Ranke Family Farms

06/15/2026

06/06/2026

When farmers get away, what do they do? Go to a dairy breakfast of course! Thank you Monroe County Dairy Breakfast for a beautiful morning at Trescher Town-View Dairy in Cashton.

06/01/2026

Whole chickens back in stock beginning tomorrow, 6/2. Message us to reserve yours just in time for summer grilling and smoking season. We also have limited quantities of boneless, skinless breasts, tenders, drumsticks and wings available.

Whole chickens $4.50/pound
Breasts or tenders $8.50/ pound
Drumsticks or wings $5.00/pound

05/31/2026

$4/pound chicken drumsticks or wings; $8/pound chicken tenders 5/31 only! Message us for availability

05/20/2026

FRESH BROWN EGGS $4/dozen

The hens are working overtime so we’re passing the savings on to you. Available daily from the self serve refrigerator. Never been here before for eggs; message us for pick up details .

05/08/2026

Omelet and French toast for brunch; rhubarb crisp for dessert? Treat mom to something special for Mother’s Day using fresh, local ingredients. We have fresh eggs available for $5/dozen, rhubarb for $3/pound. Let us help you make Mother’s Day extra delicious this year!

05/04/2026

Mother’s Day less than a week away; bake something special like this decadent chocolate Bundt cake. Moist chocolate cake covered in rich chocolate ganache; your mom will be so grateful.

Chocolate Bundt Cake

2 cups flour
2 cups sugar
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup warm coffee or water (I recommend the coffee for a richer chocolate flavor)
2/3 cup buttermilk
1/3 cup sour cream
1/3 cup vegetable oil
2 tsp vanilla

Chocolate Ganache

6 ounces semisweet chocolate (I usually use baking chips)
2/3 cup heavy cream
1 tbsp light corn syrup

To prepare the cake:

Preheat oven to 350°F (175°C). Thoroughly grease a 10–12 cup Bundt pan with butter. Dust lightly with flour or cocoa powder and tap out excess.
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until fully combined.
Add 2 large eggs, 1 cup warm water (or coffee), 2/3 cup buttermilk, 1/3 cup sour cream, 1/3 cup vegetable oil, and 2 teaspoons vanilla extract.
Beat with a hand mixer on medium speed until smooth, about 1–2 minutes.
Pour batter into prepared Bundt pan. Tap pan gently on the counter to release air bubbles.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 15 minutes. Carefully invert onto a cooling rack and allow to cool completely before glazing.

To prepare glaze:

Place 6 ounces semi-sweet chocolate (chopped) in a heatproof mixing bowl.
Pour 2/3 cup heavy cream into a small saucepan and bring to a gentle simmer over medium heat. Once the cream begins to simmer, immediately remove from heat and pour over the chocolate. Let stand for 5 minutes.
Stir until smooth and fully melted. Stir in 1 tablespoon light corn syrup until combined.
Drizzle ganache evenly over the cooled cake.

Delicious served with a dollop of fresh whipped cream and a few berries on top.

04/25/2026

The rhubarb is ready! Beautiful rains plus warm sunshine equals early rhubarb; limited amounts available now with lots more to come in the next few weeks. $3/pound. Message us to arrange pickup.

04/11/2026

Fresh eggs, buy 4 dozen get 1 dozen free through 4/30
Or while supplies last
5 dozen for $20