Quick share supper

Posted on by Justine Mentink

Last night Nathan and I were both were home later than usual, then we still had to do the chicken and sheep chores (we have 300 free range chickens and 40 sheep, including lambs). After, we both didn't feel like making supper, or we didn't have the inspiration. I had brought home my share and so we had asparagus and beet greens and decided to make the quickest of meals, a veggie stir fry with noodles.

Super quick stir fry with noodles:

I started with garlic and an onion, chopped them both up and added them to a pan with some olive oil. When those were sautéed, I added a bunch of sliced mushrooms, the beet parts of the beet greens, a whole leek sliced thin and a sliced carrot. You could pretty much put anything in here that needs a few minutes to cook. After those were almost cooked through, I added the asparagus (cut into inch long pieces), and after a few more minutes added the greens part of the beet greens, as well as some left over chopped Asian greens. I added Tamari and a little hot sauce. While this was going on I had made some wild rice noodles (I would have made rice, if I didn't have noodles).

 To make it extra delicious I put the noodles in the bowls and added butter and grated cheddar before the cooked veggies. Cheese seems like kind of a strange addition, but it's really good, trust me.

We had enough for lunches the next day and went to bed with some fresh veggies in our bellies.

Fresh Bunched Herbs For Add-ons

Posted on

Fresh herbs are best incorporated at the end of preparing a meal, unlike their dried counterparts, their bright flavors don't withstand the cooking process. When I'm looking for new ideas for cooking I go to Jamie Oliver and Hugh Fearnley-Whittingstall (River Cottage), I really like their approach to cooking veggies and they incorporate fresh herbs into many dishes.

Store fresh herbs in a ziplock bag in the fridge and they should keep for 10 days. If you aren't sure if you'll use the herbs soon enough put them in a paper bag and hang them high in the rafters in a non humid room. Within 2 weeks you should a have a nice crumbly mess of dried herb for winter meals. Keep them in a closed glass jar in a cupboard.

TapRoot Meat Share Week 5

Posted on by Justine Mentink

Welcome to the fifth week of the 2014-2015 TapRoot meat share!

This week your share contains:

A whole Free Range Chicken from TapRoot Farms.

1 lb ground pork from TapRoot Farms.

2 pack of rabbit pieces from TapRoot Farms. 


Cost breakdown of your share:

Whole chicken @ $4.50/lb, average weight 3.75lbs,                     $16.88

1 lb ground pork @ $4.50/lb average weight 1 lb,                         $4.50

2 rabbit pieces @ $6.25/lb, 2lb pack                                            $12.50

                                                                                        Total: $33.88

As you can see, total value for this week's meat share is a little under, but we've been over for the last few shares, so everything is balancing out.

Quick meat ideas:

Rabbit pieces can be used in the same way you use chicken pieces. They're great on the bbq, roasted, and cut into strips for stirfries. Rabbit has a mild taste and goes great with everything. For some recipe ideas, check out this previous blog post on cooking with rabbit here.

You will either get a 2 pack of forequarters, belly (aka loin), or hindquarters. Here is what those pieces of meat look like.



Belly (or loin):





Animal update:

We're still waiting for our piglets to arrive! Every time Tim goes to feed the pigs, we expect to hear that the piglets have been born, but they're apparently not ready to meet the world yet. We'll keep you posted.

New ducks arrived on the farm last week. They're settling in nicely.

And here's Nathan with the TapRoot beef herd. They're slowly getting friendlier and enjoying their pasture up on Ross Creek Road. They love their salt block!


If you have questions, comments, or suggestions about your meat shares you can e-mail me at 

Have a fantastic few weeks and talk to you next time!


Where are my flowers?

Posted on by Tim Carr

I am learning that no amount of optimism will make the sun shine.

Many of you are patiently awaiting your Flower Shares. Hopefully this update will shed some light on progress so far this year.

The farm's perennials are doing well, although like most things this year, they seem behind. Our tulips were a dud and have caused a re-think on how to guarantee a good harvest in future years.

Thousands of transplants are ready for the ground and the space has been mostly prepared for them. Direct seeding of a few things is also planned for this week.

This year's Flower Share will involve approximately 60 members. Our goal is to send out shares when there are enough flowers to ensure you all receive shares of excellent value and quality. Last year we had fewer members and were able to “scrounge” from the farm to fill the first few weeks with beautiful and varied bouquets. Last year's bouquets were also smaller.

We began cutting and delivering flowers in June of last year. The hope is to do the same this year, although it is difficult to pinpoint a specific week. Things still have a lot of growing to do.

Until then, I will include a short list of some of the things we have prepared for your shares. The list would be too long to include here, but here are a few of our larger flower crops with a few of my favourites thrown in;

Asters, Sweet William, Snapdragons, Strawflowers, Zinnias, Gomphrena, Celosia, Statice, Carthamus, Peruvian Cherries, Ageratum, Carnations, Nigella, Yarrow, Cleome, Amni, Lisianthus (fingers crossed), Flowering Kale, Sunflowers, Glads, Dahlias, Delphinium, Craspedia, Foxglove, Sunflowers, a variety of herbs, woody ornamentals and existing perennials. And of course, numerous varieties of most of the flowers listed here.

If you have any questions about your upcoming flower share, would like to sign up, or have other flower needs throughout the growing season, please email me

Sweet William rows with Jocelyn in background for perspective.