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Posted 10/19/2013 7:31am by Bill & Roberta Browning.

Panoramic Northeast Pasture
Browning Homestead Farm 


Good morning! We are offering custom orders for Pork: rib and tenderloin roasts, hams and shoulders from pork to be processed next week. The prices are below.  The hams can be cured nitrate/nitrite free (nitrate/nitrite free hams do not look like the pink ham most people have grown up with, they are a little gray looking) or you can have them cured with the nitrites/nitrates.  The shoulder is also known as 'boston butt'.  I've inserted a photo of a pork rib roast below. 

The non-cured cuts will be ready for pickup at the first indoor market on November 9th.  Hams will take at least another week.  As always, if we get them back before ETA we will contact you and you can pick them up at your convenience.

Order through email or at the market, orders will be filled on a "first come first served" basis.

Rib and loin roasts – bone in          $12.00/LB        (3+/- lb. loin roast has 6 ribs, you may order smaller)

Boneless loin roast                         $14.00/LB 

Ham, bone in                                   $10.00/LB         (boneless available, $12.00/LB)

Shoulder (Boston Butt)                    $10.00/LB         (boneless available, $12.00/LB)

 Pork Rib Roast


Thank you!
 

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


Eleven generations dedicated to producing wholesome food.
Posted 10/2/2013 11:06am by Roberta.

Every morning Socks enjoys special fruit treats that we bring out to the front yard with our coffee. Harriett and Gladys discovered this family time, and this morning ate most of what Socks considers "his" Narrow Lane apple slices.  There was a pot-bellied pig snout out of joint at our house this morning!   Harriett and Gladys are such good natured girls it's hard to deny them participation.

 

Harriett & Gladys enjoy apple slices

Posted 10/1/2013 11:06am by Bill & Roberta Browning.

Panoramic Northeast Pasture
Browning Homestead Farm 

 Our apologies for having to miss the Tuesday market today.  We are in the homestretch of a bountiful harvest, which we started last Wednesday. The chopping crew is in full gear and we cannot leave the farm.

If there is something you need or want before Saturday, please call us (783-9239) or email us (browninghomestead@yahoo.com)  and we will be happy to make arrangements for you to pick up what you need on the farm. 

Thank you! 





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


Eleven generations dedicated to producing wholesome food.
Posted 9/13/2013 6:22pm by Bill & Roberta Browning.

Panoramic Northeast Pasture
Browning Homestead Farm 

 
September 13, 2013  
Inventory update

 

BEEF:  We picked up one of our beef from Westerly last Friday, with one in the process of dry-aging now, so our beef inventory is good - except for frankfurters,  currently being made and which we won't have back until Saturday afternoon (9/14).  Also, we finally have all steaks back in stock again. We have some beautiful Shoulder and London Broil steaks, and crosswise cut Shanks, for braising and slow cooking as the days get cooler. 

PORK: We have a fairly good stock of pork (except for bacon, which is also in the smoking process and will be ready tomorrow afternoon, and we are out of Mild Italian sausage).  We have a full stock of Breakfast, Hot Italian Sausage and Kielbasa back in stock. We also had pork shanks cut this time, also crosswise. 


LAMB: We recognize that it may be frustrating for our customers that we do not have lamb available all the time.  Many of you know that we sell only what we raise, and that livestock grown only on grass grow more slowly. We don't process our lambs until they are what we consider to be ready.  Ideally we like our lambs to be a year, or close to it, both for yield and for the best flavor.  That being said, we brought in new genetics last year with a new ram and some  new ewes and some of our 2013 spring lambs are quite large. Thus the late fall lamb that we are looking to process (and get feedback from you on).

HOW TO ORDER LAMB:  I will send an email from our website email function (if you're reading this, you are signed up through our website) about two weeks before we process lamb, letting everyone know and taking pre-orders by email and at the market. We already have pre-orders for lamb, so we encourage everyone to pre-order by email, because our lamb goes almost 100% through pre-orders on a first-come-first-served basis (those on our email list get the 'heads up').  We don't take pre-payments, only pre-orders. Our usual cuts are rib and loin chops; legs (there are two legs from each lamb - only the rear legs are "leg of lamb") which we can have left whole or cut into halves, bone in or boneless. If they are halved, there is the shank end and the cap end; shoulder steaks, and shanks. We also get the spare ribs, which are good for making a stew, since there is not a lot of meat on them. Any trim is used for ground lamb, and there is usually not a lot of ground from a lamb. 


OTHER FARM NEWS: Our Midget White Turkeys are getting bigger, roaming all day in their flock, and finally returning to their coop at night when called rather than roosting in the trees for us to fetch. We have raised these turkeys for breeding next year, so we will only process a few toms for Thanksgiving.  The breed information says they should be in the 10-12 pound range, so we'll see how true that is in November!  

See you at the Farmers' Markets! 

Saturday at East Farm, 8:30 to Noon 
Tuesdays a Marina Park, 2 to 6 pm      

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


Eleven generations dedicated to producing wholesome food.
Posted 6/28/2013 6:48pm by Bill & Roberta Browning.

Panoramic Northeast Pasture
Browning Homestead Farm 

 
The warm weather finally made it to Matunuck, just in time for the 4th of July.  The lack of successive sunny, dry days  has cut into making the quality and quantity of dry hay that we like to get off the first cutting.  But we don't let the nutrititional value of the hay degrade in the field. Bill cuts and wraps the hay (estimating the acreage he can cut and dry to the correct moisture in whatever "weather window of opportunity" that Mother Nature gives him) to make bale silage, commonly called "baleage".  Bill harvests the baleage at 45-55% moisture and (ideally) gets it wrapped the same day that he bales it. And our cattle, sheep and pigs go crazy for baleage in the winter when they see a "marshmallow" coming!  Bill's put up 450,000 pounds of baleage so far this year, a good start on our first cutting. Click to see some of the wrapped baleage.

Beef Inventory
Bill picked up one of our beef from Westerly Packing on June 24th, so supply and choices right now are good. We also have a beef dry aging and will have our Beef/Pork ground mix back in stock soon. Click on the items in blue to take a peek inside our freezers!


Ground Beef
Ground Beef Patties
Stew/Kabob Beef
All beef sausage (mild Italian)
Short Ribs
London Broil
Shoulder Steak
Sirloin Steak (boneless)
Sirloin Tip Steak
Flat Steaks - Flank, Flat Iron, Skirt, Hanger
NY Strip Steak 
Rib Eye Steak (semi-boneless)

Porterhouse Steak
T-Bone Steak
Tenderloin Steak

Pork Inventory
We have our BH bacon back in stock!   Here's our pork inventory, some of which is limited but we'll be replenishing in the next two weeks:

Ground Pork (limited)

Breakfast Sausage (loose)
Mild Italian Sausage
Hot Italian Sausage
Kielbasa
Spare Ribs
Rib chops
Loin chops (limited supply)
Bacon
Pork Rib Roast - bone in
Pork Tenderloin - boneless   

 

Lamb Inventory (Sorry, very limited!)
Lamb Spareribs  
Lamb Heart
Lamb Liver   

  

And always, thank you for your interest, patronage and support!  
 
Where and when to find us.





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


Eleven generations dedicated to producing wholesome food.
Posted 5/31/2013 11:32pm by Roberta .

I've been fortunate to raise a variety of heritage breed turkeys (Narragansett, Spanish Black, Royal Palm and the Standard Bronze), some of which have paired, mated and hatched clutches of their own chicks.  It was from my first Narragansett pair that hatched chicks that I learned the tom as well as the hen would sit on the eggs.  Bill and I raised Broad Breasted White turkeys one year, and what we think must have been Giant Broad Breasted Whites the next year. That  year  when our fully dressed turkeys ranged from 30 to 48 pounds, Bill suggested a break from all turkeys might be in order. I couldn’t argue – turkey leftovers lose their appeal after day three.

Still, what's a farm without turkeys? So I did some research and found the Midget White Turkeys, which mature at 8 pounds for hens and 12-13 for toms. Sounded like a perfect size to me.

The Midget White is also a heritage breed of turkey.  For those not familiar with the term "heritage breed", the American Livestock Breeds Conservancy (ALBC)defines heritage turkeys as follows: 

Heritage turkeys are defined by the historic, range-based production system in which they are raised. Turkeys must meet all of the following criteria to qualify as a Heritage turkey:

1. Naturally mating: the Heritage Turkey must be reproduced and genetically maintained through natural mating, with expected fertility rates of 70-80%. This means that turkeys marketed as “heritage” must be the result of naturally mating pairs of both grandparent and parent stock.

2. Long productive outdoor lifespan: the Heritage Turkey must have a long productive lifespan. Breeding hens are commonly productive for 5-7 years and breeding toms for 3-5 years. The Heritage Turkey must also have a genetic ability to withstand the environmental rigors of outdoor production systems.

3. Slow growth rate: the Heritage Turkey must have a slow to moderate rate of growth. Today’s heritage turkeys reach a marketable weight in about 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass. This growth rate is identical to that of the commercial varieties of the first half of the 20th century.

Interestingly, the Midget White is not an "old" breed, having been created in the 1960s; developed from a cross of a Broad Breasted White and a Royal Palm. Unfortunately, the smaller size of the Midget White Turkey seems to have doomed the breed during the mid-20th century "larger, faster, cheaper" movement to industrialized meat production.  The ALBC currently lists the Midget Whites as a critically endangered breed.

We think the Midget White Turkey breed will be a good fit for our farm. It has the characteristics we look for in all of our livestock breeds: natural reproduction, naturally hearty and healthy,  able to grow outdoors, and built-in portion control.  

Our Midget White Turkeys arrived yesterday, and we documented their arrival, which you can find here: http://www.youtube.com/watch?v=cBZSDNWi0Bg

 

 

 

Posted 3/14/2013 12:31pm by Roberta & Bill Browning.

I admit it, anticipating the lamb is making my mouth water at these lamb recipes! 

How good does this look?

 

http://www.gourmet.com/recipes/gourmetlive/2012/031412/guinness-glazed-lamb-chops

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

 

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