10/26/2024
Sat., Oct. 26, 9-9:30AM Central. Find wild food in your own backyard! From dandelions, chickw**d and cleavers in spring, to goldenrod in the fall. Forager/author Lisa M. Rose tells us how. Tune in, www.wpcaradio.org
We farm for flavor and health: of the land, insects and plants, and people! Enjoy our beef, take an herbal medicinal herb tour, or remedy-making class.
765 50th Avenue
Clear Lake, WI
54005
| Monday | 10am - 5pm |
| Tuesday | 10am - 5pm |
| Wednesday | 10am - 5pm |
| Thursday | 10am - 5pm |
| Friday | 10am - 5pm |
| Saturday | 10:30am - 5pm |
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Our farm is about great taste, high nutrition and regenerating our soil. We raise BueLingo cattle on grass - and only grass - year round on 72 hilly Wisconsin acres near Minneapolis/St. Paul metro. Why? Because our goals are contented cows that can deliver beef thats high Omega 3's and CLA's (healthful fatty acid that exists only in 100% grass-fed animals). We never feed grain, growth hormones, or sub-therapeutic antibiotics. Our beef is processed at nearby family-owned USDA-licensed facility. Purchase our beef and eat with a tiny carbon hoofprint (R). Our variety packages start at just 30 lb. all the way up to a full cow. Each order contains roasts, steaks and ground beef. You can also order ground beef in quantity, and our nitrate- and nitrite-free summer sausage. That’s guilt-free eating.
We hope you’ll come visit. We’d love to hear about your food journey. Walk our pastures and meet the moos. Come and take a hands-on artisan baking class in our farm teaching-kitchen. Enjoy an afternoon of conversation and deliciousness at a Cowgirl High Tea. Each high tea includes three courses, with gluten-free options always available.
We hope you’ll come visit. We’d love to hear about your food journey. Walk our pastures and meet the moos. Come and take a hands-on artisan baking class in our farm teaching-kitchen. Enjoy an afternoon of conversation and deliciousness at a Cowgirl High Tea. Each high includes three courses, with gluten-free options always available.
The first course is about savories: a 100% grass-fed beef burger on home-made brioche bun, and an individual Italian frittata, or Israeli-styled hummus and spicy shakshuka, or Asian Pho made with our own bone broth.