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Turkeys?

Posted on by Justine Sturgeon

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 (teri@taprootfarms.ca). 

Those of you without a meat share that are interested in purchasing a turkey can contact Oulton's Meats in Windsor at 798-4734.

Thanks!

Teri and Justine



Fennel Recipes

Posted on by Teri Dillon

Fennel soup
 
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.
 
Fennel Slaw
 
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!



Green Shake Recipe

Posted on by Teri Dillon

Thanks for sharing, Pat!

I just made a wonderful green shake for dinner out of my box supplies, plus a few things.  I adapted it from  an Ani Phyo recipe.  Here it is:

 
1 cup water (or green tea)
2 stalks celery (with leaves) chopped a bit
half a zucchini (rough chopped)
half a cucumber (rough chopped)
1/2 teaspoon curry powder
1/4 jalapeño pepper or1/2 teaspoon chill powder (less if you're not a hot-head like me)
1 tablespoon lemon juice
1 or 2 teaspoons miso (any flavour)
 
Throw it all in the VitaMix and go for it.  
 
Now I'm going to go finish my shake.  It ought to cure anything that ails me, for sure.
 
Yours,
Pat
 


Salsa Fresca!

Posted on by Teri Dillon

Long story short, I ended up with one of Valarie's special heirloom tomatoes at my house this weekend, so I slaughtered him and turned him into delicious salsa fresca!  Here's what I used:

1 very large heirloom tomato, diced

1 jalapeno, minced

1 clove garlic, minced

1 small onion, diced

3-4 stems parsley and leaf celery (it's what I had in my garden.  Cilantro would be good too!)

Combine, allow flavours to mix for a few hours in the fridge, and serve.  Great with eggs!  Enjoy within a few days or so.



Ratatouille!

Posted on

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... 

Basic Ratatouille

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!