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January 16, 2019

exploring in winter

The color of springtime is in the flowers; the color of winter is in the imagination. ~Terri Guillemets

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Martin's Ruminations

The meadowlarks' song makes the grass grow!

I think instinctively we all like the idea of this being true, but with disappointment we put the idea away as silly. We're told that our whimsical imaginations are at enmity with science and that we need to dismiss such foolish notions. I say it's time we start dismissing presumptive science and its arrogant know-it-all attitude. The intellectual will only believe what he can understand, but the inner child believes all things are possible.

Now, I'm not suggesting we live in dreamland, believing everything the mind can conceive. However, there is so much we don't know about this elaborately orchestrated world. We really don't have a clue what is going on. Our greatest scientific discoveries and theories are about equal to a two-year old's estimation of how a car works.

In the 70's and 80's, Dan Carlson, a U.S. army veteran and plant biologist, discovered that the chirping of birds stimulated plants to open their stomata earlier in the morning. Stomata are the small openings for gaseous exchange located primarily on the leaves and stems of plants. They allow for the entrance of water and carbon dioxide and the respiration of oxygen.

Let that change how you understand the morning robins singing their hearts out. They have a solemn duty to make sure all the plants wake up and open their pores at the exact time of day most likely to be rich in mist and dew. Especially in dry country, there are precious few moist moments to suck free moisture out of the air, when a good rain is so unlikely. Have you ever noticed that the birds chirp louder on a calm wet morning? They are faithful to their calling.

Now consider the economic and agricultural impact of wiping out whole species of birds with chemical farming and massive scale tillage. Fine to plow up some land to plant wheat, but are you conscious to leave some pasture for the meadowlarks? Do you respect the value of the hedgerows and tall grasses? Or do you think growing section after section of corn and canola is profitable because scientists say so?

Organic farming isn't just about "not using those bad chemicals." It's humility. It's a solemn and circumspect belief that we know precious little about how things work. When you know you know next to nothing, you find yourself increasingly in favour of replicating the natural template laid before us.

You ought to ask, "How or why does this function in nature but not on my farm? What am I doing wrong?" It's like watching how your dad fixes something and then trying to figure out which tools he needs and when, so you can pass him a wrench just when he needs it. It's not about presuming you know better than Dad because you've watched him for a few minutes and now you think you can fix things yourself. We all know how that ends.

The meadowlarks' song makes the grass grow! Fertilizer, fungicide, and pesticides will also make the grass grow. I'll let you decide which world you want to live in. Meanwhile, here at Harvest Haven, we're planning on digging another pond and planting more trees. Our hardworking songbirds have earned it.

meadowlark
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Closed Mondays for Farming and Construction

Bill's Electric from Coaldale has done more electrical installations, so Martin has been hanging light fixtures throughout the building.

The office area is close to completion with the walls plastered and flooring laid.

Brett has started making cabinets, his forte.

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Harvest Haven Sauerkraut

This year's batch of sauerkraut is ready for you and better than ever.

Organic green cabbage and Nature's Cargo Crystal Sea Salt fermented in ceramic crocks result in probiotic-rich sauerkraut. Great for your gut.

We have a new variety – grated Harvest Haven carrots have been added to the green cabbage. Tell us how you like it.

sauerkraut1
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On Sale...

New York Strip Steak- Sale $18.29/lb Reg. $19.99/lb

Boneless Chicken Breast- Sale $14.79/lb Reg. $15.99/lb

Bone-In Lamb Leg Roast- Sale $12.79/lb Reg. $13.89/lb (See Recipe Box)

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

Walla Walla Onions -Sale $2.99/lb Reg. $3.59/lb

Inari Organic Toasted Couscous, 500 g- Sale $7.49 each Reg. $7.99 each (See Recipe Box)

Maison Orphee Organic Toasted Sesame Oil, 250 mL- Sale $18.99 each Reg. $19.99 each (See Recipe Box)

Frozen Wild Saskatoon Berries- Sale $5.49/lb Reg. $6.29/lb (See Recipe Box)

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The Recipe Box

Please note, all ingredients in our recipes are organic.

couscous

Falafel-Spiced Middle Eastern Couscous

1 (15-ounce) can chickpeas (rinsed and drained)
1 cup tomatoes (chopped)
2 tablespoons olive oil (divided)
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 cups toasted pearled couscous
2 1/2 cups water
4 ounces feta cheese (cubed or crumbled)
1/4 cup cilantro (or parsley, chopped)
Salt (to taste)
Toasted Sesame Oil (to taste)

Pre-heat the oven to 400 F.

Combine the ground cumin, ground coriander, garlic powder, and black pepper in a small bowl.

Toss the tomatoes with 1 tablespoon of the olive oil and season with half the spice mixture.

Toss the chickpeas with the other tablespoon of olive oil and season with the other half of the spice mixture.

Place the chickpeas and tomatoes on a sheet pan lined with parchment paper and roast in the oven for about 30 minutes.

Bring the water to a boil in a large pot and add the couscous. Lower the heat and simmer for 10 minutes. Remove from the heat, cover and allow to sit for another 5 to 7 minutes. Fluff with a fork and season lightly with salt. Remember that the feta cheese will add a lot of salt to the final dish.

Add the roasted chickpeas and tomatoes to the cooked couscous, stir in the cilantro or parsley and sprinkle with the feta cheese. Drizzle with toasted sesame seed oil. Serve warm or at room temperature.

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Middle-Eastern-Shredded-Lamb-Overhead Chasseur-650x979

Middle Eastern Shredded Lamb

SPICE MIX
1 1/2 tbsp ground cumin
1 1/2 tbsp ground coriander
1 1/2 tbsp paprika
2 tsp ground cardamon or sub with ginger
1 tbsp salt
Black pepper

SLOW ROASTED LAMB
3 tbsp olive oil
3 garlic cloves minced
3 - 4 lb Harvest Haven lamb leg bone in, trimmed of excess fat
3/4 cup water

TO SERVE
1 - 2 tbsp olive oil
Lemon highly recommended
Fresh coriander/cilantro leaves optional - recommended
Yoghurt optional

Preheat oven to 150C/300F.

Combine the Spice Mix ingredients in a small bowl. Set aside 1 1/2 tbsp of the Spice Mix for later (to pan fry the lamb).

Add the olive oil and garlic into the Spice Mix, then rub all over the lamb.

Place the lamb on a roasting rack set in a roasting dish. Pour the water in the base of the dish. Cover with a lid or double layer of foil.

Roast for 3 1/2 hours or until the meat is tender enough to pull off with a fork.

Remove the lid. Turn the oven up as high as it will go and roast for 15 - 20 minutes until the lamb is browned.

Remove the lamb from the oven. Allow to rest for 20 minutes, then shred coarsely with two forks.

Skim excess fat off the juices in the roasting dish then set aside.

BROWNING THE SHREDDED LAMB

Toss the shredded lamb with the reserved Spice Mix.

Heat 1 tbsp of oil in a heavy based pan over high heat. Add some lamb (don't crowd the pan) and drizzle over about 3 tbsp of the pan juices. Cook until the underside is dark golden brown and crispy - about 1 to 1 1/2 minutes (the juices you poured over will evaporate).

If the lamb is cold, flip to warm the other side but do not brown too much (retains juiciness).
Remove lamb from the fry pan, and repeat with remaining lamb, adding extra oil if required.

To serve, drizzle with a squeeze of lemon juice (this makes a big difference) and top with fresh coriander, plus yoghurt (if using).

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Saskatoon-Berry-Clafoutis-vertical-1

Saskatoon Berry Clafoutis

3 large Harvest Haven eggs
1 1/4 cups milk
1 tsp vanilla extract
1/8 tsp salt
1/2 cup flour
1/3 cup sugar
To Finish/Bake
1 tbsp butter for greasing the pan
1 tbsp sugar for sprinkling in the pan (see instructions)
250 g frozen saskatoon berries about 1 cup
2 tbsp ground/crushed almonds fresh
powdered sugar (optional)

Preheat an oven to 325°F (160°C).

Place all of the batter ingredients into a blender. Blend until well combined. (Alternatively, place everything into a bowl and blend thoroughly by hand or with a mixer).

Grease a large cast iron frying pan, pie plate, or similar dish with butter. Sprinkle the reserved 1 tbsp of sugar evenly over the butter.

Pour the batter into the pan, then sprinkle the saskatoon berries evenly throughout the mixture.

Crumble the ground almonds all over the surface of the clafoutis, then place in the oven. Bake until the the clafoutis is puffy (especially around the edges) and nicely browned on top - about 34-45 minutes. To check if it's done, remove it from the oven and gently wiggle the pan. It should shake softly, but not look overly liquid. You can also pierce the center with a knife to ensure that it's set.

Dust with powdered sugar and serve immediately.

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Down on the Farm

Field Trip - Piano Move and Shopping Carts

When farmers talk about field trips, they usually refer to a trip to the back forty. Not this time. Martin and James took a "field trip" to Calgary.

The guys bid on a piano at the Government Auction in Calgary – a 1905 Gerhard Heintzman in very good condition. It would be an entertaining addition to the new store.

We also had shopping carts to pick up from a warehouse that conveniently happened to be in the same neighborhood.

Six A.M. Monday morning and they're off. Not really bright-eyed and bushy-tailed. More like blurry-eyed and dragging tail. Martin hadn't slept well for some reason and James may not have had enough coffee.

Two hours later, they arrive at their destination. The piano was supposed to slip into the van nice and easy. After all, James had measured.

Problem was he had measured the inside of the van, which would accommodate the upright piano nicely. But, he hadn't measured the opening through which the piano had to fit. The door was hinged at the top and didn't open the full height of the van.

This lovely piece of craftmanship weighs about 800 pounds…not something you can just tip over slightly and push in under the door.

After a few trips pushing the behemoth back and forth across the warehouse trying different loading docks, our not-to-be-discouraged movers with their less than enthusiastic warehouse helper decided the only option was to angle the piano enough to slip it through the van door, using a skid steer to gently move it into place.

Phew! They did it without incident!

Strapping the piano securely in place, they headed to the shopping cart warehouse.

Martin's still feeling a little fuzzy-headed and hoping James has his game on.

The receptionist greeted them cheerily and excused herself to get help to load the carts. As she was leaving the waiting room, she told the guys to have a seat.

There was a row of armchairs butted close together, similar to what you would find in a movie theatre. As Martin was settling comfortably into a chair, out of the corner of his eye, he caught James slowly descending not into a chair, but into thin air. James had missed the seat and was plunging to the carpet, except there was a plant between him and the floor. Ouch!

Martin didn't have time to call out. James just catapulted through the greenery and hit the deck.

Jumping up quickly, dusting himself off, he exclaimed, "No one needs to know about this!"

"Right," Martin says.

The first thing we heard about on their return to the farm was James's jungle adventures. Now, you know, too. Don't tell anyone.

Like my mom used to say, "This is just between you, me, and the gate post." (That gate post was such a gossip.)

With no little anguish, the piano was unloaded using the skid steer and much muscle power. After it was wheeled into place in the new store, the Van Popta children gave everyone a spontaneous concert.

So, while you're shopping in the new store with our nice new carts, you'll hear live piano performances. How lovely will that be!

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