Week 2 TapRoot Farms 2014 CSA Newsletter

Welcome to Week 2!


A New Season of Flower Share Begins... By Tim C.

Those of you who have signed up for a Flower Share have a few more weeks to prepare for their arrival. The farm is still covered in snow, and no amount of wishing on my part will change that. However, seeding has begun in earnest. The list of annuals and perennials we are preparing is too long to include here, but rest assured, they are varied in size, texture, colour and temperament.
Tulips are usually the first to arrive, followed by small gaps in delivery before they arrive on a consistent basis at your pick up location. Last year, deliveries extended to the end of October, however, I plan to stretch that a bit.

Here's a pic of some Hi No Maru Aster seedlings. Small, but full of promise. -->

Flower Shares will be posted the weekend before share deliveries, similar to your vegetables, meat and fruit shares. The flowers will have been harvested and conditioned as close as possible to your delivery time, usually the morning of, or the evening before.
For those of you who have not signed up for a Flower Share, we hope to make flowers available as add-ons, and will post those options as soon as things start growing in earnest.
It's been a long, white winter. We are looking forward to the growing season!
For CSA members who are planning special events in the coming year, we hope to be able to provide “Occasion Buckets.” These will consist of various flowers, perfect for parties! If you have any questions, or flower needs this coming year, please feel free to contact me tim@taprootfarms.ca

There are still some flower shares available if you would like one: http://taprootfarms.ca/shares/register

First Meat Share of 2014-15 Season!  By Justine

Welcome to the first meat share delivery of the 2014 CSA!

Your meat share today is a free range chicken from Longspell Point Farms in Kingsport (when it doesn't come from our farm it's usually from this great farm), a pack of two pieces of rabbit from TapRoot, and very exciting, our new nitrate free bacon from our own pastured pigs. You meat share is valued at $37.50. This week it breaks down like so:

3.5lbs Whole Chicken from Longspell @ $5.35/lb = $18.75

1.5lbs TapRoot Rabbit Pieces (2/pack) @ $6.25/lb =$9.37

1lb TapRoot Nitrate Free Bacon @ $9.50/pack =      $9.50

                                                                        Total $37.62

On meat weeks, since all the shares will be the same value (more or less), you will come to the pick up and there will be coolers with meat in them. Take a share and that's it. If you miss a share and want to pick it up the next week, you will have to e-mail us before the end of week. We have very limited space in the freezers and it's not ideal to have a bunch of missed meat shares taking up space.

For those of you not new to the meat share you will notice we have change our meat share format a bit in order to do two things. The first was to produce more of the meat in the share ourselves, thus we cut back our numbers of shares we were offering a bit. We will be able to offer more shares as we produce more animals, and have more meat to share! The second was to make it a little easier in the assembly of the shares, this we accomplished by only offering one size, half way between our appetizer and entrée of last season.

We are very excited about this coming animal and meat share season, and will keep you up to date about all the goings on.

If you have question/concerns/comments/ideas please e-mail me at justine@taprootfarms.ca.

While you're at it, reading up about meat shares, check out this recent blog post by Helen from Salmontail River Farm about our 2014 TapRoot ducks.  The eggs are being incubated as we speak!


From Lyle at Creative Gourmet: Pulled pork panini with Ironworks Distillery Apple Brandy BBQ sauce and of course Noggins Corner Farm apple chip and cabbage salad.

Apple chips I cored and layed out on a baking pan with parchment paper. I made a quick simple syrup, equal parts water and sugar, 1/4 cup of each is lots. And brushed the apple slices both sides with the syrup. Baked them in oven 225-250F for about 4 hours or until brown and dehydrated looking. They will crisp up more outside the oven cooling and resting.

Red cabbage salad was braised shredded cabbage with a little orange to balance out & fresh or frozen cranberries. Also used strawberry or red currant jelly with the addition of Port. But those are not needed. Boil till tender, cool and adjust flavourings with salt pepper and apple cider vinegar.

Beet Salad with walnuts, feta, and pea shoots (I made this on the weekend, not really following a recipe, but here's what I did: roasted beets and cooled overnight, then chopped them, added walnuts, feta, pumpkin seeds, pea shoots, and dressed with Hutchinson's PURE Maple Gastrique (available in Add ons).  It was a good use of beets!

Please send your recipes and photos to teri@taprootfarms.ca and I will share with everyone!

Note on the Shares:

Shares Deliveries: Sunday, April 6, 2014 - Saturday, April 12, 2014

Meat Share 2014

50 Week Veggie Share 2014

Fruit Share 2014

Egg Share 2014

A photo of Courtney, moving quickly yesterday whacking open huge hubbard squashes so that you don't have to!  -->

Have a great week, the plastic is on the first tunnel as of yesterday (hopefully it doesn't blow away today!) and so, we have put our foot down, & Spring is officially HERE at TapRoot Farms!

--The TapRoot Team