TapRoot Farms / Blog / Category Recipes


Category Recipes

Rabbit Recipe from Michelle

Posted on

I find the rabbit a little daunting to tackle but the recipe was a success for sure. I just tied a bunch of fresh herbs together for the "bouquet" garni and used cream cheese instead of creme fraishe. It sounds a bit hoity toity but was easy and tasty. Just wanted to share in case anyone else was intimidated by the rabbit like I was. http://www.saveur.com/article/Recipes/Rabbit-Cooked-with-Dijon-Mustard

Thanks! Michelle

Krista's blackberry peashoot goat cheese baquette bites

Posted on

I am a new member and just wanted to say how pleased I am so far. It has forced me to come up with and research recipes
outside my comfort zone which is definitely a good thing. I've included a photo in this email. My plan is to photo document my family's adventures with CSA produce.
thanks again,

My weekend bacon adventures...

Posted on

Each Sunday, I take most of the day to prepare and revel in the amazing farm products that we are fortunate enough to have at our disposal.  Jon and I get an entree veggie share from the farm, as well as a 1/2 dozen eggs each week, and a meat share every second week.

Yesterday I was excited to try the new nitrate free bacon.  It looks a lot different than the regular bacon we have been getting from the farm: for one thing, this batch was really fatty.  It was actually difficult to separate the bacon pieces, despite having thawed them, and my hands were all covered in greasy bacon fat in the process.  I took this as a sign to cook the bacon really slowly and carefully (I tend to overcook bacon at the best of times).  I cooked it on med-low for about 20-25 minutes, until it was looking brown and delicious-->

Then, after removing the bacon from the pan, I made sure to rescue all that precious fat.  Those who know me well know my love of bacon, and that my secret to most culinary endeavours is-- vegetarians beware-- bacon fat!  Now I have almost a full 250 ml jar of bacon fat, which I used already to make maple bacon roasted sweet potatoes, and to help brown last night's quail.  So, I paired my new nitrate-free bacon with TapRoot Eggs, a breakfast salad of sprouts, pea shoots, and grape tomatoes, roasted potatoes and sweet potatoes, Just Us coffee and Foxhill milk.  Moments like these make me so thankful we do what we do! 


Rabbit recipes from the TapRoot archives

Posted on

I went digging in the blog archives this morning for a member and friend, Nancy, who asked for some support with rabbit recipes the other day.... Here are some of the rabbit recipes that we've posted in the last year, as well as others from members (posted in the comments on some of the blog posts)

Two Rabbit Recipes (July 15 2013)

Rabbit for Supper (Feb 6, 2013)

Rabbit Stew (Feb 4, 2013)

Rabbit in the meat shares (Dec 18, 2012)

Just an FYI as well, there was not enough rabbit for everyone this week and so some of you will have a TapRoot smoked ham instead.

Enjoy!  Share your recipes if you have a good one, and I will post them on our blog!

Frozen tomatoes in use

Posted on by Justine Mentink

It's the time of year where we are taking stock of the frozen and preserved items in our deep freeze at home, it's all well and good to put all these farm fresh fruits and vegetables in jars and the freezer, but it's another altogether to use them before they are fresh in the garden again. 

We had a lot of frozen tomatoes that needed to be used up. Last week they were great in a huge pot of veggie chili that got eaten and then put into the freezer to be used as emergency suppers or lunches when there are no leftovers, and yesterday I made a big pot of spaghetti sauce . We had the sauce last night over pasta, and later in the week I'll make a version of huevos rancheros (rancher eggs) by poaching eggs in the sauce and serving with sour cream and corn bread.

Here is the recipe for the spaghetti sauce I made using Salmontail farm sausages.

In a heavy bottomed pot sauté the sausages, cut into 1/2 inch rounds, until cooked.

Add 3-4 cloves garlic and 1 cup each: chopped onions, chopped mushrooms, fresh or frozen peppers, and any other vegetable you like in your spaghetti sauce. 

Cook until your onions are transparent, 15 minutes.

Add thyme, oregano, salt, pepper, (your frozen pesto would be great here!) and a bit of crushed hot peppers, and stir.

Once that's all cooking well add your tomatoes. I added one jar or canned whole tomatoes, and then the rest a mix of field and cherry frozen tomatoes. But you could use all canned or all frozen, but you may want to add a little liquid to the bottom if using all frozen until the tomatoes thaw and let their juices out.

I then let this cook for 30-45 minutes, until the tomatoes were nice and cooked down and the sauce was beginning to thicken. I added a dash of maple syrup at the end to cut some of the acidity of the sauce.  

There's nothing like a hot bowl of last years garden bounty on a blustery March night.