TapRoot CSA - Week 18

Week 18 Share list here


We had a beautiful Mother's Day brunch at the farm.

Thank you to the members who came and helped to make it a lovely morning.


There is frozen corn for the vegetable and full monty shares.

Farm Notes:

Fiddleheads. These are wild harvested and brought to us by farmer/foragers in the area.


The cherry blossoms are in full bloom and the bees are everywhere pollinating the flowers

We used nettle in our nettle and chive frittata for Mother's day brunch. We steamed the nettle before hand and let it cool. Then we squeezed all the water out and chopped the nettle into small pieces. We then layered shallots, nettle, chives on the bottom of a pan and poured our egg and water mixture on top. We sprinkled feta cheese and fresh chives on top and baked it at 350 for 30-35 minutes.

You could also try this Walnut nettle pesto. 

You will need:

4 Cups nettle

1 cup basil leaves 

1/2 cup walnuts

1/2 cup pumpkin seeds

1 cup olive oil

1/2 cup parmesan cheese

1/4 cup asiago cheese

5 cloves garlic

1.5 tsp salt

Full recipe by clicking on the picture.


Crock Pot Honey Lemon Chicken

You will need:

2 Tbsp olive oil

1 whole chicken

4 TBSP butter

1-2 tsp pepper

1 whole lemon

1/2 cup honey

1/2 cup orange juice 

salt, to taste.

Full Recipe by clicking on the picture.



Creamy Alfredo with Buttered Fiddlehead Ferns and Lemon Zest

You will need:

5 oz fiddleheads (about half of what you got in your shares)

8 oz linguine

4 TBSP butter

1/2 cup heavy cream

Zest of 1 lemon

1/2 tsp salt

1/4 tsp grated nutmeg

1/3 cup parmesan


See full recipe by clicking on the picture.



What the entry looks like on Monday mornings during our team meeting.

With many thanks to you all!

Justine and the TapRoot Team