Thai Coconut Chicken Drumsticks

4 Harvest Haven chicken drumsticks
Salt
Freshly ground black pepper
1 tablespoon sunflower oil
2 small Harvest Haven shallots, thinly sliced
2 Harvest Haven garlic cloves, thinly sliced
1-inch piece of ginger, julienned
1 can Thai Kitchen coconut milk
1 cup Harvest Haven chicken broth
2 tablespoons cilantro leaves
1 hot chile, thinly sliced
Fresh lime juice

Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. In a medium pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, then transfer to a plate. Stir in the shallots, garlic, and ginger with 1/2 teaspoon salt, and cook, stirring occasionally, until browned, 5 to 6 minutes.

Add the chicken back to the pot along with any accumulated juices. Stir in the coconut milk and broth and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 25 to 30 minutes. Season with salt and pepper to taste.

Serve the chicken and broth, sprinkled with the cilantro leaves and chile slices and drizzled with the lime juice.

Roasted Boneless Leg of Lamb

5 Harvest Haven cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp salt, more or less to taste
fresh ground black pepper
3 1/2 – 4 lb Harvest Haven boneless lamb leg roast

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.

Place roast on the prepared roasting pan.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.

Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.

Slice lamb into 1/4-inch thick slices and place on a serving platter.

No-Bake Strawberry Chocolate Ganache Tart with Chocolate Cookie Crust

Chocolate Cookie Crust:

1 package Sandwich Creme Cookies

1/2 cup unsalted butter, melted

Ganache Filling:

12 oz. Semi-Sweet and/or Bittersweet Chocolate
1 1/2 Cups Heavy Cream

To Make Crust:

Add cookies (including the cream filling) to bowl of a food processor and pulse until fine crumbs. Transfer crumbs to a medium bowl, add melted butter and mix until well combined. Press the mixture onto the bottom and up the sides of an 11 -inch tart pan. Tip: Use the sides and bottom of a measuring cup to press crumbs evenly into sides and along bottom of tart pan. Place crust in the refrigerator to firm for 1 hour before adding filling.

To Make Ganache filling:

Coarsely chop chocolate and place in a heat proof bowl. In a small saucepan, bring cream just to a boil over medium-high heat. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and chocolate is melted and shiny. Pour filling into prepared cookie crust. Place in fridge until set, about 4 - 6 hours or overnight.

When ganache is set, top chocolate tart with strawberries, chocolate shavings, salted caramel or flaky sea salt if desired.

Note: Add sliced strawberries just prior to serving as cut strawberries will weep onto surface of ganache filling.

Strawburied!

Strawburied – totally describes how we're feeling about the abundance of berries we've been blessed with.

The first week of June, Jeannie said the field was glowing white with blossoms. We knew what was coming in a few weeks.

The kids picked the first ripe berries on June 19 – right on schedule.
We were wondering what the crop would be like after the hard winter and weird spring. It has done anything but disappoint.

The first week of picking is usually a little slow, giving us a chance to get our act together. But this year we had a red wave in the field and hundreds of buckets of lovely rubies before we could put two thoughts together about what to do with all of them.

The call went out for pickers and buyers. And that's where the story begins.
Thankfully, Sunnyside Natural Market in Calgary willingly took a shipment and was delighted with what we sent them. Victor had arranged to do some recording of his music at Hummingbird Studios and to drop off the strawberries at the same time.

When discussing this with the girls at Sunnyside, they asked for a song, a stanza of which Victor happily performed in a capella, afterwards giving hugs all around. Strawberries have a way of sharing the love.

The next evening, we brought orders to our community. One of our neighbors said he wouldn't be home, but to just go in and put the box of strawberries in the fridge. The money would be on the table.

Victor drove into the yard and saw their vehicles but thought they may have gone out with someone else's car. Trying the doors, he found them locked.
"Hmmm. They must have forgotten I was bringing them an order. I'll try the patio door."

It was unlocked, and Victor deposited the berries in the fridge. There was no money on the table, but that's not a problem. They'll catch us later.

The next morning, while another person was paying for his order, our neighbor pops by.

He asks Victor, "Were you whistling last night when you dropped off the strawberries?"

"Why?" Victor asks, not really remembering if he was or not.

"Well, my wife and I were in bed and heard whistling."

"Are you serious?! You guys were home and IN bed?"

"Yeah, but we weren't sure where the whistling was coming from and it was only brief."

"So that was you guys! You were home!? I did hear some noise, but thought it may be a pet or something," replied Victor reflectively. And everyone had a good laugh.

Well, strawberries can get you into some strange circumstances. Worth the home delivery.