Anyone who thinks fallen leaves are dead has never watched them dancing on a windy day. Shira Tamir | How often have you heard, "Find what you love. Do what you love. Then work won't be work."? "It sounds too good to be true. Because it is." So says Apple CEO Tim Cook. "There is a saying that if you do what you love, you will never work a day in your life. At Apple, I learned that is a total crock," Cook said. "Rather, when you find a job you are passionate about, you will work hard, but you won't mind doing so. You will work harder than you ever thought possible, but the tools will feel light in your hands," Cook says. "There's good work and there's bad work," as I understand Tim Cook is saying. One is pleasant and life-fulfilling while the other is a chore and bore. Find the true work and enjoy it for itself. | Victor, the owner of Harvest Haven, has a singing engagement at Gravity Espresso & Wine Bar in Calgary on Thursday evening, November 7. Because we're going to this event, which starts at 7:00 PM, we're closing the store early that day. Check out Victor's website here, follow him on Facebook and Instagram. | Martin's ruminations on matters have evolved into The Angry Farmer videos. In these short, thought provoking videos, Martin discusses various issues that confront us daily when dealing with people and speaking the truth openly. He calls it like it is and names names. Don't feel sorry for Martin when he gets into it with some less than nice individuals. He loves these encounters. Nothing makes him happier. Subscribe to The Angry Farmer on YouTube andLike The Angry Farmer on Facebook. | We're taking orders for Harvest Haven Grass-fed Beef. Let us know what cuts you would like so we can get those for you. | Sirloin Tip Roast – Nothing says "comfort food" like the smell of a pot roast wafting through the house on a crisp fall day. A tender sirloin tip roast makes a great pot roast or a simple roast, carved into thin slices. Linzer Potatoes – Really our favorite potatoes. These smaller tubers have yellow, firm and waxy flesh making them perfect for roasting, boiling, popping into a stew or pot roast, or slicing for a salad. Carrots – What more can be said about carrots? If you don't have any in your crisper, then your "cupboard" is bare. Check out the novel way to prepare and serve this staple of staples in The Recipe Box below. Maison Orphee Organic Balsamic Vinegar – The complex sweet and sour flavor of this Italian vinegar is a great addition to any salad, makes superb salad dressings and sauces, and is a nice dip for fresh Harvest Haven wood-fired brick oven bread when accompanied with pure olive oil. Late July Organic Cheese Crackers – These bite-size organic cheddar cheese crackers are morsels of flavor. Great as a snack on the go, tossed into a bowl of soup, spread on a tray around your favorite dip, or used in your favorite recipe calling for cracker crumbs. Lemons – Lots of love for lemons! Lemons with their distinct, pleasant taste and smell are used in many foods and drinks to enhance the flavor of that dish or drink. But, besides being an important ingredient in many recipes, lemons also provide a number of health benefits, like most real foods. | Please note, all ingredients in our recipes are organic. | Pot Roast 3-4 lb. Harvest Haven Sirloin Tip Roast
salt and freshly ground black pepper
sunflower oil, for cooking
1 Harvest Haven onion, peeled, halved and thinly sliced
3-4 Harvest Haven garlic cloves, crushed or chopped
3-4 cups Harvest Haven beef bone broth
1 cup red wine (optional)
1 Tbsp. balsamic vinegar
a couple sprigs of fresh thyme or rosemary (or both)
2 Harvest Haven carrots, peeled and cut into 1-inch pieces
8-12 Harvest Haven new or fingerling potatoes Preheat the oven to 300F. Season the roast generously with salt and pepper. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the roast on all sides, turning it with tongs or a fork until it has some good colour on all sides. Transfer it to a plate. Add the onion and garlic to the pan along with a splash of the bone broth and cook for a few minutes, scraping up any browned bits in the bottom of the pan. Return the roast to the pan, add the bone broth and wine (there should be enough to come about halfway up the side of the meat) and the balsamic vinegar and thyme. Cover and cook for 3 hours, or until the roast is very tender. Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce. Serves 6-8. | Creamy Carrot Casserole 1-1/2 pounds Harvest Haven carrots, sliced
1 cup mayonnaise
1 tablespoon grated onion
1/4 cup shredded cheddar cheese
2 tablespoons crushed Late July cheddar crackers Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish. In a small bowl, combine the mayonnaise, onion, and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes. | Glazed Lemon Poppy Seed Bars 1/2 cup butter, softened
3/4 cup sugar
2 Harvest Haven eggs
1 tbsp lemon juice
1/4 tsp salt
zest from 1/2 lemon
3/4 cup all-purpose flour
1/2 tbsp poppy seeds Glaze
1/2 cup powdered sugar
1 tbsp lemon juice
zest from 1/2 lemon Preheat oven to 350 degrees. Prepare an 8x8 square pan by buttering it. In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest. You can mix it by hand or a hand mixer. Add flour and mix until just combined. Then add poppy seeds and stir in by hand. Pour into prepared pan and spread into an even layer. Bake for 18-22 minutes or until edges are brown the middle is set. Do not over bake, you want the texture to be like that of a brownie. Let it cool. While the lemon poppy seed bars are cooling, combine the glaze ingredients and whisk them together. Pour it over the cooled bars and spread out into an even layer over the top. Cut into squares and serve. Store at room temperature or in the refrigerator in an air tight container. | Victor is following his passion for music and recently released another music video. What Will Be Will Be was written in 1981 expressing the struggles of walking with the Lord Jesus Christ and finding that the Christian life was different from our indoctrinations and expectations. The conclusion of the matter is that God is in charge of all things, working all for good. If you're in the Lethbridge area, you'll recognize the background for this video shot by our son, Jonathan, Symbol Syndication. Victor is thankful for the privilege to work with John Capek, Nashville. John, a prolific songwriter was the producer for this song. Artists with whom John has worked include Joe Cocker, Cher, Bonnie Raitt, Diana Ross, and Rod Stewart. You'll hear that professional touch here. | |
