In all things of nature there is something of the marvellous. -Aristotle | The work in the lambing barn has changed that facility from dark close quarters with small pens to a bright, big, fresh arena with comfy areas for the ewes to have their lambs. Lookin' good! It's helpful to have one day of the week to focus on farming projects. However, work must be done everyday. Konstantijn has resumed her winter chores of tending and feeding the sheep. She is intimately acquainted with each one, knows their personalities, and enjoys taking the time to give head scratches, especially to Gigantor, her pet ram. James has his pet, too. Stripes, the sandy tom you often see outside the store, can't be left behind when James heads out on the Kubota utility vehicle to feed and water the cattle. It's nice to have a companion. Talking about companions…not work related. Harriett, our guardian dog has finally found a cat that doesn't hiss and scratch at her. The tiniest black and white kitten from our last batch has no problem with being carried around the farm in the mouth of a big white dog. Now, that's a strange pair. | Most of you know we don't participate in Christmas, but probably not why. In this video Martin explains what Christmas is all about and why we don't celebrate it. Subscribe to The Angry Farmer on YouTube and Like The Angry Farmer on Facebook. | We have our frozen whole pastured turkeys in a variety of sizes ranging from 17 to 24 pounds. If a whole turkey is too big, a boneless mixed roast of white and dark meat is a great option. Add a couple of drumsticks to that and you have all you need. Easy peasy and delicious! | Harvest Haven Pastured Turkey – Tender and tasty, whole turkeys are a pleasure to serve. Boneless mixed roasts of white and dark meat are a nice option. Drumsticks and wings can be roasted for those who prefer parts. How about ground turkey for some variety and sliced smoked turkey breast for that deli plate? Delicious. Harvest Haven Turkey Broth – Use this flavorful broth to make great gravy and super soups. Harvest Haven German Butterball Potatoes- These truly are a farm favorite, especially served mashed with garlic. See the Recipe Box. Harvest Haven Garlic – Never too much garlic for some folks. Organic Cranberries – A staple with turkey dinner, this superfood can be served as a juice or sauce, in stuffing, casseroles, or desserts. They are highly nutritious, so enjoy. Organic Walnuts – Almost as popular in our kitchens as garlic. We use them in many dishes; tossed in salads of all kinds, stirred into muffins, cakes and cookies, sprinkled on various desserts, or just eaten on the go. A signature food of the brain, did you know? Organic Medjool Dates – These super sweet bites from the desert are the best. Medjools are large and soft, making them ideal for your favorite recipe or as a snack. | Please note, all ingredients in our recipes are organic. | Leftover Turkey Casserole 3 cups cubed, leftover turkey
2 cups peas, or green beans cooked and drained
1 cup shredded cheddar cheese
1/4 cup finely chopped Harvest Haven onion
1 Tbsp lemon juice
1/2 tsp salt
Dash pepper
1/2 cup mayonnaise or part mayonnaise and gravy Heat oven to 350° F.
Combine turkey, vegetables, 1/2 the cheese, onion, lemon juice, salt, pepper, and mayonnaise. Mix lightly. Place in buttered casserole dish. Sprinkle with remaining cheese. Bake 25 minutes or until heated through. | Cranberry Salad 4 cups fresh cranberries
3 ˝ cup juice from 1 can pineapple plus water
2 Tbsp plain gelatin
1/2 cup cold water
2 cups raw cane sugar
1/2 cup toasted walnuts
1 cup grapes, halved or chopped apple
1 can pineapple, diced Cook cranberries in juice and water. Soak gelatin in cold water; add hot cranberries and sugar; stir until sugar is dissolved; cool. Add nuts, grapes and pineapple; stir well.
Cool till firm. Serve with mayonnaise on shredded lettuce. | Garlic Mashed Potatoes 3 lbs. Harvest Haven German butterball potatoes, peeled and chopped into 1" chunks
4 large Harvest Haven garlic cloves, smashed, peeled, and cut in half width-wise
2 ounces cream cheese, softened
2 tablespoons butter, softened, plus more for serving
˝ cup milk
salt and pepper, to taste Place the potatoes and garlic cloves in a large pot. Fill with water up to 2" over the potatoes. Cover and bring to a boil over medium high heat. Once boiling, remove the lid, and reduce the heat slightly. Boil for 10 minutes or until the potatoes are fork tender.
Drain in a colander. Place the potatoes in a large bowl. Add the softened cream cheese, butter, milk and salt and pepper, to taste. Mash with a potato masher or beat with a hand held mixer until they reach the desired consistency. Taste and adjust the seasoning as necessary. Serve warm with chives and additional butter, if desired. Enjoy! | Sticky Cranberry-Toffee Date Cake STICKY CRANBERRY-TOFFEE DATE CAKE
4 tbsp. butter, melted, plus more for pan
8 oz. pitted Medjool dates, roughly chopped
1 c. boiling water
1 tsp. baking soda
3/4 c. packed dark brown sugar
2 large Harvest Haven eggs
2 tsp. vanilla extract
1/2 tsp. sea salt
1 c. all-purpose flour
1 tsp. baking powder
1 1/2 c. fresh or frozen cranberries, roughly chopped
Salted Butterscotch Sauce
Whipped cream or ice cream, for serving SALTED BUTTERSCOTCH SAUCE
1 c. dark brown sugar
1 c. heavy cream
4 tbsp. butter
3 tbsp. spiced rum
1/4 tsp. sea salt DIRECTIONS
STICKY CRANBERRY-TOFFEE DATE CAKE
Heat oven to 350°F. Lightly grease an 8-in. square cake pan, then line bottom with parchment paper. In a heatproof medium bowl, place dates, then cover them with boiling water. Stir in baking soda and let sit until dates are soft enough to break up easily with a fork, about 5 minutes. Mash slightly with fork, then set aside. In a large bowl, stir together melted butter and sugar, then whisk in eggs, vanilla, and salt. Add flour, baking powder, and softened date mixture and stir well to combine. Stir in chopped cranberries. Bake until cake springs back slowly when gently pressed in the center, 35 to 45 minutes. Let cool in the pan 10 minutes, then transfer to a wire rack set over a baking sheet to cool completely. Use a wooden skewer to poke about 12 holes in cake, then pour half of butterscotch sauce over top. Serve with whipped cream or ice cream and remaining butterscotch sauce. SALTED BUTTERSCOTCH SAUCE
In a small saucepan, stir together sugar, cream, and butter. Bring to a boil, then lower heat to medium and boil 5 minutes. Remove from heat and carefully whisk in rum and salt. Let cool to room temperature before using. Store, covered, in the refrigerator up to 1 week. | Konstantijn's Kreations As we all know, Konstantijn loves her sheep. But she also loves creating things, and very creative, she is. In the summer she enjoys making beautiful bouquets with flowers from her garden and whatever else she can find. Now that the gardens are covered with snow, Konstantijn has turned her creativity to making necklaces. In this video she describes what she uses to make her delightful pieces of jewelry and how she does it. As you enter the Harvest Haven store, you'll be greeted with a display of Konstantijn's lovely kreations. | |
