Winter came down
To our home
One night
Quietly pirouetting in
On silvery-toed slippers
Of snow.
And we,
We were children
Once again.
~Bill Morgan, Jr. | And Now It’s Winter James finished building the roads just in time for winter. The guys laid old power poles as trim to keep the road gravel from spreading into the mulch that’s around the outbuildings and granaries. It all looks quite tidy now. The poles will also make it easier for James to use his toys for snow removal. | Knowing that snow and cold were coming, James revved up his big loader and dump truck to clean out the corrals and spread a dry mulch bed for the livestock. This will be the first real amount of snow and deep freeze we’ve had this winter. | With a bit of a quieter season for doing outdoor work, the gym equipment has been dusted off and organized after not being used during the summer. Everyone appreciates having a place to work out, including Jeannie and the kids. Even some of our friends from afar are taking advantage of modern technology to receive video instructions on how to get into shape in their own homes using just basic exercises. Harvest Haven offers more than just organic food. | With the advent of winter and a new year comes Martin’s old nemesis. Taxes – the bane of all working men. Cold weather is a good excuse to stay indoors, but taxes are an even better reason to find work outside. | Comfort food on a wintry day. Another Harvest Haven “convenience” that is hearty and full of flavor. It’s also full of ground beef, potatoes, carrots, and onions in beef broth with a touch of tomato, a dash of seasonings, and a handful of garlic. A quick fix for a busy day, just heat and serve or add a bit more broth if you like a thinner soup. It’s rich! | The humble potato has been much maligned for not tasting good and for making you fat. Conventionally-grown potatoes in supermarkets don’t taste good, so they will make you fat when you must dress them up to make them appealing. Also, copious amounts of harmful chemicals have been used to produce and store them. For example, a local farmer fed conventionally grown potatoes to his farrow sows. They didn’t produce any piglets the next spring. Among the many chemicals sprayed on non-organic potatoes is a product called Sprout Nip, which inhibits sprouting by preventing cell division. It prevented the sows from having young. Organic potatoes are exceptionally healthful, being a very good source of numerous vitamins and minerals, as well as a variety of phytonutrients that are important antioxidants. This comfort food can be enjoyed in so many ways that it should be part of your menu every day. Here are the varieties of potatoes we have: German Butterball – tender, buttery yellow flesh; versatile for every preparation; Linzer Delikatess – delicate, buttery flavor; ideal for roasting and potato salad; Norland – traditional red potato, good for boiling, frying, and roasting; Russet – the classic white potato, great for baking and French fries; | Heartburn, indigestion, and bloating are common symptoms of sluggish or compromised digestion. St. Francis Herb Farm Canadian Bitters is a simple and easy-to-take solution that works. There are two options. Canadian Bitters with Apple Cider Vinegar (Liquid) combines a spectrum of carefully extracted organic bitter herbs along with the healthful benefits of apple cider vinegar in a traditional digestive tonic that helps to prepare and optimize digestion. It’s 100% natural in a de-alcoholised formula with a touch of honey. Canadian Bitters Tincture features 9 certified organic herbs with bitter compounds in distilled water and alcohol. It’s a natural digestive support for soothing relief from heartburn, bloating, and gas. Natural, holistic digestive supports so you can enjoy all your favorite foods. | Harvest Haven Pastured Ground Beef – A true comfort food for cold winter days! This farm favorite has so many ways to be served. Our ground beef has just the right amount of fat to make it tender and flavorful. And grass-fed beef fat supplies your Omega 3’s! Harvest Haven Butterball Potatoes, 5 lb or 10 lb bags – Creamy tender flesh with a smooth consistency and rich, buttery flavor make these potatoes a favorite. Mashed, baked, French fried, scalloped, whatever you fancy, this potato will please. Harvest Haven Red Onions – Warm up January with a tasty onion dish. These colorful onions are subtly sweet and mild enough to eat raw. Sliced into thin rings, they give a satisfying crunch to sandwiches and burgers. Slice or chop into salads for a nice bite and a dash of color. Maison Orphee Organic Red Wine Vinegar – This fine vinegar distinguishes itself by its ruby color and its sweet aroma, which, like its vinegary taste, is unique. Its amazing taste is perfect on salad, marinating fish, and meat, and is very popular for fine sauces. Its great usefulness makes it a must in your pantry Did you know? The vinegar improves over time and develops a richer aroma. Wholly Wholesome Organic Pie Crust, 2 pack – A tender flakey pie crust is not so easy for some cooks to make, so these ready-made crusts are nice to have on hand. Quick, easy, tender, and tasty. Organic Thompson Raisins – These raisins come from Thompson Seedless grapes which are dried in the sun rather than in an oven. The sun-drying process gives them a natural dark brown color. Use these sweet treats to make old-fashioned delicious, sticky, fruity nostalgic desserts, like raisin pie and quick raisin pudding. | Please note, all ingredients in our recipes are organic. | Cottage Pie 2 lb Harvest Haven ground beef
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small yellow Harvest Haven onion, chopped
2 ribs celery, chopped
1-2 Harvest Haven carrots, chopped
3 cloves Harvest Haven garlic, minced
1/4 cup flour
2 1/2 cups Harvest Haven beef broth
2 tablespoons tomato paste
1 cube beef bouillon
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
2 bay leaves
1/2 cup frozen corn
1/2 cup frozen peas For the mashed potatoes
2 1/2 pounds Harvest Haven potatoes
1/4 cup sour cream
1/2 cup milk
4 tablespoons butter
Salt and pepper, to taste
1/2 cup freshly grated parmesan cheese
1/2 cup shredded cheddar cheese, for topping Preheat the oven to 375 degrees F. Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes. Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes. Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese, salt, and pepper, then stir just until smooth. Set aside. In a large, oven-safe 12-inch skillet, add the ground beef. Season with salt and pepper. Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove the meat to a plate. Add the onion, celery, and carrots to the pan and sauté for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
Add the beef broth, bouillon cube, tomato paste, Worcestershire sauce, herbs, and bay leaves and stir to combine. Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn, and cooked meat. Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese. Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken. Store leftovers in the refrigerator for 3-5 days. | Marinated Roasted Onions Marinade
1 cup water
1 cup Maison Orphee Organic red wine vinegar
2 tbsp brown sugar
2 tsp fresh rosemary chopped
1/2 tsp salt
1/4 tsp black pepper
1 pinch red pepper flakes, optional
4 large Harvest Haven red onions Roasting
4 tbsp butter
1 tsp fresh rosemary chopped Blend marinade ingredients in a small bowl and pour into a baking dish that will hold all 8 onion halves. Trim the end of the onions and cut horizontally (leaving skin on) and place cut side down in marinade. Marinate overnight covered in refrigerator. Preheat oven to 400°F. Flip the onions over in the marinade, and lay them on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and the remaining teaspoon of rosemary. Roast uncovered in oven for 1 hour or until golden brown and tender, basting once or twice during roasting. Remove from heat, spoon reduced sauce over, and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve. | Old-Fashioned Raisin Pie 1 package Wholly Wholesome Organic Pie Shells
2 cups seedless Thompson raisins
2 cups cold water
1/4 cup brown sugar
1/4 cup sugar
3 tablespoons cornstarch
pinch of salt
2 teaspoons fresh lemon juice
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 tablespoon butter
1 Harvest Haven egg In a medium saucepan, whisk together the raisins, water, sugars, cornstarch, and salt. Heat over medium heat and bring to a low boil. Reduce the heat to simmer and cook, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the lemon juice, vanilla, cinnamon, and butter. Set aside. Preheat the oven to 375 degrees F. Pour the raisin filling into a pie shell and spread evenly. Top with the other pie shell. Cut a few slits in the top of the pie. Beat the egg with a splash of water and brush it on the top of the crust. Place the pie on a baking sheet in case of any bubbling over. Bake for about 35-40 minutes, or until the crust is golden and the filling is bubbly. Let cool completely before slicing and serving. | Being Tongue-Tied is No Joke, Part Four This is the third update on the changes that have happened to Martin’s mouth since having his tongue-tie released and removable spring-type appliances inserted behind his upper and lower teeth to pressure his palate to expand. There have been remarkable changes in Martin’s appearance, as well as his overall health. You can compare his appearance in Being Tongue-tied is No Joke, Part One with how he looks in this video. You’ll see how much wider his face is, how his teeth have spread apart, and how much weight he has gained. Substantial changes have taken place for both Martin and Mathijs since the last video over a year ago, Being Tongue-tied is No Joke, Part Three. It’s been a painful process, especially right after the dentist has expanded the appliances, but the benefits have been well worth the discomfort. Martin is breathing better, sleeping more soundly, and seldom has migraines. Mathijs is sleeping better, has better speech, and has an improved jaw position. Mathijs’s issue was that his lower jaw was sitting too far back, causing various problems for him. The devices used are designed to bring the jaws into a position to work properly with eating, swallowing, and talking. These dental processes have been life-changing for both of them. And this experience has helped Martin suggest healthful solutions for others with similar problems. All the trips to the dentist inspired Marseilles, who has an incredibly active imagination, to consider the dentist’s point of view of the procedures in his office. | | |
