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December 15, 2021

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Winter is the season in which people try to keep the house as warm as it was in the summer when they complained about the heat. – Author unknown

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Around the Farm

Trailoritis and Warm Fires

When Jeannie heard the quote for this week's newsletter, she laughed remembering a conversation she had had with Mathijs, who is responsible for keeping the fireplace going in their home.

After putting a log on the fire, Mathijs asks, "Mommy, the thermostat is at 24 degrees. In the summer it feels really hot in the house at that temperature. Why don't we find it too hot now?"

"I don't know, Mathijs. Ask your dad."

Knowing our budding scientist, he will find the answer.

Here's another puzzle. Is there such a thing as "Trailoritis"? And is it contagious?

It may be real, and it may be really contagious. Here's the evidence.

Remember how Martin says, "You can never have too many trailers"? And to prove his point, he seems to find another one or two to purchase and bring to the farm.

Well, now it's James who has Trailoritis! And he's gotten Dan, Jeannie's dad infected. Dan is a semi-truck driver and knows all about trailers. So, between James and Dan we now have another trailer on the farm – a huge semi flat deck trailer.

"Well, you know I need something to haul my big toys around," remonstrates James. "And Dan has a semi to haul it. And he knows how to work on all this equipment. And he wants to help. And he's a great guy."

Trailoritis! It's real and it is contagious!

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Harvest Haven Pasture Raised Turkey Cuts

When you don't want to deal with a big whole turkey, we have what you need for every occasion.

For a special dinner with only a few guests, a mixed white and dark meat rolled roast is perfect. Or choose cutlets…boneless turkey breast or thighs, cut into serving size pieces, and run through a mincer to tenderize them a bit more. Like drumsticks? We have those, too.

For serving on a deli plate, spreading on pizza, or stacked in a sandwich, choose from thinly sliced smoked turkey breast, salami, or kolbasa (smoked sausage). Delicious!

A versatile favorite is ground turkey. So many ways to use this tasty alternative to ground beef.

If you like turkey soup, we have meaty soup bones for you.

Like I said, we have what you need!

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Igor's Beets with Horseradish

Igor, our Slovakian friend took a break from his mind-numbing computer programing job to make Cvikla, a traditional canned food that is made by Slovak grandmas. It is grated cooked beets with ground horseradish in a brine of water, sugar, salt, allspice, cloves and apple cider vinegar.

It's very yummy! Use as a side or salad with a variety of meals. For example, whenever you would eat sauerkraut with a meal, you can use this instead. It can also be eaten just on its own.

It's very healthy, too. Pretty much anything that can be said about beets applies here, plus you get horseradish as a bonus.

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Our Farm Favorites

Harvest Haven White or Dark Turkey Cutlets – These tenderized pieces of turkey breast or thigh make a flavourful schnitzel served with a wedge of lemon, cranberry sauce, or turkey gravy.

Harvest Haven Turkey Bone Broth - Bone broth is a rich source of protein and minerals, but it's greatest magic lies in its glycine content, increasing the ratio of glycine to methionine. Glycine is anti-inflammatory and improves insulin sensitivity, making bone broth a wonderful healing food.

This rich and flavorful broth is ready to use in soups, gravies, and sauces, or just as a warm invigorating drink.

Organic Cranberries, 227 g - A staple with turkey dinner, this superfood can be served as a juice or sauce, in stuffing, casseroles, or desserts. Highly nutritious, so enjoy.

Organic Seedless Green Grapes – Besides being a sweet convenient snack that isn't messy to eat, grapes are packed with vitamins and minerals that keep your body strong.

They contain a chemical compound called resveratrol. Studies have shown that resveratrol can help your body metabolize fatty acids, increase your energy level, and improve your overall metabolism, all of which can help with weight loss.

Green grapes are packed with potassium and fiber, which can help lower high blood pressure by regulating your cardiovascular system.

Harvest Haven Carrots – Carrots, the new old superfood… It's been proven that eating raw carrots is very beneficial for our health, none of which has anything to do with vitamin A. Carrots can help lower estrogen, combat bacterial growth, reduce inflammation, promote weight loss, and help excrete bacterial poisons called endotoxins. Other benefits are improved digestion, better skin, and less oxidative stress.

Eat more carrots! Bugs was a wise bunny! Remember him?

Organic Raisins (Thompson, Sultana, and Flame) – Raisins are dried grapes, so are a concentrated source of energy, vitamins, electrolytes, and minerals.

Enjoy as a snack, sprinkle over fruit salads, ice cream, and desserts, add to bakery items like cookies, muffins, bread, puddings, cakes, and biscuits, or add to sweet and savory dishes.

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The Recipe Box

Please note, all ingredients in our recipes are organic.

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Breaded Turkey Cutlets with Gravy

1 lb white and/or dark Harvest Haven turkey cutlets
Lemon juice
Salt and pepper
Flour
1 Harvest Haven egg, well beaten with 2 tsp water
1/2 to 3/4 cup fine dry bread crumbs
Half butter and half coconut oil for frying
1 lemon cut in wedges, optional

Sprinkle each cutlet with lemon juice, salt, and pepper.

Dust with flour.

Draw the cutlet through the beaten egg to coat, then hold up until excess drips off.

Coat in bread crumbs. Lay cutlet flat and pat in crumbs so they won't fall off in the frying.

Fry cutlets just before serving. Have a warm serving platter ready.

In a large frying pan over medium heat, melt enough butter and coconut oil to cover the pan bottom completely. Heat until fat shows ripples when you tip the pan.

Add a few cutlets (don't crowd pan), which will turn golden brown in a couple of minutes, turn and brown other side. Cook until done, 5 – 10 minutes, depending on how thick the cutlets are.

Remove cutlets and place on warm platter in warm oven.

To make the gravy, melt 2 Tbsp butter in pan; add 2 Tbsp flour and stir 1 minute, scraping pan drippings into roux.

Slowly add 2 – 3 cups turkey stock, stirring constantly until desired thickness. Boil 1 – 2 minutes.

Season with salt and pepper to taste.

Serve cutlets with lemon wedges and gravy.

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Festive Cranberry-Pineapple Salad

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.

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Steamed Carrot Pudding with Brown Sugar Sauce

1/2 cup butter
1 cup raw cane sugar
1 cup Harvest Haven carrots, grated
1 cup Harvest Haven potatoes, grated
1/2 cup apple, grated
1 1/4 cup flour
1 tsp baking soda, dissolved in 2 Tbsp hot water
1 tsp Pumpkin Pie spice
1/2 tsp salt
1 cup raisins
1 cup dates and/or figs, chopped
1/2 cup walnuts, chopped
1 tsp vanilla

Cream butter, beat in sugar.

Blend in all ingredients in order given.

Pour into well-buttered oven-safe mold. Place parchment paper over pudding, then cover with a tight-fitting lid.

Place on a steamer in a large pot filled with 2 inches of water. Cover pot and simmer for 3 hours. (Check water level every 30 minutes. Add more water as necessary.)

Serve warm with Brown Sugar Sauce.

Brown Sugar Sauce

1 cup brown sugar
1 1/2 Tbsp flour
1/8 tsp salt
1 cup boiling water
1 Tbsp butter
1/2 tsp vanilla

Mix brown sugar, flour, and salt.

Add boiling water and cook until thickened.

Remove from heat and add butter and vanilla.

Optional: cool sauce and stir carefully into 2 cups whipped cream

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Down on the Farm

The Path Of Truth – The Album

Victor has another album of his music for your listening pleasure. Here's what he has to say about it:

"I recall a musician, a pianist at a studio, when seeing several of my songs coming through, saying, 'You realize doing an album is a LOT of work.' Being new at all this, I had no idea what it would take. Sure enough, he was so right! It WAS a LOT of work. Yet, working with a wonderful arranger/composer, John Capek of Nashville, his team of singers, engineers, and musicians, and good friends, we've managed to put together at least 4 albums and are working on more.

"All for YOUR enjoyment, edification, and instruction of a lifetime, all bundled together. Who knew?! What more could you ask for? Praise the Lord! I hope you agree."

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