Week 28 October 10 - 15

Week 28  October 10 - 15

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 Beautiful freshly dug parsnips, getting ready for thanksgiving dinner


Farm Notes:


Here is josh, sad about the sweet mama all getting this disease


2017 Vegetable, Fruit, and Meat shares now open for sign up!

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Roasted Carrot, Turnip, and red lentil soup

from http://kirantarun.com/food/

Ingredients:

Directions:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Add chopped carrots, turnip roots, fresh thyme, 1 tbsp olive oil, salt & black pepper. Toss and roast for 20 minutes.
  3. Meantime, heat a large saucepan on medium. Once heated, add 1 tbsp olive oil with minced shallots and coriander seeds. Cook for a minute.
  4. Add chopped ginger and garlic. Fry until fragrant before adding rinsed red lentils.
  5. Sprinkle in some red pepper flakes and add 3.5 cups of low sodium vegetable broth with roasted vegetables.
  6. Check for seasoning and add salt if needed.
  7. Gently simmer (covered) for 20 minutes or until lentils softens.
  8. Transfer everything into a blender and puree soup until smooth.
  9. Serve hot with a drizzle of olive oil, cracked black pepper and crusty bread on the side.

Thanks and have a great week. 

-Justine and your TapRoot Farms team