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May 22, 2019

robin and worm

Showers and sunshine bring,
Slowly, the deepening verdure o'er the earth;
To put their foliage out, the woods are slack,
And one by one the singing-birds come back.

William C. Bryant

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Martin's Ruminations

This essay was shared previously but is very appropriate now as we hear all the birds singing.

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.

***

Closed Mondays for Farming…and More Construction

Construction in the new store is finished, but Martin has found another project to tackle. This one is making him sing because he can design and build this structure using his own creativity.

While the laying hens are out on pasture for the summer, Martin and James are going to build them a berm hen house. It's just in the planning stage right now. But by winter, the hens will have a cozy home.

***

Up and Running

The new store is open for business. Here's a virtual tour.

Too bad you can't smell the wonderful hominess of fresh-baked bread, the earthy aroma of garden vegetables, and the comforting scent of the recently cut wood.

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On Sale...

Sirloin Tip Roast- Sale $10.49/lb Reg. $13.49/lb

Italian Beef Sausage- Sale $9.49/lb Reg. $10.99/lb

Lamb Curry Sausage- Sale $10.99/lb Reg. $12.49/lb (See Recipe Box)

Whole Chickens- Sale $4.89/lb Reg. $5.39/lb

Walla Walla, Red, and White Onions- Sale 25% off

Frozen Organic BC Blueberries- -Sale $8.99/lb Reg. $9.49/lb (See Recipe Box)

Lee's Organic Ghee, 210 g -Sale $24.99 Reg. $29.99 (See Recipe Box)

Tega Organic Wildberry Rooibos Tea 18 g -Sale $6.99 Reg. $8.49 (See Recipe Box)

***

The Recipe Box

Please note, all ingredients in our recipes are organic.

blueberry rooibos

Blueberry Wildberry Rooibos Iced Tea

4 bags Tega Wildberry rooibos tea

2 cups thawed blueberries

1/4 cup packed brown sugar

1 tablespoon lemon juice

In large heatproof measure or bowl, steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags.

Meanwhile, in large saucepan, bring blueberries and 1 cup (250 mL) water to boil. Reduce heat and simmer, stirring often, until blueberries break down, about 5 minutes. Add to tea.

Add brown sugar; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.

Strain through cheesecloth-lined sieve into pitcher, pressing solids gently so beverage stays clear. Stir in lemon juice. Serve over ice cubes.

***
sausage curry

Lamb Curry

2 lbs Harvest Haven Lamb Curry Sausage, sliced
2 Harvest Haven onions, chopped (about 3 - 4 cups)
3-5 cloves of Harvest Haven garlic, crushed
2-3 tablespoons ghee (clarified butter)
2-3 tablespoons curry powder (to taste)
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon fresh rosemary, chopped
1 teaspoon thyme, dried
2 slices of lemon, with rind
2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups)
1/4 cup (40 g) of golden raisins
1 1/2 cups (350 ml) Harvest Haven lamb bone broth
1 1/2 pounds (680 g) Harvest Haven potatoes, quartered
Chutney, yogurt, and/or cooked rice to serve

Heat the ghee in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high.

Working in batches if necessary, brown the meat well on all sides and remove it from pan.

Make the curry base: Lower the heat to medium-low and add the curry powder to the ghee. Cook gently for a minute or two.

Add onions and garlic and cook 5 minutes.

Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, bone broth, and salt.

Bring to a simmer, lower the heat to low, and cover the pot. (You can also put the pot in a 300°F oven).

Cook for 2 hours.

Add the potatoes and cook for another 45 minutes.

Taste for salt and add some more curry powder or add cayenne if you want things spicier.

Serve over cooked rice with chutney and/or yogurt for drizzling over top.

***
Blueberry-Cheesecake-Crumb-Cake-2

Blueberry Cheesecake Crumb Cake

Crumb Cake:
3 and 1/3 cups flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup butter, cold and cut in cubes
Grated zest from 1 lemon (optional)
1/3 cup light brown sugar
1/3 cup sugar
2 Harvest Haven eggs
1 teaspoon vanilla

Blueberry Cheesecake Filling:
8 oz. mascarpone
8 oz. cream cheese softened
½ cup + 2 Tablespoons sugar
2 Tablespoons corn starch
2 Harvest Haven eggs
1 teaspoon vanilla
1 and 2/3 cups of thawed blueberries

Glaze:
½ cup powdered sugar
2–3 teaspoons milk

Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, and butter lightly.

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it's grainy.

Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it's to sandy squeeze it with your fingers to make pea-size crumbs.

Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

To make the filling mix together cream cheese, mascarpone, vanilla, sugar, and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread the remaining cheesecake mixture. Top with blueberries and remaining crumbs.

Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.

To make the glaze stir together powdered sugar and milk or cream. If it's too thin add powdered sugar, if it's too thick add more milk.

***

Down on the Farm

Singing isn't just for the birds.

Victor is experiencing a "Take Two." After 70 years, he's following his heart's desire to sing and to share his joy with the world.

This is the first music video Victor published. Our son, Jonathan shot the outdoor scenes in New Orleans with his friends. The indoor scenes were done in Lethbridge.

The music was produced and recorded at Hummingbird Studios in Calgary.

The following is a special song for Victor because it's the message of his heart.

The scenery in this music video is the Belly River, which loops around our home. The other scenes are from the recording studio in Calgary and places where Victor has performed in Lethbridge.

***

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