Would you like to feed Baby RooRoo and help her grow big and strong?

Win a cup of f00d!!!

Instagram Contest… Win a cup of wallaby food by coloring or drawing a picture of Baby RooRoo and posting it to Instagram with hashtag #WallabyRoo!

Coloring page can be downloaded here! No printer? No worries! Drawings of Baby RooRoo can be submitted as well! 

We will be choosing 50 finalists so let your creative flag fly! Feed will be provided to winners when they visit at the farm. 

Contest ends May 31st, 2017! 

Baby RooRoo can’t wait to see you! 

 

 

Apple Cinnamon Banana Bread

This homemade apple cinnamon banana bread is the perfect combination of a classic sweet banana bread with pieces of crunchy apples swirled throughout!

Ingredients:

  • 2 cups all­ purpose flour
  • 1 Tablespoon all­ purpose flour
  •  3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed, ripe, bananas
  • 1/4 cup buttermilk
  •  2 large eggs
  • 6 Tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 1/4 cups small diced (peeled) Granny Smith apples

Directions:

Preheat the oven to 350°F. Line a 9­inch loaf pan with parchment paper then grease the parchment paper with cooking spray. In a large bowl, whisk together 2 cups of flour with the sugar, baking soda, cinnamon and salt. Set the bowl aside. In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until combined. In a small bowl, combine the diced apples with 1 Tablespoon flour, tossing until they’re thoroughly coated. Fold in the diced apples then pour the batter into the prepared loaf pan. Sprinkle the top liberally with sanding sugar (optional). Bake the bread for about 55 minutes, or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring the loaf to a cooling rack to cool completely.

 

Recipe Source: Just a Taste

Meet Wallaby Baby RooRoo!

We are providing a temporary home for “walla-baby” RooRoo at the farm house! She is getting fed every three hours round the clock, folks — and we have made a fuzzy pocket/pouch for her in the corner of the little pen! You may not know that wallabies (cousins to kangaroos) are not fully-developed when they are born. So, mommy’s pouch provides a warm, safe place complete with mammary glands where a baby wallaby (called a joey) can continue to grow and feel safe. RooRoo’s fuzzy pouch is her favorite hangout for now!  

More Wallaby Facts

Wallaby Milk
Did you know that mother wallabies can make two types of milk? They can! Female wallabies commonly raise more than one joey at a time and are able to produce milk with varying fat contents. The lower-fat content milk is perfect for a newborn wallaby and the milk with a high fat content helps older joeys continue to grow big and strong.

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Valentine’s Popcorn

Valentines Day is almost here, and this recipe will make the perfect sweet treat to celebrate with! Most of all, we love how festive it looks!

Ingredients:

Directions:

Start with  10 cups of popcorn, remove any un-popped kernels.  Salt it liberally. Next, melt 3 tablespoons of butter in a medium sauce pan. Once melted, add 3 cups of mini marshmallows. Stir until the marshmallows have melted. Turn off the heat when the last marshmallow has melted. Pour the marshmallow mixture over the salted popcorn. Gently fold the marshmallow mixture in until the popcorn is mostly covered. The amount of marshmallow mixture you want to add is up to your own taste. Leave a little bit of the marshmallow mixture for the next step. Spread the popcorn onto a cookie sheet covered with foil. Drizzle the remaining marshmallow mixture over the popcorn, do not mix. Once the popcorn is covered in marshmallow mixture, sprinkle the candy on top, concentrate on the areas with the most marshmallow mixture drizzle. Finally allow the  popcorn to cool, break apart into pieces.

 

Recipe Source: Two Sisters Crafting

It’s time to pull out some of your butternut squash from fall! This pasta recipe is a quick but filling dinner.

Ingredients:

  • 10 ounces dry linguine pasta
  • 1 pound of cooked chicken breasts (grilled, roasted, rotisserie, etc), sliced
  • ½ cup cooked crumbled bacon
  • 1 and ½ cups butternut squash puree (fresh, frozen or canned). If using frozen puree, thaw before use.
  • ¼ cup heavy cream
  • ⅓ cup freshly grated Parmesan cheese
  • salt and pepper to taste
  • ¼ cup chopped parsley

Instructions:

  1. Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
  2. Drain the pasta, reserving ¼ cup of the cooking liquid, and return it to its cooking pot.
  3. Place the pot over medium heat and add the butternut squash puree, heavy cream, Parmesan cheese. Stir to coat the pasta evenly; season to taste with salt and pepper.
  4. Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken.
  5. If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
  6. Arrange the chicken and bacon over the top of the pasta and sprinkle with parsley. Serve immediately.

Recipe Source: Dinner at the Zoo

Happy Holidays

All of our animals are nestled down in their barns for the holidays, awaiting the arrival of Santa Clause! Both the animals and the staff at Lewis Farm Market would like to wish everyone a Merry Christmas and a Happy New Year! We look forward to seeing you in 2017!

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