Brand New Year

Brand new generation of school kids visiting the farm!

Seng Kang Primary 3 cohort of kids were amazingly enthusiastic!

Excellent sportsmanship and great yearning for knowledge!

Almost a-third of each class are keen to hold the frogs and a good 90% have actually touched/feel a frog!

Good Job! ūüėÄ

It is this kind of attitude that makes me want to break the generalization that Singaporeans are not all ‘City-Kids’.

The next cohort of students will start roaming in next week and we are all prepared to welcome them!

Till then, keep in touch with nature!

JFF CNY Hampers 2012

October Fifth Bakery Almond cake/ Lindt Swiss Thins Milk Choc/ Sun Kee Shitake/ Rickshaw Iron Buddha Tea/ Organic Udon/ Organic Soba/ Kangeroo Toasted Organic Mix/ Choc Petit Beurre/ Golden chef Pacific clams/Skylight Buddha jumped over the wall/ Redfern Creek Shiraz cabernet merlot/ specially selected Dried hashima/ JFF Royal BadgeTong Garden Asst Nuts/ Golden Chef Pacific clams/ New Moon Thai Sharks fin soup/ Redon Long Chocolate/ TS Seaweed Peanuts/ Redfern Creek Shiraz/ JFF Specially Selected Snow Jelly/ Jff Royal Badge/ Organic Soba/ Organic Udon/ Rickshaw Chinese tea Pu-er/ Mocha Choclate RL
Tong Garden Asst Nuts/ Golden Chef Pacific clams/ New Moon Thai Sharks fin soup/ Redon Long Chocolate/ TS Seaweed Peanuts/ Redfern Creek Shiraz/ JFF Specially Selected Snow Jelly/ Jff Royal Badge/ Organic Soba/ Organic Udon/ Rickshaw Chinese tea Pu-er/ Mocha Choclate RL

Black Pepper Venison Flanksteaks

Black Pepper Venison Flanksteak served with seasonal vegetables

This dish is one of the many reasons why I have gone from a pure white meat eater to a fully fledged carnivore. 

This was my first attempt at cooking this dish as well, which was made easier with the invention of ready-to-use sauce. I did was pour the delightful Sing Long Black Pepper Sauce (which we sell at the farm) over the venison and allow it to marinate for over 3 hours in the fridge. Then I fried it on a high heat with some canola oil.

Good news is I didn’t even need to¬†prepare the steaks. When I thawed the packet of Silver Fern Boneless Venison¬†Flank Steaks¬†(which we Also sell at the farm)¬†I was surprised to find that¬†it was actually frozen in fillets which were already expertly prepared.

Last tip for my dear readers, please remember to tenderise the meat with the back of your knife of a tenderising hammer if you happen to have it. That will make a pretty good workout for your forearms.=) Enjoy the meat and savouring every burst of  sweet juice with each bite.