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

1 comment:

  1. Hi Wendy,
    This gingerbread cake sounds delicious. I just might try it for dessert tonight.