Taproot Farm & Fruit

Find your source

A family CSA farm and community orchard in the Driftless region of southwest Wisconsin. 

Third Share - 2017

Hey Everyone,

We had a great time at the lunch on the farm yesterday. Thanks to all who came, and also a big thanks to Barb and Amy for making such great food!

We'll have the shares ready at both Stevens Street and Mifflin by 4. 

Here's what to expect in your share:

  • Acorn squash
  • Beets and greens
  • Cucumbers
  • Eggplant
  • Garlic
  • Green curly kale
  • Jalapenos and shishito peppers (available in a small box at each site; feel free to take a couple to make salsa)
  • Melons (either watermelon or canteloupe)
  • New potatoes
  • Peppers
  • Red onions
  • Tomatoes (Heirlooms, Romas and Slicers)

If you're wanting a bit of recipe inspiration, here's a few that we've really liked recently:

Eggplant Risotto

Tomato Party Recipe

Thanks for being a member of the farm. Next delivery is Monday, September 25th. 


Second Share - 2017

Hey All,

We're excited about this week's share. Not only will melons make an appearance, but we are also packing some great late summer apples into your boxes this week. Farm pickup will be ready by 2, Healthgrades by 3, Stevens Street by 3:30 and Mifflin by 4. 

Here's what to expect in your share (subject to change based on availability):

  • Apples (Zestar)
  • Basil
  • Cherry Tomatoes (sungold)
  • Cucumbers
  • Dinosaur kale
  • Eggplant
  • Garlic
  • New potatoes
  • Peppers
  • Sweet Onions
  • Tomatoes (Romas and Slicers)
  • Zucchini

A couple of reminders. First, we're planning on having a get together and meal on Sunday September 10th at Noon. We'll do the cooking, you come see where and how your food is grown and pick some apples to take home with you. Second, please bring a bag or two with you to your pick-up site; we've switched to plastic share boxes and want to be sure we hold onto these as we have a limited number. 

A couple of ideas for how to use this week's veggies:

And a last note about the apples. We planted a couple hundred apple trees 4 years ago. They're on seedling rootstock and have sustained some deer damage (before we got our deer fence put up), meaning they are not producing a full crop yet. In the meantime we have decided to purchase apples from our friend Rami at Atoms to Apples in Mount Horeb. He grows organic apples and favors a lot of the varieties that we planted, including the Zestars we're packing in today's boxes. These are crisp and tart with brown sugar notes, and are a really great early season apple. We're excited to pack our own in years to come. 

Thanks for supporting our farm. 

Frank, Amy, Eric, Barb and Don

First 2017 CSA Share - 8/14

Hi All,

Well, here we are again at the start of another season of CSA shares. It's hard to believe, but it's already our fifth year of growing for the CSA. A lot has changed over the years but a lot has stayed the same, too.  We're still trying our best to grow organic fruits and veggies as well as we're able for our family and friends. We learn a bit more each year but recognize that we'll be beginning farmers for the rest of our lives. 

We're having a get-together for our CSA members on September 10th at noon, and sure hope that you can join us. We'll make a feast with veggies from the farm, tour the fields and pick some apples. 

Here's what the shares will have this week.

  • Beets with their greens
  • Basil
  • Cauliflower
  • Cucumbers
  • Eggplant
  • Garlic
  • Green peppers
  • Kale
  • New potatoes
  • Red Onions
  • Tomatoes
  • Zucchini

Please bring a bag or two with you to your pick-up site; we've switched to plastic share boxes and want to be sure we hold onto these as we have a limited number. 

Here are a few photos from the first part of the summer. As you can see, we've got a new helper. Our big infrastructure project of the year was installing a water line to the bottom field. We were shooting for about shoulder high on the little guy... 

Last, a couple of ideas for cooking this week's veggies:

For the cauliflower, this recipe is great and works well with pasta instead of farro if you don't have any. 

And For the new potatoes, this recipe is easy and delicious. 

Thanks for being members of our farm this year. 

Amy, Eric, Frank, Barb and Don

Storage Share #2 - Late November

Hey everyone,

Looks like fall is finally going to give way to winter. We got most everything pulled in and not a day too soon. Tomorrow all that's left to harvest in the rain are brussel sprouts and kale; the rest of packing will take place in the cozy barn.

It was fun as we were harvesting for this week to think of the food making its way to some of your Thanksgiving tables. We hope you all have an excellent holiday. We certainly have plenty to be thankful for this year. 

  • Greens (store in a plastic bag in the refrigerator)
    • 1 head of green cabbage
    • 1 bag of brussel sprouts
    • 1 bunch of kale
  • Alliums (store dry - fine on counter in kitchen)
    • 5 lbs mixed red and yellow storage onions 
    • 3-4 heads garlic
  • Roots (store in plastic bags in veggie drawer of fridge)
    • 5 lb bag carrots
    • 3 lb bag beets
  • Potatoes (store cool and dark - basement in paper bag)
    • 5 lb bag assorted potatoes 
  • Squash (store cool and dry - basement or porch) 
    • 1 red kuri squash
    • 1 butternut squash

If you're looking for things to do with all those potatoes, try: Rainbow potato roast or these simple mashed potatoes:


  • 3 pounds potatoes, peeled
  • 6 cloves garlic, peeled
  • ¾ cup hot milk
  •  Salt and freshly ground black pepper
  • 6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil


  1. Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
  2. Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.

For something a bit healthier (and to convince your uncle that he likes Kale...), this Panzanella won't let you down. 


From the NY Times Cooking Section. 

  • 1 large loaf whole grain bakery bread, cubed into bite-sized pieces
  • 1 cup extra virgin olive oil, divided in half
  • 2 cups Brussels sprouts, stems removed and halved lengthwise
  • 1 large butternut squash, peeled and cubed into bite-sized pieces
  • 1 large red beet, peeled and cubed into bite-sized pieces
  •  2-3 tablespoons fresh thyme, chopped
  • ⅔ cup dried cranberries
  • 20 roasted chestnuts, peeled and chopped
  • 1 ½ cups spinach or dino kale, julienned
  • 1 ½ teaspoon sea salt
  •  Black pepper to taste


  • ¾ cup extra virgin olive oil
  • ⅓ cup balsamic vinegar
  • ¼ cup lemon juice
  • ½ cup natural apple cider
  • ⅓ cup honey (maple syrup for vegan)
  • 3 cloves roasted garlic, minced
  • 1 tablespoon sea salt, or to taste


  • Goat cheese
  • crispy pancetta or bacon


    1. Preheat oven to 350 degrees
    2. Combine all dressing ingredients, whisking well, and set aside.
    3. Toss brussels sprout halves, butternut squash cubes, and beet cubes with 1/2 cup extra virgin olive oil, sea salt and black pepper. Spread veggies in a single layer on a baking sheet or two. Sprinkle with chopped thyme and bake for 25 minutes, stirring once. Remove and place into a large salad bowl for later mixing.
    4. Toss cubed bread with remaining 1/2 cup olive oil. Spread out on a sheet pan and toast for no longer than 10 minutes. They should be crispy on the outside, but still slightly soft inside. Set aside to cool.
    5. In the salad bowl with the roasted vegetables, add the cranberries, chestnuts and leafy greens. Add the croutons and mix all ingredients evenly. Pour the dressing over the salad, tossing again, and let it all marinate for about 10 minutes. Add any optional toppings and serve at room temperature.

    Take good care, and we'll see you at our last delivery on December 9th. 

    Amy, Frank, Eric, Wayde and Megan

    Storage Share # 1 - Early November

    Hey everyone, 

    Welcome to the 2015 Storage Share season! As a quick reminder, the three deliveries will be tomorrow (11/4), Wednesday 11/18 and Wednesday 12/9. We tried to design them so that they'd keep you good and full o' veggies through at least Christmas. 

    Typically, washing fall carrots is kind of a bummer. More often than not, it's overcast, mid thirties and drizzling, and we're wishing we had gotten them harvested and cleaned earlier in the season. Not so this year; what an amazing week to be harvesting and packing your first storage share. We're feeling especially grateful to you all for being part of our little farm, and for being able to spend some of our days doing what we love out in this beautiful part of the world. 

    This week, your shares will have the following (as always, subject to change based on availability): 

    • Greens (store in a plastic bag in the refrigerator)
      • 1 head of red cabbage
      • 1 bag arugula
      • 1 bag frost-sweetened spinach
    • Alliums (store dry - fine on counter in kitchen)
      • 3 leeks
      • 1 pound sweet onions 
      • 3 heads garlic
    • Roots & radishes (store in plastic bags in veggie drawer of fridge)
      • 4 daikon radishes
      • 4 Beauty heart radishes
      • 1 bag carrots
      • 1 bag beets
    • Potatoes (store cool and dark - basement in paper bag)
      • 1 bag assorted potatoes (red and purple)
    • Squash (store cool and dry - basement or porch) 
      • 1 buttercup squash
      • 1 acorn or carnival squash
    • Herbs (hang upside down to dry - use throughout winter)
      • 1  bunch of sage

    The spinach, arugula, radishes and carrots make a great salad - we've been having one almost every day the past couple weeks. The spinach is sweet and thick from the frosts we've been getting. Peel and thinly slice the beauty heart radishes to add a welcome crunch and splash of red. 

     Frank's a little concerned that this daikon may have malicious intent... Not to mention it's as big as his torso!

    Frank's a little concerned that this daikon may have malicious intent... Not to mention it's as big as his torso!

    Recipe of the week: Squash and carmelized onion galette (Smitten Kitchen) 

    The original recipe says butternut squash, but it's great with the buttercups we'll have in this share, or even the acorn or carnival. The sweet onions are perfect for carmelizing. And don't leave out the fresh sage leaves!

    Butternut Squash and Caramelized Onion Galette

    For the pastry:
    1 1/4 cups all-purpose flour
    1/4 teaspoon salt
    8 tablespoons (1 stick) unsalted butter, cut into
    1/4 cup sour cream or yogurt
    2 teaspoons fresh lemon juice (optional)
    1/4 cup ice water

    For the filling:
    1 small winter squash (about one pound)
    2 tablespoons olive oil
    2 tablespoons butter
    1 large onion, halved and thinly sliced in half-moons
    1 teaspoon salt
    Pinch of sugar
    1/4 teaspoon cayenne, or to taste
    3/4 cup fontina (or any cheese, really), grated or cut into small bits
    1 1/2 teaspoons chopped fresh sage leaves

    1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

    2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

    3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

    4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

    5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

    6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

    Take good care,

    Amy, Eric, Frank and Wayde

    Share #6 - Early October - Final Share of Peak Season

    Hey All,

    This is it, the last share of the Peak Season (don't worry, if you got the Full share you've got another 3 storage shares coming). Over the next week or two we'll be scrambling to get everything into the root cellar before the frost really hits us (other than the nips we've gotten over the past week). 

    This week, your shares will have (subject to change based on availability): 

    • 1 head of lettuce
    • 1 bag arugula
    • 2 daikon radishes
    • 2 Beauty heart radishes
    • 1 bunch carrots
    • 2-3 sweet red peppers
    • 1-2 poblano peppers (dark green, slightly hot, great for chile rellenos)
    • 2 leeks
    • 1 head garlic
    • 1 buttercup squash
    • Choice of jack-o-lantern pumpkin or Musquee de Provence squash
    • 1 bag of potatoes
    • 1 bunch of sage
    • 1 bunch of salad turnips

    If this is your last share with us (Peak season folks), we sure appreciate your being members this year. It's been a bit of a wild late summer with the Frank-man's surprise early arrival, but we've enjoyed every minute of it. 

    If you're a full season member, the first storage share delivery will be November 4th (with the second November 18th, and the last December 9th. 

    We would really appreciate any feedback you might have at this point in the season. What did we do well this year, what could you have done with less of (or none at all)? Anything you can share with us will help us improve for next year. 

    Recipe of the week: Potato Leek Soup (adapted from Martha Stewart)

    This recipe does well to make leftover mashed potatoes into their own delicious dish. The subtle but excellent leek flavor is also able to shine through in this super simple recipe. 

    • 1 teaspoon butter
    • 1 medium leek, white and light-green parts only
    • 3 1/2 cups broth
    • 3 sprigs thyme (or 1/2 tsp dried)
    • 2 cups mashed potatoes


    1. Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.

    2. Add broth, 1/2 cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.

    Take good care,

    Amy, Eric, Frank and Wayde

     Amy, Frank and I at my sister Martha and David's wedding last weekend in Colorado. 

    Amy, Frank and I at my sister Martha and David's wedding last weekend in Colorado. 

    Share #5 - Late September

    Hey All,

    It's that time of year; the monarchs are moving back south to Mexico, the days are getting shorter and shorter, and the winter squash are ready to be eaten. By April, we'll be sick of it, but right now, when we first start thinking about getting the chimney cleaned so we can fire up the woodstove, a good acorn squash soup is a pretty excellent meal. We had a much better crop of squash than we did last season, when our experiment with living clover aisles went a bit awry as the clover outcompeted the squash for light and nutrients. This year, the squash had their section all to their lonesome, and they loved it, growing into huge monster plants spreading in all directions. You'll get acorn (solid green) and carnival (striped beige and green) this week, and another two different varieties next delivery. Hope you enjoy them. 

     Frank oversaw the squash haul this year. 

    Frank oversaw the squash haul this year. 

    This week, your shares will have (subject to change based on availability): 

    • 1 bunch beets with greens
    • 1 bunch red curly kale
    • 1 bunch of white salad turnips
    • 1 or 2 sweet red peppers
    • 2 poblano peppers (dark green, slightly hot, great for chile rellenos)
    • 3 onions (1 red, 1 white and 1 yellow)
    • 2 heads garlic
    • 1 acorn squash
    • 1 carnival squash
    • 1 bag of red potatoes

    Recipe of the week: Poblano Chorizo Potato Salad

    Those dark green peppers in your share this week are poblano peppers. They're hot, but not "knock your socks off" hot. Amy, who is very Minnesotan on the spice-loving spectrum, was a big fan in chile rellenos. This recipe from Homesick Texan is a great use for the red potatoes and garlic in the share as well. Our mayo plants did poorly this year, so you'll have to get that from the store... Enjoy!

    Poblano chorizo potato salad
    2 poblano chiles
    2 pounds red potatoes, cubed
    1/2 pound chorizo, cooked and crumbled
    2 cloves garlic, minced
    1/4 cup chopped cilantro
    1/2 teaspoon ground cumin
    1/4 teaspoon cayenne
    2 tablespoons lime juice, plus more to taste
    2 tablespoons mayonnaise
    2 tablespoons sour cream
    Salt and pepper, to taste
    Cotija cheese, for serving

    Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice.

    Meanwhile, place the potatoes in a pot and cover with cold, salted water. On medium heat, bring to a boil and then cook until tender, about 20 minutes. Drain and rinse with cold water.

    Mix together the diced chiles, cooked potatoes, cooked chorizo, garlic, cilantro, cumin, cayenne, lime juice, mayonnaise and sour cream. Adjust seasonings and add salt and pepper to taste.

    Where are the apples? 

    In case you were wondering why we haven't included apples in any of our deliveries yet, it was a rough year for our apple crop. Our two varieties of fully mature apples are Macintosh and Cortland, two varieties that are notoriously scab-prone. With the very wet June, we knew we were hosed. Indeed, our apples are so cosmetically challenged, you'd be hard pressed to find a single specimen worthy of polite company. If you would like some "cosmetically challenged" apples, please send me an e mail and I'll pack some up for you next share. They just weren't quite up to snuff for the deliveries this year.

    Have a great week.

    Frank, Amy, Eric and Wayde

    Share # 3 - Late August

    Hey All,

    It's been a good week here at the farm; we seeded and transplanted the last of our fall crops this week for the storage share, and were lucky enough to get a nice rain to set the spinach, arugula, broccoli, kohlrabi and cover crops up for a fast start. We also were able to get out and pull all of the last weeds that were threatening to drop their seeds in the fields, plaguing us to years of weed issues down the road. But most importantly, Frank, our new farm mascot, is another week older and another pound heavier and is doing great. What more could a farmily ask for? 

    In this week's share (subject to change based on availability):

    • 2-3 Eggplant
    • Tomatoes (4 slicers & 2 heirlooms)
    • 2-3 Cucumbers
    • Bag of beets
    • 1 or 2 sweet Italian frying peppers
    • 1 bunch of Carrots
    • 1 bunch of Brussel Tops (use like Kale, Collards or any other cooking green)
    • 2 lbs Potatoes
    • Three Onions
    • One head of Garlic
    • There may be a couple of bonus items depending on how things look today when we harvest...

    How Sweet it is Corn and Pepper Salad  - This fresh summery salad will stave off those cold nights telling you fall is right around the corner

    Texas Potato Salad  - Guaranteed to convert your non-'tater salad loving spouse...

    Rose's Pasta - Possibly the easiest dish we'll send. Makes use of lots of tomatoes and tastes amazing.

    We'll have more bulk items available for anyone keen to put some summer in jars for January. Send me an e mail with the quantities you'd like. Here's what we've got:

    • Paste tomatoes: $2 / lb, $17 / 10 lb
    • Slicer tomatoes: $2.5 / lb, $21 / 10 lb
    • Heirloom tomatoes: $3 / lb, $25 / 10 lb
    • Cucumbers: $2 / lb, $17 / 10 lb
    • Beets: $1.75 / lb, $15 / 10 lb
    • Onions: $1.50 / lb
    • Garlic: $5 / lb

    Thanks for being a part of our farm! Please feel free to send feedback anytime; we love to hear from you. Take good care.

    Frank, Amy, Eric, Leah and Wayde

    Share # 2 - Mid August

    Hello members of the Taproot CSA! 

    Farm News: We were excited to get word from our certifier a couple weeks back that we received our organic certification! We went through the mandatory 3-year transition period, following all organic guidelines during that time, and finally had our inspection earlier this summer. We are proud to be able to provide you all with certified organic produce for your families.

    Out in the fields, the season continues! We harvested all of the garlic out of the fields last week- right now it is curing in the hoop house. You'll get some of it fresh in this share, and then after a few weeks of curing, the outer wrapping will be dry and papery and then the garlic will store for months. We are also coming into the peak of our tomato season. You will get several tomatoes in your share this week, but we will also have extra tomatoes available by the pound for canning or freezing projects.

    Bulk prices for additional produce are as follows:

    • Paste tomatoes: $2 / lb, $17 / 10 lb
    • Slicer tomatoes: $2.5 / lb, $21 / 10 lb
    • Heirloom tomatoes: $3 / lb, $25 / 10 lb
    • Cucumbers: $2 / lb, $17 / 10 lb
    • Summer Squash/Zucchini: $1.5 / lb, $12 / 10 lb

    Respond to this email with the quantity and type (more details on the types of tomatoes we grow is below, and we only grow one type of cucumber) desired and your timeline; we will get back to you as soon as we can to confirm your order and work out pickup.

    In this share:

    • Returning from the last share: Eggplant, basil, kale (a different color, but it acts the same!), zucchini, cucumbers, summer squash, new potatoes, onions
    • Tomatoes: We grow several kinds of tomatoes, and you will get a selection of varieties and degrees of ripeness in your share. The different varieties are best for different uses, and we try to prolong your eating with some that are ready to eat right away and others that will do best after they have had a chance to ripen on your counter a bit. You might not get every single type of tomato in every share, but you will definitely get a chance to try them all over the course of the season! The bright red and round tomatoes are great slicing tomatoes, and store very well. The bright red tomatoes with a pointed end are Amish paste tomatoes. These are the most fleshy tomatoes that we grow, making them good for thick sauces. The other tomatoes are all various types of heirlooms. Heirloom tomatoes are our tastiest tomatoes, but they don't store quite as well as the other varieties we grow. Their excellent flavor makes them great to just slice and eat with some salt and/or balsamic vinegar, or in sandwiches. Store tomatoes out on your counter top. Sometimes tomatoes can attract fruit flies as they ripen; covering them with a cloth will cut down on this problem significantly.
    • Cabbage: great shredded in your favorite coleslaw recipe or cooked (sauteed, boiled, or roasted). Additionally, cabbages can be used as a wrap for sandwiches, or just in salads because of its tender texture. These cabbages will store for several weeks in plastic or a drawer of the refrigerator.
    • Fresh Garlic: Use this like you would regular cured garlic. It will store on the counter for a few weeks.


     Eggplant, Zucchini, or Summer Squash Parmesan

    Eggplant parmesan is a well known classic, but zucchini and summer squash are great substitutions. It works well to prepare and freeze lots of the breaded and fried eggplant/ zucchini/ or summer squash. Then for an easy meal, take some of the slices out of the freezer, (no need to thaw them) cover with tomato sauce and cheese, and bake it all until the cheese is bubbly and starting to brown.

     Chinese Cucumbers

    Cool and refreshing! These store well for a week or two in the refrigerator. They may or may not actually be Chinese. (Probably not...)

     Vegan Chocolate Cake

    Technically, this recipe doesn't call for anything in this share. Its included here for a couple of reasons. First of all, our family's motto is "life is short, eat desert first," and this particular desert recipe is fast, made with ingredients we usually have around, and incredibly consistent, thereby facilitating our sweet teeth. Also, the fact that this cake is vegan is coincidental; none of us are vegan, and we all love this cake. Second, you can modify it! We add shredded zucchini or beets to the cake when we have them- details on how to do this are included in the recipe.

    CSA Community News: Bike the Barns is filling up! Bike the Barns is a bike ride sponsored by the Fairshare CSA coalition. It is a celebration of CSA, Wisconsin, and great food. This year, the bike ride starts and ends in Fort Atkinson, WI, and includes stops at several CSA farms in that area. Each stop will include that is sourced from Fairshare CSA farms and prepared by local food businesses. Amy, Eric and I have participated in this ride for many years, and every year it has been a highlight of the late summer! More information and signup is at this website

    As always, thanks so much for being a part of our CSA family! Thanks to all those of you who have been touch via email- its great to hear from you! Keep the questions/ comments/ concerns coming!


    Eric, Amy, Frank, Wayde and Leah

    PS, Here's a photo of Frank, with our largest eggplant for scale. In case you were wondering, he is home as of last Monday, and is doing very well. Thanks everyone for their support and kind words. And thanks especially to Leah and Wayde for taking care of the farm while we were gone; you guys are the best. 

    Welcome to the 2015 Taproot Farm and Fruit CSA Season!

    Hello there all you fine folks, 

    Amy and I are really excited for the season, and are feeling particularly fortunate  this year. Top of mind for us both right now is the fact that about a month into the CSA season we’re going to be adding a little boy to our family! Amy’s due date is Labor day, appropriately enough, and we are getting really excited to meet this little guy. 

    We’re also very excited to welcome you all to the Taproot family for this growing season. We hope that you’ll all be able to make it out to the farm this year to see where your food is grown, and we are especially looking forward to meeting and getting to know our new members.

    To that end, we are hosting a potluck and farm tour at 2 PM on Saturday, June 13th and hope you can join us. We’ll gather to walk the fields and check out our new barn, root cellar and solar panels, share a meal, and maybe break out the bocce ball if there’s interest.  We’re also planning to have another CSA member day in the fall to pick apples and press cider.

    We have a couple of housekeeping and logistics items to let you know about in preparation for the season. We have broken the deliveries up into three groups this year, one that starts July 28th and one that starts August 5th. We’ve got all the dates below so you can mark your calendars, but we’ll also send out a reminder e mail a day or two before each delivery.

    •       Group 1 – On farm pickup – 4140 Pikes Peak Road, Ridgeway (5-8 PM)

    o   Every other Tuesday starting July 28th

    • Peak season and full shares: 7/28, 8/11, 8/25, 9/8, 9/23, 10/7
    • Storage and full shares: 11/3, 11/17, 12/8


    • Group 2 – H&H Office (4-5 PM) & 1222 E. Mifflin (5-8 PM)

    o   Every other Wednesday starting July 29th

    • Peak season and full shares: 7/29, 8/12, 8/26, 9/9, 9/24, 10/8
    • Storage and full shares: 11/4, 11/18, 12/9


    • Group 3 – Health Grades Office (after 3:30), 3005 Stevens St (5-8 PM), 518 Cedar St (5-8 PM)

    o   Every other Wednesday starting August 5th

    • Peak season and full shares: 8/5, 8/19, 9/2, 9/16, 9/30, 10/14
    • Storage and full shares: 11/4, 11/18, 12/9

    It's been a great spring out at the farm; we've burned a few areas as a land management tool to help with savanna restoration and prairie establishment, our little fruit trees we planted in 2013 are blooming, we've been working on the barn trying to get it ready to use this season, and of course we've started planting, mulching and trellising the vegetables that will go into your shares in just two short months. 

    Thank you all for joining our CSA this year. We're honored to have you as members. 

    Amy and Eric