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.
This is good served with or over rice. Enjoy.
Hope to hear from some of you.
Until next month
Wendy for Knollbrook Farms