Like Tweet +1
HHH banner
April 22, 2020

IMG 8011

A problem is a chance for you to do your best. -Duke Ellington

***

Closed Mondays for Farming and Gardening

Think Spring. Real spring. Warm, sunny spring.

The straw is being removed from the strawberry plants…fresh Harvest Haven strawberries in less than three months. :)

Jeannie and Konstantijn are preparing their gardens for veggies and flowers, respectively.

The seedlings are growing nicely in the greenhouse.

And James is walking around with purpose. We don't know what that purpose is, but he looks intent and busy.

SM 0ZUa0TBm96ytuOyqLYQ thumb 17c
***

Martin The Angry Farmer

The Government Would Never Let That Happen

Consider that your life and the lives of those you love are in the balance every time you go to the grocery store. You're counting on "the government" to make sure all of the decisions you make about your food will be safe.

But, everyone needs to take personal responsibility for their own health and for the food they purchase being safe to eat.

Is it realistic to expect "the government" to do that for you or even possible for it to do so?

For more enlightening viewing, subscribe to The Angry Farmer on YouTube and Like The Angry Farmer on Facebook.

***

New Product- Harvest Haven Pulled Turkey

Having a commercial kitchen, we can make all kinds of products for sale. The most recent addition is pulled turkey made from slow-cooked turkey drumsticks. Tender and tasty.

The meat is removed from the bones and packaged into 1-pound bags, perfect for your favorite recipes. Use for fajitas, enchiladas, pulled turkey BBQ sandwiches, turkey pot pie, soups, and casseroles. Delicious!

UNADJUSTEDNONRAW thumb 178
***

Our Farm Favorites

Harvest Haven Ground Lamb – Ground lamb makes for an interesting flavor change and can be used as an alternative in most ground beef recipes.
Harvest Haven lamb is completely pasture-raised on a variety of lush grasses and Grander Living Water. Tender and tasty.

La Tortilla Factory Organic Corn Tortillas - Authentically crafted with stoneground organic yellow corn masa, these organic tortillas are made with 100% whole grain. They are perfect served with grilled meats or in traditional dishes such as hard-shell tacos, taquitos, or enchiladas.

Field Day Organic Hot Salsa - This slightly chunky salsa made with simple, delicious ingredients is perfect for any Mexican dish, as a snack with tortilla chips or crackers, or with your favorite egg dish.

Organic Asparagus – Nothing says spring like fresh asparagus. Enjoy now as the season is short.

Valley Pride Organic Half and Half, 500 mL – Half and Half is certified organic milk and certified organic cream from BC's oldest local dairy producer. Enjoy in your coffee or tea, or on your cereal. Great for baking, too.

Organic Bananas – Not all organic bananas are created equal. The ones in our store come from small farms, which produce more original, sweeter bananas. The difference in taste is noticeable and enjoyable.

Greek Gods Organic Plain Yogurt, 500 mL – Traditional Greek-style yogurt that is thick and creamy. Perfect with fresh fruit, added to your smoothies, or in your favorite dip or sauce recipes.

***

The Recipe Box

Please note, all ingredients in our recipes are organic.

r RHF7INQkmmU rL6Xj0dg thumb 174

Spicy Lamb Tacos

3 cups thinly sliced cabbage
1 bunch radishes, sliced into half-moons
1/2 teaspoon cumin seeds
1/4 cup cilantro leaves
3 tablespoons lime juice
Salt
1 lb Harvest Haven ground lamb
2 Harvest Haven garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 teaspoon chile powder
1/2 to 1 tsp. chipotle chile powder
1/4 cup beer
1 teaspoon cider vinegar
8 warm La Tortilla Factory corn tortillas
Toppings such as crumbled queso fresco (fresh Mexican cheese), crema (Mexican sour cream) or sour cream, chopped cilantro, pickled jalapeños, and lime wedges for squeezing

Combine cabbage, radishes, cumin, cilantro, and lime juice in a large bowl. Add salt to taste and transfer to a serving bowl.

Sauté lamb, garlic, and oregano in a large frying pan over high heat, breaking up meat with a wooden spoon until very little pink remains, about 5 minutes. Drain excess fat. Add chile powders, beer, vinegar, and salt to taste and cook, stirring, until most of the liquid has evaporated, 2 to 3 minutes more. Transfer to a serving bowl.

Set out tortillas and toppings in separate bowls and let everyone make their own tacos.

***
Cln9Red6S0mQVgMAoLee7w thumb 175

Creamy Italian Baked Asparagus

1 lb asparagus
1 cup half and half
1 Tbsp Italian seasoning
Salt to taste
Fresh cracked black pepper to taste
1/2 cup freshly grated Asiago cheese
1 cup shredded mozzarella cheese

Preheat the oven to 400 F and lightly grease a 2 quart baking pan. (8"x8" baking pan should work too.)

Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly.

In a small mixing bowl, whisk together half and half, Italian seasoning, salt, pepper, and grated Asiago cheese.

Pour the mixture all over the asparagus.

Spread mozzarella cheese over the top.

Bake for 18-20 minutes.

***
Ljr5 d45SraYS7hShW2t8w thumb 176

Banana Bread Scones

2 very ripe bananas (about 1 cup mashed)
2 to 4 tablespoons half and half
1/2 cup plain yogurt
2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons unsalted butter
1/2 cup chopped walnuts (optional)

For the glaze:
1 tablespoon salted butter
2 tablespoons half and half
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/4 to 1/2 cup icing sugar

Mash the bananas and then add enough half and half to make one cup (if necessary). Stir in the yogurt and set aside.

Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your fingertips until there are no pieces of butter larger than a pea.

Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.

Line a dinner plate with a piece of wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Freeze the scone dough for 30 minutes.

Preheat the oven to 400°F.

Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.

To make the glaze, melt the butter and the half and half in a saucepan. Add the brown sugar and vanilla, and stir until the sugar has melted. Whisk in the icing sugar, starting with 1/4 cup. Add more icing sugar if desired to make a thicker glaze.

Just before serving, drizzle the glaze over the scones. The glaze will harden after setting for a minute or two, and can be served right away or packed for a later snack. The glaze can make the scones a bit sticky if kept for longer than a few hours, so store any scones to be eaten later un-glazed. Extra un-glazed scones can also be frozen and re-heated in the toaster oven.

***

Down on the Farm

Problems are for Solving

The other morning, Victor and I were remarking on how we hadn't heard from Martin for a couple of days.

"Hmmm. That means he's working on another project."

When Martin is working on something, he focuses intently to the exclusion of almost everything and everyone else around him. Just ask Jeannie. He'll walk through a door with Jeannie right behind him and close the door in her face, not realizing she's there. He's on the problem in his head.

The phone rings. "Good morning!" Martin says, enthusiastically.

"What are you working on now? We haven't heard from you recently."

"Well, you know, Victor, how you were asking about insulating the dairy barn and I was hesitating to do it?

"I wasn't sure what I wanted to do until now. Well, I've torn out the interior walls and this is what I want to see there," and off Martin went with the details of what he was doing. Problem solved.

When I finally had a chance to get a word in edgewise, I changed the subject and asked when the beef cows would start calving.

"Mid-May when it's warm and they can be out on fresh pasture."

"Okay."

The next day, while at the farm, Konstantijn asked if I would like to join her while she fed the cattle.

"Sure. Let's go!"

Our excursion took us through the barn that's being gutted in preparation for insulating and redesigning. This is what Martin's mind had been occupied with lately.

IMG 7989

Then, we headed through the sheep pen where the flock started raising an uproar as soon as they saw their shepherdess. They sounded like they were absolutely starving, even though there was still hay in their feeders. As Konstantijn piled in fresh hay, they buried their heads in it up to their shoulders, huffing and snorting as they chawed down.

Moving on to the cattle in their respective pens, we fed Archie, the bull and the two girls that keep him company. Then, there was Holly with her twin steer calves. She gets a pen to herself because she has horns that she knows how to use on the other cows to be first in line at the feeder.

"So, Konstantijn, why did you want the job of feeding the cattle?"

"I wanted more work to do and asked what there was. Daddy said I could help Uncle James with feeding the cattle. I feed them in the afternoon, and he does it in the morning."

(Strange teenager, this one, asking for more work.)

As Konstantijn was feeding Holly and her steers, I walked over to the bigger corral to look at the main beef herd. There's a variety of ages and sizes of animals because the calves from last year are still with their moms that will calve after the middle of May.

Looking through the herd, I saw four tiny legs.

"That's strange. There aren't supposed to be any new calves here. Am I seeing things? Maybe I didn't hear Martin correctly."

"Konstantijn, there's a new calf over here. Do you know what's going on?" I called out.

"No, I don't. This is my first day on the job. I don't know the cows, yet."

"Okay, I'll get your dad."

I caught up to Martin and Jeannie walking towards the barn and told them what I had found. Martin was incredulous!

"No way! That can't be! What cow? What's going on?"

Seeing the new calf, Martin realized he had another problem. The calf couldn't be left in the big corral with all the other cattle milling around it. Where can mom and calf go where it would be safe, warm, and dry?

"The barn that's being renovated will work!"

Martin grabbed the little guy while mom followed closely behind. All went well until they had to go through the dairy corral where Cherry jealously guards her turf. When Cherry saw this new cow come into her territory, she became aggressive and was going to show this newbie who was boss. What a rodeo that became!

Finally, Martin was able to get cow and new calf into an improvised pen that was comfortable. Problem solved for the time being.

Sad footnote: the little guy didn't make it. He was at least three weeks premature and not ready for the world. Martin wasn't wrong. There weren't supposed to be any calves until mid-May, but things happen.

Being a farmer isn't easy. There are times when you go over what happened, wish you had done things differently, wonder what the differently could have been, consider what you can do in the future, but still keep going and do your best.

Konstantijn and I finished feeding the beef cattle and headed in for dinner discussing our recent adventures. She has more than a job. Valuable life lessons will be learned that will serve her well. There are always problems and solutions and you always have to do your best in every situation.

Challenges are the stuff of life. With all challenges addressed, where does one go from there? Is there anywhere to go?

***

Powered by Mad Mimi®A GoDaddy® company