St. James School Comes to Kricklewood Farm!

St. James School visits Kricklewood FarmWe had a great time this week with some of the kindergarten kids from St. James School from Smiths Falls. We got to show them the goats and pigs and chickens and ducks! They saw all different coloured eggs, even green ones! They got to taste Sunflower oil and feed the goats and pet a pig. Carter even got to feed May-June and Delilah together!

Thank you to Megan for teaching the kids about chickens, Amy for teaching the kids about sunflower oil and Leda for taking all the photos and keeping everything under control! Thank you to the kids and teachers and parents for coming and hope everyone had fun!  More photos…

The Eggs, They Are A-Plenty!

Kricklewood Farm Fresh Eggs

I guess the chickens don’t know it’s still winter (and probably will be for the next 6 months by the feel of it…) as they’re laying like gangbusters now! Found this egg basket (it has handles) on eBay a little while back.

We will have even more eggs in a few months as we have more baby chicks on the way beginning of May. More Ameraucanas for green eggs, Buff Orpingtons, Buff Brahmas, Dark Brahmas, Black Australorps. I like some of these larger, docile varieties – they are beautiful to look at and it’s nice to pick up a chicken and not have her squawk too much!

In the March Tasting Box at Foodie Pages!

Kricklewood Farm Cold Pressed Sunflower OilLove to try new things? Enjoy some incredible Canadian taste finds! scours the country for Canada’s best artisan food makers and boutique wineries, and here they present their March TASTING BOX.  The TASTING BOX includes 5 scrumptious taste samples to enjoy, made by their favourite Canadian small batch food artisans (including us!) and delivered directly to your door.  The TASTING BOX is a perfect opportunity to discover and sample the culinary talents right in our own backyard!

What’s in the March TASTING BOX?   In addition to a 100 ml bottle of our own Cold Pressed Sunflower Oil there are several other amazing Canadian creations:   

Strawberry Wine Jelly from Ferme Guy Rivest (Rawdon QC) - Sweet jelly made from strawberry wine, but without the alcohol.  Use it on cheeses and pâtés for the perfect match. Want to add flavour in your sandwich? Mix some jelly with your mayo!

Artisan Brownie from Carolina’s Box of Goodness (Ottawa ON) – Brazilian family recipes and traditional French baking techniques are used to create this delectable, mouth-watering treat.  Handmade and baked to order using the finest ingredients: premium Belgian chocolate, local eggs and butter, and pure Madagascar bourbon vanilla.

Jbars, Lemon and Cocoa (Toronto ON) – Healthy, delicious snacks made with raw and organic ingredients.  Rich in protein; gluten /soy/ dairy free with no preservatives or GMO’s. They can be enjoyed by anyone, anytime in search of a quick and nutritionally balanced bite on the go.

Wildfire Awesome Sauce from Dad’s Westcoast Awesome Sauces (Mill Bay BC) – Not East Indian, not Thai, not Mexican.  It’s just awesome!  Perfect served on the side, used as a marinade for meat or tofu, or added as a flavour enhancer to various dishes and even to a Bloody Mary.

The TASTING BOX will be available Sunday March 2nd, at Noon EST.  Only 50 boxes will be available, sold on a first come first serve basis.  Order quickly!   The cost is an incredible value at $14.95 plus shipping.

About Foodie Pages scours the country for Canada’s best artisan food and drink makers.  With an online marketplace of 150+ small producers and boutique wineries selling over 1,200 products, from Canadian sea salt to dried mushrooms, gluten-free granola, and small-lot wines, Canadians can choose from a rich and rapidly growing diversity of delicious products originating from the tip of northern Newfoundland to the Pacific coast of Vancouver Island.

The Bee Hives in Winter

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!

Sunflower Banana Bread

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!


Sunflower Banana Bread
  • 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
  1. 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.
  2. Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.
  3. 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.
  4. 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



Calling for Sunflower Oil Recipes!

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

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!

Sunflower Veggie Dip

012514_veggiedipThis easy to make Veggie Dip has a simple flavour: sunflower oil, lemon and chives complement veggies but don’t overpower.  Makes a great  salad dressing too!

Sunflower Veggie Dip
Prep time
Total time
Serves: 4
  • 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
  1. Combine Sunflower Oil and Mayonnaise until well blended.
  2. Add remaining ingredients.
  3. Serve with fresh veggies of your choice or as a salad dressing.


Sunflower Basil Pesto on Penne Pasta

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.


Sunflower Basil Pesto on Penne Pasta
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. Using a food processor, combine the basil and sunflower seeds and pulse a few times until mixed.
  2. Add the garlic, pulse a few times more.
  3. Slowly add the sunflower oil in a constant stream while the food processor is on.
  4. Add the grated cheese and pulse again until blended.
  5. Add a pinch of salt and freshly ground black pepper to taste.
  6. Serve over al dente penne pasta, top with sunflower seeds, parmesan cheese.
  7. Top with grilled chicken breast to make this dish even more enjoyable.




Sunflower Roasted Potatoes

Kricklewood Farm Roasted PotatoesThis is an easy dish which is always a hit on a cold winter’s day with roast chicken or at a summer BBQ with burgers and hot dogs!  Best with new potatoes right out of the garden!

Sunflower Roasted Potatoes
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. Preheat oven to 400 F (200 C).
  2. Slice potatoes into wedges or slices as preferred.
  3. Coat potatoes with oil and spices.
  4. Roast potatoes for 30 minutes, turning once or twice until nicely brown.


First Snow Day!


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…