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January 2, 2019

winter sunset for newsletter

He who marvels at the beauty of the world in summer will find equal cause for wonder and admiration in winter. John Burroughs

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Harvest Haven Certified

Harvest Haven Certified

Over the past two decades, we've had many people ask us if we're "certified organic." We've also had many tell us that we should get "certified." We've even had people look at us skeptically when we tell them our food isn't technically "certified organic" but our standards are much higher than is required to be certified.

We have absolutely ZERO interest in paying an organization with lower standards than ours, to put their stamp of approval on our product. Particularly when that same stamp is put on products that are grossly inferior to ours. If our customers don't trust us, they should be shopping elsewhere.
What does Harvest Haven Certified mean?

Harvest Haven Certified means that when you walk into our store, you can pick up any product and know it's safe to eat or use. We've done the research into the products we bring in and will not carry anything that has GMOs or strange chemical concoctions, nor do we carry "organic" products owned by companies that support GMOs or chemical-based agriculture. We don't want to support any of these operations that are just doing organic for the bottom dollar and are okay poisoning consumers with chemical-laden foods.

You can be assured that Harvest Haven Certified requires standards higher than "certified organic." For example, certified organic requires "access" to the outdoors for poultry but doesn't mandate that birds actually go outside. Whereas, our poultry (layers, broilers, turkeys) enjoy fresh air and sunshine even when they are small chicks and spend most of their lives on pasture eating bugs and fresh greens. Even in the winter months the hens are scratching in wood mulch and dirt OUTSIDE and converting all the spoiled and surplus food on our farm into beautiful food.

I once visited an organic layer operation where they were having a problem with their hens prolapsing when they laid their eggs. They contacted an expert who told them their hens were acutely deficient in vitamin A and D. The birds simply weren't getting enough sunshine. Their solution was to supplement the water supply with "organic approved" vitamins. Don't get me wrong, I'd still rather eat such eggs over those from a conventional egg operation, but I can tell you right now that replacing sunshine with synthetic vitamins is anti-Organic.

Another seldom considered aspect of organic growth is the farm's water supply. Absolutely all aspects of our operation, livestock, fields, and gardens have Grander Living water for better growth and optimum health. Don't underestimate the impact that clean living water has on your eating experience, and it's not just limited to veggies. Egg quality, for example is hugely affected by the hen's access to cool, clean, vibrant water. With that said, did you know that it's not against organic standards to water your animals with chemically treated city water?

I didn't write this up to foster any kind of cynicism towards organic agriculture. My goal, instead, is to renew in people's minds a vision of what organic should be. Organic agriculture is "back to basics." It is solemn recognition of the glory, splendour, and perfect design of creation.

If you can comprehend and honour the subtle particularities of a laying hen and go out of your way to provide for her unique needs, then she will cluck with joy and bless you with her treasure. But if you just treat her like an egg machine, organic or otherwise, sickness and death will follow shortly after. Think about it. Do you really think a hen who is on the brink of dying from malnourishment, is at all capable of nourishing you?

Organic isn't a label, it's a way of life!

You can come talk to us, as many of you have, and ask us what goes into producing a "garden carrot," or how to raise a tender, grass-fed steak, or why the eggs taste so good. We're more than willing to share with you our experiences from twenty some years of farming according to our rigorous standards.

Harvest Haven Certified means we back what gets our approval with our lives. By God's grace, we live what we preach without compromise. May it always be so, for all our sakes.

Martin Van Popta

harvest haven certified logo
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Closed Mondays for Farming and Construction

Now that we have a show of winter, farming has slowed a bit to keeping the livestock fed, warm, and dry, giving the guys time to focus more intently on construction and equipment servicing.

Martin is putting in long hours applying the clay plaster to the walls in the new store. It's looking sharp.

When the doors finally open, hopefully in May, people may be too busy looking at the features of the building to think about groceries. That'll be okay. There's lots to see and lots of little interesting details.

clay wall office
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Oso Negro Coffee

OsoNegro2

Martin and Jeannie will deny it, but they are "coffee snobs." They want coffee that tastes "really good."

When they tried Oso Negro, they loved it.

Oso Negro is located in Nelson, BC where they roast organic and ethically sourced green coffee beans from around the world. Virtually everything is done by hand maintaining the freshness of the coffee and the highest quality.

When they receive our order, the coffee is roasted that day and shipped the next. We order in small batches, so the coffee is always at peak freshness.

There's nothing like the aroma of fresh coffee wafting through the house.

coffee 2
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On Sale...

Ground Beef- Sale $6.99/lb for 3 or more lbs Reg. $7.49/lb

Chicken Drumsticks- Sale $5.79/lb Reg. $6.99/lb (See Recipe Box)

Turkey Wings- Sale $3.99/lb Reg. $4.79/lb

Leeks- Sale $3.99/lb Reg. $3.49/lb (See Recipe Box)

Brown Basmati Rice, 700 g -Sale $7.49 Reg. $7.99 (See Recipe Box)

Organic Fair Orange Soda Syrup, 250 mL- Sale $9.99 each Reg. $10.99 each (See Recipe Box)

Farmhouse Organic Kraut Krisps, 142 g- Sale $6.49 each Reg. $6.99 each

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The Recipe Box

Please note, all ingredients in our recipes are organic.

Leek-Salad

Leek Salad with Egg

5 Harvest Haven leeks
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
Salt and black pepper
3 Harvest Haven hard-boiled egg
2 sprigs parsley or chives, chopped

To prepare the leeks, trim away the rough bottom on the root end and the tough dark green stalks at the top. Starting 1 1/2 inches from the root end, cut the leek in half lengthwise all the way to the green tips. Turn the leek a quarter of a turn and repeat step one. (The leek will still be intact but the top will be quartered). Briefly soak the leek in a bowl of cold water, swishing it around and rubbing to remove any dirt. Finish by rinsing the leek under cold running water, taking care to flush away the hidden grit between the layers at the root end.

Set up a steamer basket over water in a pot with a tight-fitting lid and set over high heat; bring the water to a boil. Steam the leeks for 10 to 15 minutes, until tender and fully cooked. Drain and set aside to cool.

Whisk together the mustard, vinegar, olive oil, a pinch of salt, and plenty of black pepper in a small mixing bowl. Place the leeks on a platter or in a large dish and coat thoroughly with the dressing, gently working it in and over the leeks without destroying them and finish by scattering the eggs and parsley or chives over the top.

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mexican brown rice bake

Mexican Chicken and Brown Rice Bake

4 cooked Harvest Haven chicken drumsticks shredded
1 cup dry brown rice
1 cup refried beans
3/4 cup enchilada sauce
1 cup shredded cheese
1/2 pepper diced
1 tsp cumin
2 tsp chili flakes optional

Cook brown rice.

Heat oven to 350 and grease a 9x9 baking dish.

In a mixing bowl, stir together the shredded chicken and enchilada sauce. Mix in the rice, beans, and cumin and stir until it's all combined.

Transfer the mixture to the prepared 9x9 dish and top with the shredded cheese, diced peppers, cumin and chili flakes.

Bake for 25-30 minutes, then broil for 2-3 to get a bit of crispiness to the layer of cheese

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chocolate-orange-cupcakes-4

Chocolate Cupcakes with Orange Buttercream Frosting

Chocolate Cupcakes:

1 ¾ cups flour
2 cups sugar
1 cup cocoa
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
2 Harvest Haven eggs
1 cup milk
½ cup sunflower oil
2 tsp vanilla extract
1 cup boiling water

Orange Buttercream Frosting:

1 cup butter, softened
4 cups powdered sugar
4 tbsp whipping cream
1 tbsp orange soda syrup

Grated chocolate for garnish, if desired.

Preheat oven to 350F. Line cupcake pan with cupcake liners. Set aside.

In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.

In another large bowl, stir together eggs, milk, oil and vanilla extract. Add the dry ingredients to the wet ingredients bowl and stir together.

Beat on medium speed for 2 to 3 minutes. Slowly add boiling water and continue to beat. The mixture will be a little runny.

Fill the cupcake liners with the batter about ¾ way full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from oven and let cool in the pan for 10 minutes. Carefully transfer cupcakes to a wire baking rack to continue cool.

Frosting Instructions

In a mixing bowl, cream butter and powdered sugar on medium speed. Add in the whipping cream and continue to beat. Add in orange soda syrup and beat until fully incorporated.

Scoop frosting into a pastry bag with a large tip. Frost the cupcakes starting at the outside and working towards the center.

Makes 18 to 24 cupcakes.

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Down on the Farm

Konstantijn Loves Her Sheep

During the summer, Konstantijn heard about the 4-H program for young people interested in raising and showing sheep. One aspect of the program, which peaked her interest was learning to do public speaking.

When fall came, Konstantijn attended the first two meetings, expecting to learn about sheep and how to give a public presentation. She was sorely disappointed when most of the time was spent playing games and popping balloons. (She's a lot like her dad, Martin – serious and inquisitive about matters of importance.)

Martin told her that instead of going to 4-H, he would spend a few hours each week instructing her on sheep and she could take over the responsibility of feeding them morning and evening. Konstantijn was happy about this development, but still wanted to pursue public speaking.

Her mom Jeannie suggested K write up what she wanted to talk about and give a presentation when we had company over the holidays, which she did. And she did well for her first foray into public speaking.

We don't have a video of her presentation, but here's her written work.

Sheep – My Favorites

My favorite animals are sheep, and here is why I think there should be more of them in the world.

For starters, they can be easily integrated into cattle grazing operations without any need for extra land. In fact, you can normally add two to three sheep for every one cow on the pasture without increasing your need for acreage. The reason this is possible is because sheep prefer weeds, forbs, and brush while cows are very partial to grasses and legumes. This isn't just a thrifty use of pasture resources, it also serves to make sure the grasses and weeds have equal grazing pressure, which eliminates the need for herbicides on pasture land.

As a natural parasite preventative measure, cows won't feed anywhere near their dung or on any grasses tainted by their hooves. But since parasites are species specific, the sheep don't mind a bit to cleanup around the cow pies and make sure perfectly good forage doesn't go to waste.

In other words, two or three sheep can live off the leftovers of your average cow with the added bonus of a healthier pasture.

Another big advantage of sheep is their size. Because sheep are much smaller than cattle, they can easily fit into backyards, and don't require large or heavy-duty shelters and fences. Their small size also means that children can look after them safely and handle them when necessary.

One of the best things about lamb is that it tastes great, but not only is it tasty, it's been found that lamb is healthier than beef. For example, a grass-fed lamb has a significant amount of omega-3 fats, a nutrient that reduces the risk of heart disease. It also contains more conjugated linoleic acid than any other clean meat.

Linoleic acid is a nutrient with health benefits that have been puzzling researchers for years. The average North American adult consumes too many omega-6 fatty acids in comparison to omega-3 fatty acids. It's also a general rule to consume as little trans-fats as possible, yet, CLA is made of these two fats and has been found to have health benefits, such as reduced inflammation and body fat. CLA is also particularly good for women.

And finally, my personal favorite things about sheep:

One, they can be friendlier than other livestock if you shepherd them.

Two, their young are cuter and more playful.

And three, sheep all have very individual personalities. (Not all of their personalities are that great!)

I hope you found this information useful!

Konstantijn

k with sheep for newsletter
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