Taproot Farm & Fruit

Find your source

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

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