Week 45 TapRoot Farms CSA Newsletter

Welcome to February!

What a gorgeous sunny day we have today!  Hope you are able to get out and enjoy it.  We are, again, for the third week in a row, expecting snow tomorrow.  We'll keep you posted as to delivery status as it happens!

So, what keeps us busy on the farm in February?  Today I am calling in seed orders after I get the newsletter sent out for the week.  Falicia is going through accounts receivable and sending out statements.  Amy is getting caught up on the flax project, she describes it as "finding clues".  Jem is getting the TapRoot van loaded up for Justine and Tim, who will arrive shortly for today's delivery run. (Tim says he is perusing flower catalogs and making a list of must-haves for this year's flower share).  Jon is watering and seeding pea shoots, in the afternoon he'll be bagging sprouts and cleaning jars.  Josh is going over paperwork for the Jamaican farmers to come and help this season.  Patricia is meeting with Andy about the new TapRoot business plan.  Tim R. looks after the animal chores today, including fixing a pig fence where a few rebels have been escaping lately.  Garfield, Sylvan, and Michael are washing and packing veggies in the packing shed.  That's most of us on the farm today, and we seem to keep busy no matter what the season is!

Stewing Hens By Justine

Last week in the meat share many of you got stewing hens. Stewing hens are the farms old organic egg laying hens, they only lay productively for so long and after that we bring on new hens to replace them, so as to keep up with the egg demand.

Stewing hens aren't like roasting or broiler chickens, who are sold when they reach the desired weight for market. These hens have been around for a while and so need a little longer cooking time, and a liquid for cooking them in, hence the name stewing hen.

They make delicious stocks, just put them in a pot with water covering them, add whole peppercorns, and any other spice or vegetable you like to put in stocks. Turn it on high heat and let to come to a boil, then turn to low and simmer for a few hours, or until the meat is falling of the bones of the chicken. Strain out the chicken and other herbs. Making sure you're not pouring this nutritious stock down the drain by accident! When the chicken meat is cool, pick it apart and add back to the stock if your making a soup right away, or freeze for later use. 

If I'm not going to use all the stock right away, I'll usually freeze it in ice cube trays in batches, then store them in a plastic bag. That way when I need a little stock for adding to rice or sauces I have just the right amount.

Thanks to Glennis and Brenna for sharing this on our Facebook page!

Shares 2014

Update on registration: Shares are selling fast, so if you have yet to sign up for the new season and don't want to miss out, I suggest doing so sooner rather than later!

Some New Add Ons Available

Justine has been busy getting lots of new and exciting items available for you in the add-ons section.  Here are some of the newest ones:

(All organic)
If you haven't checked out the add-ons section for a while, you should have a look!  We've been able to post more meat items lately as well, so there's lots available right now.


Last week at the Hammonds Plains Market we were fortunate enough to have Wendy from Simple Balance with us, sampling her Green Goddess dressing.  Among many things, Wendy is an enthusiastic TapRoot CSA member as well as a Registered Holistic Nutrition Consultant.  She shared a couple recipes with us, including one for the Green Goddess dressing, which was phenomenally delicious!

Celery Root Bisque with Garlicky Croutons (pictured right)

Monday Minestone

January 2014 Newsletter with recipe for "Thai This Soup"

Green Goddess Dressing

This might just be my all-time favourite dressing. It’s totally worth picking up fresh
parsley and cilantro, it just wouldn’t be the same with dried herbs. I could eat salad
all day long as long as this was on top! You can also thicken this up with a little plain
greek yoghurt and use it as a dip with raw veggies.

juice of one lime
3 tbsp tahini
1/4 c. packed fresh parsley
1/4 c. packed fresh cilantro
1 green onion, chopped
1 tbsp low-sodium soy or tamari sauce
2 tbsp apple cider vinegar
1/4 tsp pepper
1/8-1/4 tsp sea salt (to taste, start with 1/8 tsp)
2 tbsp olive oil
To prepare:
In a food processor, combine lime juice, tahini, herbs, onion, soy sauce, apple cider
vinegar, pepper and salt and blend until smooth. Continue to blend, slowly adding
the olive oil until well-combined.
Makes 3/4 cup. Store leftovers in fridge.

Shares Deliveries: Monday, February 3, 2014 - Sunday, February 9, 2014

50 Week Veggie Share 2013

Awesome Eggs 2013

Staple Share 2013

Fruit Share 2013

Here's a photo of one of our younger members, Finn, enjoying his first carrots.... TapRoot Carrots!

Have a great week!

--The TapRoot Team