Spring is the time of the year when it is summer in the sun and winter in the shade. – Charles Dickens | Lambs! Lambs! Everywhere Lambs! When reviewing the past couple of weeks for updates on activities, it was all about lambs…lots of lambs. Most ewes have had twins or triplets, with only two having just a single lamb and two having quadruplets. All seem to be healthy and frisky. The cutest lambs are a pair of Ivan's offspring…one has the softest fine black wool, while his brother has white, curly wool. Ivan is our favorite black Gotland ram who has free range of the yard. Because he's smaller, he was used to breed the ewes which are having their first lambs. Even though this pair is a little smaller than Walter's Suffolk progeny, they aggressively butt heads with their playmates. Martin said they were the most vigorous lambs he's ever had, quickly finding their mom's teats and having a good drink. | When the next yearling ewe had lambs, which were supposed to be from Ivan, Martin had to stop and consider for a minute because they were the opposite of the previous black and white pair. These guys were larger, spotted, and a little slower in finding their way in the world. "Hmmm. These lambs look more like Gigantor than Ivan," Martin ponders. "Oh yes! Sigh! I remember the day Gigantor broke through the fence and was fighting with Ivan, who was in with the young ewes. He was only in there for 20 minutes. I guess that was long enough. Here's the evidence." At the time of this writing, there are only six ewes left to lamb. We're looking forward to seeing more of Ivan's offspring, and hopefully, no more surprises. As the weather is warming up, thoughts of field work, gardens, and the trout pond are generating equipment preparation. Longer days and warmer temperatures get the sap flowing in all of us. | Fresh pasture every day, clean Granderized water on demand, and a peaceful environment make happy, healthy cattle that produce quality beef. Harvest Haven pasture-raised beef is tender, tasty, and satisfying. Properly managed livestock is extremely nutritious and essential in maintaining sustainable ecosystems. This method of husbandry improves the pastures, provides habitat for wildlife, flowers for the bees, and produces wholesome meat. Like Martin says, "It's Heaven on earth!" | What is the SOQI Bed? It's relaxing. It's comforting. It's healing. It's enjoyable. The SOQI Bed has the relaxing massage of the Chi Machine and the soothing, healing warmth of three HotHouses. The word SOQI (we pronounce it so-key, but it could be said so-chi) is a combination of the words "solar" and "qi," the oriental term for life-force energy. The Chi Machine helps to boost our body's "qi" or "chi" energy through its gentle swaying motion. The far infrared heat produced by the HotHouses is the same healing energy produced by the sun. The Chi Machine is a remarkable invention! It's relaxing, massaging, stimulating, oxygenating, energizing, and enjoyable. It provides a relaxing, therapeutic massage that leaves you with a wonderful tingling sensation, the result of increased oxygen and blood flow. These two fundamentals do several things to improve your health and quality of life. "The pattern of motion the Chi Machine generates in the human body uses minimum effort and achieves maximum results," says Dr. Inoue, Inventor of the Chi Machine. "It improves the basic metabolism of the body, increases our energy, adds flexibility to our lives and improves our attitude. It can also increase our sense of awareness and balances the connection between mind and body." The HotHouse (Far Infrared Dome) radiates a gentle, invisible, healing frequency that deeply penetrates and slightly elevates body temperature. The resulting stimulation is in harmony with the body's own heat generation and internal processes, providing benefits that are helpful for many conditions and overall wellbeing, such as: • Detoxing – Helps remove harmful substances from the body.
• Pain – Gives surprising relief from pain. • Cancer – Deep penetrating heat is effective when treating cancer.
• Injuries, surgeries, strains, and sprains – Activates healing by normalizing cell tissue. A winning combination of safe, effective healing technology we can all appreciate and enjoy. | Harvest Haven Pastured Cross Rib Roast – This savory cut is very tender with exceptional flavor when braised or cooked low and slow with moist heat. Harvest Haven Butterball Potatoes, 5 lb or 10 lb bags – Creamy tender flesh with a smooth consistency and rich, buttery flavor make these potatoes a favorite. Mashed, baked, French fried, scalloped, whatever you fancy, this potato will please. Harvest Haven Beets – Sweet and tender, low in calories, and high in nutrients and fiber, this earthy root vegetable is great as a side dish, in a salad or soup. Roasting fresh beets brings out their sweet flavor. Organic L'Ancetre Feta Cheese, 150 g – A Greek Feta made with 100% sheep's milk and packed in a vacuum sealed package without brine, giving it a bold flavor that isn't too salty. Directly imported from Greece, this Feta PDO (Protected Designation of Origin) complies with the highest standards of manufacturing as per the Greek tradition. GMO free and organic, its flavor will transport you to the Mediterranean coast. It's a tasty addition to salads, pasta, and even hamburgers! Harvest Haven Frozen Strawberries – Fill your kitchen with the wonderful aroma of these red beauties. Picked in the summer at the peak of perfection, they are bursting with goodness and flavor. Blend into your favorite smoothie, make into a bright red sauce, bake in a tasty dessert, or thaw slightly for a refreshing snack. Organic Cane Sugar, 800 g – A staple in our kitchens! Yours, too?
Organic cane sugar is unrefined sugar minus the cancer causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. It is the best substitute for conventional white sugar in any recipe. | Please note, all ingredients in our recipes are organic. | Maple Balsamic Braised Cross Rib Roast Part I
5lb Harvest Haven cross rib roast
2 large Harvest Haven onions, sliced
3-4 cloves Harvest Haven garlic
2 cups Harvest Haven beef bone broth
1/2 cup balsamic vinegar
1/4 cup pure maple syrup
2 tbsp Dijon mustard
5-6 sprigs fresh thyme, finely chopped
1 tsp salt
1 tsp freshly cracked black pepper Part II
1 large Harvest Haven onion, cut into 8 wedges
1 small rutabaga, peeled and cut into 1" cubes
1/2 medium butternut squash, peeled and cut into 1" cubes
2 cups Brussels sprouts, cut in half
1/2 lb mushrooms, sliced Preheat oven to 325 F. In a large skillet that can handle some serious heat, melt a generous amount of healthy cooking fat over very high heat. While the pan is heating, pat the roast real dry and sprinkle generously with salt and pepper, then place the roast in the hot pan and sear on all sides until a beautiful golden crust forms. Move the meat to a large Dutch oven and place the skillet back over the heat source. Lower the heat to medium and add the onions and garlic. Cook for about 2-3 minutes or until softened, then add to the Dutch oven with the meat. Mix the bone broth, balsamic vinegar, maple syrup, Dijon mustard, fresh thyme, salt, and pepper in a glass measuring cup or bowl that's equipped with a pouring spout. Pour over the roast and onions, place the lid on and then bake in a 325 F oven for about 3 1/2 hours, or until meat is tender. Remove the meat from the oven, add the onion wedges, rutabaga, butternut squash, Brussels sprouts and mushrooms, put the lid back on and return to the oven, increasing the temperature to 375 F. Cook for an additional 30 minutes, then remove the lid and continue cooking for a final 10-15 minutes. Remove the roast from the oven and allow it to rest and cool for 10-15 minutes before serving. | Easy Beet Salad with Feta 3 roasted Harvest Haven beets, cut into 1 inch chunks
2 ounces of feta cheese
1/4 cup fresh basil leaves, sliced
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Salt and pepper to taste Toss all the ingredients and serve. | Strawberrry Cobbler 2/3 cup cane sugar
3 1/2 tablespoons cornstarch
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon lemon zest
4 cups frozen Harvest Haven strawberries, thawed
1 1/2 cups all purpose flour
1/3 cup cane sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilk warmed to room temperature Preheat oven to 375 degrees F. In a measuring cup or small bowl stir together the 2/3 cup sugar, cornstarch, water, lemon juice and lemon zest. Pour over the strawberries and stir to coat. Spoon strawberries into a 9x13 inch baking dish or close equivalent. In a large bowl whisk together the flour, sugar, baking powder and salt. Using a pastry knife cut in the butter until crumbly. Stir in the buttermilk just until combined. Drop by rounded tablespoons onto the strawberries. Bake for 35-40 minutes or until golden brown. Cool slightly before serving. | Being Tongue-tied Is No Joke, Part Two Martin Van Popta updates us on what's happened with him since having his tongue-tie released. Here's a link to the first video where Martin describes his condition: Being Tongue-tied Is No Joke, Part One. Tongue-tie (ankyloglossia) is a condition present at birth that restricts the tongue's range of motion. With tongue-tie, an unusually short, thick or tight band of tissue (lingual frenulum) tethers the bottom of the tongue's tip to the floor of the mouth, affecting breast-feeding, speaking and swallowing, and being able to stick out the tongue. This is not a minor matter as the problem affects the whole body.
In this video, Martin describes the changes he's experienced since starting his treatment and what has produced the much-needed alterations in his mouth. He also gives very valuable cautionary advice for those considering this therapy and how important it is to get a knowledgeable and competent oral therapist. Being tongue-tied is no joke. | |
