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Ginger and Curry Butternut Squash Soup

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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

Waste Management Update - Oct. 13 to Oct. 26

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Happy Curbside Pick-up Day!

It's a beautifully warm, windy day here in the Valley, and we had our 4th successful curbside pickup at TapRoot Farms! In exciting waste management news, we have officially diverted over 200lbs of waste from the landfill and into recycling streams! In just under 2 months we have successfully diverted 228.9 lbs (103.9kg) from the dumpster and from the landfill. That's over 100lbs a month of diversion, and we're very proud of our staff. Everyone has been really great in helping the program be successful, and doing their part to help. There are very few places around the farm now that don't have sorting stations or access to them, and staff is really making an effort to sort their own waste. What a great team to work with! Our Jamaican co-workers are definitely setting the bar high in terms of waste management, as they again had less than 1 full bag of garbage between 2 full houses. We set out 15 bags this week, 5 of which were garbage, and the other 10 of which were paper/recycling.


Here are the totals so far of weights diverted or separated waste on-farm (employee stations/other):

Garbage: 130.3lbs (59.1kg)

Recycling: 146.9lbs (66.6kg)

Paper: 68.3lbs (31.0kg)

Refundables: 13.7lbs (6.2kg)

TOTAL WASTE SORTED: 359.2lbs (162.9kg)


All our 15 bags curbside and our new green bin!


Other Waste News!

Food Waste Fair for Waste Reduction Week 2017

We were very lucky to take part in a new Waste Reduction Week activity this past Tuesday. We were part of the Food Waste Fair 2017 and co-hosted with Valley Waste Resource Management, FOUND and Forgotten Food, and SOUP New Minas! We had a blast making connections with others interested in reducing food waste. We co-hosted because CSA's are a great way to reduce food waste for multiple reasons. CSA boxes cut down on the amount transportation and storage needed between the Farm to your table. CSA's also have direct communication with their members and often grow what is needed. Yes we have food waste on the farm, however we compost or use it for feed for our animals and goes back into the system. These are just a few ways we try and cut down on food waste around the farm. There is a great article here with more information. 

Valley Waste Resource Management (VWRM) was there with helpful hints on how to reduce food waste in your fridge, information on myths surrounding best before dates, food preservation, and a draw for a beautiful TupperWare container set! Divert and VWRM were trying to show people how much the average person throws out in food, which surprise, it's a lot. For instance, did you know that 47% of food waste in Canada occurs at home, and $31 billion dollars worth of food is wasted every year in Canada! Thankfully Divert NS, and VWRM all have great resources on how to reduce your food waste at home if you ever need some great tips!

FOUND and Forgotten Food were also co-hosting the event. For those of you who don't know who or what FOUND is, it's a group of community members that team up with local gardeners and farmers to help glean excess food, and distribute it throughout Halifax Regional Municipality and the Valley. There are lots of times that fresh, local produce is left in the field or turned in for nutrients. Although this food is perfectly fine, it's often forgotten about as a potential food resource! Food that is immediately perishable is often used in workshops and events by FOUND and turned into shelf-stable preserves. At this event we made freezer jam from frozen strawberries that were donated from Costco during the summer. It was super eas,y and took about 15 minutes. I currently have 4 small jars sitting in my freezer! Found has lots of information available on their website, and they post events, workshops, and volunteer opportunities on their Facebook and Instagram regularly: http://foundns.com/ 

Finally, there were the volunteers from SOUP New Minas. SOUP stands for Sharing Our Ugly Produce. It's a community organization that works to reduce local food waste, increase local food security and knowledge, and help build skill sets for people! Sarah (middle) often works close with us at TapRoot Farms to catch any food that isn't quite market-friendly or would otherwise end up in our compost bin. Just recently we had a great FOUND - SOUP - TapRoot Farms collaboration. TapRoot farms had a field of butternut squash that had already been harvested, so FOUND and SOUP sent out some volunteers (including myself from the farm) and we gleaned almost 1500lbs of squash  from the field that was later turned into delicious soup and donated to various Food Banks in the area! It was a great example of the community working together, and various organization supporting each other to get local, healthy food out to the community. You can find out more about SOUP and their organization through their facebook page: https://www.facebook.com/pg/soupnewminas/about/?ref=page_internal

TerraCycle Cigarette Receptacle

We recently recieved our TerraCycle cigarette receptacle to start collecting our cigarette butts around the farm. It's a beautiful stainless steel receptacle that we are putting on a stake so that we can move it around as needed in the different seasons! It generated a lot of interest at the Food Waste Fair with some of the other volunteers as I explained what it was, and how it worked. It also stirred up conversation with the fact that Nova Scotia currently does not have a butt recycling program (even though a lot of other provinces do), and that Halifax is currently trying to create a program. We hope to be a part of that discussion in the future. 




That's all for now! It's a long update, but a good one! Lots of great community action work and sharing. 

Thank you all for checking, 


World Food Day, food sovereignty, and the importance of a local food community.

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By: Alyson Vandergrift

The Problems


Food sovereignty and food security sound like heavy, intensely political topics. While they can be highly politicized, it's important to understand that they are basic food policy principles that farmers and consumers have been actively involved in for decades.


Let's start with an example to help understand why food security is so important. I have been known to get in my car at 5pm, drive to the nearest grocery store, look at some on sale items, and load my car up for the weekend. I am looking at prices, and how much time it takes. I then drive my car home, forget about half of what I bought over the weekend, and end up throwing about 1/3 of it out mid-week.


In the past, most of how I purchased was based on the price tag, and not the label. Strawberries from California, avocados from Mexico, bananas from Costa Rica, yogurt made and processed somewhere in the US, coconut milk from Indonesia, quinoa from Peru, etc. All of these foods have travelled thousands of kilometres to be here, and can leave devastation in their wake, all to get to a trendy new market.


Coconut water is hailed as a “hangover cure to end all hangover cures” and had all kinds of trendy health benefits like replacing electrolytes after a workout and “super-hydrating” your body. The Kardashians drink it so it must be good, right? Quinoa is high in protein, contains iron and is another market “super-food” made trendy, and is already being phased out by sorghum. What we don't see is the deforestation, the ecological destruction, and the displacement of people because of these food trends.


Food trends are not the only thing displacing people. Massive migrations of people are occurring all of the world due to poverty, conflict, natural disasters, hungry, and climate change. In 2015, 244 million people migrated internationally, and 763 million people moved within national borders. In poverty stricken countries, investing in rural development can help create more food secure families, reduce the amount of moving needed by creating jobs and opportunities, and lay ground work for more long-term, sustainable communities. This idea of investing in rural communities also works in developed countries. We have many young people moving to cities, and we are slowly losing our farms all across the Maritimes to bigger businesses.


Food security, and access to healthy foods, are some of the some of the most pressing issues for Nova Scotians and many Atlantic Canadians. A lack of access to healthy, nutritious food is a public health, economic, and an environmental concern. Having more food secure people in rural areas (in developing countries, and here at home) can allow people to eat healthier easier, reduce our reliance on fossil fuel, processing, and packaging, can protect the diversity needed in crops, and can help reduce food waste. We need to start taking a serious look at our local, provincial and federal food networks, and choices that can lead to better, more sustainable food security.


That being said...


Here's how we can make a change.


One of World Food Day's mandates states:


“Investment in sustainable food systems and rural development means addressing some of the major global challenges – from feeding the world's growing population to protecting the global climate, and tackling some of the root causes of migration and displacement.”


Investing in smaller, rural businesses means buying local. Thankfully in the last 3-5 years, there are more options than ever in which to purchase local goods in our neighbourhoods. Nova Scotia has seen an incredible expansion in Farmers' Markets, local produce stands, local food being available at larger retailers, microbreweries, local wineries, and of course, community shared agriculture farms (CSA's).


From an environmental perspective CSA's and small farms have a lot of benefits because of the land stewardship often exhibited by the farmers. CSA farms have shown to reduce the reliance on chemicals and pesticides, balance nutrients in the soil, minimize erosion, and reduced carbon emissions. With reducing reliance on chemicals and needing to maintain sustainable soils, small farms are often increasing the biodiversity of their crops and saving or preserving rare species and cultivars that may no longer be available in larger markets. These are just a few of many benefits of the land stewardship that CSA and small farmers have to maintain their livelihoods.


In terms of economic benefits, the CSA's have benefits for the farmers, the customers, and the communities in which they function. Farmers rely on their members for feedback and therefore have an easier, direct line of communication for creating their fee structure to cover the cost of production. They can also eliminate or reduce costs such as storage, packaging and transportation. Due to the communication structure between farmers and members, there are often myths dispelled, crowd funding for projects or equipment and letting them know what to expect from their shares.


The customers often pay less for the quality and freshness through CSA's than from major markets. One study in the United States found in 2002 that CSA members were often receiving produce that was 20% less expensive than produce of the same quality from a local super market. There is also the benefit of being directly tapped into what is happening where your food is being produced. Customers are encouraged to be involved and to develop a relationship with the farmers, other team members, and other CSA members. This sort of “CSA community” helps inspire the farmer to deliver high quality goods, and to make sure that their customers are happy.


Communities with small, success farms, have been known to thrive. The farms serve as a conduit for a vibrant community by putting money back into the local stream, creating lines of communication through other local businesses, schools, establishments and residential areas, and establishing direct links from farm to table. Some CSA's offer educational workshops on how to shop seasonally, how to preserve your food, and some CSA's even educate on how to start your own compost to reduce your waste. Many of these actions help create small, sustainable loops in communities.


It is our jobs as consumers to use our money and our voices to make our opinions heard. According to a study done by sustainontario, if every household spent only $10 of their weekly grocery store budget on buying local, that could create 10, 000 new jobs. You can also communicate with farmers through CSA's to speak to local, provincial, and federal offices on how to create more sustainable rural communities throughout Canada to help promote more food sovereignty and food security. Working together and including many different members of the community to reach a common goal will help us move forward and create better policies, as well as addressing hunger issues in Canada now, and in the future as our global environment changes.  

Waste Management Update - Sept. 29 to Oct. 12

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Happy Curbside Pickup Day! 

As many of you know, today is Fall Clean Up day in Port Williams, and we are doing out best! We have maximized our curbside pick up with 16 bags every 2 weeks and averaging 4-5 bags at all our other locations. I am happy to report that we have a maximum of 8 garbage bags at our office location, and we are only using about 4-6 bags of that 8 bag limit as garbage, the rest are sorted and recycled. The Jamaican worker's houses had the least amount of garbage out of all of us with less than half a bag of garbage for 2 FULL HOUSES! Which brings me to this: 

I know that probably looks yucky to those of you who may not know what it is, but this makes me so excited! This is the inside of our very EMPTY dumpster. Our dumpster has been empty now for a full 10 days. This means that all of our major wastes, and wastes from all the houses associated with the farm are being sorted. Although there is still about 1/3 of waste being generated that is garbage and destined for the landfill, we are sorting the rest out. We have 2/3 of our waste being sorted into recycling streams! We are hoping that our dumpster will become obsolete and we will need to have a recycling dumpster take it's place for cardboard, and maybe one for plastics!

Here are the totals so far of weights of diverted or separated waste on-farm (employee stations/other):

Garbage: 50.5kg (111.3lbs)

Recycling: 55.0kg (121.3lbs)

Paper: 25.6kg (56.4lbs)

Refundables: 6.2kg (13.7lbs)

TOTAL WASTE: 137.3kg (302.7lbs)

Other Waste News!

Energy Savings with Efficieny NS

We were very excited last week to have Efficiency NS stop in and have a look around our major work sites at our Canard address. They did and in-depth look at our warehouse and packing shed in regards to energy usage. One of the main reasons we had them on-site was our interest in solar panels, however we got a lot more information that we bargained for in terms of energy saving projects!


One small example is some of our more outdated light-bulbs. This new low-energy LED bulb was an old fluorescent light bulb less than a week ago! Now that it's getting darker in the mornings, the lights were being turned on, and left on. Partially because you could see a little better with them on, and partially because once it got bright enough, you could no longer see the lights due to how old the bulbs were. We simply replaced the light fixture, and put in a new bulb thanks to our handy-man Korey. This light is also bright enough that people are turning it off when it no longer needs to be on! There are several older halogen lamps, and fluorescent light bulbs around the warehouse and sheds that we will be replacing as we go along. Energy NS is also in the process of making a report for us that details more things we can do to save energy, and programs we can partake in to help keep our costs low in changing things over to more energy efficient alternatives.  

Confidential Paper Waste Trial

The office is a major source of paper waste, and most of it we can't put into our paper waste stream due to confidential information. We were shredding it, and we could have put it in the paper waste stream at that point, however we figured it could be used again for another purpose. After consulting with our farm safety consultant, we have added the shredded paper in our chicken coops as a bedding option for our chickens. 

We are careful to keep glossy paper, staples, plastic, and other problematic items out of the shredder, and we make sure our coops are cleaned so the damp paper isn't affecting our chicken health. This is mixed in with out current bedding as an added bulking item. It's not too hard to wash off the eggs, and the ink isn't transferable. It's helping us keep our bedding costs down as well, as we use less of it with the paper being added. It's a great 2-for-1 cost and waste reduction item! It's working well so far!

Thank you for checking in with us, we will have more news on the next Curbside Pick-up Day!


Eggplant preservation

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Eggplants aren't something you may automatically think of something to preserve and keep for the winter, but it can be easily done.

Eggplant is a great addition to any tomato based sauce, and once made can be frozen into ziplock bags (lay flat to freeze and they stack really well) or containers to be thawed and used for spaghetti, lasagna, or as a bed for eggs and toast.

Fresh eggplant is sweet and not bitter and doesn't need to be salted before using. In the reading I've been doing about eggplant, it seems like the older the eggplant the more bitter it gets, and that's why the eggplants we get from the grocery store tend to be more bitter.

At it's most basic eggplant can be simply cut into slices, blanched for 4 minutes, then cooled and put into freezer bags (removing as much air as possible).

For me there is nothing like having fresh, local vegetables in the freezer. Then you can be eating local corn, eggplant, tomatoes, basil, and all of the great summer vegetables all winter long.

Try out one of these methods for preserving eggplant or leave a comment if you have a favorite recipe you use.

Roasted Eggplant, and Tomato Sauce

5-10 tomatoes, depending on size, diced (I had a random assortment from the garden, so any will do!)
1-2 eggplants, diced
1 onion, diced
3-5 garlic cloves
1/2 cup fresh basil or 1 Tbsp dried
Salt and pepper
Olive oil, to drizzle over the whole pan.
Put all the ingredients into a roasting pan, and put into the oven at 350F for 45minutes or until it's how cooked you would like.
We tossed ours with spaghetti noodles and topped with parmesan cheese. Serve with a salad and the meal is done. This sauce could have been easily doubled and the half put into the freezer. Roasting the vegetables makes the flavor come out in such an intense way. So yummy!

Yes we can - can or freeze ratatouille - click on title for the full article and recipe. 

Here is another recipe that can be frozen or pressure canned, and then you can enjoy the tastes of summer all winter long.

Here is another informative article on not only how to make and freeze eggplant, but where to use eggplant puree from the freezer.

How to make and USE eggplant puree