Sheep, Maple Cream Pie
Our season
for selling our products is in full swing. We returned from Marylands Sheep and
Wool Festival at Howards County Fairgrounds on Monday. It was a beautiful
week-end and the fair had a record turn out. We had the best show ever there,
so we naturally were thrilled.
I could not resist this picture of two kids walking their sheep through the craft area! They named their sheep Ferdinand and Gloria. You hear sheep throughout the day and night. We camped out on the fairgrounds so we can verify that!
At this show friends came by who knew us from past shows and left us with a recipe that they said surprisingly was delicious using our Maple Syrup. I have yet to try it but will post the recipe at the end of this blog for all of you.
Today at
the farm I heard a loon fly over. I was not able to spot the loon but what a
beautiful sound. I heard a rumor that they are coming south more and more.
I have a yard full of blooming daffodils. A lot of the garden is already planted with peas, onions, potatoes and greens all up. The rest of the beds are waiting to be planted within the next week.
We have had lots of glorious sunshine. Enjoy the Spring!
BLACK PEPPERED MAPLE CREAM PIE
1-1/2 cups heavy cream
1/3 cup all-purpose flour
1-1/2 cups maple syrup
2 Tablespoons butter
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1- 9 inch unbaked pie shell
Preheat oven to 375 degrees. In a heavy sauce pan whisk together cream and flour until smooth. Add maple syrup, butter, salt and pepper. Cook, stirring over medium heat for 10 minutes or until thickened. Do not boil. Pour filling into pie shell and bake for 30 minutes or until bubbling. Cool on a rack, then refrigerate until thoroughly cooled before serving.



















