Week 37 December 12-17
Check out the share list HERE
The farm is such a different landscape in the winter... equally beautiful, but in a completely different way.
Holiday Add on's
Justine and Kim made a list of all things you might need or want for your holiday meals from your farm. The add on list has been updated. Check out the new additions.
Organic red or green cabbage - 3lbs - $4.50
PEI organic carrots - 2lbs - $3.00
Organic Turnips - 2 - $5
Organic Brussels Sprouts - 1lb - $4.50
Organic red or russet potatoes - by the pound - $2.00/lb
Sweet Potato - by the pound - $2.80/lb
Organic yellow Onions - 4lbs - $9.50
Organic Butternut squash - $3
Sweet apple cider - 2L - $4.50
Mulling spice - spices 2L of sweet apple cider - $2
NEW Item Grown by Cindy here on the farm - Luffa Sponge - four sizes ranging from $7.50-$30
Sustainable Maritime Fish to your next pick up!
All available in 8oz portions.
Individually quick frozen to maintain peak freshness.
Hook and line Haddock - $7.25/pack (Digby, NS)
Hook and line Pollock - $5.50/pack (Digby, NS)
Land raised Sustainable Blue Salmon - $12.25/pack (Center Burlington, NS)
Land Raised Arctic Char - $10.75/pack (Shippagan, NB)
Afishionado is dedicated to bringing the fishing traditions of Nova Scotia back to the plates of consumers and, as much as possible, maintaining close relationships with those who catch the fish, while fostering a fair, transparent and sustainable exchange of seafood in the province. Opened by fish-lover and proud Nova Scotian Hana Nelson in August, 2014, Afishionado is a community-minded fishmonger.
Available at all delivery locations
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!
Jack, the farm dog, in his usual position. Laying on someones lap, or in hanging out in the front seat of the truck.
Classic Coq Au Vin
Preheat oven to 120C/250F.
Heat a tablespoon of olive oil in a large Dutch oven. (If you have a cast iron pot it’s perfect for it.) Fry your bacon lardons for 8-10 minutes until browned and remove them to a plate lined with paper towel.
Season your chicken pieces with salt and pepper and brown them in the same pot in batches to avoid overcrowding. Remove to the same plate as bacon. You are not cooking your chicken all the way through, just browning on both sides.
Slice your onions and carrots in medium sized chunks and add them to the pot with salt and pepper, cook over medium heat for 10 minutes, add the garlic and cook for 1 minute longer stirring the whole time not allowing it to burn. Add your brandy and scrape all the burned bits to incorporate them into your sauce, now add bacon and chicken with all the juices they collected, pour in your wine, chicken stock and thyme sprigs and bring to a boil. Once boiling, cover with a lid and put it in the oven for 40 minutes.
When chicken is no longer pink mix melted butter with flour and stir in the sauce. Slice mushrooms thickly and add to the pot, taste and adjust the seasoning if needed. Put back in the oven with the lid off for 10-15 minutes to allow the sauce to thicken.
Serve Coq Au Vin with mashed potatoes and crusty French bread and of course, a glass of nice French wine. Bon Appetit!
Have a great rest of your week!
Justine and the TapRoot Team