Provider Farm

From our fields, for your family

Shareholders

November 8, 2020

Even though it feels like summer, we have come to the last share week of the season. Thank you all for a wonderful season and for all the memories.

Have one last blast at our Thanksgiving Store!

Nov. 21, 10-1

Come to our Thanksgiving Farm Store.

Covid may be messing up everyone's holidays this year but you can still have a delicious meal full of yummy local veggies. We'll still be having our store with all the standard Thanksgiving goodies: Roots (sweet potatoes, potatoes, rutabagas, turnips, carrots, radishes), greens (kale, lettuce, escarole), squash, leeks, onions and garlic to season your meal.

Please respect social distancing and wear a mask on the farm. Dress warmly for any weather as lines might be a little longer this year as we control the flow of people.

We will accept cash, check or card. Shareholders receive 10% off vegetable purchases.

Also, our employee Erica is taking preorders for her hand poured scented candles for pick up at the Thanksgiving store. They are great for the holiday table or holiday gifts. Check them out here.

Christmas Store coming Dec. 19.

This Week's Share

This is the last sign up of the season. The link to the sign up form is here.There will be one more sign up form for November.

You must sign up for new slots for the month. Sign ups from last month will not carry over.

Please select one slot per week. If you sign up for this week, it will not carry over to the following weeks.

This is only for shareholders picking out the share. Do not sign up for a slot if you are picking up a box.

The greens were whomped pretty hard by the hard frost (remember it was cold? I've already forgotten) so there is some frost tip burn on the lettuce leaves. We'll harvest what looks good enough for those who really want lettuce but it may not look perfect. The escarole weathered the cold nicely, so we will have plenty of that.

The Brussels will be back and they don't mind the frost one bit. They are beautiful and now they have frosted which will make them sweeter. In fact, now all the greens have been tenderized by the freeze which causes them to increase the sugars in their leaves. The carrots too have been through multiple freezes and are sweet and tender as can be.

Recipe of the Week: 

Brussel sprouts and butternut squash with warm maple mustard dressing

Ingredients: 

1lb Brussels sprouts, trimmed
1lb peeled, diced butternut squash
1 tablespoon olive oil
kosher salt & freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons grainy mustard
1 tablespoon maple syrup
leaves from 2 small sprigs of fresh rosemary, minced
1 clove of garlic, minced

Directions: 

Preheat oven to 400ºF.

Toss the Brussels sprouts and butternut squash with olive oil and season with salt and pepper. Arrange in a single layer on a rimmed 9x13" baking sheet. Roast for 35 minutes, turning twice, until vegetables are tender inside and browned in spots on the outside.

Meanwhile, whisk together the balsamic vinegar, mustard, maple syrup, rosemary and garlic. (Or, blend together in a small food processor.)

When the vegetables are done, transfer to a serving bowl. Drizzle with the balsamic mixture and toss to coat. Serve immediately.

Credit: 
carascravings.com

Back to our roots

People picking carrots
Bringing in the rest of the carrots with a little help from Spiderman

Dear Friends,

 

It’s hard to really know where to begin. I feel like there so many thoughts and feelings that we have that we want to express. First and foremost, we are so thankful and appreciative of all you and your support for us. Salem, and Provider Farm, have been our home for the past 8 years. You have given us the opportunity to fulfill our dream of running a farm. You have let us into your lives and let us feed your family. You have made us feel at home here and we are incredibly grateful for that. (In case you missed our announcement, read it here).

 

Change is always hard. It was not easy for us to make the decision to leave. That being said, our minds were put greatly at ease and are hearts were filled with joy when we learned that Hannah is interested in taking Provider Farm over from us and continuing the  CSA here in Salem. Hannah has been with us as long as we have been here. She started with us during our first season in 2012 when she was just 19. We have watched her grow into an incredibly capable and confident farmer. I can’t think of anyone better to take over where we are leaving off. Fingers crossed we can make this happen! What a great story that would be. We take over for our mentors, Hannah takes over for hers. Full circle. Like a fairy tale. 

 

I was 25 when we started Provider Farm, Kerry and I had been married less than a year. I am 34 now, Kerry and I just celebrated 9 years of marriage and we have a plucky, exuberant almost 5 year old keeping us on our toes. To say that my life has changed dramatically in the past 8 years would be an understatement. The idea of leaving Salem in many ways feels completely unfathomable. While it is difficult to leave, we are very glad to return to our roots in Amherst where we grew up as farmers. Kerry’s mother and step father live there as well as many of our friends and family. Brookfield Farm is a pillar of the agricultural community and we are humbled by the opportunity to take on this next challenge.

 

We know that this probably isn’t the news you were hoping to hear from us. This year has been a challenge and this past week especially has been very emotional. We have loved our time here in Salem and running Provider Farm has been one of the great privileges of my life. I never dreamed that I would be able to build something that would be so much larger than myself. Feeding our community, positively impacting the lives of the people who work with us, working with fantastic whole sale accounts.

 

And while all of this swirls around us, while we spent the week distractedly checking the news over and over, the farm still chugs along. We harvested 8,000 pounds of cabbage and somehow still have 4,000 pounds in the field. We made it half way through our storage carrot harvest but we have another 6 beds to go. We traded some extra beets for potatoes to make up for a lower than expected yield. We’re gearing up for the winter share and watching the cover crop come up. This year has been a year like no other and we’ve been in a constant state of proceeding through our normal activities while nothing around us feels normal.

 

Provider Farm has been a dream of mine since I was 19 years old. Without you we wouldn’t have been able to achieve that dream. Thank you so much for giving us the opportunity to be your farmers and we wish you all the best. 

 

Your farmers,

Kerry and Max

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