Agritourism Update

The Spring 2009 School Adventure Tour Program is well underway. Shawn has done his school visits. We will be ready to welcome our first classes in early May.

The Bald Eagles are nesting. Our resident web cam genius- Randall Bishop is furiously working on the Eagle Cam. Stay Tuned.

Come experience a Geocaching Scavenger Hunt. We added this fun way to enjoy the great outdoors last year and are looking forward to 2009.

Our Corn Maze is still hibernating but that doesn't mean we're asleep. We've working hard on a brand new design and added attraction for the 2009 season. Check our website in June
for more info.

Happy Spring

Today is a real spring feeling day. It is cool and wet. Luckily the past two weeks have been wonderful for prepping the land and planting. Like so many farmers, the last two weeks of April and into May have been very busy putting all the winter planning into action. With the "on the land" action comes the revive the blog action - so here we are our first entry for the 2009 season.

Gift Baskets and Samplers

Presenting our Christmas Gift Baskets and Samplers, all wrapped and ready for your gift giving pleasure.

You can choose from 5 sampler options:
Taste of Honeycrisp
Taste of Yesteryear (Cox Orange, Russet, Cortland, MacIntosh, and Red Delicious)
Taste of Tradition (McIntosh, Cortland, Empire, Red and Golden Delicious)
Taste of the Future (Gala, Jonagold, Honeycrisp, Crispin and Spartan)
Taste of Your Own

We have 4 fantastic gift baskets to choose from:
Annapolis Valley Classic
Harvest of Flavour
Basket of Plenty
Celebrate Nova Scotia

If you would like to learn more about our gift baskets and samplers please download the order form or email bethp@eastlink.ca

Thanks and Happy Holidays!

Hibernation Time

The corn maze is currently resting up for summer 2009.

Our farm market remains open year round and the historic walking trail is lovely year round too.

In the spring the eagle cam will be available online - so please check back in the spring.

Corn Maze ~ hibernating of for the winter

It is the time of year we slow things down in the Agritourism aspect of our farm. Our Historic Walking Trail is open year round for your enjoyment.

Our farm market remains open all year and can be found in the apple barn right beside the summer market. We have a wide selection of apples and veggies all winter long.

The Agritourism and Corn Maze will open again in the summer. But don't forget to keep checking back for the eagle cam this spring.

Thanks for all of the fantastic support!

School Tours Fall 2008

Check out what we have to offer this fall on the farm with the School Tours Program.
http://www.nogginsfarm.ca/pdfs/2008FallBooklet.pdf

PESTO

4 cloves garlic, peeled
6 packed cups fresh basil leaves
1/2 packed cup fresh flat leaf basil
1/4 cup pine nuts
1 cup olive oil
1/2 tsp salt
1 cup parmesan cheese

Place all ingredient except parmesan in a food processor. Pulse until desired consistency.
Add parmesan and serve.

I add pesto to almost anyting. It is great over noodles, in stirfrys and on pizza. Yum!

Fresh In the Market August 26

• Plums
• Peaches
• Apples
• Corn
• Zucchini
• Tomatoes - 26 varieties
• this is just the tip of the freshness........

Corn Maze is open!

U-Pick flowers are blooming

An Apple Celebration

We're having an Apple Celebration!

Join us for a celebration of the apple, in all of its forms!

Sunday, October 12: Sweet cider, hard cider, heritage apples and more!

Time: 1:00 p.m. - 4:00 p.m.

Sample cider, apples, pears and other fruits

Cost: Complimentary

Noggins Corner Farm10009 Highway 1Wolfville (Greenwich), NS

Zucchini Garden Chowder

2 tbsp butter
2 medium zucchini (chopped)
1 medium onion (chopped)
2 tbsp fresh parsley (chopped)
1 tbsp fresh basil (chopped)
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 chicken or vegetable bouillon cubes
1 teaspoon lemon juice
2 cups chopped tomatoes
1 1/2 cup evaporated milk
2 cups corn
2 cups chedder cheese
1/4 cup parmesan cheese

Melt butter in saucepan over medium heat. Add zucchini, onion, parsley, and basil. Saute until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add and mix the bouillon cubes and lemon juice. Bring to a boil; reduce heat and cook, stirring often for 2 minutes. Add tomotoes, evapoated milk and corn. Reduce heat, cover and simmer until corn is tender (approximately 5 minutes). Just before serving add shredded cheese and stil until melted. Add a pinch of sugar to taste and garnish with chopped fresh parsley.

Serves 6-8