This week the final jars of the 2013 dilly beans made their way into the shares. When we were sorting the canned goods we found a whole weeks worth of dilly beans ~ surprise:)
We also found about 100 jars of dill pickles.
Please take note that many of the lids (see pic), on the outside, have what looks like rust. We think it must be from either the vinegar or the storage shed, either way, the inside product is delicious!!!
Welcome to another week of TapRoot meat shares! I hope you all had a lovely Thanksgiving holiday and enjoyed your turkey!
This week your share contains:
1 Whole Chicken from TapRoot Farms
1 Smoked Ham Steak from TapRoot Farms
1 pack Ground Beef from Rands
1lb pack Apple Pork Sausage from Salmontail River Farm
Cost breakdown of your share:
1 Whole Chicken @ $4.50/lb, average 3lbs $13.50
1 Smoked Ham Steak @ $5.00/lb, average 2lb $10.00
1 pack Ground Beef @ $5.50/lb, 1lb packs $5.50
1 pack Apple Pork Sausage @ $8.00/pack $8.00
Total cost: $37.00
This week's share contains a whole chicken and a smoked ham steak from here at TapRoot farms, a pack of ground beef from our neighbour, the Rands, and a pack of Pork and Apple English Style sausage from Helen at Salmontail River Farms. The sausage contains TapRoot pork, water, apple sauce, wheat rusk, sage, salt and pepper. We hope you enjoy this selection!
If you receive one of our veggie box shares in addition to your meat share, you'll have a great selection of comfort foods that will go really well with your meat this week. Potatoes, leeks, cabbage, butternut squash... perfect for casseroles, pies, and mashes to warm you up on these chilly fall days. Here are some links to some recipes I found that call for the veggies and meat that you'll have in your home this week:
Sausage and Leek Hash
Skillet Chicken Pot Pie with Butternut Squash
Broccoli and Ham Quiche
Ground Beef and Cabbage Casserole
Photo of Skillet Chicken Pot Pie with Butternut Squash (from epicurious.com)
I hope everyone has a lovely week. As usual, if you have any questions, comments or concerns, feel free to email me at email@example.com.
Thanksgiving in our house this year was shared with new faces. We participated in Share Thanksgiving through Engage NS where we easily signed up as a host table for dinner and we were paired with four students from Acadia. They had not yet been across the Cornwallis River until Sunday. Three of them have been here in Nova Scotia for just over a month. We were also joined by a travelling man who is spending his final days in Nova Scotia at the end of a year long journey from Argentina to Yukon to Nova Scotia. Josh and I saw him and his truck on Saturday in Coldbrook and I couldn't help go up to him and talk and then invite him to dinner. It was truly an amazing Sunday at the farm. Our good friends came to visit with their baby, my sisters and their families joined us, and together we had food grown right here on the farm. I am so truly thankful for the abundance our life offers.
What is that aroma emanating from your box this week? Maybe it is the fresh sage and thyme we picked first thing for maximum potency! Perhaps you are interested in keeping these bunches fresh for just a few days until your next feast. In that case, take off the elastic and store them on your kitchen counter in a fresh water, as you would a flower bouquet.
If you would like to store your sage and thyme for longer simply spread them out in a basket, on a rack or a screen in a airy place away from direct sunlight. Let the plants dry for a week or more before you transfer them into a sealed container. Enjoy the dried herbs well into next year.