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Posted 3/14/2013 10:41am by Roberta & Bill Browning.

Socks was perusing Yankee Magazine this morning (what else is a potbelly pig to do when it's cold and raw out again but sit by the woodstove at home reading) and he sent the link for this delicious sounding recipe for Irish Lamb Stew:

http://www.YankeeMagazine.com/getrecipe/11413

 

We'll have our lamb back next week, so drop us an email if you'd like to try this recipe yourself with some Browning Homestead lamb stew meat.

 

 

Roberta

Posted 3/9/2013 9:06am by Roberta.

Step 1.  Choosing the roast.

Choosing the roast

Step 2.  Thawing the roast in the sealed package in cold water.  

Thawing the roast in cold water

Step 3.  Prepping the thawed roast. These photos show the roast as it came out of the package, nicely trimmed so that I did not do any trimming at all except a few little hanging fat pieces.

Thawed roast fat cap up

Rib side up

Cap side up, end view

Step 4.  Seasoning. I rubbed the roast with fresh garlic clove and rosemary.  I didn't have fresh rosemary so I used some that I had dried. 

Seasoned with rosemary and garlic

Step 5.  Seasoned flour. I use salt, pepper, flour. Then place fat side up on a rack in roasting pan.

sFloured and on rack for roasting

Step 6.  Insert meat thermometer and place in preheated oven 350 deg. F. Set timer for 10 minutes before calculated cook time.

Center oven with meat thermometer

Step 7. Check meat thermometer.  Realize I forgot the thermometer. Remove roast, check temperature and memorialize my overcooking error so that others may learn from my mistake.

Check thermometer

Step 8.    It's overdone but not ruined. Open a Rhode Island wine we've been wanting to try and relax over the dinner table with those we love. The fresh cooked apples (from Sosnowski's Farm stand) with a touch of horseradish, fresh butternut squash (from a friend's garden), and a funny looking brocolli (from S&P Gardner Farm) complemented the well done but still delicious, pork.

Coventry RI wine

Step 9.  Leftover pork is good in a quickly made ragout with pasta the next night. 

 

Happy cooking!

Roberta

Tags: Pork
Posted 3/9/2013 7:11am by Roberta Mulholland Browning.

FINAL COOK TEMPERATURE  FOR PORK

 

When I consulted my Joy of Cooking to roast my first AGH* loin roast, the instructions called for cooking to an internal temp of 185 deg. F.  This is much too high and would ruin our AGH* pork.  The 2011 USDA recommendations are for 145 deg. F. for all whole meats, including pork, plus a 3 minute resting period.   This was a drop from the formerly recommended 160 deg. F.  (I've had my Joy of Cooking for a long time.) I rest the meat for at least 5 minutes, which is time spent putting the hot side dishes on the table.  See http://www.fsis.usda.gov/news/NR_052411_01/index.asp . 

I can't stress enough how important this change in final cook temperature is when you are cooking our almost 100% grass fed AGH pork, which cooks more quickly than primarily grain fed pork and the commercial pork available in the supermarket.

I cook our AGH whole pork roasts, uncovered, for 30 to 35 minutes to the pound. Covering the meat would shorten the cook time. 

*AGH is American Guinea Hog, the heritage breed pigs we raise on almost 100% grass, limiting grain to all vegetarian supplement during weaning and a small supplement during winter.

Happy cooking!

Roberta

2013-03-08

 

Posted 3/8/2013 4:55pm by Bill & Roberta Browning.

Winter Sunrise at Browning Homestead FarmBrowning Homestead Farm

Matunuck, RI

 

 

EASTER LAMB PRE-ORDERS

We are now taking pre-orders for our lamb. We will take orders for whole legs, half-legs, rib roasts, rib and loin chops.  If there is  something else you would like please let us know.  Delivery of Easter orders will be at the SK Farmers' market on March 23rd and March 30th, or at the farm by appointment.    

Last Spring we quickly sold out of our lamb, with almost 100% sold by pre-order before Easter.   If you would like lamb, please send me an email and let me know what you are looking for: if a leg, do you want whole or half; if half do you want the cap or shank; and about what size.  The whole legs will probably be in the 5-6 pound range, but it's hard to know for sure. Once we get the meat back from Westerly Packing, I'll have specific weights for you.  

Orders will be filled on a first-ordered  -  first-served basis.

WHAT ELSE IS NEW? Ground Beef/Pork Mix.    We now have a ground beef/ground pork mix for you.  It is 100% Browning Homestead beef and pork: 50% ground beef and 50% ground pork. The 50-50 ratio came from my experiments making up my own mixtures for meatloaf and meatballs.  Not only can our lean, rich, all grass ground beef handle 50% ground pork, our grass fed AGH*  pork really enhances the flavor of the meatloaf and meatballs. Thank you to Deb B. for the mix suggestion - it took us awhile to get what we wanted done, but I cannot imagine making meatloaf and meatballs any other way now.  

From the farm,
Roberta 

*American Guinea Hog   





Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI


Eleven generations dedicated to producing wholesome food.
Posted 12/30/2012 5:38pm by Roberta Mulholland Browning.

In December we had our first AGH pork rib roasts cut. As our customers know, I always like to cook and try any new cuts or products we have made.   So (in a first for me) I cooked a roast pork for Christmas dinner.  Thanks to a reminder by a customer at the December 22nd Farmer's Market, I went to one of the cooks' bibles, Joy of Cooking, for the "how to" on roasting pork.  I've included the recipe at the end of this blog entry.

The roast pork was a success:  dense, moist, fork-tender, delicious.  Even the fat got rave reviews.  The AGH pork does not have that waxy, gummy fat that is found in much of today's pork - it has a clean taste and melts in your mouth.

As livestock farmers, we could not be more pleased with the American Guinea Hogs.  It took a few years to find registered breeding stock, and then we never know if what we read about a particular breed is going to play out in reality.  But the AGH hogs breed naturally, are wonderful mothers, grow healthy and slow on grass and, perhaps most importantly to the survival of the breed,  prove that their reputation for the best  bacon and pork that tastes like pork used to taste is well deserved.  

Yes, it does take longer to grow the old livestock breeds we raise, and they are smaller than many of the popular large, fast growing breeds.  But their natural health and hardiness, ability to reproduce without human intervention, ability to grow year round in fields and pastures on grass and forage that we can raise on our farm in Matunuck, gives these breeds a purpose and therefore a role in the 21st century.  

Roast of Pork  

 (from Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, Nov. 1973 Ed.)

 Preheat oven to 450°.  

 Use a rib end of loin for a fine, juicy roast.

 Pat roast dry and then rub well with a cut clove of garlic, fresh sage, dried rosemary, tarragon or thyme. (I used fresh garlic clove and dried rosemary.)

Dredge with seasoned flour  -  1 c. flour, 1 tsp salt, ¼ tsp pepper or ½ tsp paprika, 1/8 tsp nutmeg. (I used salt, pepper and nutmeg and put it in a bag to coat the roast evenly with the flour.)

 Place fat side up on a rack in a pan in the oven. (Not in a cooking bag or foil - and no cover.)

Reduce heat at once to 350º.  (I forgot and left it at 450º for almost 30 minutes before I remembered and turned it down. Did no harm and had a nice crust. But because I made that mistake, I did watch it carefully for hitting temperature early to prevent overcooking. It did not overcook.)

Cook uncovered 30 to 35 minutes to the pound. The internal temp should be 145º (my Joy of Cooking says 185º, but in 2011 the USDA recommendations were changed for all whole meats to a recommended internal temp of 145º, plus a 3 minute resting period prior to serving.  See http://www.fsis.usda.gov/news/NR_052411_01/index.asp .    I rest meat for at least 5 minutes to let juices settle).

You may roast alongside the meat for the last 35 minutes of cooking:  Peeled and parboiled sweet potatoes or parsnips. (I made the sweet potatoes, which had a slight and delicious pork flavor cooked this way.)

 Or on top of the roast:  prunes and apricots. ( I skipped this - not a fan of prunes and/or apricots.)

Or serve the roast with:  Applesauce, seasoned with 2 tbsp horseradish and a grating of nutmeg. (This was good! I added the horseradish a little at a time to taste, and probably used only 1 tbsp for about 1.5 cups of fresh cooked applesauce. )

 

Posted 12/8/2012 8:03pm by Socks.

Thank you to all of my Farmers’ Market, Facebook and other friends for asking about me.  I haven’t been sick or anything.  I  had a great summer and fall on the farm, grazing and sleeping in the shade during the day,  cuddling with whoever is on the couch in the evening, and sleeping on the couch all by myself at night.   I’m just fine, especially now that I got my truck back.  Which is why you haven’t seen me.   

I have been unable to attend the markets (or go ANYWHERE!) since July 5th.  That’s because my Mom took my truck to the truck vet for a simple procedure on July 5th and I didn’t get it back for almost 5 months!  That was a bummer for me, because I love going to the farmers’ markets and the pet store and the beach.  I love to visit other places and people, and especially try the grass in other places. How I missed that grass at East Farm, with all those grubs just beneath the surface.  We are sorely lacking in grubs in our yard.  They must have moved out when they realized that the yard belonged to me.

Back to my lack of wheels.   I tried to tell Mom I wasn’t too proud to ride in her new car, but she would not let me get in it.  Every morning I would stop by her passenger side door and wait for her.  I’d look up at her, look up at the door handle and say “let’s go,  let’s go!”.  And every day she would say “No Socks, you can only ride in your truck”.  I still don’t get that.  It’s not as if I would get the car dirty, you all know how clean I am.  Yes I leave snout prints on the window, but don’t all kids do that?

I couldn’t ride in Dad’s truck or the farm truck, they are much too high for me to  get down from.  I learned that the hard way.  I jumped up in Dad’s truck, with a little help, and went for a ride. When I got home I was frozen with fear at how high it was to jump from, and so I squealed as loud as I could.  Mom said that I must have hit the potbellied pig distress level of 115 decibels, which is more than a jet engine on take-off.  We all learned  – no more terrifying heights for me.   My truck has running boards to help me climb in and out, and they are about 8 inches high, the perfect height for my 8 or 9 inch legs.  Which I think is why it’s my truck.

The fantastic news is that I finally got my truck back and finally finally went for a ride today!  I was so excited, I was covered in pigbumps.  My seatbelt was buckled, the radio was on and I was so happy with my snout pressed against the cool window.  The only thing missing was the wind against my snout, but it was rainy so that was not an option, the window stayed up.  

We didn’t take pictures today, so here’s me in my 2012 Halloween costume – which no one got to see but the family because I couldn’t go anywhere.   I was a devil this year.  Which is super funny because everyone knows I’m an angel.  

Your friend,  Socks M. Browning

Socks as Devil Halloween 2012 

Posted 11/16/2012 6:25pm by Bill & Roberta Browning.

Bill picked up our Browning Homestead all beef Frankfurters yesterday, which ended up being perfect timing for us to taste-test them before offering them to you. I got home after 9 pm, which usually means it's too close to bedtime to think about cooking dinner, but Bill had thawed a package and they made up into a quick, delicious supper. The franks are in a natural lamb casing that has a nice snap to it. And just like our other sausages, these are no nitrate/no nitrite/no preservatives franks!

In a bun or au naturel (the hotdogs), we gave them  .
 
 

Also, our inventory of Browning Homestead Bacon is again replenished.


Bill will have some of our new Frankfurters with him at the South Kingstown Wintertime Farmers Market tomorrow morning, 10 am to 2 pm. If you want to pre-order Frankfurters or anything else, send us an email before 7 am Saturday morning and we'll get your order in the travelling freezer.

As always, thank you for supporting our farm - have a great weekend everyone!

Roberta 


PS: Ever wonder if there's a difference between hotdogs and frankfurters? Just typing “Frankfurter” so many times piqued my curiosity. Here's what wikiP has to say http://en.wikipedia.org/wiki/Hotdog.









  

Posted 11/9/2012 6:46pm by Bill & Roberta Browning.

HURRICANE SANDY

We hope you all made it through Hurricane Sandy with no injuries and no damages. We have a large generator that is powered by the farm tractors (it runs off the PTO) which ensures that our freezers are never “down”.  Our generator ran the farm from the moment the electricity went off on Monday, October 29th, until power was restored on November 2nd.  One of the good things about the generator running off a tractor is that we have numerous farm tractors, so even if one were to quit running, there would be another to take its place. Ensuring quality and safety is always a paramount concern. Having just picked up 13 boxes of our meat from Westerly Packing and filled our freezers on the Friday before the hurricane, we were able to ride out the storm confident in our preparedness.  

 

INDOOR MARKET BEGINS TOMORROW

Given the ice on the pails and water troughs this week, we are happy to be moving the SK Farmers’ Market indoors starting tomorrow, November 10th.  For those not familiar with the Wintertime Indoor Market, it’s located in the Peace Dale Mill Complex at 1425 Kingstown Road, Peace Dale, RI (across from what used to be the Pump House restaurant).  The hours of the indoor market are 10:00 a.m. to 2:00 p.m. on Saturdays. If you can’t or don’t want to get to the market at 10 am but want to be sure we have what you like, send us an email pre-order and we’ll hold your meat.

We planned to have our new Browning Homestead All Beef Hotdogs for tomorrow, but Hurricane Sandy put a huge kibosh on delivery to Noacks on October 29th.  We hope to have them, and a replenishment of our bacon, next week (November 17th). 

Here's what we’ll have in the travelling freezer tomorrow morning:

TOMORROW’S PORK MENU

Bacon
Sausage - All sausages are fresh, not smoked, and contain NO nitrates or nitrites
                    Mild Italian
                    Hot Italian  
                    Kielbasa
                    Breakfast Sausage (loose not cased)

Country Style Ribs
Rib Chops
Loin Chops

TOMORROW’S BEEF MENU
Ground Beef
Beef Patties
All Beef Sausage (Mild Italian)
Stew beef
Shoulder Steak and/or London Broil
Sirloin Tips
Sirloin Steak
Rib Eye Steak
Porter House Steak
T-Bone Steak
Liver

As always, if you don't see something listed above that you'd like us to bring, send us an email and if we have it we'll put it in the freezer for you. I can usually access your emails and get your pre-orders in the freezer up until about 6:00 a.m. on the morning of the Market. 

Posted 6/15/2012 8:54pm by Bill & Roberta Browning.
Hi Everyone! 

Father's Day is Sunday, and we have lots of steaks for the grill (Rib-eye, Porterhouse, T-bone), cuts that are super for marinating and making kabobs (Shoulder and Round Steak, London Broil, Sirloin Tips), slow cooker favorites (Short Ribs, Shanks) and ground beef and beef patties for you to take home to cook Dad a nice dinner, or to give to him so that he can fire up his grill for something special! 

Inventory status:


Browning Homestead Beef:   Bill picked up one of our fresh beef last Friday, so  the freezers in the store are full of beef again. The traveling freezer will be full tomorrow as well!

 

Browning Homestead Bacon:  We have only five packages of bacon left. The rest have been sold or have been pre-ordered.  But there is more coming!  

 

Pork:  Bill took our first American Guinea Hogs on Wednesday, I faxed over our cut sheets to Westerly Packing today, and we should have pork on June 23rd.  I asked them to cut rib and loin chops, spare ribs and country ribs (which aren't really ribs) and make sausage, kielbasa and ground pork.   We are looking forward to tasting this gourmet pork!  We will also send the bacon out to Noack's to be smoked.  The smoking took about two weeks last time.

Lamb:  We do not have any lamb in inventory. 


Thank you all for your interest and support!  We hope you have a wonderful Father's Day!


Bill & Roberta

Posted 6/15/2012 7:05pm by Roberta .

Father's Day always makes me miss my Dad more than usual.  I know he would love the farm, he'd be here helping all the time, and he would absolutely LOVE Bill. 

I’ve always felt my father’s presence on the farm.   The first time Bill let me run the hay baler I looked up at a sky so blue, the sun shining warm and bright, and I knew my Dad was smiling down at me in that field driving that big tractor.  Maybe he was remembering when I  learned to drive his truck in a sunny field.  He taught me how to shift the manual gears into First and Reverse, then got out and told me to practice, as he walked away and left me to drive solo (what a dream come true for me!).   First, Reverse,  First,  Reverse  -  I practiced until I couldn’t practice anymore.  Not that I didn’t want to keep “driving”, it was just that the truck wouldn’t  go anymore.  When I told him the truck seemed to be broken,  my Dad just shook his head, mentioned something about the clutch, gears and grinding, and told me that my mother would have to teach me to drive. 

As I drove the big tractor and baled the hay that first time, I also knew Dad was watching out that I didn't maim or kill myself with it, and was probably wondering who in the world would allow me to operate such a dangerous piece of machinery.  Bill really couldn't be blamed.  I confidently offered to drive the tractor and run the baler, and Bill had no idea of my accident-prone history, or that someone had actually once warned a store owner not to sell me the power saw I wanted so badly because I was sure to cut my hand or leg off.   But the hay got baled and put away and no one got hurt.   Which is how I know my Dad was watching out for me. 

With this beautiful weather the fields are being planted and there are tons (literally) of hay to be baled.  Even so, we’ll be enjoying downtime for at least part of Father's Day, grilling our BH steaks and burgers with Bill’s father (who is the burger king).  And if you’re in Matunuck and see the fields being hayed, that might just be me on the big tractor with the baler.

Wishing you all a day of celebrating and remembering your fathers.

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