We have had a lot of snow this winter so checking the hives has become a real trek! I’ve been going out once a week to remove snow and clear out the bottom entrance for them. It’s always sad to see dead bees outside the hive but that’s part of it. We have been adding fondant to the top of the hive and it’s good to see a lot of activity inside. Another cool thing is pressing your ear to the outside of the hive and hearing the buzz of activity. Can’t wait for Spring!
This is an amazing breakfast bread on a busy morning or on the weekends relaxing reading the paper. The smells from the oven are sure to wake up any sleepy heads in the household! Recipe and photo contributed by Sharon Zurbrigg, who will be receiving a complimentary bottle of Kricklewood Farm Sunflower Oil!
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ½ cup Kricklewood Farm Sunflower Oil
- ½ cup brown sugar, packed
- ¼ cup maple syrup
- 1½ teaspoons pure vanilla extract
- 2 eggs
- 3 ripe bananas, mashed (about 1 cup puree)
- ½ cup Greek yogurt
- Preheat oven to 350F. Butter an 8 x 4 inch loaf pan. Line pan with a sling of parchment paper, with the long sides overhanging. Lightly butter the parchment, then set the pan aside.
- Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.
- In a large bowl, whisk together the Sunflower Oil and brown sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas, then Greek yogurt. Add the flour mixture to the liquids, stirring until just combined. Do not over mix. Pour batter into prepared pan, evening out the top if necessary.
- Mix together the turbinado sugar and cinnamon. Sprinkle the topping liberally over the batter and baked until a cake tester inserted in the middle of the loaf comes out clean, about 60-70 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Using the parchment sling, life the bread out of the pan, unwrap and allow to cool completely on a wire rack
We’ve just created a new easier to navigate Recipe Index featuring the recipes we have begun to collect and develop – all to inspire the cook in all of us to enjoy a bit of locally grown and produced cold pressed Sunflower Oil.
We’ve started with a few but need help with more recipes. As motivation, any recipe that we receive and post will earn the sender a complimentary 500 ml bottle of Kricklewood Farm Sunflower Oil! Submit recipes to email@example.com
We are covering all the bases, everything from Appetizers to Desserts, all with a taste of sunshine! Visit the Recipe Index or click on a a thumbnail below to see all the recipes under each category. Bon Appetit!
- 1 cup Kricklewood Farm Cold Pressed Sunflower Oil
- 1 cup Mayonnaise
- ½ cup Lemon Juice
- ¼ cup Honey
- 1 tsp Lemon Zest
- ¼ tsp Kosher Salt
- 1 TBSP Fresh Chives, chopped
- Combine Sunflower Oil and Mayonnaise until well blended.
- Add remaining ingredients.
- Serve with fresh veggies of your choice or as a salad dressing.
This dish combines the fresh flavour of hand-picked basil and Kricklewood Farm Cold Pressed Sunflower Oil. Top with grilled chicken breast to make this dish even more enjoyable.
- 2 cups (500 mL) fresh basil leaves, chopped and packed
- ⅓ cup (75 mL) sunflower seeds
- 3 medium-sized garlic cloves, minced
- ½ cup (125 mL) Kricklewood Farm Cold Pressed Sunflower Oil
- ½ cup (125 mL) freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Using a food processor, combine the basil and sunflower seeds and pulse a few times until mixed.
- Add the garlic, pulse a few times more.
- Slowly add the sunflower oil in a constant stream while the food processor is on.
- Add the grated cheese and pulse again until blended.
- Add a pinch of salt and freshly ground black pepper to taste.
- Serve over al dente penne pasta, top with sunflower seeds, parmesan cheese.
- Top with grilled chicken breast to make this dish even more enjoyable.
- 1 lb (450 g) new potatoes (skins on)
- ¼ cup (50 mL) Kricklewood Farm Cold Pressed Sunflower oil
- ½ tsp (2 mL) fresh basil, minced
- ½ tsp (2 mL) fresh thyme, minced
- ½ tsp (2 mL) fresh rosemary, minced
- Salt and pepper to taste
- Preheat oven to 400 F (200 C).
- Slice potatoes into wedges or slices as preferred.
- Coat potatoes with oil and spices.
- Roast potatoes for 30 minutes, turning once or twice until nicely brown.
I always look forward to seeing how the new baby goats react to the white stuff! Devon, May-June, Delilah and the other new goats were not crazy about the idea of leaving the barn. For Reece and Carl and the other older goats, a tub full of tomatoes and other produce (Thank you Derrick at The Garden Market for saving scraps for the goats!) was enough to get them out and at it. The ducks don’t seem to mind it, even having a little bath in the water dish but the chickens are still pretty much in the coop. The bees didn’t seem to notice, they’re all tucked in for the winter (good job Kerry McGonegal as always!). More photos…
We’ve had requests for a smaller sized bottle for gift baskets and stocking stuffers so here it is just in time for the Christmas and Holiday celebrations! I must admit, this size looks so darn cute next to the bigger 500 ml version! We’ll be featuring it at the upcoming markets and it is also available at several of the retail locations that sell our sunflower oil or on-line at Foodie Pages.
The day old chicks that arrived back in May are almost all grown up now and ready to lay eggs! This year we got a few varieties that we didn’t have before. This ‘Mottled Houdan’ is one of them. The other is ‘Salmon Faverolles’, a French breed with beards, muffs and feathered feet. We also got some Barnevelders, which lay a nice dark brown egg, Golden Laced Wyandottes, which have beautiful gold and brown feathers, and Ameracaunas, known for laying green eggs! More photos….