Week 11 TapRoot Farms 2014 CSA Newsletter

Hello CSA Members,

What's happening this week, as josh puts it, is the same as what we'll be doing until late August. Trying to keep up with getting the plants that need to go in the ground, in the ground, then making sure they have enough moisture (hopefully from rain!), and then is weeded and harvested in good time. Easier said than done, but we have a large and competent crew who keeps it all going pretty smoothly.

Tunnels have been going up today so we can plant sweet potato slips. Lettuce, kale, bunched carrots, new potatoes and chard should be ready in about two weeks. Zucchinis and basil are almost ready, and we were looking in at the greenhouse cucumbers and they will be ready in about two weeks too. Things are really starting to grow!

Please check your CSA boxes about information on our upcoming CSA member event. Squash Barn Dance, June 28th 2014, 7-11pm. You can also check it out on taprootfarms.ca under events in the CSA tab or e-mail tim@taprootfarms.ca about specific details.





Here are some reflections from Jocelyn about her first month on the farm:

My First Month on the Farm

Hello TapRoot blog readers!

As this week marks one month of being an employee at TapRoot Farms, I thought I'd check in and share my first impressions of the farm, as well as a little bit more about myself.

As some of you know, I joined the TapRoot team in May to shadow Justine and learn the ropes of the wholesale and meat CSA side of the TapRoot business, so that when she has her baby in July, I can seamlessly take over her role. Working at TapRoot is the first time I've worked on a large, working farm, so what an awesome whirlwind of new learning experiences this first month has been! I couldn't be happier about spending my days on the farm, learning the ins and outs of wholesale management and the CSA process.

Before coming to TapRoot, I managed a small farm project in southwest B.C. with my partner Chris. That project was my first hands-on experience with farming and for the most part, everything I learned and did was self-taught. When our lease on the B.C. land was up, Chris and I decided to head east and explore the maritime provinces. We'd never spent any time out here, but we were curious about Nova Scotia, it's community of support for local food initiatives, and the potential for more affordable land. So, six months ago, we packed up our car, along with our two cats and two rabbits, and drove across the country to land in Kentville. One of my first goals upon arrival was to find work for local farmers whose philosophies aligned with my own, so that I could learn from others who had more farming experience than I had myself. TapRoot was the first farm I connected with and I'm thrilled that a position opened up for me!

Stepping into the TapRoot world has been rewarding already. Working for a large farm and seeing how everything comes together every day to get things planted, cared for, harvested, packaged up, and shipped out is pretty darn impressive. Working alongside Justine is fantastic. She's impressively cool, calm and collected when it comes to juggling her workload. Hopefully I can embody that same calmness when she's away on maternity leave!


My favourite things about being at TapRoot so far: building relationships with the rest of the team, seeing the gorgeousness of east coast spring unfold on the farm, and feeling a sense of accomplishment when CSA shares and wholesale orders come together successfully every week. Oh, and of course seeing new produce ready for harvest! Just wait until you get your bok choy in your share this week... amazing!

All in all, a GREAT first month on the farm. I look forward to sharing more with you in the future and hopefully meeting many of you at upcoming CSA member events.

Cheers & happy bok choy week!


Fresh Bunched Herbs For Add-ons

Fresh herbs are best incorporated at the end of preparing a meal, unlike their dried counterparts, their bright flavors don't withstand the cooking process. When I'm looking for new ideas for cooking I go to Jamie Oliver and Hugh Fearnley-Whittingstall (River Cottage), I really like their approach to cooking veggies and they incorporate fresh herbs into many dishes.

Store fresh herbs in a ziplock bag in the fridge and they should keep for 10 days. If you aren't sure if you'll use the herbs soon enough put them in a paper bag and hang them high in the rafters in a non humid room. Within 2 weeks you should a have a nice crumbly mess of dried herb for winter meals. Keep them in a closed glass jar in a cupboard.

We have sage, oregano, and thyme available now!


A huge congratulations to the newleyweds Teri and Jon Jenkins. They had a beautiful sunny wedding day on Saturday, with lots of friends and family celebrating together. From everyone here at the farm, wishes of happiness, health, and many years of growing vegetables together! YAY!!









10-Minute Healthy Bok Choy Salad with Creamy Tahini Dressing

A simple, mess-free recipe for bok choy salad with creamy, tangy tahini dressing. From start to finish, it's ready in 10 minutes!
Author: The Fitchen
Recipe type: Side Dish
Serves: 8
  1. Wash bok choy and cabbage and prepare as instructed above.
  2. Combine bok choy, cabbage, and sesame seeds in a large bowl and toss together to combine.
  3. Add ingredients for the dressing to a high speed blender and blend until the consistency is creamy and thickened.
  4. Pour dressing over the salad and toss until everything is well-coated.
  5. Serve in bowls or on plates and enjoy!


Rhubarb Juice

Years ago when a good friend and I were selling baked goods and fresh vegetables at the Wolfville Farmers Market, we would often make a sparkling rhubarb drink and sell it by the glass. It's super pretty and quite quick to make. You can freeze the juice or jar it like you would with jam. Then you have you're own juice mix all year round. I do the same thing with red and black currants, and they make great homemade juice. - Justine

Ways to Use Rhubarb Syrup:

Rhubarb Syrup

Makes about 8 ounces

4 cups chopped rhubarb
1 cup sugar
1 cup water

Combine the rhubarb, sugar, and water in a heavy-bottomed sauce pan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.

Set a fine-meshed strainer (or a coarse strainer lined with cheesecloth)over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.

Carefully pour the syrup into a clean bottle, cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.

The leftover rhubarb solids also make a nice rough jam, so if you want you can put them in a clean jar and keep them in your refrigerator for a week or so. It's great on toast!

Rhubarb Syrup Variations

Find the original blog post here.

Shares Deliveries: Sunday, June 8, 2014 - Saturday, June 14, 2014

50 Week Veggie Share 2014

Staple Share, bi-weekly 2014

Egg Share 2014

Fruit Share 2014

Flower Share 2014

Have a great week!

--The TapRoot Team