The first day of spring is one thing, and the first spring day is another. The difference between them is sometimes as great as a month. – Henry van Dyke, author | Time To Take A Breath After the first three days of lambs being born in batches around the clock, the guys had a breather with a couple of ewes giving birth every few days instead of every few hours. At the time of writing, only four ewes are left to have their babies. The weather was snowy and cold, so the flock, which had tripled with the addition of the lambs, had to be kept warm and cozy in the barn. And with so many sheep, it was cozy! Finally the sun came out and so did the lambs. They are so cute bouncing around the corral. | During the cold snap, one of our Speckle Park heifers had her calf. She had to be put in the barn along with the sheep to keep her calf warm. Being very gentle, she settled right in with her new calf and her new companions. And as you'll see in the picture, her new companions took a liking to her. Lambs are real opportunists. | Meet Kerosene. You read that right. Martin nixed the name Kerosene for Cherry's heifer calf because he may keep her for a milk cow. This one is a bull calf, which won't be kept longer than 30 months, so no problem with naming him Kerosene. Did you ever imagine that you'd be eating kerosene? In this case, the consolation is it's organic. | Breakfast should be a meal you look forward to every morning. Besides Harvest Haven Hearth breads and buns, beef bacon, and sausages, we have a tasty selection of organic cereals, hot and cold. For a hot breakfast cereal, choose oats. They are an incredibly nutritious food packed with important vitamins, minerals, and antioxidants, as well as some unique components, such as the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits from eating oats include lower blood sugar and cholesterol levels, protection of LDL cholesterol from oxidation, and promotion of healthy gut bacteria. We have three varieties of oats: Organic Rolled Oats
Organic Quick Oats
Organic Steel Cut Oats Another hot cereal we enjoy is Organic Cornmeal. Stir 1/3 cup cornmeal into 1 cup milk along with a dollop of butter, spoonful of honey, and dash of salt. Bring to boil and cook slowly until thickened, about 5 minutes. It's very tasty. The following cold cereals can be served individually with milk and sliced fruit, or mixed with each other in a variety of ways for a different combination everyday of the week. Made Good Organic Cocoa Brown Rice Crisps Cereal
Made Good Organic Vanilla Brown Rice Crisps Cereal
Nature's Path Organic Gorilla Munch
Nature's Path Organic Leapin' Lemurs
Nature's Path Organic Honey Almond Granola
Prana Organic Granolove Brownie Crunch Yogurt is a tasty and rich alternative to milk. It provides almost every nutrient that your body needs, especially calcium, B vitamins, and trace minerals. It's high in protein, benefits digestive health, and provides health-promoting probiotics. We have a variety of flavours for you to choose from: Avalon Organic Yogurt, 650 g (Vanilla, Blueberry, Lemon, Peach, and Strawberry) | It's back in stock! Igor, our Slovakian friend took a break from his mind-numbing computer programming 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 dish 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. | Harvest Haven Pastured Beef Stir Fry – Tender strips of sirloin tip make quick delicious stir fry dinners with whatever you have handy. Organic Broccoli – A nutritional powerhouse full of vitamins, minerals, fiber, and antioxidants, lowering blood sugar and promoting healthy digestion. As well, it supports healthy brain function and the immune system, and promotes healthy bones and joints. Bring on the broccoli! Harvest Haven Pastured Beef Bone Broth – So good so many ways! Enjoy as a hot beverage, use to make delicious beef gravy, or use in your favorite soup or stew. Organic Basmati Rice, 700 g – A wonderfully fragrant, nutty-tasting long grain rice traditionally grown in India, Pakistan, and Nepal. It cooks up fluffy and not very sticky, making it a versatile dish. Organic Dried Blueberries, 150 g – Soft, squishy little flavor bombs that make great additions to your baking or cereals, or a nutritious and refreshing snack. Organic Lemons – Lots of love for lemons! Lemons with their distinct, pleasant taste and smell are used in many foods and drinks to enhance the flavor of that dish or drink. Besides being an important ingredient in many recipes, lemons also provide several health benefits, like most real foods. | Please note, all ingredients in our recipes are organic. | Beef and Broccoli Stir Fry 1 lb Harvest Haven Pastured Beef Stir Fry
3 cups small broccoli florets
1/2 cup Harvest Haven beef broth
5 cloves Harvest Haven garlic, minced
2 tablespoons corn starch
1 tablespoon sunflower oil Sauce:
1/2 cup soy sauce
1/4 cup brown sugar
2 teaspoons corn starch Toss sliced beef in large bowl with corn starch until well-coated; set aside. Heat oil in pan over medium heat for a few minutes or until hot. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer beef to plate. Add broccoli florets and garlic to now-empty pan, and stir. Add beef broth. Stirring occasionally, simmer until broccoli is tender, about 10 minutes. Meanwhile, proceed to next step to prepare sauce. While waiting for broccoli to cook, stir together all sauce ingredients in bowl until well-mixed. Once broccoli is tender, return beef to pan and pour sauce on top. Stir until everything is coated with sauce. Simmer for about 5 minutes to thicken sauce a bit. Serve with rice. | Bone Broth Rice 3/4 cup Basmati rice, rinsed
1 tablespoon butter
2 cups Harvest Haven bone broth Pour the rice into a mesh sieve, then rinse it for at least 1 minute. Transfer the rice, along with the butter, to a large saucepan. Pour in the broth, then bring the mixture to a boil. Cover, reduce heat to a simmer, then simmer until the rice has absorbed the broth, about 20 minutes. Fluff the rice with a fork, then add salt and pepper to taste. Enjoy! | Dried Blueberry and Lemon Scones 2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 lemon, zested and juiced, 1/2 the zest used in the scones, the rest and 1/4 cup of the juice is used in the glaze
6 tablespoons butter, cold, cut in chunks
1 cup dried blueberries
1 cup cream (you may need a little more or less) Glaze:
1/4 cup lemon juice, along with 1/2 the zest
1 1/2 cups confectioners' sugar, sifted
1 tablespoon butter To make the scones: Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Add half the lemon zest and mix through. Using hands, 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs with some larger pieces. You'll know its right when you can squeeze a portion of it in your hand and it sticks together. Add blueberries, then make a well in the center and pour in the cream. Fold everything together just to incorporate; do not overwork the dough. You may need a little less or more cream to make the scones come together. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches high. Cut in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut each square in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet (or into a scone pan, pressing lightly to fill pan). Bake for 15 to 20 minutes until light golden brown. Let the scones cool before applying the glaze. To make the glaze: Melt butter in a medium-sized bowl. Add the rest of the lemon zest, then whisk in the confectioner's sugar until dissolved. Drizzle over scones and let sit for several minutes to let the glaze dry. | Kids on Kalimbas Jeannie's brother, Tony makes various small pieces of fine woodwork in his spare time. Knowing that his nieces and nephew are very musical, he designed a kalimba for each of them made from the type of wood of their choice. Konstantijn wrote a short piece of music to demonstrate how these beautiful instruments sound. Thanks to Mathijs's videography, you get to see and hear it. | |
