Corn Maze is open at Noggins Corner Farm!

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The corn is taller than ever this year, and the coming of autumn to the Valley is harkened by the opening of Noggins Corner Farm Corn Maze.

More info including hours and rates available here:

The seasons are officially changing as August 25th, 2014 marks the first day that our annual corn maze is open to the public!  As many of you know, we plant an 8 1/2 acre corn field at our Greenwich location specifically for people to come with their families and friends to get lost in!  Everyone always has fun and fortunately, we've yet to lose anyone forever!  The paths of the corn maze make up an entire image that is different every year.  We won't spoil this year's surprise, you'll have to come see for yourself.  Bring a picnic, bring your dog and come have a healthy and active day on the farm to help celebrate the 2014 harvest season! 

Berry Grunt Recipe

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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!

Real. Authentic. Tabbouleh Recipe

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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!! 

TapRoot Meat Share Week 11

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Welcome to the 11th week of the TapRoot Meat Share!

This week your share contains:

1 Whole Chicken from TapRoot Farms

1 2/pack Pork Chops from TapRoot Farms

1 Ham or Shoulder Steak OR Bacon from TapRoot Farms

1 pack Ground Beef from Longspell Point Farm OR 1 pack Ground Pork from TapRoot Farms

Cost breakdown of this week's share:

1 Whole Chicken @ $4.50/lb, average weight 2.7 lbs                $12.15

1 2/pack Pork Chops @ $6.25/lb, average weight 1.15 lbs         $7.19

1 Ham or Shoulder Steak @ $5.00/lb, average weight 1.10 lbs   $5.50

1 pack Ground Beef @ $6.50/lb, average weight 1 lb                $6.50

TOTAL COST                                                                        $31.34

Hello! I hope everyone is enjoying this last week of August. I can't believe it's almost September already! As you can see in the list above, this week's meat share contains another one of our trusty whole chickens, as well as pork chops and steak from our own pigs, and a pound of ground beef from our friend Jeff at Longspell Point Farm. I hope you enjoy your share!

You'll also notice that the total cost of this week's share is below our $35.00 value meat share. We've had a number of weeks where the value has gone over $35.00, so we're making up the difference this week. 

Burger recipes!

So, for those of you who don't know, I actually follow a vegan diet, which means no meat, no dairy and no eggs. As such, I often canvas my TapRoot colleagues for recipe ideas since I never cook with meat myself. When asking Teri (who finds it HILARIOUS that I'm the meat share manager) for recipe advice this week, she suggested that she would share a burger recipe for the ground beef in the share if I would share a veggie burger recipe to coincide with veggies coming in the veggie box this week. And so, behold, we have both a BEEF and a BEET burger recipe for you to try out! If you try them, let us know what you think!

Teri's BEEF Burger Recipe Recommendation:

(From The Chronicle - click the link for lots of grilling tips and topping suggestions!)

These burgers are great as is, but if sodium restriction is not an issue in your diet, just add a sprinkling of salt into the raw meat for an added flavour punch.
1 lb (500 g) extra lean or lean ground beef
1 egg, lightly beaten
¼ cup (50 ml) EACH finely chopped onion and mushrooms
½ cup (125 ml) dry bread crumbs
¼ cup (50 ml) Worcestershire sauce and evaporated milk
1 clove garlic, minced
Pepper, to taste

1.Lightly combine all ingredients.
2.Gently form into six or seven 3/4-inch (2 cm) thick patties. Cover and chill for 1 hour or up to 1 day.
3.Cook patties over medium heat on lightly greased grill for 6 to 7 minutes per side until a digital instant-read thermometer inserted sideways into centre of each patty reads at least 160 degrees Fahrenheit (71 Celsius).
Per serving:(based on 6 servings made with extra lean beef, skim evaporated milk): 183 calories, 20 g protein, 7 g fat, 9 g carbohydrate, 250 mg sodium.

Jocelyn's BEET Burger Recipe Recommendation:

(From The Post Punk Kitchen)

Makes 4 big burgers.

1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs

Olive oil for the pan

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

Animal Update:

New chicks arrived at the farm this week which is always adorable and exciting! In other news, our sows have been happily munching away on new apples, and they and their piglets received some adoration from share members this weekend during our corn boil event. Fun!

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