Week 34 November 21-26

Week 34 November 21-26

Last full week of November!

Check out the share list  HERE 


 

Organic popcorn drying in the greenhouse.

 


Farm Notes:


Mint and Nettle Tea - 10 tea bags - $7.50 - Available in your add on's

Every part of this product is local (expect the packaging!). Organically grown at TapRoot Farms, dried at Noggins, processed at TapRoot, and packaged at the Flower Cart in New Minas.


Kale out in the field. It gets sweeter after a few frosts.


Tonight from 8:45-9:45 pm

Join Josh and Patricia from TapRoot Live on Facebook to explore Reason #1: Get to know your farmer, our values and our practices.

This is an opportunity to ask questions, provide suggestions and to get to know the farm and us better.


Perpetual calendar in support of  the David F Smith Hummingbird Sanctuary, located on the south mountain of the Annapolis Valley.

Available in the add on's! Perfect for a Christmas gift. $10

 

Founded by David F. Smith, affectionately known as the Hummingbird farmer. David passed away suddenly 2015, and his property with 2.76 acres, was then donated to the preservation and protection of hummers as well as other birds, as was his life's goal. These calendars were created by him with hopes to raise awareness of the little beauties and monies for funding of sugar, new feeders when necessary, fertilizer (organic) and so on, necessary to keep the birds well fed throughout their stay here in Nova Scotia. 

Perfect for remembering birthdays, weddings, anniversaries, and other important dates.

Each month has a different picture of hummingbirds, taken by Smith.


This recipe was shared with us from a Full Monty Member. They used chard instead of spinach for this delicious pizza.

 
Eggs Florentine Breakfast Pizza
from budgetbytes.com
 
Eggs-Florentine-Breakfast-Pizza-close-do
click on the picture to go to the original recipe
 
Ingredients
White Sauce
Pizza
Instructions
  1. Adjust your oven rack to the highest level. Begin to preheat the oven to 500 degrees.
  2. To make the white sauce, combine the butter and flour in a small sauce pot. Heat the butter and flour over medium-low heat, while whisking, until it begins to simmer. Simmer and whisk the mixture for about one minute.
  3. Whisk the milk into the butter and flour mixture. Allow it to come up to a simmer again, whisking often. When it reaches a simmer, it will thicken. Turn off the heat and whisk in the garlic and salt. Set the sauce aside to cool (it will thicken further as it cools).
  4. Prepare a 12-inch pizza pan with non-stick spray and/or cornmeal. Stretch the pizza dough out to cover the surface of the pizza pan. Pour the white sauce over the surface and spread it out with the back of a spoon. Bake the crust with the sauce for 5 minutes.
  5. Squeeze any excess moisture out of the spinach, then sprinkle the spinach over the surface of the par-baked pizza crust and sauce, followed by half of the mozzarella. Crack the four eggs onto the pizza, equally spaced around the surface. Add a small amount of freshly cracked pepper, then top the remainder of the mozzarella.
  6. Bake the pizza for 10-12 minutes, or until the cheese and crust are golden brown and the eggs are mostly set. Allow the pizza to cool for five minutes before slicing (the eggs will continue to firm up after it comes out of the oven).

 


Thanks and have a great last week of November,

Justine and the TapRoot Team