Harvest Haven

Harvest Haven www.HarvestHaven.com Call today to learn more.

Dedicated to healthy living:

Strictly GMO-free Organics
Innovative Water Filtration
Alternative Healthcare solutions

Do what is good for you, your family, and the environment.

Harvest Haven Pasture Raised Chicken – Order Now  Our final batch of broilers for this year is on pasture and growing we...
09/01/2026

Harvest Haven Pasture Raised Chicken – Order Now

Our final batch of broilers for this year is on pasture and growing well. There should be a variety of sizes, and not just big guys like the last ones.
Fresh WHOLE broiler chicken will be ready Friday, September 11th and Sunday, September 13th.

Fresh chicken PARTS will be ready Sunday, September 13th.

PLACE YOUR ORDERS NOW.

Martin Van Popta, manager of Harvest Haven, explains the benefits o...

Reminder: Closed Mondays
08/31/2026

Reminder: Closed Mondays

Harvest Haven Pasture Raised Lamb – Order Now The Harvest Haven lambs are raised on lush pastures with non-synthetic min...
08/30/2026

Harvest Haven Pasture Raised Lamb – Order Now

The Harvest Haven lambs are raised on lush pastures with non-synthetic minerals and salts, and Grander Living Water. They are fat and sassy. Perfect for delicious dinners.

We’re taking orders for whole or half lamb, cut and wrapped, or just the cuts you like.

Whole lamb, cut and wrapped, is about $660, depending on the size. Half a lamb will be approximately $330. There is a $10 fee if we must freeze your lamb for longer than one week.

We have only two dates when lamb will be available.

Friday, September 18
Friday, October 2

Order here:

We sell the highest quality organic meats, vegetables, fruits, water filtration products, health supplements and aides.

Down On the Farm Musings From The Lunatic Farmer, Joel SalatinJoel Salatin’s blog from July 20, 2026, is an interesting ...
08/30/2026

Down On the Farm

Musings From The Lunatic Farmer, Joel Salatin

Joel Salatin’s blog from July 20, 2026, is an interesting read. For over 30 years, we at Harvest Haven have been standing quite alone in our convictions about “good farming.” Industrial farming can’t last in its stand against nature and God, and cracks in its methods are starting to appear.

Joel Salatin’s blog:

Coming Around

Once in a while you see something out of industrial murkiness that indicates an "aha!" moment, and it's truly refreshing. Those of us on the good farming side can take great solace in such revelatory stories.

A case in point is McCain's, a potato company with holdings around the world that supplies 25 percent of the entire planet's potatoes. It turns out they've been having devastating crop failures over the last decade. So much so, it's gotten their attention to dig (pun intended) into the cause.

Guess what they found? Soil. In a wonderful Wall Street Journal article June 30 (yes, I'm behind in my reading), the problem and solution are both presented in a matter-of-fact way that makes all of us in the nonchemical tribe smile.

As if reading from a textbook, the article states: "Years of intensive farming drained the fields of their nutrients." Changing production protocols developed: "Intensive farming practices that were heavy on fertilizers and pesticides were found to be damaging soil health and were ruled out" (discontinued). For the record, I would suggest it's not the intensity that was the problem; it was anti-ecological intensity. You can definitely have intense production and top-tier volume with intensive biological and ecological management.

Featuring a British farmer named John Bubb trying some new techniques, the solutions read like an ecological farming playbook. "Crops like peas and clover are planted between rows of potatoes to help bring nitrogen back into the soil. Cover crops like winter wheat are grown in the off-season to help bind the soil and stop it from being washed away. Wildflowers were planted at the edges of the field to improve biodiversity and get more pollinators into the area. He gets neighboring sheep farmers to bring herds into his fields to trample the soil and eat the leftover plants. They leave behind a vital source of manure."

Can you imagine? On our good farming side, we've been looking and praying for a tipping point, like, "How long, oh Lord, how long? How long must we endure this assault on Your creation and our banishment to society's horrible fringes?"

Could we actually be seeing a farming enlightenment? If we are, let's be welcoming and encouraging. We could gloat. We could say "I told you so." Yes, it's tempting. But how about we just smile, extend a hand, and say "Welcome." According to official McCain statements regarding continuing efforts to breed more resilient varieties, "a variety is only as good as the soil it's grown in." Do I hear an "Amen?"

I love the last paragraph especially, quoting farmer Bubb: "Bubb said the soil he used to tend lacked life and made poor harvests more likely. Now, he is trying to get more bugs and critters living under his feet. 'It's taken us 50 years to get rid of all our worms, and it's going to take us quite a few years to get them all back again.’” Bubb noted that his dad doesn't understand any of this new protocol, but his grandfather would have understood it completely. What a wonderful family departure and return story. A generation wandering in the wilderness, and now the son is finding his way back home.

Think of all the scientists who disparaged animals in potato fields as vectors for pathogens. And worms. Worms? I thought the soil was just something to hold up plants while we administered an IV of concoctions to grow Star Trek sustenance. Okay, I'll stop the satire, but it does the heart good, doesn't it, to see a major industrial player bow to God's designs. Yes, it does. This revelation puts the kabosh on decades of condescension and marginalization from "life is mechanical" agronomists. Welcome to nature.

Do you think yesterday's generation of agronomists will admit their folly?

Harvest Haven New Potatoes – So fresh and earthy, you want to serve them every day.  And you can. There are so many ways...
08/28/2026

Harvest Haven New Potatoes – So fresh and earthy, you want to serve them every day. And you can. There are so many ways to prepare this wonderful staple.

Harvest Haven Red Onions – These colorful onions are subtly sweet and mild enough to eat raw. Sliced into thin rings, they give a satisfying crunch to sandwiches and burgers. Slice or chop into salads for a nice bite and a dash of color.

Potato Salad

Ingredients

2 lb Harvest Haven new potatoes, scrubbed clean

1/4 cup olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

The juice and zest of 1 lemon

1/4 cup packed, chopped fresh parsley

2 tablespoons fresh thyme

2 tablespoons fresh chopped dill

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup sliced Harvest Haven red onion

1/4 cup chopped green onions



Instructions

Cook the potatoes. Add the potatoes to a pot, cover them with water, and boil over medium-high heat. Reduce the heat to simmer and let them cook for 5-7 more minutes until fork tender. Remove and drain under cold water. Note: reserve some of the starchy water to add to the dressing for extra creamy potato salad.

Once the potatoes are cool enough to handle, use a sharp kitchen knife and slice them in half. For larger potatoes, you can quarter them.

Add olive oil, red wine vinegar, dijon mustard, lemon juice, and zest, half of the parsley, thyme and dill, salt, and pepper to a small bowl and whisk well to combine.

Add the sliced potatoes to a large bowl with the sliced red onion and green onions. Pour on the dressing and lightly toss it all together. Top with remaining herbs and more lemon zest, salt, and pepper if desired for taste.

Serve. Enjoy at room temperature.

Recipe adapted from pinchmegood.com*

Harvest Haven Fresh Garden GoodiesThis is such a wonderful season with all the tender young root vegetables ready to be ...
08/27/2026

Harvest Haven Fresh Garden Goodies

This is such a wonderful season with all the tender young root vegetables ready to be harvested.

The new potatoes are so delicious. Served with fresh cream and dill or roasted to perfection.

We even have new carrots this year. After all the onions had been planted in the spring, there was a partially empty row, so Martin planted carrots in it. (The main carrot crop is planted later, so the root cellar has time to cool off in the fall before harvesting the crop.)

Some of the onion varieties are ready now: sweet Walla Wallas, beautiful white Spanish, and stunning reds.

All of the garlic has been harvested, much to the delight of many. Enjoy fresh garlic.

Harvest Haven EggsWonderful news! Our young laying hens are producing abundantly. It seems they are so eager to give us ...
08/26/2026

Harvest Haven Eggs

Wonderful news! Our young laying hens are producing abundantly. It seems they are so eager to give us their bounty that a good number of the eggs are double-yolkers. Let’s enjoy with thanksgiving.

Harvest Haven Pasture-Raised Lamb – Order Now The Harvest Haven lambs are raised on lush pastures with non-synthetic min...
08/25/2026

Harvest Haven Pasture-Raised Lamb – Order Now

The Harvest Haven lambs are raised on lush pastures with non-synthetic minerals and salts, and Grander Living Water. They are fat and sassy. Perfect for delicious dinners.

We’re taking orders for whole or half lamb, cut and wrapped, or just the cuts you like.

Whole lamb, cut and wrapped, is about $660, depending on the size. Half a lamb will be approximately $330. There is a $10 fee if we must freeze your lamb for longer than one week.

We have only two dates when lamb will be available.

Friday, September 18
Friday, October 2

Order here:

We sell the highest quality organic meats, vegetables, fruits, water filtration products, health supplements and aides.

Reminder: Closed Mondays“Gratitude turns what we have into enough.” - Melody Beattie
08/24/2026

Reminder: Closed Mondays

“Gratitude turns what we have into enough.” - Melody Beattie

Address

83047 Range Road 20-5
Lethbridge, AB
T1J5N7

Opening Hours

Tuesday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 10am - 6pm
Sunday 10am - 6pm

Telephone

+14033299157

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