Tuesday, November 22, 2011

Poultry Time

I can't believe it's almost three months since I posted on here!!! The end of summer and fall are always busier than any other time of the year. Since I last wrote the crops have been been harvested and I finished the canning and freezing. It was a good harvest all round. The second crop of chickens has come and gone and our barn is empty right now, and the garden has been put to bed with a nice blanket of chicken manure!!!

James, Bill and Dad are busy finishing the cultivating and discing of the fields to get them ready for their winter rest.(and ours!)They still need to cut some wood so it can dry for next year. (You always work a year ahead on the wood.)

The freezer has a new supply of delicious chickens from 5lbs-9lbs selling at $2.99/lb.
Geese are also in the freezer now and also a very limited supply of ducks.

The turkeys have a few weeks to fatten up with the date for them to meet their waterloo being Dec. 14.!!! We can only raise 50 turkeys and they usually go fast. If you haven't ordered one yet and you want one, let me know soon. They will be selling for $2.69/lb. Taste the difference!

Pork and beef are well stocked. I just got a couple of large hams in and a couple of large prime rib roasts if you're looking for something bigger that's not turkey!

Maple Syrup is sold out for this year but March and April are just around the corner!!!!

Lastly, a new recipe for you to try. This one has nothing to do with meat! It's time for a sweet treat!!

Pumpkin Gingerbread with Caramel Sauce (If you're a gingerbread fan you have to try this. It is scrumptious!)

2-1/4 c. all purpose flour
1/2 c. sugar
1-1/2 tsp. ground ginger
1/2 tsp cinnamon
1/4 tsp. cloves
1 tsp. baking soda
1/4 tsp. salt
2/3 c. butter
1 egg
1 c. buttermilk
1/2 c. canned pumpkin
1/2 c. molasses(I use dark maple syrup instead)

Caramel Sauce

1/2 c butter
1-1/4 c. lightly packed brown sugar
2 T. corn syrup(I use maple syrup here too)
1/2 c. heavy whipping cream(I just used milk and it was fine)

In a large bowl mix the first seven ingredients. Cut in the butter till mixture resembles fine crumbs. Mix egg, pumpkin and buttermilk together in a separate bowl and add to the dry ingredients. Combine mixture just until it's moistened. Spread in an greased 9" square pan. Bake 350 deg. for 40 min. or until cake tester comes out clean.

For sauce: melt the butter in a saucepan and add the syrup and sugar. Bring to a boil. Lower heat to medium and cook until the sugar is dissolve, about 1 minute. Stir in the cream and return to a boil. Remove from the heat. Serve this sauce over the warm gingerbread.
9 servings

That's all for this time. My goal is to get on here a little more often. Time will tell!
Hope to see you soon.

Wendy for Knollbrook Farms

Sunday, August 14, 2011

August Abundance

I was reminded the other day that I hadn't posted anything on my blog for awhile! It's hard to believe that August is here and half over already and I guess I missed July. August is always a super busy month and I think it's a month that produces an amazing amount of fresh fruits and vegetables along with the harvest of crops.
We finished the 1st cut hay a month ago, which is excellent and then we received some much needed rain that has helped the 2nd cut to come along. It's basically ready to do now but James and Bill have been busy with the wheat. They finished combining it yesterday(Aug. 13th) and now have all the straw to bale. The mixed grain is ready to combine and they will do it this coming week and of course there will be straw to bale from it, as well. The days are very long in August trying to get everything done.

Our poultry barn was completed in July and filled with chicks over 3-1/2 weeks ago. They will go out on August 30th.
However, I am going to pick up roasting chicks on Thursday, which will be raised the old fashioned way, for your eating pleasure!!! They will be ready in November.

Last time I wrote about looking forward to eating the fresh veggies and now many of them are over. The peas, beans and raspberries were delicious, carrots and beets are continuing and the corn is just beginning. I've had an abundance of cucumbers which has resulted in my kitchen becoming a pickle factory! Bill and James much appreciate this as they both love pickles!
We're looking forward to cantaloupe and squash and pumpkins, which are yet to come.

Fall is just around the corner and it's time to think about ordering your beef 1/2s or 1/4s.
A couple are spoken for already but it is definitely time to place your order.
We have cattle booked in Oct. and November. When you book we ask for a $100.00 deposit
and then the balance is paid when you pick up at our farm. Sometimes we can deliver.
1/4s are $2.69/lb and 1/2s are $2.59/lb hung weight, cut, wrapped and frozen.
E-mail or give us a call for the details and order yours soon.

Last but not least, here's another recipe for you to try.
It's a stir fry that features pork. Great for a quick summertime meal that doesn't heat the house up. It makes a lot so you could certainly half the recipe.

Pork and Vegetable Stir Fry

8- 1/4" pork chops(I often use about 3-4 cups leftover cooked, chopped pork roast instead)
salt, pepper, garlic, and sage to taste
1 tbsp. butter or margarine
Melt the butter in an electric frying pan or skillet on the stove. Season the chops to taste and cook 4-5 minutes each side. Remove and cut up to smaller pieces. Set aside. If using precooked meat, season and lightly brown in frying pan. Then set aside.

1 cup water
1 tbsp. beef stalk mix
1 tsp. dijon mustard
750g (1 bag) vegetables- mixture of green and yellow beans and carrots
3/4 cup apple juice
2 tbsp. flour
Combine apple juice and flour and set aside.(shake together in a screw-top jar)
In the same frying pan as you cooked the meat add the water, beef stalk mix, dijon mustard and vegetables. Mix well and cover. Cook 3-5 minutes or until the vegetables are nearly tender.
Add the apple juice and flour mixture and stir until sauce is thickened and vegetables are tender. Add the meat and coat with sauce. Heat for 1-2 minutes and serve.
Serves 6
This is good served with or over rice. Enjoy.

Hope to hear from some of you.
Until next month

Wendy for Knollbrook Farms

Sunday, June 26, 2011

Growing Forward

I'm not sure what happened to June, but it's nearly gone and I'm looking forward to summer vacation. I have two months off from my job but I don't suppose there''ll be much so called "down time." There's always plenty to do on the farm in the summer!!!

Bill and James finally finished the seeding on June 15th, which is the latest we've ever finished. However, we're fortunate to get all our land seeded when many others did not. Farming is always at the mercy of the weather!!!

Our new broiler barn is finally under way and it'll need to be finished by mid-July. Needless to say we've been busier than ever in June and July promises to be the same.

I finished planting my vegetable garden in mid-June and everything is now up and growing-Can't wait to taste those fresh veggies!!!
Rhubarb is a favourite in our house and I've decided to share a couple of recipes featuring it, instead of meat based recipes like I usually do. Look for them near the end of this blog.

Sausage is an easy summertime meal and we have four flavours to choose from-Regular, Honey Garlic, Garlic and Italian.
Sausage will be on special from June 27 to July 5th just in time for those Canada day BBQ's.
Price will be $2.89/lb (reg. $3.19)

Well, I guess that's all for now. Next time I write we should be hearing the sounds of thousands of chicks and perhaps I'll be in the middle of canning and preserving!

Enjoy your summer and we'll hope to see some of you. Stop by or give a call first!

Wendy for Knollbrook farms

Rhubarb Juice Concentrate

4 cups chopped rhubarb
6 cups water
1 cup sugar
1/4 cup lemon juice
1/2 cup orange juice

Mix rhubarb and water in pot. Bring to a boil and boil for a minute or so.
Strain and reserve juice.
Mix sugar, lemon and orange juice with the rhubarb juice. Stir until sugar is dissolved.
Cool. Serve with ginger ale to taste.This is usually about 2/3 juice to 1/3 ginger ale.
You can double and triple this and freeze the concentrate and then enjoy it in the winter!

Rhubarb Custard Squares

1 cup flour
1/3 cup confectioners' sugar
1/3 cup butter or margarine

1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups finely chopped rhubarb, fresh or frozen

In a bowl combine flour and confectioners' sugar. Cut in butter until coarse crumbs. Press into the bottom of a greased 7"x11" greased baking dish. (9"x9" works too) Bake for 12 minutes in 350 deg. oven. For filling, mix the first four ingredients in a bowl. Stir in the rhubarb and pour all over warm base. Bake 350 deg. for 35-40 minutes or until wooden pick inserted in the middle comes out clean. Cool. Serve warm or cold with a little dollop of whipped cream. MmmMmm!!! Store leftovers in the refrigerator. Serves 9

Monday, May 16, 2011

Spring-New Life!

Spring , I think, has finally come, and our much anticipated foals definitely arrived.The first one was born May 1st and the other one came on May 9th. Both of these foals were colts and are named Reuban and Moose. Reuban is a good match to our yearling colt from last year and they will make a good team in the future. Moose was a big, strong colt, thus the name! Mares and foals are doing well!!
We've had more calves born and still more to come, along with chicks hatching from the incubator, there's been lots of new life.
The cultivator, disc, and seed drills were going full speed last week and also the manure spreader. The air was a little stinky for a few days but the manure is good for the soil. Bill got half the corn in and all the grain got planted. Now we need to wait for it to dry up again to finish the corn and plant the beans. Some warmer weather would be great too!!

We're having a Yard Sale on Saturday, May 21st from 9-3 if anyone's interested. Rain or shine.

and......It's BBQ time....So....
Steaks and Smoked Chops On Special

We're having a Special on T-Bone and Sirloin Steaks along with Smoked Pork Chops,
starting May 18 until May 24th.

T-Bone Steaks will be $5.49/lb ( reg. 6.49)
Sirloin Steaks will be $5.29/lb (reg. 6.29)

Smoked Pork Chops will be $3.19/lb (reg. $3.59)

We're well stocked for your summer meat needs and look forward to seeing some of you. Support your local farmer and KNOW where your meat comes from!!!
By Chance or by appointment.
Enjoy Spring.

Chow for Now.
Wendy for Knollbrook Farms

Saturday, April 30, 2011

April Showers...

Hello everyone!
Spring has been slow to come here as it has been in many places in Canada. Lots of rain and cool temperatures has resulted in everything being behind. The seeds are ready to go in the ground as soon as it dries up!
Maple syrup season is over for another year. All the spiles have been pulled from the trees and the buckets are washed and put away. We had a better than average yield with mostly medium and amber syrup. Some of our syrup has traveled to northern Ontario, Germany, Texas and Mexico. We appreciate everyone who purchased syrup. There is still a good supply if you didn't get yours yet.
Spring brings all the new babies. We have a few goslings and a pair of ducks that are laying eggs so we'll have ducks and geese in the fall for your roast pan! James has been running the incubator with eggs in it and has hatched out some chicks; Barred Rocks, and Rhode Island Red chickens. The ducks will hatch out in mid-May.
The calves are beginning to arrive and we're anxiously awaiting the births of two Clydesdale foals. Bonnie is well over due and Flash is due next week. James also bought two young filly Clydesdale horses from Manitoba. They arrived here in late March.
Spring is a super busy time on the farm but we always have time for your visit. If you need meat or eggs or syrup someone is usually around but remember it's by chance or appointment Monday to Saturday.

I am including a simple little recipe here for Maple Butter.

Maple Butter

1/2 cup soft butter
1/4 cup maple syrup

Cream the butter with an electric mixer and then mix in the syrup until well blended.
Store in the fridge. Makes about 3/4 cup. Serve on crackers, toast, bagels or muffins!
Yum Yum!!!

Till next time

Wendy for Knollbrook Farms

Thursday, March 17, 2011

Mmm Mmm Maple Syrup! (& Beef Special!!)

Good Morning to everyone.
February slipped away and now March is half gone. I'm enjoying a few days off the bus with this week being March Break.
It gave me an opportunity to go out the bush and help Bill and James and Grandpa tap trees.
Yes! About 200 trees are tapped and that beautiful clear sap is running into the buckets and we will soon boil it into golden maple syrup! Late afternoon yesterday was calm and warm and sunny and when we finished tapping we stood quietly and listened to the drip dripping of the sap.
What an amazing thing maple syrup is! It's full of antioxidants, minerals and calories! However, it has equal calories to brown sugar, less calories than honey and far more nutritional benefits than either! The antioxidants are comparable to broccoli or bananas.
It's a wonderful treat on your pancakes or ice cream and delicious to bake with. Amber syrup is the best for baking, while light and medium grades are best for your pancakes, etc. Amber syrup is darker and has a stronger flavour and is slightly cheaper. I'm including a recipe using maple syrup at the end of this blog!

I mentioned having a special in February on some meat but it did not materialize so we're having a SPECIAL ON BEEF ROASTS starting today, March 17th until March 31st.

Prime Rib, Rump, Eye of Round, Sirloin and Sirloin Tip will be $5.99/lb(reg. $6.99)
Round Steak roasts will be $5.19(reg. 5.99) and
Short Rib and Blade roasts will be $3.99/lb (reg. $4.99)

It's a good opportunity to try some of our naturally raised beef that does not have any hormones or drugs.

Hope to see some of you over the next few weeks. Come out and see the syrup boiling or to try some of our delicious meat. We still have a good supply of roasting chickens and pork, a few turkeys and lots of eggs! Remember we're here by chance or appointment.
Till next time.
Wendy for Knollbrook Farms

Chewy Maple Coconut Cookies

1/2 cup butter or margarine
1 cup loose pack brown sugar
1 egg
1/2 cup pure maple syrup
1/2 tsp. vanilla
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup flaked coconut

In mixing bowl beat butter and sugar until fluffy.
Add egg, syrup and vanilla. Combine flour, baking powder and salt
and add to butter mixture. Stir in the coconut.
Drop by teaspoons onto greased baking sheets.
Bake 350 deg. 10-12 minutes or until lightly browned.
Yield 3-4 dozen. These cookies spread out a bit and when cool they
are chewy.


Saturday, January 29, 2011

January Cold!

Hello everyone!
January is just about over and the days are getting longer as we progress towards spring.
Things are quiet on the farm right now. Of course there are always things to fix and the guys try to cut wood when they can. They also work with the horses more in the winter and since we a have a nice covering of snow it's great for sleigh rides!!!

Winter is a good time for cooking up all those comfort foods like soups, stews and chilli, or maybe a good pot roast! We are well fixed for beef, pork and chickens and there are even some turkeys left if you missed getting one at Christmas. Following is a recipe for Minestrone Soup.

Come on over and try some of our meat. I think you'll find prices comparable or better than the store and the taste is definitely better. Watch for a special in February.
Also, if a sleigh ride is something you'd fancy, give us a call, e-mail, or leave a comment on this site. Happy sleighing!

Till next time,

Wendy for Knollbrook Farms

Minestrone Soup

4 slices of cooked, crumbled bacon
1 lb. ground beef, browned and drained
2 cups celery, chopped
2 large onions
2- 156ml(5.5 oz.) cans tomato paste
2 Tbsp. beef soup base
10 cups water
4 tsp. brown sugar
2 tsp. black pepper
2 tsp. oregano
1 cup uncooked macaroni
1 large or 2 med. sliced zucchini(I usually add a bag of frozen grated zucchini-4 cups approx.)
grated Parmesan cheese

Cook meats, drain off fat. Add water, soup base, celery, onion, paste, and seasonings.
Bring to the boil and then simmer for 30-40 minutes or until celery and onions are almost cooked. Add macaroni and zucchini and simmer for 10 more minutes. Stir every few minutes to keep macaroni from sticking. Sprinkle with parmesan cheese just before serving. Serves 12.

I often double this and freeze some or give some away!