Week 2 TapRoot CSA
CSA - Week 2
To see what's in your share this week go to taprootfarms.ca/shares
Josh and Patricia, feeding the pigs on the weekend.
A thank you to all members who made our first week run smoothly!
A reminder that if you have't made a payment please do so as soon as possible. If you have a plan to get us payment soon, please e-mail email@example.com to let us know!
Napa cabbage wilts down as it cooks, making it easy to add to most meals. You can also make a quick kimchi, or a cabbage salad. Make your favorite vinaigrette, cut cabbage, and other veggies (carrot, turnip, beets, kale, feta, chopped nuts and seeds). Cabbage salads are so versatile and gives your meal a nice crunch.
If you haven't cooked with leeks before, make sure to clean them before using. Because of the way they grow they get dirt stuck between their layers. Slice the leek in half length ways, run it under the tap, and make sure to get in between each layer. Then continue on with your favorite leek recipe.
If you still have some kale and kohlrabi left from last week I highly recommend the Kale and Pecan salad from the last newsletter. I made it two nights in a row, adding feta the second day. I also found it didn't need to be made 2 hours in advance. It was delicious right away.
Share recipe inspiration:
Turnip and potato patties, Steamed Leeks with Mustard-Shallot Vinaigrette, and Kale Apple Carrot salad,
From all of us here at the farm, we hope you have a super great week, filled with lots of yummy local food!
Justine and the whole TapRoot Team