No longer in business

Hello all
Sorry but we have retired and are no longer in business.

Natural Local Raised Beef, Pork, Goat and Chicken meat

At the Appleton Downtown Indoor Winter Farm Market
100 College Ave.  Appleton   9:00 am to 12:30 every
Saturday in March, 2014

Check back for our March is "National Frozen Food Month"
specials and coupons to be posted soon.  There will be some really great specials.

See you at the market ...................

Buy quality - Reduce waste - Saves Money

The radio station I listen to has been having a segment on Monday mornings on “Saving Money”.  They talk about different ideas and things you can do or do differently to save money.

Last week they brought up buying meat locally and buying it by quarters, halves or whole animal.   But like they said, then you have to have the freezer space to do it. 

For some people this is not efficient.  They don’t use all the different cuts or would never use that much in one year.   A key in trying to save money is in looking at what you use and how you use it.  It is not always a matter of the sticker price.

You can actually save money by buying individual packages of meat from Venneford Farm Country Meats at the farmers market over buying the same cut of meat on sale at a grocery store by reducing waste.

I have heard the same story over and over.  ‘They had a big sale on meat at the grocery store so I bought 10 pound, I put 5 pounds in the freezer right away and was going to use the rest that week, but, the next day the meat was all slimy and smelled spoiled, I had to throw it out.  When I went to use some I put in the freezer, by the time it thawed it was also spoiled.’   The reason for this is that the meat is already days away from spoiling and the store puts it on sale to try to get some return on their money before they have to throw the rest out.  So, if you don’t use it the same day you purchased it you may be throwing  your money away.

If you change your mind or put off making what you planned enough times, throwing out spoiled meat each time, you will have spent more on the cheap sale meat than you would have spent buying a top quality cut of meat from us.  And, our meat is frozen at the peak of its freshness so once thawed out you can change your mind and delay making that meal for days and still come back to that cut and use it later and it will still be tasty and fresh.

Another story I have heard is ‘We bought the meat on sale, it was such a good price but only one piece was tender and tasty, the rest was so bad we gave it to the dog.’   That meat may have been cheap but was it worth it to use grocery dollars to feed the dog?

So, sometimes the savings is in buying quality not the cheapest price.

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.

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

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.

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.

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.

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

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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.

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.

Harvest Pork Stew

 

Ingredients 

 recipe makes 6 servings

 

2 tablespoons butter or oil

1 1/2 pounds boneless pork, cut into 1/2-inch cubes (Our pork stir fry works great for this)

2 cloves garlic, minced

1 medium onion, chopped

3 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon rubbed sage

1 bay leaf

3 cups frozen, cubed butternut squash

2 MacIntosh apples, cored and cubed

2 large potatoes, peeled and cubed (optional)

2 cups carrots, peeled and diced (optional)

 

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.

Support your local Disabled American Veterans

Chapter 53

 

You’re invited to

Maddie’s Funtastic- Scaretastic Trails

Date: October 19^th and 20^th       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

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.

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.

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.

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.

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.

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