Autumn shows us how beautiful it is to let things go. – Unknown

Processing, Harvesting, and Pond Construction

With processing lambs and turkeys, and harvesting potatoes and squash, the guys have been too busy to work on the trout pond, which has been a good thing. It gave them time to receive much-needed and valuable information.

Martin bought some item for the farm and the fellow selling it said he would drop it off. As they were discussing various things, Martin brought up that we are building a trout pond. The guy's eyes widened in excitement, and he could hardly contain his enthusiasm for the project.

It turned out that "Pond Guy," as we first called Rob, had a wealth of important information on building the pond, how and what to stock it with, how to keep the fish vigorous without using artificial means, and most importantly, how to keep the jackfish from eating all our trout. They spent the afternoon discussing everything they could squeeze into the few hours they had.

Do you know how fish get into some remote ponds not fed by streams? Do you know that fish eggs cling to water fowl feathers and are distributed to various water bodies that way? Therefore, it's impossible to keep jackfish, the carnivores of the fish world, from your ponds.

Ponds need to be designed with protective coves to keep the trout safe from jackfish and have other predator fish that'll eat the jacks, but be unable to eat the trout. It's an intricate balance. Very interesting!

Talking about balance…two of the girls on the farm were investigating the pond, which has been dug below the water table so has muddy banks from water seeping into it. You'll see in the pictures that Harriett was more sure-footed than Marseilles.

Marseilles was crying because she thought her mom would be angry with her for getting sooo muddy. But, Jeannie was laughing too hard at her daughter's predicament to be angry.

"Kids are only 10 once. Let them play. Mud washes off."

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.

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. Half a lamb will be approximately $250. There is a $10 fee if we must freeze your lamb for longer than one week.

Lamb will be available on the following dates:

Friday, October 15
Friday, October 29

Order here.

The turkeys grew well this summer with very few losses. Therefore, we have a variety of sizes from reasonably small to larger birds.

Your final opportunity to get fresh Harvest Haven pastured turkey is October 24 and 26 (we're closed Monday, October 25).

The cost of our whole turkeys is $6.29/lb. We require a down payment of $50/bird to reserve your order. You'll pay the balance on pick-up.

REMEMBER TO BRING SOMETHING TO TRANSPORT YOUR TURKEY IN.

Order here.

We thought last year's squash crop was amazing. Well, this year's crop is even bigger and better!

Of the varieties we have, 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.

Because the summer was long and hot, we finally have nice Butternut squash. It has a sweet, nutty flavor, tan-yellow skin, and orange flesh with a compartment of seeds in the blossom end. It can be roasted crisp or pureed smooth, and is delicious at every stage in between. Its versality adds warmth and comfort to any fall dish from pastas to soups to salads to stuffings.

The long hot summer produced a bumper crop of Spaghetti squash. It looks similar to other squashes, has tough yellow skin, and solid yellow flesh when raw. The similarities end when it's cooked. The flesh falls in ribbons or strands that look like, you guessed it, spaghetti, which it can be used in place of pasta.

New to us this year is Mashed Potato squash. It's a variety of acorn squash that has bright white skin and white flesh that is low in sugar. When cooked and fluffed, it takes on the appearance of mashed potatoes.

What's autumn without pumpkins? We tried a new-to-us variety, the Moranga, which means "pumpkin" in Portuguese. It's an heirloom variety thought to have been originally cultivated in Brazil, possibly prior to European contact. Its sweetness and pleasant texture make it an excellent cooking pumpkin, but its deep lobes and pinky orange exterior make it highly ornamental as well.

Harvest Haven Pastured Boneless Lamb Leg Roast – Such a great cut of meat for a special event or a family dinner. Easy to prepare, but so delicious!
Harvest Haven Garlic – A must-have from savory meat dishes to mashed potatoes and everything in between. The super food of super foods!

Harvest Haven Russet Potatoes – The classic white potato, uniform and long, perfect for baking and French fries.

L'Ancetre Organic Parmesan Cheese – This Italian cheese, made from organic unpasteurized milk, is aged for a minimum of 12 months. Its intense flavor with the delicately fruity hint of salted butter will spice up all of your recipes.

This cheese has a recognizable crème brûlée colour. Its slightly brittle texture makes it easy to grate, perfect for baked and grilled dishes – and on pasta, of course!

Harvest Haven Squash – Do we have squash for you! Lots of varieties, lots of sizes. Take a stroll around the store and pick up a few.

Organic Pecans – This native of northern Mexico and the Southern United States is a nutrition powerhouse packed with vitamins and minerals. Their rich, buttery flavor and natural sweetness make a tasty snack and a delicious addition to your baking.

How do YOU pronounce "pecan"?https://www.youtube.com/watch?v=LKWZwKZOOCs

Please note, all ingredients in our recipes are organic.

Harvest Haven Natural BeeKeeping in a Log Hive – Bees Prefer Trees

In the spring, we told you about the logs Korthuis Tree Care was bringing to the farm for making natural hives. One of them had an active bee hive in it, which Martin was able to patch up and save the honey bees. It continued to thrive through the summer. But recently, it's been quiet around the tree, so we're not sure what's happening with the bees.

The log hive Martin made for the honey bees he purchased has been very active. They seem to enjoy their log home.

Bees don't like living in apartment box cubicles (Langstroth-style hives). It's hard for the bees to cool themselves or heat themselves in the standard bee box. In a cylindrical hive there are no corners where the air is cold or hot, so the bees spend less time regulating temperature in the hive. This gives them more time to groom themselves instead of overworking in an artificial environment.

Also, in the log hive there's a composting floor where pseudoscorpions live. These tiny arachnids crawl up on the bees and pinch off the Varroa mites that weaken the bees.

In the log home, there's a whole ecosystem that bees thrive in. Being nicer to the bees means they are happier and less stressed, naturally producing higher quality honey.