Click here to see the Week 10 share list
The view from the farm stay, Swallows Nest, here at the farm.
Sunday was a make hay while the sun shines kind of day. It was supposed to be quite rainy this week so Josh and the crew pushed it late into the evening to get lots of vegetables in the ground before that rain came. Snow pea, regular peas, green and purple bean, cilantro, dill, radish, spinach, Brussels sprouts, field tomatoes, and onion are a few of the crops they planted.
At the Monday morning meeting Josh said that it won't be too much longer until we will be picking peas to go in your shares!
Tim has been moving a fence so that we can work up ground that has had animals on it for a few years. We work on a three year rotation. For three years we use the land for growing crops on (each year a different crop), then for three years we plant the ground with a cover crop and let it grow or be grazed on by animals. Just like us, the soil needs a break to keep it healthy.
The meat shares this week have the first of the Free Range chicken in them. These are roasting birds, perfect for the BBQ or roasting with loads of vegetables.
New on Add on's. Mint and Nettle tea, 10 tea bags, for $6. Organically grown mint and nettle in a convenient tea bag for you to enjoy!
The first of this seasons Jamaican Jerk Pig Roasts is June 19th from 12-3pm. It involves a tour of the farm, a cooking demo by Chef Michael Howell, and then a buffet style meal with beverages. $43.50 +tax per person. Learn more and purchase tickets here: foodeast.ca
A new batch of chicks staying warm under their brooder, Patricia and Keith (in matching outfits) working on cash flows.
(adapted, only slightly, from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes)
Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.
Combine honey, cayenne and water in a small bowl.
Heat a small skillet over medium-high heat. Add remaining tsp. oil. Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.
Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.
Roasted Bok Choi:
salt and pepper
Cover a rimmed baking sheet with parchment paper. Cut the bok choi in half, length wise. Place them on the parchment paper, sliced side up. Sprinkle them with oil, then salt and pepper. Pop them in the oven at 400° for about 15 minutes. Yum!
Nettles!, and the mural for Uncommon Common Art is finished, stop by and take a look :)
Have a great week,
Justine and the TapRoot Team