Week 9 (June 1-7) TapRoot 2015


Upcoming Events at TapRoot
Sunday, June 14th
It's weeding day on the farm! Join us as we harvest the greens that do NOT make into your share boxes. Ross the Noodle Guy will be on site at noon to cook us a hearty lunch ($12pp). Come for the morning or afternoon, or just for lunch. It's a fun day on the farm and we invite you to be part of it. BYOB (bug spray) & hoes.

Sunday, June 21st
What are you doing for Father's Day? It's not too late to book your tickets for the second Jamaican Jerk Pig Roast. Check out some photos and read more about it in this Chronicle Herald article. To book your tickets for this (and our other feasts on July 19th and August 23rd) fabulous feast, click here to go to the Food East website.

Recipes from Denise's Test Kitchen

Wondering what to do with those chive blossoms? Mix them in with the greens in your share this week to add a tangy bite to your salad. Or, try this easy recipe for a chive flower omelette that I (Denise) made this past weekend. It is delicious!

Chive Flower Omelette
For every 12 chive flowers, use 4 eggs and 4 tablespoons milk.
Beat the eggs and milk lightly together
Pour mixture into an omelette pan
Stir in the flowers cook until done
(I added a couple of tbsp of Asiago cheese)

Chive Blossom Butter
Take 1 stick of unsalted butter softened
- add chopped flowers (use the fresh ones that have just opened up)
- add a dash of freshly ground sea salt
- add a dash of freshly ground pepper
- mix well
- spread onto plastic wrap (I [Denise] use a silicone baking sheet) and shape into a log
- twist ends like a tootsie roll and roll over a counter top until smooth
- refrigerate or freeze overnight until firm
- slice the log into disks

Serve on baked potatoes, bread, steamed veggies, and anything else needing a little burst of flavour.

Potato Salad with Chive Flower Mayonnaise
1kg small red potatoes
1/3 cup rice vinegar
1/4 teaspoon dry mustard
1/4 teaspoon sugar
1/4 cup chopped onion
1 cup mayonnaise
2 cloves garlic, crushed
3 tablespoons chive flower florets and leaves, chopped
1 teaspoon lemon rind
1 tablespoon chopped parsley
1 tablespoon chopped capsicum
salt and pepper

Boil whole potatoes until tender. Let cool, then peel and slice. Heat vinegar with mustard and sugar and pour over potatoes. Mix in onion. Toss well and cool. Combine remaining ingredients and pour over potatoes; mix well. Season to taste with salt and pepper. Garnish with whole chive flowers and serve.

I could eat sauteed fiddleheads until the cows come home, or until the season is over, but I gave this recipe for Orecchetta with Fiddleheads a try when friends joined us for dinner on Saturday night and it was really lovely. The integrity of the fern is maintained (very important to me--al dente all the way!) and the salty addition of the anchovies (I used capers) and parmesan was a nice addition. Two thumbs up!

The Canadian Food Inspection Agency recommends that fresh fiddleheads be;
Washed for several Minutes under cold running water Cooked in boiling water for 15 minutes
Steamed for 10 to 12 minutes, until tender
Boil or steam prior to sautéing, frying or baking
Water used for boiling or steaming fiddleheads must be discarded NEVER CONSUME FIIDLEHEADS RAW
For more information visit the CFIA Web site at: www.inspection. gc.ca

Thanks to member, Vicki Guy, for this tasty recipe for Crispy Smashed Potatoes with Avocado Garlic Aioli. Her kids love the "green icing" so much they dip everything in it!

Like fiddleheads, when I prepare fresh asparagus I do as little to it as possible. I usually just toss it in some olive oil with sea salt and fresh pepper and toss it on the upper grill of the BBQ. (Actually, Andy handles the BBQing, like my dad did, and like many other men I know. What's up with that? Must be the element of danger with fire.) This weekend Andy came home with some fresh proscuitto, which he wrapped around (half of) the asparagus. Voila! Delicious, Roasted Prosciutto-wrapped Asparagus.

So many of these yummy "early" spring garden offerings come and go much too quickly. Here's one way to savour rhubarb long after the season ends: Rhubarb Curd. I say "long after" which, to be honest, amounts to an extra week or so in my house. But what a week it is...

I had a Sour Cherry Charlotte at The Criterion restaurant in London at least a decade ago and had completely forgotten about it until I was searching for recipes for sour cherries this week. And then I remembered--I remembered how I took my time after that amazing first bite so I could make it last as long as possible. It was delicious; every mouthful a perfect blend of sweet and sour, crispy and spongy. I can hardly wait to try to recreate it this weekend.



Note: For this week ahead, please remember to pick up your frozen item from the cooler :)

Happy feasting! Have a wonderful week. :)