in the past fifty days or so we have only combined around seventeen of them… this means there has been more days not combining than combining which doesn’t make for happy farmers… in fact my farmer  has lost weight just from the stress of not combining…  I told him fad diets like that never work but he did it anyways…

so this meal I did on Friday and then it promptly rained again so we couldn’t finish up…  we have a lot of canola still out there waiting to get combined… Canadian Thanksgiving is this coming weekend and it looks like it will be turkey to the field… I have done this only one other year in my 15 years of cooking for farmers…

and this is why farmers talk about the weather… a lot…

  

cucumber dill salad

Ingredients:

  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 4 tsp white vinegar
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp kosher salt
  • 6 large cucumbers, sliced with a mandolin
  • 6 green onions, chopped

Directions:

  • in a large mixing bowl, combine mayonnaise, sugar, vinegar, dill and salt
  • mix with a whisk
  • cut cucumbers with a mandolin into thin slices and place in bowl
  • add green onions, mix and dish into containers
  • chill in fridge for at least one hour

  

pot roast in beer and onions

Ingredients:

  • 2 1kg cross rib pot roasts
  • salt and pepper on roasts (season well)
  • 1/4 cup olive oil
  • 5 white onions, chopped
  • 14 crushed garlic cloves, roughly chopped
  • 2 bottles of beer
  • 2 cups beef broth
  • 1 1/2 tsp ground thyme
  • 2 tsp herbes de provence

Directions:

  • turn crockpot on high
  • heat oil in a large dutch oven on medium/high heat
  • season the roasts and one at a time sear each roast (all sides) for 2 minutes per side
  • place into the crockpot
  • in dutch oven, place onions and garlic
  • season the onions and garlic with thyme and herbes de provence
  • add beer and broth
  • pour over the roasts in the crockpot
  • cook on high in crockpot for 4 hours or longer
  • take meat out and slice and put back in crockpot and serve


roasted carrot sticks with dijon dressing

Ingredients:

  • 8 large carrots, cut into sticks
  • olive oil
  • salt and pepper
  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp minced garlic
  • 1/2 tsp ground thyme
  • 1 tsp fresh rosemary leaves, chopped

Directions:

  • preheat oven to 450 degrees
  • cut carrots into sticks and place on a parchment lined baking sheet
  • toss with olive oil and sprinkle with salt and pepper
  • roast for 15-20 minutes until tender
  • mix up olive oil, vinegar, mustard, garlic, thyme and rosemary
  • pour over the carrots and serve


basically if you are eating a roast or any sort of beef dish that has a gravy, you need to make yorkshire pudding…  the farmer’s family called them ‘pop-overs’ but I grew up knowing and loving them as ‘yorkshire pudding’…  my love for them has never faltered… I love them fresh out of the oven with nothing on them…. or with the meal with some butter and gravy in the centre of them… or later that evening, cold from the refrigerator…  oh I love them so… that’s why you need to make 36 of them even if you are not feeding a whole crew of farmers…

“auntie

Ingredients:

  • 4 eggs, room temperature
  • 2 tsp kosher salt
  • 2 2/3 cup homo milk
  • 2 cups sifted all purpose flour

Directions:

  • using three muffin tins, place dollops of butter in each well and place in 400 degree oven
  • whisk up eggs and add salt and milk
  • add flour to mixture
  • take out smoking hot muffin tins and pour batter into them, filling each well half way up
  • bake for 20 minutes
  • serve warm, with gravy and butter


  

these brownies are so easy to make and moist and delish… the reason I sprinkled them with icing sugar is because I forgot to put parchment paper in the baking pan and half the cake stuck in the bottom of the pan and it was a bit of a disaster…  so icing sugar covers all wrongs…

zucchini brownies

Ingredients:

  • 1 1/2 cups sugar
  • 1/2 cup melted coconut oil, room temperature
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp kosher salt
  • 1 1/2 tsp baking soda
  • 2 cups shredded zucchini
  • 2 tsp vanilla
  • 1 cup semi-sweet chocolate chips

Directions:

  • in a standing mixer, beat sugar and oil
  • mix flour, cocoa powder, salt and baking soda in a bowl
  • add flour mixture to sugar and oil
  • beat and add zucchini
  • fold in chocolate chips and pour into a greased 8×8 baking pan
  • make sure the baking pan is well greased and has parchment paper lining the bottom of it so cake does not stick
  • bake at 350 degrees for 50 minutes or until centre of cake is done
  • let cook in pan on wire rack for 20 minutes and then take out of pan and let cool
  • cut into 12 brownies and serve