In winter, I plot and plan. In spring, I move. Henry Rollins It's hard to believe January is gone and we're only a month and a half away from lambing. The seeds have arrived, and some are being planted in pots for an early start in the spring. Spring, when the days get longer in more ways than one. | Construction in the new store is coming along quite nicely. The electricians and plumber are starting work this week. Then, the rooms start to take shape as the studs are covered with drywall. Martin is perfecting his bread from the wood-fired oven and James keeps on experimenting. So far, we've had a variety of bagels, delicious pizzas, and roasted chicken. Love the experiments, James. | Berkey Gravity Filtration systems and Grander Living Water units go together to provide you with the best tasting, most refreshing water. Grander Water Revitalization is a natural technology from Austria which brings water back to life by restoring its original vitality and energy. It makes water more pleasurable for drinking and bathing, more effective for cleaning, enhancing anything that uses water. Revitalized water has a profound influence on all living things, but even mechanical and nonliving systems using water (boilers, cooling units, humidifiers) benefit from its enhanced properties. Here's a video about the remarkable results a high school student achieved in an experiment using tap water, Berkey filtered water, Grander treated water, and a combination of the two. We knew Grander worked, we just didn't know how well. | A winner every day! Be sure to click "Follow" and "See First" our Facebook page to participate in this contest, February 1 to March 2. All you need to do is like and comment on our daily Facebook post to be entered to win $10.00 towards your next grocery purchase. There will be a new winner every day for 30 days, with the winner being posted on our page the day after they've commented. Winners will be chosen randomly. | Lamb Sausage- Sale $10.99/lb Reg. $12.49/lb (See Recipe Box) Beef Brisket- Sale $7.49/lb Reg. $8.49/lb Whole Chicken- Sale $4.79/lb Reg. $5.29/lb (See Recipe Box) Frozen Chicken Bone Broth, 1 L- Sale: Buy 1 at regular price, get the second one for $10 Reg. $12.79 Squash- Sale $1.50/lb Reg. $1.75/lb (See Recipe Box) Extra Large Eggs- Sale $16 for 3 dozen Reg. $6.00/dozen Millet, 454 g- Sale $2.99 each Reg. $3.49 each (See Recipe Box) Frozen Cranberries- Sale $3.49/pkg Reg. $3.99/pkg (See Recipe Box) | Please note, all ingredients in our recipes are organic. | Pumpkin Pie Millet Porridge 1/2 cup uncooked millet
1 1/3 cups water
1/3 cup Harvest Haven squash, pureed
1 1/2 tsp Harvest Haven pumpkin pie spice
maple syrup, to taste
toasted pecans, to top Combine millet, water, squash, and spice together in a sauce pan. Stir and bring to a boil the cover and reduce down to a simmer. Let cook for 20-30 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed. It's all about the kind of texture and consistency you want. When almost done, add a bit of maple syrup and taste.
Remove from heat and serve with toasted pecans. | Lamb Sausage with Lentils and Sauteed Pears 2 cups lentils
4 cups boiling water
3/4 cup extra-virgin olive oil
2 Harvest Haven carrots, diced
1 Harvest Haven onion, diced
1 celery rib, diced
Salt and freshly ground black pepper
3 tablespoons apple cider vinegar
1 cup roasted red peppers
1 lb Harvest Haven Lamb Sausage
2 ripe pears, cored and cut into eighths In a large heatproof bowl, cover the lentils with the boiling water and let stand for 30 minutes. Drain. In a large saucepan, heat 2 tablespoons of the olive oil. Add the diced carrots, onion and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the lentils and 1 1/2 cups of water and season with salt and pepper. Cover and cook over low heat until the lentils are just tender and the liquid is absorbed, about 20 minutes. Stir in 1/2 cup of the olive oil, the apple cider vinegar and the roasted red peppers and season with salt and pepper. Transfer the lentil mixture to a serving platter. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the lamb sausage and cook over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Arrange the sausages around the lentils and pour over any accumulated juices. Return the skillet to high heat. Add the pears and cook, turning once, until lightly browned, about 2 minutes. Transfer to the platter and serve right away. | Creamy Lemon and Herb Pot Roasted Chicken 1 Harvest Haven chicken
1 lemon
Salt & pepper
Garlic powder
Smoked paprika
5-6 sprigs fresh rosemary
6 cloves garlic, peeled
3 tablespoons butter
1 L Harvest Haven chicken bone broth
1.5 lbs Harvest Haven linzer potatoes
2 cups cream
2 tablespoons fresh oregano
1 tablespoon fresh tarragon
1/2 cup dry white wine
1 tablespoon fresh parsley (optional) Pre-heat oven to 425F. Add the chicken to a Dutch oven or baking dish. Prick lemon with a knife in several places, and then insert lemon in the chicken's cavity. Sprinkle the chicken with salt, pepper, smoked paprika, and garlic powder. Place rosemary sprigs and garlic cloves around the chicken. Cut butter into smaller slices and place it around the chicken. Pour the chicken broth into the Dutch oven. Cover and place in the oven and roast for 45 minutes. Meanwhile, chop the oregano and tarragon and cut the little potatoes into halves. Add the potatoes, cream, oregano, tarragon, and white wine. Place back into the oven and cook for another 45 minutes, uncovered. Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as you're ready to dish up. The chicken I used to make this was 4 pounds, so keep that in mind when you're following the directions. To ensure chicken is cooked properly, a meat thermometer should read 165F. | Glazed Lemon Cranberry Muffins 1 cup cranberries, thawed
1 tablespoon lemon zest, from 1 lemon
1/2 cup granulated sugar, plus 1 tablespoon
2 1/2 cups All-Purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 Harvest Haven eggs
4 tablespoons unsalted butter, melted and cooled
1/4 cup sunflower oil
1 cup milk
1 1/2 teaspoons pure vanilla extract For the glaze:
1 cup powdered sugar
2 tablespoons lemon juice, from 1 lemon Preheat the oven to 425°F. Line a muffin tin with paper liners and set aside. In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside. In a large bowl, whisk together the flours, baking powder and salt. In another bowl, whisk together the remaining 1/2 cup sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. Fold in the cranberries. Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.
Bake for 5 minutes, then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins. | Alarming "Good morning, Jeannie! How are you today?" I asked. "Fine, except being awakened by the alarm at 5:00 this morning." "What happened? Did Mathijs's clock radio go off too early?" I asked. A side note: the evening before, we had given Mathijs an old clock radio that wasn't working properly. He loved it and had to show me how he set the alarm for the morning. Knowing the thing didn't work well, I thought it was his alarm going off too early. "No, not that alarm. It was the security system. When someone drives into the yard, there are a couple of beeps to let us know there's activity in the driveway. Well, this time the whole system was blaring non-stop. "I got up to check the camera to see what was happening. There was someone scurrying across the driveway in the dark and Harriett was jumping around and barking excitedly." "I called Martin, who threw his coat on over his pyjamas and dashed out the door." Another side note: doesn't this remind you of those old cartoons where the frightened wife is whispering to her sleeping husband, "I hear a noise. Someone's in the house!" "And? What happened?" I asked apprehensively having heard about the rising rural crime rate in Alberta. "It was James!" sighed Jeannie. "He was going to bake bagels in the wood-fired oven in the new store and forgot the alarms go off when anyone enters the building after hours. He opened the door to the store and everything went off, spooking Harriett, and waking up the rest of us." "Well, I hope you got to have fresh bagels for breakfast." | |
