All that is gold does not glitter. Not all those who wander are lost: The old that is strong does not wither, Deep roots are not reached by the frost.
— J.R.R Tolkien | Dinner for Two, Please! Winter came early this year, so the guys didn't get some of their building projects done, like the corral expansion and the greenhouse over the wood stove that heats the store and Martin's house. Oh well, as farmers say, "There's always next year." Work is being done on renovating and cleaning up inside other buildings. It seems there is no end to that and hasn't been since we bought the farm in the fall of 1995. If we got everything done, we'd probably just get bored anyway. Konstantijn has gotten everyone back to band practice. Dark comes early now, so the guys have less to do outdoors and can spend more time making music. We all enjoy that. Ivan, our small black ram, seems to be enjoying his life, too. When the ewes were brought into the corral, Walter and Gigantor, our two rams were put in with them. Because Ivan is much smaller than they are and has such a gentle nature, he gets to run freely outside the corrals. He makes his bed in the fresh hay in the shelter and wanders around looking for adventure and a head scratch. It's a pleasure to see this big black ball of wool on four stick legs ambling around the yard. He's so cute. When oats are scooped out of the bin for the milk cows, a bit is left on the cement pad for Ivan. As you'll see in the pictures, there was dinner for two one snowy afternoon. | 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! | 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. Harvest Haven Turkey Broth is made by smoking our pasture raised turkey soup bones, then slowly simmering them for hours with vegetables in Grander Living water. Because we use a lot of meaty bones, the broth is more of a concentrate that gels when cold. This rich and flavorful broth is ready to use in soups, gravies, and sauces, or just as a warm invigorating drink. | We're thankful for this year's squash crop. With the cold wet spring we had, it didn't look 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. It's very nice! | Camino is a Canadian brand of fair trade and organic food products, owned by La Siembra Co-operative, based in the Ottawa-Gatineau region. Established in 1999, La Siembra Co-operative became the first registered importers of Fairtrade Certified cocoa and sugar in North America and today works with 25 producer co-ops, supporting more than 47,500 family farmers in 14 countries. Unparalleled in taste and quality, their organic ingredients come from environmentally responsible family farmers and through fair trade practices. Camino's limited edition seasonal chocolate bars are back! Three delicious varieties: White Cocoa Crunch, Crispy Gingerbread Spice, and Cranberry Orange Ginger Zing. White Cocoa Crunch – Rediscover the comforting taste of "Cookies & Cream." Its cocoa crisps and chocolate chips covered with smooth white chocolate make this treat irresistible. Crispy Gingerbread Spice – Bring back the taste of your childhood with this milk chocolate bar that is both creamy and crunchy with the comforting taste of warm spices. Cranberry, Orange, Ginger Zing – This dark chocolate bar is ideal to enjoy with a hot cup of tea or at the end of a good meal! Let it melt in your mouth to slowly release its invigorating cranberry, its subtle orange, and its touch of ginger. They are delectable! | Harvest Haven White or Dark Turkey Cutlets – These tenderized pieces of turkey breast or thigh make a flavourful scallopini served with a wedge of lemon, cranberry sauce, or creamy gravy. Harvest Haven Turkey Bone Broth, 1L – This flavorful broth is made by slowly simmering our pasture raised turkey bones for hours. Use this savory broth to make great gravy and super soups. Valley Pride Organic Cream, 250 mL – There is no substitute for real whipping cream. What would pies and puddings be without a big dollop of whipped cream? Harvest Haven Butterball Potatoes, 5 lb or 10 lb – 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 Cooking Onions – Pungent, savory bulbs that are a staple in every kitchen and give a boost of flavor to your favorite dishes. Besides being a tasty addition to meat dishes, salsas, and dips, they taste great sauteed, roasted, grilled, and caramelized. Harvest Haven Squash – 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 Pecans, 180 g – 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. | Please note, all ingredients in our recipes are organic. | Turkey Scallopini with Creamy Lemon Sauce For the Turkey Scallopini:
2 packages Harvest Haven turkey cutlets
1/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon smoked or sweet paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon fresh ground black pepper, or to taste
1 cup bread crumbs
1/4 cup grated parmesan cheese
1 Harvest Haven egg
2 tablespoons water
4 tablespoons butter, divided For the Creamy Lemon Sauce:
1 tablespoon butter
3 cloves Harvest Haven garlic, pressed or minced
3/4 cup Harvest Haven turkey bone broth
1 tablespoon lemon juice
1/4 cup heavy cream
chopped fresh parsley, for garnish
lemon slices, for garnish In a shallow bowl combine flour, garlic powder, paprika, salt, and pepper. In another shallow bowl combine bread crumbs and grated parmesan cheese. In a third bowl, whisk together the egg and water. Set a large frying pan over medium high heat and add 2 tablespoons butter. Dredge turkey cutlets in flour mixture, then dip in egg mixture, and finally coat each cutlet with the crumbs mixture. Once the butter is melted, add 2 of the turkey cutlets to the skillet and cook for 4 to 5 minutes per each side, or until internal temperature of the cutlets registers between 162°F and 165°F. Do not forcefully try to flip the cutlets; if there's resistance, it means that it's not done cooking. Give it a minute before trying again. The cooking time will depend on the thickness of the cutlets. Repeat with the remaining turkey cutlets, adding 2 more tablespoons butter to the skillet. When done, remove cutlets from the skillet and set aside on a plate. TO MAKE THE SAUCE: Wipe down the skillet; return skillet to the heat and melt 1 tablespoon butter. To the melted butter add the garlic and cook for 20 seconds, or until fragrant. Whisk in the turkey broth and lemon juice; bring mixture to a boil and cook until liquid is reduced by half. Whisk in the heavy cream; continue to whisk until fully combined and heated through. Taste sauce for salt and pepper; adjust accordingly. Pour the sauce over the cutlets. Garnish with parsley and lemon slices. | Cheesy Scalloped Potatoes 4 Harvest Haven Butterball potatoes, peeled and sliced into 1/4-inch slices
1 Harvest Haven cooking onion, sliced into rings
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups whole milk, room temperature
1 1/2 cups mild cheddar cheese, shredded
salt and pepper to taste Preheat oven to 400°F. Lightly grease an 8×8-inch casserole dish with butter. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds. Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil. Bake for 85-90 minutes, or until the potatoes are tender. For a crisp topping, change the oven setting to broil after the potatoes are baked. Remove cover and broil until golden brown. Season with salt and pepper to taste and serve. | Pecan Squash Pie For the Squash Layer 1 Wholly Wholesome organic frozen pie crust
4 large Harvest Haven eggs, room temperature, divided
15 oz Harvest Haven squash puree
1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon cinnamon
2 tablespoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup heavy whipping cream For the Pecan Pie Topping 1/4 cup light brown sugar, packed
1/4 cup maple syrup
1 cup pecans, chopped
1/2 cup pecan halves Preheat the oven to 350 degrees F. In a small bowl, beat 1 egg, and brush the egg wash over the entire pie crust. Bake the crust for ten minutes. Remove from oven and set aside. For the squash pie layer, in a large bowl, mix the squash puree, sugar, and brown sugar with a whisk. Add the cinnamon, pumpkin pie spice, and salt, and whisk again. Add the remaining 3 eggs and whisk until just combined. Be careful not to over-mix the eggs or you may risk having the pie filling crack while baking. Pour in the heavy whipping cream and stir just until mixed. Pour the squash filling into the prepared crust, and bake for 50-55 minutes or until the filling is a dark brown and still slightly jiggly in the middle. For the pecan topping, in a medium or large bowl, whisk the brown sugar and maple syrup together. Add the chopped and halved pecans and stir with a wooden spoon or spatula until the pecans are coated in the sugar mix. Spoon the pecans over the baked squash pie, and then bake for an additional 15 minutes. Rest the pie on a cooling rack until it has reached room temperature, at least 1 hour, then chill for 3 hours or until you are ready to serve. | Harvest Haven Pasture Raised Turkeys | In this video Martin describes how we raise our turkeys on pasture and why that is important for the health of the birds and for the flavor and nutrition of the meat. Unlike conventional and even free range organic turkeys, our pasture raised turkeys get fresh grass and bugs daily in an open, stress-free environment. It's stress free for the farmer, too. It's just not stress-free for the bugs. | |
