Week 25 TapRoot Farms CSA Newsletter

Hello folks!

Last week was a bit crazy here on the farm, with our organic inspection Tuesday, Jem and Chris away, and Tim getting married on the weekend.  We pulled it all off the typical farm way... by the skin of our teeth, and with a massive amount of teamwork!

Scooter, the guest of honor with some of the TapRoot cheering section at the wedding! -->

Tomato Canning Workshop - Saturday September 21 & Sunday September 22

Lots of you requested a tomato canning workshop, so we are hosting one here at the farm this weekend.  If you would like to join us for a few hours learning how to can tomatoes from a fellow CSA member, you can sign up here:

Saturday, September 21 from 9 AM - 12 PM

Sunday, September 22 from 2 - 5 PM

Workshop is $25, and you will leave with a couple of jars of tomatoes as well as all the knowledge you need to make lots more at home! 

Email teri@taprootfarms.ca if you have any questions!

Ham Steaks

Just a quick note here from the meat shares. Last share and this one coming up, some members will be getting whats marked as ham steaks.  Up until now you've been getting pork shoulder steaks and fresh ham steaks. We were not getting the hams smoked so we would have enough of the same, or very similar, steaks to give to all the members. But, it's always good to keep things fresh and different and so I've started to get the hams smoked then cut into steaks. These are fully cooked and good to just thaw and cut for sandwiches or whatever else you would to do with ham. They are also excellent thawed then put into a baking dish and roasted in the oven. I usually make a mixture of grainy mustard, maple syrup, a little cider vinegar, salt and pepper, and pour that over top. Like I said it's already cooked so you really just need to heat it through and let the sauce cook down a bit.

I hope you are enjoying the pork, the pigs are doing very well here at the farm, and we are so delighted to provide you with farm fresh meats!

Happy Eating!



Here's a couple for fennel, in case you haven't used yours yet!

Fennel soup
1 tsp olive oil
1 fennel bulb chopped
1 cup onion chopped
2 large russet potatoes, peeled and sliced
3 cups chicken broth
1 cup milk
2 tsp lemon juice
2 tsp fennel seeds, toasted

In a large pot, heat the olive oil over medium heat. Add fennel and onion--cook until softened. Stir in the potato, chicken broth, milk and lemon juice. Cover and reduce the heat. simmer until the potatoes are tender (15 min).
Puree soup in batches until smooth.
Garnish with toasted fennel seeds.
Fennel Slaw
1 bulb fennel
1/2 lemon, zest and juice
1 tbsp honey
few splashes of olive oil
salt and pepper
Remove stalks from the top of fennel bulb...and cut the fennel in half to core. Slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.
Whisk lemon zest, juice, honey, olive oil and salt and pepper.
Toss, and eat!

Shares Deliveries: Sunday, September 15, 2013 - Saturday, September 21, 2013

Awesome Eggs 2013

Staple Share 2013

Flower Share 2013

50 Week Veggie Share 2013

Fruit Share 2013

Celebrate all that organic means to you during Organic Week, Sept. 21 - 28!  We will be speaking at Pete's Frootique Halifax next Monday, September 23 - for more info and to join the event on Facebook, click here!

The photo is Jon and Josh with organic inspector Brian last week as we completed our 2013 organic inspection. 

Have a great last few days of summer... Autumn officially arrives on Sunday!

-The TapRoot Team