Join us for the HEARTH Taproot Makealong! It's easy, all you need to do to join is make something from the Hands section of HEARTH, and share it with us for a chance at the crafty grand prize (pictured above).
~ Post your progress and finished creations on Instagram or Facebook with the hashtag #taprootmakealong
We'll draw a winner from the posted photos April 1, and send the grand prize off to the lucky winner! The grand prize includes: a 6 Issue Subscription to Taproot Magazine, A HEARTH Shawl Kit (details below), Taproot Ceramic Mug, Grow Create Inspire, The Notions Shop, MAKE, Volume 1 and some goodies from the Holiday Pop Up Shop!
We hope you'll join us!
The pattern for this shawl can be found in Issue 25::HEARTH. The project bag has the yarn you need to create one wrap. The skeins come wrapped in the perfect bag for keeping your project tidy made from organic cotton and screenprinted by Evan Webster Ink.
We are thrilled to announce that Abigail Halpin will be creating all six of our cover images in 2018 (that's right, we're going to six issues this year!). Abigail is an illustrator living and drawing in southern Maine. Raised in New England, she pulls heavily from the flora, fauna and history of the region in her work. In addition to illustrating children's books, she also creates mixed media artwork, blending embroidery and portraiture, stitching stories. When not drawing, she can be found either lost in a book, walking in the woods or in front of her sewing machine. We are so glad to bring her beautiful work to the covers of Taproot this year, and can't wait to share them with you!
Rich Winter Herbal Hot Cocoa
The combination of bitter dandelion root and silky chocolate is enlivening and restorative. This recipe calls for 2 to 3 tablespoons of sugar, which is just enough to take the edge off the natural bitter flavor; try using beet sugar, sucanat, or even molasses. Since you’re using powders here, there is no steeping time required.
2 tablespoons cocoa powder
Curried Purple Cabbage and Sweet Potato Soup
Serves 3 to 4
2 tablespoons coconut oil
2 celery stalks, chopped
1 cup chopped onion
1 medium-to-large head of purple cabbage, chopped
5 to 6 garlic cloves
2 cups chopped sweet potato
One 14-ounce can coconut milk
2 cups vegetable broth
2 teaspoons curry powder
1 teaspoon dried thyme
1 teaspoon cayenne (optional)
Heat a large pot over medium-high heat. Add the coconut oil and let it melt. Add the celery and onion and cook until soft and fragrant, 3 to 5 minutes. Add the cabbage and garlic and sauté until the cabbage is wilted and the garlic is browned, 3 to 5 minutes.
Add the sweet potato, coconut milk, vegetable broth, curry, thyme, and cayenne, if using. Bring to a boil, then reduce the heat to low and allow the soup to cook until the sweet potato is soft, 25 to 30 minutes. Serve.
(our Editor, Amanda Blake Soule and Lauren Pignatello of Swallowtail Farm, at our new Portland Market location. Photo by Shawn Patrick Oullette for the Portland Press Herald.)
Check out Taproot in the news! You can find an article about our new space, and our editor, Amanda, in the Source section of the Portland Press Herald.
Find it here.
Have you heard the exciting news? Taproot is opening a brick and mortar space in Portland, Maine! At 84 Cove Street, we'll be making the magazine, selling our Taproot goods (and pop up collections!), and hosting events alongside our roommate Milk and Honey of Swallowtail Farm (with fabulous dairy and herb offerings!). Save the date for our grand opening, November 25th. And stay tuned for more details about the great makers who will celebrate with us that day, as well as upcoming events! We hope to see you in East Bayside soon!