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August 21, 2024

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"I love how summer just wraps its arms around you like a warm blanket." — Kellie Elmore

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Around the Farm

Summer Maintenance

August is just a tiny bit slower workwise than the months on either side of it. It's a time of maintaining the gardens, moving livestock, and taking time for other projects.

Some weeding continues, but the produce has mostly outgrown the competition. Lettuces and herbs are not as robust so Jeannie and Jennifer have been keeping those beds clean.

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The garlic has been harvested. Fresh garlic and garlic scapes are in the store for everyone to enjoy.

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New potatoes, beets, and carrots are dug as more are needed for stocking the store. The main harvest happens in September and October.

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The turkeys, broilers, laying hens, beef cows, and sheep get moved to new pastures every day or two or as needed. The fields are lush with fresh green growth.

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James expressed to us the other day how he appreciates having time to maintain the equipment. Besides using it, it seems the next best thing for him is to clean and service it. That way, he'll enjoy using it that much more!

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Martin has been enjoying some "downtime," too. His idea of downtime is to find another project. He's been laying bricks for Jeannie's garden shed, howbeit only a few at a time. But in this case, every brick counts.

When asked how soon he expected to have it finished, he replied, "Maybe next spring." There was a slight groan from Jeannie in the background. But at least the project has started and she's thankful for that. Perhaps, Martin's strategy is to underpromise and overdeliver?

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Changes Coming

We received wonderful emails from so many of you. Thank you very much for your expressions of appreciation!

We're going to continue publishing the Happenings but with a different service.

If you don't receive the newsletter, let us know. You can also find it on Harvest Haven's Facebook page.

Please let us know if there are any glitches as we switch over to Mailchimp.

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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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Health Benefits of Zucchini

Yes, zucchini is nutritious. Known for its profusion and endless jokes about being shared with everyone in the neighborhood, this mild flavored summer squash is packed with many important vitamins, minerals, and antioxidants.

Zucchini contains zeaxanthin and several other compounds that can play a role in preventing oxidative stress. This, in turn, may limit the likelihood of developing cancer. Zeaxanthin and lutein reduce the risk of developing cataracts and other eye-related health problems.

It is rich in vitamin B6, which helps with regulating blood glucose and may even play a protective role against diabetes.

Because zucchini is high in fiber and low in calories, it aids digestion and may limit suffering from a variety of GI issues.

So, the next time you pass along that abundant zucchini harvest know that you are sharing health with the wealth.

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New Back to Basics Products

Jeannie made two new body care products to complement the Whipped Tallow Face Cream and Whipped Vanilla Orange Body Butter. Soft, creamy, and delicately fragranced moisturizers that make your skin feel so smooth.

These tallow-based creams are made from organic ingredients, without hormone-disrupting chemicals, or petroleum products.

Tallow is uniquely compatible with the biology of our cells because it consists of 50 to 55% saturated fat, just like our cell membranes. The result is healthy toned skin that looks, feels, and is, good.

Tallow contains skin-nourishing ingredients that plant-based oils do not, like the abundance of fat-soluble vitamins (A, D, K, and E) that naturally occur in pastured tallow, along with the potent anti-inflammatory conjugated linoleic acid (CLA) and anti-microbial palmitoleic acid.

Back to Basics Whipped Tallow Brown Sugar Body Scrub

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Here are a few reasons why brown sugar is good for your skin.

1. Scrub

Brown sugar is popularly used as a scrub for exfoliating your skin. It is a source of glycolic acid which is the smallest alpha-hydroxy acid (AHA). Because of its small size, these molecules can penetrate deep into the skin. It loosens the bonds of skin cells and promotes new cell growth. Sugar facial is better than artificial glycolic treatments. Brown sugar exfoliates dead cells from the outer skin.

2. Moisturizer

Brown sugar is a natural humectant. It draws moisture from the environment and transfers it to the skin. It serves as a natural moisturizer which keeps the skin soft and at the same time hydrated. Raw sugar is coarse. Brown sugar is gentler than salt and softer than granulated sugar.

3. Radiant Glow

As brown sugar exfoliates dead cells from the outer skin and hydrates the skin, it gives the skin a shiny glow. It works to prevent and assuage problems of tanned skin. It can be applied on the legs, back, and shoulders.

4. Removes Scars

The application of brown sugar helps to lighten skin and diminish the scars. Glycolic acid present in brown sugar is known to make the skin fairer. It also controls the melanin formation.

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Back to Basics Honey and Baking Soda Face Polish

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Honey speeds up your skin cells' healing processes. If you have blemishes or an eczema outbreak, honey that's unpasteurized could speed healing and reduce inflammation.

Raw honey is also a natural exfoliator, which means applying it to your face takes off dry, dull skin and reveals new skin cells underneath.

Feel good about your skin. Let your skin feel good about you!

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Our Farm Favorites

Harvest Haven Pastured Chicken Breasts – Tender, juicy, and moist chicken breasts that are full of flavor, perfect every time!

Harvest Haven Garlic – Fresh from the garden garlic is a must for every kitchen.

Harvest Haven Zucchini – Zucchini translates to "small squash" in Italian. It's a member of the cucumber and melon family and is best when it's small and tender. Zucchini is full of potassium and vitamin C and is low in calories.

There are many ways to prepare this squash from savory to sweet.

Bioitalia Organic Spaghetti, 454 g – Bioitalia pasta is made from the best organic durum wheat from the regions of southern Italy. Its known origin is guaranteed by a system that follows the product from the field to the table.

Replicating a handmade process according to Neapolitan pasta makers' methods. The drying is slow and the bronze extruding machines give it a rough and porous surface perfect for the sauce to stick on. The real good taste of traditional pasta.

This pasta has an ideal firmness to the palate and does not overcook, making it perfect for your savory Mediterranean sauce recipes.

Organic Thomcord Grapes, 1 lb – These are a mix of Thompson grapes and Concord grapes. These seedless grapes have a sweet, plummy flavor with hints of red wine and perfume.

Their sweet and slightly tangy flavor is a great natural treat, pairing well with cheese, especially soft cheese like brie or blue, adding a fruity element to cheese platters.

These grapes can be used to make homemade jams and preserves, and incorporated into desserts like tarts, pies, and fruit salads.

Let's Do Organic Tapioca, 170 g – These organic tapioca granules are crafted from the root of the tapioca plant. Native to South America and the West Indies, tapioca was enjoyed by the Mayans. Tapioca is an important ingredient in numerous regional and ethnic cuisines.

Use Tapioca Granules as a thickening and stabilizing agent, replacing cornstarch to thicken custards, fruit pie fillings, and more. It makes a quick-cooking, convenient, and delicious tapioca dessert.

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The Recipe Box

Please note, all ingredients in our recipes are organic.

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Grilled Chicken Breast

1 3/4 lb Harvest Haven chicken breast

Marinade:
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
3/4 teaspoon dried thyme, (or about 6 sprigs fresh thyme, leaves stripped and chopped)
1/2 teaspoon dried oregano, (or about 1/2 tablespoon fresh oregano)
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper

Lemon Honey Butter:
1/4 cup butter, (melted and cooled at room temperature)
1 tablespoon fresh lemon juice
3/4 tablespoon honey

Make the marinade. Whisk all the ingredients together in a small bowl; set aside.

Pound the chicken thin. Working with 1 chicken breast at a time, place a breast inside a gallon zip-lock bag. Use a meat mallet, rolling pin, saucepan, or skillet to slightly flatten the breast to an even thickness from end to end. It should be around 1/4 to 1/2-inch thickness.

Marinate the chicken. Place the chicken in the bag with the marinade, and massage to coat. Seal the bag and place it in a bowl to prevent leakage.

Refrigerate for at least 4 hours or overnight. Do not marinate for more than 24 hours!

Prepare the grill (indoor or outdoor). Preheat the grill on high for 10-15 minutes.

Or if you use a grill pan, set it over medium-high heat.

Remove the chicken breasts from the marinade and place the chicken breast on the prepared grill. Brush the chicken all over with the honey butter and grill. Flip the chicken breast at the halfway point.

Cook the chicken for about 3 minutes on each side or until the meat is registered at 165°F before removing from the grill. Do not overcook!

Let the chicken rest. Transfer the cooked chicken to a platter and let rest for 5 minutes before serving.

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Creamy Zucchini Pasta

8 ounces Bioitalia spaghetti
1 pound zucchini (2 medium thin zucchini), sliced into 1/4-inch rounds
4 Harvest Haven garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon onion powder
1 teaspoon salt, divided, plus more if desired
2 tablespoons butter
2 tablespoons flour
1 1/2 cup milk
1 teaspoon lemon zest
1/2 cup shredded Parmesan cheese, plus more to garnish
1/4 cup shredded Pecorino Romano cheese
1/4 cup chopped Harvest Haven basil leaves, for garnish
2 tablespoons Italian seasoned panko, for garnish (optional)

Bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Drain and toss the pasta with a bit of olive oil.

Meanwhile, slice the zucchini and mince the garlic.

In a large skillet, heat the olive oil over medium-high heat. Add the zucchini slices. Cover the skillet and cook for 1 minute, then uncover and stir, moving the bottom slices as necessary. Cover again for 1 minute then uncover and stir in 1/2 teaspoon salt and onion powder, moving slices to the bottom layer as necessary so that they can get browned. Reduce the heat slightly. Keep the pan uncovered and cook for about 6 to 8 more minutes until most of the zucchini are tender and browned, continuing to flip the zucchini and move them to the bottom layer so they cook evenly. Add the minced garlic in the last 1 minute. Then remove from the heat.

Melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly for 1 minute. Add a splash of milk and whisk it in: the sauce will instantly turn chunky. While constantly whisking, continue to add splashes of milk until the entire quantity is incorporated and smooth. Increase the heat and continue whisking until the sauce starts to bubble and thicken, about 2 to 4 minutes. Stir in the Parmesan and Pecorino cheese, lemon zest, and 1/2 teaspoon salt.

Add the cooked pasta to the skillet with the zucchini and stir in the sauce. If the sauce is sticky, add a splash of milk and stir it in to form a creamy sauce, heating it over medium-low heat if necessary. Taste and add the remaining 1/4 teaspoon salt.

To serve, add the garnish (do not omit!): top with chopped basil, breadcrumbs, or more grated Parmesan, fresh ground black pepper, and optional red pepper flakes. Leftovers store well refrigerated for up to 3 days.

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Thomcord Grape and Peanut Butter Crumble

For Filling
480 grams Thomcord grapes, roughly 3 3/4 cups
100 grams sugar
7.5 mL fresh lemon juice
15 mL minute tapioca

For the peanut butter crumble
70 grams rolled oats (or large flake oats)
45 grams flour
50 grams brown sugar
60 grams smooth peanut butter
58 grams butter

To make the filling:

Rinse the grapes thoroughly and dry them.

Put the grapes into a medium saucepan and slightly mash. Add sugar and lemon juice to the pan, and cook on medium-high heat to bring the mixture to a boil. Continue heating for 6 to 8 minutes.

Let the mixture cool for 10 minutes, add the tapioca, and then let it sit for 1 hour to cool at room temperature.

To make the peanut butter crumble:

Preheat the oven to 350ºF.

Mix all the dry ingredients in a medium bowl, then work in the butter, followed by the peanut butter until the mixture resembles a coarse crumble (you can use your hands, a fork, or a pastry cutter for this step).

Crumble the mixture over the grape filling.

Bake the crumble for about 40 minutes, until the fruit filling is bubbling hot and the crumble is beginning to brown on the top.

Let the crumble cool for about 30 minutes before serving. Serve warm or cold.

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Down on the Farm

Firing Customers – Part Three

The stronger a culture, the less it fears the radical fringe. The more paranoid and precarious a culture, the less tolerance it offers. - Joel Salatin, Everything I Want to Do Is Illegal: War Stories from the Local Food Front

Here's one more situation for you. We occasionally have "tire kickers" drop by the store. They may buy a small token and say, "I'll be back." Not.

Martin relates his experience with such a one.

Total disappointment in product and staff. The sourdough bread taste [sic] like plastic, ended up throwing away. -5 stars. Review wont [sic] post without a star, only reason it has one. Go to Coaldale Bakery. - Bruce Friesen.

Nice review, huh? I'd like to tell the rest of the story.

It was one of the first beautiful Sunday mornings of 2024 and the sun was shining. Bruce Friesen went for a Sunday drive with his friends and ended up at our shop to poke around and check things out.

He was wearing his Lethbridge Herald jacket, making it clear that he held a job at the Herald that he took seriously. After a few moments of conversation about how nice our building was, he asked me if I had ever considered running ads in the newspaper to get more traffic. He let me know that he's the advertising director for the Lethbridge Herald and that he could help to get a bunch more traffic to our store.

I explained to him the same thing we've told many others who have come promising to have the power to bring us new customers. I told him that we're looking for high quality customers, not a high quantity of customers. I told him that one-time tire kickers and tourists are often a cause of wasted time and energy and even problems, and that we only want people shopping here because they're convicted that proper agriculture and diet are paramount. We want relationships, friendships, partnerships. Not transactional formality and cold shoulders.

Honestly, 99% of our bad reviews are left by one-time or zero-time customers. I think other businesses can relate to this.

I went on to tell him that we've even learned as a business to share our moral convictions openly because we're not interested in feeding people who expect us to remain silent about them. I told him that the globalist left is evil and we don't want to be nourishing our enemies.

He told me that I had to respect everyone's point of view, and I told him that I didn't. He said, "Let's agree to disagree." I said that I don't believe in that. So, he left.

I was honest and earnest with Bruce and he hated me for it. There's no other way to put it. He came to tell me how important and powerful he is and treated me like I was answerable to him. It was very unpleasant.

So, I know, I overshared, right? I didn't have to pick a fight. But I'm telling you, it gets old. These people come and act like they have the authority to require political correctness from us in our own building on our own property. The presumption is incredible. As though being a customer puts them in charge. I knew he didn't want to hear what I had to say, but I also knew he needed to hear it.

I wasn't nasty. I was just open and unconcerned about whether he liked what I had to say.

We didn't hear from him. A while later we found that he had left a Google review a few months after being here. It must have been eating at him.

And look at the review he left! First, he comes offering to help our business, and now he's trashing it. Does the advertising director for the Lethbridge Herald have goodwill for local Lethbridge businesses or is he thinking he's God with the power to prosper his neighbor or destroy them at his preference?

Earlier this year, we had an off-taste in our bread that most people couldn't even notice. It was an issue with our starter, and we corrected it as soon as we diagnosed it. Brian got one of these loaves and instead of being a grown adult and calling the business with his concern like a good customer would (we'd have been glad to give him a replacement loaf), he decided to trash our business publicly and as vindictively as he knew how.

Who does that? I can understand being turned off or uninterested in returning to a business after a bad first impression. But who are these people who seek to destroy their neighbor's livelihood after feeling a little miffed?

Doesn't Bruce exactly prove our point? He was a tourist and he caused trouble. Look, we don't have a problem with people coming to check out what we do on a nice Sunday afternoon, but most of the time, the tourists just want to be entertained. They want to ask all kinds of questions and after you answer them all, they never return. It's all about them.

They always promise to return or tell others, and nothing ever comes of it. They certainly don't want to hear you say anything they disagree with. They're here for their pleasure. They want service. They want to be served. I'm not whining. I get that it comes with the territory. I'm just sharing how things are.

Bruce is exactly the kind of person that we try to filter out so that we don't have to deal with their selfish behavior. That's why we don't advertise. And that's why he was offended with me and what I was saying. I was talking about him.

We don't want people shopping here if they're going to get nasty with us every time we fall short of perfection. Why live to please someone so merciless?
And, we don't want people shopping here if they hate openness and honesty.

I can understand why Bruce doesn't like to hear out viewpoints that challenge his perceptions and experiences. I wasn't exactly trying to make him feel comfortable. But is revenge warranted? Is it a moral crime to make somebody think outside their box?

It used to be that you were only punished if you committed an offense.

Nowadays, people like Bruce will punish you even if they're just offended.

We're not concerned. We're not needing him to take down the review. We just want to make people's ugly behavior public. If they're so proud of their behavior and opinions, they won't mind us sharing it with everyone.

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