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Posted 5/20/2016 6:07pm by Roberta Browning.

We are offering our own Rose Veal for the first time.  Rose Veal comes from calves that are raised in the fields with their mothers, just like all of our livestock here on Browning Homestead Farm. All of our calves hit the ground at birth and start nibbling on grass and hay.  Our Dexter and Dexter-cross rose veal is 6 - 8 months old, pink, flavorful and tender.   Compare the pink  to veal raised in individual or group housing on milk for 3.5 months.  That veal is white/whitish.  (While most veal in the world has been raised in individual housing until the last few years, the American Veal Association adopted a resolution calling for all veal producers to transition to group housing by December 31, 2017 www.americanveal.com).  

Why veal, why now?  We have veal because a couple of calves that would not stay inside the fencing, no matter what we tried, took to teaching more and more of our Fall 2015 class of calves to get out.  The night I came home to find 8 calves at the first gate on our driveway - on the OUTSIDE of the gate and a short walk down the driveway to Matunuck School House Road - we knew we had to break up the band of trouble makers. Too many nights' sleep had already been lost chasing the Houdinis and making sure every one was back in the fields.

I do like veal prepared in restaurants (Picatta or similar recipes, not a fan of parmigiana), but I've never bought it or cooked it myself.  I had to do some research about cooking veal before trying our own.  Because our beef cooks more quickly than grain fed and store-bought beef, I wondered about the veal.  Then I learned that most veal recipes call for very quick cooking - a minute or two per side for a veal cutlet (now more popularly called veal scallopini). I erred on the side of the shorter cook time on the recipe I made, Emeril Legasse's Veal Picatta.

 Here are pics of my steps.

 

Veal cutlets and tenderloin

Veal cutlets on the left and across the front of the plate, and veal tenderloin on the right. This is how the meat came out of the vacuum packaging.  The cutlets were in one package. The tenderloin in another.   Veal cutlets, now more often called veal scallopini, are sliced from the leg. 

flattened veal

These are the pounded veal cutlets - flattened to about 1/4 inch, not 1/8th.

 

Flour salt and pepper

Have your dry white wine, capers, chicken broth, parsley and flour, salt and pepper dredge standing by.

 

Browned veal cutlets

Browned each veal cutlet on each side 1 minute over medium high, then set aside.  (I did not cook the tenderloin the first night.)

 

Wine, broth, etcAdd wine, scrape all the bits, add the broth...follow the rest of the steps until you add the veal back into the pan with sauce (I missed that step the first night - but I didn't want my veal to cook anymore, the second night I added it back just to warm it, not to cook it).

Veal Picatta

My first time making Veal Picatta, fork tender, delicious!  I  made it again the next night, using the veal tenderloin cut into tenderloin medallions.  I had been reading so many veal recipes and thinking about the veal I did not have any vegetables in the house, and felt happy to find a canister of Texmati rice to go with it.

 

Posted 3/25/2016 4:40pm by Bill & Roberta Browning.

Browning Homestead Farm 


Just a reminder that we are delivering orders for our Easter Lamb tomorrow at the South Kingstown Wintertime Indoor Market.   We'll be there 10:00 am to 2:00 pm.   Please let us know when you come to our table if you're picking up a pre-order, since we will have those orders made up and bagged for you,  and we will try to get you in and out quickly.   If you didn't pre-order lamb,  we sold out of roasts,  but we will have some of our Lamb Chops, Ground Lamb and Lamb Stew with us tomorrow. 

 

If you don't have one, be sure to pick up the sheet called "Browning Homestead Farm - Lamb Cooking Instructions" from our table tomorrow.   Remember to cook your lamb to TEMPERATURE, and to take it out  5 - 10 degrees before it hits 145 F (160F for ground).   I always err on the side of 10 minutes below temp because I never want to overcook my Lamb.  To NOTE, when you're roasting a bone-in leg, you'll have varying degrees of done-ness due to the shape and varying thickness because of the bone (the bone gets hot and the meat cooks out from the bone).  I take the temp on the thickest part of the bone-in leg and keep that on the rare side. The boneless rolled leg will cook much more evenly. 

 

 Did you know that the sheep is the oldest domesticated meat species? Sheep have been raised by humans beginning about 9,000 years ago in the Middle East.

 

 

“It's spring fever. That is what the name of it is. And when you've got it, you want—oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!”  Mark Twain

 

 

THANK YOU!
 
Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to producing wholesome food and family farm stewardship.
Posted 3/6/2016 12:11pm by Bill & Roberta Browning.

Browning Homestead Farm 

 

We are now taking orders for our Easter Lamb.   Each time we process our Easter lamb we sell out of roast cuts. We thank all of you for that.   Our customers' appreciation for how we raise our meat from birth;  for Bill's dedication to raising all our feed crops; and your support and loyalty is what keeps Browning Homestead Farm a working Rhode Island farm.     

 

Please order by reply email. I will respond to each email to confirm receipt and order, confirm you already ordered, and/or answer questions.    All orders will be filled on a first-ordered  -  first-served basis.   Please indicate from the list below what you would like.  If you would like a half-leg, please be sure to tell us if you would like the cap or shank portion of the leg. (If you're not sure, the shank half-leg is the bottom portion of the leg, and is pictured in the linked pic in the first paragraph of this email.)  Our whole legs are usually in the 5-7 pound range. Once we get our meat back I'll contact those who have ordered with the specific weights. We will do our best to provide you with the cut and size you want.

 

Whole Leg Bone-in

Whole Leg Boneless

Half Leg Bone-in (cap)

Half Leg Bone-in (shank)

Whole Rib roast (whole is two sides, 16 ribs)

Half Rib roast (half is one side, 8 ribs)

Loin Chops (2 per package)

Rib Chops (2 per package)

Shoulder Chops

Stew

Ground

Shank (fore)

Shank (rear)

Organs - Liver, kidneys, heart

 

Delivery of Easter orders will be at the SK Farmers' market on March 26th  or at the farm by appointment.  (Easter is March 27th this year.)

 

If you have any questions please email me. 

 

Thank you!

Roberta





Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to producing wholesome food and family farm stewardship.
Posted 11/11/2015 4:19pm by Bill & Roberta Browning.
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Browning Homestead Farm 

 

We have just a few of our Midget White Turkeys left to order for Thanksgiving.  For those not familiar with this breed, the Midget White Turkey ("MW") is a heritage breed that dresses out between 7 and 14 pounds.  While MWs do not have the big fat breasts of the broad breasted/butterballs, they do have more breast meat than the larger, long legged heritage breeds like Narragansetts and Bourbon Reds. The MWs look more like the turkeys most people have grown up with.  The turkeys are $6.00/LB* and will be processed the weekend before Thanksgiving. 

 

If interested, please let me know via return email. As always, we sell on a first come/first served basis.

 

Thank you!

Roberta

 

 

 

 

 





Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to family farm stewardship and producing wholesome food.
Posted 9/16/2015 11:33pm by Bill & Roberta Browning.

Browning Homestead Farm 

Lamb Sausage & Peppers

Before harvest kicks us into high gear, we have our Browning Homestead Lamb Sausage back in our freezers.   If you would like to pick it up this Weekend we will be at the Saturday morning farmers market Friday.

 

Pre-orders.  If you pre-ordered, please let us know if you will pick up at this Saturday's farmers market at URI's East Farm.   You don't have to pick up this Saturday, we'd just like to know because moving the vacuum sealed packages back and forth to the farm increases the chances of the vacuum seal breaking, and we can't sell meat that is not vacuum sealed. 

 

Thank you!

 


Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to family farm stewardship and producing wholesome food.
Posted 8/14/2015 8:19pm by Bill & Roberta Browning.

Browning Homestead Farm 

 

 

 Pork and Lamb Inventory status:

 

 

Bill picked up our Pork and Lamb and it's packed in our store freezers as of this evening, except for our Bacon which is still curing.

 

If you have pre-ordered, please let me know if you want to pick up at

  • tomorrow's Farmers Market at East Farm/URI
  • Tuesday's market at Marina Park, or
  • at the Farm some other time.  

 

I'll be watching for emails for pre-orders up until 7:30 a.m. tomorrow, when Bill will leave for the market. 

 

Thank you for your patience! 

 

And thank you for supporting our farm!


Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to family farm stewardship and producing wholesome food.
Posted 8/7/2015 6:16pm by Bill & Roberta Browning.

Browning Homestead Farm 

 

 

 Pork and Lamb Inventory status:

 

 

Westerly Packing did not have our Pork or Lamb all cut, vacuum packaged and frozen by the end of the day today, so we will NOT have your pre-orders at tomorrow's SK Farmers Market at URI.

 

 

I will send an email to everyone on the website email list when we get our pork and lamb back, and make arrangements for pickup with everyone who has a pre-order.

 

 

Thank you so much for your patience!

 

And thank you for supporting our farm!


Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to family farm stewardship and producing wholesome food.
Posted 7/31/2015 8:04pm by Bill & Roberta Browning.

Browning Homestead Farm 

 

 

ALL BEEF FRANKFURTERS

 

We (finally!) got our All Beef Frankfurters back from Noack's today. Thank you all for being so patient, Noack's has been super busy.   We'll be doing the taste testing on our grill tonight. 

 

LAMB and PORK

 

We should have our lamb and pork back in inventory next weekend, depending on the flow at the USDA cutting floor in Westerly.  We have pre-orders on both lamb and pork, so please send us an email with your order if you want to be sure we have what you want.  Our current inventory of Pork is limited; we have ground pork, Mild Italian and Hot Italian Sausage, Breakfast Sausage, Kielbasa, and Kielbasa Dogs (these are cured).

 

BEEF

 

We have most all of our usual summer cuts of beef in stock, as well as our All-Beef Mild Italian Sausage (no Lamb Sausage at this time).

 

Thank you for supporting our farm!


Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to family farm stewardship and producing wholesome food.
Posted 7/3/2015 4:56pm by Bill & Roberta Browning.

Browning Homestead Farm

 

Meal suggestions to help make your holiday weekend gatherings and cookouts more about visiting with friends and family, and less about spending hours in the kitchen and over the grill! 

 

Browning Homestead Kielbasa Dogs. Serve in a Hawaiian King's hot dog roll and you've got a gourmet meal!

 

Our lean and always freshly processed Browning Homestead Beef Patties   and Ground Beef.

 

Browning Homestead Mild Italian Sausage and Hot Italian Sausage

 

Browning Homestead Bacon and Breakfast Sausage - Because a good sit down breakfast with family and friends is where memories are made. 

 

Browning Homestead NY Strip and Boneless or Semi-Boneless Rib-eye Steaks

 

We'll be at the South Kingstown Farmers Market tomorrow, 8:30 am to Noon. Email us if you want to be sure we still have what you want in stock when you arrive. 

 

We'll also be bringing our bottle lamb Pepper for her debut at the market tomorrow, so bring the little ones too!

 





Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to family farm stewardship and producing wholesome food.
Posted 4/10/2015 4:49pm by Bill & Roberta Browning.

Bacon back in stock (no nitrites/nitrates)

We have more of our bacon (no nitrates/nitrites) back from Noacks, the USDA smokehouse in CT where we have our meat smoking done.   If you have a pre-order, please let us know when you would like to pick up.  We will be at the South Kingstown Farmers Indoor Market tomorrow and we should be ready to sell by 9:45 a.m.   When you pick up your pre-order please let us know it's a pre-order (it helps us keep track that we've delivered it to you).  

 

Lamb Sausage back in stock (no nitrites/nitrates)

Grilled, sauteed with veggies, in a bun - it's all good when you're cooking our BH Lamb Sausage. 

 

 Sausage Sizzle this weekend?

Sausage Sizzle   We heard  the term from our sheep farmer friend Allison in Australia, and we think it sounds as good as our grilled sausage tastes.    If a sausage sizzle sounds good to you, we've got all of our Browning Homestead Sausages in stock.


BEEF SAUSAGE 

All-Beef Mild Italian

 
PORK SAUSAGE
Mild Italian
HOT Italian
Kielbasa
Breakfast
 
LAMB SAUSAGE
Made with Rosemary and Garlic
 

ALSO IN STOCK: 

BEEF
Short Ribs
Ground Beef
Ground Beef Patties
Stew Beef
All Beef Sausage (mild Italian, no nitrites/nitrates)
Shoulder Steak (London Broil)
Sirloin Tip Steak
Flat Steaks (Flank, Flat Iron, Skirt – varies)
Sirloin Steak
Rib eye Steak (semi-boneless)
Rib eye Steak (boneless)
NY Strip
Tenderloin
Liver
 
PORK
St. Louis Ribs
Ground Pork
Bacon (Smoked, no nitrates/nitrites)
Hot Italian Sausage (Fresh, no nitrates/nitrites)
Mild Italian Sausage (Fresh, no nitrates/nitrites)
Kielbasa (Fresh, no nitrates/nitrites)
Breakfast Sausage (Fresh, no nitrates/nitrites)
Boston Butt bone-in
Rib chops
Loin chops
 
LAMB
Shoulder chops (our favorite for stew)
Loin Chops
Shanks
Spare Ribs
Sausage
 

 Thank you, and see you at the market!

 

Bill & Roberta Browning
Browning Homestead Farm
161 Matunuck School House Road
Matunuck, RI
 


Eleven generations dedicated to family farm stewardship.

Fresh beef and lamb in the freezers!August 11th, 2017

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 t

5 Favorites Back in Stock!July 27th, 2017

Browning Homestead Farm fresh and cured meats, just back from Noacks!   All Beef Frankfurters Kelly Dogs (kielbasa hotdogs) Breakfast Sausage Hot Italian Sausage BACON   (We also have Bacon

Lamb Sausage is back - 3 kinds this year! June 30th, 2017

Browning Homestead Farm Our Lamb Sausage is back, and this year we had three different kinds of Lamb Sausage made: Lamb Kielbasa  Lamb Sausage with Basel Lamb Sweet Italian Sausage   We will

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