Week 31 October 31-November 5

Week 31 October 31 - November 5

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For many of you Ed has been the face of TapRoot Farms. He has delivered your veggies, fruit, meat and eggs to you each week. Ed is no longer with TapRoot. For the next few weeks other members of the team will be pitching in to get your food to you. You will see Justine, Josh, Jem, Patricia and Rhea. We wish Ed all the best in his adventures ahead. 

Thanks for joining us on the farm walk #3. It is so nice to see all of you at the farm!!!

The pictures above are: Parsnips, savoy cabbage, celeriac harvest and checking out a field of forage kale for the cattle.  


One week difference in the greenhouse.

Farm Notes:


Roasted Parsnips & Brussels Sprouts
Author: The Crepes of Wrath
Prep time:   10 MINS
Cook time:   50 MINS
Total time:   1 HOUR
Serves: 4 as a side
Tender parsnips, crispy Brussels sprouts, and caramelized shallots tossed in a Dijon, honey, and lemon dressing.
  1. Preheat your oven to 400 degrees F. Peel and cube your parsnips and clean and halve your Brussels sprouts, then set aside. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan (I prefer cast iron) and add in your sliced shallot or onion. Saute for 5 minutes or so over medium-high heat, until just translucent, then remove from the pan and set aside.
  2. Add in another 1 or 2 tablespoons of olive oil and add in your parsnips and sprouts and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook over high heat, stirring occasionally, for 8-10 minutes, until they are both somewhat browned (but definitely not nearly cooked through). Whisk together your mustard, honey, oil, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and toss everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or honey, and serve. This makes a great side dish or eat it with pasta or rice! We ate this alongside a bowl of soup.

In case some of you haven't had the pleasure of kale chips I've included a recipe. It's a great snack and super easy to make.

Click on the picture for a step by step guide to making kale chips.

How to Make Kale Chips

yield: VARIES


prep time: 5 MINUTES


cook time: 10 MINUTES

total time: 15 MINUTES

INGREDIENTS:Salty, crispy, addicting, and from garden to oven in 15 minutes ... making your own kale chips couldn't be easier.


  1. Preheat oven to 300 degrees Fahrenheit.
  2. Wash kale leaves and dry very well.
  3. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.
  4. Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
  5. Line a large baking sheet with parchment paper or a silicone baking mat. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
  6. Bake for 8 - 12 minutes, just until crisp. Start checking at 8 minutes - don't overcook or they'll burn! I find that Lacinato kale cooks faster than curly kale. If your kale isn't crisp after 12 minutes, keep baking until it is - check every couple minutes.
  7. Remove from oven and let cool for a minute or two, then serve.

Thanks and have a great week. 

-Justine and your TapRoot Farms team