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August 7, 2024

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Weeding is as necessary to agriculture as sowing.Mahatma Gandhi

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Around the Farm

More Projects

What would Harvest Haven be without some kind of building project going on?

We've been wearing hard hats since we bought the farm in 1995 – removing old buildings and erecting new ones, raising hay shelters, constructing solid roads, and digging ponds big and small.

Martin and James would get too bored if they didn't have a challenge.

The major project for the fall is a new barn for laying hens. We've expanded the flock, so the sod barn isn't large enough. It'll be used for the young layers after they're too big for the hatchery and too small for being mixed with the older laying hens.

Using the clay that was dug out for the trout pond, James is preparing the ground for the new layer barn. He loves playing in the dirt with his toys.

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Martin is playing with bricks and mortar after finally deciding how to construct Jeannie's garden shop. He says the job is relaxing. And Jeannie's excited to have a place to work with her plants and to store the garden tools.

Mathijs gets to have time with his dad and learn some new skills, too. All good.

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The whole family, along with friends, helped Martin sort cows on a beautiful summer morning. It was time for Bob, the bull to get to work, but not with all of the cows. Some of the heifers are his offspring, so they get to keep company with a little Red Devon bull our friend provided us. Other heifers will become steaks, so they're not bred. They hang out far away from either bull.

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The broiler chickens and turkeys are big enough to go out on pasture as soon as this unsettled weather passes and we have warm sunny days again. Cool damp conditions are too much of a change for them, so we wait.

The showers have been nice for the gardens and pastures. We wouldn't be able to produce much without irrigation, but everything seems to grow exponentially when it rains, especially the weeds. We haven't had any takers on the u-pick weed idea.

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Changes Coming

The provider for this newsletter has been bought by another company, so things are changing. We're not sure if we'll continue to publish the Harvest Haven Happenings after the end of August.

If you would like to continue receiving this publication, please reply now to let us know.

We hope to be able to let you know what's happening by the next issue on August 21.

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Harvest Haven Pasture Raised Chicken - Order Now

We may not be able to remind you about ordering fresh chicken in September if we no longer have the Happenings. So, we're recommending that you order now.

Our pasture-raised broiler chickens get fresh air, sunshine, vibrant grasses, and real bugs, and they are not exposed to hazardous ammonia buildup in a confined barn. Portable cages on pasture provide a low-stress environment resulting in a mortality rate that is nearly zero. The meat from pasture-raised chicken is a richer color, tastier, and obviously healthier with no risk of salmonella or bacterial contamination.

The portable cages have several advantages for the birds and the farmers who tend the operation. The system is very simple to build and operate, and it's not noisy or invasive in the environment.

Another major advantage to portable cages is the spreading of the chicken manure evenly over the pasture without the use of machinery. The fields explode in greenery after the chickens have done the job for the farmer.

Fresh WHOLE chicken will be ready on Friday, September 13th, and Sunday, September 15th.

Fresh chicken PARTS will be ready on Sunday, September 15th.

You can place your orders now.

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Harvest Haven Barbecue Box

Let's barbecue! Enjoy these tender cuts of premium pasture-raised beef and lamb.

This box includes:

2x T-Bone 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

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New Product- Avalon Organic Ice Cream

Avalon Organic Ice Cream is sooo creamy and delicious, you must get some!

And it's made with all organic and natural ingredients.

We have these wonderfully rich flavors:

Black Cherry – with real organic cherries

Chocolate – with organic Dutch chocolate

French Vanilla Bean – with organic vanilla flavor and vanilla bean seeds

Mocha Fudge – with organic Dutch cocoa and organic coffee extract

Mountain Blueberry – with organic blueberries

Strawberries & Cream – with organic strawberries and cream

Enjoy them all!

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Our Farm Favorites

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 Thyme – This Mediterranean herb from the mint family is a culinary staple, either fresh or dried. The subtle flavor tastes slightly earthy with a lemony tinge. Its subtleness makes it great for adding to soups, veggie dishes, potatoes, and meats.

Harvest Haven New Potatoes – Every summer we wait impatiently for these gems of pure delight. There's nothing else like boiled new potatoes with fresh cream and dill.

Harvest Haven Dill – Sometimes called dill weed because it can grow like a weed in your garden, this aromatic herb has a sweet grassy flavor. It is often paired with salmon, potatoes, and yogurt-based sauces. Use it to garnish soups or roasted vegetables, sprinkle on cucumber or potato salads, add to baked breads, and incorporate into sauces, marinades, or salad dressings. And an absolute must for pickles.

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 they ripened on the branch, which means the fruit will soften and have good flavor.

Avalon Organic Mountain Blueberry Ice Cream, 946 mL – Creamy and delicious! Made with all organic and natural ingredients, this ice cream is a must-have for a dessert topping, in a cone, or just with a dish and spoon.

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The Recipe Box

Please note, all ingredients in our recipes are organic.

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Lamb Chops with Mustard-Thyme Sauce

Marinade
2 tablespoons olive oil
2 tablespoons lemon juice
1 tbsp thyme, fresh
1/4 teaspoon black pepper, cracked
3/4 teaspoon sea salt
2 cloves Harvest Haven minced garlic

Lamb Chops
1 tablespoon olive oil
4 Harvest Haven lamb chops

Sauce
1 cup white wine or red wine
1/4 cup Dijon mustard
Fresh Harvest Haven thyme
1 clove garlic minced
2 tablespoons heavy cream

In a medium bowl, combine olive oil, lemon juice, thyme, black cracked pepper, sea salt, and minced garlic.

Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
Let the lamb chops sit at room temperature in this marinade for 30 minutes.

Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.

Cook on medium heat for about 4 minutes on one side. Then 4 minutes on medium heat on the other side.

Remove the lamb chops from the skillet.

Add wine to the same skillet and bring to a boil.
Add mustard, fresh thyme, and minced garlic.
Bring to a boil and reduce the sauce, until it thickens. It should take a couple of minutes.

Add 2 tablespoons of heavy cream. Taste the sauce and add another tablespoon of cream, if desired.

Add back the pan-seared lamb chops.

Simmer on low-medium heat to heat them through.
Season the sauce with salt and cracked black pepper, if needed.

Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a few minutes. Then, remove from heat, and allow the lamb chops to rest, covered.

To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

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Swedish Dill Potatoes

1 1/2 pounds Harvest Haven new potatoes
1 tbsp butter
1 tbsp heaping flour
1/3 cup cream
1/3 cup milk
1 bunch fresh Harvest Haven dill
Salt and pepper, for seasoning

Use a medium or a large pan to boil potatoes. Cook until they're soft.

Drain the water from the potatoes and place them back on the heat for 2 to 3 minutes to remove additional moisture --- set aside to cool.

Place a small or medium-sized saucepan over medium-low heat.

Add and melt butter.

Add flour and mix until it turns into a soft paste.

Add cream and whisk to avoid getting clumps.

Slowly add milk and continue whisking; lower the heat and simmer for about 4 to 5 minutes.

Season with salt and pepper --- and nutmeg, if desired.

The creamy sauce would be slightly thicker now. Mix with a spatula or wooden spoon, scraping the sides of the pan, making sure there are no lumps in the cream.

Pour sauce into cooked potatoes and mix.

Add chopped dill, then mix again to combine evenly.

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Nectarine & Blueberry Cobbler

8 nectarines
1 cup BC blueberries
1 tablespoon sugar
2 tablespoons lemon zest (zest from 1 lemon)
2 tablespoons lemon juice
1 1/2 tablespoons flour

For the crumble
3/4 cup brown sugar
1 cup rolled oats
3/4 cup flour
1 teaspoon cinnamon
1 stick butter (COLD and diced)

Preheat oven to 350 degrees F.

Cut the nectarines into large cubes. Add the nectarines, blueberries, sugar, lemon zest, lemon juice, and 2 tablespoons flour to a bowl. Mix until well combined then let rest while you make the crumble. If the mixture becomes too juicy, add a little more flour.

In a food processor, electric mixer, or using your hands, combine the brown sugar, oats, flour, cinnamon, and cold butter, until the mixture comes together and has formed little crumbs the size of peas.

Grease the inside of a 9×13 inch baking dish and add the nectarine and blueberry mixture. Evenly sprinkle the crumble topping and bake for 50-60 minutes, until the top is lightly browned and crisp, and the fruit is bubbly. Let the cobbler cool for at least 10 minutes before serving, and top with vanilla ice cream.

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Down on the Farm

Firing Customers – Part Two

As we've said before, we love our customers and will do whatever we can to see that their needs are met. In the Harvest Haven Facebook post about the last customer firing, we received great support from those who shop with us, while we had a couple of know-it-alls who have never been in the store, telling us how to run our business.

One percent of entitled customers cause 99% of the grief for a business. We're not about to let that happen to us.

Martin had another encounter with a customer we had no choice but to fire. Here's Martin's account:

So, I had to fire another customer this week. This week the honour goes to Amelia Peesker.

And before anyone goes thinking that we're just impatient intolerant people, I'd like to point out that we've been suffering from her selfishness and rudeness for many years. We do try to hold our tongue and be patient. We know that we all have bad days and that we must bear one another's burdens.

But, let me pursue my pernicious habits as always and overshare my experiences.

In 2019, Amelia ordered a flat of strawberries and when we had them ready, we called her to come pick them up. When she came to the till to pay for them and we told her the price (which was only about $6/lb at that time), she loudly and rudely remarked that she'd have to take out a new mortgage at prices like that. And she did that in front of two new customers that were waiting in line. She was glad they heard it.

I winced and told her that she could get her berries somewhere else. She said she didn't want other strawberries. So, she knows ours are better, but needs us to feel as bad as possible for making a living.

We put up with her. Honestly, we grimaced every time we had to deal with her. She was so rough and rude and always bitching about our prices. She's not poor. Just for the record.

We put up with her for years. And I didn't just give her the cold shoulder. I tried to befriend her and hoped she'd soften up.

She came into our store one time just loudly bitching about Donald Trump being President. Again, making a scene in front of our customers. I asked her if she could name a single political policy that Trump enforced that she disliked. She couldn't come up with a single thing. She just insisted that Trump was an asshole and that she didn't like him. The usual ignorance.

I asked how she'd feel if people spoke the same way about her. She said she wouldn't care. So, I guess we'll see if that's true. She receives this newsletter.

We still tolerated her after that.

Fast forward to 2024.

It was a cold spring and our strawberry patch was late and the harvest a little thinner than most years, but we still had more berries than our competition. We had all kinds of people contacting us for berries this year because everybody else was sold out.

It was entertaining for us to see all kinds of old "customers" who hadn't bought berries from us for years scrambling for ours and ending up on our long waiting list. Everybody insists on receiving the best customer service, but seldom do people recognize their obligation to provide faithful patronage. Many folks are about as faithful as opportunistic stray cats that go wherever the advantage is. They forget that nobody will care about them when there's a shortage.

Amelia wanted strawberries but we had a decision to make.

Do we try our best to get her some strawberries so she can bitch about the price again? Or do we call one of our favorite customers who wanted multiple flats this year so she can come in joyfully and buy all kinds of other groceries while she's here?

It wasn't a hard decision, personally or financially.

The season was almost over and Amelia left a message on our answering machine, "I didn't get any berries this year and I'm wondering what's going on over there!"

I told her very nicely that we barely had enough berries to satisfy our faithful customers, so she wouldn't be getting any this year.

She cut me off and said, "Sounds like you're being pretty selective over there," and then hung up the phone.

So, I called her back. She got her husband to pick up. I told Merv that his wife just hung up on me and that we're not okay with being treated that way. I told him that I didn't think he was okay with the way she treated me, either.

She snatched the phone from him and began shouting at me. She denied hanging up on me and told me it was just a phone connection problem. She was lying and I told her so. She was so childish.

Then she started screeching at me, "You're not Trump! You're not Trump! You're not the end all, be all! You think you're so much better! You're not the end all, be all! You're not Trump!"

It was ghoulish. I told her that she was being really unpleasant. She said, "So what!", and then hung up the phone again.

So, I called her again. After all, she was having phone connection issues, right? She didn't pick up, so I left her a message letting her know that we were done doing business with her.

I'm not making this stuff up.

Tell me, why should we do business with people who hate us? Why should we allow people to bite our hands while we try to feed them?

There will be more of these postings. If people are so confident that they're justified in acting this way, then they won't mind us sharing their tantrums with the whole world.

The irony.

Amelia says, "You're not Trump!"

We say, "You're fired!"

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