It's always nice to know when we send stuff out to the universe (like recipes!), that people are trying and enjoying them. And it's even nicer to know our members are happy. We received this wonderful letter the other day and wanted to share it with you.
I thought you might like to see a couple of pics of the great pizza we enjoyed with the beet pesto recipe from the roasted root blog...it was so good...we really love beets in our house anyway and I grow some of our own each summer but for anyone who isn’t a fan this is definitely the way to go...next time we get some fresh ones I’ll be trying the beet hummus...sounds yummy!
Thanks for taking the time to include recipes and links to blogs when you send out the weekly share update, we’ve found a lot of new ideas and haven’t been disappointed yet. :)
Just finished the sign up for next year, adding eggs too. Yay! We’ve changed our delivery to Mondays, since it turned out Saturdays weren’t always the best option for us.
And thank you for all of you at the farm, allowing us access to fresh, local veggies and fruit. We had known about Taproot for a couple of years and wondered whether we’d be able to utilize all the extra vegetables (we have a fair sized veggie garden of our own each summer) but have certainly enjoyed the extra bounty.
Thank you taking the time to write. :) We're grateful for every one of our members and we welcome your feedback. Even without delicious looking photos.
2 packages of rabbit, average weight 2.2lbs @ $7.00/lb $15.40
1lb pack ground beef, $6.50/ pack $6.50
1 pack TapRoot Herb Sausages $8.50
1 pack of pork chops 2/pack,
average weight 1.2lbs @ $6.25/lb $7.50
Total value: $37.90
This week you are receiving what we call TapRoot herb Sausages. They are made with TapRoot pork, TapRoot Sage, TapRoot Thyme, TapRoot nettle, salt and pepper. We have tested them at home and they are, in our opinion, excellent. We hope you enjoy them.
Here is a recipe that we posted to our Facebook site this week for rabbit.
2 rabbits (about 2 1⁄2 lbs. each), each cut into 6 to 8 pieces
Kosher salt and freshly ground black pepper, to taste
1⁄2 lb. pancetta or unsmoked bacon, cut into 1⁄4"-thick strips
1 1⁄2 cups crème fraîche
3⁄4 cup Dijon mustard
2 tbsp. roughly chopped fresh thyme
2 tbsp. roughly chopped fresh sage
2 tsp. black or yellow mustard seeds, crushed
8 garlic cloves, thinly sliced
4 bay leaves
1. Season rabbit generously with salt and pepper and place in a large bowl along with remaining ingredients. Mix together with your hands until rabbit pieces are coated. Cover bowl with plastic wrap and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
2. If rabbit has been chilled, allow it to come to room temperature. Heat oven to 400° and arrange a rack in the middle of oven. Divide rabbit in a single layer between 2 shallow roasting pans and top with any of the remaining marinade. Roast the rabbit, turning once and basting with pan juices occasionally, until the juices have reduced and rabbit is cooked through, about 55 minutes. Set oven to broil and cook until golden brown, about 5 minutes more. Serve rabbit with pan juices.
Nathan's Animal Update:
This is a very exciting time in the animal department, for over a year now we have been working towards feeding our animals non-GMO (genetically modified organism) feed . This is more difficult that it seems, because practially all the corn and soybeans on the market (other than certified organic) are GMO. Roasted soybeans and corn are the main ingredients in most animal feeds. This week the final feed ingredient, non-GMO roasted soybeans, has arrived. Along with our non-GMO corn, wheat, and barley, we are able to make our own custom mixed feed for our animals!
The pigs on pasture don't seem to mind the cold too much, we ensure they have plenty of fresh straw to snuggle into on these cold January nights. Orena the sow is pregnant, she is due to farrow (give birth) May 6th.
Construct our own registered egg grading station, erect permanent electric fencing to protect our free range chickens from coyote threats, and build more free range chicken shelters to meet growing demand for delicious free range chicken!
The meat share is changing for the upcoming season. It will be weekly and have a value of $20 per week. We made this change in order to stream line operations and logistics here at the 'Ranch'.
Meat shares are now available to purchase for the upcoming season, sign up soon!
1 whole chicken, $4.50/lb, average weight 3lbs $13.50
1lb pack ground pork, $5.50/ pack $5.50
1 1.2 lb T-bone at 14.00/lb or
1 1.5lb Sirloin steak at 11.00/lb $16.50
Total value: $35.50
This is the first week for TapRoot beef! All members are receiving either a T-Bone or Sirloin steak. Remember that steaks are great thrown on a pan as it, but to make a whole meal simply partially thaw (it's easier to cut when still a bit frozen) and cut into thin slices for quick stir frys.
We have had a few comments recently from members that they have quite a few whole chickens building up in their freezers. We do have an assortment of chicken pieces in the freezers, maybe enough for another week, otherwise the remainder are whole chickens.
Here are a few ways to cook a whole chicken, that may make using them up easier:
Many will not realize but you can cook a whole chicken from frozen with great results. We almost always do this now in our house, we find the chicken even more moist and tasty than those cooked after thawing. All there is to it is to place your frozen chicken in a covered dutch oven at 350 degrees for 3 hours (this is for a four pound chicken), or until the internal temperature is at 180 degrees fahrenheit. You can also throw it in the slow cooker frozen in the morning and it will be falling off the bone, ready to eat in the evening.
You can also thaw the whole chicken and easily cut the bird into pieces. Then one night you can have a stir fry with chicken breasts, then another night have drumsticks, thighs, and wings in the oven. And make sure you make broth out of that carcass, or freeze it for making broth another day. I've been tending lately to put it right in the slow cooker after I'm done cutting off all the cuts. You just fill the slow cooker up with water and turn it on, you can also add spices and vegetable scraps. Once done strain out the bones and vegetables, making sure to pick through for good chicken meat to put back into the soup.
We have a lot of rabbits! The rabbits are doing well and that will be reflected in the meat shares in the coming months. We are getting them cut into pieces by Joseph Crocker of Peasants Pantry in New Ross. If any of you are out that way (except on Mondays, they're closed) stop into his shop, where he serves in store smoked meat sandwiches, soups, and TapRoot popcorn as an option for a snack.
Thanks for your support in 2014 and we are excited to have an excellent 2015 working together!
I am trying so hard to get things ready to launch for this week. As I do this I am reviewing all of our information and our 'policies' and I am reflecting on what is working, what is not, and what we can do differently. I would love your feedback.
What do you think about this new payment policy and below it, the new draft of the membership agreement? These are working documents - so please let me know the good, bad and ugly. Thanks!!!!
*NEW in 2015*
All accounts will have one annual invoice. There will be no monthly invoices. There is one annual cost for your CSA share. It is based on an assumed or approximate weekly amount, but the price is an annual price.
You are invited to pay this invoice in full with money order, email transfer, cash or cheque prior to the start of the season on April 6th 2015. Doing so provides you with a $25 savings.
Payments can be emailed to firstname.lastname@example.org or mailed to:
1736 Church St.
Port Williams, NS
If paying in full does not work for you, you are welcome to pay whenever you are able. It is expected that you will pay regularly and that you will pay in full for your CSA membership as soon as possible and most certainly in advance of receiving food from the farm.
As a member of TapRoot Farms Community Shared Agriculture Farm I agree to:
ensure my CSA share is picked-up at the location I have selected
keep my account in good standing
review weekly emails for important notices
communicate with the farm regarding concerns or celebrations or changes of email or phone contact information
maintain an open mind, ask questions, and give the farm the benefit of the doubt
try new things, share ideas, and recognize that I am a part of a community striving toward a healthier vibrant local food system.
As a member of TapRoot Farms Community Shared Agriculture I understand that no refunds will be provided. It is up to me, as a member to find someone to take over my commitment to the farm if I choose to stop my share for whatever reason. Otherwise my share will be donated each week to a family in need.
As a member of TapRoot Farms Community Shared Agriculture I am aware and appreciate that administration costs (HarvestHand (the CSA database) and CSA related book keeping is not included in the cost of my share and is an annual $25 per member per year fee is added to each invoice)
All members will receive regular email communications from the farm and by agreeing to this membership agreement, you are giving us consent to send you a weekly newsletter and other email communications as required.
All members are welcome to visit the farm anytime for self guided walk abouts.
Thank you for your commitment to TapRoot Farms! We look forward to a wonderful season sharing food together.
I am sorting through paper work today, cleaning up my desk. I have come across notes from when Zdenek was here teaching us about flax and flax processing equipment. I have no idea where to put these rough notes so I will be able to find them again (yes I have a hard time with organization that works for me later). I decided a blog post would work as a safe place to store this maybe necessary, maybe not necessary info. Note to reader: these are just a few things i jotted down in one of our talks.
So here are my rough notes:
Flax is a complicated plant. It is necessary to start step by step.
First summarize what you have done as of now.
Then what we will do up until the end of the year.
Check out laboratory equipment in Montreal.
Necessary to recognize what kind of weeds we have here.
Flax must be clean - very clean.
ready to harvest: 2 cm maximum, 120 lbs per acre, brown/black seeds too old.
Time to harvest for fibre is when seed are yellow/green
unretted fibre will be yellow
Dry until yellow 3-6 days it is okay to get wet.
1 kilo of good quality tow $1/CDN
1 kilo of long fibre $4 CDN
Prices of flax depend on cotton prices - cotton goes up flax goes up.
2% flax used in clothing around the world.
Polish Institute for Natural Fibres
Get quote for roller/breaker and small sctuching machine in Poland.