TapRoot Farms / Blog


It is Garlic Scape Time

Posted on by Patricia Bishop

Happy June 26th 2018. 

It is garlic scapes time. Look for them in your CSA box next week and at local farm markets.

Before we enjoy the garlic bulbs we get to enjoy the flavours of the garlic scapes. The scapes are the flowering part of the garlic. We harvest this part so that all of the energy goes into the bulb. The scapes are very versatile and can be used where you would use bulb garlic (in my opinion for the flavour). I enjoy them as garlic scape pesto, chopped up in salad, sauteed with other vegetables or slow roasted/wilted. Cocotea and Ashley were harvesting the scapes this morning and as I was heading out to check on the pigs, I snapped these pictures.  

Here are a few recipes that I have found in a quick search. They all look very delicious and are beautiful looking. 

It is best to use the scapes when they are fresh. After a bit of storage time they need a trim on the ends as they get dried out. When I was out in my own garden on Sunday I harvested a few scapes, came in, added some olive oil, spinach and green onions and hand blended them. We had a few left over tomatoes from our friends Marc and Krista at Schurman Family Farm in PEI that we chopped up with some rice noddles and the pesto. Oh yes and I added some butter and cheese at the end.

Easy, fast and delicious!  


Week 23: TapRoot CSA

Posted on by Patricia Bishop

Joining a CSA is about more than food. It is about building a trusting relationship together. Each week we send out a newsletter to  CSA members. This newsletter is intended to keep members informed of what the 'day to day' or 'week to week' activity is on the farm. Join us on the farm, become a member today.  

Hello CSA Members.

We are nearing the 1/2 way mark in our year together. Some of you will be leaving the CSA, some joining and some of you carrying right on along. We have lots of space so please feel free to continue to share your experience.

Josh is coming home most evenings now with reports of how the crops are looking. The kale and swiss chard and lettuce is sizing up and we think next week we will have some fresh kale and or swiss chard in the shares. 

This week I have been learning some new tricks with posting things. It is truly amazing how quickly one can become outdated. Colleen who is interning at the farm is savvy with social media and has provided me with some useful tips. One things we discussed is the use of hashtags. I would like to invite everyone to make a post about a reason they participate in the CSA and use the hashtag #5reasonstojoinacsa. This hashtag is 'ours' so if we all use it then we can populate it and make it more useful. 

Ben who is the summer coop student from Acadia has also created a campaign to build awareness of the farm via a facebook contest to get people to share and like our page. He is also planning a fun run at the farm something this summer or fall. More to come. 

This summer we are having one Jamaican jerk pork roast and one Jamaican independence day celebration, both on August 5th. The dinner will start at 1 PM and the celebration begins at 4 PM. To learn more or get tickets check out www.foodeast.ca . We have confirm the Mark Riley Project Bandfor the afternoon celebration. Tickets for the dinner are $57 (includes the late afternoon celebration) and for the evening event $25. The idea is to come with a big picnic blanket, enjoy great food, great company, & fantastic music for an afternoon of relaxing and enjoying the farm.

A few other thoughts and considerations:

Our meat shares and full monty shares were fewer in numbers than we were planning for the first 24 weeks of 2018 therefore we have meat inventory. Before we work to sell it elsewhere, we thought we would ask you if you'd be interested in purchasing a box of meat (chicken and pork) or have regular weekly add on's of meat items. You are already able to add a meat share on each week if you wish, this would be in addition to that. I will add some options, so look for them in the add on section. IF you have suggestion please share them with me. Moving some of the meat inventory without impacting our meat share members would certainly be helpful. We have reduced the amount of chicks we are raising to balance out with the number of shares we have sold. AND thank you for helping to build awareness and spread the word about the shares being available. 

In the shares this week you were provided a bunch of tatsoi that wasn't listed. It is used in the mixed spicy greens, but when it grows up nice and tall it is also good bunched and can be eaten raw or in soup, pasta or sauteed. My favourite meal is sauteed veggies I use just oil, salt, pepper and veggies. This week we made purple top turnip carabinara sauce. I sauteed chives and sliced purple top turnips. Added some TapRoot deli ham and let it cook up together. Then Frank mixed the two egg yolks and the two eggs together with some parmesan cheese. I mixed the veggies with the noodles then added the egg and cheese and stirred together. WOW YUM! Everyone was happy! Noodles + Veggies! 

Have a fantastic rest of your week everyone! Three of the TapRoot team were at a conference these first 4 days of the week so I was coverting for three people as best I could. I will be posting the shares this afternoon. Next week look forward to a big load of staples. The cooler still has a lot of potatoes and onions. We will share these with you along with some sprigs of fresh greens. 

Good health and love to you all, 



(in the images: tomato tunnels looking great. we have yet to lay out the straw for mulching between the rows, some of the team were weeding the next plantings of spinach, and these apples have seen better days (frost damaged). 


Turnip or Rutabaga?

Posted on by Patricia Bishop

Both are part of the brassica family, including brussel sprouts, broccoli & cabbage to mention just a few. More often than not, when people use the word "turnip" it's really a rutabaga. We all know what we're talking about, but what's the actual difference between the two? 

Turnip are white fleshed with purple & white skin and are usually far smaller as they start to get woody if left to get too big. They have a sharper taste, are harvested in the summer, and are considered seasonal, rather than a winter storage crop.

Rutabaga (or wax/yellow turnip) like the one pictured above, is far more common, has yellow flesh, and a yellow/purple skin. It's harvested in the fall, an excellent winter storage crop, and is sweeter than turnip. They're also equally delicious if large or small. They are thought to be a hybrid of cabbage & turnip, but if they weren't related to turnip at all, I think you'd still be pretty safe asking for a turnip at your local market.

Wilted Turnip Greens Side Salad

Posted on by Patricia Bishop


This week, the farm has been harvesting gorgeous Purple Top Turnips for CSA share members and for sale locally. In addition to the sweet spring turnip itself, the greens are delicious!

Try them as a side dish tonight: Rinse and chop the greens, sautée in olive oil with garlic chives, add dried cranberries and chopped nuts, add 1/2 tbsp apple cider vinegar, 1 tbsp honey. Keep on low heat until wilted, stir and serve. 

#dontwasteittasteit #localandorganic #5reasonstojoinacsa#csasignupisopen #scotiandiet

Ginger and Curry Butternut Squash Soup

Posted on

Ahhhh fall... tis' the season for delicious, hearty soups. I got my hands on some butternut squash recently and to be perfectly honest, I have never cooked a squash before in my life and was feeling a bit overwhelmed. I got home last night, and I'm feeling a little under the weather. What I have is a loaf of bread that I purchased earlier that day, squash, and some things in my pantry. The bread is a delicious sourdough loaf from Marie et Guy French Bakery in Kingston, NS that I purchased at The Noodle guy and I would highly recommend it!

I start googling some recipes, and came across a delicious sounding curried soup that I modified slightly. When reading the original recipe, I thought I saw ginger instead of garlic. Upon discovering my mistake, I decided to add ginger anyways...because why not? Between the curry, ginger and squash, I was in for a tasty, healthy soup! Curry and ginger both have lots of antibacterial and anti-inflammatory properties, and squash is a great source vitamin C, E, iron, magnesium and it's low calorie! The nutritional value of the soup listed below is based on the original recipe. Here is the original recipe if you're not a fan of ginger, but if you like ginger flavour you can follow my modified version instead. 


Ginger and Curry Butternut Swuash Soup

Serves 4-5 people depending on bowl size. 

Vegan and gluten free.

  • 1 butternut squash, peeled, seeds removed, cubed
  • 1 red onion, diced
  • 3 cloves garlic, diced
  • 2 tbsp olive oil 
  • 2 tbsp yellow curry powder
  • 1/4 tsp ground cinnamon
  • 1 tsp fresh chopped ginger
  • 1 tsp cumin
  • 1 14oz can of organic coconut milk
  • 2 cups of vegetable broth
  • 2 tsp of maple syrup
  • salt and paper to taste

*for garnish I used organic green onions from my CSA box*


  1. Place your soup pot over a medium heat and add oil, onions, garlic and ginger. Saute until onions are lightly browned.
  2. Add squash, curry powder, cinnamon, cumin, salt and pepper. Stir to cook, lower the heat to low (just above simmer) and cook for 5 minutes stirring occasionaly. 
  3. Add coconut milk, vegetable broth and maple syrup and stir until well mixed (about a minute)
  4. Bring to a boil, then simmer over a medium heat for 15-20 minutes or until squash is soft. You can poke with a fork and if the fork goes in easily then the squash is ready. 
  5. Use an immersion blender, or place the soup in a food processor/blender and puree until smooth. If you're using a blender, return the soup to the pot. 
  6. Taste the soup and add spices and sweetners to your desired taste. 
  7. Serve into a bowl and top with green onions. (Optional, you can add a bit more full cream coconut milk for a thicker, creamier soup)
  8. Store left overs in fridge for 3-4 days. You can freeze leftovers for 1 month in your freezer. 

Serving size: 1/4 of recipe* Calories: 231 Fat: 9.3 g Saturated fat: 7.8 g Carbohydrates: 36.8 g Sugar: 10.9 gSodium: 455 mg Fiber: 4.2 g Protein: 6 g