TapRoot CSA - Week 20

Week 20 Share list here

24 Week Summer Fall Shares are open for sign up now at http://taprootfarms.ca/shares/register

  

The leaves are full of nutrients! When it comes to radish, eat the whole plant.

We eat the greens raw (salad or a mouth full as a snack) or braised.

There are frozen blueberries for the fruit and full monty shares.

Farm Notes:

Sunday, June 18th 12:00 PM - 1:30 PM

Come celebrate father's day with our members only Father's Day garden party and BBQ. Meet at 1736 Church street, Port Williams for the BBQ. We will start eating at 12:30. Stay for the farm walk after lunch. Suggested donation of $8 per person for the BBQ and drinks (non-alcoholic). RSVP to CSA@taprootfarms.ca so we know how many to expect. Farm walk will start at 1:30 PM.

Menu:
Sausages and bun
Fresh salad
Nova Spy Apple Cider


Farm Walk with your TapRoot Farmers

Sunday, July 18th 1:30 PM - 2:30 PM

Join us for our third field walk with Patricia and Josh of TapRoot farms. Join us as we wander through the fields, tunnels, greenhouses, and animals at 1736 Church Street. Come back throughout the year and see how much the farm changes, season to season.

Guided tour starts at 1:30 PM. Wear appropriate clothing and footwear for walking through fields. We will walk rain or shine. Large wheeled stroller or backpacks are best. For our on farm food safety it's best to leave the four legged friends at home.


Spring Radish Salad - recipe from Kitchen Vignettes

Ingredients

Full recipe by clicking the picture

 

 

Eight Nettle Recipes!

click on the picture to view.

 

 

 

 

 

 

Best Ever Enchiladas

Ingredients

Enchilada Sauce

 

 

Enchiladas

Foraged Lunch Ingredients: garlic chives, jonny jump ups, spruce tips, thyme, peppermint, and chive flowers. 


TapRoot Farms Jamaican Jerk Pig Roasts 
DATES FOR 2017
July 9th
August 6th
August 27th
Join us at TapRoot Farms at noon. The Bishop/Oulton family will host a tour of their 53 acre paradise, where you can see nature gently being guided by the knowing hand of Josh Oulton to produce the food we should be eating.

Chef Michael Howell prepares a meal with ingredients gathered on the farm with a nod to cooking seasonally. You are greeted by the family upon arrival and graze upon your appetizer  during your walk about the farm. Finally join us at the harvest table in the field  for a spectacular lunch of salads, vegetables, the pork, and dessert prepared by Michael paying homage to TapRoot's Jamaican employees for a taste of home.  Steve and Richard work with Michael to help prepare an authentic Jamaican Jerk Pork Roast for you to enjoy.

With many thanks to you all!

Justine and the TapRoot Team