Week 14 July 4 - 9th

Week 14 (June 4 - 9) TapRoot CSA

Click here to see the Week 14 share list

Pea picking and watering of the next pea crop to try and save it. It's been overcast all day but as of right now no rain!

Thanks to everyone for their rain well wishes, it's great to hear everyone wishing for the same thing.



Reminder for those paying monthly that it is the first of the month. Please send along your payment for July if you haven't already done so. Many thanks! 


What to do with your bunch of oregano this week? Here is one option, make pesto. You can freeze the pesto if you don't want to use it all at once. http://ahealthylifeforme.com/oregano-pesto/

Also, you can dry it and have it on hand for tomato season for making sauces. OR freeze it for easy access when you need some oregano flavour. This morning I made oregano tea. 

Oregano Pesto-4


 
A message from our friend Aube. 

Dear friends, family, and food transparency allies,

For 9 years, I've been pouring my heart and soul into a feature documentary film about the labelling of genetically engineered foods. I've been researching, reading, interviewing, travelling, filming, and editing, and the film is finally nearing completion. Yesterday, I launched an Indiegogo campaign to raise the funds needed to complete the film: https://igg.me/at/modified

Please take a peek at my campaign page and trailer in which I explain the special reason why this film is so dear to my heart. If you are able, please consider making a contribution (no amount is too small!) and most importantly, sharing the project with your friends and family to spread the word. For any contribution of $25 and up, you will receive a digital link to view the full film once it's done, even before it's publicly shown. Be the first to see it!

With heartfelt thanks for your generous support.

Aube

Aube Giroux

Filmmaker | Food writer 

www.kitchenvignettes.blogspot.com | http://www.pbs.org/kitchenvignettes

Saveur Magazine Best Food Blog Award 2012 | James Beard Award Nominee 2014 & 2015 


 

 


 

Chef Howell has posted the menu for the 2nd Jamaican Jerk dinner on Sunday @ Noon.

There are still a few tickets available if you can join us. The final dinner of the season is on August 7.

On the walk 

Picture

Chilled Vichyssoise - -Potato and Scallion soup

Lunch
Jamaican Jerk Pork
​Fish tacos and salsa verde
Grilled Garlic Scapes with Saffron Hollandaise
Chef Mike’s Nova Scotia Prosciutto
Spinach salad, cherries, flowers and local feta

Olive oil and dill roasted new Potatoes
Cosman and Whidden Honey roasted carrots
Kale Chips
Basmati Rice, saffron, fresh pea, carrot pilaf
Pickled Ramps


To Conclude
Strawberry Tiramisu


Josh getting the irrigation pump all set up, moving pipe from one field to the basil field.


Thinking rainy thoughts!

-The TapRoot Crew