January 30, 2019

The average person is still under the aberrant delusion that food should be somebody else's responsibility until I'm ready to eat it.
- Joel Salatin, Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World

Martin has a few things to say about taking responsibility for our own food and why the government shouldn't be involved, which you'll see in the following news clip.

The new Canada's Food Guide has stirred some controversy, especially among ranchers, because it's recommending a more plant-based diet. The Bridge City News called us for comment asking how the changes to the Guide would affect us.

Martin answered confidently, "Doesn't affect me at all! Our customers are wise enough to know about the food they eat, how, and how much."

After a brief discussion on the phone with the journalist, the journalist concluded the call with, "We were looking for a rancher that was upset with the new Food Guide' changes. You don't really fit what we were looking for."

Reflecting on the call, Martin had more to say.

Calling the journalist back, Martin said, "I have something to say to you. You shouldn't be calling me looking for a canned answer. You're just looking for somebody to recite your whiny rancher script. Ranchers have been complaining about every market shift that affects their salebarn prices for over a hundred years. That's just boring. Boring! If you're a journalist, you'll look for the real story, instead."

The journalist waited for Martin to finish and then told him that his supervisor had heard about the first phone call and had already instructed him to call Martin back and try to arrange the interview. The supervisor had told him, "That's the story you want!"

Here's Martin's interview on the Bridge City News.

Brett has done some beautiful woodwork and cabinet building in the office area of the store using live-edge planks and restored barnwood.

Martin continues to frame windows, install wainscoting, and apply clay plaster in the open common area.

The employee break room is complete with the walls plastered and the flooring installed. We even have a large oak table, antique Thonet chairs, leather sofa, and love seat for those times when we can take a minute to relax and have lunch.

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Flavours of the Mediterranean brought to your table with organic Bioitalia products from Italy. These superior products are a true pleasure to serve and eat.

The pastas have an ideal firmness and do not overcook; the extra virgin olive oil is made from the finest organic olive oils from southern Italy; and the rich, intense flavour of the tomato sauces, purees, and tomatoes is possible because manufacturing begins within hours after harvest.

Organic Biotialia products are excellent – authentic Italian taste!

Bulk sales on the following items:

Ground Beef- Sale 50 lbs for $340 Reg. $375 (See Recipe Box)

Boneless Chicken Breast- Sale 10 lbs for $140 Reg. $160

Chicken Drumsticks- Sale 10 lbs for $53 Reg. $70

Frozen Strawberries- Sale 6 lbs for $36 Reg. $51 (See Recipe Box)

Regular sale pricing on these items:

White Onions- Sale $2.49/lb Reg. $2.99/lb

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

Organic Field Day Vanilla Cookies, 340 g- Sale $7.49 each Reg. $7.99 each (See Recipe Box)

Please note, all ingredients in our recipes are organic.

Aunt Marilyn's Italian Spaghetti Sauce

1 pound Harvest Haven ground beef
1 large clove Harvest Haven garlic, minced
1 medium Harvest Haven onion, chopped
1/2 cup roasted red or green pepper, chopped
Parsley, chopped
2 – 6 ounce cans tomato paste
1 3/4 cups canned tomatoes
1 3/4 cups tomato sauce
1 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt, to taste
1 tsp oregano
1/4 tsp pepper
1/4 tsp dried basil
1/4 tsp thyme

Cook ground beef, onion and garlic until lightly browned, about 20 minutes.

Add remaining ingredients.

Simmer until thickened, about 1 hour.

Serve on hot, well-drained pasta.

Sprinkle with Parmesan cheese.

Parmesan Herb Roasted Delicata Squash

1 Harvest Haven delicata squash
2 tablespoons plus 1 teaspoon extra virign olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.

Cut squash in half lengthwise, then crosswise and scoop out the seeds and insides. Discard.

Cut squash into 1/2 inch slices.

Combine olive oil, Italian seasoning, salt and pepper together in a bowl.

Brush mixture over both sides of the squash.

Roast squash in preheated oven for 15 minutes, turn and roast for another 15 or until browned and tender.

Remove from oven and immediately sprinkle with Parmesan cheese. Serve.

Strawberries and Cream Trifles

4 cups Harvest Haven strawberries, thawed
1/2 cup granulated sugar
8 oz . cream cheese room temperature
2 cups heavy cream
1/2 cup powdered sugar
30 vanilla cookies, crushed

In a saucepan, add in the strawberries and sugar. Place over medium heat and let cook for 10-15 minutes until the strawberries are broken down. Stir occasionally. I mash my strawberries as they cook with the back of a wooden spoon.

Set the mixture in a bowl and cover. Place in the fridge until completely cooled.

Whipped Cream
In a cold mixing bowl, add in the heavy cream. Beat until soft peaks form.

Add in the powdered sugar. Continue to beat until it becomes thick.

Mousse
In a mixing bowl, add in the cream cheese. Mix with a hand mixer until creamy.

Add in one cup of the cooled strawberry syrup mixture in with the cream cheese. Mix until incorporated.

Add half of the whipped cream into the mixture.

Using a hand mixture, incorporate the whipped cream into the cream cheese.

Place the mousse into a piping bag with a straight tip or coupler.

Add the remaining whipped cream in a piping bag with a 1M tip.

Assemble

In your trifle dishes, add in some cooled strawberries and syrup.

Pipe a layer of mousse.

Sprinkle a nice layer of vanilla cookies.

Pipe a layer of whipped cream.

Repeat all of the layers except the cookies. You can add more or less of any of the things too.

Fenching- Harvest Haven Style

The guys have been behaving themselves this last couple of weeks, so the "gate post" has nothing to share. Enjoy this spirited "tutorial" on fencing, Harvest Haven style, they did a few years ago. (Don't believe everything you see.)

Martin's Ruminations

Closed Mondays for Farming and Construction

Let's Do Italian

On Sale...

The Recipe Box

Aunt Marilyn's Italian Spaghetti Sauce

Parmesan Herb Roasted Delicata Squash

Strawberries and Cream Trifles

Down on the Farm