Harvest Haven
83047 RR 20-5 T1J5N7 Lethbridge, AB, Canada

New Product! These tortilla chips are packed with the goodness of organic blue corn, sunflower oil and sea salt. Whether you’re snacking straight from the bag or dipping into a jar of salsa, Deep Blue will take you to new depths of deliciousness. Extraordinary Taste. Simple Ingredients. So Good Together.

Reminder: Closed Mondays

Avalon Organic Standard Whole Milk, 1 L This deliciously rich organic milk is non-homogenized. It has the cream on top and even comes in glass bottles! Avalon Dairy, a family business, is the oldest continuously operating dairy in B.C. Jeremiah Crowley came out from Western Bay, Newfoundland in 1898 for the gold rush. Arriving in Vancouver he found the gold rush over. He was so impressed with Vancouver that he returned to Newfoundland and brought his family with him to sett...le here in 1906. After purchasing a house on Wales Street, which came with 6 cows, he began to build up Avalon Dairy. In the same year, he purchased acreage at 5805 Wales, which is the present location of the Dairy. The farmhouse was built in 1908 and is still in use.

Down on the Farm Farm Fun and Funnies The hoes and rakes are hung up; the tractors parked; and the harvest stored. Now, there’s time to enjoy some R and R after the daily chores are done....Continue reading

Here’s a delicious breakfast dish. Harvest Haven Potatoes - We had a bumper crop of potatoes this year, excellent quality and perfect sizes for all your recipes. Enjoy potatoes with every meal. Skillet Breakfast Potatoes... 1 1/2 pounds Harvest Haven russet potatoes 2 tablespoons butter 2 tablespoons olive oil pinch of cayenne 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon smoked paprika optional: rosemary, thyme, garlic clove Potatoes: Peel and quarter the potatoes. Place prepared quartered potatoes in a pot with salted water and boil for 15-20 min. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Drain potatoes. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they've had a chance to hang out in the refrigerator. Cook: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.