Hello Meat share and Full Monty meat share members!
My name is Justine and I'm just back from a year away from the farm on maternity leave. One of the jobs I did before I left was write a bi-weekly meat share update outlining what you were getting in your share, how much it was valued at, as well as recipes and animal updates.
We are finished our 20th week of shares. Some weeks have been over $20 and some under, depending on what is available.
The total of the weeks is $430.79. Which is an average $21.54 per week.
Your last two meat shares have been:
Week 19 Meat share total = $31.64
1 lb Shaved Ham = $9.50
Bone-in chicken breast @ $9.00/lb, average weight of 2.46lbs = $22.14
Week 20 meat share total = $35.75
1 duck @ $6.50/lb, average weight of 5.5lbs = $5.75
Full Monty Meat Share:
The total of the 20 weeks is $372.06. Which is an average $21.51 per week. The Full Monty Meat Share doesn't have a set price, but this is just so you have an idea of what we value it as.
Week 19 Full Monty Meat share total = $33.00
Whole Free Range chickens at $5llb weighing over 4.5lbs = $25.00
1lb TapRoot Herb Sausages at $8.00/pack = $8.00
Week 20 meat share total = $25.18
TapRoot Pork Chops at $9.5/pack = $9.50
1lb TapRoot Herb Sausages at $8.00/pack = $8.00
Free Range chicken Thighs at $6/lb, 1.28lbs average = $7.68
Recipes from Denise's Test Kitchen:
I can't tell you if this recipe is delicious--I'm vegetarian--but I do know this: there is no way I'm using my oven this week. Assuming many of you are in the same frame of mind, I went searching for a recipe for grilling duck on the BBQ. The reviews for this spit-roasted duck look fabulous. I'd bet it's equally delicious whether turned on a rotisserie or cooked on the grill in a broiling pan and turned regularly.
This is what my mom would have called a one-pot wonder. Herb-roasted chicken thighs with potatoes. Throw in a side of beautiful greens and you have the makings of an easy weekday dinner.
Things have been picking up speed here at TapRoot Fibre Lab. Our flax field is growing well and will be ready to be harvest within the next week or so. I am working on finishing our content marketing plan.
Some of our flax from 2014 that was not retted long enough before we stored it. I am working to determine if additional retting would work to improve the quality of the long line. I am dew reting 2 lbs bundles in predetermine intervals, i.e. 3, 4, or 6 days per side, to track any changes in the processing time, weight and quality of fibre.
I visited Yarnsmith Fibre Works in Yarmouth, NS for a couple of days to work with Paula. We were working on developing a short line linen yarn. After some trial and error, we were able to produce an 80%/20% linen and wool blend. There is still some quality work that needs to be done.
Mike has been testing out the first rippler prototype. Early in July we sent out a newsletter regarding our first rippler prototype. If you would like to receive our newsletters, please follow this link.
Have a safe August.
Are any of you wishing for more tasty vegetables that you are not getting enough of in your weekly shares? If you are, then you are in luck! Yesterday and today I have spent quite a bit of time working on the add on section, updating and adding products. We now have many delicious vegetables and herbs available for purchase in our add on section, such as yellow and green beans, peas, fresh garlic, cabbage, new potatoes, swiss chard, lettuces, cucumbers and more! For most of these vegetables we offer a smaller size and a bulk option as well, for those of you who wish to preserve these yummy items for the winter, when they won't be available fresh.
Also be sure to check out the fresh herbs that are available. Perhaps you might want to try drying herbs for yourself. Another method of preserving herbs is to either chop them finely, or blend in a food processor. Then mix with a bit of high quality oil and freeze for use later.
For immediate release
Yesterday, July 16 I gave immediate notice to Warden Brothers, Members of the Nominating Committee and Councillors that I was resigning my membership effective immediately from all committee appointments.
My reason is to reduce risk to these organizations that my membership could create. The degree of personal bashing at council of councillors with different opinions to the majority appears to know no bounds.
While I have resigned from all committees that I was assigned to by the nomination committee, I plan to attend the meetings as an observer.
Meanwhile, it is my opinion that the groups I did serve on: Kings Transit Authority; the Kings Regional Rehabilitation Centre, and the Lake Monitoring Committee; are better protected from any possible retribution by the voluntary removal of me as a member.
This will create the opportunity for councillors who are ready to challenge my role and obligations as a municipal councillor to step up.
I will be in my seat at regular council meetings and Committee of the Whole meetings as well as special council meetings if I am available upon the usual short notice provided for these.
As noted, I will be at the board meetings listening as an observer (member of the public). This will help prepare me for decisions at council.
I will also continue to be available to listen and help these organizations or the councillors that step into the vacancies this sad state of affairs county leadership has created.