Halifax and Dartmouth Pick-ups

Lori and Nicole at the Grainery
Valerie and Jim at their place in Dartmouth

Greenhouse before first harvest.

Van load of Shares - and me

Squash Crew: Valarie and Nicole

Week 1 Day 1 March 31

We had a very good first day. We started off yesterday peeling squash and finalizing details. Valarie and Nicole were on Squash duty. Today Pauline helped out all morning to peel enough for our pickups here at the farm.

We began the greens harvest at 8 AM. I have been very concerned about how many greens we have. It is hard to visualize how many greens there are in the trays.

We got everything packed and headed to the city. We stopped for a coffee at the Local Source. We were early because I was nervous about getting to the Grainery on time. We made it with a coffee and piece of carrot cake to spare.

Nicole stayed at the Grainery while I headed over to Valerie and Jim's place in Dartmouth. Valerie and Jim have kindly offered to be the Dartmouth pickup spot.

After meeting with a few members, I headed back over to Halifax. I met a few more members and then our time was up.

It has been a full day - but great to meet people and to now be started. See you next week!

Count down is on (1 day left)

Nicole and I are working to get all of the details of our first deliveries and pickups finalized.

Danette from Seadog Bag Company called this morning and she will have the bags here today since we are expecting a storm for tonight.

Nicole is here (in the picture), working on her computer creating the lists for our pickup locations and ensuring that we have everyone listed for the correct places.

Nicole will be at the Grainery on Tuesday while I am over at 30 Peddars Way. She will also do the door to door delivery on Wednesday.

We are excited - even though it is raining ......

The Farms this week

If you would like to learn more about the farms and farmers who are filling our share this week please check out the links below.

Norbert and Minga at Selwood Green ~ http://www.acornorganic.org/farmers/Selwoodgreen.html

Leonord and Julia at Valley Mushrooms ~ http://www.valleymushrooms.com/

Jody and Luke at denHanns Greenhouses ~ http://www.denhaansgreenhouses.com/

Andrew and Family at Noggins Corner Farm ~ http://www.nogginsfarm.ca/

March 25th Greenhouse view

New Chicks

We are very excited to welcome 40 new chicks to the farm. They arrived today. They are a mix of heritage breeds.

What To Expect On Delivery Day

Every week, your allotment of fruit & veg will be packed and ready for pick-up from the location you specified when you purchased your membership.

TapRoot has contracted Sea Dog Bag Company from the South Shore for enough sturdy bags to provide two bags per CSA family. You’ll take your first delivery home in one bag and we ask you to please bring the empty bag back the following week. Each week, you’ll swap your empty bag for a full bag of fresh fruits and vegetables. Simple? We hope so!

At each location, there will be a member’s list. There will always be a “list keeper” on hand; make sure you check in with this person and initial the list at each pick-up.

CSA Delivery times

Tuesdays
30 Peddars Way Dartmouth 4:45 - 6:00 PM
2385 Agricola Street - The Grainery 4:30 - 6:30 PM

Wednesdays
At the farm 4 -7 PM
Delivery 'to your door' around the farm starts at 5:30PM

Starting:
March 31st in City
April 1st in the Valley

Arugula " Rocket" Recipe

Arugula, also called ‘rocket’, is a slightly spicy, delicate, leafy green. Although quite strong on its own, it’s a perfect addition to salads and sandwiches. It loses some of its spiciness in cooking, but can be prepared, much as spinach, by sautéing with olive oil and garlic.

Greens for breakfast are a great idea. Here’s a recipe for a Rocket And Gruyere Omelette

Serve with salad and crusty bread. Add more veggies if you like, such as chopped peppers and onions. Serves 4.

• 1 garlic clove, halved

• 1/2 tablespoons olive oil

• 5 oz rocket

• 6 eggs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 lb Gruyere, cut into small cubes

Preheat your grill. Cook the garlic and oil in an ovenproof frying pan over medium heat, stirring occasionally, until they are golden, about 2 minutes. Remove the garlic and add the rocket. Cook, stirring, 1 to 2 minutes to wilt. Whisk together the eggs, salt, and pepper, then pour over the rocket and cook, undisturbed, over medium heat until almost set, about 5 minutes. Sprinkle the cheese on the top and place under the grill until eggs are just set and cheese is melted, 1-2 minutes.

Enjoy!

Frank and Sprouts

Frank is 20 Months old and is very independent. He is helping himself to some sprouts. He likes to serve them more than eat them these days.

It is 3:13 PM here on Wednesday and the greenhouse temperature reads 29.7 degrees Celsius.

Enjoy the day!

The Grainery

The pick-up location in Halifax is at The Grainery Food Co-operative. If you would like more info on the Grainery - you can check it out online at: www.thegrainery.wikispaces.com

Sunday March 15

It is 5 degrees Celsius here today. The sun is hot. We checked the outside tunnel that was damaged from the snow this winter. We are waiting for the new parts to arrive so we can fix it up again. The Spinach is getting big and will be ready for our March 31 and April 1 baskets.

The kids are loving the outside adventures.

Happy Sunday!

CSA Pick-Up Locations

We are excited to announce that we now have three pick-up locations.

At the farm - 1736 Church Street in Port Williams
In Halifax at the Grainery on Agricola Street
AND at 30 Peddars Way i

Publish Post

n Dartmouth!

The greens are growing and we are very excited to continue welcoming new share holders to our CSA and the sunny days leading us into Spring.