In all things of nature, there is something of the marvelous. -Aristotle | The wood-fired oven is done, bread's being baked, and framing of the interior walls continues. We're excited about the work getting done. | It's back! This year's batch of sauerkraut is ready for you. Organic green cabbage and Nature's Cargo Crystal Sea Salt, fermented in ceramic crocks result in probiotic-rich sauerkraut. Great for your gut. | We're sorry to disappoint many of you by having to cancel the natural leaven bread classes. | Stock up now with these basics for delicious meals. Lamb
Our lamb is raised on prime pasture and Grander Living water for tender and mild-flavored cuts that are a pleasure to serve. Lamb Chops- Sale 10 lbs for $149 Reg. $16.89/lb Chicken
Fresh air, sunshine, organic grains, all the greens they can eat, and Grander Living water produce the tastiest chicken. Boneless Chicken Breast- Sale 10 lbs for $140 Reg. $15.99/lb
Chicken Drumsticks- Sale 10 lbs for $53 Reg. $6.99/lb Beef
Grass-fed on rich pastures with only a minimal amount of grain just before slaughter makes for well-marbled meat with just the right amount of fat for flavour and tenderness. Ground Beef- Sale 50 lbs for $340 Reg. $7.49/lb Strawberries
What can be said about Harvest Haven strawberries? They are the best, sweetest, most flavorful. You tell us. Frozen Strawberries- Sale 6 lbs for $36 Reg. $8.49/lb Eggs
And then there are the eggs…
Hens living the good life of scratching in the dirt, eating James' mix of organic grains, pecking through the greens and garden goodies, and drinking Grander Living water produce wonderful eggs. Eggs, all sizes- Sale 15% off for 6 or more dozen | Please note, all ingredients in our recipes are organic. | Strawberry Stuffed French Toast 2 cups Harvest Haven strawberries, thawed
1 tablespoon sugar
1 cup cream cheese
1/4 cup sugar
1 cup milk
1 Harvest Haven egg
cinnamon to taste
4 slices bread
1 cup strawberry sauce (see below) Mix the strawberries and sugar and let sit for 10 minutes. Mix the cream cheese and sugar and let sit for 10 minutes. Mix the strawberries into the cream cheese. Mix the milk, egg and cinnamon in a wide, shallow dish. Take two slices of bread and form a sandwich, filling them with strawberries and cream cheese. Dip the sandwich in the egg mixture to coat on both sides. Melt butter in a pan and fry the stuffed french toast until golden brown on both sides, about 2-3 minutes per side. Serve the strawberry and cream cheese stuffed french toast smothered in the strawberry syrup. Strawberry Sauce 2 cups strawberries, thawed
2 tablespoons sugar Simmer the strawberries and sugar in a sauce pan until they get all nice and syrupy, about 10-15 minutes. | Egg Drop Soup 3 Harvest Haven eggs, lightly beaten
4 cups of Harvest Haven chicken bone broth
1 tablespoon of cornstarch
Scant 1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of sliced mushrooms Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately. | Plum and Sesame Lamb Chops 2 tbsp sesame seeds
4 tbsp soy sauce
6 tbsp plum sauce
1 tsp sriracha sauce
toasted sesame oil
6 Harvest Haven lamb chops, at room temperature Toast sesame seeds over a medium heat in a dry frying pan until golden. Add the soy and stir, cooking for a minute, then add the plum sauce, sriracha and 2 tsp sesame oil, and simmer until syrupy. Put the sauce into a large mixing bowl. Season the lamb chops with salt and pepper and 1 tbsp sesame oil. Heat the barbecue for a medium to high heat and oil the grill with some vegetable oil. Grill the lamb chops for about 3 minutes per side for medium rare, 5 minutes each side for well done. Once cooked, put the lamb into the sauce and coat thoroughly. Allow to rest for at least five minutes. | French Onion Chicken 2 Harvest Haven yellow onions, thinly sliced into rings
3 tablespoons butter
1 cup plus 3 tablespoons Harvest Haven chicken broth, divided
4 boneless skinless Harvest Haven chicken breasts, pounded to even thickness
1 tablespoon oil
salt and pepper, to taste
1 teaspoon Italian seasoning
2 tablespoons flour
4 slices mozzarella
4 slices swiss cheese
¾ cup shredded parmesan cheese
fresh thyme or parsley and cracked black pepper for topping Preheat oven to bake at 400 degrees. In a large oven-safe skillet over medium-high heat, melt butter. Add onions and 3 tablespoons chicken broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm. While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay). Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add chicken broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken. Top chicken with one slice of mozzarella each, then one slice of swiss, then ¼ of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 30 minutes until chicken is cooked through completely and cheeses are melted. Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve. | Cottage Pie 1 1/2 tbsp olive oil
2 Harvest Haven garlic cloves , minced
1 Harvest Haven onion , finely chopped
1 Harvest Haven carrot , finely chopped
1 stalk of celery , finely chopped
2 lb Harvest Haven ground beef
3 tbsp flour
3 tbsp tomato paste
2 cups Harvest Haven beef broth
1 beef bouillon cube , crumbled
2 tbsp Worcestershire sauce
1 tsp dried thyme
2 dried bay leaves
3 lb Harvest Haven potatoes , peeled and cut into 1" cubes
1/2 cup milk
2 tbsp butter
Olive oil Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 5 minutes or until softened. Turn heat up to high. Add beef and cook, breaking it up as you go, until browned. Add flour and mix in, then add tomato paste and mix in. Add beef stock, beef bouillon cube, Worcestershire sauce, thyme and bay leaves. Bring to simmer, then turn down heat so it is simmering rapidly. Cook for 20 - 30 minutes, stirring occasionally, until it reduces down to a gravy consistency. Transfer to 6 cup pie dish. Cover, then refrigerate to cool for 1 - 2 hours or overnight. Preheat oven to 350F. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so. Add butter and mash until melted, then add milk and salt. Mash until smooth. Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits), drizzle with olive oil. Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot. Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired. | Staying Warm…for the Most Part | By the time you read this, the wonderfully cold weather we had will be just a fond memory – or not. For your information, it was a record cold -37.4°C with a wind chill making it -55°C. Thankfully, everyone and everything down on the farm made it through this cold spell just fine. The cows and calves had nice warm shelters with a thick layer of straw bedding to protect them from the cold ground. And the sparrows liked to hang out close to them in the rafters and on the fences where there was a bit of radiant heat from the warm bovine bodies. | Sheep with their warm woolly coats didn't seem to mind the brutal blast of winter. However, they could settle into the straw pack in the barn out of the worst of it. | The kitties had it the best. A toasty heat lamp was set up for them in the lambing pen where they gathered as a ball of fur from which they did not stir. Food and milk provided. Who needed to go anywhere? One of the hen houses got a little chilly because the propane for the heater ran out. Thankfully, James had an emergency cylinder handy, but it was so cold the pilot light wouldn't stay lit because the furnace was frozen. Martin had to use a heat gun to blow hot air into the intake for the furnace for ten minutes just to keep the thermocouple warm enough for the propane valve to stay open. Soon the waterers started flowing again and the protest of the thirsty hens subsided. Then there's Harriett. She loved the cold! Bouncing in the snowbanks and rolling in the knee-deep fluff was wonderful to her. She was impervious to the frigid temperatures. Being part Great Pyrenees and part Maremma, her double coat consists of a long, thick outer layer of coarse hair over a dense, fine, woolly undercoat. Martin wasn't sure where Harriett spent the numbingly cold nights because she was half way across the yard, bouncing to greet him after hearing the faintest creak of the door opening in the morning. He did build a cozy hay bale house in the protection of the hay stack, but he's not sure if she used it. She may have slept with the sheep or the cows. It's a mystery. But, she's happy and lovin' it. We do know Harriett's doing her job of keeping predators away as she jogs along her route from the top of the woodchip pile by the hen house, over the berm by Martin and Jeannie's house and around the corrals. Life's an adventure. | Martin and James just found the weather painfully cold with frosted beards and lungs full of air too cold to be breathed. No adventures for them. Chores to be done and critters to be cared for. They did well, braving the elements, and we're all very thankful. | |
