Welcome to the Farm for 2018
Today marks the first day of our 2018 CSA farm journey. This morning Jem, Taylor, Rebecca, Cameron, Emily, Brittany and Brenda built our CSA share boxes. Before they built the shares, Kim, Bobby, Evelyn, Betty, Makaila, Garfield, Tim, Korey and Ben all helped get everything trimmed, washed, and/or plucked and ready. We are so thankful to have a wonderful team of people helping to bring food to the table. We build the shares on Mondays and Wednesdays each week.
This year we are trying a few new things. After a lot of CSA member feedback about wanting some choice, we are testing the implementation of two things. One, your ability to choose an item each week and two, a swap box at each location to swap anything you like in your share. Please share your thoughts with us on both of these options to help us improve as we go. (email@example.com)
Please be sure that you have either a turnip or a cabbage when you leave pickup this week. At each location it may be a bit different. Your attention will be greatly appreciated. In some locations we will have them in the boxes, at other locations you will need to take one.
For new and returning members: be sure you check what you get from the list and be sure it matches what you are taking. We need everyone to pay attention to this otherwise, people take the wrong box and then there isn't the correct number of shares for everyone. If the list is wrong, please contact us to make the corrections.
Meat is in the coolers. Full monty members please take a meat out of the coolers as it is not in your share. Full monty members, the eggs are in your share box. Please do not take eggs, they are for egg share members.
In your vegetable shares this week you have:
Brussels Sprouts - keep cool. I usually trim them and steam. You can also roast brussels sprouts and shred them in salads. Our son Frank will take them whole to school as a snack.
Kale - this time of year you may notice the leaves will yellow quickly. The kale grew all fall and it 'holds' over winter in the field. When we get a mild day, we go out and harvest as many bins as we think we can use up before it turns too yellow. Enjoy this winter treat. Remember, if using kale in a salad to massage the kale leaves with olive oil in advance. This softens the kale and I think makes it sweeter.
Pea Shoots - Makaila manages the pea shoot production. We love these tasty greens. All you need to do is rinse and eat. They are great as a snack on their own. Our kids eat them as school snack. They are great in wraps, salads, added as a topping to soup or added to stirfry at the end.
Potatoes - Purple Fingerlings this week. I love to roast the fingerling potatoes. Drizzle with olive oil, add some chopped onion and some garlic, salt and pepper and roast for and hour at 375F. You can store them in a cool dry place. They are fine in the refrigerator as well.
Onions - You can store these on you counter or in the fridge.
Turnip or Cabbage - These are two crops that we grow well here in Nova Scotia and are packed with loads of nutrients. Raw cabbage and raw turnip are favourites in our house. If you cut up a bowl of turnip sticks with some humus or other dip, you will be surprised how quickly it will disappear. You can add cabbage to everything, it is very versatile. Here is an idea Lorrie shared with us many years ago on how she enjoys preparing cabbage:
chop up about 1/4 of a cabbage & 2 or 3 carrots & some garlic
heat about 2 tbsp of olive oil in frying pan, and add the vegetables when oil is quite hot along with a bit of sea salt, some curry powder & red chili flakes
this needs to be cooked on quite high heat for 7-10 minutes, depending on how ‘cooked’ you like your cabbage, we like the cabbage nicely browned to bring out its sweetness
after a couple of minutes cooking things seem to need a bit of moisture, so I add a shot of soy sauce, sometimes a bit of water too
when it is almost done add some sesame oil, more salt & pepper
What we have in the coolers and freezers and growing spaces and what you can look forward to this winter in your shares:
Cabbage, Turnip, Celeriac, Carrots, Lots of variety of potatoes, Kale, Onions, Brussels Sprouts, Leeks, Radish, Squash, Sweet Potatoes, Kohlrabi, Frozen items including corn, basil, and tomatoes.
In the greenhouses we have kale, swiss chard, spinach and mixed greens. The kale and swiss chard are an over winter experiment. The spinach and mixed greens are holding over the winter until regrowth begins in late winter early spring.
We have pea shoots and alfalfa sprouts that we grow each week in two grow spaces.
Message from Noggins:
We came a long way in 2017; From chowing down on our first crop of Apricots, retrofitting old spaces and increasing our knowledge base on our new storage technology. We are able to sustain our food production thanks to our community, family and friends like you!
Noggins would like to extend our warmest thank you to our new and returning fruit share community for 2018. We look forward to nourishing you, your friends and family this year with our delicious apples, pears, peaches, cherries, nectarines and apricots oh my!
In the fruit share this week enjoy Crispin Apples, Bosc Pears and Apple Chips
Here is Andrew (Dad) with a few of his grand kids.
We are looking forward to sharing the year with you! Many thanks for your participation in our CSA.
Patricia and the TapRoot Team