Don't judge each day by the harvest you reap but by the seeds that you plant.

– Robert Louis Stevenson

Our desire is to plant seeds of encouragement and information that will produce a crop of consumers who understand the importance of a healthy lifestyle for themselves and their families.

We have a super harvest of lovely apples. You really must get some.

Here's an interesting story. Martin Diffley, Organic Farming Works, dropped into the farm this week to pick up a few groceries. As he was shopping he exclaimed excitedly, "Haralsons?!"

Martin, our manager, asked incredulously, "You're familiar with that apple variety? Nobody around here recognizes them."

Mr. Diffley proceeded to tell us the history of the Haralsons and that he actually

had an orchard of them. They were developed by the Minnesota Horticulture
Research Center in 1922 and became the standard by which other apples were
judged. One of the latest varieties to be developed from the Haralson is the
Honeycrisp.

Who knew!

Haralsons are good for eating, baking and juicing; they're crisp, juicy and firm with with a tart flavor.

Order your fresh Harvest Haven Chicken today! Orders need to be in by Thursday afternoon.

We didn't raise as many birds this time and sales have been brisk, so we can't
guarantee that we'll have whole chickens until next June when we do our next
batch. If you want to be sure to have chicken this winter, place your order now.

Fresh whole chickens will be ready this Friday, September 16.

Fresh chicken parts available on the afternoon of Monday, September 19.

Curry Lamb or Moroccan Lamb Sausage – Sale $10.99/lb Reg. $12.49/lb

Sirloin Tip Roast – Super Sale $9.99/lb Reg. $13.49/lb

Beef Breakfast Sausage – Sale $9.25/lb Reg. $10.99/lb (See Recipe Box)

Red Beets – Sale $1.89/lb Reg. $2.49/lb (See Recipe Box)

Haralson Apples – Sale 4 lb bag $7.50 Reg. $2.50/lb (See Recipe Box)

Amy's Soups – Sale 15% Off

Add oil to a large pan and heat over medium-high heat. Add sausages and cook until browned on all sides. Remove sausage from pan and set aside (Note: You do not need to cook it through at this point.) OR Remove sausage meat from casing and cook in frying pan.

Add onion and peppers to grease left in pan and cook over medium heat until softened. Add garlic and cook for 1 minute.

Slice sausage into 1 to 1½-inch pieces if you've left them whole.

Return sausage to pan along with all other ingredients.

Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened.

Serve on rolls if desired.

Recipe courtesy of: spicysouthernkitchen.com

Orange-Glazed Beets

2 Tbsp sugar or honey
2 tsp cornstarch
1/2 cup orange juice
1 tsp grated orange rind (optional)
1 Tbsp butter
2 cups Harvest Haven beets, whole, sliced or diced
Salt and pepper to taste

In a saucepan combine sugar and cornstarch. Stir in orange juice and rind. Add butter and cook, stirring constantly until thickened.

Remove from heat; add beets, salt and pepper.

Cover and leave for 30 minutes to allow flavors to blend.

To serve, heat gently, stirring occasionally. Garnish with orange segments or slices.

Serves 4

Apple Crisp

My favorite apple crisp recipe that I've used since high school home economics many moons ago.

4 large Harvest Haven Haralson apples
2/3 cups flour
1/2 cup brown sugar
1/3 cup butter

Grease shallow baking dish. Peel, core and slice apples into dish.

Blend flour, brown sugar and butter together. Cover apples with this mixture.

Bake in 375° F oven until apples are tender and mixture is a delicate brown.

Serve warm with ice cream.

Martin did what he's good at – no, not talking this time – research. He wanted a better way to manage rotational grazing of our cattle. In his search he found Gallagher Tumblewheel electric fencing.

In this video you'll hear Martin explain some of the benefits of this type of fencing and see how easy it is for one person to use it.

You'll also see happy cows consistently out on lush pasture.