In early June the world of leaf and blade and flowers explode, and every sunset is different. — John Steinbeck | May Rain Brings June Joy We've appreciated the May rain and the resultant greenery and colorful flowers. The beef cattle have welcomed the lush pastures and open fields after being in the corrals all winter. | The funniest reaction to being on pasture came from the sheep. The grasses in their field were taller than they were, so they made winding trails through "the jungle." The lambs raced each other as if they were playing fox and geese like children. It was hilarious to watch. | There's a profusion of blossoms on the strawberry plants, so we're getting the Rohands ready and loaded with buckets. Some of us can hardly wait for the first ripe berries. Others, maybe not so much. They're the ones responsible for picking and keeping track that no berry is left behind. | Marseilles' ducks, Sunny and Shadow are happily swimming in their pond after a fence was put around it to keep them in and predators out. They had a bit of a go-around with a couple of Mallards who claimed the pond for themselves. But the Mallards had to give up and fly away. | The fish pond that James dug a few years ago is holding water very well. With all the rain and the high water table, the pond is full to the brim. And water isn't all that's there. Take a look. | The barbecue box was a popular item, so we've switched it up a bit by adding lamb chops and ground lamb. Enjoy these tender cuts of premium pasture-raised beef and lamb. Time to barbecue! This box includes: 2x TBone steaks (4 steaks) 2x Kansas Strip steaks (4 steaks) 2x Top Sirloin steaks (4 steaks) 2x Lamb Chop (8 chops) 2x Ground Lamb (2 lb) Average price: $290 | Delicious Harvest Haven products that give you convenience without compromise. Fresh Harvest Haven russet potatoes are diced for hashbrowns or cut into strips for fries, then blanched in hot beef tallow, lightly salted, and flash frozen. Ready to be used in your favorite recipe, or heated and served. | First Fresh Harvest The first pickings from the garden are here. Smell the freshness! Chives – The first green shoots in the garden are these delicate slivers that add a mild onion flavor to so many dishes and a dash of brightness to the table using both leaves and flowers. Use scissors to snip chives into fluffy omelets and creamy mashed potatoes. Chives make a beautiful garnish when scattered over steamed vegetables, fresh salads, or summery pasta dishes like pasta primavera. Make an herb butter with chives as a savory accompaniment to corn on the cob or hot biscuits. And of course, chives are delicious blended into cream cheese to spread over bagels or in a deli slice sandwich. Oregano – The fresh leaves are peppery and assertive—sometimes even bitter or astringent. They enliven whatever they're scattered over, be it a savory melon salad or a piece of fish —and a little goes a long way. But when cooked, its flavor mellows so that it's earthy but not aggressively woodsy. It's powerful enough to hold its own in dishes with bold flavors, like smoky grilled chicken or slow-roasted bell peppers. 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. | Healing while you sleep. How hard is that to handle? We've been enjoying the wonderful benefits of Magnetico Sleep Pads since 2006. Dr. Dean Bonlie, inventor of Magnetico, designed and patented a unidirectional magnetic sleep pad that surrounds the body in a magnetic field similar in strength to the earth's ambient levels from thousands of years ago. His sleeping pads provide the benefits of enhanced magnetism in balance with nature. The results have been extraordinary – with testimonials of improvement in many areas including: Arthritis, Chronic Fatigue, Fibromyalgia, Circulation, Sleep Disorders, Detoxing, Healing of Injuries, Athletic Performance, Energy, Back Problems, and much more. Magnetico Sleep Pads are available in all bed sizes and strengths (Gauss ratings). You'll find more information on our website and a short video (of a younger Martin and his kids describing his experience): | Harvest Haven Pasture Raised Top Sirloin Steak - This boneless steak is flavorful, versatile, and juicy. Serve barbecued, pan-fried, broiled, roasted, stir-fried, or in a tasty sauce. Bioitalia Organic Olive Oil with Garlic, 250 mL – Bioitalia Agliolio is garlic-flavored oil that captures the harmony of garlic's taste and aroma. This special condiment is ideal for adding a touch of aromatic richness to your dishes. It's an infusion of fresh organic garlic in cold-pressed organic extra virgin olive oil. It's a blockchain-registered oil, with every step of the production process carefully recorded and tracked, from harvesting to bottling. Harvest Haven Cubed Hashbrowns - Convenience without compromise! Fresh Harvest Haven potatoes are diced, deep fried briefly in hot tallow, quickly cooled, packaged, and frozen. Ready for a delicious meal. Amy's Organic Canned Mushroom Soup, 398 mL – A creamy blend of organic mushrooms and vegetables that's delicious served as soup, spooned over toast, or used in your favorite casserole. Soy-free/corn-free/tree nut-free/kosher/semi-condensed. 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. Mary's Organic Honey Kookies, 142 g – Fantastically floral honey meets toasty grain krunchiness in these graham-style Honey Kookies. Plant-based, organic, and gluten-free, Mary's Organic Kookies are delicious straight out of the box and decidedly dippable with tea, coffee, or milk. A great substitute in any recipe calling for graham crackers or graham cracker crumbs. | Please note, all ingredients in our recipes are organic. | Grilled Sirloin Steak 2 Harvest Haven Top Sirloin steaks
2 tablespoons olive oil
Steak seasoning and salt, to taste
2 tablespoons butter Preheat grill to high heat. Drizzle the steak with olive oil and season generously with steak seasoning and or salt and pepper. Place steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Remove the steak from the grill. Loosely cover and let rest for at least 5 minutes before slicing and serving. Top with butter while warm and serve. | Cheesy Hashbrown Potato Casserole 2 bags Harvest Haven hashbrowns
2 cups sour cream
1 small Harvest Haven onion, finely chopped
1 can cream of mushroom soup
2 cups shredded cheddar cheese, divided
1/4 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper Preheat oven to 350°F. Lightly grease a 13x9 pan; set aside. In a large bowl combine the potatoes, sour cream, onion, cream soup, 1 1/2 cups cheese, butter, salt and pepper. Mix well and taste for additional salt and pepper if necessary. Spread into prepared pan and bake uncovered at 350°F for 45 minutes. Remove from oven and top with remaining 1/2 cup of cheese. Bake for an additional 10 minutes, or until golden and bubbly. | Rhubarb Cheesecake Rhubarb Puree
350g chopped rhubarb
175g sugar
1/2 tsp vanilla
Pinch of salt Graham Cracker Base
135g Mary's Organic Kookies, processed until crumbs
15g sugar
Pinch of salt
80g melted butter No Bake Cheesecake Filling
55g plus 130g heavy cream
1 tsp powdered gelatine
200g cream cheese, at room temperature
60g sugar
1/2 tsp vanilla
1/4 tsp salt
150g of the prepared rhubarb puree for the filling, and an additional 50-60g for the topping RHUBARB PUREE
Place the rhubarb, sugar, vanilla, and salt in a medium saucepan. Place over medium heat and cook, stirring often, until the rhubarb has broken down and the mixture is thick and jammy. Remove from the heat and allow to cool slightly, then puree either in a blender or with a stick blender - be careful as it is hot. Place in an airtight container and leave to chill. GRAHAM CRACKER CHEESECAKE BASE
Grease and line a 9"x5" loaf pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham cracker crumbs and sugar into a medium bowl. Add the salt and butter, and mix to combine - it should have the consistency of wet sand. Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling. RHUBARB NO BAKE CHEESECAKE FILLING
In a small pot over low heat, combine the 55g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly. In a medium bowl using an electric mixer or hand whisk, whip the 130g measure of cream until soft peaks form. Set aside. In a second bowl (no need to wash the beater), whip the cream cheese and sugar smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well. Add the whipped cream and fold in gently to combine. Add 150g of the rhubarb puree and mix to combine. Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Using a spoon, blob about 50g of the rhubarb puree over the surface of the cheesecake. Swirl using a toothpick or knife, then bang on the counter to flatten slightly. Add a little more puree if desired and swirl and bang on the counter again to smooth. Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into bars using a knife that has been run through hot water and then dried before cutting. Store leftovers in the fridge in an airtight container. | Not-So-Fun Facts About Mosquitoes We were enjoying a pleasant dinner on the patio at Martin and Jeannie's house the other evening when we were rudely interrupted by that familiar flit in front of our faces and that ever-so-slight jab in the arm. Mosquitoes! Of course, there are mosquitoes. There was lots of rain, now the irrigation, long grass, and warm days. Perfect conditions for these tiny pests. It's summer and here come the mosquitoes! • There are around 3,500 species of mosquitoes, but only a couple hundred feast on human blood. Still too many…you get the point.
• Only female mosquitoes bite to get a blood meal before they lay their eggs. Males suck nectar from flowers. I like males better.
• The female's saliva contains an anti-coagulant that lets her more easily suck up her meal. The saliva induces an allergic response from her victim's immune system; that's why your skin gets an itchy bump.
• Females lay their eggs in shallow water or even damp soil that's prone to flooding. Get rid of any standing water near your home to reduce the mosquito horde.
• Mosquitoes are attracted to the carbon dioxide, lactic acid, and octanol found in our breath and sweat, and they also sense the heat and humidity that surrounds our bodies. They may also have a preference for beer drinkers. I'm sure we can all identify with this poem. You're dead tired after a day of hard work and look forward to a good night's sleep. Then, there it is. That familiar buzz. It's too hot to pull the covers over your head, and you're too tired to turn on the light and get out of bed to deal with her. A Mosquito in the Cabin – Myra Stilborn Although you bash her,
swat her, smash her,
and go to bed victorious,
happy and glorious
she will come winging,
zooming and zinging,
wickedly singing
over your bed.
You slap the air
but she's in your hair
cackling with laughter.
You smack your head,
but she isn't dead
-- she's on the rafter.
She's out for blood
-- yours, my friend,
and she will get it,
in the end.
She brings it first to boiling point,
then lets it steam.
With a fee, fi, fo and contented fum
she sips it
while you dream. | | |
