Week 10 TapRoot Farms 2014 CSA Newsletter

Hello and welcome to a very sunny start to the week here at the farm!

Here is a picture Josh took of Gerald planting onions. Gerald is an onions planting machine and in the next four weeks will plant over 250,000 onions and leeks. Gerald and his wife Louise have just arrived back from Newfoundland for the season, and have been coming to TapRoot to work for over 5 years.


Week 5 Meat Shares


Written by Justine and Jocelyn

Welcome to the fifth week of the 2014-2015 TapRoot meat share!

This week your share contains:

A whole Free Range Chicken from TapRoot Farms.

1 lb ground pork from TapRoot Farms.

2 pack of rabbit pieces from TapRoot Farms. 


Cost breakdown of your share:

Whole chicken @ $4.50/lb, average weight 3.75lbs,                    $16.88

1 lb ground pork @ $4.50/lb average weight 1 lb,                        $4.50

2 rabbit pieces @ $6.25/lb, 2lb pack                                            $12.50

                                                                                          Total: $33.88

As you can see, total value for this week's meat share is a little under, but we've been over for the last few shares, so everything is balancing out.

Quick meal ideas:

Rabbit pieces can be used in the same way you use chicken pieces. They're great on the bbq, roasted, and cut into strips for stirfries. Rabbit has a mild taste and goes great with everything. For some recipe ideas, check out this previous blog post on cooking with rabbit here.

To learn what the different cuts of rabbit look like that you'll be receiving this week, check it out here.

And here's Nathan with the TapRoot beef herd. They're slowly getting friendlier and enjoying their pasture up on Ross Creek Road. They love their salt block!


If you have questions, comments, or suggestions about your meat shares you can e-mail me at Justine@taprootfarms.ca 

Have a fantastic few weeks and talk to you next time!




Swallow's Nest and Walden Camp

As we look ahead to the coming summer and fall, we encourage you to consider a stay at one of our two farm stay location. It is difficult to find a nicer place to be than the Annapolis Valley in summer and fall.

Information about both location can be found on our website www.taprootfarms.ca (in the pull down menu). Vacancies can be found on our availability calendar. Summer dates are filling up quickly. CSA members receive a discount on accommodations.

The Swallow's Nest is our more popular stay, with all amenities. It can accommodate up to eight guests. The Waden Camp is a newer initiative for the farm. It is a more appropriate option for the more outdoor/adventurous type. I like to think of it as "camping in style."


TapRoot Staff love having people staying on the farm. We love this place and enjoy seeing guests exploring fields, ponds, or visiting with the animals.

Your stay at either location can be a completely private experience, or you can get involves with activities on the farm. Our goal is to make your stay as memorable as possible.

Here is a photo taken from the guest book at the Swallow's Nest :)









                    Eggmobile Finished!

Here are a few shots of the inside of the eggmobile. The eggmobile is a mobile chicken coop where the organic laying hens will roost and lay their eggs. The floors are slatted to let fresh air in and help with too much debris building up. During the day the doors on either end will be open and they will forage and scratch around. Every few days the coop will be moved to a fresh spot, either new pasture or a freshly harvested field where they can glean for the vegetable bits left over. Chickens on pasture still need to eat grain to have the energy to produce eggs every day, but just like humans, greatly benefit from fresh greens in their diets. 


Check out this recipe for Nettle Pesto, you can make it with the pine nuts, but raw sunflower seeds or walnuts are also very tasty.

Here is a recipe for braised chicken with carrots and leeks. A good recipe for those receiving a whole chicken in their meat shares this week. You can thaw then piece the chicken up and use that instead of the six thighs that they suggest.


Spring Vegetable Risotto









author: Happy Food Happy Home
serves 4 large portions or 6 smaller portions


4 ounces baby portabella mushrooms
1 leek, white and light green parts only
½ pound asparagus
1 clove garlic
4 cups low sodium chicken broth
2 tablespoons butter, divided
1 tablespoon olive oil

1 cup Arborio rice

¼ cup dry white wine

zest of ½ a lemon

½ cup peas
½ cup parmesan cheese
1 tablespoon chives
salt and pepper, to taste
  1. Prep Vegetables
    1. Cut asparagus into 1 inch pieces.  Blanch for 2-3 minutes until asparagus is crisp tender.   Remove to a large bowl.
    2. Wash and cut the mushrooms into bite size pieces.
    3. Cut leek in half length-wise, then slice.  Place leek in a colander and rinse to remove grit. 
    4. Mince garlic.
  2. Heat broth in a medium saucepan over medium low heat.  The broth should be warmed through.
  3. Heat 1 tablespoon of butter in a dutch oven or high sided skillet over medium heat.  Add mushrooms and cook for about 5 minutes until mushrooms are brown and just starting to release liquid. Remove from the pan to the bowl with the asparagus.
  4. Add the remaining tablespoon of butter and the olive oil to the pan.  Heat until the butter is melted.
  5. Add the leeks to the pan.  Cook until leeks are tender, 3-5 minutes.
  6. Add garlic and the rice to the pan.  Toast for approximately 30 seconds until the garlic is fragrant and the rice smells toasted.
  7. Add the wine to deglaze the pan. Use a wooden spoon to scrape any stuck on pieces off the bottom. Cook for about 30 seconds to allow the wine to evaporate. 
  8. Add 1 ladle of broth to the rice.  Stir and allow the broth to absorb into the rice.  When nearly all the broth has absorbed add another ladle full.
  9. Continue adding broth one ladle at a time.  As the rice cooks allow it to get sticky between each new ladle of broth; this will help the starches release from the rice.
  10. When you only have one or two ladles of broth left add the asparagus and mushrooms, the peas, and the lemon zest.  Stir everything together.  Add broth as needed.  Check the rice to make sure it is cooked through and check the seasonings.  Add salt and pepper to taste.   
  11. Add the parmesan cheese and the chives. Stir together.  If your risotto is too tight or sticky add a little more broth.  If it is too loose or wet allow to cook until it is the texture you desire.


Shares Deliveries: Sunday, June 1, 2014 - Saturday, June 7, 2014

50 Week Veggie Share 2014

Egg Share 2014

Fruit Share 2014

Meat Share 2014


Have a great week!

--The TapRoot Team