TapRoot CSA - Week 39

Week 39 share list hereor at the bottom of the newsletter

Image may contain: 1 person, outdoor and food 

Saturday evening we had a Thanksgiving supper / Harvest Party here on the farm for the TapRoot Team. 

A group of us gathered together for a wonderful meal. 


Here are Falicia (right) and I (Justine)

I'm into my last few weeks here at the farm before I start my maternity leave, and starting today I have stepped back from my regular job of CSA team lead. Falicia is going to take over the position. She will be the one answering e-mail, sending out newsletters, and keeping all the CSA members in the loop of what's happening here at the farm. She and I have both been here at the farm for many years, and so who better to take over than someone who knows so much about the farm as well.

Another exciting event that's happening is that we are launching our 2018 CSA shares

Full Year Full Monty shares will be available October 16, 2017

Full Year Vegetable (large and small), Fruit, Meat, and egg share will be available October 30th, 2017

Half year options will be available November 20th, 2017

Farm Notes:

Would you like for us to sign you up for 2018 shares?...........2018 share renewal.

Once you click on the link you are then able to tell us if you would like us to sign you up for the same shares  as this year,

or if you want to change to any other share that we offer. Please make sure to leave your name in the Other section, otherwise we have no record of who is sending the renewal.

2018 Shares will start the week of January 15th 2018

Word of mouth is powerful. If you are willing, we'd like to share what you have to say about your experiences as a member of the CSA. Send us testimonials and/or quotes about your experiences as members of the CSA, along with an image for inclusion in a piece we are working on.

As may know, Alyson has joined the farm to support us with waste resource management (it is going great) and we are so happy we have asked her to stay longer, taking on a sales support role for the CSA and TapRoot veggies.

Suggestions to share: what you like about them, your favourite part of being a CSA member, or even maybe something you didn't like.

Email: csa@taprootfarms.ca with your submissions.

We're celebrating World Food Day 2017 with a CSA contest! We would love to see pictures of your #CSAsupper that you make with our fresh, local CSA boxes.

Prize: a special basket delivery from the farm

Contest will end Monday, October 16, 2017 at 12:00am AST. The winner will be chosen randomly and announced Friday, October 20th, 2017. You will be messaged privately on Instagram or Facebook so please make sure if you're announced the winner we can contact you!

Here is how to enter:

Thank you all for the support and we look forward to seeing all of your delicious, local food! With love, your Taproot Team!

Freezing Tomatoes

They are actually very handy to have in the freezer, so when you're making something that calls for a few tomatoes - soups, stews, casseroles - you just pop open the container and throw a few in. I always leave the skins on the tomatoes, if I'm making a recipe where I want a smoother texture then I just thaw the tomatoes in a bowl and then use the stick blender before adding the tomatoes to the dish. The plus side of this is that you get extra fiber from the skins, and it's much quicker :)


Baked Squash and Apples

2lbs Squash ( peeled, seeded and fibres remover, cut into 1/2 inches) 

2-3 Baking apples (cored and cut into 1/2 inch)

1/2 cup Brown sugar

3 Tablespoons of Butter (melted)

1 Tablespoon flour

1 Teaspoon salt

Arrange squash in a baking dish.  Then place apples on top of the squash.  Combine brown sugar, butter, flour and salt in small bowl and then sprinkle on top of apples and squash.  Cover and bake at 350F/180C until squash in tender, 40-50 minutes.