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Harvest Haven Happenings September 24, 2015

Posted on September 24, 2015 by Jeannie Van Popta

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"Clean, tasty, real foods do not come processed in boxes or bags; they come from the earth, the sea, the field, or the farm."

- Suzanne Somers

 

HH Apples

 

Fresh Harvest Haven Lamb

Lamb Leg Roast

Available Friday afternoon, September 25 and Sunday, September 27

Order your whole or half lamb and special cuts now!

 

Fresh Turkey

We’re taking orders for Fresh Harvest Haven Turkeys. The sizes range from 15 to 25 pounds at $4.65/lb.

Whole Turkeys will be ready Thursday, October 8 and Friday, October 9.

Turkey Roasts and Parts will be available Friday afternoon, October 23.

 

 

More Sale Items

Andouille Beef Sausage - Sale $9.75/lb Reg. $10.95/lb (See Recipe Box)

Harvest Haven Chicken Stock – Sale $7.95/L Reg. $8.75/L

Harvest Haven Medium Eggs – Sale 3 dozen/$12.50 Reg. $4.75/dozen

Harvest Haven Carrots – Sale 5lbs/$7.50 Reg. 2lbs/$3.50

Harvest Haven Apples – Sale 3 lbs for $6.50 Reg. $2.50/lb

 

The Recipe Box

Here's a Quick 'n Easy recipe. You can pick up all the ingredients (except milk) at Harvest Haven.

Andouille Sausage recipe

One Pot Andouille Sausage Skillet Pasta

1 tablespoon Ralo olive oil 
2 cloves Harvest Haven garlic, minced 
Harvest Haven onion, diced 
1 (12.8-ounce) package Harvest Havensmoked andouille sausage, thinly sliced 
2 cups Harvest Haven chicken broth 
1 (14.5-ounce) can Eden crushed tomatoes 
1/2 cup milk 
8 ounces Bioitalia elbow macaroni 
Nature's Cargo sea salt and freshly ground black pepper, to taste 
1 cup shredded Jerseyland OrganicsJalapeno Cheddar

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

Serve immediately and enjoy!

Recipe from damndelicious.net

 

Down on the Farm

Martin and James are all excited about the “new to them” mixer mill used to mix feed for the livestock.

Mixer Mill

But, there comes a time to stop jumping off of farm equipment.

Mixer Mill Splat

 

 

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Organics, Hydroponics and the Farmers Market

Posted on August 01, 2015 by Jeannie Vanpopta

"The only truly dependable production technologies are those that are sustainable over the long term. By that very definition, they must avoid erosion, pollution, environmental degradation, and resource waste. Any rational food-production system will emphasize the well-being of the soil-air-water biosphere, the creatures which inhabit it, and the human beings who depend upon it."

Eliot Coleman, The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener

When growing food, all aspects of our environment are important…wind, sun, rain, the tiniest earthworm, and the microscopic biodiversity in the soil. Soil matters.

We’ve been asked about the difference between organically grown greenhouse produce, such as Mans Organics, and conventional hydroponically grown. Martin wrote this brief description.

Comparison of Mans Greenhouse Organics and Hydroponically Grown Products

Mans Organics is soil based, with compost input. Not much different than how we grow our food, except more heat.

Hydroponic agriculture is very artificial. It might seem impressive that they can grow that much food in a small area, but that isn't the whole picture.

Just to provide the phosphorous, 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, hydroponic 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 lab grown hamburger. I like my veggies with dirt on them. :-)

Downtown Farmers' Market

Catch us at the Downtown Farmers’ Market every Wednesday, from 10:00 AM till 3:00 PM and with every purchase over $20.00, we’ll Roll Out The Rooster to Win.

You could win a $25.00 Harvest Haven Gift Certificate, a bag of Nature’s Cargo Salt, a bottle of Harvest Haven Spice Blend, or even an onion. Everyone’s a winner!

Rhode Island Rooster

Oops! Not this guy. He doesn’t get to come to the market with us.

Roll out the Rooster

This splendid spotted Holstein bird is our Roll Out The Rooster. And you think we don’t know farming….

***

Sale Items

Harvest Haven Inside Round Roast – Sale $9.29/lb Reg. $10.50/lb (See Recipe Box)

Harvest Haven Chicken Wings – FIRE SALE $3.50/lb Reg. $5.50/lb

Harvest Haven Oak Leaf Lettuce (red or green) – Sale $2.50 each Reg. $3.00 each

Harvest Haven Zucchinis (variety of sizes) - Sale $2.00/lb Reg. $2.75/lb

Oakleaf Lettuce2

Fresh Oakleaf Lettuce

***

The Recipe Box

Pulled Beef Poutine

This works just as well in the slow cooker – brown it first if you like, or just toss it all in – and you can get away with cutting back on the stock by half or more.

Beef:

canola or olive oil, for cooking

2-3 lb. beef pot roast, such as blade, cross rib or brisket

salt and pepper

1 onion, halved and thinly sliced

2-3 garlic cloves, crushed

1 cup beef stock

1/2 cup barbecue sauce

1/4 cup red wine (optional)

1/4 cup Worcestershire sauce

Potato wedges:

3-4 russet or Yukon gold potatoes, scrubbed and cut into thin wedges

canola oil

salt

1 cup cheese curds

green onions, chopped

pulled-beef-poutine

Preheat the oven to 275F.

Set a heavy, ovenproof pot over medium-high heat and add a drizzle of oil. Pat the beef dry with paper towel and sprinkle with salt and pepper; brown the meat on all sides in the pot. Push it to the side (or remove it and set it aside) and add the onion to the pot; cook for a few minutes, until starting to turn golden. Add the garlic and cook for another minute.

Return the meat to the pan and add the stock, barbecue sauce, wine and Worcestershire. Cover and braise in the oven for 3 hours – or put everything into a slow cooker and cook on low for 7-8 hours.

When the meat is done, pull it apart with two forks right in the pot, and turn the oven up to 425F. Put the potatoes on a heavy baking sheet, drizzle generously with oil, toss with your hands to coat the wedges well and spread out in a single layer. Sprinkle with salt. Bake for 15-20 minutes, or until golden.

Top the fries with warm beef and sauce, cheese curds and green onion. Serve immediately.

Serves 4, with extra beef left over for sandwiches.

Recipe courtesy of DinnerWithJulie.com

***

Down on the Farm

Keeping with the theme for this newsletter that every living thing is important, here’s a nice little story.

Jeannie, Martin’s wife, was walking to the house when she spotted a little grey thing next to the sidewalk. Upon closer examination, she discovered a baby Mourning Dove, its sibling and their nest of straw strewn on the ground under the Maple tree.

She called Dena to the rescue. But Dena was too short to replace the nest in the branches. (Sorry, no pictures of Dena up a tree. Would love to have shared that with you.)

IMG 6795
IMG 6795
 
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Harvest Haven Happenings July 16, 2015

Posted on July 16, 2015 by Jeannie Vanpopta

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"Life on a farm is a school of patience; you can’t hurry the crops or make an ox in two days."
▪ Henri Alain

Fresh From the Garden

The gardens are lush and growing vigorously!

Besides all the baby lettuces and spicy greens, we have green garlic, garlic scapes, baby potatoes, pungent onions, teeny zucchinis, and aromatic herbs.


Downtown Farmers' Market

Catch us at the Downtown Farmers’ Market every Wednesday, from 10:00 AM till 3:00 PM.
If you would like us to bring in a few things from the store that we don’t have at the market, please let us know a couple of days before.

Taking Orders for Fresh BC Fruit

Blueberries and Cherries are here. The report is that the crops are very nice this year. The weather has been warm and dry in BC.
Let us know what you need and we’ll call when we have your order.

Sale Items

Harvest Haven Ground Beef – Sale $5.49/lb for 3 lbs or more Reg. $6.99/lb (See Recipe Box)
Harvest Haven Beef Breakfast Sausage – Sale $7.99/lb Reg. $9.25/lb
Harvest Haven Baby Beets with Greens – Sale $2.49/bunch Reg. $3.00/bunch
Harvest Haven Baby Swiss Chard - Sale $2.49/ bag Reg. $3.00/bag
Frozen Organic Bananas - Sale $1.49/lb Reg. $1.99/lb (See Recipe Box)

The Recipe Box

Harvest Haven Hamburgers


1 lb ground beef
1/4 c dry bread crumbs
1 egg
1 tsp salt
1/4 tsp black pepper
1/4 to 1/2 tsp ground cumin
1 clove garlic, minced
Dash Worcestershire sauce
Small handful of chopped (fresh or frozen) cilantro
Mix all together (don’t over mix because it makes the hamburgers tough).
Shape into patties.
Barbecue on hot grill 4 – 5 minutes or until moisture comes to the surface of the patty on the first side.
Flip and barbecue 4 minutes or until desired doneness on second side.

Chocolate-Nut Banana Bread/Muffins


1 c mashed bananas (2 medium extra-ripe or frozen bananas)
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c butter
1/3 c honey
2 eggs
1 c chocolate chips
1/2 c walnuts, chopped
Puree bananas to make 1 cup.
Combine flour, baking powder, baking soda, and salt; set aside.
Melt butter and honey. (These can be creamed together if you prefer.) Beat in eggs, one at a time. Blend in pureed bananas. Blend in dry ingredients only until just mixed. Stir in chocolate chips and walnuts. Spoon into well-greased loaf pan or muffin cups.
Bake at 350°F 50 – 55 minutes for loaf or 15 – 20 minutes for muffins.
Let loaf stand in pan for 10 minutes. Turn onto wire rack to cool.
Makes one loaf or 12 muffins.

Down on the Farm


Martin and James have been working with a dilapidated baler – one that was in a condition of decay or partial ruin by neglect and abuse - trying to get the hay done between showers and breakdowns. They were learning patience.

Kurt Vonnegut’s statement summed up their frustrations: “Laughter and tears are both responses to frustration and exhaustion. I myself prefer to laugh, since there is less cleaning up to do afterward.”

Victor said, “My experience of farming has been more the case of always something fixing me.”

The guys bought a “new to them” baler – still some work on it to be done. But, here’s how they feel.

Doesn’t this remind you of Pharrell Williams’ Happy?




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