Week 13 (June 29 - July 5) TapRoot 2015

Happy Canada Day from the farm!


A Gentle Reminder: Delivery Day Changes - No Can Do

While for many, summer is a time of rest and celebration, the farm buzzes with activity. This seems like a good time to remind everyone that the farm doesn't take a vacation. For most folks, summer is a time for holidays and spending time with friends and family. Cookouts, camping, travelling, and relaxing. For us, the veggies are still growing so we are still tending them, preparing fields for new seedlings, weeding and seeding, packing up and delivering shares, and carrying out myriad other day-to-day jobs. It is business as usual and is our busiest time of year.

We are receiving requests to change delivery days for those of you going on holiday. Unfortunately, we just don't have the capacity to accommodate these requests. While it may seem like a simple request, it really isn't. Mornings are a flurry of activity as we prepare shares and delivery lists to go out with the van, both CSA and wholesale. Everything has to be double-checked and then checked again when loaded. If you are unable to have someone else pick up and enjoy your share while you are away, it will be donated to the local food bank where a family in need will enjoy the fresh vegetables and healthy meals


Jamaican Jerk Pig Roasts

We are having such a great time with the Jamaican Jerk Pig Roasts this summer! Due to the demand (we sold out June 21 and are closing in on a full house for July 19) we have added another date this summer--July 26th. Come and enjoy a day at Taproot. Chef Michael Howell cooks with the Jamaican crew, you get to see the farm in full swing and enjoy a great hyper local meal with local beverages. Visit http://www.foodeast.ca/ to reserve your tickets. There are three feasts remaining!     JULY 19     JULY 26     AUGUST 23

 


Recipes from Denise's Test Kitchen

31 Things To Do With CSA Vegetables. The first part of the article is tongue in cheek--giving CSAs a bad rap for introducing us to new and interesting vegetables. That's part of the fun! The second half presents a whole raft of ideas for preparing less common veggies that are soon to appear in our share boxes--veggies like: hakurei turnips, garlic scapes, and kohlrabi. A heads up if these veggies are new to you... they're all delicious!

Small hakurei turnips are perfect for this miso-glazed turnip recipe. I made them last year when our first batch of turnips arrived in the spring and I'll definitely be making them again this week. The caramelized turnips are just slightly sweet and are a lovely accompaniment to sauteed greens.

This is my favourite thing to do with zucchini. I bring these baked zucchini "fries" to potlucks and barbeques and family dinners and when I don't, I'm always asked where the zucchini sticks are. It's a great summer food. My nieces and nephews love them, especially. And their parents love that they're eating vegetables voluntarily. (There are some picky eaters in my family.) I like to use panko bread crumbs and often serve them up with a lemon-garlic aioli that I make with half mayo (or Nayonaise) and half Greek yogourt.

Oh She Glows is my go-to food blog and this shredded kale salad with pecan parmesan and cranberries is my go-to salad when kale comes into season, like now. I've made it twice already in the past two weeks and will make it many more times before the season is over. It's delicious. Trust me.

Spatchcocked chicken. Huh? I was looking for recipes and techniques for throwing the whole bird on the barbeque in anticipation of the warmer weather finally staying for a while. (I figured the heat generated in the house by an oven-roasted chicken on a hot summer day is counter to its enjoyment.) And so, while searching through grilling techniques for whole chicken I came across several recipes for spatchcocked chicken. "What the heck..." was my first thought. Then I read further... spatchcocked = butterflied and involves removing the backbone of the bird so it can be pressed flat and cooked evenly on the grill. So there you go--spatchcocked chicken. Lay that chicken flat on the barbeque and enjoy a meal al fresco while your house stays nice and cool this weekend.

Finally, there is a good chance we're going to run out of hakurei turnips this week. We will substitute with tatsoi greens. Tatsoi is more delicate that pak choi and "wilts" well in stir fries. It's also delicious in a fresh greens salad. Click here for a few tasty recipes and a guide to keeping your greens fresh.


   


And to wrap this up this week.....the first week of July - how exciting!!!! The heat is finally increasing and we are happy to see the zucchini and the mini cucumbers starting.....and the strawberries - yum!! Today the first piece of equipment was delivered for us to now test it....it is the first of 6 pieces for the small scale long line linen processing. A most exciting morning to see it arrive. 

As Steve was passing by I asked him what he has been up to lately. He has been planting corn, peas, and string beans. He has been spreading fertilizer. He says that everyone is weeding, zucchini, cabbage, and also reaping zucchini. The harvest has finally started - lettuce, zucchini, kale, green onion and chard. 

Have a wonderful week!