Week 30 October 24-29
Check out the share list HERE
Spinach in one of the greenhouses, coming up for winter shares
TapRoot Field Walk # 3
Saturday, November 28th, 3:30-5:30pm
Come for a walk with Josh and Patricia at TapRoot Farms. Join us as we wander through fields, tunnels, greenhouses, and barns. This is the final walk of three held this year, following the same route each time to observe the changes over the year.
Patricia is doing deliveries on Saturday so this time we will start at 3:30 pm. Wear appropriate clothing and footwear for walking through fields. We'll walk rain or shine. Please arrive before 3:30 PM so we can begin the walk at 3:30PM. It isn't easy to catch up if you are late, unless you have done the route during tour #1 and #2.
Whether you are a member or not this is an opportunity to come see the farm at the end of the season! The whole family is welcome. Please note that the walk takes the full two hours. It is a bumpy walk through the fields. If you would like a shorter tour or time to meet with Josh and Patricia, we can make that happen on another day.
See you Saturday!
Brand new on our add on section:
Spicy Black bean and corn soup and Sweet potato and chipotle soup from HFX soup. Both available in 500 ml amount for $7.50
Log in to your account to get one for delivery next week. Keep checking back for new varieties.
HfxSoup is a local Halifax company that produces fresh seasonal soups with ingredients sourced from local producers.
Each week Chef Dave Smart creates a new soup for you to order and enjoy. With each soup you are provided with an ingredient list and serving suggestions.
Chef Smarts mission is to fill your belly with tasty soup.
Recipes members shared with us this week:
This modified Sheppard's Pie came out so well I had to share! All Taproot! Sautéed 2 purple onions. Browned 1 lb of ground pork and 1 lb of ground beef. Added 1 1/2 tsp ground sage and 2 tsp of ground fresh ginger. Added cooked corn from 2 cobs. A touch of salt and pepper. Then topped it with the whole roasted speghetti squash and a touch of course kosher salt. Then baked for an additional 20 min. I'll never make Sheppard's Pie with potatoes again!
Baked Four Cheese Garlic Spaghetti Squash
1. Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.
2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives and fresh thyme. Mix well.
3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.
4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.
Thanks and have a great week.
-Justine and your TapRoot Farms team