"Sometimes you will never know the value of a moment until it becomes a memory."

- Dr. Suess

Once a month we're going to feature one of our customers in appreciation for their support.

Our first kudo goes to Cody Jerome, a young man who has found organic food and Grander Living Water have greatly enhanced his health and his performance in his chosen occupation of Muay Thai and kickboxing – an extremely demanding one, you'll agree.

Cody enthusiastically recommends people stop consuming chemicals and egregious GMOs found in all conventional foods. He encourages everyone to eat organically.

Whatever your endeavors, quality food and water give you the winning edge in life, both mentally and physically.

You can follow Cody on his Facebook page.

Here's a short interview with Cody:

As promised, here are the dates, times, and prices for the Natural Leaven Bread and Kombucha classes.

We've selected three possible dates for the course. Let us know your first and second choices.

Sunday, February 12 at 2:00 pm

Wednesday, February 22 at 6:30 pm

Thursday, February 23 at 6:30 pm

Cost: $60:00

Location: Martin and Jeannie's home at Harvest Haven

You will be provided with sourdough starter, written instructions, and personal support.

NOTE: When making your own bread, you'll need one or two cast iron pots with lids. Canadian Tire occasionally puts them on sale for a very good price. Ask Jeannie for more details.

Call 403-329-9157 or email: solutions@harvesthaven.com

Top Sirloin Steaks - Sale $13.49/lb Reg. $14.99/lb

Beef Smokies - Sale $11.49/lb Reg. $12.99/lb

All-Beef Wieners – Sale $9.99/lb Reg. $10.99/lb (See Recipe Box)

Whole Chicken - Sale $4.29/lb Reg. $4.99/lb

Cooking Onions - Sale $5.99/ 3lb bag Reg. $6.99/3lb bag

Frozen Strawberries – Sale $7.89/lb or $7.39/lb for 3 or more bags Reg. $8.49/lb

Maison Orphee Organic Dijon Mustard, 250 mL – Sale $3.89 ea Reg. $4.10 ea. (See Recipe Box)

Please note, all ingredients in our recipes are organic.

1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour
1 tsp salt
2 Tbsp. baking soda
4 Tbsp. butter, melted
8 Harvest Haven hot dogs, cut in half
Coarse sea salt

1. In the bowl of a stand mixer, whisk together warm water, sugar, and yeast.

2. Fit your mixer with a dough hook attachment. Add flour and salt to the bowl. Mix on medium-low speed until smooth. Allow to rest for 10 minutes.

3. Divide the dough into 16 equal sized pieces. Roll each piece into a long log (about 8 inches long). Wrap a rolled piece of dough around one hot dog half and pinch the ends together to keep it from unraveling. Repeat with remaining dough and hot dogs. Allow to rest while you prepare the next steps.

4. Preheat oven to 400° F. Grease a large baking sheet. Bring a large pot of water to boil (about 6-8 cups). Add baking soda to water (careful it will bubble up!)

5. Use a slotted spoon to place dough-wrapped hot dogs in the boiling water (do 4 at a time). Allow to boil for 30 seconds. Remove with slotted spoon and place on a paper towel.

6. Once all hot dogs have boiled, place them all on the prepared baking sheet. Brush melted butter over the hot dogs. Sprinkle with sea salt to taste. Bake about 15 minutes or until dough is golden brown. Serve warm with your favorite sauces (I used ketchup and Dijon mustard!)

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

Garnish with paprika and chives.

*Paprika can be hot or sweet Hungarian, hot or sweet smoked, or regular.

Mayonnaise

1 room temperature large Harvest Haven egg
1 tsp dry or prepared mustard
1/2 tsp salt
1 – 2 tsp lemon juice
1 – 2 tsp cider vinegar
1 1/4 cup salad oil (part olive oil)

Put all ingredients into a 2-cup jar.
With a stick blender, blend until ingredients emulsify.

Store in refrigerator.

Ah, Trudy the Turkey, the one who was spared from being someone's Thanksgiving dinner because she had a blemish. (Don't regret not being perfect. It may save your life.)

James kept Trudy (he calls her Turkey) with three broiler chickens that were too small to go to slaughter. When it got too cold to keep them in the big broiler barn, they were moved to a cozy corner of the cattle barn. When that space was needed for Flower, our milk cow, Trudy found her home with the laying hens. Two of the broilers are comfy in a sheep pen and the other one lost his way to the stock pot.

Trudy wasn't sure what to make of the layers. But Big Red the Rooster knew what to make of her. He was going to show her who was boss and put her in her place. He flew at her, once, twice, three times. Her being somewhat bigger than he was didn't matter to him. He was THE boss and everyone needed to recognize that, including this new interloper.

Well, you know what they say. "Three strikes and you're out!" Trudy's face changed dramatically; she fluffed up her feathers to look twice her size. She grabbed Big Red by his head and quickly threw him to the ground, like you would see in the best WWE fight. He was stunned!

There's a new order in the hen house now with a no-nonsense administrator.

One day when James was gathering eggs, he noticed Trudy acting a little differently and going behind the open door that separates two areas in the hen house. Upon investigation, he saw an egg. Did some hen lay it there? Nope. It was too big. Trudy had laid her first egg.

Martin says Trudy's eggs are the best!