The corn is not choked by the weeds but by the negligence of the farmer.
- Chinese Proverb. | Strawburied and Turkey Troubled It seems everyone on the farm has survived being buried in strawberries for the last three weeks. Even Tony, our Hong Kong shepherd made it through all the picking and processing of berries for sale and freezing. Besides seeing all the berries up close, he got to pet the lambs he saw birthed and knew some of the ewes by name. He counseled Marseilles on her ducks, Sunny and Shadow, because as a child, he raised ducks in the Philippines. All of us appreciated Tony and his enthusiasm for the farm. Now, he returns to his demanding executive job in the big city while the guys have to deal with all the weeds that grew so well being neglected while we were "strawburied." The RoHands were a blessing for picking the strawberries, and will be appreciated for clearing the carrots of weeds. And Tony will just look at the empty barn and corrals on the remote cameras while waiting for the return of the sheep in the fall. | In a previous newsletter I told you about how dumb turkeys are and how sensitive to change they can be when young. When we started raising turkeys over 20 years ago, we were told to order twice as many as you need because half of them will die on you. That didn't happen that year and we had to be creative with what to do with all the processed birds. That's when we started doing mixed roasts and the other cuts. It turned out well. But this year, despite his best efforts, Martin has had a lot of turkeys die. He set up the brooder barn with a thermostatically controlled heater, so the temperature didn't fluctuate by more than 3 or 4 degrees Celsius. That was perfect until we had record breaking heat in June. The exhaust fan wasn't sufficient for moving out the hot air and bringing in cooler air. Dead turkeys.
Moving them to a larger pen provided relief from the heat, but then it turned unusually cold with near freezing temperatures at night. More dead turkeys. More heartache and tears. This batch of birds is almost ready for the pasture, so should be nearly invincible. We hope. The older they get, the hardier they are. Not wanting a repeat of this tragedy next year, after days of cogitations, Martin has redesigned the broiler barn in order to have consistent temperatures even if we have record breaking weather. Farming is about being willing to learn because things are always changing. Victor wrote this proverb, which is fitting: Embrace your losses – they're not only good for you, but they're also perfectly necessary. | Here come the fresh garden greens and herbs. Don't you love this season!
This is what we have available now: • Garlic scapes
• Herbs including basil, dill, cilantro, and rosemary
• Salad greens include lettuce mixes, leaf and romaine lettuces, arugula, frisee, and kale | "What are garlic scapes!?" you ask. They are the long curly flower bud of the garlic plant that grows out of the bulb. | These scapes are available for only a few weeks in the summer. They can be used in a variety of ways, since they have a nearly identical flavor to garlic, albeit slightly less spicy. You can eat the scapes raw, grill them, fry them, or use them as a salad vegetable. The tops of the stem are the most tender and flavorful portions. Many people also enjoy adding them to soups and stews. They can even be pickled. Scapes contain a rich supply of vital nutrients and minerals, as well as certain active ingredients and antioxidants. Some of the health benefits include protecting against heart disease, improving digestive health, and aiding vision, as well as detoxifying the body, improving circulation, and increasing bone health. * *6 amazing Benefits of Garlic Scapes | Fresh organic BC fruits are starting to arrive! We have Organic BC Cherries in the store now. BC Apricots and Blueberries will be available in a week. BC Peaches, Nectarines, Plums, and Pears are coming and will continue into September. We can order cases for you but won't know the prices until the list comes from our supplier. Let us know what you would like, and we can get the price to you when it is available. | Harvest Haven Pastured Lamb Chops – Melt in your mouth, tender and tasty. Our friend from Hong Kong who watches the lambing in the spring was overwhelmed with how succulent and flavorful Harvest Haven lamb chops are. They are a quick and easy main dish for a special dinner party or a busy evening. Spread them with an aromatic marinade or simply sprinkle with lemon juice and herbs. Grill, roast, or pan fry…what could be easier than that? Lamb Chop Cooking Temperature Guide: Remove at 125°F for Rare to get ideal temp of 130°F.
Remove at 130°F for Medium Rare to get ideal temp of 135°F
Remove at 140°F for Medium to get ideal temp of 145°F
Remove at 155°F for Medium-Well to get ideal temp of 160°F
Remove at 160°F for Well Done ideal temp of 165°F Harvest Haven Pastured Lamb Bone Broth – A tasty broth made from roasted lamb bones and organic vegetables. A nutritious drink that protects the joints, helps reduce inflammation, heals the gut, and helps you sleep better. Harvest Haven Greens – Nothing compares to freshly picked greens from the garden. When you come into the store, let Jeannie know if you want something that seems to be out of stock, she may have more in the garden. We have a variety of lovely lettuces – romaine, leaf, butter, and salad mixes. L'Ancetre Organic Goat Cheese, 125 g – One bite of this organic, soft unripened goat cheese imported from France is all it takes to appreciate its freshness and smooth texture. As a creamy spread, it's the perfect topping for crackers and baguettes. It's also a wonderful ingredient for a warm goat cheese crostini. The perfect addition to a summer green salad and a must on beet salad. Organic BC Cherries – Cherry season is here! There's nothing like enjoying a bowl of fresh sweet cherries. And how about a delicious cherry pie or an amazing cherry cobbler? Cherries aren't available for very long, so get them while you can. Simply Organic Almond Extract, 59 mL – Add the essence of almond with Simply Organic Almond Extract. This sweet, organic extract offers a deliciously clean taste and heavenly aroma to your desserts and baked treats, especially cherry pie or cobbler. | Please note, all ingredients in our recipes are organic. | Garlic and Herb Crusted Lamb Chops 2 lbs Harvest Haven lamb chops, 8 count
5 Harvest Haven garlic cloves, pressed
4 Tbsp olive oil, divided
2 Tbsp fresh parsley, plus more for garnish (or use 2 tsp dried parsley)
2 tsp red pepper sauce
1 tsp fine sea salt
1 tsp black pepper, freshly ground
1/4 tsp dried thyme For the Sauce:
1/2 cup Harvest Haven lamb bone broth
2 Tbsp butter, softened Thoroughly pat lamb chops dry with paper towels. Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp red pepper sauce, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme. Place lamb chops in a casserole dish, pour over the marinade, and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for at least 1 hour or overnight. Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer; keep in mind temp rises 5 degrees as it rests (see notes). Sautee in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce. To make pan sauce:
Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings. Add 1/2 cup of bone broth and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired. Lamb Chop Cooking Temperature Guide:
Remove at 125°F for Rare to get ideal temp of 130°F.
Remove at 130°F for Medium Rare to get ideal temp of 135°F
Remove at 140°F for Medium to get ideal temp of 145°F
Remove at 155°F for Medium-Well to get ideal temp of 160°F
Remove at 160°F for Well Done ideal temp of 165°F | Spring Salad with Eggs CREAMY TARRAGON DRESSING
3 heaped Tbsps fresh tarragon leaves
1 clove Harvest Haven garlic, peeled
1/4 cup sour cream
2 Tbsp yogurt
Juice of 1/2 lemon
Pinch of salt and pepper SALAD
1 bag Harvest Haven salad mix
1 small head of fennel, trimmed and sliced paper thin
6 radishes, sliced paper thin
1 zucchini, sliced paper thin
1/4 red onion, sliced paper thin
3 hard cooked Harvest Haven eggs, sliced in half lengthwise
1/4 cup L'Ancetre soft goat cheese, crumbled
1/2 cup pistachio nuts To make the dressing, put all the ingredients in a small food processor and process until smooth and creamy. Taste it to adjust any of the flavors. Pour into a small jar and refrigerate until needed. This can be done up to a day or two in advance, it just gets better! Double or triple the recipe for larger amounts. Wash and dry the lettuce leaves well. I like to keep them whole for this salad. Arrange them in a wide shallow salad bowl, covering the whole surface of the bowl. Arrange the rest of the ingredients on top of the lettuce. Season with fresh cracked black pepper, and drizzle with the dressing just before serving. | Cherry Cobbler 5-6 cups sweet B.C. cherries, pitted
1/4 cup sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla
1/4 teaspoon almond extract
2 tablespoons all purpose flour Topping:
2/3 cup sugar
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon vanilla
1/2 teaspoon almond extract
6 tablespoons butter, melted
Vanilla ice cream, for serving Filling:
Preheat oven to 350°F. In a large bowl, gently stir together all filling ingredients. Transfer to an 8×8 baking pan and spread into an even layer. Topping:
In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla, almond extract, and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough. Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the cherries. Bake for 30-45 minutes, until the cherries are bubbling around the edges and the topping is light golden brown. Place the pan on a wire rack to cool for about 20 minutes. The juices will thicken up a bit as it cools. Serve with vanilla ice cream. | Victor's New Album – Sweet 'n' Sour Farming is filled with lessons of life. Truths and lessons of life put to song entertain, encourage, strengthen, inform, and guide the receptive and willing sojourner. What a wonderful world, music, a dimension of its own. A prized vehicle of God's instruction and blessing! How would we fare without it? | | |
