Hey everyone - check out our new blog at http://csanovascotia.blogspot.com/. We'll be tracking how we use up the Taproot food box every week!

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To all of you faithful contributors to the recipes blog I am sad to annouce that we will have to reassign you to a new blog. Thanks for all of your contributions to date - you have really inspired me. The detail and care taken with your entries has made me feel wonderful inside. Thanks!
I will get things sorted out so you can continue to post on the new site.

www.taprootfarms.ca

Thanks so very, very Much!!!

Tomato Plants

At our farm in Canard we have extra tomatoes. They are ready to plant.
The variety is Big Beef.
$1 each

Let me know if you want one, two or 20.

Chard Crostini variation 1

Our version of the Kale Crostini. We used swiss chard and followed the recipe below except we added some black forest ham, fried mushrooms and smoked gouda. All veggies from Taproot and gouda from Foxhill.
Enjoy!!!

Garlic Scape Pesto

http://www.whatgeekseat.com/wordpress/2007/06/16/garlic-scape-pesto/

KALE CROSTINI

KALE CROSTINI



washed & dried kale leaves

1 TBS. olive oil

one medium yellow onion, halved and sliced

two cloves chopped garlic

garlic butter

loaf of French bread or ciabatta

sliced Havarti (regular or lite)



remove stems from kale

cut kale into 1" strips

saute onions & garlic in olive oil until soft

add kale strips and cook until tender

cut bread into serving sizes

spread garlic butter on the bread and broil until light brown

top with cooked kale

top each piece with sliced Havarti

change oven setting from broil to 400

bake for about 15 minutes



This recipe would probably work for beet greens too but I haven't tried it yet.

Cooked spinach is too soft for this recipe.

Rhubarb Chocolate Chip Loaf

While it is still rhubarb season and we don't have any local strawberries yet, we decided to try something new.


For the rhubarb purée, we cooked 6 small to medium stalks of chopped rhubarb with 1 TBSP each of water, brown sugar & butter. Let cool. We ended up with 1 2/3 cups of purée.

Now for the loaf(s), this makes 2.

We need:
3/4 C milk
1/2 C rolled oats
1 C butter
2 1/2 C brown sugar
4 eggs
1 2/3 C rhubarb purée
3 1/2 C flour (Speerville organic unbleached)
2 tsp baking soda
2 tsp baking powder
1 tsp cream of tartar
1 1/2 tsp salt

4 tsp Spice mix (pumpkin pie can be used)
we used;
1 tsp ground cardamom
1 tsp ground allspice
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger

1 1/2 C dark chocolate chips

First, soak oats in milk.
Cream butter & sugar.
Add eggs to sugar mixture, beat well.
Add rhubarb & oat/milk to egg/sugar mixture, beat more.
Add dry ingredients, except chocolate chips and beat gently until all is mixed.
Fold in chocolate chips.
Pour into 2 9x5x2 pans.
Cook in a 320°F oven for about 1 hour 20 minutes, until done.


Enjoy !!!