Food is important during harvest. When you're working 12+ hours a day, seven days a week for several weeks, good food is something that helps you keep going physically and it's something to look forward to during the work day. However, sometimes it's hard to know exactly when you'll be able to break to eat, so I prepared our crew meals in my crockpot. This recipe was one of my favorite harvest meals (and the crew seemed to like it too). The preparation is quick and it's super healthy. Recipe courtesy of the Paleo Slow Cooker. Ingredients 1/2 tsp cinnamon 1 tsp ground cumin 1/4 tsp ground turmeric (I use 1 tbsp chopped fresh turmeric if it's available) 3lbs skinless chicken parts (I use boneless chicken thighs) 3 tbsp ghee 1 onion, thinly sliced 3 cloves garlic, crushed 1/4 cup grated fresh ginger 1/4 cup dried cranberries 2 strands saffron zest & juice of 1 lemon 1/2 cup chicken stock 2 tomatoes, coaresly chopped salt & pepper just before serving Instructions Mix cinnamon, cumin & turmeric in a bowl and toss the chicken to coat. In a heavy bottom-ed pan over medium heat, melt 1 tablespoon of ghee and saute the onion and garlic until onion is transulcent, about 5 minutes. Transfer to the slow cooker. Melt the remaining ghee in the padd and add the chicken. Brown on both sides in batches for about 5 minutes a batch. Transfer the chicken and remaining ghee to the slow cooker. Combine the rest of the ingredients in a bowl (I just throw them in to the slow cooker), then transfer to the slow cooker and cook on low for 4-6 hours (or until the crew is ready to eat it :) Salt and pepper to taste, then serve. (I add the salt and pepper with the other ingredients as I know I'll forget to do it when it's time to eat and I'm trying to manage incoming grapes. I think about a half tsp of freshly ground black pepper and a tsp of good salt is about right for my taste.)