February 17, 2016 "Probably more pests can be controlled in an armchair in front of a February fire with a garden notebook and a seed catalog that ca

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February 17, 2016

"Probably more pests can be controlled in an armchair in front of a February fire with a garden notebook and a seed catalog that can ever be knocked out in hand-to-hand combat in the garden."

-Neely Turner, American Entomologist

Frosty Lethbridge-13
seed catalogue

Soon enough we'll be out in the gardens tackling whatever comes at us. With the beautiful warm weather we've had in Southern Alberta, it seems it'll be sooner than later.

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The Advanced Electro Reflex Energizer

ElectroReflexEnergizer

The Electro Reflex Energizer (ERE) is a very "healthful" device after a day of being on your feet or working with your hands.

Imagine having a reflexology treatment at your convenience as often as you like for pennies! The Electro Reflex Energizer uses low frequency impulses to stimulate acupressure points in the soles of the feet or palms of the hands. This therapeutic device promotes blood circulation, stimulates nerves and provides relief from pain, tension, soreness, and muscle spasms.

Martin's wife, Jeannie, has enjoyed relief from pain in her wrists, which were injured as a child, and relaxation for her legs after a busy day working on cement.

I've appreciated using the ERE to help with tense neck muscles, which were causing a nasty headache. Victor's testimony is at our site reporting what it does for him.

The next time you drop by the store ask to try the Electro Reflex Energizer. It'll only take a few minutes to experience the ERE's relaxing massage.

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Sale Items

Beef Cross Rib Roast – Sale $7.49/lb Reg. $8.99/lb

Chicken Giblets (livers, gizzards, hearts) – Sale $3.99/lb Reg. $4.79/lb (See Recipe Box)

Harvest Haven Carrots – Sale $7.99/5lb bag Reg. $8.99/5lb bag

Brown or Wild Rice Pastas – Sale 15% off

Frozen Blackberries – Sale $4.75/6 oz. container Reg. $5.75/6 oz. container (See Recipe Box)

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The Recipe Box

Luscious Chicken Livers

1 lb Harvest Haven chicken livers
1 TB dry mustard
1 TB curry powder
1 TB ground ginger
1 TB garlic powder
1 TB sea salt
3 TB olive oil
1 cup frozen peas
3 TB chopped parsley

Place the livers in a colander and rinse with cold water. Drain. Cut each liver in half.

Mix together the mustard, curry, ginger, garlic powder and salt. Heat the oil in a heavy skillet, add the dry spice mixture and stir in the oil for 15 seconds.

Add livers and sauté, turning frequently until browned, about 10 minutes. Add peas, cover and cook until they thaw, uncover and simmer three minutes or until peas are tender. Sprinkle with parsley. Serve over brown rice or with rice pasta.

Yield: 4 servings

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Berry Grunt

A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove; it is often called a slump. Our grunt has blackberries and raspberries that simmer together. Then dollops of ginger-spiked dumpling batter are added to the pan, to steam in berry juice. Give everyone a dumpling and a splash of heavy cream.

Berry Grunt

1 cup sugar
1/4 teaspoon plus a pinch of ground cinnamon
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Salt
1/4 teaspoon ground ginger
1/3 cup whole milk, room temperature
2 tablespoons unsalted butter, melted
4 cups raspberries (about 1 1/2 pints)
3 cups blackberries (about 1 1/2 pints)
2 tablespoon fresh lemon juice
Heavy cream, for drizzling

Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.

Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally.

Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes.

Serve warm, drizzled with cream.

Recipe courtesy of Martha Stewart

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Down on the Farm

Frosty Lethbridge-29

Martin & Rascal

We've gone "high tech"!

No longer will Martin be a lonely shepherd spending cold nights in the barn with Rascal as his only companion, waiting for ewes to lamb.

Our friend, Michael, owner of Sensorsoft in Mississauga, designed a surveillance system for monitoring our ewes when they start lambing next month. There are cameras in the barn with microphones to pick up any disturbances to alert Martin to what's happening. In the convenience of his cozy home, with a click of the mouse, he can see what is going on with the sheep. If intervention is necessary, he can be there in a minute.

Another marvelous feature of the system is that our friend Simon in Australia can take the night shift for us because it'll be his daytime. He'll be able to see everything from his computer, hear what's going on, and report to Martin if an emergency arises. How amazing is that!

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Martin at Control Central

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