"Teaching kids how to feed themselves and how to live in a community responsibly is the center of an education."

- Alice Waters

The Van Popta children are quite privileged – not as in having whatever they want, that's just being entitled and spoiled. No, their privilege is to live on an organic farm and experience the "food story" firsthand.

The three of them see the land prepared for the gardens; they participate in planting, weeding, and harvesting; they experience livestock husbandry, and spend time with their dad who discusses farming with them. Their mom includes them in food preparation and household duties.

They've shown a keen interest in what's happening around them. As a matter of fact, nine-year-old Konstantijn is reading Michael Pollan's, Omnivore's Dilemma. Matthijs wants to be a farmer; Konstantijn would like to work in the store; and Marseilles wants to make dresses – well, even farmers need nice clothes to wear.

Here's a great way you can encourage your family and friends to shop for organics. Give them a Harvest Haven gift card. Why keep a good thing to yourself?

When you purchase a gift card, you'll receive a gift, too. With the purchase of a $25 gift card, you get $2.50 off your grocery purchase; with $50, you'll receive $5.00 off; and with a $100 gift card, you get $10.00 towards your grocery purchase.

The next time you're in the store be sure to get your gift cards.

Lamb Sausage (Curry, Garlic, Moroccan, and Tex-Mex) Sale $10.99/lb Reg. $12.49/lb

Inside Round Roast - Sale $8.99/lb Reg. $10.49/lb (See Recipe Box)

Chicken Drumsticks - Sale $5.79/lb or 3 pkgs. or more $4.79/lb Reg. $6.99/lb

Red Onions – Sale $2.49/lb Reg. $2.99/lb (See Recipe Box)

Winter Squash - Sale $1.00/lb Reg. $1.50/lb (See Down on the Farm)

Please note, all ingredients in our recipes are organic.

Orange Onion Salad

Seems an unlikely combination, but it is delicious.

1 large red onion, sliced
2 large oranges, sliced

1/4 c olive oil
1 Tbsp lemon or lime juice
1/4 tsp salt
1/8 tsp oregano

Lettuce leaves
Ripe black olives, sliced (optional)

Slice onion thick. Soak in cold water 1/2 hour. Drain. Peel oranges. Slice crosswise into thin slices. Try for 8 onion slices and 12 orange slices.

Mix olive oil, lemon juice, salt, and oregano together. Add onions and oranges. Marinate 15 minutes.

On four salad plates put lettuce leaves. Arrange 3 orange and 2 onion slices on top of each plate. Spoon a bit of marinade over top. Scatter olives over all.

Serves 4.

From Company's Coming: Salads by Jean Paré.

Here's a cute video of the Van Popta children making squash pancakes.