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March 15, 2017 In the spring, I have counted one hundred and thirty-six different kinds of weather inside of four and twenty hours.- Mark Twain ? Ch
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In the spring, I have counted one hundred and thirty-six different kinds of weather inside of four and twenty hours.- Mark Twain |
Or like Shrek said, "Change is good, Donkey."
We have more changes at Harvest Haven.
Sean told us he felt like visiting his mother in Florida and laying on the beach. So, he's on his way to warmer climes with a stop in Toronto to help in his dad's sign business.
Martin, our general manager, who says he's generally managing, will be in the store with his wife, Jeannie. You can look forward to good conversation and coffee, maybe.
Because we have fewer people working on the farm and more spring chores, we won't be open until 10:00 AM, so there's more time to get the outdoor work done in the morning. |
Beautiful brown eggs from happy Harvest Haven hens – the best!
James takes special care of the hens, giving them organic feed mixed according to the requirements for our laying hens, sun-dried alfalfa hay rich in vitamin D, and raw milk from our milk cow. The hens have a fresh bed of wood chips, dried leaves to scratch through, and natural wood ash for dusting themselves. During the day, they get to run around outside in the fresh air and sunshine.
Being raised organically, the hens are healthy and never have vaccinations or antibiotics.
The result is very tasty eggs with dark yellow yolks that you can enjoy every day. |
Sherry began looking into organics and a healthier lifestyle after her youngest daughter had a health crisis. Someone referred her to Harvest Haven. It was important she knew where her food came from and how it was produced.
Sherry loves food, loves to cook, loves eating healthy food, and loves to see the benefits to her family.
We're happy to have Sherry shopping with us. |
There are only a few spaces left for the next kombucha class. To confirm your attendance, we request you make payment as soon as possible, as registration is on a "first come" basis.
Wednesday, March 22 at 6:30 pm
Cost: $35.00
Location: Martin and Jeannie's home at Harvest Haven.
Each participant will be provided with a starter kit to make your first batch of kombucha and contact information for support afterward.
You can come by the store or phone in your payment…credit card, debit or cash.
Call 403-329-9157 or email: solutions@harvesthaven.com |
New York Strip Steak - Sale $17.89/lb Reg. $19.99/lb
Beef Onion Sausage - Sale $9.49/lb Reg. $10.99/lb (See Recipe Box)
Harvest Haven Raw Sauerkraut, 1L - Sale $14.49 Reg. $15.49 (See Recipe Box)
Beets, 3 lb bag - Sale $5.29/lb Reg. $6.99/lb
Navy Beans, 400 g - Sale 2/$5 Reg. 3/$10 (See Recipe Box)
Simply Natural Organic BBQ Sauce, 303 mL - Sale $5.49 Reg $6.49
Cuisine Camino Organic Cocoa Powder, 224 g – Sale $7.99 Reg. $8.99 (See Recipe Box)
Frozen Organic Bananas – Sale $1.69/lb Reg. $1.99/lb (See Recipe Box) |
Please note, all ingredients in our recipes are organic. |
Hutspot (Dutch Carrot, Potatoes, and Onions) with Sauerkraut
2 lbs Harvest Haven carrots, peeled and cut into small chunks
2 lbs Harvest Haven yellow onions, diced
2 lbs Harvest Haven Butterball potatoes, peeled and cut into quarters
2 tbsp butter
1/2 tsp salt
Place carrots and onions into a large pot. Cover with 2 cups water and cook 35 to 40 minutes, until onions and carrots are soft.
Drain and reserve cooking liquid. Set cooked carrots and onions aside.
Boil potatoes in the same cooking liquid, cooking them until they fall apart.
Mash potatoes with carrots and onions. Stir in butter and salt.
Serve with Beef and Onion Sausage and Sauerkraut. |
Aunt Marilyn's Baked Beans
2 cups navy beans
1/4 cup mild molasses
3 Tbsp brown sugar
2 Tbsp ketchup
1 tsp salt
1/2 tsp prepared mustard
Pinch black pepper
1 medium Harvest Haven onion, sliced
Boiling water or hot bean liquid
Soak beans overnight in 6 cups cold water.
Simmer beans in water for 1½ to 2 hours or until tender. Drain, saving liquid.
Put onion slices in bottom of bean pot or roaster. Add beans.
Combine seasonings with 1½ cup hot bean liquid or water; pour over beans, adding more water to cover them.
Bake beans very slowly (250° F) for 5 to 7 hours. Remove cover during last 1/2 hour to brown beans.
Add boiling water as required during baking to keep beans covered with liquid. |
Double Chocolate Banana Cake
Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey. No frosting required!
3 frozen bananas, thawed (about 1 cup)
¾ cup brown sugar
½ cup sunflower oil
1 tsp vanilla
1 large Harvest Haven egg
1 cup flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup semi sweet chocolate chips
2 Tbsp mini chocolate chips for topping - optional
In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
Add the oil, vanilla, and egg. Mix together.
In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the semi-sweet chocolate chips. Pour batter into a greased 8x8-inch baking dish. Sprinkle the top with mini chocolate chips.
Bake at 350 degrees Fahrenheit for 25 to 35 minutes. Check the center with a toothpick to determine doneness. Best eaten warm.
Recipe adapted from Dessert Now Dinner Later |
James loves his birds. These little girls are our next laying hens and James is making sure they're off to a good start so you can be off to a good start in your day with delicious, nutritious, scrumptious Harvest Haven eggs.
He laid down a layer of fine compost, dried leaves, and small wood chips for these baby birds to dig through, as scratching is natural for them. Fresh Granderized water and full containers of Harvest Haven chick starter are vital.
James makes sure the temperature and humidity are optimum. That's why you see the gauges in the pens.
This short video gives a close-up look at lively day-old chicks. They seem to be giving us a closer look, too.
James informs us there are over 50 billion chickens in the world! Can you imagine? Chickens everywhere! |
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