Taproot Farm & Fruit

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

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.