The GrassWay dairy farm is on a winding country road near New Holstein, WI. T For over 20 years, this is where people have come to see happy animals, outside in their natural environment. Sunshine, fresh air, exercise and nutrient-dense soils are our basis for healthy, happy animals right here in Wisconsin. The beef, chicken, turkey and eggs, along with other organic foods, are available in an on-farm store. Because of zoning issues, a small membership fee is required.
Stop in to chat for awhile, show the kids the new calves and free range chickens. There are baby lambs in the spring now too! They’ll talk for hours about what they’ve experienced here, without the video games. We can’t wait to meet you and show you how an organic family farm operates, using permanent managed pastures and organic materials to create a healthy environment. This is the way farming needs to be.
Now is a great time to make deeply nourishing and satisfying bone broths. Remember, the quality of your stock reflects the quality of the bones used. The purpose of slow simmering with a mild acid (like apple cider vinegar) is to leach out the minerals from the bones. You do NOT want to use an animal that has been given drugs or hormones. What is in the bones will be in your stock.
The chicken stock packages that we sell yield about 1 cup of meat, along with the ever-so-versital chicken stock. Cook the chicken stock bones about half an hour and remove the bones to cool enough to handle. Pick off all of the yummy meat. Then toss the bones back in the water with some apple cider vinegar (about 1/4 cup to 1 gallon of water), to simmer slowly 12-24 hours. Strain and cool. Toss the bones and any veggies you’ve added – you’ve cooked out every bit of flavor. Freeze the stock.
Beef bones (the knuckly and marrow bones) can be simmered (a VERY slow boil) up to 3 days (yes – I said 3 days). Strain and freeze. You will be astonded how easy and delicious homemade soups are once you have bone broths in your freezer. Call us if you have any questions. That is what we are here for!
It’s very early February and we’re starting to dry cows up in preparation for babies due starting March 24th. The milk supply is shrinking and everyone is totally sick of the cold and snow.
Our normal store hours are 9:00 to 5:00: Monday, and Wednesday through Saturday. In addition, starting Feb. 1 to March 23rd, we’ll be open for 1 hour on Sunday morning, from 9:00 to 10:00. We’ve started running out of milk on Saturday afternoons, so don’t hesitate to call about availability. By April 1, this shortage will be just a memory. And hopefully so will the cold and snow!