Week 35 TapRoot Farms CSA Newsletter

Hi folks!

We are back to business as usual here at the farm, with the ACORN conference over for another year, and Christmas quickly approaching! 

This Friday we are having a team meeting to discuss delivery schedules and locations for next year.  Some of you have already been in touch in regards to suggestions for additional locations that we should consider.  I would like to put it out to all of you to let me know if there would be a better spot or time for you (or any feedback that you have about delivery or locations) so that we can include it in our discussion... Just simply send me a quick email back this week. 

I've been getting a lot of emails and questions lately about registration and when it will be open.  The delivery meeting is the first step to us opening registration, as we need to decide what is working, what is changing, et cetera before we post the locations and have the shares available for sale.  We are also trying to have it so that current members are able to register first this year.  Eggs and meat will sell out first, but as a member you'll be the first to find out that registration is open, so you have the best chance.

Justine sent out a meat share survey, if you got one yesterday please remember to fill it out!  Thanks to those of you who already did, Thanks! Your feedback is hugely helpful!

TapRoot Team Report from the ACORN Conference

 Patricia:  I really appreciate ACORN. This year I hosted a workshop on CSA Software platforms. Farmigo, Small Farm Central and HarvestHand presented what they do and how their programs work to support farmers and csa members. I think it was a good session, helpful for farmers looking to explore options.
Lily and Frank joined us. It is neat because they now have an ACORN friend. Every ACORN event they get to play together and we take turns as parents taking the kids to the pool. It is really a wonderful feeling to be around an extended family of farmers and those whose work is to support organic and small scale farmers. It was a good conference and it was great that the TapRoot team was able to swing it so everyone could go. Another fantastic part of ACORN is meeting new people. This year I met Christie Kozier. She and her husband have a small farm in Middle Musquidobit Harbour. He is a sheep sheerer, and she has started a small 5-member CSA this past year to start. Here is a link to their facebook page https://www.facebook.com/KozierFarm

Happy November!

Josh: what i thought was wild mustard is really wild radish which is the yellow weed in our vegetable fields. i need to find some rolling baskets for under our g tractor for weed control.

Jem: I really enjoyed my day at Acorn. I ate my first Asian pear this weekend after hearing about the Taylor apple pear at Wednesdays talk and it tasted so good. Any chance of you planting some of those Josh? I'm also going to try eating a grape pie and finding a Purple Passion apple and planting a Dwarf Pinenut tree and digging a swale and lots more besides. Very inspiring. Thanks guys.

Photo to the right is Greta and the other Grow a Farmer apprentices graduating at Thursday's banquet!  --->

Tim C: I learned that the farming profession is a collaborative one. We always hear negative stories in the media about the decline of the farming profession. I didn't see any of that in Moncton. I was immersed in crowds of enthusiastic farmers sharing knowledge and ideas, asking questions, building relationships, and planning what comes next. The entire experience was motivating. I felt like I got to see things from the inside, and I am happy to have been involved.Tim
P.S. Also learned that shiny leaves indicate high levels of lipids, how to make lye, basalts are better than granites, salt water is full of minerals, but alas, the salt, stuff like that. I took pages of notes.

Justine: This year at Acorn, like most years, it was a great opportunity to catch up with friends you may only see a few times a year. Hearing what others are up to and discussing problems can really be helpful. I was talking to a man who is starting to breed a heritage meat/egg bird, a cross between Buff Orpington and Delaware. He's just got his first hybrid chicks and it'll be interesting as to how they work out. My husband and I are working on a heritage meat bird hybrid as well so it's very interesting to hear others ideas and experiments.

Jon: I love getting together with organic farmers. There is such a supportive group of farmers across the Maritimes, but we're all too busy to spend much time together that the ACORN conference is like a high school reunion, without the gossip and rumors. There were so many great workshops; that give you great ideas of ways to improve your farm, ways to be more efficient, new and exciting crops to think about. I always come home excited to get back to the farm and inspired to become a better grower.

Falicia: This was the first time I attended an ACORN conference and it was great!  I loved the fact there were workshops for the office side of farming.  One of the things that I noticed right away about the people attending the conference was how young they were.  It's wonderful to see this and future generations of farmers so passionate about being organic farmers.

Teri: This was my first ACORN conference, and I was so happy to be able to attend, proudly wearing my TapRoot shirt.  We met tons of great people, including lots of young farmers that we have lots in common with.  The two most inspiring parts of the conference for me were: A film shown after the banquet, called Island Green, which was about growing on PEI and some of the challenges and successes; secondly, I thoroughly enjoyed Dan Kittredge's presentation on nutrient content of food, and even more I enjoyed the discussion and thinking that it inspired between Jon and I on the way home (with two people who spend so much time together, anything that inspires good conversation is notable!).  Great conference, and I'm so proud to be a part of the TapRoot team (all the time, but especially) at events like this! 


Roasted Ambercup Squash with Brown Butter

From Alicia: "I've made this a few times with the ambercup squash in my box and it turns out AMAZING every time. Super easy (browning the butter to perfection without burning it is the hardest part, but it's sort of fun!) even for a busy mom. Thought you might want to share this one with others!"

Parsnip and Pancetta Tagliatelle

From Caroline: I made this the other day with bacon, rosemary from my back stoop and Taproot parsnips-yum. One of my favourite cold weather comfort foods.

8 slices pancetta or dry-cured smoked streaky bacon

1 handful fresh rosemary

1 good knob butter

2 cloves garlic, peeled and finely sliced

2 parsnips, peeled and then peeled into tagliatelle-like strips

455 g dried tagliatelle

1 good handful Parmesan cheese, grated

sea salt

freshly ground black pepper

1 tablespoon olive oil

In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.

How to Cook Spaghetti Squash

^ Here's a link, in case you've never encountered a spaghetti squash before.  It will all make sense when you get to the part with the fork, I promise!

Shares Deliveries: Monday, November 25, 2013 - Sunday, December 1, 2013

50 Week Veggie Share 2013

Awesome Eggs 2013

Staple Share 2013

Fruit Share 2013

Can you believe it's nearly December?!  Stay warm, with lots of good food bubbling away on the stove!

--The TapRoot Team