Week 29 October 17-22
Week 28 October 10 - 15
Check out the share list HERE
Squash is inside safe from the cold...squirrel mode!!
If you are wondering what to do with that ambercup squash tonight, a member sent us a great recipe. http://www.davisonorchards.ca/recipes/roasted-ambercup-squash
Both cilantro or dill and be frozen and is super good. Just wash and dry the herb, then place in a ziplock bag, squeeze all the air out and place in the freezer. We had parsley from the freezer last night in a soup, and you wouldn't know it wasn't fresh. I do the same thing with basil.
If you are signing on for another year there is no need to make another account. Please use your login and password to sign in and then sign up. If you forget your password you can use the password re-set. If you forget your username and password e-mail me at csa@taprootfarms. Thanks!
This Monday at our weekly meeting we did something a bit different. We usually go around and say what we have been up to in the past week. This week we broke into groups of two and talked to each other for one minute about whatever we wanted (the weekend, upcoming plans etc). Then we presented what we learned about the other person. There were 22 people at the meeting, not the whole team, but we don't often get to chat like that. I learned something new about someone I say hi to most days. Yah to Team building :)
Available for purchase at our website:
Full and half year Full Monty Shares
Full Year Large and small vegetable shares
Full Year Meat shares
Full Year Fruit shares
The 24 week options for all share will be available November 1.
Egg shares will be available December 1st.
Lots of exciting things happening in the flax world. Here Patricia has the linen yarn 'finished' and hanging to dry.
More information on our blog, or at taprootfiberlab.ca
Bok Choy and ginger were in the shares last week. Perfect for this quick and green filled side.
Sautéed Ginger Bok Choy
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon ginger, freshly minced
1½ pounds bok choy, washed (600g)
1 tablespoon soy sauce
Toasted sesame seeds, freshly ground pepper & salt, to serve
Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute.
Meanwhile cut the bok choy on the bias. Add in the bok choy and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.
Serve immediately when warm with toasted sesame seeds, black pepper, and salt.
Thanks and have a great week.
-Justine and your TapRoot Farms team