Week 31 TapRoot Farms CSA Newsletter


Happy Halloween!  The pumpkin in the photo to the right was carved by our very own Falicia.  In addition to being great with numbers, she appears to be a highly skilled pumpkin carver! 

Hope you're able to balance out all that yummy candy with some yummy local veggies and fruit!  This week's veggie box contains a lot of items that are making their last appearance in your share as we approach November- Corn, tomatoes, chard, and lettuce.  But really, it's nearly November, and awesome that we still have it as good as we do!  I feel pretty fortunate to live in Nova Scotia right now-- back home in Manitoba, they have had snow for a couple of weeks already!

Safe and warm wishes for those of you venturing out trick-or-treating, send your (cute!.. Or, scary!) photos our way and I'll post them on our member wall for all the team to share!

Farewell TapRoot - By Chris

Well Ladies and gents don't expect my farewell to be as heart warming or touching as G-units (a.k.a. Greta).  The time has come to hang up our TapRoot hats.  Actually I traded my TapRoot hat for a deer steak but we wont get into that.  The season is over for G-unit and I as our rein of terror on TapRoot farms has come to an end.  Today while bagging Arugula it felt like just yesterday we were baggin' pea-shoots.. "what?".. PEA SHOOTS!

I'm glad Trish and Josh gave me the opportunity to apprentice on their farm.  I've learned lots.  (CLICK HERE TO READ MORE)

By Tim - Happiness is to hold flowers in both hands” Japanese Proverb

A big thank you to everyone who participated in the farm’s first Flower Share, or purchased flowers as an add-on. It was always nice to hear comments about the flowers at our delivery locations. I like to think of the past 16 weeks as an experiment with positive results. The plan is to continue to offer flowers to members next year. We will keep you posted on possibilities for the coming season. First, though, winter.

We have managed to stash some everlasting flowers away to use in gift baskets, as add-ons, or for Valentine’s Day. They will be available soon.

Again, we sincerely want to thank you for your interest and willingness to invest in flowers.

A few pictures from warmer times… (CLICK HERE TO SEE MORE PHOTOS)

N.S. Farmers Share Harvest - Chronicle Herald article

Check out this article on Community Shared Agriculture from the weekend's Chronicle Herald, featuring your farmers!




Roasted Carrot Soup

I made this roasted carrot soup on the weekend and it is delicious.  We don't go through a lot of carrots in our household, so I have had a glut for a while and wanted to deal with them in one fell swoop.  I skipped the ginger and added an infused maple product that we just start got in last week and I am really excited about: pureinfusedmaple.ca.  Next time I would add additional ginger.  I was thinking this recipe would be really nice with colored carrots, too (mine were all orange ones). 

A couple more days left in our contest for October: post a photo on the TapRoot facebook page of what you've been cooking and baking up with your shares, and get entered in a draw to win a farm gift basket!  We will draw and announce the winner this Friday, November 1.  Here are some of the recently posted recipes:

WW Zero Point Garden Vegetable Soup

This is a really filling soup and makes a lot! A fave for work lunches.
I substituted red bok choy for the green beans, making this an all Taproot veggie dish! The substition didn't really change the overall taste much, so I'm pretty sure I'll try other leafy greens in the future, if I'm short on something again.


Apple, Pear, Cranberry Crisp

This was such a great way to use up our abundance of apples, pears and dried cranberries! Fresh out of the oven with a scoop of rich vanilla ice cream... delicious!



Creamy Potato and Leek Soup

1 Leek, sliced
4 Potatoes, peeled and cut
1 Litre chicken stock
2 Teaspoons butter
2 cloves garlic
1/2 Cup cream
Salt and pepper

Step 1
In a medium saucepan, saute the leek in butter and garlic for 5-10 minutes or until tender.

Step 2
Add potatoes and chicken stock to pot and cook on medium heat until potatoes are soft - approx 15 minutes.

Step 3
Using stick blender, puree the vegetables until smooth.

Step 4
Add cream and stir. Season with salt and pepper.

Aged Cheddar and Squash Quiche!

From the Rebar Cookbook. With Butternut Squash and onion. Yum.yum.

Shares Deliveries: Sunday, October 27, 2013 - Saturday, November 2, 2013

*apologies for those of you who were confused by my incomplete posting "Cox Orange" last week, missing that it is a variety of apple.  I guess now you know!  :)

*This is most likely the last week for corn, lettuce, chard, and tomatoes, so enjoy!  Summer's over.  :(

50 Week Veggie Share 2013

Staple Share 2013

Awesome Eggs 2013

Fruit Share 2013

Best of luck to Chris and Greta in their future endeavors, and thanks for all your hard work this season, from the entire TapRoot Team!

Have an excellent week and don't forget to set your clocks back 1 hour on Sunday morning!

--The TapRoot Team