Week 29 TapRoot Farms CSA Newsletter

Greetings!

With the first hard frost this past weekend, and all the harvest steadily being brought in over the past weeks, there's starting to be a noticeable shift here at the farm.  Jem is down to one wholesale delivery per week; Justine and Patricia have been canning tomatoes like crazy; Tim and Valarie's flower share wraps up this week; and Calvin, Louise and Gerald have returned to Newfoundland for the winter.  Things may be winding down, but there's still a massive amount of work to be done, and lots of delicious veggies to come in your shares this fall and winter!


Your TapRoot Account

Just a quick note that we would like you to take 5 minutes this week and ensure that your account information and contact phone number and email are up-to-date. 

We promise to only contact you as necessary.  The email address on your account receives this regular weekly newsletter and a few other important/relevant notices once in a while.  We rarely call you, but often in extenuating circumstances the phone number is super helpful, as it also shows up on our delivery lists (meaning we can call you if there is an issue at the delivery location). 

You can update your account by logging in (if you have forgotten your username, email teri@taprootfarms.ca.  If you have your username but forgot your password then you can follow the steps to retrieve it on the website).  Once you are logged in, go to "Update Account" and update details as necessary (don't forget to press "Save"!)  Thanks everyone!


How Shares are Made - By Tim C.

Last week Tim wrote a great post all about how we make your shares.

I forgot to credit him with writing it, which was an oversight (not me trying to take credit!), so I wanted to re-post it here and clarify that! 

Click here to read Tim's blog post!


Featured Add on

*New this week!* Camelina Oil from Hillcreek Family Farm (Grafton, NS)

We are excited about this, as it is a local alternative to olive oil, and we think it's a really great product that will go well with all your local veggies from the farm!

Camelina is the name of the seed that this oil is derived from.  It is a non-GMO seed that originated in parts of Northern Europe and Central Asia where historically, it was used as a cooking oil.  Now grown in the Annapolis Valley, this product is 100% Nova Scotia made.  It is an expeller (cold-pressed) oil.  There are absolutely no chemicals or stripping agents used in production.  Since this oil remains in its most natural form through extraction, it retains all of its delicious flavour. 

However, the most valuable characteristic of this ancient oil are its nutritional components.  It is a powerful source of Omega-3 and a natural provider of Vitamin E.  The high vitamin E content has an antioxidant effect in the oil and creates stability, allowing this oil to withstand heat up to a temperature of 475 degrees fahrenheit.  Use this beautiful oil for salads, dips, dressings, and marinades; you can also saute, roast, stir-fry and sear.

$18.00 per 500 ml bottle, in add-ons under "Dry Goods"

 


Grow a Farmer Fundraiser Dinner - Sunday October 20

On Oct. 20, support the future of local organic agriculture! In collaboration with The Wooden Monkey Restaurant,the Atlantic Canadian Organic Regional Network (ACORN) is hosting a 3-course fundraiser dinner in support of their Grow A Farmer Apprenticeship and Mentorship Program. Tickets are $65 each, with proceeds directed to the 2014 season of the Grow A Farmer program. Date & Time: Sunday Oct. 20 at 6:30pm. Location: 40 Alderney Drive., Alderney Landing, Dartmouth, NS. For more info, and to purchase tickets or make a donation, please visit www.growafarmer.ca. Join the Facebook event too: https://www.facebook.com/events/225357747621535/


Recipes

Here's a few photos of some of the delicious things that members have been making lately!  I love seeing all your recipes and have gotten tons of great ideas. 

Just a reminder that the contest goes the whole month, so keep those photos and recipes coming on the TapRoot Facebook page!  This week if you post a recipe using fennel, you will get a double entry into the contest.  Thanks to all of you who have already posted!

 

 

 

 

 

 

 

 

Here's a story & recipe for your bok choy from Tim:

I get excited each time bok choi is included in the shares. But I have discovered over the past year that it is not a common favourite.

I lived in Korea and Taiwan for about eight years and had it prepared and served to me on a daily basis. It was always included in school lunches and almost all traditional Taiwanese dishes.

Bok choi is a very versatile veggie. It is generally used in a stir fry, but can also be steamed. Like swiss chard, it is a good idea to cut up the crunchy stalk and give it a head start in your wok or pan. You really can't overcook it. The green leaf ends are good, but I prefer the crunch of the stalk. It is not a vegetable that is eaten raw. It tastes much better cooked.

I tell anyone who will listen that bok choi is excellent with scrambled eggs, ground beef, and on rice. It pairs well with garlic and tomatoes, and corn kernels.

I suggest frying it with a bit of olive oil, lemon juice, salt, and a few sprinkles of water. Traditional recipes include soy sauce and sesame oil, although I always end up using too much. You could throw a bit of soy sauce on at the end (which is also nice on scrambled eggs).

So, if you are unsure what to do with your bok choi and can't stand the thought of wasting any, I suggest the following:

1) Wash and cut greens from the thick stalk.

2) Slice the stalk into bite sized pieces and fry to your desired consistency in a blend of olive oil, crushed garlic, salt and lemon juice. Toss in some water if it seems to be drying out. Water also helps it cook faster.

3) Add the rest of the bok choi for the last 2 minutes.

4) Serve with scrambles eggs and other veggies if you so desire, or with ground beef, or over rice.

I am also partial to leftover bok choi (cold), but that's a preference I developed because of the kind elderly Taiwanese lady who lived on my street. She often served cold bok choi with her collection of other vegetables.

If all else fails, you can't go wrong with a simple stir fry. But I really hope at least one of you tries bok choi over scrambled eggs. At least then I can say someone tried it and I can finally shut up about how well they pair.


Shares Deliveries: Sunday, October 13, 2013 - Saturday, October 19, 2013

50 Week Veggie Share 2013

Awesome Eggs 2013

Flower Share 2013

Staple Share 2013

Fruit Share 2013


This photo is of Greta and her friend Eric at the Seaport Market.  Greta has been working at the Noggins Corner Farm stall at the Seaport market for the past couple months, along with her apprenticeship at TapRoot.  You can find her there most weekends, selling our TapRoot veggies!


Hope you had a great Thanksgiving, and enjoy the fall colours!

--The TapRoot Team