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Category Recipes

Warm red cabbage with bacon

Posted on by Denise Grant

Thank you to CSA member Glennis Smith for this fabulous recipe!

Warm Red Cabbage with Bacon 

1 shallot, leek or bunch of green onion (I have used any of these; they all work) in a deep fry pan with a little olive oil until lightly brown.  

Add in: 
6 cups of chopped red cabbage (long shreds look the best)

Drizzle with a little more oil and toss with tongs until it just begins to limp a bit but still crisp -- about 5 minutes 

Season with coarsely grated salt and fresh ground pepper while tossing. 

4 Tablespoons balsamic vinegar
2 Tablespoons oil 
Add in a handful of raisins or cranberries in the warm vinegar 
Let sit for five minutes. 

Add to the cabbage mixture: 
1/2 cup or more of crumbled bacon
1/2 cup chopped toasted whole almonds  (or other nuts if preferred)

Finally, add the warm balsamic vinegar to the cabbage mixture and toss through.  

This is so good, even left over and re-heated. 

Tip: I used the crumbled real Bacon from Costco which I keep in the freezer for recipes. Easy peasy…

Glennis Smith 


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!


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:


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:


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

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.)
Any other burger toppings you like! I think fresh basil, spinach, any
type of lettuce or sprouts, even shredded carrot would be delicious.


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

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.


Real. Authentic. Tabbouleh Recipe

Posted on

As you may know, Jill is our "herbie" at the farm.  We consult once in a while about what herbs are available for the CSA.  When Jill mentioned parsley this week, I asked her if she could make sure to share a recipe for tabbouleh with me for the newsletter.  She did me much better than simply linking to the first Google result-- Here's a tabbouleh recipe from Jill's friend Alia's Palestinian Grandmother Alya Awdi.  Recipes like this are solid gold-- I love when people share traditional recipes that they've been making for years and likely don't even have written down!

As she forwarded the email, I am sharing a little more than just the recipe, because I think it's cute, and adds to the special-ness of this recipe!

J: Do you think that Sitto would share her tabbouleh recipe for next weeks TapRoot newsletter?

A: Sure! she was so stoked when I called and told her you wanted her recipe!
Here goes my best translation:
2-3 bunches parsley washed really well, chopped fine fine, soaked in water 5 mins set aside
4 tomatoes washed really well, chopped small 
1 small onion chopped small small
mix together
add  some salt,citric acid (can be bought at mid east centre) -lemon if you don't have it and a sprinkle of cumin- all to your taste.
Then add 1/2 cup bourgul (bulgur) fine, washed well but not cooked, add to mix 
finish with a big splash of olive oil 
eat and enjoy!! 

Berry Grunt Recipe

Posted on

Hiya!  We enjoyed a successful corn boil and blueberry grunt event on Saturday, and a few members asked for the recipes, so here they are:

From Simply in Season Cookbook:

From Out of Old Nova Scotia Kitchens Cookbook (Meagan and Tim used this recipe):

Salad Dressing: Equal parts (1 cup) high-quality extra virgin olive oil and (1 cup) balsamic vinegar, (1/2 pint) raspberries, crushed, and salt and pepper to taste-- You can adjust the quantities as needed to make as little or as much as you want.  Simple and delicious!

Cucumber and Red Onion Salad - Shared by Angela

Posted on

Passing on a quick recipe I tried last night with cucumber, there are lots of them right now...I can't take credit for it but it was tasty.  I did reduce the salt but other than that made as is.

Cucumber and Red Onion Salad


After much trial and error, we decided that we liked our cucumber best sliced thickly and on a diagonal. This kept it from getting soggy, and was pretty as well. But do that you like best. The longer you chill the more the flavors will meld, but the cucumbers will continue to soften. The cucumber will also release juice because of the salt in the dressing. But it’s no problem. just toss again with all the liquid right before serving.

3 large cucumbers, peeled, seeded, and cut into 1/2 inch pieces on a diagonal.

1/2 to 1 red onion, peeled and thinly sliced

1 teaspoon celery seed

4 tablespoons extra virgin olive oil

3 tablespoons white wine vinegar (you could also use lemon juice, champagne vinegar, or apple cider vinegar)

1 teaspoon Dijon style mustard

1 teaspoon sea salt

2-3 garlic cloves, finely minced or put through a garlic press

1-In a medium size bowl combine your cucumber and red onion slices.

2- In a small bowl combine the rest of the ingredients. Pour over cucumber and onion mixture and toss to coat. Chill for a few hours for flavors to meld. Mix right before serving and enjoy.

The Nourishing Gourmet