stew or ground lamb - please let us know and we'll set that aside for you.  There is very little ground lamb from lambs, so please order this if you have your heart set on it.  

We also have our Boneless Hams in stock for Easter this year, nitrate/nitrite free and in the 3# range, and one Boneless Beef Tenderloin Roast (4# ish).  

Please order by replying to this email.   We have taken a few early orders already, and all orders will be filled on a first-ordered  -  first-served basis.   When ordering "leg of lamb", please indicate whether you want whole or half, bone-in or boneless, and for a half leg bone-in, if you want the cap or shank.  (Email me if you have any questions about those cuts.)  The whole legs, bone-in, will likely be in the 6-8 pound range. Let me know what size you'd prefer and when I get the specific weights I'll match them up with the orders as they came in, then contact you. We will do our best to provide you with the cut and size you want.

Delivery of Easter Lamb orders will be at the SK Farmers' market on April 8th and 15th, or at the farm by appointment.    We just got our Boneless Hams and Boneless Beef Tenderloins back and can deliver those at any Saturday market when we get an order.

 We thank you for your loyalty and support of our farm.  Knowing that you appreciate how much we care for our livestock 365/24/7 in order to provide  a special, high quality product for your table means more than you can imagine.

Roberta

Browning Homestead Farm 

Inventory update follows.  We don't bring everything in stock to the market, so to be sure we have what you'd like, please email us your orders and let us know the date you'd like to pick up.  We're at the Indoor South Kingstown Farmers market every Saturday, 9:30 a.m. to 2 p.m. 


ROSE VEAL

Ground Veal

Boneless Veal Shoulder Roasts

Osso Bucco

Veal Cutlets

Veal Tenderloin

Veal Loin Steaks

Veal Loin Chops

Veal Rib Chops

Veal for Stewing

Veal Knuckle Bones

Veal Kidneys, Hearts, Tongue and Liver

Veal Sweetbreads - 1 pkg only

PORK

Ground Pork

Pork Loin Chops

Country Style Ribs

Spare Ribs

Bacon

Pork Loin End Roast

Pork Liver

Hocks, Trotters, Heart

Back Fat

Leaf Lard

BEEF

While I love to cook, on most days my goal is just to have something to put on the table at the end of a long day.  This meal took about 15 minutes to put together in the morning (not counting the thawing), and it was ready to serve when we walked in.  If you’ve never tried spaghetti squash as spaghetti, try it.  With apologies to those who like it plain, the blandness of the spaghetti squash makes it the perfect substitute pasta. You can of course use pasta in place of the squash.

Beef Shanks in Pasta Sauce over Spaghetti Squash 

AN EASY CROCK POT SUPPER

(Serves 2 with leftovers for 1 lunch) 

2 Browning Homestead Beef Shanks (about ¾ lb.)

1 qt. your red pasta sauce (make your own or your favorite jarred sauce)

1 smallish Spaghetti Squash (whole)

½ cup red wine (optional) or water 1 cup water  

SHANKS:  Thaw beef shanks in the vacuum sealed packages in a bowl of cool (not cold) water.  Cover shanks with flour, then place floured shanks in hot cast iron skillet in which you have heated 2 tbsp. olive oil.  Brown lightly on both sides. Turn heat down under skillet and move shanks to a crock pot.  Add half cup of water (or substitute red wine) to the skillet and stir remains together until blended (30 seconds). Pour on top of shanks, and then cover shanks with your favorite red sauce. I used one quart of sauce over two shanks.  Cook on low for 8 hours. 

SQUASH:  Cut the spaghetti squash in half (not lengthwise), remove the seeds, and place the two halves in another crock pot into which you have placed 1 cup of water.  Cook on low for 8 hours. Remove squash from crock and, using fork, remove squash strands from skin into bowl.

Serve beef and sauce over squash.  The beef should fall off the shank bones and the sauce has the benefit of the rich flavor of the marrow and pan sauce.