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TapRoot Meat Share Week 13

Posted on by Jocelyn Durston

Welcome to week 13 of this year's meat share!

This week your share contains:

1 Whole Chicken from TapRoot Farms

1 pack of Rabbit Pieces from TapRoot Farms

1 2/pack of Pork Chops from TapRoot Farms

1 Beef item (Roast, Steak, Ribs) from Longspell Point Farm

Cost Breakdown of this week's share:

1 Whole Chicken @ $4.50/lb, average 2.8lbs       $12.60

1 pack Rabbit Pieces @ $7.00/lb, average 1 lb    $7.00

1 2/pack Pork Chops @ $6.25/lb, average 1 lb    $6.25

1 Beef Steak/ Ribs @ $10.50/lb, average 1.5 lb  $15.75

OR 1 Beef Roast @ $7.00/lb, average 2.25 lb      $15.75

                                                   Total Cost:    $41.60

*Please note: this week's total share cost is above our $37.00 value share, so the next meat share week will likely be under value to balance things out. 

This week's share contains four different kinds of meat: chicken, rabbit, pork and beef. The beef comes from our friends at Longspell Point Farm, and the rest of the meat comes from our animals here at TapRoot Farms. 

I received an email from one of our meat share members last week inquiring about the high volume of whole chickens that you've been receiving, so I thought I'd address that here in case others are wondering the same thing. This summer, as you may have noticed, our chickens have been on the small side, so we decided that keeping the small chickens whole made more sense than cutting them up. That's why most of the chicken meat you have received for the past few months has been in this form. However, we have bigger chickens going to the butcher this week and our intention is to get them cut up, so you'll soon be receiving chicken in the form of breasts, wings, and quarters again. More variety - yay!

Animal Update:

Pig news: It looks like it's time for us to retire our boar and find another one as none of our female pigs got pregnant after their last interaction with our boar. We'll keep you posted on our new arrival when he gets to the farm.

Animal feed news: Our own farm-grown non-GMO grain is soon to be harvested which is very exciting. Our animals will soon be enjoying it. It's very satisfying to supply our animals with healthy food that we grow for them ourselves!

***

As usual, if you have any questions, comments, or suggestions about your meat share, please feel free to email me at justine@taprootfarms.ca. I hope you all have a wonderful week!



PICK UP LOCATION CHANGE SEPT 11, 2014

Posted on by Patricia Bishop

The Hammonds Plains Farmers Market and our CSA Pickup are going to be at this location tomorrow.
 
Cornerstone Wesleyan 1215 Hammonds Plains Rd (just 1km up from Kearney Lake Rd).
 
It is my understanding that the traffic is really bad right now because of road work....so the farmers market is responding. If you have more questions, Teri will be there tomorrow and it is possible that she will know more by then.
 
Hammonds Plains Farmers' Market
Every Thursday, 2:30pm-6:30pm
 
Thanks,
Patricia


TapRoot Meat Share Week 12

Posted on by Jocelyn Durston

Welcome to another TapRoot meat share week!

This week you were given the option of having a duck share or an alternative share. We've heard your input that not everyone loves duck, so we wanted to give you the flexibility of opting out of receiving duck in this week's share. 40% of you requested the alternative (a mix of our more typical meats). We were glad to see that more than half of you still wanted our lovely ducks!

Below you will find a break down of each of this week's share. We'll start with the duck share:

1 Whole Duck from TapRoot Farms @ $6.00/lb, average weight 5lbs                 $30.00

1 pack of Rabbit Pieces from TapRoot Farms @ $7.00/lb, average weight 1lb    $7.00

                                                                                                  

Total cost:  $37.00

Alternative share:

1 Whole Chicken from TapRoot Farms @ $4.50/lb, average weight 2.7lbs             $12.25

1 Chicken Leg Quarter OR 1 pack Chicken Wings @ $4.75/lb, average weight 1lb  $4.75

1 pack Pork Sausage (variety of flavors) from Salmontail River Farm @ 8.50/pack $8.50

1 pack Ground Pork from TapRoot Farms @ $4.50/lb, average weight 1lb             $4.50

1 pack Rabbit Pieces from TapRoot Farms @ $7.00/lb, average weight 1lb            $7.00

                                                                                                     

Total cost:  $37.00

Well, happy September everyone! It's clear from the cool mornings and the subtle changes of colour that fall is just around the corner. I'm always a little sad to see summer taper off, but I don't think I'm alone when I say that fall is a GREAT season. I can't wait to pull cozy sweaters out of storage and start planning weekend road trips to take visual advantage of Nova Scotia's gorgeous autumn colours. Yay!

In the meantime, this is a great time to take advantage of our still-warm evenings by bbq-ing your meat outdoors (try your duck on a rotisserie!), or to start thinking about warming up your house on cooler evenings by roasting meat in your oven. With such a variety of meat going out in this week's shares, there's no end to the recipes you can try or the left-overs that can get packed up into school or work lunch boxes.

Justine, your meat share manager who is away on maternity leave right now, shared a duck recipe with me that she loves, so I'm including it here for those of you who are unsure what to do with your duck:

Perfectly cooked crispy duck with spiced plum chutney

Serves 4

For the roast duck:
a small bunch of fresh sage, leaves picked
2 tsp sea salt
1 duck
1 orange, halved
2 carrots, peeled and roughly chopped
2 onions, peeled and roughly chopped
2 sticks of celery, trimmed and roughly chopped
1 bulb of garlic, cloves separated and bashed

For the spiced plum chutney
1/3 C sugar
1/2 a cinnamon stick
1 star anise
6 large red ripe plums, pitted and chopped
a strip of orange zest
a pinch of ground cumin
sea salt and freshly ground pepper

a small bunch of watercress, washed and dried

Preheat your oven to 350F. Get 5 or 6 sage leaves and bash them up in a pestle and mortar or Flavor Shaker with salt. Rub this all over the skin of the duck, then shove the rest of the sage and the two orange halves inside the cavity.

Get yourself a roasting tray in which the duck and the veg will fit snugly, put the veg and garlic into it and pop the duck on top, breast-side down. Roast in the preheated oven for 2 hours, turning the duck a couple of times during cooking. Halfway through you will probably need to drain away most of the fat that has come out of the bird. Don't throw this away! You can pass it through a sieve and keep it in a jar for a couple of months (as long as it's just the fat; no meat juices) and use it to roast potatoes.

Meanwhile, make your spiced plum chutney. Pour the sugar in a saucepan and add just enough water to dissolve it. Place on the heat, drop in the cinnamon and star anise and bring to a boil.

Simmer the syrup until it reduces right down and the bubbles start to get bigger. As soon as the syrup starts to turn golden, add the chopped plums, orange zest and cumin and turn the heat down to low. The plums will release their sticky, sweet juices and after a few minutes the sauce will cook down to a thicker consistency. Take the pan off the heat, season the chutney with salt and pepper and leave to cool.

For the last half hour, make sure that the duck is breast-side up so the skin gets crispy. To test whether it's cooked, pinch the leg meat and if it comes easily off the bone it's ready. Shred the meat and crispy skin on to plates and serve with some watercress on top and your spiced plum chutney.

Enjoy!

Animal Update:

We're excited to announce that we are currently raising some organic chickens for this year's ACORN Conference. We're thrilled to be supplying the conference with meat and veggies from our farm. We encourage you to check out the conference if you're able to. It looks like it's gearing up to be a great event.



Eggplant Recipes from Facebook!

Posted on

I put a call out for your favouorite eggplant recipes last week on Facebook, here's the excellent results!  Thanks to everyone who shared a recipe, loads of great ideas here!  I am excited about cooking my eggplant... So many different ways to try it!

From Laura: Simple Baba Ganoush: http://minimalistbaker.com/simple-baba-ganoush/

From Justine: Eggplant is my very favorite! I like it just brushed with olive oil and grilled. TapRoot eggplant is so flavorful, sweet, and never bitter. I never even salt it beforehand.
With the grilled eggplant you can make a super simple baba with blending it with garlic, lemon juice, parsley, salt, and olive oil. SO GOOD!

From Rachel: We use it as a replacement for lasagna noodles - super tasty!

From Zoe: Ratatouille: I'm pretty sure this is the recipe I used last year at this time. So yummy, and a great way to use up a bunch of seasonal veggies!

http://m.allrecipes.com/recipe/18411/ratatouille

From Linda: Eggplant sliced into thin lengths, brushed with olive oil and grill. Stack a slice of tomato and mozzarella and some fresh basil on one side and fold the other half of the eggplant over, then wrap another slice of eggplant the opposite way. Sprinkle parmesan on the top and put back on the grill or broil in the oven until cheese melts. Ridiculously delicious!

From Kirsten: Eggplant is amazing! My favorite is to dip it in beaten egg, then roll in seasoned flour and fry in a little oil. Top with spaghetti sauce or chopped tomatoes and onion and some mozzarella!
Also great as beer batter fritters!

From Jennifer: We like it in baba ganoush or in roasted veg sauce (toss tomatoes, garlic, onion, eggplant, zucchini, peppers, herbs, etc. into a roasting pan with some olive oil, roast & blend with an immersion blender. We freeze it for a winter treat. It's yummy & easy and a great way to clean out any extra veggies that are kicking around.
We also make moussaka with ground beef or lamb. Mmmmm.

From Cheryl: eezy peezy recipe: grease a cookie pan with olive oil. Slice eggplant into 1/2 inch (12.7mm) slices and lay on pan. Add course ground sea salt & black pepper, pressed garlic & generously drizzle olive oil and balsamic vinegar. Preheat oven to 350o F (170 C). Bake for approximately 7 minutes EACH side. (depending on your oven).

From Ruth: One of my favourite recipes is this one for Griddled Eggplant Roll Ups:

http://recipesfrom4everykitchen.blogspot.ca/2006/10/griddled-eggplant-roll-ups-with-feta.html

From Christine: Bharta: I have used this one from the original book for years. Nothing beats smoked eggplant - that's what charcoal grills are for, in my opinion:

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/Bharta.html

From Meagan:

I found this delicious looking recipe for eggplant that I plan on making
and thought you could share it with the members--  the original had
some steps missing, so I'll just type it out how I
plan on making it:

Eggplant Parmesan Burgers
Ingredients:

1 eggplant of a fairly good size
1 cup all-purpose flour
3 eggs, beaten with 3tbsp milk
2 cups bread crumbs with 1tsp each fresh or dried parsley and thyme
1/2 cup finely shredded parmesan cheese (canned is fine if this is all you have)
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce (I use a can of either store bought or homemade
plain tomato sauce that I have added to a diced onion that has been
browned with some herbs on the stove.)
Buns
Any other burger toppings you like! I think fresh basil, spinach, any
type of lettuce or sprouts, even shredded carrot would be delicious.

Directions:

Slice the eggplants lengthwise into ½-inch thick slices - Leave as a
whole slice if you have buns that size, if not just cut out or use a
cookie cutter to bring it down to the size of the bun you have.

Sprinkle the eggplant with 1½ teaspoons salt and let it drain in a
colander over a bowl or in the sink for 45 minutes to remove excess
moisture.

Bread the eggplant by first rinsing off the salt and blotting with
paper towel. Next mix together the breadcrumbs, herbs and parmesan
cheese. Dip the eggplant first in the flour, then the eggs and then
the breadcrumb mixture.

Heat a large skillet over medium heat and add about a half inch of oil
(I prefer peanut or safflower oil). Pan-fry the breaded eggplant in
batches for 2 to 3 minutes, flipping them once until both sides are
golden brown. Remove the cooked eggplant and immediately transfer  to
a paper towel-lined plate. Continue the pan-frying process, changing
the oil as necessary, until all of the rounds are cooked.

Halve your rolls and add 1 tablespoon of tomato sauce to the bottoms
of the rolls. Stack an eggplant round atop the sauce, top it with
another tablespoon of sauce and a piece of sliced mozzarella. Repeat
the assembling process with all of the buns, transferring them to a
cookie sheet lined with parchment paper.

Turn your broiler to high and carefully slide the cookie sheet under
the broiler just long enough until the cheese melts. Top with any
other toppings you like and then devour! 

Jennifer and Allison say: Eggplant parmesan is one of my favorites.