Without continual growth and progress, such words as improvement, achievement, and success have no meaning. – Benjamin Franklin | Always improving with a lot of help from our friends Driving onto the farm last week, we saw James on a tractor pulling a set of discs smoothing out an area of land behind Martin and Jeannie's house. Sitting close by was the skid steer, ready for action. "Well, there's James. He never had to grow up. Just his toys did." He was filling in the low area with top soil from another construction site on the farm. Then, smoothing it out with the discs before seeding it with a pasture mix of grasses. This spot will be one of the spaces the dairy cows will use for grazing. When we bought the farm in 1995, this area was a strawberry field, then in following years a vegetable garden. Now, it has a store, house, trees, and pasture on it. Great improvements because it never did produce very good strawberries or vegetables. | Looking into the distance past the apple orchard, we could see another spot where there was freshly worked dirt. James was leveling that area for another hay shelter and packing it with dirt that had been dug out of the field in the back forty to build a trout pond. With more livestock we need more hay and another place to store it. And the spoil pile from the trout pond needed to be moved to make room for more dirt as the pond is expanded. While we were admiring how well the various crops were growing, we passed the trout pond where James was using his other big toy, the excavator, to load the spoil pile into his dump truck to be taken to the new hay shelter site. With the June rainy season passed, hay needed to be cut. It had grown so tall and thick that it was impossible to water with the wheelmove. James hooked the tractor up to the discbine and off he went. The hay will dry in windrows for a few days and then be turned using a hay rake to dry some more. At the right moisture content, James will bale it and Martin will use the stackliner to gather the bales and stack them in the shelters. It's an interesting operation and not for the faint of heart as the stacks need to be carefully placed so they don't topple over. With more cattle, the corrals needed to be expanded. James gets to play some more with his big toys, leveling the ground, erecting long poles, and digging trenches to install waterers. Another project making life better for farmers and livestock. James has been operating heavy equipment since his teens and loving it. Like we said, he didn't need to grow up, just his toys did. And we're thankful for him and his expertise. | Someone else we've been very thankful for is our Hong Kong virtual shepherd who is visiting us for a couple of weeks. His watchful eye during lambing and our innovations in the lambing barn resulted in zero loss of lambs this year. Tony will get to see his lambs up close and receive our appreciation in person. We're all looking forward to his visit. | Martin here: I'm sure many of you have heard my strawberry speech before, so I'll make this short. Conventional Don't buy conventional strawberries. They're horrid. They taste like soured cardboard and are saturated in an unprecedented and unregulated concoction of harmful chemicals. They're a lab experiment gone really bad. Research has shown that flavor and nutrition in berries are disrupted by pesticides. "After treatment [with pesticides], the fully grown berries were identical in size and color to those grown without pesticides. However, when they analyzed the chemical makeup of each berry, a striking pattern emerged. Soluble sugars and nutrients, such as sucrose and Vitamin C, were reduced in the strawberries sprayed with pesticides. Additionally, some of the sugars were converted into acids in mature fruit, thereby making them even less sweet. Oxidative damage owing to the pesticide use also subdued taste and aroma." Bland strawberries? Blame the pesticides Certified Organic Don't buy conventionally grown certified organic strawberries, either. They're grown in fields of plastic weed barriers that suffocate the soil and heat up the roots for maximum production and minimal flavour. They're picked under-ripe. Fruit that's picked under-ripe has never reached peak sugar content. Fruit that doesn't reach maximum sugar content is seldom targeted by fungus or pests. Plants that don't have to respond to stress don't create polyphenols (i.e. antioxidants) to defend themselves. In other words, the organic strawberries you thought were loaded with antioxidants are just the empty shell of what they should be. They're not just void of flavour, they're void of nourishment potential, as well. The organic strawberry might not be toxic, but you're definitely not getting what you're paying for. Harvest Haven Certified Harvest Haven certified strawberries are the real thing. Grown in an actual field of straw. They're picked when ripe. The roots of the plants are cool and well oxygenated while remaining consistently moist. This maximizes both the flavour and the nutrient density of the fruit. Our frozen berries are amazing and carry the healing goodness of the summer sun into the winter when you need it most. In short, my sales pitch is simple, and call it biased, or egotistical if you must, but my recommendation is to eat only Harvest Haven strawberries. And eat as many as you can! As soon as possible, or better still, even sooner! | The strawberries last for only about three weeks, and then they are done for the year. Place your order for flats of 10-pounds now to be sure you get some.
If you want less than a 10-pound flat, there are smaller containers in the cooler. Call us at 403-329-9157 or email: solutions@harvesthaven.com. | Summer has arrived when you start looking for recipes using rhubarb. I would venture that most gardens have a plant growing in a corner somewhere. • The precise origin of culinary rhubarb is unknown. • The first rhubarb species were grown in Europe before the 18th century, and used for medicinal purposes. • By the early 18th century, it was grown as a vegetable in England and Scandinavia. • Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits, such as pies, tarts, and crumbles. • Using rhubarb stalks as food was first recorded in 18th and 19th century England after affordable sugar became more widely available. • In the United States, because rhubarb is commonly used in pies, it became known as the "pie plant." • Raw rhubarb is 94% water. • Rhubarb leaves contain poisonous substances, including oxalic acid. | Harvest Haven Pastured Chicken Breast – Our boneless breasts are back in stock, and they are huge from the 7 and 8 pound chickens we just processed. Tender, moist, tasty, and so easy to prepare for that special dinner or a quick meal for the family on the go. Great on the barbecue. Organic Avocado – Rich taste and smooth creamy texture, these avocados are perfect for great guacamole, as a delicious dip, in a salad, or as a side sprinkled with salt or stuffed with egg salad. Harvest Haven Rhubarb – 'Tis the season for fresh rhubarb. Throughout history, it has been used for both culinary and medicinal purposes. Rhubarb became popular for desserts in the 18th and 19th centuries after sugar became widely available. But, it makes a spicey chutney or sauce to go with savory dishes, such as chicken or lentils. Organic Fresh Ginger – Use it to spice up a stir fry or meats. Make the most amazing gingerbread by including some grated fresh ginger in the batter. Or if you happen to have a lot of ginger to use up, you can candy it. Add a little to honey and lemon tea to help fight a cold. It's very helpful for nausea and sea sickness. Harvest Haven Fresh Strawberries – Our strawberries are at the peak of their production. Get them now and enjoy the best! L'Ancetre Organic Butter, ˝ lb and 1 lb blocks – Tasty and healthy organic Canadian butter from environmentally friendly farms. Smooth, creamy, and flavorful – perfect for all your baking or just spread on your favorite Harvest Haven bread. | Please note, all ingredients in our recipes are organic. | Grilled Chicken Breast with Avocado Salsa 1 1/2 pounds boneless skinless Harvest Haven chicken breasts Marinade:
2-3 Harvest Haven garlic cloves, minced
2 tbsp olive oil
1/4 cup cilantro, finely chopped
1 tbsp lime juice, and zest
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper to taste Avocado Salsa:
2 small ripe but firm avocados or 1 large, diced
1 large tomato, chopped
1 small red Harvest Haven onion, diced
1 jalapeno, seeded and chopped
1/4 cup cilantro, finely chopped
1 tbsp lime juice
Salt and black pepper to taste To a large bowl, add all the marinade ingredients and mix well to combine. Add in the chicken and mix to get the pieces coated on all sides. Cover and allow it to marinate into the fridge for up to 1 hour. Meanwhile, chop all the veggies for the salsa into small cubes. Then add them to a medium bowl and toss well to combine. Cover and keep it in the fridge until ready to serve. Heat a large grill pan or an outdoor grill over medium-high heat. Cook the chicken for 6-8 minutes per side, or until fully cooked through. Once it's done, allow the chicken to sit for 5 minutes before slicing it. Serve the chicken with the avocado salsa. | Rhubarb Chutney For 3 medium sized jars you need: 550 g Harvest Haven rhubarb, sliced
125 g apple, peeled and roughly chopped,
1 Harvest Haven red onion, medium sized, roughly chopped
220 ml apple cider vinegar 220 ml
150 g sugar
1/2 fresh hot chili pepper, without seeds, finely chopped
1 clove Harvest Haven garlic, chopped
1 heaping teaspoon fresh ginger, grated or chopped For the spice mixture (makes 2 teaspoons, you might only need 1 1/2)
1/8 teaspoon turmeric
1/2 teaspoon cinnamon
12 cloves, ground in the mortar
2 pieces star anise, ground in a mortar
1/2 teaspoon fennel seeds, ground in a mortar
2 small dried chili, ground in a mortar Sterilize the jars in boiling water for 5 minutes. In a large pot, bring all the ingredients together with 1 1/2 teaspoons of the spice mixture to the boil. Cook for about an hour on medium temperature until the chutney thickens. You can add more of the spice mixture if you like before you fill the chutney into the jars. Fill your jars with the chutney and close well immediately. You can eat the chutney right away but I prefer to let it sit for 3 weeks. You should keep an open jar in the fridge. | Strawberry Sweet Rolls Dough:
3 1/2 cups flour + more for surface dusting
1 packet rapid rise yeast (2 1/4 tsp)
1/4 cup butter
1/2 cup milk
2 tbsp water
1/4 cup sugar
1 Harvest Haven egg
1 tsp vanilla
1/2 tsp salt Filling:
2 cups fresh hulled and cubed Harvest Haven strawberries
1/3 cup sugar Icing drizzle:
1 1/2 cup icing sugar
1-2 tbsp milk
1/2 tsp vanilla Combine half of your flour, yeast, and sugar in a large bowl. Heat butter, milk, and water together over medium-low heat until melted and completely liquid. Pour in butter mixture and beat until just blended. Add in more flour, egg, salt, and vanilla. Beat for 5 seconds, then switch to hand-kneading until a dough ball forms. If you find your dough is too sticky, add in more flour 1/4 cup at a time. Set in a warm spot for 10 minutes to rise. While dough is rising, make strawberry filling by combining strawberries and sugar in a large skillet over medium-high heat for 10 minutes, stirring frequently until you have a jam-like texture. Set aside. Roll out your dough into a large rectangle, then generously spread strawberries over the entire surface. Loosely roll your dough into a spiral, making sure not to squeeze too much strawberry mixture out in the process. With a serrated knife, cut into 1-inch rolls using a sawing motion. Arrange 1 inch apart in a pan and bake at 350 degrees F for 20 minutes. Mix icing ingredients vigorously with a whisk, and drizzle over fully cooked rolls. | Kids Showing How It's Done Mathijs put together this short video of him and his sisters, Konstantijn and Marseilles, picking strawberries. It looks like he's eating as many berries as he's putting in the bucket. LOL The Van Popta children have been helping Mom and Dad "forever." And terrific helpers they are. Of course, they'd rather pick strawberries over potatoes anytime. They're tastier. | | |
