2 Farm Markets Left Before Christmas

Hello from Venneford Farm Country Meats

See the recipes for slow cooker pot roast below.

Up Coming Dates !!

The Winter farm market is closed on Dec 24.

It is open on Dec 31, however I will not be there.  We are having our family Christmas party on New Years and I need time to get ready.

Please be sure to stock up on everything you need for meals, buffets, parties, snacks, breakfast, the Packer games, etc. for the week of Christmas and New Years.  There are 2 markets left before Christmas.  Then, I will be back on 1-7-2012.

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

We butchered pigs this week.  So, I will be restocked on the following this weekend.

Plain Porkie Links

Maple porkie Links

Shoulder roasts

Pork steak

Pork cutlets

Pork Loin Roasts (sirloin)

I will also have boneless center cut Loin Roasts for Christmas.

On Dec. 17 I will have bacon and boneless half hams.

Samples.................

We will have samples of our all Beef meatballs this weekend and they will be in a sauce made with Peach Marmalade from Red Belly Farm who’s booth is upstairs on the second floor at the farm market.

SOUP SEASON

We will have a special on chicken soup stock (necks and backs) and large packages of Beef soup bones (3 pounds and up).  The chicken soup stock is $1.00 OFF per package and the Beef soup bones are 50% OFF.  To be sure we bring enough with us, drop me an email to let me know you want some.

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Remember, we take EBT tokens.

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Question & Answer  ------

I was asked today if the Kangaroostaurant uses our beef.  YES they do.  They use only Venneford Farm beef.  This week I had their bacon cheeseburger soup.  It was a great choice for a cold day.  I also took along a container and bag and bought supper to go.  They put the shredded beef in the container for me and the buns in the bag so I could put it together myself when I got home from work.

Kangaroostaurant also makes Christmas Cookies and fudge, check out their website.

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Spiced Orange Beef Roast with Sweet Potatoes (slow cooker)

Ingredients:

·         1 2 to 2 1/2-pound Sirloin Tip, Rump or chuck arm pot roast

·         non-stick cooking spray

·         4 whole cloves

·         1 small cinnamon stick, broken into a few pieces

·         3 medium sweet potatoes (about 1 pound)

·         1 pound turnip or rutabaga, peeled and cut in 1-inch pieces

·         1 medium onion, sliced into rings and separated

·         3 tablespoons quick-cooking tapioca

·         1/3 cup frozen orange juice concentrate, thawed

·         3 tablespoons brown sugar

·         1/2 teaspoon salt

Preparation:

Trim excess fat from beef roast. If necessary cut roast to fit into slow cooker. Spray a skillet with non-stick cooking spray. Heat skillet; brown roast on all sides.

Wrap cinnamon and cloves in double-thickness cheesecloth or put in small cheesecloth bag. Gather ends of cheesecloth and tie with string. Place the bag of spices in slow cooker.

Wash and peel sweet potatoes; cut in quarters. Place sweet potatoes (if using canned, do not add them yet), turnip, and onion to Crock Pot. Sprinkle tapioca over vegetables.

Stir together orange juice, corn syrup and salt; pour over vegetables. Place the roast on the vegetables. Cover and cook on LOW for 10 to 12 hours or on high for 5 to 6 hours.

Remove and discard spice bag; serve meat with the sweet potatoes and cooking juices.
Serves 6.