We won’t be harvesting our sunflowers for another month or so but September is the time to celebrate the harvest and we’ll be at several events this month doing just that! On September 12th we’ll be in Almonte for the Harvest Food and Drink event, on September 13th we’ll be in Beckwith Park for the Lanark County Harvest Festival and on September 26th we’ll be in Gananoque for the Feast of the Fields Harvest Festival. More details can be found on our Events and Markets page.
We had an amazing turnout on Sunday at our Sunflower Festival to Benefit Mel’s Farm All Animal Rescue. Thanks to everyone who came out! We raised a lot of money for the rescue (still counting but looks like at least $2500) so we’re happy. Thank you to Helen McKay who took these great photos and Kat Durant (Kat Durant Photography) for providing them to us! Thank you to all the sponsors and vendors and volunteers that made it all happen!
Of course, we need to thank all the hard working volunteers who made the day possible:
And the vendors who came out on their usual day off:
and the sponsors who helped make the event a success:
It was an amazing success and we are looking forward to doing it all over again next year!
We’re almost ready for this Sunday’s Sunflower Festival Benefit for Mel’s Farm! We have lots of amazing market vendors, a silent auction table, barnyard tours, a BBQ, Ice cream, face painting, pet portraits and of course the sunflower fields! The fun starts at 11:00 and runs until 4:00. The weather girl (thanks Teri) told me that we will have perfect weather for the day too! Here are a few of the things that you will see!
What a great way to start the day! Emma enjoyed her walk and I enjoyed seeing the happy sunflowers and getting a few nice shots!
This is the time of year when the Sunflower show begins – it comes in slowly and peaks within a week or two then takes its bow within another couple of weeks. This field is the first to start blooming with its full southern exposure. The other fields will follow shortly too and best enjoyed within the next few weeks.
- 3 TBSP Kricklewood Farm Sunflower Oil
- 2 TBSP lemon jiuce
- 6 cups fresh arugula
- 1½ cups fresh basil leaves torn
- 1 cup cherry tomatoes, halved
- 11/2 cups fresh sweet corn kernels cooked
- 2 ounce chevre
- In a large bowl combine arugula, basil, corn and tomato.
- For the dressing - in a small bowl whisk Kricklewood Farm Sunflower Oil,
- lemon juice, salt, pepper, and drizzle over the salad , toss to coat.
- Divide among salad plates and crumble on chevre.
We’re launching a new website all about Kricklewood Farm Sunflower Oil plus lots of other stuff…. for instance, did you know that the sunflower seed was an important part of the diet of North America’s indigenous peoples and that the seed was squeezed for the oil to be used in making bread? Sunflower Oil history goes way back! You can visit the new site at Kricklewood Farm Sunflower Oil. com
- 1¼ cups warm water
- 2 Tbsp honey
- 2 tsp instant or active dry yeast
- 2 Tbsp Kricklewood Sunflower oil
- ½ cup raw sunflower seeds
- 1½ cups whole wheat flour
- ½ Tbsp salt
- 1½ to 2 cups all-purpose flour
- Dissolve the yeast and honey into the warm water and let it rest for five minutes to allow the yeast to activate.
- While the yeast is activating, roughly chop the sunflower seeds with either a knife or a mini-food processor. Add the chopped sunflower seeds to a large bowl with one cup of the whole wheat flour and the salt. Stir until evenly combined.
- By this point the yeast should be foamy and frothy in the water. Add the Kricklewood Sunflower oil to the yeast water and then pour it all into the bowl with the flour and sunflower seeds. Stir until the mixture is fairly smooth.
- Add the last half cup of whole wheat flour and stir until it is incorporated. Add a half cup of all-purpose flour and stir until it forms a loose, shaggy ball of dough.
- Take the dough out of the bowl and place it onto a floured work surface. Knead the dough for five minutes, slowly adding more all-purpose flour as you go. After five minutes of kneading, the dough should be soft, supple, not sticky, and will spring back when poked gently with your finger. You should use between 1½ to 2 cups of all-purpose flour total (including what was added when it was in the bowl).
- Place the dough back into the mixing bowl, cover loosely with plastic wrap or a damp towel, and let it rise for 1 to 1.5 hours, or until double in size.
- Once it is double in size, deflate it, divide it in half, and form it into two balls. Place the balls on a large baking sheet covered with parchment paper, cover with a damp towel, and allow them to rise until double again (1 to 1.5 hrs).
- Begin preheating the oven to 400 degrees.
- Take a sharp knife (a micro-serrated bread knife or a very sharp chef's knife) and carefully slice an "X" in the top of each loaf. Be sure to use no downward pressure while doing this, just carefully drag the knife horizontally or you'll deflate the loaf. Bake the loaves in the preheated 400 degree oven for 25 minutes, or until golden brown on top. Allow the loaves to cool before slicing.
We recently introduced a new full colour three-sided label for our 500 ml bottle of Kricklewood Farm Cold Pressed Sunflower Oil. So far people really like it and another bonus, the information that used to be on the back is now on each side and is much bigger and easier to read!