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Week 39 Meat share

Posted on by Justine Mentink

Meat share:

1 pack Sausages $8.5/pack

 and

Chicken wings or ham steak or deli ham or bacon $9-12 value

($17.50- $20.50 value)

Monty Meat Share:

Bone-in Chicken Breast $9/lb average weight 2.46lbs ($22.14 value)

Tails from the barnyard:

We got a new poop shovel! The old one was just too worn out, all the scraping on the floor of a pen really takes a toll on a shovel. With the new shovel the pens can be cleaned out with greater ease and speed. 

 

We brought 13 pigs into the butcher in the last two weeks, and there are about 6 more that will be ready soon. You can look forward to more pork in your shares from now on.  

Recipes:

Italian-Style Shepherds Pie: This shepherds pie is made with sausages, potatoes, fresh herbs, and tomatoes. Yumm.

 

Have a great week,

Justine and the Animal Team



Monthly blog - December, 2015

Posted on by Rhea Hamlin

I hope you had a lovely holiday spent with family and friends. Even though we slowed down over the holiday, a lot happened over the month of December, and I am excited to share it with you. 

I contacted a local spinner who was keen to try his hand at spinning linen, so I sent him a sample of our long line flax fibres and some short line flax roving. (Roving is made from the short fibres (2-4") that remain in the hackles after processing the long line fibres. It is easy to spin and commonly used in knitting and weaving.) When he was finished spinning the sample fibres, I met with him to discuss how the fibres were to work with. (Good!) It is exciting to see interest in linen fibres growing. 
 
We have heard back from several businesses and organizations that we contacted in the fall about the TapRoot Fibre Lab. The folks who responded were excited to hear from us and to learn what we are working toward. Also in December, we were contacted by Trusted Clothes--a group of volunteers who are linking people, organizations, and brands who are ethically and environmentally friendly. They have asked us to guest write a series of blogs for their website. We will write three blogs for them, discussing our ongoing process of designing and biulding our machinery, why we have chosen to work with flax and linen, and where we want to see the TapRoot Fibre Lab in the future. We're really looking forward working with an organization like Trusted Clothes. Check them out: http://www.trustedclothes.com/ 
 
We are making good progress on the machinery. Testing of the breaking machine continues and the results are looking promising. Mike anticipates that the scutching machine prototype will be ready for testing by the middle of this month. The design is complete for the fourth machine--the hackler. This machine will remove any last bits of straw remaining and comb the scutched flax into long, clean fibres that are ready to spin.  I took some of the flax straw that Mike put through the breaker to the lab and I finished processing the fibres by hand. (These were the samples that we sent to our spinner.) It is a little chilly in the lab right now! Luckily, we have a space heater to keep things warm. 
 
From the whole TapRoot Fibre Lab team, we wish you all the best in 2016

 



Week 38 Meat shares

Posted on by Justine Mentink

Meat share:

Whole chicken $25 value

Monty Meat Share:

1 pack boneless rabbit pieces $12 value

1 pack chicken thighs 1.48lbs average @ $6/lb $8.88 value

Tails from the barnyard:

It was a wonderful Christmas for all. Of course daily animal chores continued as normal, however there was still time in between chores to spend time with friends and family throughout the holidays.

Last week there were several new arrivals to the farm. A guilt farrowed. A guilt is a female pig before she has babies, farrowing is the term used for the parturition of swine. The guilt previously mentioned is now called a sow. This new sow has seven cute piglets, who are all absolutely adorable and doing well. They have a heat lamb in a corner of their stall to snuggle up under if they get chilly.

   

On New Years Eve two pigs and a buck rabbit decided to have a little party of their own. When Tim came to the barn early on the 1st of January he discovered that two pigs had escaped from their pen, and were helping themselves to a bucket of eggs that they has knocked over. There was also an escaped buck rabbit who was scampering about the barn freely. Soon enough they were all back in their pens, no worse for the wear. 

After the pea shoots have been harvested we bring the trays of soil, roots, and shoot ends to the pigs to eat. I asked why the pigs weren't eating them right now and Nathan told me it was because it was the pigs nap time. We went inside and sure enough there were the pigs all nestled down together having a nap.

Recipes:

This roasted chicken looks delicious and easy. 

Dutch Oven Grecian Chicken

Chimichurri Chicken Thighs 

Chimichurri sauce is so fresh and so flavourful. We will be making this fur sure this week. I froze a lot of parsley this fall and it worked really great. I just washed the herbs, took them off their stocks and put them into plastic bags. It has kept its flavour really well. I also froze basil, dill, and cilantro with great success. 

I haven't been able to find any recipes using boneless rabbit pieces, I suppose it's not something traditionally done with rabbit. Let us know how you are using your rabbit pieces, send along a picture too, and we will share it with the other members.

 

Have a great week,

Justine and all the Animal Team



Meat share week 36 and week 37

Posted on by Justine Mentink

TapRoot Meat shares

Week 36 December 7 - 13

Meat Shares:

Chicken wings - 1.98lbs @ $6/lb ($11.88 value)

Sausages - 1lb @ $8.50/lb ($8.50 value)

Monty meat shares:

Chicken wings - 1.98lbs @ $6/lb ($11.88 value)

Sausages - 1lb @ $8.50/lb ($8.50 value)

Week 37 December 14 - 20

Meat Shares:

Bone-in Chicken breast (2/pack) - 2.46lbs @ $9/lb ($22.14 value)

Monty meat shares:

Bone-in Chicken breast (2/pack) - 2.46lbs @ $9/lb ($22.14 value) 

or a Turkey if you had made earlier arrangements.

Notes from the barn yard: 

Ethical meat workshop -Last week Nathan and Josh attended a two day workshop put on by ACORN (Atlantic Canada Organic Regional Network). One day focused on beef and the other on pork. The speaker was Meredith Leigh, author of The Ethical Meat Handbook, as well as a butcher, farmer, and educator. Meredith's key point was that: ethical meat must be from an animal that has had a good life, a good death, a good butcher, and a good cook. The responsibility of ethical meat extends beyond the farmer, and all the way through the supply chain, ending on the consumers plate. 

We are expecting baby pigs from two sows in the next two to three weeks. They will be pure bred Berkshires.

Recipes:

Mary Berry's absolutely favorites: Sausages and potato supper. Easy and filling, serve with a cabbage salad and you've got a meal, and depending on how many are eating, leftovers too!

Simple sear roasted bone-in breasts with shallot herb pan sauce!

One-pot cheesy turkey (or chicken) Tamale Pie....YUM!

 

Have a great holiday and we will catch up with you in the new year!!

 

If you have any question, comments, or concerns about your meat share please don't hesitate to e-mail me at justine@taprootfarms.ca.



Monthly blog - November 2015

Posted on by Rhea Hamlin

With the cooler weather, we have moved indoors. 

On November 1st, we held a 'Flaxy Sunday Harvest Mob' event at TapRoot Farms. Our goal was to have 100 people in the flax field harvesting the remaining flax. Unfortunately, the weather did not corporate with us and we were harvesting in the rain. We had a great group of people show up to help us despite the weather and after harvesting, Patricia invited everyone in to warm up by a fire with a delicious bowl of soup.  There is still some flax in the field. We are testing to determine how the flax will handle the winter months. 

Our flax straw from this year's harvest has been moved indoors for storage over the winter months. 

We held a meeting with some professors from both Nova Scotia College of Arts and Design and Acadia University. They, together with a few other key supporters,  helped us to develop a research strategy for developing flax/linen-related products. We are excited to move forward with the action plans we came up with.


I have completed TapRoot Fibre Lab’s content marketing plan and have started implementing our action plans. 

We are working on sharing our journey with as many individuals, businesses, and organizations as possible. A letter was sent out to inform and encourage conversation. 


We are excited to announce that things are coming along nicely with our equipment. Testing has started on our second piece of equipment--the breaker--and Timbertec has started work on the third piece of equipment--the scutcher. 

I wish you a happy and safe holiday and all the best in the new yea
r.