Week 35 November 28 - December 3

Week 35 November 28 - December 3

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The sun peaking through the clouds, making the farm yard look magical.


Farm Notes:


Licensed Free Range Turkeys on add on's

We have a limited amount of frozen turkeys, fed non-GMO local grain, and raised here at the farm.

They range from 7.5-10.5lbs and are $4.25/lb.

Available now until Christmas while they last!


Bins of Beautiful Organic Brussels Sprouts, waiting to be brought into the cooler.


I eat most of my cabbage in the form of cabbage salads. 

Cabbage, carrots, apples, and a vinaigrette. Top with feta, toasted nuts and seeds, and the possibilities are endless.

Here's one example from realfoodrealdeals.com:

Ginger Lime Asian Slaw:

8 cups Napa cabbage, thinly sliced (or combination of Napa and red cabbage)
3 carrots, grated
1 apple, grated
1/2 tsp. salt
1 tbs. lime juice
2 tbs. olive oil, divided
1 tbs. minced onion
1 tbs. minced fresh ginger
1 tbs. honey
2 tbs. rice vinegar

Instructions

  1. Combine the cabbage, carrots, apple, salt, and lime juice in a large bowl.
  2. In a medium skillet, cook the minced onion in 1 tablespoon of olive oil for 5 minutes. Add the ginger and cook for an additional 30 seconds.
  3. In a jar, mix the remaining tablespoon of olive oil with the honey and rice vinegar. Add the veggies from pan.
  4. Pour the dressing over the cabbage mixture and mix well. Refrigerate for an hour before serving. This will wilt a bit if you leave it in the refrigerator for a few days, but it still tastes great.

Thanks and have a great last week of November,

Justine and the TapRoot Team