Shake the hand that feeds you. Michael Pollan | Harvest Haven is about having a real encounter with the farmer who produces your food and who can tell you about the process it took to get that food to you. Our emphasis is on getting back to basics and keeping it simple. | You've met Martin, farmer and salesman, and in the previous newsletter you were introduced to his children, little farmers and entrepreneurs. Now, meet Jeannie, wife, mother, chief cook and bottle washer, gardener, shopkeeper, bread baker, kombucha brewer, housekeeper, homeschool teacher, secretary, customer service rep, and the list goes on. If you need to know where something is, want a certain product, or call Martin for any reason, ask Jeannie. She will get what you need. There's a cute quote about the Farmer's Wife: "Yes, he's working. No, I don't know when he'll be home. Yes, we're still married. No, he's not imaginary." When I called the farm the other evening, there was no answer, which was a surprise. Jeannie returned my call later and said she was moving cows with Martin. "It's about the only time I get to see him," she quietly stated. | We'll be closed on Mondays for harvest and construction on the new store and wood-fired oven. We are open Sunday 10:00 to 6:00 and Tuesday to Friday, 10:00 to 6:00 to help you. | Only two more dates for fresh lamb: Friday, September 22 and Friday, October 13. 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. | They're here! Fresh whole chickens are ready for pick-up Wednesday until Friday at 6:00. Parts will be in the store Thursday afternoon and Friday. We have an increased demand for whole birds this fall, so you may want to stock up while you can. Our next batch of chickens won't be ready until the first of June 2018. | The turkeys will be ready October 3 just before Thanksgiving. Order today to be sure to get what you need. We sold out last year. Call 403-329-9157 or email: solutions@harvesthaven.com. | Inside Round Roast- Sale $8.99/lb Reg. $10.49/lb Ground Beef- Sale $6.99/lb for 3 or more pounds Reg. $7.49/lb (See Recipe Box) Medium Eggs - Sale $14 for 3 dozen Reg $5.25/dozen Zucchini - Sale $1.99/lb Reg. $2.49/lb (See Recipe Box) White Spanish Onions- Sale $2.49/lb Regular $2.99/lb (See Recipe Box) Hot Banana Peppers Sale $7.50/lb Reg. $9.99/lb (See Recipe Box) Garlic-Sale $1.99 each Reg. $2.99 each Frozen Strawberries- Sale $7.39/lb for 3 or more pounds Reg. $8.49/lb Simply Organic Almond Extract, 59mL- Sale $6.99 Regular $7.49 (See Recipe Box) | Please note, all ingredients in our recipes are organic. | Striped Meatloaf This is my favorite meatloaf recipe. It's different, easy to make and good warmed-up because it has tomato sauce in it. (Any meat dish with tomatoes in some form doesn't get that "warmed-up beefy" taste.) 1 lb Harvest Haven ground beef
2/3 cup tomato sauce or barbecue sauce
1/2 cup dry bread crumbs
2/3 cup Harvest Haven onion, finely chopped
1 - 2 cloves Harvest Haven garlic, minced
1 tsp salt
1 tsp oregano
1/2 tsp dried basil
1/4 tsp black pepper
2 Harvest Haven eggs, beaten
Mozzarella cheese, thinly sliced or grated Combine all ingredients except cheese; mix well.
Spread one-third of mixture in loaf pan and top with a thin layer of cheese. Continue layers, ending with meat mixture. Bake at 350°F for 1 hour or until done and nicely browned. Serves 5 – 6. | 6 medium Harvest Haven zucchinis
salt & pepper to taste
about 1/4 cup unbleached flour
salad oil
1 clove Harvest Haven garlic Slice the unpeeled zucchini lengthwise into 1/4-inch-thick slices. Sprinkle the slices with salt and pepper; dredge very lightly with flour and sprinkle generously with salad oil. Rub a baking sheet with the cut clove of garlic and then oil it lightly with salad oil. Place the slices of zucchini side by side on the baking sheet. Bake in a 450° F oven for 20 - 30 minutes or until desired tenderness. To brown, broil just prior to serving. Makes 4 - 6 servings. | Creamy Onion Salad One of the best creamy good extras to serve with dinner. 1/3 cup raw cane sugar
1/3 cup water
1/3 cup cider vinegar
1 ˝ tsp salt 4 Harvest Haven White Spanish onion, sliced thin 1 cup mayonnaise*
1 tsp celery seed Put sugar, water, vinegar, and salt into bowl. Stir until sugar dissolves. Slice onions. Add to vinegar mixture. Let stand for three hours or overnight. Combine mayonnaise with celery seed. Drain onions well. Stir in mayonnaise. Serve. 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 Put all ingredients into a 2-cup jar.
With a stick blender, blend until ingredients emulsify. Store in refrigerator. | Pickled Hot Peppers 1 lb yellow hot pepper (8 cups)
4 heads fresh dill or 2 tablespoons dill seeds (optional)
3 cups water
1 cup white vinegar
2 tablespoons pickling salt
1 tablespoon sugar
2 cloves garlic, minced
1/4 teaspoon crushed dried red pepper Wash hot peppers; drain. Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling. Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
Adjust lids. Process in boiling water bath (pints) 10 minutes. | Boterkoek AKA Buttercake One of Martin's favourite Dutch treats. 1? cups butter
2 cups white sugar
2 Harvest Haven eggs
3 tsp almond extract
2 tsp baking powder
3 cups all purpose flour
Milk or cream for brushing top
Sliced almonds to decorate top (optional) Preheat oven to 325 degrees. Cream butter and sugar until very light and fluffy (3-5 minutes). Add eggs and almond flavouring and beat well. Add baking powder and flour and mix well. Spread evenly between two 9" cake pans or pie plates. Brush tops with a little cream and top with sliced almonds if desired. Bake for 28-30 minutes, until light brown - do not overbake or cake will be dry. Let cool on rack before slicing and serving. Store in an airtight container at room temperature for 3-4 days. | In the previous Down On the Farm, you heard about Harriett, our new guardian puppy. Since then she has been making her acquaintance with the farm and its other inhabitants. This fluffy little cutie was born and raised with sheep, so they were like family to her. When she excitedly went to greet our sheep, she was quite perplexed that they were running away in panic. What she couldn't know was the terror these sheep had experienced the night before when coyotes came looking for dinner and found it. Harriett is a persistent creature and as you can see in the video, is gaining ground with some of the more inquisitive lambs. | Then, there's Violet, the queen cat of the farm. Violet is the friendly little black cat who greets you at the door to the store. She looks rather unassuming and a tad scruffy from having to raise a batch of kittens. But, don't let looks deceive you. She is a scrapper and like I said, THE queen of the farm. Along comes happy Harriett to introduce herself to the queen without ceremony. Violet would have nothing to do with this interloper and quickly showed this newbie who was boss. Shwack across the nose! Harriett is a persistent creature and keeps trying to show herself friendly with Violet. As we were leaving the farm one evening, we heard a cat's loud defensive growling and Harriett giving a few cheerful barks. Turning around, there was Violet exuding contempt and disgust with her whole being, while Harriett was on her belly wagging her tail furiously and inching closer to this black hostile ball of fur. Now, Harriett had learned her lesson well and was keeping a perfect distance from Violet, all the while trying to entice her into a friendly exchange. Violet would have none of it and edged her way to the barn away from this annoyance. Unfazed, Harriett bounced our way for a friendly stroke on the head from those she knew would quickly coddle her. It's interesting how a young little four-legged creature can, without trying, handily change the atmosphere for everything and everyone. | |
