Week 25 (Sept 21 - 27) TapRoot 2015

News from the farm

Patricia is in Belgium this week, learning all about flax processing as we continue to move forward and make progress with the TapRoot Fibre Lab. We presented to the Annapolis Valley Chamber of Commerce this morning as a finalist for their Innovation Accelerator Award. We're getting closer to realizing our dream of growing clothes on the farm! :)

           Patricia and Jennie Green, our handspinner         spools of linen thread                                           platemats woven using our hand-processed flax

from Josh:

Full Monty members have been receiving fewer than the dozen eggs you've become accustomed to. This is because as the days begin to grow shorter, hens automatically reduce their laying frequency. Remember, their motivation for laying it to hatch chicks and with the colder weather coming (indicated by less daylight), they know their chicks stand less a chance of surviving. This results in a slowing down of egg production. Large, commercial operations keep the lights on, forcing the hens into an unnatural cycle of constant laying. (A commercial layer lives maybe just a year.) Our hens live freely by natural light. We have another batch of layers coming on but they're not quite ready yet. To fill the gap, we've added broccoli to the share boxes.

We have been harvesting and moving our over-winter vegetables into the storage bins in the warehouses.

The first Brussels sprouts have been harvested and are looking great.

We have loads of tomatoes! If you want to add large quantities of tomatoes or green peppers to your share, go to the Add-Ons section and click on the Bulk Buying Options tab.

Are you paid up?

Next week will bring us to the halfway point of the 2015-2016 share season. Time flies! Please take a few minutes to check in with your account to ensure you are up-to-date with your payments. As of September 30, you should have paid for half of the amount from your April invoice.

Open Farm Day was a great success last weekend. Thank you to all of you who came out to enjoy the food and activities of the day on the farm.

Harvest Moon Bonfire Celebration this Sunday, September 27th starting at 6pm
Come and watch the full moon rise over the fields. Bring a picnic and your favourite beverage, relax around the fire, bring your guitar. Enjoy the beauty of the farm by moonlight. Marshmallows and roasting sticks provided. :)

Contract bookkeeper position at TapRoot

Falicia is going on maternity leave later this fall and we are looking for someone to take on the role of bookkeeper in her absence (minimum of six months). If you know someone who is qualified and may be interested, please pass along the following info.

TapRoot Farms is looking for someone to cover a maternity leave on the TapRoot team.

If you love working hard, enjoy working with people, love to keep things orderly, enjoy working with numbers, are excellent at attending to details, share a commitment to organic farming and Community Supported Agriculture, and if you are generally positive and have a “the glass is half full” attitude, then we’d like to meet with you to explore how you might fit the role of Bookkeeper on our farm.


Some days are busy and dynamic while others are quiet and repetitive. You should be able to work with minimal supervision and maximum accuracy.


Skills involved and required:

Data entry (account receivable and payables)

Attention to detail

Issuing and tracking invoices to CSA members and wholesale customers

Sending weekly reports to farm owners

Tracking payments from CSA members and wholesale customers

Reconciling accounts

Front­line relationship management (processing CSA & wholesale phone calls and emails)

Maintenance of on­line and electronic databases

Filing related to CSA program (memberships, deliveries and reports)

Entering and reporting on budgets

Creating systems to ensure information is accurately posted

Daily book­keeping:

a. Processing membership and wholesale/retail invoices and payments.

b. Processing account payables and receivables.

c. Preparing bank deposits.

d. Preparing payroll.

e. Tracking overdue accounts and arranging for payment or a payment schedule.

Working knowledge of QuickBooks, Excel, Word, Google, Paypal, etc.

Excellent time management


If you are interested in this contract (maternity leave) position, please send an application to: admin@taprootfarms.ca.


Training for the position will begin in mid-to-late October with the (at least six-month) leave beginning in late-November.


Your application must include a cover letter, resume, and three letters of reference.


Recipes from Denise's Test Kitchen

I've seen the ginger coming in this week's shares and it looks amazing. I'm going to be whipping up one of my favourite cakes this week when I pick up my share box. This moist and delicious ginger cake is one of my favourites. Spicy and flavourful, it's perfect for late summer/fall.

Ginger is one of those veggies that you don't use all of in one go. Well, I don't, anyway. Sometimes weeks will go by before I use it another recipe and by then, it's a bit dried up. Sub-optimal. That didn't happen very many times before I decided, "No more wasted ginger!" What I do now is cut some of the smaller knobs off and use my microplaner to grate it. (I don't peel it. The skin has all kinds of nutrients.) Then, I combine a 1 tsp scoop with about the same amount of coconut oil in an ice cube tray and freeze the blobs. Voila! Throw the blob in your recipe and away you go. I also just freeze the root and grate off what I need when a recipe calls for fresh but I don't want the added oil. Ginger is so much easier to grate when it's frozen.

So, use your fresh ginger, but store the leftover bit in the freezer. It will keep better and it's easier to grate.

Crabapples aren't great eating fruit but they make fabulous preserves. I grew up eating crabapple chutney at my grammie's dinner table on the farm and, while I don't have her recipe (I wish I did), this one is a favourite in our house.

Whenever Andy is serving up pork in our house, applesauce or chutney of some kind is also on the menu. There's something about pork and apples... With pork and apples in the share boxes this week, I thought I'd hunt around for the reason pork and apple work so well together. In the process, I found this fabulous looking recipe for Seared Pork Chops with Apples, Onions, & Mustard.

Oh, the reason? "People have actually been pairing pork with apples for centuries. Before sugar was readily available to most people, fruit sweetened foods were usually served alongside or in combination with savory, and apples were a common way to add a touch of sweetness to pork dishes. This may have started because some farmers would feed old or rotten apples to their pigs, and some people say that a diet high in apples can actually flavor the meat."

I love fruit butters. The term butter comes from the smooth, rich taste that the fruit takes on when you cook it down. Fruit butters are less sweet than jams and have a really intense flavour because they are mostly fruit. I can tell you from personal experience that this plum butter goes perfectly with my mother-in-law's tea biscuits.

Arriba! These kale, tomato, and pepper quesadillas are perfect for weekend brunch. I used feta cheese and served them up with some homemade salsa that my friend gave me last week. Delicious!

Happy cooking, everyone. Have a great week!