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
Saturday, April 30, 2011
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.
Enjoy!
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.
Enjoy!
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!
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!
Tuesday, December 21, 2010
Merry Christmas
Two postings in one month is probably a record for me but I thought I would use this posting as an opportunity to wish everyone who reads it a Merry Christmas. We are winding down for this year and look forward to what 2011 will bring. There are always changes.
Thank you to everyone who has bought meat and syrup from us and we hope to have the pleasure of serving you again next year.
We still have some turkeys available from 12lb -18 lb even if you don't need it for Christmas, they are good for New Years and beyond!
I'm not putting a recipe on this time but look for one in January!
Once again Merry Christmas and Happy New Year.
Blessings
Wendy and Bill, James and Nathan
Thank you to everyone who has bought meat and syrup from us and we hope to have the pleasure of serving you again next year.
We still have some turkeys available from 12lb -18 lb even if you don't need it for Christmas, they are good for New Years and beyond!
I'm not putting a recipe on this time but look for one in January!
Once again Merry Christmas and Happy New Year.
Blessings
Wendy and Bill, James and Nathan
Wednesday, December 8, 2010
Turkeys- Dec. 8, 2010
The snow has arrived and so have the TURKEYS!
Bill and James took the turkeys to be processed today and they arrived back tonight. They are $2.59 /lb and will be frozen. The sizes range from 12-18.5 lbs. and they look very nice. They go quickly, so if you need one you should call us soon.
Here's a couple of turkey tips in case you didn't know already!!!
When buying a turkey, allow about 1 lb /person for a generous serving and a few leftovers for sandwiches or casseroles.
Make sure you thaw the turkey completely before cooking.
Also,you can hardly serve turkey without dressing, and if your family is anything like ours, there is never enough. Here is a recipe for Crock Pot Dressing that makes a big amount and tastes wonderful!!
Bill and James took the turkeys to be processed today and they arrived back tonight. They are $2.59 /lb and will be frozen. The sizes range from 12-18.5 lbs. and they look very nice. They go quickly, so if you need one you should call us soon.
Here's a couple of turkey tips in case you didn't know already!!!
When buying a turkey, allow about 1 lb /person for a generous serving and a few leftovers for sandwiches or casseroles.
Make sure you thaw the turkey completely before cooking.
Also,you can hardly serve turkey without dressing, and if your family is anything like ours, there is never enough. Here is a recipe for Crock Pot Dressing that makes a big amount and tastes wonderful!!
Crock Pot Dressing
1 cup butter or margarine.(I use less-actually I use 1/2 cup and add some water- just whatever)
2 cups chopped onion
2 cups chopped celery
12-13 cups dry bread cubes
1-1/2 tsp. salt(I omit this)
1-1/2 tsp. sage
1 tsp thyme
1/2 tsp. pepper
1/2 tsp marjoram
2 to 2-1/2 chicken broth
2 eggs, beaten
Melt the margarine in a skillet and saute' onion and celery. Pour over bread cubes in a large mixing bowl.
Add seasonings and mix together well. Pour in enough broth just to moisten.
Add eggs and mix well.
Add eggs and mix well.
Pack into 5-6 quart slow cooker and cover. High 45 minutes and then turn to low for 4-8 hours. Stir half way through and check moistness. If it's too dry add some broth, too moist leave the lid ajar.
You can also add apples pieces, raisins or whatever other things you like in your dressing.
I hope to talk to you all again soon.
Thanks.
Wendy
You can also add apples pieces, raisins or whatever other things you like in your dressing.
I hope to talk to you all again soon.
Thanks.
Wendy
Thursday, November 18, 2010
Thursday,November 18, 2010
Hello from Knollbrook Farms.
October slipped through my fingers and now more than half of November is passed.
I'm not sure where the days have disappeared to, but just like the leaves, they're gone!
Soybean harvest was completed in fine form in October and the grain corn harvest was finished earlier this month. The discing and cultivating of the fields are done and they even spread all the manure-a necessary smell on a farm!!!
It is wonderful to have all the crops in and the field work done before December and snow! A nice change from the last couple of years.
The chickens made it into the freezer in October and now we're working on growing those turkeys for a yummy Christmas dinner!! They will be processed on December 8th. Order yours now as we have a limited supply.(thanks to govenment regulations!!) You'll be able to pick-up fresh on the evening of December 8th and frozen after that.
We have a good supply of steaks and we have decided to have a "STEAK SPECIAL" from Nov.18 to Nov. 30,2010. They are best before April 30,2011, so they are still in great shape and will taste delicious!
Sirloin $4.99 (reg. $6.29)
T-Bone $5.29 (reg. $6.49)
Rib $ 6.29 (reg. $6.99)
A limited supply of wing, round and blade steaks are available at the regular price.
Following is a recipe for steak.
Hope to see some of you before Christmas!
Happy cooking and enjoy the rest of your November!
Wendy
Oven Steak
2 lbs. of steak (sirloin or round are good choices)
2 tbsp. onion soup mix
14 oz. can tomatoes drained, reserve the juice
1 tbsp. cornstarch
1 tbsp. ketchup
1 tsp. worcestershire sauce
Cut the steak up into 1" cubes and place in 9"x 9" pan.
Sprinkle meat with onion soup mix and cut up drained tomatoes.
Mix reserved 1/2 cup of tomato juice with cornstarch, ketchup and worcestershire sauce.
Thicken over low heat or in microwave.
Pour over the meat. Cover and cook in 350 deg. oven for 2-1/2 hours. Stir once, part way through cooking.
OR...Forget the oven and place all this in a crock pot for 6-8 hours on low, 4-6 hours on high.
You can also make and cook this ahead and freeze some for later.
October slipped through my fingers and now more than half of November is passed.
I'm not sure where the days have disappeared to, but just like the leaves, they're gone!
Soybean harvest was completed in fine form in October and the grain corn harvest was finished earlier this month. The discing and cultivating of the fields are done and they even spread all the manure-a necessary smell on a farm!!!
It is wonderful to have all the crops in and the field work done before December and snow! A nice change from the last couple of years.
The chickens made it into the freezer in October and now we're working on growing those turkeys for a yummy Christmas dinner!! They will be processed on December 8th. Order yours now as we have a limited supply.(thanks to govenment regulations!!) You'll be able to pick-up fresh on the evening of December 8th and frozen after that.
We have a good supply of steaks and we have decided to have a "STEAK SPECIAL" from Nov.18 to Nov. 30,2010. They are best before April 30,2011, so they are still in great shape and will taste delicious!
Sirloin $4.99 (reg. $6.29)
T-Bone $5.29 (reg. $6.49)
Rib $ 6.29 (reg. $6.99)
A limited supply of wing, round and blade steaks are available at the regular price.
Following is a recipe for steak.
Hope to see some of you before Christmas!
Happy cooking and enjoy the rest of your November!
Wendy
Oven Steak
2 lbs. of steak (sirloin or round are good choices)
2 tbsp. onion soup mix
14 oz. can tomatoes drained, reserve the juice
1 tbsp. cornstarch
1 tbsp. ketchup
1 tsp. worcestershire sauce
Cut the steak up into 1" cubes and place in 9"x 9" pan.
Sprinkle meat with onion soup mix and cut up drained tomatoes.
Mix reserved 1/2 cup of tomato juice with cornstarch, ketchup and worcestershire sauce.
Thicken over low heat or in microwave.
Pour over the meat. Cover and cook in 350 deg. oven for 2-1/2 hours. Stir once, part way through cooking.
OR...Forget the oven and place all this in a crock pot for 6-8 hours on low, 4-6 hours on high.
You can also make and cook this ahead and freeze some for later.
Sunday, September 19, 2010
Autumn Colours
September arrived with a change of weather and it is cooler now, a welcome relief from the heat but also a reminder that winter is around the corner. The leaves are starting to change colour and we'll soon be starting the soybean harvest and the corn won't be far behind.
The chickens are getting close to there processing date of Oct. 6 and they will be tasty eating!
They've enjoyed beet tops, lettuce and zucchini along with their grain.
The turkeys are well on their way for December 8th and Christmas!
We will not have any geese or ducks this year, other than a few left in the freezer from last year. We were unable to get geese from our supplier and subsequently decided not to bother with the ducks this year either. Not many people want them.
I am going to put a new recipe on here today that can feature ham or chicken or turkey, depending on what you have leftover. There is no pasta in this which is a nice change.
Potato and Green Bean Casserole
6 cups cubed peeled & cooked potatoes
2 cups thawed green beans
2 cups of cooked cut up ham or chicken
2 cups Monterey Jack cheese or mozzarella, divided
1/4 cup finely chopped onion
1 can 10 0z. condensed cream of mushroom soup, undiluted
1/2 cup milk
1/4 cup mayonnaise
1/4 cup plain yogurt or sour cream
In a greased 9x13x2 baking dish layer the potatoes, beans, meat, 1 cup cheese and onion.
In a bowl, combine soup, milk, mayonnaise, and yogurt. Pour over top and gently stir to coat.
Cover and bake 350' F for 45 minutes. Uncover and sprinkle with remaining 1 cup of cheese. Bake 5-8 minutes more. Yield 8 servings.
Alternatively, mix everything together and place in a crock pot for 4-6 hours on low.
Sprinkle with remaining cup of cheese shortly before serving. You could a bit less milk and mayo and yogurt in the crock pot as the liquid does not boil away.
Hope to see some of you this fall.
Take care.
Wendy for Knollbrook Farms
The chickens are getting close to there processing date of Oct. 6 and they will be tasty eating!
They've enjoyed beet tops, lettuce and zucchini along with their grain.
The turkeys are well on their way for December 8th and Christmas!
We will not have any geese or ducks this year, other than a few left in the freezer from last year. We were unable to get geese from our supplier and subsequently decided not to bother with the ducks this year either. Not many people want them.
I am going to put a new recipe on here today that can feature ham or chicken or turkey, depending on what you have leftover. There is no pasta in this which is a nice change.
Potato and Green Bean Casserole
6 cups cubed peeled & cooked potatoes
2 cups thawed green beans
2 cups of cooked cut up ham or chicken
2 cups Monterey Jack cheese or mozzarella, divided
1/4 cup finely chopped onion
1 can 10 0z. condensed cream of mushroom soup, undiluted
1/2 cup milk
1/4 cup mayonnaise
1/4 cup plain yogurt or sour cream
In a greased 9x13x2 baking dish layer the potatoes, beans, meat, 1 cup cheese and onion.
In a bowl, combine soup, milk, mayonnaise, and yogurt. Pour over top and gently stir to coat.
Cover and bake 350' F for 45 minutes. Uncover and sprinkle with remaining 1 cup of cheese. Bake 5-8 minutes more. Yield 8 servings.
Alternatively, mix everything together and place in a crock pot for 4-6 hours on low.
Sprinkle with remaining cup of cheese shortly before serving. You could a bit less milk and mayo and yogurt in the crock pot as the liquid does not boil away.
Hope to see some of you this fall.
Take care.
Wendy for Knollbrook Farms
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