Ending Week 4

Good Morning CSA Members! 

Happy Friday to you. 

I have just posted the shares for next week. To see what is in the share next week you can look here: http://taproot.harvesthand.com/shares . Also for anyone who has just joined, you can log in here at this link above and order additional items to arrive with your order. Please have your order submitted by Monday evening if possible. If you order past the cut off it will think your order is for the next week. Also, Tuesday is the day that we get everything ready to go for delivery on Wednesday. 

I am really sorry I forgot to put the beef soup bone in the meat shares last week. It is a 'free' item and I completely forgot that I included it until I met up with an eager member at her home delivery and she was excited for bone broth. Oh dear, I felt bad. This week it will be in there! 

Here are a few images (below) from around the farm. The chickens seem to love the bottom of the slide, water collects there and they like to gather around for a drink. The greenhouse is growing yummy greens. As the temperature warms up this kale, swiss chard, spinach and lettuce will be going into your share boxes. Today we are cleaning up in the greenhouse to allow for new growth and transplanting some spinach in any spaces available. Finally, a picture of  me and Josh.  For the month of January we have been working hard to be calm and to be focused on the positive and the possible while gently holding each other.  As January ends today, the farm has had a good month. The year is off to a positive start in 2020. So much of this positive start has to do with you, being here along side us. 

It is a great honour to grow food for you! 

Wishing you a delicious weekend.


(your middle-aged woman farmer) 

Here are some recipes for Kohlrabi. We eat it mostly raw. We love it as a snack item. BUT here are some other ideas. 


Posted on 


Kohlrabiand Carrot Slaw

1 medium kohlrabi
2 carrots
1 apple
Juice of 1 lemon
100g roasted peanuts, chopped
3 tbsp light olive oil
3 tbsp black mustard seeds
2 tsp cumin seeds

1. Peel and finely grate the kohlrabi, carrots and apple – a mandolin with a grater blade is perfect for this, if you have one. Transfer to a wide, shallow serving bowl. Add the lemon juice and the roasted peanuts.
2. Heat the oil in a small saucepan and add the mustard and cumin seeds. when the seeds start to ‘pop’, remove from the heat and pour over the kohlrabi mixture. season well and toss to mix thoroughly. serve at room temperature.

Kohlrabi Fries (an unexpected recipe for kohlrabi!)


1 kolhrabi

1/2 tsp sea salt

1 Tbsp vegetable oil   

1/4 tsp chili powder

dash of black pepper


Preheat oven to 425F. Peel your kohlrabi and cut into small fry-sized wedges. Toss with the rest of the ingredients and bake for 40-50 minutes, or until vert golden brown and crispy


Serve with a herb yogurt or mayo dressing.


Kohlrabi Salad

1 head kohlrabi, cut into matchsticks
1/2 apple, such as Gala, cut into matchsticks
2 tbps rice vinegar
2 tbsp sesame oil
1/2 tsp sambal oelek or bird eye chili (or maybe the hot pepper cut very fine)            a pinch of cumin
1/2 tsp fish sauce (optional)
3 tbsp chopped cilantro
salt and freshly ground pepper to taste

To Make:

1. With a sharp knife, peel the kohlrabi with a vegetable peeler.

2. Cut the kohlrabi into matchstick. Do the same with the apple.

3. Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Serves 2.

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Kohlrabi with Peas and Potato

Posted on 


In a large coup pot, saute in 1 tbsp of oil for about 3-4 minutes

Add and stir-fry for about 30 seconds.

Add and stir briefly

Add; bring to a boil then simmer until vegetables are crisp-tender, about 15 minutes

Add and simmer 8-10 minutes

Stir in and cook until peas are done. Serve over rice.

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