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!
Now that all the goat babies are here and we have a regular supply of milk, we’re ready for Goat Milk Soap Workshops! Workshops are scheduled for Sunday June 14th, Sunday July 5th and Sunday July 12th. with more dates to follow.
The afternoon starts at 1:00 with with a trip to the barn for a lesson in goat milking and to meet all the other animals. (Rubber boots or old shoes are recommended.) Anyone who would like to try milking is invited to step up and give it a try. Be sure to bring a camera for some great photos!
Once we finish in the barn, you will learn how to create an all-natural, high quality bar of soap using goat milk, a variety of fats, lye, herbs and essential oils. This is a hands on workshop with small groups making their own batches to take home. Cost is $35 per person. Sessions are limited to 12 people and run from 1:00 to 4:00 pm. This is not appropriate for young kids due to the caustic nature of handling lye.
To sign up for a workshop, please fill out the form on our Workshops Page.
We are happy to announce that our Kricklewood Farm Sunflower Oil is now available in all Ottawa locations of Farm Boy! This is a store that started out in 1981 with one location in Cornwall, Ontario and now has almost 20 stores in Ontario. I would say that their success has a lot to do with their slogan: “It’s all about the food!”. We are very honoured to be in Farm Boy as it emphasizes fresh and local food. Visit our Find A Store page to find a location near you.
My favourite harbinger of warmer weather is starting to bloom! Their cheerful colours and trumpets are always sure to put a smile on your face and a bounce in your step. Life renews itself after a long cold winter!
The beauty of the daffodil is that they are easy to grow, just dig some holes in the Fall and cover them up. Plus, they expand year after year! We usually put some in every fall in a new spot and look forward to their arrival the next Spring and every Spring after that!
The Muscovy Ducks are starting to lay now that Spring has arrived as they tend to be more seasonal than the chickens when it comes to laying. I guess Spring hits and they want to raises ducklings, which is the reason for laying in the first place of course. We had this one consider laying in the sky nest box but decided to go elsewhere in the end.
We do enjoy keeping the ducks as they seem smarter than the chickens and their eyes are very expressive. You can look at them and see them thinking versus a blank stare of a chicken. Not that we don’t love our chickens too, they have their own unique personalities too.
- Mixed Greens according to availability
- Grilled Elk Sirloin Steak
- Blood orange slices
- Oven roasted beets
- Green onions
- Blue Haze blue cheese crumbled
- Toasted almonds
- Kricklewood Farm Sunflower Oil and Blood Orange Juice for Dressing
- Toss greens and onionswith Dressing
- Top with all other ingredients
- 4 tbsp Kricklewood Farm Sunflower Oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 14 ounce mushrooms, sliced
- 10 ounce fresh spinach roughly chopped
- 2 tbsp balsamic vinegar
- ½ cup white wine
- chopped Parsley
- Heat the Sunflower Oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
- Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.