You don't need a flashy sports car or the latest smartphone to live an amazing life. Pick up a simple strawberry and bite into it. – Unknown | Summer Fun Summer fun on the farm in July consists of weeding strawberries, picking strawberries, weeding carrots, picking strawberries, weeding onions, picking strawberries, weeding strawberries, and eating a few strawberries. The kids ask, "Are we having fun, yet?" | Tony, our visitor has been having fun, although we had to have him on a short leash so we wouldn't lose him in the hayfield. With all the rain it grew amazingly tall this year. | He's free to walk where he will now because James has cut the hay. However, while cutting hay James saw two visitors that are not welcome to go where they want to. It seems that the trout pond on the back side of the farm has attracted more than waterfowl. Two white-tailed bucks were ambling along the fence as James was getting closer to them with the tractor and haybind. Their tracks were in the mud around the pond, along with Harriett's. Let's hope Harriett is doing her job at keeping them away from the gardens. | Here's a funny story that happened to our friend Jennifer who lives in Lethbridge. The deer liked to camp in her backyard and munch on the tender greens and roses in her garden. Igor, our computer nerd who lives upstairs in the same house built a tall sturdy wooden fence to keep Jennifer's garden safe from munchers. When the fence was finished and the gate secured, our friends thought that would be the end of issues. Well, the next morning it was obvious the deer were unhappy with these new developments. Jennifer found that they had ripped out her flowers from the beds in front of the house and just tossed the plants around, not even eating them. The deer had made their sentiments known in no uncertain terms. | Our gardens have been nicely weeded and are growing well. Garlic scapes will be harvested shortly and we'll have green garlic in the store. Yum! Lettuces, other greens, and herbs from Jeannie's garden are being picked and packaged for sale. It's been a great growing season. | Talking about things growing…the turkey poults have become quite robust. They were trying to fly out of their small pen, so were moved to the barn where they can really spread their wings and fly, or try to fly. These turkeys can't fly, but they try. | And we received 1100 broiler chicks. We've never had so many, but Martin says we can sell all of them. So, to all our customers, get your freezers emptied by the fall in order to fill them with Harvest Haven chicken. | 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 of our best. If you want less than a 10-pound flat, there will be smaller containers in the cooler. Watch our Facebook page, Instagram, and email announcements for when they are available. To be sure to get what you want, call us at 403-329-9157 or email: solutions@harvesthaven.com. | Our pasture-raised chicken parts are back in stock! For all your favorite recipes and barbecuing now that it's hot, we have boneless breasts, boneless thighs, drumsticks, and wings. Tender and juicy. | Everyone has been enjoying the Mans Organics' heirloom tomatoes! There are several varieties and sizes to suit your needs. Eggplants come in a couple of varieties, too. There are so many ways to serve this staple of Mediterranean cuisine. Brighten your summer salad with red, orange, and yellow peppers, and add crunchy long English or mini cucumbers. Comparison of Mans Greenhouse Organics and Hydroponically Grown Products Mans Organics is soil-based, with compost input. It's similar to how we grow our food, except with more heat and protection from environmental elements, like wind and snow. Healthy soil with good structure is of prime importance to Mans Organics. Also, organic certification requires that produce be grown in soil. Hydroponic agriculture is very artificial. It is a process of growing plants without soil by adding nutrients to the water. It might seem impressive that that much food can be grown in a small area, but that isn't the whole picture.
Just to provide the phosphorous fertilizer, there's a strip mine to harvest the ore, a smelting plant to refine it, and a fluoride waste stream. Hydroponic agriculture doesn't use less land than our gardens do. Just like feedlots don't use less land than range cattle do. The appearance is deceiving. Also, hydroponics plants don't coexist symbiotically with microbiology. There are no fungi or nematodes or beetles. There is no ecosystem. As far as I can tell, it's about the same as a lab-grown hamburger. I like my veggies with dirt on them. | Harvest Haven Boneless Skinless Chicken Breast – Tender, moist, tasty, and so easy to prepare for that special dinner or a quick meal for the family on the go. Organic Nectarines – It's time to enjoy the fresh, sweet flavor of nectarines with all their juiciness. Here's an interesting tidbit: at the stem end, you find a yellow stripe across the top that is indented. As the fruit ripens on the tree, it pushes against the branch. This creates the indent and shades it from the sun, preventing the skin from turning red. Tree-ripened nectarines will have a yellow mark from where it ripened on the branch, which means the fruit will soften and have good flavor. Mans Organic Eggplant – The eggplant is a nightshade vegetable, like potatoes, tomatoes, and peppers. It originally comes from India and Asia, where it still grows wild. Eggplants made their way to Europe in the 7th and 8th centuries. It has a rich, meaty inside that takes on a creamy consistency when cooked. You can roast, bake, steam, or sauté eggplant. When it's cut up, it makes a good addition to curries and soups. My favorite recipes are eggplant parmesan and moussaka. Bioitalia Organic Olive Oil, 750 mL and 2 L tins – This delicate oil is made from the best selection of organic olive varieties in southern Italy. Their origin is guaranteed by a system that follows the product from the field to the table. An excellent product. Harvest Haven Strawberries – Fresh from the field, sweet and so good! You must have some. Organic Pecans, 180 g – This native of northern Mexico and the southern United States is a nutrition powerhouse packed with vitamins and minerals. Their rich, buttery flavor and natural sweetness make a tasty snack and a delicious addition to your baking. | Please note, all ingredients in our recipes are organic. | Grilled Nectarine and Chicken Salad 2 small Harvest Haven chicken breasts, diced (bake or grill as preferred)
4 cups chopped romaine lettuce
1 avocado, peeled, pitted, and diced
3 small tomatoes, quartered
3 strips cooked Harvest Haven grass-fed beef bacon, crumbled
2 nectarines, pitted and sliced
1 tsp olive oil Dressing:
2 tablespoons balsamic vinegar
1/2 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon tahini
1 tablespoon water
1/8 tsp salt
1/8 tsp black pepper Pre-cook the chicken and the bacon ahead of time and set aside. Heat the grill and reduce to low. Drizzle the sliced nectarine pieces with 1 tsp olive oil and place on the grill, not over direct flame for 3 minutes, then flip each piece and grill 2 more minutes. (Each piece should be warmed and slightly soft with grill lines, but not overcooked so they are falling apart, keep a close eye on them as they are grilling!) While the nectarine is grilling prepare the salad. Add the romaine to a large bowl, top with the diced avocado, sliced tomato, chopped chicken, crumbled bacon, and once grilled, the nectarine pieces. Whisk the dressing ingredients vigorously in a small bowl and drizzle over the salad. Divide the salad between two bowls/plates and enjoy! | Sauteed Eggplant 1 medium Eggplant (1 lb, sliced into 1/4-inch-thick rounds)
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 cup olive oil (more as needed) Slice the eggplant crosswise to make circles, about 1/4 inch (6 mm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. If the slices are damp, pat them dry. Sprinkle the eggplant slices on both sides with garlic powder, sea salt, and black pepper. Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-low to medium heat. Working in batches, add the eggplant slices in a single layer. Saute eggplant for 3-6 minutes per side, until soft, browned, and caramelized on both sides. Repeat with the remaining eggplant slices, adding about 1-2 tablespoons of oil per batch. | Fresh Strawberry Pie For the Crust:
1 cup graham cracker crumbs
1/2 cup coarsely chopped pretzels
1/2 cup pecans, coarsely chopped
1/4 cup sugar
8 tablespoons butter, melted For the Filling:
2 pounds fresh Harvest Haven strawberries tops removed, divided
3/4 cup sugar
1/3 cup boiling water
3 tablespoons cornstarch
1 teaspoon vanilla extract Prepare the crust: In a medium bowl, stir together the graham cracker crumbs, chopped pretzels, pecans, and sugar. Stir in the melted butter until well combined. Press the mixture into the bottom and 1/2 inch up the sides of a greased 9-inch springform pan. Set in the refrigerator to chill while preparing the filling. Prepare the filling: Place 1 1/2 cups of the berries into the bowl of a food processor or blender and puree. Add the sugar, boiling water, and cornstarch and blend until smooth. Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture starts to boil, continue to boil for 3 minutes, stirring constantly. The mixture will be very thick and should become less cloudy and more jam-like as it cooks. After 3 minutes, remove from the heat. Stir in the vanilla extract and allow the glaze to cool while you prepare the rest of the strawberries. Cut the remaining strawberries depending on their size – cut very large berries into eighths, and smaller berries into quarters or halves. Stir the cut strawberries into the glaze and pour into the prepared crust. If desired, arrange the strawberries cut-side down. Chill the pie for 2 hours, until the glaze has set. Keep the pie chilled until ready to serve. Pie is best served the same day it is made. Serve with fresh whipped cream. | Showing How It's Done Last summer, Mathijs, who is our aspiring videographer, filmed and produced this video of himself and his sisters, Konstantijn and Marseilles, picking strawberries. With buckets in hand, they head out to the strawberry field, where they take turns using the RoHand II and picking on their knees. After all their years of experience, they are proficient at picking the best. | | |
