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Posted 9/9/2016 9:40pm by Bill & Roberta Browning.

Browning Homestead Farm

When it gets to September I start thinking about preparing meals in advance.  Fall and winter meals lend themselves to advance preparation and slow cookers, and I love my slow cookers. 

Since we've had our Browning Homestead Veal, so many customers have told me they use beef, pork and veal in  their meatballs that I had to try it.  These meatballs (click on link) are made with Browning Homestead Ground Beef, Ground Pork and Ground Veal (a first using veal for me, but now I understand what you've all told me - thank you!).   

I make my meatballs, freeze them on a cookie sheet, zip or vacuum bag them in packages of 6 or 8 (there's only two of us but leftovers are a must!!), and then toss them frozen in the crock pot with my sauce in the morning. No browning, spattering, no square meatballs.  IMHO, the way to cook the best tasting meatballs is to fully cook them in the sauce this way. I made the ones in the photo with one pound each of our BH beef, pork and veal.  45 orbs of Matunuck deliciousness :) 

If you're in the mood to make meatballs,  buy one pound each of our Ground Beef, Ground Pork and Ground Veal and get all three at a discount. Regularly $26, the "Meatball Special" is $23. 

We also have Veal Loin Steaks and boneless tied Veal Shoulder Roasts that I haven't publicized - indescribably delicious.

 

From the farm,

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 8/26/2016 5:26pm by Bill & Roberta Browning.

UPDATE to yesterday's email

Supply Drive for Louisiana Floods

at

Browning Homestead Farm

Sunday, August 28th

Noon to 5 p.m.

 

UPDATE!!    WE HAVE COLLECTED ENOUGH SUPPLIES THANKS TO YOUR INCREDIBLE GENEROSITY!!  Thank you everyone!!  I spoke with the Pastor in charge of coordinating volunteers in the Louisiana effort this afternoon and he advised that they are moving into the RESTORATION PHASE of the flooding disaster.   He also advised that only about 20% of the homes that were flooded had flood insurance, and this rainfall created a thousand year flood.  Now the primary need is for GIFT CARDS to Walmart, Home Depot and Loews for families whose homes are in the areas where the water has receded to obtain what they need to get back into their homes.  

If you've already bought supplies, please bring them down, they are going to Louisiana with the rest!  If you haven't, a check or gift card would be welcomed.  Please make checks payable to Louisiana District Church of the Nazarene.  We will have labelled envelopes for you to send your donation directly or we will be happy to send them with the supplies we've collected.

Don't forget, you will be able to meet our new goat kids, Marianne and Ginger (click on the link for a sneak peek) and we'll be giving hayrides for you and your own "kids".   

Items still needed are:
GIFT CARDS TO WALMART, LOEWS, HOME DEPOT

And remember: we will be giving Browning Homestead Coupons for a package of our Browning Homestead Beef Patties to the first ten people to arrive with donations.  We will not be selling any meat on Sunday and there will be no access to the Farm Store, but you can bring it to the Tuesday or Saturday markets.

We hope to see you Sunday!

 

*Please do not bring dogs or other animals to the farm, even on leashes, it is too dangerous to our animals and your pet. 

 

 

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 8/25/2016 6:28pm by Bill & Roberta Browning.

Supply Drive for Louisiana Floods

at

Browning Homestead Farm

Sunday, August 28th

Noon to 5 p.m.

 

We are holding a Supply Drive for Louisiana Floods at our farm on Sunday, August 28th, from Noon to 5 pm and you are invited.  We will be introducing our new goat kids, Marianne and Ginger (click on the link for a sneak peek) to the public at that time, and we'll be offering hayrides for you and your own "kids".  Please come with a donation from the list of most needed items below, and  enjoy a visit with Marianne and Ginger and a hayride*. 

 

As we have been praying for rain, people in Louisiana are suffering from a natural disaster caused by excessive rain that has displaced tens of thousands of people from their homes.   While we were happy to learn our own farmer friends in Louisiana were safe, many people in areas that have never had a flood have lost their homes and everything in them.   After speaking with many people here in Rhode Island who felt the desire to help, we connected through our Louisiana farmer friends with the Louisiana District Church of the Nazarene ("LDCN"), which already had their Disaster Team on the ground. The LDCN is coordinating donations and ensuring those in need receive what we send.  

   

Louisiana Farm Bureau has set up a Hay Clearinghouse for the farmers who have lost their pastures and feed.  Bill has donated hay during natural disasters to other parts of the country in the past and we have signed up with the Hay Clearinghouse to donate round bales if they need them and transportation can be arranged. Bill tells me that in the past trailer trucks came down from Maine, picked up the hay, and took it south to where it was needed.  

Items needed are:
• BUG SPRAY
• DIAPERS
• SOCKS AND UNDERWEAR (NEW)
• HEAVY DUTY TRASH BAGS
• LAUNDRY DETERGENT
• MOPS AND BUCKETS
• BABY FORMULA
• MOLD KILLER
• SPRAY BOTTLES/TANKS
• PLASTIC STORAGE BINS WITH LIDS
 
We will also have information, forms and mailing labels for where you can send donation checks payable to Louisiana District Church of the Nazarene.  
 

And if you've read all the way to the bottom of this email: we will be giving Browning Homestead Coupons for a package of our Browning Homestead Beef Patties to the first ten people to arrive with donations.  We will not be selling any meat on Sunday and there will be no access to the Farm Store, but you can bring it to the Tuesday or Saturday markets.

We hope to see you Sunday!

 

*Please do not bring dogs or other animals to the farm, even on leashes, it is too dangerous to our animals and your pet. 

 

 

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 7/15/2016 3:07pm by Bill & Roberta Browning.

From Browning Homestead Farm: 

What better way to celebrate International Hot Dog Day than with BH All Beef Frankfurters or BH Kielbasa Dogs?    No nitrates, no nitrites, no fillers, just pure Browning Homestead born and raised beef goes into our All Beef Frankfurters and BH born and raised pork goes into our Kielbasa Dogs. 

While I like my BH All Beef Franks and Kielbasa Dogs plain in a King Hawaiian Sweet hot dog roll, thank you to  David for this link to Wacky Hot Dog recipes (click on the blue lettering).

 

If a "dog" isn't your thing, we'll have our grass fed Beef, Pork, Lamb and Veal in the freezers at the South Kingstown Farmers Market tomorrow, 8:30 a.m. until Noon.  Don't forget that the market ends at Noon on Saturdays in the summer! 

 

Beef

Tenderloin (Filet Mignon)

Porterhouse Steaks

T-Bone Steaks

Rib-Eye Steaks

Ground Beef and Beef Patties

Beef Short Ribs

Skirt Steak (very limited)

All Beef Frankfurters

Pork

Country Style Ribs

Spare ribs

Ground Pork

Kielbasa Dogs

Sweet Italian Sausage (not cased)

Hot Italian Sausage (not cased)

Veal

Rib Chops

Loin Chops

Shoulder chops

Ground Veal

Stewing Veal

Lamb (extremely limited)

Rib/Loin Chops

Shoulder Chops

Kebabs

Lamb Spare Ribs

Have a great weekend and stay cool!



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 7/1/2016 2:28pm by Bill & Roberta Browning.

Browning Homestead Farm 

 

Just in time for the long weekend, Bill got the call and our Browning Homestead BaconKelly Dogs (Kielbasa Dogs) and All Beef Frankfurters  are done!  As always, all are nitrite and nitrate free. 

 

We'll have some of each at the South Kingstown Farmers Market tomorrow at East Farm (8:30 am. - Noon) and at the Marina Park Farmers Market on Tuesday (2:00 - 6:00 pm).

 

If you have a pre-order for Bacon, Kelly Dogs or All Beef Franks please confirm and let us know when you want to pick it up.  If you haven't put in a pre-order, we encourage you to email us and let us know if you want some so we can hold it for you, especially Bacon. It doesn't seem to matter how much of our Bacon we end up with, it always goes fast.

 

Have a happy and safe July 4th!

 





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 6/24/2016 9:24pm by Bill & Roberta Browning.

Browning Homestead Farm 

 

It's hard to believe 4th of July is next weekend. Whether it's Burgers (beef, lamb, or veal),  Steak, Pork or Lamb Chops , our All Beef Frankfurters, Beef or Veal Short Ribs and more, we have something delicious for your table. Try our new Country Style Pork Ribs,  perfect for Slow Cooker Country Style Pork Ribs (click on link for recipe and pics), an easy slow cooker recipe that will be ready when you get home for dinner. 

 

You can find us under the yellow tent at the South Kingstown Farmers Market at East Farm on Saturdays, 8:30 am to Noon, and Marina Park, 2:00 pm to 6:00 pm. 

 

Have a happy and safe 4th of July!


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 6/17/2016 7:41pm by Bill & Roberta Browning.

 

BROWNING HOMESTEAD FARM

 

  Pork, Lamb, Beef and Rose Veal Inventory status:

  

We have our American Guinea Hog Pork back!   Bill picked up our Pork, Lamb and Beef this week. Except for our Bacon and Kielbasa Dogs,  which are in Meriden, CT being made/cured (and Pork Chops which are limited because of pre-orders), we have a good inventory in stock.  Bacon and Kielbasa Dogs will take a couple of weeks.  We do have more AGH growing, so we hope not to have such a long wait between our pork availability again.


 

For the first time ever we have Ground Beef, Ground Pork,  and Ground Veal in stock at the same time!  We were not able to get them in a mix, but they are available by the pound.  We also have Ground Lamb

 

 

If you have pre-ordered, please confirm your order by reply email and let me know when you would like to pick up (Saturday market, Tuesday market or at the Farm).  

 

 

PORK INVENTORY

Ground Pork (1# pkgs)

Pork Loin Chops (2 per pkg)

Regular Style Ribs (Spare rib style)

Babyback Ribs

Country Style Ribs (2 per pkg, bone in)

Hot Italian Sausage (loose, not in casing)

Sweet Italian Sausage (loose, not in casing)

Leaf Lard

Fatback

Organs

 

LAMB INVENTORY

Denver Ribs

Ground Lamb (1# pkgs)

Rib Lamb Chops (2 per pkg)

Loin Chops (2 per pkg)

Lamb Riblets

Lamb for Kebabs

Lamb for Stewing

Lamb Shanks (2 per pkg)

Organs

 

BEEF INVENTORY

Beef Patties (4 per pkg = 1#)

Ground Beef (1# pkgs)

Shortribs

Oxtail

Beef Shanks/Beef for Soup

All-Beef Frankfurters

Stew Beef

Beef Kebabs

Bone-in Rib Eye Steak

Tenderloin Steak

Boneless NY Sirloin

T-Bone Steak

Porterhouse Steak

Inside Skirt/Outside Skirt/Flap Meat/Hanging Tender/Flank

London Broil from Shoulder (Shoulder Steak)

 

ROSE VEAL

Ground Veal (1# pkgs)

Veal Short Ribs

Shoulder Chops

Rib Chops

Loin Chops

Shoulder Roast (boneless, tied)

 

 

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 5/20/2016 7:28pm by Bill & Roberta Browning.

Browning Homestead Farm 

 

For a limited time we are offering our own Rose Veal, born and raised on our farm in Matunuck.  What is our Rose Veal?  It is young beef, raised outside with their mothers until about 8 months old.  The calves are not crated or kept in stalls, they are free to run and eat grass, hay and forage as well as milk from their mothers.    The veal is deep pink and tender.

 

Following are the veal cuts we have:

 

VEAL

Loin chops

Rib chops  

Short Ribs   

Cutlets (Scallopini)

Tenderloin

Osso Buco (crosscut shanks)

Rolled Shoulder Roast (1.6# to 2. 3#)

Stewing Veal

Ground Veal

Veal marrow bones

 

Bill is finishing inventorying the veal and I will have the price sheet done before I turn in tonight.  Please email if you have questions or would like us to bring something for you tomorrow.

 

Best,

Roberta & Bill

 

 

 

 

 

 





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 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.

Bacon, Breakfast Sausage & Kielbasa back in stock!March 30th, 2018

Browning Homestead Farm    Yes, we have our Bacon, Breakfast Sausage and Kielbasa Dogs back in stock!Easter Lamb   After all pre-orders and late orders are filled, we have two

Lamb is ready, pick up starts tomorrow!March 23rd, 2018

Lamb is ready!  We just finished unpacking and inventorying our lamb in time to start pick up of orders tomorrow.  (I'm sorry this is later than usual, those nor'easters interfered

Lamb Roasts for EasterMarch 10th, 2018

Easter is April 1st LAMB We are finalizing orders for our Easter Lamb  (the pic is a half leg, boneless).  If you would like a roast cut please order by Wednesday, March 14th. Leg

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