Thursday, June 27, 2013

Buy Local, Buy Wisconsin!

When Making food choices we can support very large multinational food companies whom are more concerned with their bottom line than food safety, nutrition, worker safety and quality, or support local producers who put their pride and skill into their products.  

Riemer Family Farm is a proud member of SSfW!
Yes I am bias to local and naturally raised foods! There are many reasons buying locally makes a difference: building the local economy, knowing what is in our food and how it was raised and supporting sustainable practices with our dollar.  Another advantage is that much less energy is used in transporting food that is nearby! We are committed to only selling our beef within 100 miles of the farm and try to cut down on our trips with the beef trailer by organizing orders by area.  

For much more on local food systems check out this article: Local and Regional Food Systems

or for more on local foods with a lot of gardening inspiration thrown in check out Barbara Kingsolvers: Animal,Vegetable, Miracle

Wednesday, June 5, 2013

Beef Kabobs and Marinades Made Easy

Marinades are usually used for two purposes: to flavor and/or tenderize meat. 

Tenderizing marinades are designed to add flavor and improve tenderness. In general, tenderizing marinades are used on chewier cuts like top sirloin or round steak. More tenderizing is achieved with longer marinade times. If you want to marinate for tenderness, keep meat in the marinade for 4-24 hours.

Kabobs Recipe
Sirloin, Chicken and Veggie Kabobs (photo from
The following ingredients act as a meat tenderizer:

     Citrus Fruit Juice - lime, lemon, or orange
     Wine - red, white, or rice
     Vinegar - basalmic or red wine vinegar, or rice wine vinegar

It is easy to create your own marinade recipe, using one or more of the above tenderizing ingredients, plus some coordinating flavor ingredients such as minced garlic, minced fresh ginger, freshly ground black pepper, thyme, or rosemary.

Refrigerate beef cuts while marinating, and use stainless steel or glass bowls to contain meat and marinade. 

If you are busy like me and like to have marinades on hand make a large batch and store your marinade in a well marked jar.  I also really like Newmans Own Marinades which use natural ingredients.  Mesquite with Lime is my favorite!

Below is a basic Kabob recipe: For more great recipes visit my favorite recipe site

  1. In a large resealable plastic bag, combine your marinade with veggies (onion, mushrooms, bell peppers) and beef cut into about 1 1/2" cubes.  Seal, and refrigerate 4 to 24 hours.
  2. Preheat grill for medium-high heat.
  3. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item. You could add other fruits/veggies at this time as well, like pineapple or tomato.
  4. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.