August 26 TapRoot Farms 2014 CSA Newsletter

As it is the last Tuesday of the month, you will receive our monthly Noggins/TapRoot E-Newsletter for all the farm updates! (or check our Facebook page for a link)


Welcome to the 11th week of the TapRoot Meat Share!

This week your share contains:

1 Whole Chicken from TapRoot Farms

1 2/pack Pork Chops from TapRoot Farms

1 Ham or Shoulder Steak from TapRoot Farms

1 pack Ground Beef from Longspell Point Farm

Cost breakdown of this week's share:

1 Whole Chicken @ $4.50/lb, average weight 2.7 lbs                $12.15

1 2/pack Pork Chops @ $6.25/lb, average weight 1.15 lbs         $7.19

1 Ham or Shoulder Steak @ $5.00/lb, average weight 1.10 lbs   $5.50

1 pack Ground Beef @ $6.50/lb, average weight 1 lb                $6.50

TOTAL COST                                                                        $31.34

Hello! I hope everyone is enjoying this last week of August. I can't believe it's almost September already! As you can see in the list above, this week's meat share contains another one of our trusty whole chickens, as well as pork chops and steak from our own pigs, and a pound of ground beef from our friend Jeff at Longspell Point Farm. I hope you enjoy your share!

You'll also notice that the total cost of this week's share is below our $35.00 value meat share. We've had a number of weeks where the value has gone over $35.00, so we're making up the difference this week. 

Burger recipes!

So, for those of you who don't know, I actually follow a vegan diet, which means no meat, no dairy and no eggs. As such, I often canvas my TapRoot colleagues for recipe ideas since I never cook with meat myself. When asking Teri (who finds it HILARIOUS that I'm the meat share manager) for recipe advice this week, she suggested that she would share a burger recipe for the ground beef in the share if I would share a veggie burger recipe to coincide with veggies coming in the veggie box this week. And so, behold, we have both a BEEF and a BEET burger recipe for you to try out! If you try them, let us know what you think!

Teri's BEEF Burger Recipe Recommendation:

(From The Chronicle - click the link for lots of grilling tips and topping suggestions!)

These burgers are great as is, but if sodium restriction is not an issue in your diet, just add a sprinkling of salt into the raw meat for an added flavour punch.
1 lb (500 g) extra lean or lean ground beef
1 egg, lightly beaten
¼ cup (50 ml) EACH finely chopped onion and mushrooms
½ cup (125 ml) dry bread crumbs
¼ cup (50 ml) Worcestershire sauce and evaporated milk
1 clove garlic, minced
Pepper, to taste

1.Lightly combine all ingredients.
2.Gently form into six or seven 3/4-inch (2 cm) thick patties. Cover and chill for 1 hour or up to 1 day.
3.Cook patties over medium heat on lightly greased grill for 6 to 7 minutes per side until a digital instant-read thermometer inserted sideways into centre of each patty reads at least 160 degrees Fahrenheit (71 Celsius).
Per serving:(based on 6 servings made with extra lean beef, skim evaporated milk): 183 calories, 20 g protein, 7 g fat, 9 g carbohydrate, 250 mg sodium.

Jocelyn's BEET Burger Recipe Recommendation:

(From The Post Punk Kitchen)

Makes 4 big burgers.

1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs

Olive oil for the pan

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

Animal Update:

New chicks arrived at the farm this week which is always adorable and exciting! In other news, our sows have been happily munching away on new apples, and they and their piglets received some adoration from share members this weekend during our corn boil event. Fun!

As usual, if you have any questions, comments, or suggestions about your meat share, please feel free to email me at I hope you all have a wonderful week!

Shares Deliveries: Sunday, August 24, 2014 - Saturday, August 30, 2014

Veggie Share 2014

Egg Share 2014

Flower Share 2014

Fruit Share 2014

Meat Share 2014

Tim and Jane enjoying the corn boil event Sunday.  Click here to view more photos, and for those of you in attendance wanting the recipes for Blueberry Grunt and the salad dressing, those are available here.  :)

Have an awesome last week of August!!

--The TapRoot Team