Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul. – John Muir | Summer is nearly over. Harvest is happening. Poultry's on pasture. Construction of the berm hen house is coming along nicely. And we're thankful for all the blessings we've received this year. | Martin didn't have time to do a write up about how our chicken differs from conventionally raised and certified organic birds, partially because he was busy making the difference. In this short video Martin describes an experiment we did last fall with raising poultry on pasture. We were very pleased with the results and have ALL our broilers, layers, and turkeys out in the greens this year. Everyone is loving it, including James, who has less work and happier birds. | Fresh Harvest Haven whole chicken will be ready by Wednesday, September 18th and parts by Friday, September 20th. If you would like fresh chicken, please send us your order by Friday, September 13th. Email: solutions@harvesthaven.com or call: 403-329-9157. | Harvest Haven lamb is raised only on lush pasture with Grander Living Water producing a tender, flavorful meat you will be delighted to prepare and serve.
We're taking orders for whole or half lamb, cut and wrapped, or just the cuts you like. Whole lamb, cut and wrapped, is about $500 depending on the size, or $250 for a half. Please contact us as soon as possible with your order, as lamb is processed only in September. Call 403-329-9157 or email: solutions@harvesthaven.com. | Organic BC peaches, nectarines, and plums are here!
If you would like anything in cases, please let us know. | Have you seen the size of our Walla Walla onions? They are huge! Beautiful for a sandwich or hamburger. Red, Sweet Spanish, and Cooking onions are in the store, too. It's been a good year for onions and they're delicious. Leeks are that perfect size for a tasty side dish. Tender, too. The garlic is especially nice. Load up! Fresh from the garden beets with beet greens are sooo good! The baby carrots are super sweet. Pickling cukes are the best for crunchy eating or tossed in a salad. Roasted new potatoes in butter and/or olive oil are a must. | Boneless Chicken Breasts - These are our "go to" meal helpers when we want something quick and tasty for a family dinner or serving guests. Moist, flavorful, and filling…they never disappoint. Bioitalia Linguine – Bioitalia pasta is our favorite because it has wonderful flavour and doesn't overcook. Linguine is a flatter noodle, perfect for holding more of that delicious sauce. Chicken Bone Broth – Bone broth has so many health benefits, especially for your joints and digestive system. Besides being a refreshing warm beverage, it's use in recipes is unlimited. Garlic – Every kitchen has an abundant supply of garlic for making flavorful dishes everyone loves. Cucumbers – Crisp and crunchy cucumbers make wonderful salads, light snacks, dainty sandwiches, and just great eating. Red Onions – These mild-flavored onions add a dash of color to a salad or veggie plate, grill up nicely for a side dish, or give a touch of tang to a sandwich. BC Fruit - This is the time of year to enjoy BC stone fruits. Peaches, plums, nectarines, and apricots are so good to eat fresh with the juice dripping down your chin. Freeze them, can them, make jelly and jam, or cobblers and crisps – love them! | Please note, all ingredients in our recipes are organic. | Chicken Alfredo 2 tbsp. extra-virgin olive oil
2 boneless skinless Harvest Haven chicken breasts
salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. Harvest Haven chicken bone broth
2 cloves Harvest Haven garlic, minced
8 oz. Bioitalia linguine
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add linguine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley. | | Creamy Italian Cucumber Salad | 3/4 Cup Mayonnaise
1/4 Cup Sour Cream
1 Tablespoon Red or White Wine Vinegar
2 Teaspoons Italian Seasoning
1 teaspoon Olive Oil
2 Cloves Harvest Haven Garlic, Minced
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Pinch Granulated Sugar, About 1/8 teaspoon
3 Large Harvest Haven Cucumbers
1 Medium Harvest Haven Red Onion In a medium bowl whisk together the mayonnaise, sour cream, red or white wine vinegar, Italian seasoning, olive oil, garlic, salt, pepper, and sugar. For best results, cover and chill the dressing for at least one hour, and up to a full day before making the salad. Thinly slice the cucumbers and red onions about 1/8-1/4 inch thick. Mix the dressing together with the onion and cucumber. Serve immediately, or chill until ready to serve. NOTE: This salad tastes best when the dressing is made ahead and chilled for at least one hour and up to 24 hours before serving. Once the salad is assembled, it can be chilled for another 1-2 days before serving if desired. | Stone Fruit Crisp For the stone fruit filling:
3 pounds ripe peaches, nectarines, plums or apricots (or a combination of all)
1/2 cup brown sugar (packed)
2 Tbsp cornstarch
1/2 teaspoon cinnamon
Pinch nutmeg
2 teaspoons lemon juice (or up to half a lemon's worth of juice if you like a more tart flavor) For the oat topping:
1/2 cup unsalted butter
1/2 cup brown sugar (packed)
1 cup all-purpose flour
1 cup rolled oats
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pecans, sliced almonds, or walnuts (optional) For the stone fruit filling:
Preheat your oven to 350 degrees F. Halve, pit, and slice the fruit into 1/2-inch wedges. You don't need to bother peeling them unless you want to. Place the sliced fruit in a 9×13 or 3 qt baking dish. Sprinkle brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice over the sliced fruit. Gently toss it all together until evenly combined. For the oat topping:
Melt butter. Whisk in brown sugar, cinnamon, and salt. Stir in the flour, oats, and nuts (if using). Scatter the oat topping evenly over the fruit. Bake for 55-60 minutes, or until the topping is golden brown and you can see the fruit filling bubbling up the sides. Let cool for a few minutes before serving warm with vanilla ice cream. | Konstantijn's Kreations Konstantijn loves her sheep. But, she also has another passion. Making creative bouquets! You'll find her wondering around the yard looking for colorful flowers, feathery grasses, gnarly branches, and whatever looks interesting to make lovely arrangements. Her imagination has no limits. In the spring Konstantijn planted flowers in her own garden, which she has had to weed and tend. Her flowers flourished and now, she can make beautiful bouquets without having to search so hard in the yard. Check out her Facebook page, Konstantijn's Kreations, and see what she's doing. You can order bouquets or just buy them when you shop at the store. "Everyone needs beauty as well as bread." Flowers as well as flours? | |
