Week 33 November 14-19

Week 33 November 14-19

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A few moments from around the farm this morning. Kale and pea shoots, Patrick seeding pea shoots, Justine and Emily and the Applewicks Crew, turnip, and the cooler filling up with vegetables for the winter.

Farm Notes:

Greenhouse update! It's so green in there.

A Full Monty Member shared this recipe on our FaceBook page:

Maple Roasted Brussels Sprouts with Hazelnuts.

Fennel Frond Pesto

1 fennel bulb (choose the bulb with the most fronds)
3 garlic cloves, peeled and minced
1/4 cup toasted pine nuts
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4  cup olive oil
2 tablespoons grated Parmesan cheese

Pick off fennel fronds, you should have about 2 cups (loose, not packed down).  Place the fronds in a food processor. Add the garlic, pine nuts, lemon zest, salt, and pepper and process until finely chopped. Scrape down the sides of the processor bowl. With the machine running, add the olive oil and Parmesan through the feed tube and continue to process until the mixture is well combined.

Makes about 1/2 cup




  1. Heat a large Dutch oven over medium to high heat. Coat the bottom with olive oil, then add the onion, carrots, and celery and cook until crisp-tender.
  2. Add the lentils, potatoes and chicken or vegetable stock, starting out with about 6 cups. Stir in the wine. Add the bay leaf and thyme. Let come to a boil, then reduce heat to a simmer. Cook uncovered until lentils are tender and done, about 1½ hours, being very careful to watch the liquid level and add more stock as needed. Stir occasionally. I usually add about 2 cups more stock. You want it to be fairly thick and not extremely watery, but you do need to keep enough liquid in it. Add salt and pepper to taste.
  3. When lentils are done, mash the potatoes against the side of the pan with a spoon then stir them. This will make it creamy. Stir in the turnip greens. Let come to a boil again, then simmer for about 30 minutes. Taste and adjust seasonings.
  4. Serve over brown rice and sprinkle with fresh parsley. Drizzle with red wine vinegar.

Thanks and have a great week. 

-Justine and your TapRoot Farms team