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August 16, 2017

We have neglected the truth that a good farmer is a craftsman of the highest order, a kind of artist.
- Wendell Berry, The Gift of Good Land: Further Essays Cultural and Agricultural

martin the farmer

When we look around us, we see how everything works together. You see the bees pollinating the flowers to make seeds for the garden and the grasses that the cows eat. The cows fertilize the fields to provide nutrients for the grasses and the gardens. There is no isolating some aspect and expect the whole to work properly.

A "good farmer" is one who sees the big picture of how everything is interrelated and one who has the wisdom to work with the various factors to make the whole function marvellously. God has created a beautiful system of interdependence.

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Downtown Lethbridge Farmers' Market

Liquid-Honey-close-up

Visit us at the Downtown Farmers' Market located in Festival Square, 3rd Avenue and 6th Street South Wednesdays from 10:00 A.M. to 3:00 P.M.

This week, we have more freshly extracted Harvest Haven honey. We use absolutely no chemicals on our bees, in their hives, or in our fields.

More garden goodies are on the tables, too - new carrots, beautiful shallots, crunchy celery, baby potatoes, beets with greens, sweet onions, green garlic, garlic scapes, and an eclectic selection of lettuces, greens and aromatic herbs.

And you must try the "finest jam in all the land" – Strawberry, Raspberry, Saskatoon, Blueberry, Nanking Cherry, and Honeyberry.

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Closed Wednesdays for the Summer

Because we're at the Downtown Farmers' Market every Wednesday from July 5 to September 6, the store is closed those days. Catch us at the Market on Wednesdays.

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Taking Orders for Fresh Organic BC Fruit

Organic BC Peaches, Cherries, and Blueberries are here. Nectarines, Plums, and Pears are coming.

We can order cases for you, but won't know the prices until the list comes from our supplier. Let us know what you would like and we can get the price to you when it is available.

peaches africa studio 1000
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Fresh Harvest Haven Lamb

lamb chops

Harvest Haven Lamb - tender and delicious because it is raised organically on the freshest grass and Grander Living water. Our sheep never receive vaccinations, antibiotics, dewormers, or topical pesticides. Healthy, scrumptious lamb for your enjoyment.

Fresh lamb will be available on these days:
Friday, September 1
Friday, September 8
Thursday, September 21
Thursday, October 12

If you would like a whole lamb or special cuts, let us know as soon as possible. Call 403-329-9157 or email: solutions@harvesthaven.com.

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Fresh Harvest Haven Chicken

Fresh whole chicken will be available September 13 – 15 and fresh chicken parts the afternoon of September 15.

This is when you stock your freezer for the winter.

Let us know how many whole birds and what parts you would like.

chicken drums
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On Sale...

Beef Bacon- Sale $10.49/lb Reg. $11.79/lb (See Recipe Box)

Beef and Onion Sausage - Sale $9.49/lb Reg. $10.99/lb

Whole Chicken - Sale $4.69/lb Reg $5.29/lb

Broad Beans- Sale $2.50/bag Reg. $3.00/bag (See Recipe Box)

Zucchini-Sale $1.99/lb Reg. $2.49/lb (See Recipe Box)

Garnet Yams Sale $3.49/lb Reg. $3.99/lb

B.C. Peaches- Sale $3.99/lb Reg. $4.49/lb (See Recipe Box)

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The Recipe Box

Please note, all ingredients in our recipes are organic.

Zucchini pie

Bacon Zucchini Quiche

1 9-inch single pie crust
2 cups Harvest Haven zucchini, shredded
1 bunch green onions, chopped
4 slices Harvest Haven beef bacon thick-cut cooked bacon, crumbled
1 cup shredded swiss cheese
3 Harvest Haven eggs
1/2 cup cream
1/2 tsp salt
freshly ground pepper

Preheat the oven to 375 degrees. Lay the pie crust into a 9-inch pie plate and trim the excess. Put the pie plate on a foil-lined baking sheet.
In a large bowl, mix together the zucchini, green onions, bacon and cheese.
In a small bowl, mix together the eggs, half-and-half, salt and pepper. Pour the egg mixture into the bowl with the zucchini and mix well.
Pour the zucchini mixture into the prepared pie crust. Bake about 50 minutes, or until the middle of the pie is set and the top is nicely browned. Let cool to room temperature before serving.

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Broad Bean Hummus

hummus-in-bowl-800x573

2 cups of shelled broad beans
approx. 80 ml of water
3 and ˝ tbsp lemon juice
1 Harvest Haven garlic clove, pressed
1 tsp of fine sea salt
Handful of cilantro or parsley
a few grinds of fresh pepper
a few pinches of hot chilli (optional)
2 tbsp extra virgin olive oil (optional)

Boil a pot of water on the stove. Put podded and washed beans into boiling water and simmer for about 5 minutes. Test one to make sure the inside is cooked.

While your beans are cooking, put a few ice-cubes into a bowl of cold tap water. As soon as the beans are ready, drain them and then chuck them into the bowl with icy water. This step isn't necessary, but it will ensure that the beans keep their vibrant colour.

Shell the beans (ie remove the outer shell) by making a tiny incision at the top of the bean and pressing the inside out.

Place shelled beans (you should get about 2 cups), minced garlic, lemon juice, cilantro or parsley, salt, pepper and chilli (if using) into a food processor.

As the processor is churning the mixture, gradually add cold water (about 80 ml) until the mixture loosens up. Add 1 tbsp of olive oil, although you can skip it if you want.

Taste and adjust seasoning if necessary. Serve with a bit of extra virgin olive oil (1 tbsp) on top – it will prevent the spread from drying up once served. Serve with bread and chopped up veg sticks.

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brown sugar peach french toast cups on plate

Brown Sugar Peach French Toast Cups

Butter
8 oz. stale bread, torn into 1/2 inch pieces (I prefer French bread)
2 peaches, pitted and thinly sliced
3 Harvest Haven eggs
1 cup milk
1/2 cup cream
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 c. + 1 tbsp. brown sugar, divided

Butter a muffin tin. Divide bread and peaches evenly among all 12 muffin cups. You might have to smash them down a little bit to fit them in, but that's okay.

Beat 3 eggs in a medium bowl. Whisk in milk, cream, vanilla, cinnamon, and 3 tbsp. brown sugar. Use a ladle to pour egg mixture over bread and peaches. Cover muffin tin and refrigerate for at least 2 hours, up to overnight.

Preheat oven to 325 degrees. Remove cover from muffin tin and use a spoon to push bread and peaches down into the egg mixture. Sprinkle tops with remaining 2 tablespoons of brown sugar. Bake for about 35 minutes or until French toast cups are set and edges are golden. Loosen cups by running a butterknife along edges before removing from muffin tin.

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Down on the Farm

Farming as It Needs to Be

In recent decades, farming has been automated and streamlined. Everything seems to be growing bigger and faster. The machines, fields, animals, crops - everything is becoming enormous. I guess we're all supposed to be impressed, but I think there's an increasing population realizing not all growth is good. After all, isn't cancer growth? And doesn't it grow quickly?

The story we're told is that we're feeding the world with this industrial scale farming. We're supposed to be distracted by bushels per acre figures and live weight gains. We're supposed to be in awe of the irrigation pivot and its ability to water great tracts of land with minimal labour, without noticing how many acres of land go to waste in the corners.

It's all single-use machinery, single-trait genetic selection, and single-columned finances.

What if we had machinery that was efficient not because it was big but because it was versatile instead?

What if we had plants and animals that were considered efficient not because they can grow big fast, but because they can withstand disease and stress without chemical life support?

What if we calculated the financial viability of a farm based on profit after the machinery, chemical, and healthcare bills are paid and not just the dollars per acre harvested?

What if we realized that the health of our soil and livestock should be one of the columns on our year-end profit and loss reports?

Good farming isn't about forcing your land and animals to hand over their substance. Good farming is about delicately coaxing vigour and life out of every corner of your farm with careful planning and timing.

If you look at the Harvest Haven Lamb video, you'll see the sheep grazing an alfalfa field. But it isn't as simple as putting them there. This year has been super dry, which has thrown off the timing and supply of blooming flowers on the farm.
Normally, I make hay from this beautiful piece of pasture, which means cutting the forage before it fully blooms. But I knew my bees would need the extra forage, so I left the alfalfa to go into full flower. The bees love it.

It's hard to see the invasion of bees in the video but you can see the myriad of butterflies that appreciated my decision. We were even graced with an incredible migration of Painted Lady butterflies which only happens every 10-15 years.

Since hay is of little value after it fully blooms, I talked to the sheep and they agreed to drop by and clean things up for me. It worked out well for all parties: sheep are kept from bloating because alfalfa can kill sheep if it's grazed before full bloom, the bees enjoy their flowers, we get the honey, and the field appreciates the fresh fertilizer.

So, while I'm making honey, lamb, and hay on this parcel of land this year, I'm also building soil fertility so that one day I can break the sod and plant carrots and potatoes.

Not to mention the welcome party we threw our joyful Painted Lady crowd!

The reason most farmers struggle with disease and profit margins is because they don't value diversity and careful planning. We're lured into thinking that growing one crop will be the most efficient because there are fewer variables. The trouble is that if you don't have to think hard, neither do your pests and diseases. They love simplicity as much as we do.

It requires careful planning to grow ten different crops on the same acreage when crops have varying water demands and machinery requirements. But it's worth it when the critters that lay their eggs on one crop, feed on the larvae that eat your other crop. It's also worth it when a bad growing season for carrots comes along but your onions and garlic just love it. It's like "healthY" insurance that pays instead of charges.

Good farming means every organism on your farm, from the microbe to the cow, receives fair consideration. It means life is sacred and should only end when it serves for good. Good farming heals all the land, animals, and most importantly, people that enter its fence lines.

Good farming is like a symphony or a fine painting. There is no single note that is beautiful on its own, nor is there a single brushstroke that paints a picture. Good farming brings out and magnifies the beauty of God's creation. It doesn't suppress and violate it.

And good people support good farmers…Thank you for helping us do what's right.

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