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September 20, 2023

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Work improves the harvest better than the field itself.
- Spanish Proverbs.

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Around the Farm

The Harvest Is Happening – Slowly

The weather this summer has been exceptional – hot and dry since May, with no end in sight. We haven't even had a hint of frost, which is unusual for Southern Alberta. This means that harvesting the root crops is delayed while waiting for cooler temperatures. Cool temperatures improve the flavor of the produce that is left in the ground.

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We had some willing workers help with harvesting the corn. Somehow the beef cows escaped their paddock and went for a walk around the gardens and found the corn. Corn is like candy to them, and they were enjoying their treat when the guys found them. They were quickly returned to where they belonged. Thankfully, we had already harvested most of the cobs, so these interlopers didn't do much damage.

"Harvesting" broiler chickens required Martin and James, so the super shelter for the beef cows was put on hold. They had installed the water lines to it. James got to play with his smallest excavator this time.

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We had a good crop of broilers, although they weren't as big as the humungous birds we had in June. The customers had a nice selection of sizes to choose from.

Now, it's onto lambs and turkeys. Lots of lambs to be relocated from field to freezer; not so many turkeys. The turkey crop was a disappointment, but a learning experience. There were numerous lambs lost in past years, but the lessons have paid dividends. No losses this year with multiple births resulting in LOTS of lamb.

Is this a case of the work improving the harvest, as the quote says? "Work improves the harvest better than the field itself."

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Harvest Haven Homegrown Heirloom Tomatoes

Sunny hot days made for an abundant crop of delicious homegrown tomatoes.

Walking through the tomato patch with Jeannie reminded me of that humorous old song, Homegrown Tomatoes:

Homegrown tomatoes, homegrown tomatoes

What'd life be without homegrown tomatoes

Only two things that money can't buy

That's true love & homegrown tomatoes

Check out the video with lyrics here.

A few years ago I read Barry Estabrook's book, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit.

"Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, 'The Price of Tomatoes,' investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?

"Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases."

No need to eat pink cardboard or to support a ruthless agribusiness industry when you can have a real homegrown tomato. We have a few heirloom varieties for different tastes and uses: Black Krim, Green Zebra, Black Plum, Pink Bumble Bee Cherry, and Yellow Pear.

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Sorry- Sold Out

We're sold out of our Harvest Haven Pasture Raised Whole Turkeys.

Martin and James did everything they could to have the best conditions for raising the turkeys, but nothing seemed to work. The birds continued to die, which was heartbreaking.

After much consideration, they remembered that the hatchery notified them of issues with the poults when we received them. The conclusion was that we received weak birds this year.

Nevertheless, the guys did learn a lot, which will be helpful for next year's turkey production.

We're sorry for the inconvenience this is causing you. However, we can offer some alternatives to a whole turkey.

A beautiful lamb leg roast is a special dinner that serves a crowd. We have big roasting chickens that are tender and delicious. And if you really want turkey, we have turkey white or dark meat cutlets that are easy to prepare and have exceptional flavor.

You don't need to do without something from Harvest Haven for that special dinner.

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Harvest Haven Pasture Raised Lamb

Harvest Haven lamb is raised on lush pastures, quality, non-synthetic minerals and salts, and Grander Living Water, to 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.

We have only one date left when lamb will be available:

Friday, October 13

Order here.

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Our Farm Favorites

Harvest Haven Boneless Lamb Leg Roast – Such a great cut of meat for a special event or a family dinner. Easy to prepare, and so delicious!

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 Heirloom Garden Tomatoes – Sunny hot days made for an abundant crop of delicious homegrown tomatoes. We have Black Krim, Green Zebra, Black Plum, Pink Bumble Bee Cherry, and Yellow Pear. A variety of colors, sizes, and flavors.

L' Ancetre Organic Sharp Cheddar, 325 g – A classic Canadian cheese! Made from organic unpasteurized milk and aged for a minimum of 10 months, it is gluten free and lactose free. This pale yellow, slightly brittle cheese has a smooth, creamy, melting texture and sometimes contains a few crystals. Its nutty flavor and fruity finish make it a delicious addition to any cheese platter and a wonderful blend with all sorts of cooked dishes.

BC Organic Bartlett Pears – Sweet, aromatic, and juicy. Just right for eating fresh, canning, or a lovely dessert.

Camino Organic Dark Chocolate Chips, 250 g – Intense chocolatey goodness. Made from organic, fairtrade rich cocoa and golden cane sugar, without any additives or emulsifiers. Another excellent Camino product.

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The Recipe Box

Please note, all ingredients in our recipes are organic.

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Slow-roasted Boneless Leg of Lamb

5 lb Harvest Haven pastured boneless leg of lamb
6 cloves Harvest Haven garlic; peeled and sliced in half lengthwise
Olive oil
Salt and pepper
1 cup white wine
2 cups hot Harvest Haven lamb bone broth
2 bay leaves
5 sprigs fresh thyme
2 Harvest Haven onions; sliced into wedges
1/2 cup lemon juice

FOR THE GREMOLATA

2 tbsp fresh rosemary; chopped
2 tbsp fresh thyme leaves
1 tsp dried oregano leaves
2 tbsp minced Harvest Haven garlic
1 tsp sea salt
1 lemon; zested and juiced
2 tbsp olive oil

Preheat oven to 450 F.

Using a small paring knife, make 12 slits at equal intervals all over the lamb. Insert the halved cloves into each slit.

Rub the boneless leg of lamb with olive oil and season with salt and pepper.

Place the fat side up on a rack over a roasting pan. Roast for 30 minutes or until the lamb has been nicely browned.

While the lamb is browning, place the rest of the ingredients in a Dutch oven, white wine, chicken stock, bay leaves, thyme, onions, and lemon juice.

MAKE THE GREMOLATA

Mix all of the ingredients in a small bowl.

When the lamb has finished browning, place it fat side down in the Dutch oven. Reduce oven temperature to 350 F.

Add boiling water so that the liquid level covers the bottom 1/3 of the lamb.

Add half of the gremolata.

Cover and roast for 2 hours, checking the liquid level after the first hour. Add a bit of boiling water as needed.

After 2 hours, remove the roast from the oven and turn it over. Roast for another 1 1/2 hours or until the meat pulls apart easily.

Remove the lid and roast for a further 30 minutes.

After the lamb has browned nicely, remove it from the Dutch oven and place it on the serving platter. Cover loosely with foil and let rest for 20 minutes.

While the lamb is resting, carefully remove any large bits in the sauce (onions and thyme sprigs), simmer it, and thicken it with a flour slurry, if desired. Top the roast with more gremolata if desired.

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Heirloom Tomato Galette

2 cups all-purpose flour
1 1/2 tsp salt
1 1/2 sticks butter, cold or frozen
1 tbsp apple cider vinegar
1/4 cup ice water plus about 7 tbsp
1 Harvest Haven egg for egg wash
1 pinch salt for topping the crust edges
1 pinch black pepper for topping the crust edges

Filling
2 heirloom Harvest Haven tomatoes, sliced
2 cloves Harvest Haven garlic
1 tsp salt
1/3 cup sharp white cheddar, shredded
1/3 cup parmesan, shredded
1 tsp fresh thyme
1/4 tsp black pepper
1 tsp fresh chives, sliced
1/4 cup fresh basil, ripped

Making the crust

Blend the flour and the salt in the food processor on low for 3 seconds.

Cut the chilled butter into 1/4 inch cubes, add it to the food processor, and pulse until you have a course meal texture. This is about 5 pulses for 1 second each.

Empty the flour mixture into a bowl and add the apple cider vinegar then the 1/4 cup of ice water and mix quickly with a fork.

Continue adding ice water by the tablespoonful until the dough is shaggy or just wet enough that it just starts coming together with some pieces still hanging off.
Pull the dough together with your hands and knead it on the countertop 4 times. Do not over-mix.

Press the dough into a disk and wrap it tightly with plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days.

Making the filling

Slice the heirloom tomatoes and set them in a medium-sized bowl.

Add 1 tsp of salt, mix well, and let sit for 10-15 minutes.

Layer paper towels on a plate or the countertop and lay the heirloom tomatoes flat on the towels to soak up any extra liquid.

Press another layer of paper towels over the top of the tomato slices to soak up the juices from the top as well.

While the tomatoes are drying, shred the sharp white cheddar and parmesan cheeses.

Mince the garlic and set it to the side
Pick the thyme off the stems, rough chop it, and set it aside.

Slice the chives and set them aside.

Making the galette

Preheat the oven to 400°F and line a baking sheet with parchment paper.

After the galette dough has been in the fridge for at least 1 hour, take it out and roll it out on a lightly floured surface until it's 14-16 inches around. It doesn't need to be perfect by any means.

Then transfer the galette dough to the parchment-lined sheet tray.

Top the dough with the sharp cheddar and parmesan, leaving a 2-inch border around the edges.

Sprinkle the fresh thyme over the cheese.

Rub the garlic onto the heirloom tomatoes and layer them on top of the cheese.

Sprinkle the black pepper over the top of the heirloom tomatoes.

Fold up the edges of the crust going around in a circle.

Whisk the egg and brush it over the top of the crust edges, sprinkle the edges with a pinch of salt and black pepper.

Bake until the crust is a medium golden brown color. Top with fresh chives and basil. Serve hot or room-temp.

Enjoy!

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Brown Butter Chocolate Pear Cake

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 Harvest Haven eggs
1/2 cup (1 stick) butter, browned (melted butter works too!)
3/4 cup sugar
3 pears, peeled and diced small
3/4 cup dark chocolate chips

Preheat the oven to 350F.

Butter and flour a 9-inch springform pan, and set aside.

In the bowl of a heavy-duty stand mixer fitted with the whisk attachment, beat the three eggs until very light, thick, and fluffy. With a KitchenAid, this takes 5-7 minutes, so if you are using a hand mixer, it will take longer!

Add in the sugar, and beat a bit longer.

In a medium bowl, whisk together the flour, baking powder, and salt.

Have your brown butter (or melted butter) cooled and ready. As the mixer is on low speed, add in a third of the flour mixture, followed by half of the brown butter, then another third of the flour, the rest of the butter, and the rest of the flour. Don't overbeat! Finally, stir in about half of the pear chunks and the chocolate chips.

Pour the batter into the prepared pan, and sprinkle the remaining pear pieces and chocolate chips on top.

Bake in your preheated oven for 40-50 minutes, until a tester inserted in the center comes out clean. Let cool in the pan for 10-15 minutes, then you can open the sides of the pan and transfer to a serving plate to finish cooling.

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Down on the Farm

Ups and Downs

Life is about ups and downs. We have to have both. On the farm, we experience both every day.

We had a good lamb crop, but not turkeys. The broiler chickens in June were ginormous, but not so big this time. Luna, one of our milk cows surprised us with a calf, but Hazel, our newest milk cow had hardware disease and is still recovering.

Hardware disease is not a "disease" per se, but a condition where a cow has swallowed some foreign material such as a piece of wire, nail, other metal, or a rough stone. The sharp object penetrates the gut lining and damages some other organ or creates infection within the abdomen. Cattle often eat foreign material with their feed and only occasionally have sharp objects penetrate the stomach.

The condition often goes undetected. However, when the object penetrates the stomach wall, the animal bloats, stops eating suddenly, becomes very dull, and can have trouble breathing. If peritonitis (infection within the abdomen) is severe, the animal may die within a couple of days.

The best prevention for hardware disease in cattle is a magnet put down the animal's throat. The magnet stays in the stomach where it pulls nails or wire out of the stomach wall. The perforation caused by the sharp object in the stomach wall will usually heal and the animal recovers.

A couple of weeks ago, Martin was told that Hazel was off her feed. Checking on her, he saw that she was bloated and that he needed to act quickly to save her. Putting her into a head gate, he took a copper pipe which he had wrapped in tape to be sure the edge was smooth and safe to be inserted down her throat to release the gas that had built up in her stomach. It's not easy wrestling with a 1400 lb cow even when they are sick, but it had to be done and done quickly.

After the gas was released, mineral oil had to be poured down her throat. Hazel was not happy about this invasive treatment.

Cows can't tell you what they are experiencing when they're sick. You have to study them and consider all the options. Looking at Hazel's symptoms, one conclusion was hardware disease. After all, she had recently come from a farm that had all kinds of junk lying around and she could have easily eaten something dangerous.

Back to the headgate she had to go. Not very readily after the last round, but she did cooperate. How do you tell a cow it's for her life?

Martin put a magnet down her throat and gave her a shot of antibiotics to treat the infection. We're cautious about what we give our animals, but this was a life-and-death situation, so she got the antibiotics.

Hazel has been slowly recovering, eating a bit more each day, and only recently starting to chew her cud a little. Hardware disease takes some time to recover from.

The following was a situation we had a few years ago before we had Harriett to guard our sheep, but the truth is still relevant.

Life on the farm isn't always about lovely lettuces and cute kittens. We do have those but there is a reality at the other end of the spectrum, where things are rough and you experience blood, sweat, and tears.

Some readers may find this story disturbing, but it's the reality of life down on the farm. Martin relates his experience:

I've got a more serious tale to tell today. It started when a customer said to me, "I could never be a farmer because I love animals and I could never kill them." She wasn't opposed to eating animals. She just "loved animals too much to kill them herself." She told me that she figured farmers got used to killing animals.

Don't misunderstand, this customer was very polite and didn't mean any offense, and none was taken, but her expression affected me, and the impact of that effect was coincidentally magnified that very evening.

It was about 9:45 PM and getting dark. I heard barking as I headed to the house for bedtime tea but thought nothing of it. As I collapsed on my sofa, I saw my sheep running frantically. Now I knew what was happening. I bolted out the door, grabbing the first weapon I saw which happened to be a corn broom.

Folks often abandon their unwanted dogs in the country because they "love animals too much to kill them." Stray dogs roam the countryside and will ravage livestock, be it cattle, sheep, or poultry, just for the pleasure of the kill.

I got to the scene of the crime in time to see that a large black dog had one of my lambs by the neck. I was face to face with a wild and hungry stray dog who was out for the kill. Beating the predator off with my broom, it fled with a stinging memory.

Meanwhile, Jeannie was busy rounding up the scattered sheep to make sure the flock was okay when she found a wounded lamb lying on its side at the far end of the pasture. It was alive, lying there, and not bleeding too heavily. I thought it might be okay, but it wasn't able to move.

By this time, my neighbor, who heard the commotion, hurried over to see if everything was okay. He helped me carefully carry the victim out of the pasture to the main barn so I could examine it more closely under light.

Searching through its thick wool, I found the wound; it was a small puncture straight to the spinal cord. I knew this was the end for this lamb. Even though it didn't seem to be in too much pain, it was paralyzed on one whole side of the body. There was only one thing left to do and I did it.

You can try and figure out the cost of raising food and getting it to the table, but who pays for tragedies? Who considers that the farmer is in the constant business of both saving and taking life?

Farmers are bound to the light and dark realities. We taste them every day. Sometimes it's sweet and sometimes it's bitter, but we don't grow numb. Responsible farmers don't "just get used to it." We grow callouses but we don't grow calloused. Unfactored into the price you pay for the food we provide is the incalculable cost of dealing with death for you, the consumer.

One can only raise nourished and nourishing animals properly if they love them and take care of their needs. But the end comes eventually, and sometimes prematurely as in this tragic circumstance. The same farmer who loved his animals enough to provide for them must take their lives and give them to you. In the end, it's our lives we're giving you.

Think about it.

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