Monday, December 31, 2012
Monday, October 1, 2012
|The girls collecting apples in the front yard.|
|Caramel apple creations|
|Harvesting gourds with Grandma and Oliver|
|Third crop hay. We had a nice third crop of hay this year.|
Friday, September 14, 2012
Visit the Cheese Days website at http://www.cheesedays.com
We even have a Cheese Days mascot named Wedgie...no I'm not kidding!
Every small community in Wisconsin has their festival. This is one of the things that this Illinois girl loves about WI...(not to mention the Packers, sorry Bears fans). If Byron can have the Turkey Testicle Festival then we can celebrate cheese and all things swiss.
I think the lyrics to "The Cheese Days" song sum it up best!
Come to Cheese Days in Monroe.
That’s the place for you to go.
Music, dancing, yodeling, too.
And a big parade for you.
And we know you will be pleased.
When you taste Green County Cheese.
Come to Cheese Days, come to Cheese Days,Come to Cheese Days in Monroe!I think the lyrics to "The Cheese Days" song sum it up best!
Join us this weekend in Monroe, September 14-16 for the Green County fun!
Saturday, September 8, 2012
|Cattle hanging out by the watering hole|
|"Handsome Irwin" the nice bull and one of his cow "friends"|
|Cow with a muddy face! Awesome, that means there are puddles!|
Thursday, September 6, 2012
|Misty and Princess wandering around the yard during morning chores|
Wednesday, August 22, 2012
In the Riemer house Rib-eye steaks are a favorite! They are so full of flavor and so versatile. Here are a couple of my favorite summer Rib-eye recipe's from the grill.
Rib-Eye Steak with Tomato-Basil Relish
- 4 boned beef rib-eye steaks (1 1/2 in. thick, 12 to 16 oz. each; see notes)
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 pound firm-ripe tomatoes
- 2 tablespoons chopped fresh basil leaves
- 1 or 2 cloves garlic, peeled and minced
- Salt and fresh-cracked pepper
- 1. Trim excess surface fat from steaks. Rinse steaks and pat dry; set in a single layer on a plate. In a small bowl, mix half the vinegar and half the olive oil. Rub mixture all over steaks to coat. Let stand for at least 15 minutes, or cover and chill up to 4 hours.
- 2. Meanwhile, rinse, core, and coarsely chop tomatoes. In a bowl, mix tomatoes, basil, garlic, and remaining balsamic vinegar and olive oil. Add salt to taste.
- 3. Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.
- 4. Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Add salt and pepper to taste and garnish with tomato-basil relish.
Grilled Steak with Avocado and Red Onion Salad
- 2 Rib-eye steaks (1 1/2 lbs. total)
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 1/2 teaspoons sweet smoked Spanish paprika
- 2 ripe avocados, sliced*
- 1/2 cup thinly sliced red onion
- 1/2 cup cilantro sprigs
- Juice of 1 lime
- 1/2 small jalapeno chile, seeded and very thinly sliced
- Warm flour tortillas
- 1. Heat grill to medium (350° to 450°). Brush steaks with 2 tbsp. oil and season with 1 tsp. each salt and pepper and the paprika. Grill steaks until done the way you like, turning once, 10 to 12 minutes total for medium-rare; transfer to a cutting board and let rest a few minutes.
- 2. Toss avocados in a large bowl with onion, cilantro, remaining 2 tbsp. oil, the lime juice, jalapeño, and remaining 1/2 tsp. each salt and pepper. Slice steaks across the grain and serve with salad and tortillas.
Thursday, August 2, 2012
Many of the "soil sisters" are friends of mine and I am proud to be a part of this community of women through the "Green County Women in Sustainable Agriculture" group. I will be helping out at the Sugar River Emu Farm. I was not ready to be on the tour this year due to having a newborn.
Please join in and celebrate local agriculture on August 5 by visiting small family farms as part of a tour led by Wisconsin women committed to a healthy, fresh future for our children.
One more organization doing great things for women in agriculture is the Women, Food and Agriculture Network (WFAN). There are hosting events through their Women Caring for the Land program.
Join in, learn and celebrate women farmers.
Monday, July 23, 2012
Many pastures and crops around us have been completely killed by the conditions. Some recent rain has saved our crops from total loss. The rain also has revived our pasture just enough to not need to feed them valuable hay quite yet. We need our hay for winter feed! All in all it's been quite stressful. My father-in-law whom we farm with has said "who needs gambling when you can farm?"
Riemer Family Farm is a sustainable multi-generational family farm in south central Wisconsin
Monday, July 9, 2012
Here are a couple pictures of our meat birds on pasture. We have them in a 164 foot electric netting with a portable shelter that we moved every day last year. The way we are raising them now is called a "day range" model of pastured poultry. They come out during the day and spend the night in their shelter to stay protected from predators. I like this model a lot better because it makes chore time easier and gives the chickens space to roam and keeps them cleaner! They can nibble on the grass, but prefer their feed. Last year when we kept them in the portable shelter all the time, we had to move them 3 times a day the last two weeks of their lives.
Thursday, May 24, 2012
Here are just a couple pictures of our baby chicks. They are now just over a week old and doing quite well. We brood them in the garage in old cow water tanks with pine chips for bedding and heat lamps. The important things to watch when raising chicks from a day old is to keep them the right temperature and give them lots of fresh water and food.
Thursday, May 3, 2012
Our Memorial Peonies are in full bloom almost a full month early. Most everything is early this year, I love all the early bloomers but don't love mowing the lawn so much already! I do wish we still had the wonderful smell of lilacs outside our front door. I guess you can't have it all though!
Strawberry Rhubarb Crunch in the oven. It uses less sugar than most recipes, but still tastes fantastic with fresh fruits. We had to buy the strawberries, but it looks like we should have our own in a matter of a couple weeks! Enjoy the recipe!
Wednesday, April 25, 2012
These two bull calves are not twins, but brothers. The mamma belongs to the calf on the right, but is being an attentive surrogate as the other calves mother eats. The calf on the left is only hours old and both are doing great.
Thursday, April 5, 2012
The dollar menu at fast food joints along with unhealthy school lunch for children is driving the obesity epidemic in both children and adults in this country. Pink slime is one of the culprits. This is also known as " LFTB (lean finely textured beef)" a less offensive phrase used by the huge factory farms and slaughter houses.
Tuesday, March 20, 2012
Grilling time is here! This means picnics, party's reunions and just beautiful weekend afternoons around the grill. We have made up some special beef bundles intended for your grill. It's a $115 value for only $100!
Thursday, March 15, 2012
Our St. Patrick's day dinner is Corned Beef and Cabbage. I make it the quick way though in the pressure cooker. If you don't have time to slow cook, or if you want to make use of one of the handiest items in the kitchen use the pressure cooker!
So throw your corned beef brisket in the pressure cooker and enjoy some March Madness this St. Patrick's day! Brisket is the cut corned beef is made from. It is from the chest and upper front legs of the beef which can be quite tough, so it needs to either be cooked slowly or cooked in a pressure cooker to make it tender.
1. Place a 3-4lb brisket in the pressure cooker. Our processor preseasons the corned beef. If it is not seasoned it should have a spice packet included. Put enough water in the pressure cookers pot to just cover the beef and bring to a boil.
2. Place the lid with the rocker on the cooker and set so that there is a slow steady rocking motion on the rocker for 1 hour. Watch it for a while to make sure it does not blow out steam...these new pressure cookers can be testy! I wish I still had grandmas old style one (ugh...I sound old).
3. Take off of heat and let stand 5 minutes in order to release pressure. Cut and eat.
4. I roast potatoes, cabbage and carrots separately so they are all done at the same time. Grab a Guinness and a slice of Irish Soda Bread and you are good to go!
"The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in."
Today, corned beef is usually made by soaking a brisket roast in a brine of water, salt, and spices. While it's not traditional in Ireland, corned beef is what most Americans prepare for St. Patrick's Day." taken from www.allrecipes.com
Note: This is a post taken from last March, but I thought it was worthy of reposting.
Saturday, March 10, 2012
Wednesday, March 7, 2012
Saturday, March 3, 2012
Monday, January 16, 2012
Help us choose - clicking on their name for more information: These are the three finalists. The smaller bird in each picture is the hen (female egg layer) the larger is the rooster. We will not be getting any roosters! I like to sleep! We will likely get a few Americaunas which lay blue/green eggs and then two of the following:
Golden Laced Wyandotte
These images and links are from Meyer Hatchery Website where we usually order our birds.