 | The more you appreciate what you have, the more you have to appreciate. – Victor | Feeling Thankful We do have a lot to be thankful for around the farm. The fall weather has been beautiful – sunny, warm, and no strong winds. However, because it has been warm, harvesting the root crops was delayed. The potatoes and carrots taste better and keep longer if they are harvested after some cool temperatures. We have another application for our handy-dandy RoHand II. A guy can lay down on the unit, attach a bag to it, and with two hands throw potatoes into the bag. How nice is that? Jeannie has gotten her tender gladiola bulbs dug up before they freeze. The gladiolas keep multiplying as they grow in the summer, which is great because their flowers are gorgeous in the late summer and fall. The turkey boss is glad to see half of his flock go to slaughter this week – the half that decided not to go to roost at night and just wanted to hang around outside their pen. At the end of a busy day, it's hard to dig deep for more energy to chase turkeys. Martin is excited to see the woodworking shop renovated and ready to use. When we bought the farm in 1995, this building was used to serve our customers. I shake my head remembering how dilapidated it was…dirty fiberglass pink insulation falling through broken plastic sheeting, walls covered in dusty cobwebs, rough, uneven cement flooring, half-dead fluorescent lighting, and the horrible smell of old building decay. Part of the building was the original farm house with its faded antique wooden cabinets, torn wallpaper, and buckled linoleum flooring. That was gutted and renovated into the music studio last year. A huge change. Former owners of the farm made additions to the original house, and not very well constructed additions. This is the area that was torn apart and redone these past months. It is an extraordinary makeover. The ceiling and walls are covered with durable white panels; the floor is a thick pad of smooth concrete; new light fixtures give it an energizing brightness; and it has the warm smell of fresh wood. Metal racks for storage and freshly painted workbenches are being installed. It'll be a pleasant place to work. On the outside new sidewalks and flowerbeds add the finishing touches. One project always leads to another. As a result of changes to this workshop and raising the grade around the building, the parking lot and driveway can be built up to facilitate runoff when it rains or the snow melts. Perfect! James, dust off your equipment. You have another project for your big toys.
. | We're thankful for this year's squash crop. With the cold wet spring we had, it wasn't looking promising for any hot weather crops to produce. But, surprise! We have squash and very nice ones. Buttercup squash is a variety of winter squash with a dark green exterior, a paler green cap at the blossom end, and rich creamy orange flesh. This sweet squash is best steamed to bring out its sweetness and the moisture so it's not dry. To serve, top the halves with butter and sprinkle with brown sugar and cinnamon, drizzle with maple syrup, or season with salt and pepper. The cavities of the baked squash may also be stuffed. To use the flesh in soups, muffins, pies, or to serve as a puree on its own, simply scoop out of the rind using a spoon. Pureed baked buttercup squash can be used as a substitute for mashed sweet potato or pumpkin in many recipes. Delicata squash, an 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. After a cool start, the summer was long and hot, so the Butternut squash grew well. 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 versatility adds warmth and comfort to any fall dish from pastas to soups to salads to stuffings. We have plenty of Spaghetti squash this year. 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 can be used in place of pasta. Mashed Potato squash is 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. | 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 14
Friday, October 28 Order here. | Fresh turkeys are available now until Friday. The second date for fresh turkey is October 23rd and 25th (we're closed Monday, October 24th). 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. 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 Turkey – FRESH turkeys are available until Friday. Our birds are raised on rich green pastures, organic grains, and Grander Living Water, producing a flavorful tender bird for your special dinner. Harvest Haven Garlic – A must-have for savory meat dishes to mashed potatoes and everything in between. The superfood of superfoods! One of nature's greatest natural antibiotics. Harvest Haven Yellow Potatoes – 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. L'Ancetre Organic Parmesan Cheese, 200g – 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. Harvest Haven Squash – This fall we have five varieties for you to choose from: Delicata, Buttercup, Butternut, Spaghetti, and Mashed Potato. Better yet, take some of each. They keep well and can be used many ways. Organic Pumpkin Pie Spice – A fragrant blend of aromatic spices, essential for all your fall baking. Use wherever you use cinnamon. It adds a depth of flavor to apple pie, muffins, and all your favorite pumpkin recipes. | Please note, all ingredients in our recipes are organic. | How to Cook the Perfect Turkey 1 Harvest Haven 15 lbs turkey, thawed
1 Harvest Haven onion
1 head of Harvest Haven garlic + 4 to 5 cloves
2 sprigs rosemary and sage
2 tbsps butter
Salt & pepper
Optional: poultry spice Preheat oven to 325°F. Prep the turkey by rinsing, and patting dry. Make sure the neck and bag of giblets are out. Place turkey in the roaster. Cut the onion in half, and cut the top off the head of garlic. Shove in the cavity. Go in between the skin and the meat and add butter, garlic, herbs. The additional garlic cloves can be slid under the skin whole or chopped up. I prefer a rough chop. Rub the skin with salt, pepper, some sage (or poultry seasoning). Roast, uncovered, for an hour or until the skin is getting beautifully brown and crispy. Cover it with the pan's lid or foil and roast for 2 1/2 – 3 hours, or until 165°F in the breast (180° F in the thigh) and juices run clear. When you take it out of the oven, let it stand (covered) for at least 30 minutes before carving. | Three Cheese Mashed Potatoes 2 lb. Harvest Haven potatoes peeled, cut into 2" cubes
3 tbsp cream cheese
1/2 cup cheddar cheese, shredded
1/4 cup Parmesan cheese, shredded
1/2 cup milk
3 tbsp butter
1/2 tsp garlic powder
1/4 tsp salt
Black pepper, to taste Place peeled, chopped potatoes in a large saucepan and cover with water. Bring water to a boil for about 10 minutes or until potatoes are fork tender. Drain potatoes in a colander then transfer back to the saucepan. Add butter, cream cheese, garlic powder, salt and milk to the potatoes and begin mashing until creamy. Sprinkle in cheeses and mix to combine. Season with a little bit of black pepper. Serve mashed potatoes immediately with chopped green onions or a sprinkle of fresh chopped parsley (optional). Enjoy! | Pumpkin Pie Spice Coffee Cake For the streusel:
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup finely chopped pecans
1 teaspoon pumpkin pie spice
3 tablespoons butter, melted For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon pumpkin pie spice
1/2 cup light brown sugar
1/2 cup sugar
1 cup Harvest Haven squash puree
1/2 cup sunflower oil
4 ounces sour cream, at room temperature
2 large Harvest Haven eggs, beaten For the glaze:
1/2 cup icing sugar, sifted
2 tablespoons maple syrup Preheat the oven to 350°F. Grease the bottom of an 8-inch square pan with butter. Make the streusel:
In a small bowl, combine all of the streusel ingredients with a fork until crumbly. Make the cake:
In a large bowl, stir together the flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar, and sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes. Make the glaze:
In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days. | There's Lots To Be Thankful For With this being Canadian Thanksgiving, I was reminded of Victor's song, There's Lots To Be Thankful For. Victor wrote this song in September 1983 at a time when we were being uprooted again and having to forsake all. It wasn't easy for me, and this song came as an encouragement that better times would come. And they have. We've had many hard times, but God has always been Faithful to see us through. Thanking Him for everything, even when it looked like we had nothing for which to be thankful, has made all the difference in our lives. There's Lots To Be Thankful For is one of the songs on Victor's album, The Path Of Truth. May these songs be a blessing to you. | | |
