It's still a number of weeks away, but we are already thinking about Thanksgiving here in the meat share world at TapRoot!
Last year we gave everyone a turkey at a value of $50.00 (one meat share for entree shares or two meat shares for appetizer shareholders), with the option to opt out of getting a turkey and just receiving a regular meat share (items TBA) instead.
The turkeys are from Oulton's Meats (Martock Glen) in Windsor.
We are planning how many turkeys to order, so if you are wanting to OPT OUT of getting a turkey from us as part of your meat share, please let us know as soon as possible and we'll make sure you get a regular meat share instead (firstname.lastname@example.org).
Those of you without a meat share that are interested in purchasing a turkey can contact Oulton's Meats in Windsor at 798-4734.
1 tsp olive oil
1 fennel bulb chopped
1 cup onion chopped
2 large russet potatoes, peeled and sliced
3 cups chicken broth
1 cup milk
2 tsp lemon juice
2 tsp fennel seeds, toasted
In a large pot, heat the olive oil over medium heat. Add fennel and oinion--cook until softened. Stir in the potatoe, chicken broth, milk and lemon juice. Cover and reduce the heat. simmer until the potatoes are tender (15 min).
Puree soup in batches until smooth.
Garnish with toasted fennel seeds.
1 bulb fennel 1/2 lemon, zest and juice 1 tbsp honey few splashes of olive oil salt and pepper
Remove stalks from the top of fennel bulb...and cut the fennel in half to core. Slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.
Whisk lemon zest, juice, honey, olive oil and salt and pepper.
Toss, and eat!
Not just an adorable animated movie, but a delicious, easy summer meal that is perfect for using up all sorts of summer vegetables! Zucchini, eggplant, basil, tomatoes... oh my. It is also an incredibly forgiving and flexible recipe — there is no broth, no meat necessary — the vegetables simply speak for themselves. You are free to add any things that you like, and leave out things you don't. Leaving out garlic, adding celery, throwing in some ground sausage to please your hungry date after a long bike ride, or using cherry tomatoes instead of beefsteak ones, are all acceptable, I've found (which is perfect for me, as I rarely follow recipes properly). I've made this two nights in a row with some variations, and it was delicious two times over. And if you have a date and red wine to go with it, well...
a few tablespoons of olive oil
1 diced yellow onion
2 cloves minced garlic
2 cups medium diced eggplant, skin on
2 cups diced green bell peppers
3 cups diced zucchini or summer squash
2 cups chopped tomatoes
Thinly sliced fresh basil leaves
Thyme, parsley, sage, minced celery, or other favourite herbs
Salt and black pepper
grated parmesan cheese
Saute your onions in olive oil, then add peppers, eggplant, and squash and cook over medium heat for a few minutes. Add tomatoes and herbs, cover and simmer everything together for a while, until squashes and eggplant soften and juices are bubbling. Throw in any additional seasonings, and serve warm, garnished with grated parmesan and sliced basil. Bon appetit!