When it comes to life the critical thing is whether you take things for granted or take them with gratitude. - Gilbert K. Chesterton | Harvesting and Construction Apples from our orchard were the last to be harvested. The heat this summer caused some problems with quality, so what we have will be used for apple cider. James has been doing field work in preparation for planting garlic and fall rye. Fall rye is a cover crop to prevent the soil from blowing in the winter when there's no snow cover. It also helps control weeds and is a good soil enhancer when turned under in the spring. Martin is still working on the brick entrance to the root cellar. We call it the "golden gate." If you consider the cost of materials and labor, it's taken a bit of "gold" to build. And it's only a root cellar entrance. But it does look great! Another large structure to house our equipment is being built, too. Pictures next time. | There is ONLY ONE DATE LEFT for fresh turkey: October 21 – 23 Please make a point of scheduling the date in your calendar. As our business continues to grow, reminding everybody to pick up their orders is becoming unrealistic. REMEMBER TO BRING SOMETHING TO TRANSPORT YOUR TURKEY IN.
If you can't pick up your turkeys while they are fresh, having us freeze your order costs $10 for 5 days of storage and $1 per day thereafter. The cost of our whole turkeys is $5.79/lb. We require a down payment of $50/bird to reserve your order. You'll pay the balance on pick-up. Order here. | The summer heat produced some amazing squash. The one that has the most exotic appearance is the Turk's turban, an heirloom variety predating 1820. Enjoy it as a centerpiece, then bake or steam it and relish its sweet, nutty-flavored flesh. You can also slice off the top and fill the hollowed-out portion with soup for a unique serving dish. Delicata squash, another heirloom variety from 1894, is one of the tastiest. Its creamy flesh is smooth and sweet, baked or steamed. The thin skin is also edible. Its smaller size is great for single servings. Kabocha, a buttercup-type squash, has deep yellow flesh with a rich sweet flavor. Because it can be dry and flaky when cooked, it is a good substitute for pumpkin in your favorite pie. Another flavorful substitute for pumpkin is the Red Kuri. It has creamy yellow flesh, with a smooth texture and a rich, sweet flavor. It works well in casseroles, soups, and curries, and is a great substitute for acorn squash, too. What's autumn without pumpkins? We have some bigger ones this year, thanks to the hot summer. Did you know pumpkins are native to North America and have been grown here for a few thousand years? Fun facts. | Harvest Haven Pasture-Raised Boneless Lamb Leg Roast - Harvest Haven lamb is raised on lush pastures, quality, non-synthetic minerals and salts, and Grander Living Water, which produce a tender, flavorful meat you will be delighted to serve. Harvest Haven Potatoes – We had a bumper crop of potatoes this year; excellent quality and perfect sizes for all your recipes. Enjoy potatoes with every meal. Harvest Haven Garlic– A must-have in every kitchen. Organic Brussels Sprouts – These "tiny cabbages" are some of the healthiest, most nutrient-dense foods available. And you can enjoy them in so many ways – roasted, sautéed, baked, grilled, or steamed and served with brown butter or a cheese sauce. Harvest Haven Winter Squash - Lots of varieties; lots of ways to enjoy. These squashes keep well into the winter, so take a few home to accompany your meals. | Please note, all ingredients in our recipes are organic. | Roasted Boneless Leg of Lamb 5 Harvest Haven cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp salt, more or less to taste
fresh ground black pepper
3 1/2 – 4 lb Harvest Haven boneless lamb leg roast Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan. Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb. Place roast on the prepared roasting pan. Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast. Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests. Slice lamb into 1/4-inch thick slices and place on a serving platter. | Garlic Mashed Potatoes 3 lbs. Harvest Haven 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
½ 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! | Pumpkin Pudding Cake 1 1/2 cups flour
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg, optional
pinch of cloves, optional
3/4 cup pureed Harvest Haven squash
1/3 cup milk
1 tablespoon sunflower oil
1 teaspoon vanilla Sauce:
1 cup brown sugar, lightly packed
2 teaspoons cornstarch
1 1/4 cup hot or boiling water
2 tablespoons butter Preheat oven to 350 degrees F and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon. Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate. In a small bowl, stir together 1 cup brown sugar and cornstarch until there are no clumps. Sprinkle over cake batter. Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan. Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving. Leftovers can be stored in the refrigerator and reheat perfectly! |
Adventures On and Off the Farm It's always an adventure having dinner at the farm. The meals are interesting with explanations and appraisals of what we're eating. The cooks are always anxious to please with their best offerings, usually presenting a delicious repast. Then, there's the recounting of the day's escapades and encounters, mixed with a hearty dose of laughter, whether the narrator thought it was funny or not. And Martin and Jeannie's kids are not to be left out. They always have entertaining incidents to tell us about. The other evening as we're gathering around the table, a few voices could be heard talking about a hen and chicks. "What's happening with a hen and chicks?" "We found a hen in the barn with a bunch of brand new chicks." "Hmmm…that's neat. Do you think the barn cats will get them?" "Oh no!" piped in Marseilles emphatically. "I tried to get close to Lucy who's always been friendly and try to catch one of the chicks. She lowered her wings and came at me like this," demonstrating with her arms stretched stiffly by her side. "I had to back away quickly." "Well, it sounds like the cats will stay clear of her, then." | "I heard you kids had an adventure to the Elizabeth Hall Wetlands on Monday." "Yea. It was great!" they chimed together. "Who's going to tell us what you did and saw?" Konstantijn assigned the task to Marseilles, saying, "She's good at telling stories. She can do it." Mathijs nodded his head while intently focusing on his dinner. Growing boys need to eat. "Well," Marseilles began, "we got out of the car and started walking down the trail. Then, we jumped across water from one little island to another." "That's not the order things happened in," Konstantijn sternly interjected. Marseilles shrugged her shoulders and continued wherever her mind took her. We just followed along and enjoyed the adventure. Her travels through the Wetlands were like that, too. She was exploring and wanted to experience the less travelled roads. This carefree attitude reminded us of that Robert Frost poem, The Road Not Taken. Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth; Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same, And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back. I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference. | |
