At one point you subscribed to our newsletter, but up until now we’ve only been sending the Harvest Haven Happenings to subscribers in the local area.
However, we thought you may appreciate the information and farm stories, even if you’re unable to stop by the store for the Sale Items.
Here you go…Enjoy!
"I love the spring.
For every day
There's something new
That's come to stay.
Another bud
Another bird
Another blade
The sun has stirred."
Unknown
Guys on the Go
As promised, here’s what Paul and Martin found to be their most outstanding learning experiences at the Grander Conference in Austria.
Paul’s Account
What an amazing substance water is, the connector of life! We heard and saw many demonstrations of the powerful effects and benefits of Grander Water Revitalization at the 2015 Grander seminar in Austria.
If you’re not familiar with Grander and the personal benefits of water revitalization, read Why Grander Is Necessary and call us.
The keynote speaker, Dr. Bernhard Pollner, gave us his informed opinion on whether, in the near future, science would prove any of the theories on how Grander works. His answer was “No,” but far from being despondent about the lack of “professional” recognition, Dr. Pollner was downright cheerful about what Grander is doing today.
Experiments have demonstrated that water stores information, the principle upon which Grander Water Revitalization operates, even though scientists aren’t close to proving how. Because science is conducted with prejudice, shortsightedness, unreality, and all the foibles of human nature, Dr. Pollner showed us how science is geared toward not proving something new and revolutionary.
Therefore, Dr Pollner concluded that rather than being discouraged by the lack of “scientific” validation, we should focus on the real-life, practical results experienced daily with Grander.
Grander works! Gravity also works, but there’s still no proven theory that tells us how. With every step you take you’re exercising faith that gravity will hold you on the ground. We exercised faith when installing Grander on the farm in 1997, and have been seeing the benefits ever since. Though how Grander works is a mystery, it is no mystery that it works.
Someday, Dr. Pollner said, science will reconnect with life. But we don’t have to wait. Water is the medium of life, and Grander is about real life. We are able to have that reconnection now.
Martin’s Experience
Last year I started collecting rain water in a 1000 L tank for my garden and my little herd of goats. When the summer heat warmed up my water, it became stagnant and the water started smelling like sewage. My goats began refusing to drink it. I tossed in a small Grander rod to see if it would stop the water from going bad.
Two days later, when using my stinky water on my bushes, I realized it didn't stink anymore. It smelled perfectly fine. I decided to see what my goats thought. They preferred it over the filtered water I was giving them. I was amazed and completely sold on Grander technology.
Last month I had the opportunity to attend the Grander conference in Austria. Grander distributors from all over the world were sharing different applications for the technology that weren't limited to drinking water.
Grander has been used to resolve chronic sludge problems in cooling towers, in-floor heating systems, and metal working facilities. It has been used to mill better flour, create high-quality plastics, and run cleaner swimming pools. Wherever water is used, Grander helps.
One Grander success story in Australia really hit home for me. There was a large pond in an urban park that had filled up with anaerobic sludge about a meter deep. It was beginning to cause problems. Wayne Slack, with Grander Australia, approached the park managers and told them they didn't have to pump out the pond and dredge it with heavy equipment; Grander could clean it up without shutting down the park area. Although they were skeptical, they gave him a chance.
He began Granderizing the pond with multiple large units, which increased the available oxygen in the water. The microbiological ecosystem came to life and metabolized the unwanted build-up of organic sludge. The water became clearer and the fish and plants began thriving. To the amazement of the park managers,
the sludge had soon vanished.
We can do the same with the farms in our area. Many farmers suffer with poor water quality caused by organic matter and nutrient build-up in their dugouts. I believe that Grander can help renew and maintain the health of dugouts. Grander has the potential to turn these stagnant ponds into vibrant self-maintaining ecosystems that provide farmers and their livestock with good tasting healthy water.
I am looking forward to experimenting with these ideas. Grander technology is exciting stuff.
Bread Course
The Bread Baking Class will be held Thursday evening, April 30 and/or Sunday afternoon, May 3, depending on how many register. If you would like to participate, please let us know as soon as possible.
Date, location and cost will be posted when finalized.
Sale Items
Harvest Haven Tex-Mex Beef Sausage Sale $8.49 lb Reg. $9.75 lb (See Recipe Box)
Harvest Haven Red Onions Sale $1.97 lb Reg. $2.50 lb (See Recipe Box)
Harvest Haven Garlic Sale 5 for $5.00 Reg. $1.50 ea
Harvest Haven Raw Turkey Dog Food Sale $6.49 lb Reg. $7.50 lb
The Recipe Box
Pasta Arrabbiata with Tex-Mex Sausage
2 tablespoons minced garlic
1 red onion, diced
2 tablespoons olive oil
2 red bell peppers, julienned
4 cups cooked, sliced Harvest Haven Tex-Mex sausage
2 1/2 cups Prairie Harvest pasta sauce
2 cups cooked Bio Italia farfalle, cooked al dente
Salt and freshly ground black pepper
In a skillet over medium heat, saute the garlic and onion in olive oil until translucent. Add the red bell peppers and cook until soft. Add the sausage and pasta sauce. Bring to a boil. Toss the pasta in the sauce until coated. Add salt and pepper to taste and serve.
Slice 6 red onions finely and soak them for 3 hours in a brine of:
½ cup of water
½ cup of vinegar
½ cup of sugar or to taste
1 large egg, beaten
Drain well and combine in the following dressing:
1 ½ cups mayonnaise
3 teaspoons celery seed
Salt and pepper to taste
Down on the Farm
Fire!!! Martin!!!
James and Martin chose a calm day to burn the large pile of branches that had been gathered from the yard clean-up. This is James’ report.
After deciding to burn the rather large brush pile that had accumulated for a couple months, I started the John Deere 590 excavator as Martin grabbed the BBQ propane tank with tiger torch and headed to the west end of the pile which was 100 feet long by around 7 feet high and maybe 10 feet wide. Earlier, I told Martin I had a difficult time lighting brush on fire back in the beginning of winter, but when he started the fire with a westerly wind behind him, the pile was ablaze with remarkable ease.
As the fire grew rapidly, I could see Martin backing away because of the intense heat generated by the green juniper at that end. I was thinking to myself at this point, " I need to move my .... quickly and break the pile up so it doesn't get out of hand!!"
No time to warm up the excavator as I could feel the heat increasing as I moved west along the pile to start pulling it apart. "Ok....stay cool," I was telling myself as I cut a swath out of the pile 30 feet east of the building inferno..... "I hope this machine doesn't catch fire...no putting it out once it gets going."
As I continued trying to create some space for a fire break between the two piles, I thought I sure could use the Komatsu D57S track loader parked over by the dugout for backup if things really got out of hand. I had disconnected the batteries though and knew I couldn't leave the excavator for any reason at this point to get it.
So I stared directly at Martin who was talking to Tristan (a young friend who worked at Harvest Haven for his spring break) and gestured to him to come. He took notice immediately and came running maybe sensing........Danger! When he came up to me, I stopped the machine only long enough to talk in a slow, precise, calm voice.....which was a sure give away, as how I wanted him to gather some wrenches and hook up the batteries, then start the Komatsu by a somewhat complicated method that takes around 30 seconds to accomplish if all goes exactly according to my succinct instructions. Martin’s eyes grew wider at this point saying to me....."James, I will do my best. "
Martin can move quickly most of the time, but he moved quicker here. I continued to move the pile east away from the oncoming flames, feeling the heat on the one side of my face and glancing occasionally towards the dugout to see if he got the track loader going, yet thinking we could start digging dirt and covering the fire from upwind if needed.
By this time I had created a 25-foot gap in the fire break feeling relieved with no imminent danger. By this time, Martin pulled the Komatsu in place and soon started pushing the pile of brush westward into the fire as it was decreasing in intensity. He was quite enjoying himself smiling and running the old track loader saying to me a little later that she was a fine machine. I noticed a few grey hairs that weren't there earlier in the day. Oh well.
James
Sean's response:
I don’t think the picture below gives an accurate picture of the extent of the fire; when I was outside the store at one point, I could see flames rising way up into the sky. No doubt you took this one when the danger had subsided, James.
Tristan is getting quite an introduction to life on the farm.
