 | Agriculture was the first occupation of man, and as it embraces the whole earth, it is the foundation of all other industries. – E.W. Stewart | Looking good It was a lovely end of summer day with the sun sitting a little lower in the soft blue sky and a hint of fall coolness in the gentle breeze. On such a pleasant day what's better than a tour of the farm? I wanted to see all the creatures before they were relocated from field to freezer, and this was the perfect day for it. Our first stop was to visit the friendliest guys on pasture, the dazzling white turkeys who came gobbling and chirping when we drove up. They always want to meet you just from pure curiosity. "Curiosity killed the cat," whatever that means, but I can see turkeys getting into trouble with their penchant for investigating what's happening around them. As a matter of fact, a few years ago when we were just learning how to fence in the turkeys, coyotes took advantage of this curiosity and had turkey dinner. The turkeys in their pen follow the sheep, which have grazed down the longer grasses making the pasture easier for the turkeys to consume. Some of the sheep come for a visit and a head scratch. They are gentle creatures that return to grazing when they tire of your presence, which doesn't take long. | In another field, to where they had just been moved, the beef cows and calves were too intent on chomping down the fresh pasture to care about us. However, Bob the bull enjoyed a nice neck scratch from Martin. Bob is a big black bovine, but the gentlest bull we've had on the farm. When he's in the corral, the guys will give him a back scratch with a rake while they are feeding him. He loves it! | Not much can be said about the broiler chickens in their pens. They remind me of guys who sit on the couch with copious bowls of food and bottles of drinks in front of them while they laze around watching TV. The broilers just sit at their feeders, only getting up to waddle over to the waterer, and back to a spot on the grass to sleep. Their lifestyle produced ginormous chickens for the freezer. On our tour around the farm we stopped by the trout pond that was started last fall. The guys kept saying that it had filled with water and would need to be pumped out before more work could be done. I thought they meant just a pool of water in the bottom of the 30-foot deep excavation. But, I thought wrong! The pond was full to the brim. Because that area is a low spot on the farm, it was chosen for the pond. It was full because the water table is high, the irrigation water runs to that low area, and we had a few heavy rainfalls in the summer. Should be great for the fish when it's finished. And finishing up our tour, we poked our heads into the milk cow corral. The girls were contented and looking to be milked. While standing at the fence, I heard a lot of little chick cheeps coming from the other side of the pen. Sure enough, there was one of last year's free range chicks all grown up with her own little flock of brown and black fluff balls. They were so cute following their petite glossy black mother over the dirt lumps and grass clumps. What a delightful way to end the day! | We are considering offering sides of beef. Would this be something of interest to you? We don't have the details, yet. We just want to know if there is an interest in this. Please let us know by email and when we have more information, we will reply. | 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 $600 depending on the size. Half a lamb will be approximately $300. 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 7
Friday, October 14
Friday, October 28 Order here. | We have two dates for fresh turkeys. The first date this year is October 2nd to 7th. We don't have room in our freezer to keep the turkeys, so we ask that you pick yours up fresh that week (October 2nd to 7th). There will be a $10.00 fee/bird for freezing and another $1.00/day after October 8th. Please keep in mind that even if you pay the fees, we are nevertheless limited in freezer space. The second date for pick-up is October 23rd and 25th (we're closed Monday, October 24th). 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. The cost of our whole turkeys is $6.49/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. | Harvest Haven Pasture Raised Lamb Stew – Tender, flavorful lamb makes a delicious stew for a comforting meal on a crisp fall day. Organic Mushrooms – Delicious and nutritious, mushrooms are an excellent source of B vitamins, copper, and selenium, with numerous health benefits.
The ways to use and prepare mushrooms is truly infinite. Harvest Haven Zucchini – Zucchini translates to "small squash" in Italian. It's a member of the cucumber and melon family and is best picked from the garden when it's small and tender. Zucchini is full of potassium and vitamin C and is low in calories. There are many ways to prepare this squash from savory to sweet. Harvest Haven White Onions – Fresh from the garden white Spanish onions are super. Served in big slices on a hamburger, broken into rings for deep-fried onion rings, or sliced thin in a salad. BC Organic Peaches – The taste of summer - sweet, juicy, and mmm…good. Peaches are great for pies, cobblers, and smoothies, sliced on cereal, and as a refreshing snack. Valley Pride Organic Whipping Cream, 500 mL – There is no substitute for real whipping cream. So good simmered on fresh-from-the-garden veggies, poured on raspberries, blueberries, or other fresh fruit, or added to your cereal for a rich flavor. And what would pies and puddings be without a big dollop of whipped cream? | Please note, all ingredients in our recipes are organic. | Lamb Stew 4 oz Harvest Haven beef bacon, (4 strips, chopped into 1/4" strips)
2 lbs Harvest Haven lamb stew
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour
1 large Harvest Haven yellow onion, diced
4 Harvest Haven garlic cloves, minced
1 1/2 cups red wine
1 lb button mushrooms, thickly sliced
4 cups Harvest Haven lamb bone broth
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small Harvest Haven yellow potatoes, halved or quartered into 1" pieces
4 medium Harvest Haven carrots, peeled and cut into 1/2" thick pieces
1/4 cup parsley, finely chopped for garnish In a 5 Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325°F. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325°F for 1 hr and 45 min. When done, potatoes and lamb will be very tender. | Zucchini Onion Pie 2 lb Harvest Haven zucchini, shredded or spiralized
2 big white Harvest Haven onions, chopped
4 Harvest Haven shallots, chopped
4 Harvest Haven eggs, lightly beaten
1/4 cup olive oil
2 1/2 cups feta cheese
1 cup parmesan, grated
2 tablespoons fresh basil or dill or 1 tablespoon dried
4 tablespoons fresh mint or 2 tablespoons dried
1 teaspoon salt (or less)
Freshly ground pepper
2-3 tablespoons flour, any kind (optional) Grate or spiralize the zucchini and set it in a colander. Sprinkle salt, toss well and set aside for 20 minutes. Preheat the oven to 350F. Wrap 1/4 of the grated or spiralized zucchini in a kitchen towel. Squeeze and twist well to extract all liquid. Add it into a large bowl. Repeat with the remaining zucchini. Whisk together the onions, shallots, eggs, olive oil, cheeses, basil (or dill) and mint. Season according to taste. You may skip extra salt unless you like it extra salty. Toss well. Grease a 9-inch baking pan or tart pan or pie plate or springform pan with olive oil and sift a thin layer of flour on its surface. Pour the mixture into the pan and place it onto a baking sheet. Bake for 50 to 60 minutes, or until the center is solid and the top is golden. Remove and let cool for 10 to 15 minutes before serving. | Peaches and Cream Cake 2/3 cup sugar
1 large Harvest Haven egg
1 large Harvest Haven egg yolk
1 tsp vanilla
1/3 cup butter, melted
1/2 cup all purpose flour
1 tsp baking powder
Pinch salt
6 Tbsp cream
6-8 fresh peaches, about 3 1/2 cups chopped Grease an 8 or 9-inch springform pan (if you don't have a springform, you can use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you'd like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet. Preheat oven to 355° F. (not convection setting). Peel peaches and cut flesh off sides, then cut in to chunks (don't have to be too small). Set aside. Melt the butter and set aside to let it cool. In a medium bowl, whisk together the flour and baking powder and pinch of salt. Set aside. In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and mix in. Add the cream, the cooled, melted butter and then the flour mixture and mix until well combined. Gently fold peaches into the batter. Pour in to the prepared pan. (*You'll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with sugar before baking for a sweet top crust. Bake in preheated 355° oven for 45-55 minutes. Cake should be evenly deep golden on top and should have pulled away from the sides of the pan. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. I like to refrigerate it for a bit in the pan, whenever I can, as it is much easier to remove from the pan and slice after it has set up in the fridge a bit. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar. Dress up this cake with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if you like. | Harvest Haven Certified A bureaucratic organization highjacked the word, "organic." Consequently, even though Harvest Haven production standards are higher than what certified organic requires, we cannot call anything we grow "organic." Our freedom of speech has been taken because an organization has claimed ownership of the application of the word. By law, we can no longer use "organic" to describe our products because we haven't paid a governmental body to give us their stamp of approval. Fine! Then, we'll have our own certification. When you see Harvest Haven Certified, you're guaranteed a product that has been grown and produced considering the best choices for everything and everyone concerned, founded on morality and love for God and man. In this video Martin elaborates on what Harvest Haven Certified means and why it's important to raise the bar of requirements for farming. | | |
