I'm writing this blog in advance of Monday because I'm going to be away on holidays. As you know, we are providing free range Turkeys for your meat share this time around - yay! We hope you'll all enjoy them with friends and family for the Thanksgiving holiday weekend.
Cost breakdown of this share:
1 Free Range Turkey, 9-11lb weight $35.00
If you need extra Thanksgiving goodies to serve with your turkey, we are selling Thanksgiving boxes through our add-on option. The boxes will contain a beautiful assortment of herbs, veggies, cranberries and flowers. Find out more in our add-on section.
Happy Thanksgiving everyone!
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!
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 email@example.com. I hope you all have a wonderful week!
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
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
For the roast duck:
a small bunch of fresh sage, leaves picked
2 tsp sea salt
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.
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.