Strength and growth come only through continuous effort and struggle. –Napoleon Hill | As many of you know, we were hit with a barrage of horrid vile abuse from a group of cyber bullies on our Facebook post about Freedom Of Choice: Who's Free To Choose What? Proved Martin's point rather dramatically. After the riff raff (definition: disreputable or undesirable people) were cleared away, our loyal customers were able to encourage and comfort us. While reading your wonderful comments, I just cried. I was so thankful for your concerns for our well-being and for your support. Next time we see you, be sure to get a hug – at least from Jeannie and me. Martin is too reserved and Dutch (known for their pragmatism and hard work). :) We had to remove the "Review" option from our Facebook page, but so far, the Google review is still available for leaving your comments. Your kind words are deeply appreciated. Leave a Google review. | The sun is shining, and the weeds are growing. Time for the girls to get out the hoes and screwdrivers to keep the gardens and strawberry field weed-free. The cattle are out on lush grasses and the sheep are nibbling on the greenery in their field. Happy Harvest Haven critters! Martin's happy, too. He's getting to work on a new project – a shelter for the hens to lay their eggs in out on pasture. Thus far, we've had to bring greens to our birds, but this will allow them to be out ON the greens, following the cows as they graze the field. It's a natural symbiotic relationship between cattle, chickens, bugs, greens, and soil. Quite fascinating. | We're doing only one batch of chickens this year. There will NOT be a second batch in September as we've had in the past. Fresh whole chickens will be ready this Friday, June 8 and Sunday, June 10. Fresh parts will be in the store Monday afternoon, June 11. Reply to this newsletter or call 403-329-9157 to order yours today! | The strawberry field is white with blossoms. And you know what that means…lots of delicious red berries for us all to feast on shortly. We'll let you know as soon as they are ready. Watch for notices in your email and on Facebook. | Boneless Lamb Leg Roast- Sale $14.99/lb Reg. $16.89/lb (See Recipe Box) New York Strip Steaks- Sale $18.29/lb Reg. $19.99/lb Beef and Onion Sausage- Sale $9.49/lb Reg. $10.99/lb Turkey Wings- Sale $3.49/lb Reg. $4.79/lb (See Recipe Box) Extra Large Eggs- Sale 3 dozen for $18 Reg. $6.75/dozen Carrots- Sale $1.99/lb Reg. $2.50/lb Frozen Organic BC Cherries- Sale $8.99/lb Reg. $9.49/lb (See Recipe Box) Nature's Power Snack Date Rolls, 8 oz- Sale $6.99 each Reg. $7.99 each | Please note, all ingredients in our recipes are organic. | BBQ Marinated Butterflied Leg of Lamb This butterflied leg of lamb cooks quickly on the BBQ or a griddle pan and is succulent and delicious. Serve sliced thinly with a big green salad. 2lb Harvest Haven boneless leg of lamb butterflied Marinade:
7fl oz red wine
3 tbsp orange marmalade
2 tbsp red wine vinegar
1 red onion very finely chopped
3 Harvest Haven garlic cloves, minced
1 tsp fresh rosemary leaves very finely chopped
sea salt and freshly ground pepper Put the lamb and marinade in a ceramic dish, cover with foil and chill for at least a couple of hours or overnight. Pat the lamb dry with some kitchen towel and reserve the marinade. Place fat side down your barbecue and cook over medium heat for 10 minutes. Turn over and brush with the marinade. Cook for another 10 minutes. Once again, turn the lamb over and brush with the marinade. Cook for a total of 40 minutes, basting with the marinade as you go. Remove from the heat and leave to rest for 10 minutes. Carve the lamb into slices and serve with sriracha and a big green salad. | Turkey Enchiladas Harvest Haven Style This is one of our favourite recipes – easy to make, uses simple ingredients, can be made ahead and frozen, makes a lot or few, kids enjoy them, the kids can even help. 3 cups shredded cooked Harvest Haven turkey
2 cups sour cream
2 cups shredded Cheddar cheese (part Jalapeño Cheddar cheese is good), plus extra for the top
1 – 2 green onions, minced
1 tsp lemon juice
1 tsp salt
8 – 9 flour tortillas
2 – 3 cups salsa Combine turkey with sour cream, cheese, onion, lemon juice, and salt. Spread mixture down centre of each burrito, roll up, and arrange them side by side with seam sides down in 9" X 13" pan that has been buttered and spread with a thin layer of salsa. Pour remaining salsa over top, sprinkle with extra cheese and bake in 350° F oven until heated through, about 20 – 30 minutes. Serve with refried beans and a green salad.
. | Black Forest Chocolate Cherry Smoothie 1 cup frozen sweet cherries
1/2 large banana, peeled, frozen, and cut into chunks
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract (or 1/4 teaspoon almond extract)
1 cup milk
4-5 large ice cubes
Whipped cream, toasted almonds, granola, and chocolate shavings (optional) Combine the cherries, banana, cocoa powder, vanilla extract, milk, and ice in a blender and blend until smooth. Pour into a large glass and add desired toppings. | So Much To Do On a farm there's lots of variety and lots to do. This is true for children, as well as adults, as the Van Popta children can tell you. When Konstantijn, Marseilles, and Mathijs aren't tending sheep or romping with Harriett, they are weeding their garden or helping Mom in the store, stocking shelves and packaging produce. Then, there's always schoolwork, which they seem to ace. | The three of them are also accomplished pianists. We're often entertained with after dinner music and many times when on the phone with their parents, a piano is playing in the background. A couple of weeks ago, they had their year-end recital at a seniors' home. Just a reminder as you watch them, Konstantijn is 10-years old and has been playing piano for five years; the twins, Marseilles and Mathijs are 7-years old and have been playing for only two years. They chose challenging pieces of music and did quite well, considering how small they are next to a grand piano that had sticky keys. Enjoy the performance. | |
