Week 35 November 28 - December 3

Check out the share list HERE

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

Farm Notes:

Last week of the shares for 2016 is December 19-24th.
Thursday is the beginning of December, which means your last CSA payment is due.
Here is a few ideas for your Napa Cabbage, called 6 things to do with the napa in your CSA box. Perfect!
With the dusting of snow we got here at the farm last night I thought this would be a good time to remind you of the snow cancellation routine. Usually if school is cancelled, we cancel the delivery of the shares. We will send out a notice via e-mail and facebook that the shares will be cancelled for that day, and then either in that e-mail or another one a little while later we will tell you the plan to get your shares to you. We try to do the next day, but sometimes that doesn't work out.
A note from Melissa at Noggins about pears. Not so much this week, but last week and when we get more pears, you may notice a black, washable substance on the pears. It's the product of an insect called Physla. The critter hatches in the spring, feeds on the leaves, and produces a sticky substance on the leaves. When it rains it washes off onto the fruit. It's natural and totally edible. It's more present in warm dry weather, and this year the conditions were perfect. You will keep seeing it throughout the season on different pears you will get in your shares.

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

Combine the cabbage, carrots, apple, salt, and lime juice in a large bowl.
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.
In a jar, mix the remaining tablespoon of olive oil with the honey and rice vinegar. Add the veggies from pan.
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