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November 22, 2017

People don't notice whether it's winter or summer when they're happy. Anton Chekhov

summer or winter
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Closed Mondays for Construction

Let there be fire!

Martin's happy…the wood-fired oven and stove are done and burning very nicely. Now, we say, "Let them eat bread!"

That was the most time-consuming task in the new store. Other projects should go more quickly.

wood fired oven brick finished
cropped fire
***

Harvest Haven Beef Orders

roast beef

Fresh beef will be available December 1 and 22. If there are specific cuts you would like, let us know as soon as possible, so they can be added to the cutting instructions.

Harvest Haven beef is raised on premium organic pasture during the summer and the best certified organic green hay in the winter months. Because they come in from pasture filled out and ready for slaughter, they are given only a minimum amount of grain. Our cattle receive absolutely no vaccinations, growth hormones, or antibiotics.

Healthy living conditions mean healthy critters; healthy critters make healthy food; healthy food makes healthy YOU.

***

Harvest Haven Turkey

roast turkey

It may seem a little early to be thinking about turkey for the upcoming get-togethers, but our supply is limited, so we're letting you know sooner than later.

This year we have a wide range of sizes, but, the smaller ones get sold quickly.

Order today to get what you may well find to be the best turkey you've had in a long time, if ever. Just boasting before roasting and basting.

***

Natural Leaven Bread Classes

This informative class teaches you to make your own delicious bread with 3 simple ingredients: flour, water, and salt. You get to sample the fresh product and to have life-changing conversation.

We're scheduling classes for the New Year - the end of January and/or the first part of February.

If you're interested in participating, notify us as soon as possible so we know how many classes we need.

bread sliced
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Organic Cheese

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One of our recipes in this newsletter calls for cream cheese, which we have in stock. It's a very nice organic cheese from Denmark, creamy and smooth with excellent flavor, great for spreading on toast or using in your favorite cheesecake.

You'll see in our display cooler a tasty selection of organic and organic raw milk cheeses for eating and cooking – various aged cheddars, mozzarella, Swiss Emmental, Asiago, and creamy cottage cheese to name a few.

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On Sale...

Boneless Chicken Breast- Sale $14.79/lb Reg. $15.99/lb (See Recipe Box)

Lamb Chops- Sale $14.99/lb Reg. $16.89/lb

Fresh Beef Garlic Sausage- Sale $9.49/lb Reg. $10.99/lb

Beef Brisket- Sale $7.49/lb Reg. $8.49/lb (See Recipe Box)

Leeks- Sale $3.49/lb Reg. $3.99/lb (See Recipe Box)

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

Bioitalia Pasta, 500 g- Sale $3.49 each Reg. $3.99 each

Frozen B.C. Organic Cherries- Sale $8.99/lb Reg. $9.50/lb (See Recipe Box)

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The Recipe Box

Please note, all ingredients in our recipes are organic.

Creamy-Mushroom-and-Leek-Chicken-Breasts-foodiecrush.com-34

Creamy Mushroom and Leek Chicken Breasts

3 boneless, skinless Harvest Haven chicken breasts
salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
½ pound brown mushrooms (about 16-18 mushrooms)
3 Harvest Haven leeks, sliced into ? inch rounds, white and pale green parts only
? cup white wine
1 cup cream

To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with salt and freshly ground black pepper.

Heat a large skillet to medium high heat. Add ½ tablespoon of butter and ½ tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest. Wipe out the pan and add ½ tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.

Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp. Add the wine and continue to cook for 2 minutes. Add the cream, raise the heat to medium high and cook for 5 minutes or until the cream coats the back of a spoon and has slightly reduced. Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.
Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them then. Serve with rice, noodles or farro.

***
brisket and onions

Slow Cooked Brisket and Onions

1 tablespoon olive oil
1 1/2 lbs Harvest Haven red onions (about 2 large onions), sliced into half moons
3 1/2 pounds Harvest Haven beef brisket
Coarse salt and freshly ground black pepper
6 cloves Harvest Haven garlic, minced
2 cups Harvest Haven beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tamari

Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a Dutch oven.

Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and tamari, and pour into the Dutch oven.

Cover and cook in the Dutch oven at 325 F for 3 1/2 to 4 hours. Let rest for at least 20 minutes before serving.

The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid. Warm in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

***
cherrycheesecakebrownies2-650x975

Cherry Cheesecake Brownies

Cheesecake Topping Ingredients:
2 (8 ounce) cream cheese
½ cup sugar
1 Harvest Haven egg
½ teaspoon vanilla

Brownie Ingredients:
1 cup butter
6 ounce unsweetened chocolate
2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
4 Harvest Haven eggs
1¼ cup flour
1 recipe cherry pie filling (recipe below)

Heat oven to 350 degrees. Line a 13x9 inch pan with parchment paper and butter lightly. Set aside.

To make the topping: Beat together cream cheese and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.

To make the brownies: Melt butter and chocolate in small saucepan on low heat until melted and smooth. Stir in sugar, vanilla, and salt. Add in eggs and flour. Mix until incorporated.

Spread brownie mix into the bottom of your 13x9 inch prepared pan. Drop cheesecake mixture on top followed by the cherry pie filling. Run a knife through the top giving it the marbled look.

Bake for 45-50 minutes until the cheesecake starts to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.

Cherry Pie Filling

5 - 6 cups of thawed B.C. cherries
2 Tablespoons lemon juice
? cup sugar
4 Tablespoons corn starch
1½ teaspoons vanilla extract

Place cherries in medium saucepan over medium heat. Add lemon juice, sugar and corn starch. After it comes to a boil, turn the heat to low and stir often while cooking for about 10 minutes. After removing from the heat, stir in vanilla extract and allow to cool.

***

Down on the Farm


Rodeo 'round the corral

You've heard of "roundup" but have you ever heard of "rounddown"? (The spellchecker insists I use a hyphen but it doesn't really know what I'm talking about.)

Last week I pulled into the farm and told Martin the van needed gas.

"I'll get it for you right after I help James load a couple of steers. Should only take a few minutes," Martin confidently declared as he put down his half-finished lunch and headed out the door to the corral, oblivious to what awaited him.

Jeannie and I caught up on what was happening on the farm and got a few things ready for me to take home. A half hour passed and Martin still wasn't back so I decided to load the van.

"Sounds like a rodeo out there – cattle bawling, metal gates rattling," I nonchalantly remarked to Jeannie when I stepped back into the store.

While Jeannie and I were visiting with a couple of ladies who dropped by to get groceries, Martin marched into the store with a look of determination, not to mention perplexity and disgust. It was sad, definitely foreboding.

We stared at him with anxious expectation. What now?!

Here's Martin's story….

I've never seen anything like it. I knew the old loading chute was poorly designed. We'd even been talking lately about redesigning and relocating it. But I've never had animals respond to it this way before. They just weren't acting naturally. It was scary.

We pushed the three big steers into the small holding pen without too much difficulty. Normally they calm down and just stand there waiting for a gate to open, but this was different. They immediately started circling and becoming agitated. I opened the gate to the alleyway that leads to the headgate, so we could push the cattle through and switch out their simple farm ear tags for the silly government mandated radio frequency ID ear tags.

After a couple smacks on the backside, the tallest steer started striding towards the headgate. I was momentarily relieved thinking things had returned to normal. That's when he saw that a bottom fence board was loose and the soil underneath was eroded. Rather than taking a step forward into the headgate, he took a hard left put his thick neck under the bottom board and trashed it. He proceeded to limbo underneath the second lowest fence board, dragging his belly on the ground just to squeeze through. I could hardly believe it.

After I finished shaking my head, we ran him back around into the holding pen. He wasn't going to make this easy. He circled around evaluating all his escape options. Normally, I don't have a problem staying in the pen with cattle, but I was getting nervous. Then, before I had a chance to jump the fence, he beat me to it.

He reared up on his hind legs and leaped through the air about as ungracefully as you can expect of a fat steer. He landed on top of the gate, four legs off the ground, where he thrashed for a quick moment, left the gate in ruins and barely teetered over the other side of the gate to freedom.

Again, I shook my head in amazement. I let it go and began to focus on the remaining two steers. But it wasn't going to be that easy. The second tallest steer attempted to follow in the footsteps of his buddy, further trashing the sorry gate, but without actually making it to the other side. Counting myself fortunate that he didn't escape, I collected myself for a moment. I backed away so we could all calm down. Then with no pressure, the same steer turned around and jumped the gate on the other side of the pen. He caught his leg in the gate on the way over and bent the tube steel like spaghetti, shaking himself loose.

After much frustration we tagged the remaining steer and loaded him into the trailer. The tallest steer was suddenly more cooperative and decided the trailer was the place to be. He ran up the ramp and joined the other steer without even being tagged first. I wasn't going to argue. There was no way I was going to risk opening the trailer door to load another steer and let two steers out, so I put the tag in James' hand and told him to tell the folks at the other end that we'd tried our best.

James soon returned to load the last steer. We very carefully coaxed him into the head gate, switched out his tag and then tried to load him into the trailer. It wasn't working. We tried hooting and hollering and pushing and shoving. It wasn't going to happen. All he would do was back up. He was not going in that trailer.

That's when I had an idea. He didn't have to go into the trailer walking forwards. He was turned around at this point anyway, so I just started pushing on his nose and he backed up all the way down the alley, up the ramp and into the trailer.

The moral of this story is simple. If you don't build a loading chute ass backwards, you won't have to load your cattle ass forwards.

gate 2
gate 1
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