News

Just back from Noacks: our American Guinea Hog Bacon, Kielbasa Dogs and Breakfast Sausage! We have our AGH Sweet Italian and Hot Italian sausage in stock too. Stop by and get yours from Bill at the SK Farmers Market tomorrow morning, 8:30 - 12:30 or Sunday morning at Fishermen's Memorial Park in Narragansett 9:00- 1:00. Head for the bright yellow tent

(It's hard to get pics right out of the freezer in the summer, forgive the quick frosting over please.)

Send us an email and let us know what you'd like and which market you want to pick up at and Bill will have it in the market freezer for you. 

 Where to find us this weekend

 Thank  you! 

We have our pork chops and fresh Italian sausage (mild and hot) back in stock. Meanwhile our bacon and cured sausage is still at Noacks being cured, but we'll have that back in stock next week.

 WHAT'S IN STOCK?    

Send us an email and let us know what you'd like and which market you want to pick up at and Bill will have it in the market freezer for you. 

 Where to find us this weekend

HAPPY FATHER'S DAY!

Father's Day is Sunday, June 16th, and if you're thinking of making your Dad a steak, Bill will have some of our Boneless Sirloin Steaks in the farmers market freezers this weekend.  Of course he'll have more cuts of  our Beef  Pork, Lamb, Rose Veal, and Italian Sausage too. 

Check out our What's in Stock list, and to be sure Bill has it when you get to the market, send us an email and he'll save it for you!

 WHAT'S IN STOCK?    

 Where to find us May - October. 

RECIPES AND TIPS FOR GRILLING

Bill has taken our grill out from its winter storage and we're getting it ready for grilling season, which made me start to think about recipes.   

Click here to our blog for tips and recipe ideas for grilling.  

 WHAT'S IN STOCK?   We cannot bring everything that is listed "In Stock" to the market, we only bring our two small freezers and our best guess goes into filling them, so  if  you'd like Bill to bring or hold something for you at the Saturday or Sunday farmers market,  email us and he'll put it aside for you.  

 Where to find us May - October. 

The end of May typically is the start of the grilling season in New England, although more and more people are grilling year round.  We have lots of ideas for your grill this weekend and throughout the summer.  First a few reminders and tips for cooking our BH meats. Skip to the bottom for the recipe ideas! 

TEMPERATURE

Please remember to take your BH meats off the heat at about 10 degrees below the final temperature you've decided on for your final cooking temp, and then let the meat "rest" for five minutes.  Our meats are lean, grass fed and they are fresh, which means they cook faster than the grain fed and grain finished meats you buy in the grocery.   You can always put the meat back on the heat if it's not quite as well done as you prefer, but you can't fix it once it's overcooked. 

TOOLS

Having a few basic  tools will help make your grilling easier. (Hyper-links are for pics only, I'm not endorsing any of the stores that are linked. I've bought and you can find all of these products locally!)

INSTANT READ THERMOMETER.  An instant read thermometer is an essential tool all year round.  After buying and trying far too many meat thermometers,  my $9.99 Weber instant read thermometer has been the best, has lasted for years and has maintained accuracy.

SKEWERS. I like bamboo skewers because they don't get hot and cook the meat from the inside out.  If you have stainless skewers, just be sure to cut your cooking time to take into account the cooking from the hot skewer inside. Also check your bamboo skewers before use to make sure they aren't splintered. 

GRILLING BASKET.  I have a few of these, some deep, some shallow, and I use them for everything on the grill.  It's easier to prepare my meat, fish and vegetables and bring them to the grill in the baskets; I can turn them over easily; and I don't have to deal with my food sticking to the grill racks.  

RECIPE IDEAS

1. There's a lot to be said for the Basic Beef Burger, an easy go-to for just you and a friend or a crowd. 

2. Kebabs are another easy go-to, and since they are best marinated, you can use the less tender cuts as well as the choicest.  Our Beef, Rose Veal, Lamb and Pork all lend themselves to marinating and grilling as kebabs.  I like to grill my meat kebabs separately from my vegetables because meat and veggies do not take the same heat and time to cook. And don't forget, if you're using metal skewers, they are going to get hot and cook from the inside out - so adjust your cooking time accordingly! 

3. Butterflied Leg of Lamb on the grill is a delicious grilled meal.  Grilled lamb chops, or grilled lamb chops marinated in greek yogurt and lemon juice, will come off the grill with a little bit of crunchy crust.  I take  our BH lamb off the heat at no more than 135 F.   and let it rest for 5 minutes.  

4.  Rose Veal on the grill (tips on grilling veal here) is another meat to add to your grilling repertoire. Try Grilled Veal Chops, a marinated Boneless Rolled Shoulder, or how about grilled Veal Scallopini ?

5.  Grilled sausages and vegetables (in foil packs on grill allows the sausage to flavor your veggies), or cook the sausage right on the grill and cut up afterward.  Sausage is so versatile, pllus it can be cut into smaller pieces to stretch your meat course! 

Happy Grilling,   

Roberta

At the market we use a beef chart to show customers where the cut they are buying comes from, and how where it comes from guides how it should be cooked.

Remember that all meat is muscle. Then look at (or think about) how the animals move. Cattle are always moving: they walk and graze, they don't just stand in one place and eat; they run, kick and even climb. Our cows have the benefit of being out in large fields all of their lives. In one field they even play in our farm gravel bank, running down and climbing up paths they've made.

Looking at the chart and thinking about how the animal moves, you can tell what cuts are going to be the most tender (the part of the beef that moves the least - think tenderloin and see on the drawing where it's located), and what cuts that are going to be less tender (front legs and shoulders, back legs and round).  The "secret" is that muscle that moves the most has the most flavor. So by getting to know the methods for cooking those less tender cuts you'll be enjoying the most flavorful beef!, and spending less money on those cuts too!

Check out this Guide to All the Cuts of Beef, it's a handy resource for choosing cuts of beef. It was this article that introduced me to the 7-bone roast, which we then had our butcher cut for us.  It makes a wonderful oven braised roast for Sunday dinner.  

*Tomorrow May 4th we'll be at the SK Farmers Market at East Farm on Kingstown Road, Kingston from 8:30 am. to 12:30 pm. 

*Sunday May 5th we'll be at the Fishermens Memorial State Park Farmers Market,  Point Judith Road, Narragansett from 9:00 am to 1:00 pm.  

Hope to see you at the farmers markets!

WHAT'S IN STOCK?     

**Our Farm Stand won't be open this weekend, we can't man both right now.  We are thinking of a midweek day and/or Friday from 4 - 6 pm.  We'd welcome your feedback if this is something you'd be interested in.  

Happy Friday morning! 

Pick up for our Easter lamb orders is tomorrow, Sunday and next Saturday at the Farm Stand.  You may also make an appointment for pick up if the regular Farm Stand hours (listed at the bottom of this email) are not convenient for you.  Just let us know.

Happy Spring!

LAMB

Easter is 3 weeks from tomorrow, and we are still taking orders for our Lamb roasts. Please email or call us at 783-9239 to order so we can hold one for you.  You can also stop by the Farm Stand on Saturdays from 10 - 2 and Sundays from 12 - 2.  And in just about a month we'll be back outside at the summer farmers markets!

Whole leg, bone-in

Half leg, bone-in (cap or shank)

Whole leg, boneless

Half leg, boneless

Lamb Rib Roasts, please indicate:

Half (one side/8 ribs)

Whole (both sides/16 ribs)

We will also have more lamb chops, shanks and ground lamb - you can order those now too :)  

Easter is April 21st

LAMB

Easter is just 6 weeks away,which means we are taking orders for our Easter Lamb roasts now. Please email orders and/or questions to browninghomestead@yahoo.com or call us at 783-9239. 

Lamb Loin Roast

Leg of Lamb please indicate: 

Whole leg, bone-in

Half leg, bone-in (cap or shank)

Whole leg, boneless

Half leg, boneless

Lamb Rib Roasts, please indicate:

Half (one side/8 ribs)

Whole (both sides/16 ribs)

We will also have more lamb chops, shanks and ground lamb - you can order those now too :)