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September 26, 2018

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The law of harvest is to reap more than you sow.James Allen

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Harvest Haven Certified

The harvest is in!

While out in the field, I was looking at how tiny our veggie patch is compared to the industrial standard. I was thinking about how things have gotten where they are today and the common trappings that have paved the way for food being treated as a merchandising commodity instead of necessary nourishment.

The story goes a bit like this. I'm sure there are variations, but they'll be close. This applies to both conventionally-grown and certified organic produce.

1. Farmer grows a small crop and sells it all personally. Customers are happy, appreciation is exchanged.
2. Farmer grows a little more and still sells out. Profit margins are good.
3. Farmer begins to focus much of his farming energy on this profitable crop.
4. Farmer purchases expensive specialized equipment to increase efficiency.
5. Farmer exhausts his local market and has grown more than he can sell directly but is really more of a farmer than a marketer.
6. Farmer sacrifices profit margins to middlemen so his harvest doesn't rot.
7. Farmer can no longer explain that "uglier" veggies tasted the same to his customers because he doesn't talk to them anymore. Most imperfect and oversized veggies are no longer profitable.
8. Farmer needs to compensate for declining profits the only way he knows how, so grows more of the same crop.
9. Farmer realizes he can get more value out if his machinery on a per-acre basis, so he seeks to increase his profitability per acre.
10. Farmer plants rows tighter and begins to fertilize (organically or otherwise). He even grows multiple crops per year if possible.
11. Fertilizing and crop density lead to weeds, disease, and declining flavour.
12. Farmer begins to apply pesticides and herbicides (organically or otherwise).
13. Farmer is not happy. Customers are indifferent. No-one shakes hands. No-one is appreciated.
14. Mountains of food hit the landfill and the compost pile.
1. Farmer grows a small crop and sells it all personally. Customers are happy, appreciation is exchanged.
2. Farmer grows a little more and still sells out. Profit margins are good.
3. Farmer begins to focus much of his farming energy on this profitable crop.
4. Farmer purchases expensive specialized equipment to increase efficiency.
5. Farmer exhausts his local market and has grown more than he can sell directly but is really more of a farmer than a marketer.
6. Farmer sacrifices profit margins to middlemen so his harvest doesn't rot.
7. Farmer can no longer explain that "uglier" veggies tasted the same to his customers because he doesn't talk to them anymore. Most imperfect and oversized veggies are no longer profitable.
8. Farmer needs to compensate for declining profits the only way he knows how, so grows more of the same crop.
9. Farmer realizes he can get more value out if his machinery on a per-acre basis, so he seeks to increase his profitability per acre.
10. Farmer plants rows tighter and begins to fertilize (organically or otherwise). He even grows multiple crops per year if possible.
11. Fertilizing and crop density lead to weeds, disease, and declining flavour.
12. Farmer begins to apply pesticides and herbicides (organically or otherwise).
13. Farmer is not happy. Customers are indifferent. No-one shakes hands. No-one is appreciated.
14. Mountains of food hit the landfill and the compost pile.

Here's an example of just what I'm talking about: Life as a Farmworker in Yuma's Lettuce Fields.

Harvest Haven Certified means we're not falling for it.

We refuse to be tempted by scaling up past our local customer base. We've learned over the years that the richest tasting root vegetables are grown without nutrient inputs. Obviously, we would never use synthetic chemical inputs, but neither do we use "organic" fish emulsions, naturally mined minerals, or any other imported nourishment. We rely solely on the fantastic soil we have patiently built, earthy compost from our livestock, and Grander Living Water.

Our veggies are so packed full of life that they are in good condition from one year's harvest to the next. This year at beet harvest, we marvelled that last year's beets were indistinguishable in firmness and flavour from this year's. This is without any electrical refrigeration or humidification. We have found that vegetables that are permitted to mature properly and are grown and stored with the assistance of Grander Water technology keep exceptionally well in a good old-fashioned hole in the ground.

(I'm sure you've heard me "name drop" Grander Water a few times now. We wouldn't sell it if it hadn't proven itself so faithfully for the last 20 odd years. Good clean Living water makes an incredible difference in the flavour and storage life of our produce.)

Harvest Haven Certified means back to basics. Back to simplicity. Back to the handshake.

carrot hug
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Closed Mondays for Farming and Construction

The landscapers have arrived and are as busy as bees before winter sets in!

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Bulk Buys on Harvest Haven Veggies

Now's a great time to stock up on Harvest Haven Certified veggies for the winter.

Fresh from the garden; picked at their prime.

Red and Russet Potatoes -Sale 40 lbs for $48 Reg. $1.60/lb

Carrots -Sale 40 lbs for $75 Reg. $2.50/lb

Beets* -Sale 20 lbs for $40 Reg. $3.79/lb

*Not all the beets are ginormous.

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Harvest Haven Turkey

For those who have ordered whole birds, your turkey will be ready for pick-up Thursday and Friday, October 4 and 5.

Turkey roasts and parts will be available Sunday, October 21. Let us know what you would like for parts and we'll get those ready for you.

turkey and gravy
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On Sale...

New York Strip Steak- Sale $11.49/lb Reg. $19.99/lb

Beef and Onion Sausage- Sale $9.49/lb Reg. $10.99/lb

Ground Beef- Sale 50 lbs for $340 Reg. $7.49/lb (See Recipe Box)

Turkey Bone Broth- Sale Buy one get the second for $10.00/L Reg. $12.99/L (See Recipe Box)

Extra Large Eggs- Sale 3 dozen for $18.00 Reg. $6.75/dozen

Red and Russet Potatoes- Sale 40 lbs for $48 Reg. $1.60/lb

Carrots -Sale 40 lbs for $75 Reg. $2.50/lb

Beets -Sale 20 lbs for $40 Reg. $3.79/lb

Squash, all varieties- Sale $1.50/lb Reg. $1.75/lb (See Recipe Box)

Prana Organic No Mylk'n Chocolaty Bark, 95 g- Sale $5.49 Reg. $5.99

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The Recipe Box

Please note, all ingredients in our recipes are organic.

spaghetti boats

Easy Mexican Spaghetti Squash Boats

1 medium Harvest Haven spaghetti squash
1 tbsp olive oil
1/2 cup Harvest Haven onion, chopped
2 larger Harvest Haven garlic cloves, minced
1/2 cup red pepper, chopped
1 Harvest Haven jalapeno pepper, chopped (remove seeds for less spice)
1/2 cup Harvest Haven corn kernels
1/3 cup canned black beans, drained and rinsed
1/2 pound Harvest Haven ground beef
2 tbsp Harvest Haven taco seasonings
cheese and cilantro (optional)

Preheat oven to 350 degrees.

Place full spaghetti squash in the oven on a baking sheet and cook for 45-50 minutes. Let cool completely. Cut in half and use a spoon to scoop out the seeds. Loosen up the rest of the 'spaghetti' with a fork.

While the spaghetti squash is cooking, heat olive oil in a medium pan over medium heat. Throw in the onion and garlic, cooking until slightly browned.

Add in the red pepper and jalapeño pepper, cooking for another 3-5 minutes. Stir in the corn and beans.

In a separate pan, cook the ground beef until completely cooked through and no longer pink. Stir in the taco seasonings and spices, and then add to the cooked vegetable and pepper mix.

Scoop the veggie/beef mixture into each squash boat and top with cheese (optional). Place in the oven on low broil for 2-4 minutes until slightly browned. Top with cilantro, sour cream, salsa, or your favorite toppings!

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turkey gravy

Turkey Gravy

¼ cup fat skimmed from drippings
¼ cup flour
1 cup hot drippings
1 cup Harvest Haven turkey bone broth
1 Tablespoons butter or heavy cream
salt and pepper to taste

Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture.

Continue stirring until the flour browns slightly, this takes 4-5 minutes.

Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.

Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step...stir in one tablespoon of butter or heavy cream.

Serve hot.

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pumpkin-pudding-cake

Pumpkin Pudding Cake

1 1/2 cups flour
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg, optional
pinch of cloves, optional
3/4 cup pureed Harvest Haven squash
1/3 cup milk
1 tablespoon sunflower oil
1 teaspoon vanilla

Sauce:
1 cup brown sugar, lightly packed
2 teaspoons cornstarch
1 1/4 cup hot or boiling water
2 tablespoons butter

Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.

In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.

Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.

In a small bowl, stir together 1 cup brown sugar and cornstarch until there are no clumps. Sprinkle over cake batter.

Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.

Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.

Leftovers can be stored in the refrigerator and reheat perfectly!

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Down on the Farm

Innovation and Farming, Inseparable

I like the definition of innovation – the application of better solutions; something original and more effective; generally considered to be the result of a process that brings together various novel ideas in such a way that they affect those concerned.

Jeannie had a "novel idea" – get the kids to sort tomatoes. It worked wonderfully. They are agile, thorough, and interested in the process. And we're happy to have them involved with us.

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When I was a kid down on the farm, our go-to innovation was baling wire. It was used for everything that needed to be held together or made "more effective."

Thankfully, Martin knows how to weld and can put down a mean bead in a minute to make his own solution to a problem.

You've seen his pastured poultry pens and the turkey villa. Plans from the internet reworked for our operation, a few pieces of scrap metal, some lumber, a little welding, and voila. Happy hens and contented turkeys.

The clothes dryer in James's house wasn't working all summer – no problem, hang the wet things outside or around the house. Adds some humidity to the place. But, fall was here, and company was coming.

"Martin, we really need that dryer working."

"Okay, I'm on it," he replies.

Then, it's mumble, grumble, groan. After numerous phone calls, "They can't get the nut for two weeks! All I need is one little nut that no one has."

A minute later, we see Martin, with part of the dryer, headed to the workshop. Five minutes later, it's back to the house, then installed, and working.

"What did you do, Martin.?"

Martin emphatically exclaims, "I welded the this to that, and there you go. It works. If it dies again, it's out of here. I've repaired that thing way too many times already."

Out in the field, Martin's mind is at work again. It's been backbreaking for the workers to harvest the carrots - bending over to lift the carrots out of the ground, sort them, cut off the tops and tails, and fill the bags.

This year, Martin had two innovations. He used a stirrup hoe to go over the row, cutting off the greenery and any tops above the ground, which are usually green and bitter. This meant the harvesters only had to cut off the little tail at the bottom of the carrot.

The other change to the carrot harvest was certainly back saving. Martin took an old heavy-duty metal screen used for sifting soil, added wheels, welded on a hitch and some pegs for holding carrot bags, and had a table for sorting the carrots. It worked wonderfully.

When you notice Martin isn't engaged in your conversation, you know his mind is sorting through another problem. At dinner the other evening, he was quite quiet. Then, came out the pencil and sketches on a napkin. When he was done, he had a loading chute and head gate for working with the cattle. The sketch was a scaled-down version of systems that Temple Grandin had designed for efficient and stress-reduced handling of livestock.

Farmers need to be innovative if they're to survive and have any hope to thrive. It helps if the farmer is a master of all trades.

Can you imagine how expensive your food would be if a mechanic or tradesperson had to be called in every time there was a problem?

carrot table
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