Feedback from a member

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I just want to let you know how much I enjoy receiving my shares each week.  We are excited to try new things, so when the veggies come in we experiment with recipes using the new veggie(s).  My house is filled with great veggies and fruit now, some of which are familiar and some not so familiar.  I love having someone else do my shopping – cooking is a lot more fun these days.  Joining TapRoot shares has been one of the best decisions I have made in a long time.

--A very happy customer.

TapRoot Farms, Farmstay, Off-Season Rates

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 Another excuse to spend time in the beautiful Annapolis Valley! Our farmstay options include a large home with all amenities, and a rugged cabin. For more information on the properties, an availability calendar and booking information, please refer to our website

The Swallow's Nest offers a family or group a private gateway to winter activities. With cross-country ski trails outside the door, Ski Martock a 35 minute drive away, or a home base to cozy up beside a fire, this beautiful house offers a memorable experience.

The Walden Camp offers more of an adventure for an individual or couple. Enjoy a skate on the pond before settling in beside the woodstove. Embrace winter!




Peach Recipes

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Meagan saw that there were peaches coming in this week's fruit shares, and she told me about this great peach cobbler recipe that she has.  I am always looking for ways to cook peaches so that hubby Jon can enjoy them, too (he's allergic to raw stone fruit).  Here's Meagan's recipe:

Skillet Fruit Cobbler

  • 4 cups sliced and peeled fruit (Peach/blueberry or peach/raspberry are
  • definitely the best combinations I've tried)
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 tsp cinnamon

Simmer for ten minutes in an oven safe skillet, remove and keep in a bowl.

  • 4tbsp butter
  • 1 cup self rising flour (or 1 cup AP flour with 1 1/2 tsp baking
  • powder and 1/2 tsp salt)
  • 1 cup sugar
  • 1 cup milk
  • 1/4 tsp salt

Melt butter in the skillet, add the rest of the ingredients and stir
until well combined. Carefully place fruit evenly over batter and pour
any remaining syrup over. Bake about 40 minutes or until evenly
browned at 350.

And, while I'm at it, here's one of my favourite things to do with peaches - Barbecue them!  Here's a recipe, I don't usually follow one as they are good just straight off the grill with ice cream, but cinnamon sugar butter sounds divine!

Grilled Peaches with Cinnamon Sugar Butter - Bobby Flay

Happy Peaching!


Faces of the Farm: Meet Burton!

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Burton Howell has worked at the farm 6 weeks. When I found him working with Brodie amongst a tall stand of weeds, he was unearthing some weedy green onions.


When I asked Burton what he does at the farm in his own words, he quipped: “Suffer!" Then added: "Don't put that!... We do a lot of weeding and basically manual labour". He says he enjoys it, and gets to talk with Brodie and have his hands bleed (!). He mentioned that farming is the farthest thing from what he is going to do. Burton enjoys computers and is heading to Brock University in St. Catherine's Ontario soon for Computer Science. He came to the farm this year because his Dad has strong ties with the Bishops and thought it would be a good character building experience-- Burton likened it to Calvin and Hobbes, with Calvin's dad taking him on terrible camping trips for the same purpose!


Though a self-proclaimed "computer guy" Burton most definitely has a farmer's understanding of good food. When I asked what his favourite veggie to eat was, he said: “Carrots right out of the ground”, and further explained that he and Brodie did that here at the farm and it was great- He said: "sometimes it happens that they get “accidentally” pulled out when they are out weeding and get hungry". In true farmer resourcefulness, they washed the carrots in rainwater which collects on the sides of the tunnel, and ate and thoroughly enjoyed them right then and there.


I know we have all appreciated Burton's weeding efforts on the farm this year and we will miss him when he heads off to University. It takes all kinds to get the job done, computer people too!

Faces of the Farm: Meet Jon!

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I always make sure that staff understand what this project is all about before interviewing and taking photos.  Today I was having bad luck getting anyone's permission, but I knew I could always count on my husband Jon!  He thought I was neglecting him in this project so far, but really, he was the ace up my sleeve for a moment like this where I had a time crunch and needed more interviews! 

When I talked to Jon, he was heading out to the field where I interviewed Burton with the manure spreader to spread nutri-wave, a chicken manure product that we use on the organic fields on the farm.  I set my computer up on the wheel of the tractor and spent a few minutes chatting farming with Jon.  He has worked here a year and a half and helps lead production, focusing on weed management. Jon says his favourite thing about farming is all the variety and working outside – he says he gets to do a whole bunch of different things every day. His favourite crop to grow tomatoes, and he notes: “I like how much time you can spend with each individual plant, taking care of a smaller number of plants each year so they produce well.” Jon's favourite tomato variety is Big Beef.

Jon loves to eat Turnip. Growing up in PEI he remembers eating a lot of it. He doesn't specifically remember if his Dad grew it in the large family garden, but says it reminds him of childhood.


Jon is looking forward to shoots and sprout production in the winter. This summer he really enjoyed the fertigation (fertilizing through the drip irrigation) plan for the crops tunnels. He says this kind of work is a bit more technical- we use different mixtures for different purposes.  Jon moved to Nova Scotia in February 2012. He says he love how much people here appreciate the province and everyone loves it here. Outside of farming Jon like playing music and DJing, fishing, and making beer.  (And, might I add spending time with his lovely wife in their salad patch -- More about that here: