Week 36 TapRoot CSA

Happy December!!!!

ACORN CSA survey due today. Please (please!) complete it before the end of the day today.

ACORN is working to connect and grow CSA's in Atlantic Canada. It would be very helpful if you would take a minute to complete this survey about your experience with your CSA membership at TapRoot.

Continuing with its efforts to collect data on CSAs in Atlantic Canada for the past four years (including a 3-Year Trend Report released last year) ACORN makes this survey and analysis available at no cost to all CSAs we have listed in our online CSA Directory. Participating in the survey provides the farm with the feedback needed from shareholders to prepare for next season, with the bonus of contributing to sector-wide data that allows ACORN to track CSA trends and opportunities.


Ideas from member Denise....This week's veggie box is loaded up with sweet potato goodness. Give one of these recipes a try! Both steer clear of the traditional "sweet" recipes and serve up some delicious, savoury, bites.

Rosemary Sweet Potato Stackers

Yield: 10 servings
Prep Time: 15 min
Cook Time: 45 min


( Source: www.kimshealthyeats.com )
Sweet Potato Gnocchi with Balsamic Brown Butter

Yield: 4 to 6 servings

Prep Time: 1 hour (factor in two hours to strain the ricotta cheese)

Cook Time: 10 min


For the gnocchi:
2 (1-pound) red-skinned sweet potatoes
1 (12-oz.) container fresh ricotta, strained in a sieve for 2 hours
1 cup grated Parmesan cheese
2 teaspoons salt
2 1/2 cups (or more) all-purpose flour

For the brown butter:
8 Tablespoons (1 stick) unsalted butter
1/4 cup loosely packed sage leaves
3 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese, for serving


Make the gnocchi:
Scrub and dry the sweet potatoes, then prick them all over with a fork. Place the sweet potatoes on a plate and microwave them on "high" until they're fork-tender, about 5 minutes per side. Remove the sweet potatoes from the microwave, cut them in half, and then scoop the flesh into a medium bowl. Using a fork, thoroughly mash the sweet potatoes, or alternately, pass the sweet potato flesh through a ricer.

Transfer 3 cups of the mashed sweet potatoes to a large bowl. Add the strained ricotta, stirring until thoroughly combined. Stir in the Parmesan cheese and salt, and then start adding the flour, 1/2 cup at a time, until a soft dough forms. (See Kelly's Notes.) Shape the dough into a large ball.

Lightly flour a baking sheet and set it aside. Lightly flour your work surface and divide the dough into six equal portions. Take one portion and roll it on your work surface or between your hands until it's about 20 inches in length. Cut the dough into 20 pieces to form each gnocchi then transfer them to the floured baking sheet. Repeat the rolling and cutting process with the remaining five pieces of dough.

Using the back of a fork, press each gnocchi into the tines to form indentations.

Prior to cooking the gnocchi, make the brown butter sauce (recipe follows).

When you're ready to cook the gnocchi, bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about 1 minute.

Remove the gnocchi with a slotted spoon to a serving bowl. Repeat the cooking process with the remaining gnocchi.

Toss the warm gnocchi with the prepared brown butter sauce. Garnish with Parmesan cheese and serve.

Make the brown butter:
Melt the butter in a medium saucepan over medium heat, stirring occasionally. Cook the butter until the foam subsides and it begins to turn a golden brown color, about 3 minutes. Turn off the heat and add the sage leaves, allowing them to cook for 1 minute.

Remove the brown butter from the heat and stir in the balsamic vinegar, salt and pepper. Serve immediately with the sweet potato gnocchi.

( Source: www.justataste.com )

Shares Deliveries: Sunday, November 30, 2014 - Saturday, December 6, 2014

Veggie Share 2014

Fruit Share 2014

Meat Share 2014

Egg Share 2014

Have a fantastic week, everyone! As always, thanks for your support.