Happiness does not come from doing easy work but from the afterglow of satisfaction that comes after the achievement of a difficult task that demanded our best. – Theodore Isaac Rubin | Martin is progressing quite nicely in the new store. We've had fresh bread and pizza from the wood-fired oven. One of these days we'll be able to share with you all. | In the October 11 issue of Harvest Haven Happenings, we shared some of the awesome adventures of Jonathan, our media man, and Peter, his travelling companion as they explored the West Coast with Media Goes. On Tuesday, December 12th at 6:30 PM, these intrepid travellers are premiering the entire series at Subaru of Lethbridge, 3333 1 Ave S. There will be a Q&A about how they planned and executed the trip, and tips on how you can travel affordably and go on amazing adventures as well. The whole family is invited to attend this fun evening. Appetizers and refreshments will be provided by Subaru of Lethbridge. Here's a sample of their expedition. To see the rest of the episodes, go to Media Goes Facebook. | Enjoy these seasonal favorites – all certified organic, of course: Refreshing fresh fruits - Satsuma oranges, sweet Persimmons, Canadian-grown Cranberries; Sweet treats – Salted Caramel Truffles, Chocolate covered toffee almonds, Maple nuts, Chocolate bark, and a tasty selection of chocolate confections; Nibblers - A large variety of raw and roasted shelled nuts; For that favorite seasonal pie: Squash and pumpkin pie fillings and Pumpkin pie spice; Some delicious, cozy winter beverage ingredients - Orange spice tea, cinnamon sticks, whole nutmeg, cloves, and star anise. | Fresh beef will be available December 22.
If there are specific cuts you would like, let us know as soon as possible, so we can add them 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. Importantly, our livestock and entire farm lives on Grander Living Water, which has a significant impact on all things that grow, including us. Our cattle have the best; we have the best, and so can you. Talk to us.
Healthy living conditions mean healthy critters; healthy critters make healthy food; healthy food makes healthy YOU. | We have ONLY 20 Harvest Haven Turkeys left!
There is a wide range of sizes, but only a few of each size, so speak up for yours today. Call us at 403-329-9157. Possibly, the best turkey you've had in a long time, if ever. Just boasting before roasting and basting. | 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've had a good response to this notice, so will schedule at least 3 classes for the end of January and the beginning of February. Watch for dates, times, and cost. | Boneless Leg of Lamb- Sale $14.99/lb Reg. $16.89/lb Italian Beef Sausage- Sale $9.49/lb Reg. $10.99/lb (See Recipe Box) Beef Cross Rib Roast- Sale $7.49/lb Reg. $8.99/lb Split Chicken Wings- Sale $5.99/lb Reg. $6.79/lb (See Recipe Box) Potatoes, 5 lb bag- Sale $5.99 Reg. $7.99 (See Recipe Box) Squash, all varieties- Sale $1.50/lb Reg. $1.75/lb Extra Large Eggs- Sale $18 for 3 dozen Reg. $6.75/dozen (See Recipe Box) Raw Honey, 650 g- Sale $16.99 each Reg. $17.99 each (See Recipe Box) Frozen Strawberries- Sale $6.99/lb for 5 or more pounds Reg. $8.49/lb | Please note, all ingredients in our recipes are organic. | Cheesy Bacon and Egg Hash Cheesy Bacon and Egg Hash for breakfast, brunch, lunch or dinner! Easy to make and ready in 30 minutes! 4 medium-sized Harvest Haven potatoes, scrubbed clean and peeled
2 tablespoons olive oil
1/2 lb diced Harvest Haven beef bacon
2 green onions, finely sliced
4 extra large Harvest Haven eggs
1/4 cup shredded mozzarella or cheddar cheese
Cracked pepper to season Dice potatoes into small 3/4-inch cubes. Stove Top: Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). To speed up cooking time, cover pan with a lid, checking the potatoes every 4-5 minutes or so to stir them (this takes about 15 minutes). Add the bacon pieces to the pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden with crisp edges, while soft on the inside. Add the green onions; stir them through and season with pepper (optional). The bacon releases some oil by this stage to cook your eggs! Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Fry until the whites are set and the eggs are cooked to your liking. Serve immediately! (Don't leave the hash in the pan or the eggs will continue cooking in the heat of the skillet). Oven Method: Preheat oven to 400°F | 200°C. Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet). Add oil and and bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden. Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy. Remove from oven, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking. Serve immediately! Recipe adapted from Cafedelites.com | Sticky Honey Garlic Chicken Wings These sweet and sticky honey garlic chicken wings are the best ever. Even though they're baked, not fried, they're super crispy. You will love them! 2 lb. Harvest Haven split chicken wings
1 teaspoon olive oil
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
Cilantro, for garnish FOR THE GLAZE: 1/3 cup Harvest Haven honey
2 tablespoons soy sauce
1 tablespoon finely grated ginger
2 large Harvest Haven garlic cloves, very finely minced
1/2 teaspoon olive oil
1/8-1/4 teaspoon chili flakes Preheat the oven to 400 degrees. Line a baking tray with parchment paper. Place the chicken wings in a large bowl and toss them with the 1 teaspoon of olive oil, sea salt, and pepper. Place them on the prepared baking tray and put them in the oven for 40-50 minutes, or until they are crispy. While the chicken wings are baking, make the glaze. Add all the glaze ingredients to a small frying pan over medium-high heat. Boil rapidly for 3-4 minutes, or until the glaze has reduced to 1/3 cup. Remove from the heat.
Once the chicken wings are crispy remove them from the oven and toss them with the glaze. Sprinkle some cilantro over top and serve immediately. Recipe adapted from theendlessmeal.com | Roasted Stuffed Peppers with Italian Sausage and Balsamic Glaze 4 bell peppers, cut in half, seed and stems removed
2 tablespoons olive oil, divided
¼ teaspoon salt
1½ tablespoons balsamic vinegar
1 small Harvest Haven sweet onion, diced (about 1½ cups)
2 cloves Harvest Haven garlic, minced
1½ pounds mild Harvest Haven Italian sausage, casing removed
1 teaspoon freshly chopped rosemary plus additional for garnish
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese Balsamic Glaze
¼ cup balsamic vinegar Preheat oven to 425 degrees. Brush pepper skins with 1 tablespoon olive oil and season with salt. Place skin side down on large baking sheet. Roast for about 20 minutes until peppers are tender and skins are lightly charred. Remove from oven and set aside. Reduce oven temperature to 350. Meanwhile heat remaining olive oil in a large skillet over medium heat. Add onions and cook until just tender, about 8-9 minutes. Add garlic and cook for about a minute longer until fragrant. Add Italian sausage and rosemary and cook, breaking up the chunks until sausage is cooked and crumbly, about 10 minutes. Increase heat to high and add 1½ tablespoons balsamic vinegar. Cook on high for 1-2 minutes until bubbly and balsamic absorbs into sausage mixture.
Lightly oil a 9x13 baking dish with cooking spray.
Add sausage mixture into pepper halves and place in baking dish. Sprinkle each pepper with mozzarella and Parmesan cheese. Bake at 350 degrees for about 20 minutes until cheese is melted. Remove from oven. Garnish with additional chopped rosemary, basil and drizzle with balsamic glaze (see below). Serve immediately. Balsamic Glaze
Pour balsamic vinegar in a small saucepan.
Cook on medium low heat for about 10 minutes until liquid reduces by half. Remove from heat and set aside until ready to serve. Recipe adapted from motherthyme.com | Honey Cake with Caramelized Pears Butter, softened, for pan
1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
2 extra large Harvest Haven eggs
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 cup plus 2 tablespoons Harvest Haven honey
1/2 cup milk
1/2 cup sunflower oil
1/2 teaspoon freshly grated lemon zest
Caramelized Pears (see below)
Freshly whipped cream for serving (optional) Preheat oven to 325 degrees. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes. Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan. Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan.Transfer cake to a platter. Top with pears. Serve with whipped cream if desired. Caramelized Pears 1 tablespoon unsalted butter
1/4 cup sugar
1 3/4 pounds Anjou pears, cut into 1/2-inch-thick wedges (or 1/4-inch-thick wedges if pears are firm)
1/4 cup Harvest Haven honey Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes. Recipe adapted from marthastewart.com |
Good Cattle, Good Neighbors, Good God
| When I started to write this story on Monday, I had two options. As I was about to start typing, in came a third one. We've had two cows calve in the last week, easily delivering their lovely calves. Our milk cow, Cherry, was next in line, but about three weeks out. Surprise number one: Cherry started calving Monday morning. "That's interesting," Martin thought. "I must have missed something. Oh well, she's had a few calves, so all should be okay." Surprise number two: James checked on Cherry a little later and came to Martin, "There's something funny happening. She hasn't calved yet and I see a tail coming out." "Oh no, James! That's not good!" exclaimed Martin, excitedly. "We need to call Debbie." Debbie is our go-to person when we have cattle questions and problems. She's been dealing with livestock her whole life (some 50 years), has probably seen more than her fair share of issues, and has been a wonderful resource for us. Debbie answered and said, "I happen to be in town now, so I can come right over." Wonderful, seeing there was no time to lose in a crisis. Debbie and her daughter, Darci, showed up a few minutes later. When Darci saw Cherry's distress, she threw off her hoodie and got to work without any hesitation. Let me tell you, farming is not for the squeamish. This was a serious situation. Martin held Cherry in a headlock, while Darci pushed the calf back into Cherry and carefully and patiently repositioned it inside the womb for a safe delivery. After freeing up both hooves, she got calving chains on the hocks of the calf, and with James's help pulled the little guy out. Surprise number three: Cherry was still pushing hard. "I think there's another calf in there," said Darci calmly, "which is why the first calf didn't have room to position itself properly for birth." She quickly reached inside, determined the orientation of the second calf and pulled it out with speed and skill. There they were, two little bull calves. A nice surprise. Debbie named them Darci, for her daughter who was instrumental in the calves' survival, and Kelcey, Darcie's daughter, whose birthday it was. Now, as these calves grow, we'll be reminded of those whose help we've appreciated so much. | |
