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Wednesday, December 5, 2012

Recipe - Greek Goat, Onion, and Potato Casserole

 Greek Goat, Onion, and Potato Casserole
3/4 cup olive oil
3 1/4 lb. potatoes, cut into wedges
9 oz. pearl onions
2 lbs. young goat shoulder, cut into pieces1 cup dry red wine
pinch of ground cinnamon or allspice
salt and pepper
2 tablespoons tomato paste
2 bay leaves

Heat the oil in a large heavy pan. Add the potatoes and cook over medium heat, stirring frequently, for 6-8 minutes, until golden. Remove with a slotted spoon and drain. Add the onions (to peel them easily, place in boiling water for 1 minute) to the same pan and cook, stirring frequently, for 8 minutes, until golden. Remove the onions, add the meat to the pan and cook, turning occasionally, for 8-10 minutes, until lightly browned. Pour in the wine, add the cinnamon or allspice, and season with salt and pepper. Mix the tomato paste with 2 cups water, pour into the pan, and add the onions and bay leaves. Cover and simmer for 1 hour. Add the potatoes and simmer for 1 hour more, until all the ingredients are tender and the liquid has reduced to a thick and glossy sauce. Serve immediately. Serves 4. Preparation time 40 minutes. Cooking time 2 hours.

Thursday, November 15, 2012

SPECIALS THIS WEEK

This is for those of you who prefer RED meat even on Thanksgiving. 
(or for anyone else who loves a good deal)
_______________________________________

$0.50 lb OFF on New York Strip Steaks
this weekend November 17
____________________________________________________________

COUPON
this special is not listed in the newsletter, It is available on the website only.
Please print this page and use as a coupon.

If you want more than 5 or 6, please call or email to be sure I bring enough for everyone.
715-823-3431  or  vbffarm@frontiernet.net
Thanks

Tuesday, November 13, 2012

No Hormones, No Antibiotics

We raise our cattle with NO hormones and NO antibiotics.

This is how we ensure a great quality product for you.
And now your pets can benifit too.

We have had our smoked beef bones for dogs for many years.  Besides buying them from us at the farm market, You can even buy them from Turtle Pond Bakery in the summer and from 2 Paws Up Bakery year round.

BUT now you will also be able to get beef and liver treats for your pet from us at the farm market and they are all made from beef and liver from our cattle.

The "Motivator" Liver treats are hormone and antibiotic free.  They are little pieces of dried liver.  They are dried, cut and packaged for us by 2 Paws Up Bakery.  These are primarily a Dog treat. 

The Beef "Country Pet Treats" are also hormone and antibiotic free and made strickly with beef from our animals.  They are made by Turtle Pond Bakery using her recipes.  These will be softer and so they can be used for Dogs or Cats.

We started with the liver treats last week at the farm market and this week will have the Beef treats also.

This is a great time of the year to be getting your pets something special.  These also make great gifts for your pet or for another pet lover.

Monday, November 5, 2012

November at the farm market

Our November schedule at the Downtown Appleton indoor Winter Farm Market:

Nov. 3 - We were there and it was a great day.  Thanks to everyone who came.

Nov. 10 - At the market.  Thinking of doing Garlic Wieners for samples.  They are a new item for us this year and were very popular this summer.  A great football game food.


Nov. 17 - at the market.  Time to stock up for 2 weeks.

Nov. 24 - OFF for Thanksgiving.

Thursday, November 1, 2012

Indoor Winter Farm Market - additional info

The Appleton Downtown Indoor Winter Farm Market
will be all on one level this year with over 50 vendors.

Exciting first day events include:

  • Local author Donald Pottner of "Abundant Gardening" will be on hand Saturday to do a book signing.

  • Downtown Appleton gift certificates are on sale at 20% off, they'll be for sale in the cafeteria area from 9 a.m. - noon.

  • Samples at Venneford Farm Country Meats - try the Apple Cinnamon Breakfast Links.

Sunday, October 28, 2012

Farm Market Continues in Winter - New Items - Specials

The summer outdoor farm market has come to a close, BUT the Indoor Winter Farm Market will start a new season this weekend November 3rd.

Inside the City Center at 100 College Ave.  from 8:00am to 12:30.
It will span for 2 blocks, just inside the building.  Booths cover the center lobby area and up and down the wide halls of the east and west wing with 40 to 45 booths.  This year one of the vacant shops is rented to hold additional booths.

Venneford Farm Country Meats
will be in the center lobby area near the elevator where were last year.

We carry the same full line of Beef, Pork, Chicken and Goat with sausage, lunch meat, brats and special items that we had at the outdoor summer farm market.

NEW  ITEMS

Beef treats for your pet.  We have already had the smoked or raw bones for dogs for years.  Now we will also have Beef treats made by Turtle Pond Bakery that we will sell at our booth.  We will have the beef ones this weekend but hope to add a few other flavors over the next few weeks.

SPECIALS

We will have samples of the Apple Cinnemon pork breakfast sausage links.
And they will be on special Nov. 3.
Print out this page and get an additional savings over the advertised special price in our email newsletter.

______________________________________________________

$0.25 lb  More OFF over the
advertised special price
Nov. 3 only
______________________________________________

This week at the Kangaroostaurant
Ham n Egg Burger – Vennerford Farms Ground Chuck topped with a slice of Olden Produce Ham, Grilled Onion and finally an over easy Olden Produce Egg and Red Barn White Cheddar Cheese - finished with Maple and Bacon Aoili. $9

The Kangaroostaurant will be at the Winter Farm Market also, find them on Washington Street by the library each Saturday morning.

Thursday, October 25, 2012

Added Activities at the Farm Market this Saturday

 On Saturday, there will be Trick or Treating from 10 a.m. - noon.  Children who come dressed in costume can go booth to booth to Trick or Treat during the Farm Market in downtown Appleton.
 
Also:-McGruff the crime fighting dog will be walking around
-Gold Cross will be set up outside Starbucks giving Ambulance tours
-Fall Photo Opportunity set up outside of The Trout Museum of Art; complete
with gourds, pumpkins and straw.

Wednesday, October 24, 2012

Harvest Pork Stew

 

Ingredients 

 recipe makes 6 servings
 

Directions

  1. Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
  2. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  3. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Thursday, October 18, 2012

Maddie’s Funtastic- Scaretastic Trails

Support your local Disabled American Veterans
Chapter 53

 

You’re invited to

Maddie’s Funtastic- Scaretastic Trails


Date: October 19th and 20th       Time: 5:00pm – 10:00pm

Place:  N1301 Pine Valley Lane  Fremont, WI 54940


Walk through the Funtastic candy wooded trail for younger children at
$3.00 per person

Walk through the Scaretastic wooded trail for older kids and adults at
$5.00 per person ~ come if you dare!

Free for DAV members! 

BAKE SALE      RAFFLE      BONFIRE


From New London:  Take Hwy W south to Hwy H and turn right, go to Pines Road and turn right, go to Pine Valley Lane and turn right, take first left and go to the house at end of cul-de-sac. 

From Weyauwega/Fremont or Dale/Appleton areas: Take Hwy 96 (Wisconsin Ave) to Pines Road (just west of Readfield) and turn north, go to Pine Valley Lane and turn right, take first left and go to the house at end of
cul-de-sac.

So come on out everyone and enjoy the fun

and beautiful fall weather!

Bring the whole family!

All proceeds go directly to our Chapter 53 Disabled American Veterans
Any questions call 920-667-4408

Sunday, October 14, 2012

Pictures

I have posted a few pictures from our farm on the farm page.  Click on the farm driveway sign at the right and then click on "Our Farm".
I hope to add more pictures over time.

Saturday, October 13, 2012

A Day Off

Hello

It is so nice to have a day off.  Other than Octoberfest this is the only other Saturday I have had off since June.  But, I feel bad that I am not there for my customers.

My husband farms by day and drives semi by night.  He got home from work at 3:00am today, that is the time I get up to get ready for the farmers market, and he said it was pouring out.
I don't mind loading the freezers in the van when it is misting or sprinkling, but I can't do it when it is pouring.  Even if I cover the boxes, they get damp and that is what causes frost in the freezers.

So, since I am home today, I will get a head start on entering all my farm records (sales and expenses) into the computer to get ready for tax season.

CHECKING  FOR  SOMETHING  NEW

I love it when I see that people are checking to see if I wrote something new for the upcoming farm market.  But, I feel bad when I realize they are checking early in the week so they are seeing what I wrote for the week before.  Please continue to check, but I would like to let you know that to be on the safe side, check Thursday night.

I am going to try to put some information on here more often.  I have some big ideas on what I would like to add, recipes, nutrition info, charts, pictures from the farm.  I just keep running out of time.

Friday, October 12, 2012

Rain this weekend

Hello

NO I will not be at the farm market tomorrow due to the rain all day.

I will be back next weekend.

See you next week.

New Booth Space for October

I just got the word:

My new booth space for the rest of October while we are still outside is - - -

On the north side of the street on College Ave. next to the main enterance of the City Center in front of the Gyros Restaurant.

If I am there tomorrow this is where I will be.  But, you will be able to find me there next week on the 20th for sure.

Plans for Saturday

At this time (noon on Friday)

I do not know if my booth space will be moved to College Ave.

BUT

As of the weather forcast for tomorrow so far, it looks like rain all day starting at 3:00am (which is when I get up to start loading for the market) and the rain will go until about noon on Sunday.

I will check the weather again tonight to see if it pays for me to get up at 3:00am to check the weather then.
If they change it because the weather is moving in slower than exspected and it will not start to rain until Saturday afternoon, then I will go to the market.

But as it stands now, I don't think I will be going.

I will update this later today.

Have a nice indoor weekend.

Thursday, October 11, 2012

Farmers Market October 13

Hello

The forcast for Saturday went for 80% rain and thunderstorms to 100% rain.
I will check the weather late on Friday and/or early Saturday morning and then post here,
Please check here on my website to see if I will be at the market Saturday.

If I am at the market, my booth location may be changing.
It is that time of the year when they try to move the vendors from the park out to College Ave.
But, they don't know yet if there is an opening.  I may find out tomorrow.  If so, I will post that also so you know where to find me.

Thursday, October 4, 2012

Beer Brats are back

Beer Brats are back for the football season.

No need to parboil in beer.  (but you still can if you want to)  The beer is mixed right in the sausage.
In the past my beer brats were made with beef.  But this time they are made the traditional way with all pork.

This is a great party brat for the football game parties.
Try them with fried onions or with sauer kraut.

Monday, October 1, 2012

Farmers Market October 6, 2012

Appleton Farm Market
October 6, 2012

We will still be in the Houdini Plaza under the trees.

New this weekend:

We will have Goat Meat (Chevon).
Click on the Tab for Goat above for a list of the cuts we will have with us.
The chops will be 2 in a pack, the stew meat and ground goat will be in One pound packs.

Beer Brats made from pork, (in the past I had them made from beef). 

Buffalo Wing flavored cheese, Cajun and Lightning Jack Cheese.

Beef Italian Sausage in One pound chubs line the ground chuck.  This will make it easier to use for spaghetti, pizza and lasagna.  But we will still have Italian sausage in brats also.

Restocked on:

Porterhouse
Tenderloin
Horseradish cheese
Onion & Garlic beef brats
Ground Sirloin
Round Roast

Friday, September 28, 2012

Appleton Octoberfesst 2012 - A great Beef Sandwich

Appleton Octoberfest
Tomorrow, Sept. 29

Be sure to visit the Norse Valley Lodge Booth for some hearty Viking food.
Located on College Avenue at Oneida Street
(across from Starbucks and next to the main entrance of City Center)
They are teaming up with a group of high school students from Appleton North and East High Schools. These students are enrolled in German language classes and are participating in the
German exchange program with Altötting, Germany.
This is the 37th year that Appleton has exchanged students with Altötting.

The theme of the booth will be
“The Viking World Tour: Next Stop Germany.”
Menu:
Viking Beef Boats (Italian Beef Sandwiches made with Venneford Farm Country Meats beef)
Salty Viking Sea Chips (Kettle Chips)
Viking Vitamins (Gummy Bears)

When you stop to get something to eat,  Order in German

After the booth expenses are paid, the proceeds will be donated to the students as “travel scholarships” to help pay for their travel expenses to Altötting, Germany next June 2013.

Thursday, September 27, 2012

Here is another "Genetically-modified" you need to worry about.

STAYING GOLDEN ...

Genetically-modified apples face scrutiny
Canadian company's engineered fruit doesn't brown when cut
 
Soon after slicing a conventional Granny Smith apple, left, starts to brown, while a newly-developed GM Granny Smith stays fresher looking.
Helen Thompson, NPR | Sept. 26, 2012
In the fairytale world, a shiny red apple can lead to a poisonous end. But some see two genetically engineered green apple varieties, poised to become the first to gain U.S. Department of Agriculture approval, as similar harbingers of doom.
Okaganan Specialty Fruits, Inc., the company that has developed Granny Smith and Golden Delicious varieties that don't go brown when you slice them, says the fears are overblown and the apples are safe to eat.
Now, we've reported extensively on the heated debate over labeling genetically engineered food, and there's no denying that genetically-modified (GM) foods are a polarizing issue. But, would an apple that doesn't turn brown prevent us from telling whether it's rotten?
 
To view the rest of the story, please click the following link:
Genetically-modified apples face scrutiny

 

Monday, September 17, 2012

Cheese - New Item - Specials

CHEESE:

WOW !!!
I had a craving for a special grilled cheese for breakfast Sunday.

You have to try this, it was so good.

Start with a loaf of Parmesan Basil Sourdough Bread from Great Harvest Bread Co. 2 booths down from Venneford Farm Country Meats at the farmers market.

Slice it how you like it (thick or thin or in between). 
Now you can try a couple of different combos for the cheese:

Farmers Low Fat Cheese
Feta - Tomato and Basil
Mozzarella

OR

Tomato Basil Montery Jack
Feta - Tomato Basil
Provolone

OR

Farmers Low Fat
Feta - Mediterranean
Asiago 

All of these cheeses can be found at our booth on Saturdays.  We bring in cheese from Dupont Cheese and from Star Dairy in Weyawega.  Star Dairy specializes in Italian cheese and has something different each time we go that catches our attention. 

New cheese from Star Dairy we have with us now is:
Almond Fontina wedge
Tomato Basil Feta block
5 yr. Parmesan chunk
string cheese whips

Check each week to see what we found.

NEW ITEM:

The Garlic Wieners will be ready this weekend.  Stop and get yours while they last.

Football Favorite:
It looks like the football season favorite is Jalapeno & Cheddar Brats.  They are all beef and come in packs of 6.  Get your 2 week supply - remember, no market on Sept. 29.
_______________________________________
Print this page to use as Coupons :

$0.25 OFF pack of quarter pound patties (beef chuck)
$0.25 OFF pack of Apple Cinnamon Porkie Link sausage
$0.50 OFF pack of T-bone or Kansas City Strip steak

Offer good September 22, 2012  only

Wednesday, September 12, 2012

Garlic Wieners

I got a little story for you..................

Before the summer market season started I make new sign boards listing all the cuts of meat we have.  I am sure you noticed how much nicer they look with the pictures on them.

Well, when I made the one with the sausage, I typed out the names for the summer sausage and ring bologna and they both have a choice of (plain or garlic).
When I typed out the name "Wieners" I accidentally copied the "(plain or garlic)".

The first couple times I was asked for garlic wieners I did not think any thing of it.  We have so many things available in garlic.  So it was weeks before I found out I made the mistake of putting the garlic wieners on the boards.

I  AM  STILL  GETTING  ASKED  FOR  GARLIC  WIENERS.

SO, I decided to have some garlic wieners made.  I don't know if they will be ready yet this weekend or not.  But I should have them for the following weekend for sure.

If you are interested in GARLIC  WIENERS  check back and I will let you know for sure when I have them.

Beth

Wednesday, September 5, 2012

Cooking after Labor Day

It is still pretty warm out there.  Produce is still doing great.

We have Stir Fry Strips to go with all that great produce.
your choice of
Beef, 
Pork, 
and Chicken stir fry strips.

When you read a recipe for stir fry it calls for using round steak.
But our Beef Stir Fry Strips are so much better, ours are cut from sirloin.  Moister and more tender.....

Soon we will be thinking of cooking for cooler weather.
Check out the tabs above for our list of roasts.  Right now we still have some chuck roasts that are even under 2 pounds each.

Don't forget to call or email if you want quantities or want to select from the smaller or larger sizes of packages.  This way you are not restricted to what we have in stock in the van freezers on Saturday morning.

Have a great day.

Thursday, August 30, 2012

Pork sausage ideas.......

Seasoned Ground Pork (Pork Sausage in 1# packs) – so many ways to use it………

Patty it up for breakfast sausage patties.

Make your own Castle Burgers – (is the Camelot Bar and Grill still there?  This was their signature burger 30 years ago.  One beef patty and one pork sausage patty.  They were great)

Fry up crumbled for making your own pizza or breakfast burritos.  Also great in gravy for Sausage and gravy over biscuits.  Add to stuffing mix for the larger chickens.

Use a pound with ground beef to make a zipped up meatloaf.

The list goes on for the uses of Seasoned Ground Pork, (comes in one pound packs).


See our special page for free Season Ground Pork this weekend.

Special Thanks

We want to thank every one who made our Anniversary month so special and have been supporting our family farm these 12 years that we have been direct marketing.  We gave away some great gifts and door prizes this month. 

The farmers market in Appleton has been great so far this summer and we are looking forward to it continuing to be great right through the winter season.

We will be at the Farmers Market this weekend, but if you are not, Have a great Labor Day Weekend.

Beth & Rodney Rogers

Wednesday, August 29, 2012

Chevon - Goat Meat

Coming soon.

I will be adding a section for the list of Chevon - goat meat cuts we will carry at the Appleton Farmers Market.  It will also be available by the half or whole and can be delivered to you at the farm market.
We will butcher the first goats the first week of October and have the individual packages at the market that Saturday.

We will also have some larger chickens, still young and tender, just a larger breed that you can use for stuffing and roasting for Thanksgiving or Christmas (or any time you want a larger bird).  Our last butchering dates for chickens is only about 6 weeks away so if you are interested in the larger birds, please let me know so we can plan accordingly.  We plan to butcher enough to last us until spring so you have chicken all winter at the indoor winter farm market.

click on our contacts page.

Have a great week.

Beth 

Thursday, August 23, 2012

New at the Farm Market

New things coming up  -  Chevon  !!

My cousin Cathy has a dairy farm outside of New London.  She raises a little of everything on her farm.  Cathy and I are teaming up and working together with the help of my sister Sarah for the direct marketing and sales of our meat.  She is raising goats for butchering.  They will be ready in a month or so.  If you or any one you know is interested, give me a call or email.  We would like to know if people are interested in halves, or individual cuts of the goat meat.  We need a little imput to know how to supply it at the farm market.

Here is some interesting information I found on goat meat.

Goat Meat from younger animals is called "kid" or cabrito (Spanish), and from older animals is simply known as "goat" or sometimes called chevon (French).

Chevon (or goat meat) is rapidly gaining popularity as a low-fat, nutritionally dense meat.  It does not taste strong or "gamey" but has a flavor similar to well-prepared venison.  Some people have mistaken it for beef before knowing what it is.

Goat meat has many advantages.  It ranks right up with chicken and fish in the low fat department and is being recommended for a heart-healthy diet.  "The inspection of congealed fat drippings is a visual index as to the degree of saturated fats present.  This is noticeably absent in goat meat." * Goat meat is very low in saturated fat.  It supplies high quality protein along with healthy fat.*
Since the molecular structure of goat meat is different than that of beef or chicken, it is easier to digest.

70% of the world's population is very familiar with goat meat, and prefer it to all other red meats. It is only here in our Western culture that we are slow to catch on to what the rest of the world already knew about.

Tuesday, August 21, 2012

Just butchered - Now re-stocked for Farm Market

Hello, and WOW will I be re-stocked for the Farm Market this weekend.

The butcher was cutting and wrapping our beef and pork this week.  They are also making brats, bacon, etc. for us.  Some of the things I was out of and will have again will be:

Beef:
Tenderloin
Porterhouse Steaks
Kansas City Strip Steaks
Flank Steak
Skirt Steak
Swiss Steak
Round Steak
Tip Steak
Stir Fry Strips
Ground Chuck

Beef Brats - Plain
Beef Polish Sausage Brats

Pork:
Sirloin Chops
Center cut Chops
Bacon
Shoulder Bacon
Ham Steak

Things they will be working on for the next week:
Summer Sausage - sliced and stick, plain and garlic
                  (I do still have some left, just not a lot)
Braunschweiger

I hope I did not forget anything.  Some of these items have a limited supply.  For example:  there are only 2 flank steaks on one animal.  So, I you want to be sure to get the cuts you want on Saturday, don't be afraid to call or email ahead and reserve something.

Monday, August 13, 2012

Saturday Farm Market

Thank you every one for stopping by the Downtown Appleton Farm Market on Saturday.
It was a great day fall around and an awesome day for us.

I am sorry we ran out of so many things (steaks, bacon, beer brats, etc.)
I wish I knew of an easy way of knowing ahead of time what were going to be popular items for the day.

This coming weekend, the 18th, I will bring extra of the steaks that I have.
If you like to get your frozen meat on your way out of the market at the end of the morning, please call or email by Thursday 6pm to reserve what you want.  That way you will know it is waiting for you and we have not run out by the time you get to our booth.  It also saves you time, you don't have to wait for us to dig through the freezers to find things.

We will be restocked on most items including Pork this weekend.

But, there are some things we will not have until the 25th:
Reg Bacon
Shoulder Bacon
the following we will have on the 25th but it will be a limited supply -
Tenderloin
Swiss steak
Round steak
Tip steak
Flank steak - only 2 on a steer
Skirt steak - only 2 on a steer


Wednesday, August 8, 2012

Cooler temps - time to grill

Now that we will have some cooler weather it will not be so hot standing next to a grill.
Now's a great time to grill out !!

Try our Pork Spare Ribs with Jimmy J's Razor Back Rib Sauce.  A great combination.

Bacon infused New York Strip
this is something you have to try.

Use Venneford Farms New York Strip steaks.  Cut criss cross slits in one side.
Use Venneford Farm Bacon chuncks and ends, cut into thin strips.
insert the Bacon strips into the slits in the New York Strip steaks, and place on the grill.

This is just wonderful.......

I recommend using the bacon ends because there is no need to use up your good full slice bacon and you can use the meatiest parts.

This weekend (8-11-2012), get 50% of Bacon ends / chunks when you also purchase New York Strip steaks. 
___________________________

If you know of anyone who likes Chevon (goat meat) my cousin Cathy will be butchering young goats in a few months.  She would like to know how many to hold for local customers before sending them out.  You can purchase by the whole, half or if there is enough interest, we will also have select cuts available by the package.

please check out my contacts page and call or email your interest.

Friday, August 3, 2012

Recipe

We have added some low fat cheeses to our selection at the farm market.

Low Fat  Cheeses”

We have more selection of Low Fat cheese than we had before:
We now have Low Fat Farmers, cheddar and Pepper Jack.


I have also added a great recipe for you to try.

Monday, July 30, 2012

Happy Anniversary

It is Venneford Farm Country Meats'  12th Anniversary
selling by the individual package at farm markets

We will be celebrating by giving away door prizes, meat & cheese, running special prices, etc. 
Check us out right here to see what is new for the weekend at the Downtown Appleton Farm Market.


This weekend, August 4
We will be giving away a Door Prize Package (several items)
to the 12 customer of the day
to comemorate the 12 years at farm markets.

Our families have been farming in the New London - Clintonville area for 155 years.  My in-laws changed over to beef farming in the early 1980's.  After my father-in-law became very ill with cancer in the 1990's we started farming on our own.

I had always wanted a little business of my own, so I researched direct marketing and in August of 2000 we became licensed to sell our meat by the individual cut.

Several of our relatives told us we were making a mistake by selling this way.  It is a lot more work, getting up at 3:00am every Saturday, picking up 100's of pounds of meat from the butcher to bring home, sort and organize to get ready for the farm market, the advertising and extra accounting work to just name a few.  And then there are the extra costs involved as well, extra insurance, electricity for 5 large freezers, delivery van, constructing the store front, advertising, etc.

BUT, WE LOVE WHAT WE ARE DOING.

Wednesday, July 25, 2012

BIG SALE ON RIBEYE STEAKS !!

For the last weekend of July is
National Beef Month
we will have our biggest sale yet.
RIBEYE  STEAKS
The more you buy the more you save.

Save $3.00 lb OFF each Ribeye steak. 
Buy just one if you like.
But, 
Buy 4 and get 1 FREE. 
That is the same as $3.50 lb OFF.


Keep checking back, there may be more news yet this week.

Tuesday, July 24, 2012

EAA - Serving up Venneford Farm Beef

Burgers and Pulled Beef

I just found out this morning that the Kangaroostaurant will be at EAA.
They will be serving Burgers and Pulled Beef Sandwiches made from Venneford Farm Country Meats all natural beef on:

Thursday from 5:30 to 8:30
Saturday from 3:30 to 10:00

If you are at EAA make sure you look for their brightly colored mobile kitchen, you can't miss it and you won't want to miss their cooking.  It is great !!!!


Monday, July 23, 2012

New Cheeses and Butchering dates

We will have some new cheeses at the Farmers Market that we didn't have before.
FETA
ASIAGO
and others, stop in on Saturday to see what we have.

Butchering Dates Coming Up:
We will have quarters and halves available for stocking your freezers in August, September and October.
We butcher the first Monday of the month, so if you are interested, we need orders in by the 15th of the month before.

But for August, there is still time to get your orders in.
This time of the year the openings fill fast.  If you have any questions just give a call or email, see our contacts page.

Remember, we now take credit cards so it is easy to put your downpayment on your card and pay a little each month.

Thursday, July 19, 2012

Farm Market July 21

Hello from
Venneford Farm Country Meats

We are restocking on cheese this week.  We are also checking on bringing in more differant cheese or flavors.  We want to add more Low Fat and even Low Sodium cheese.  We will keep you updated on this.
Check out the new tab at the top, I now have all the cheeses we bring listed.

Blueberry Haven is a Wisconsin Blueberry farm that is located just on the other side of the country block from us on County Road XX.  They are now open for pick-your-own.  When driving toward Clintonville, watch for signs on Hwy 45 and county roads D and XX. 

I went to the Farm Technology Days yesterday.  this was the first time I have been able to go.  It was great, so much to see I wish I had another day to go.  My 2 little grandkids just loved the kids area and see the calves and horses.

Check out our referrals under the Contacts tab above.

Thursday, July 12, 2012

July is National BEEF Month

Hello from
Venneford Farm Country Meats

Up Coming Dates !!

July is National Beef Month - week 2

To celebrate National Beef Month we will have several things going on this weekend.
We still have some great prizes left from our drawing last weekend, SO, if you bring back your drawing slip you picked from the can last week and use it when making a purchase this week, you can pick from the remaining ones left.  We still have a 5%off, 10%off and a Door Prize one left as well as others.

Also, this Saturday, The First , 5th and 10th customers of the day will get One FREE RibEye Steak.

Flat Iron steak vs. Mock New York Steak !!
Same muscle, 2 ways to cut it, and many names.

Flat iron steak is the American name for the cut known as butlers' steak in the UK and oyster blade steak in Australia and New Zealand. It is cut with the grain, from a specific muscle in the shoulder of the animal, producing a cut that tastes good, but is a bit tougher because it's not cross-grain.

Mock New York Strip is cut from the same muscle but is cut across the grain making it the second most tender cut of meat from the animal, second only to tenderloin.  This cut tastes like a ribeye and remains moist because of the marbling.  When cut across the grain  it looks a little like a New York Strip which is how it got its name.

We carry the Mock New York Stripe steaks, they come in packs of .5 to 1.0 pounds and have 2 or 3 steaks in each pack.  They can be pan fried, grilled, use for kabobs and much more.  I love them pan fried with lots of onions.

NO it’s not in there....

Our sausage and brats are not only MSG Free but also are Gluten FREE.

Taking Credit Cards !!

Thank you for your patience,  WE are now up and running completely for taking credit cards, swiping them and everything.


Bacon Ends have many uses........

Bacon ends make it very easy to add bacon to salads, baked beans, etc. or anything that you would crumble bacon for.  But crumbled bacon is messy.  Using bacon ends is not.  Bacon ends are cubes or chunks left from cutting the nice long strips of bacon.  They can be quit meaty.  It is very easy to slice off little pieces and pan fry them.  Because they are already small pieces there is no need to crumble.  Fry , drain and ready to use.  No mess.  We have them in Regular ends and Shoulder bacon ends.  The package sizes can vary from .5 to 1.25 pounds.


Remember, we take EBT tokens.

Friday, July 6, 2012


Hello from
Venneford Farm Country Meats

I am sorry that I am posting after so many of you have already checked in today.  But this has been one busy week.  

  
July is National Beef Month
Check out the specials tab above. 

Polish vs. Kielbasa !!

I get asked all the time what the difference is between Polish sausage and Kielbasa.  Well not a lot, the spices and seasonings are the same.  They are really the same thing with 2 different names but, in our case there is one little difference.  I have my Polish sausage made all Beef.  And my Kielbasa is all Pork.  But they are both in brats so you can use them in or out of a bun.

WHAT'S UP ON THE FARM....

Our grandkids were over last weekend and we got lots of pictures of them helping to feed the cows.  I will try to get some of these pics put on our farm page over the next couple of weeks.  Click on the farm sign to the right to see if they are there.

Taking Credit Cards !!

I am very sorry for the bad WiFi signal causing trouble with my taking credit cards last weekend.  I just got a Hot Spot device tonight.  Getting it charged now so I can try it out tomorrow.  I hope to not have any problems with it Saturday.  I want to thank those who trusted me to take down their info the ancient old fashioned way last weekend.

My butcher told me this week that the processing charges for cutting, wrapping, making sausage, etc. will be going up.  So, since is have to re-evaluate my prices anyway, I will look at working it out so that the cost of using the credit card program will be covered.  That means that the 3% charge for using your credit card will be temporary.  Please bear with me, this might be the last weekend that I add that service charge.  I will, however, try to make my price changes as minimal as I can.  Some items will not change at all. 

Thanks for being so patient with my getting set up for credit cards.  Nothing is ever easy even when it sounds easy.

Re-Stocking.................

Apple & Cinnamon Porkie Links this weekend.  12 per pack.

Wednesday, June 27, 2012

The big news for the week

the big news for this week is that I am getting set up to be able to take credit cards.
I may have it up and running already this weekend at the farmers market.  But if not, it will definately be up and running for the next one.

Don't forget to click on "Specials" and print our coupons to use this weekend.  Kielbasa Brats are great on the grill in hot weather.

Thursday, June 14, 2012

Samples

Shaved Ham Lunch Meat

We will have samples of our ham this weekend, June 16.
Our ham is available in :
Shaved ham
Ham steak
Quarters of boneless ham that are great for cubing for salads

Wednesday, June 6, 2012

Prime Rib

I just love good food, don't you?

another good idea for a special Father's Day meal  -  Prime Rib....










Our Beef Boneless Rib Roasts are about 2 pounds.
Can you just picture making the rib roast on the grill with all
kinds of fresh veggies from the farmers market,  ....
can you say "Yummmmm"

We have a limited supply of Beef Boneless Rib Roasts, so if you
would like one, you can call or email to reserve it. 
Check our contact page.

Our rib roasts are well marbeled , which is what you need to be graded prime and where the great taste comes from.  But yet ours are not overly fatty because we feed our cattle to keep them lean.

You will find us under the trees in Houdini Plaza on the 16th for the summer farmers market in Appleton.

Friday, June 1, 2012

2 Weeks from tomorrow

The summer farm market in Appleton is just 2 weeks away.

I picked up some of my meat from the butcher today.  It's time to get organized, start planning and get things ready for opening day.

It will be a busy day for everyone.  And with Father's Day being the next day, items for the grill will be most popular.  If you want to order ahead to have things reserved for you, just go to our contact page and email or call.  Remember, when you order ahead you get 5% off.  (does not include chicken)  and if you pick out one of the special Father's day boxes, they are an even bigger savings.

Father's Day boxes can be picked up before the 16th by contacting me soon, I can drop them off at Natural Expressions Bakery near Plauman Park on the north side of Appleton.  Then you can pick them up at your convenience.

Saturday, May 26, 2012

Father's Day Specials at the Farm Market June 16

You can Order the following special boxes of meat to be picked-up on the 16th at the farm market.
Order by email or phone and save, save, save.....  (see our contact page)

Father’s Day Specials

6.5.4  Steak  Box                 $10.00 lb
6    Rib-eye Steaks                               Savings of 20%
5    New York Strip Steaks
4    Top Sirloin Steaks (8 oz. each)
Box is approx. 10 pounds; approx. $100.00



Dad’s  Favorite 
Steak  Box                           $10.88 lb
6    Rib-eye Steaks                               Savings of 20%
6    New York Strip Steaks
Box is approx. 8.5 pounds; approx. $92.50

Family  Mixed  Grilling  Box   $7.88 lb
6    Rib-eye Steaks                               Savings of 15%
6    Top Sirloin Steaks (8 oz. each)
1    Pack 1/4lb patties
1    Pork Shoulder Roast
1    Pack Brats (choice: Plain Pork, Kielbasa,
                         Beef Italian or Onion & Garlic)
Box is approx. 11.5 pounds; approx. $90.50