"Autumn...the year's last, loveliest smile." [Indian Summer]

- William Cullen Bryant

You can read the essay, "Organic is too expensive. Really?" in the previous Harvest Haven Happenings newsletter – September 28, 2016.

We really appreciated the response we received. Here are a couple of comments:

"Wow! Great message in this week's happenings! Well said and so so true! Thanks!" LF

"Good morning. I'm not sure if this is how I would order a turkey. But I would like to order one please. Thank you.

Also I would like to say that I do totally agree with this email in regard to "affording" good quality food. It wasn't until my husband ended up with cancer that I started to do the research and found out how I've been poisoning my family for years. It has become painfully obvious how we needed to clean up our diet. The price is more than reasonable when health is affected. I am very happy that we have found your farm and will be returning many times. Thank you again." CP

Turkey sales were robust, so we're in essence sold out. If you're wanting another bird, please get your order to us as soon as possible.

We have a second batch of turkeys next week, from which we'll save your order.

Birds that have not been spoken for will be processed into mixed white and dark meat roasts, cutlets, sausages, and ground turkey. If you would like any of these special products, let us know right away. Quantities are limited this year because of increased demand.

Beef Brisket - Sale $7.49/lb Reg. $8.49/lb (See Recipe Box)

Chicken Drumsticks - Sale $5.79/lb Reg. $6.99/lb

Smoked Beef Garlic Sausage - Introductory special $10.99/lb

Home-grown Tomatoes
- Quart basket – Sale $5.99 Reg. $7.99
- Pint basket - Sale $3.29 Reg. $4.49

Cooking Onions - Sale $6.79/3 lb bag Reg. $6.99/3 lb bag

Frozen Saskatoons - Sale $5.49/lb Reg. $6.29/lb (See Recipe Box)

Uncle Larry's Beef Brisket

1/3 cup brown sugar
1/2 cup Organicville BBQ sauce
4 cups strongly brewed coffee
2-3 cloves Harvest Haven garlic, minced
Salt to taste
3 lb Harvest Haven beef brisket

While dissolving the brown sugar, BBQ sauce, and salt in the hot coffee, sear brisket on both sides. Put the brisket in a roasting pan or baking dish, add garlic, and cover with liquid. (Use more coffee if the brisket isn't covered.)

Bake covered at 300° F for 4 hours

Remove brisket from pan and slice against the grain, removing excess fat. Using 2 forks, pull the sliced beef into pieces.

Put shredded brisket back into the liquid and refrigerate overnight.

Reheat in the oven at 300° F for an hour or until hot.

A quick update on James and the skunk…right after publishing the story in the last newsletter, I had to drive down the road past the farm. A few meters from the gate, I was assaulted by strong skunk odour. Since then, no one has seen or smelled that chicken coup invader. Could it be car one, skunk zero, and James gets a pass? Could it be James decided a vehicle to be the preferable weapon of choice compared to a hand one and he just won't admit it?

Talking about James. Martin was repairing the electric fence the other day. I was expecting to hear of some incident with those two. Like, Martin asking James to check the charge in the wire while the electricity is flowing through the wires. But, they behaved themselves and didn't provide us with any funny stories.

So, for the new subscribers, here's a video about fencing at Harvest Haven. There's fencing…and then, there's fencing at Harvest Haven.