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