Provider Farm

From our fields, for your family

Shareholders

January 3, 2021

This Week's Share

The share will be in the same location as last time. If you are picking out your own items, you will go to our banked barn. If you are picking up a box, you will find them in the green trailer cooler to the left of the summer share room. Don't worry, there will be signs indicating where to go for both options.

In case you missed it last week, if you are picking out your own share, please sign up for a pick up time here.

We hope everyone had a restful holiday break and we wish you all a happy new year full of goodness!

Our lettuce may be done, but we will ring in the new year with some of the tastiest spinach you have ever had. Spinach is extraordinarily hardy and is really the best at this time of year. It is sweet and mild and tender as can be. This spinch shines in salads. I like mine topped with carmelised onions and mushrooms with a balsamic vinaigrette and some nuts.

Recipe of the Week: 

Potato and parsnip rotis

Ingredients: 
  • 1 pound potatoes (about 3 medium)
  • 1 medium parsnip (8 to 10 ounces)
  • 1/2 medium yellow onion
  • 5 tablespoons unsalted butter, divided
  • 1.5 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
Directions: 

Peel 1 pound potatoes, 1 medium parsnip, and 1/2 medium yellow onion. Cut all the vegetables into pieces that are thin enough to fit in the feed tube of a food processor, then shred with the shredding disk. (Alternatively, grate everything on the large holes of a box grater.)
Transfer the vegetable mixture onto a large triple layer of cheesecloth or clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out.
Melt 3 tablespoons of the unsalted butter in a large microwave-safe bowl (alternatively, melt on the stovetop and transfer to a large bowl). Add the vegetable mixture, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix with a rubber spatula or your hands until combined.
Heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil over medium heat in an 8-inch nonstick frying pan or cast iron skillet until sizzling. Swirl the pan so the fat coats the bottom and goes up the sides. Add the potato mixture and evenly distribute in the pan, making sure to place some of the mixture up the sides of the skillet. Do not press the mixture into the skillet, you want to keep this as light and airy and possible.
Cook undisturbed until the bottom is golden-brown and crispy, 8 to 10 minutes. You can check the color by using a rubber spatula and gently nudging up a small piece of the rosti from the edge of the skillet.
Invert a plate that is wider than the skillet over the skillet. Grasping both the pan and the plate with hands protected in oven mitts, flip the rosti onto the plate.
Place the pan back over medium heat and add the remaining 1 tablespoon unsalted butter and remaining 1 tablespoon olive oil. Once the fat is sizzling, swirl the pan again. Slide the rosti back into the pan browned-side up. Cook undisturbed until the second side is golden-brown and crispy, about 8 minutes.

Credit: 
thekitchn.com

Mr. Scary

People on rocky shore
What do farmers do in the winter? Hit the beach, of course!

Dear Friends, 

 

The calendar page has flipped and we have officially made it to 2021. 2020 is in the rear view mirror and like a lot of people, we’re not exactly sad to see it go. 

 

Saying goodbye to our holiday break always feels a bit bittersweet. The farm season can be a real slog. In March, when the greenhouse first starts, things aren’t so bad. The weather doesn’t matter and we just seed our little hearts out. When April rolls around and we need to start prepping land, things change. All of a sudden, I’m watching the weather and working when I can. In May with plants in the ground and weeds to kill, we begin to see our sanity disappear and by the time June is here and we have to harvest, you can basically say good bye to being well rested and relaxed.

 

That is at least until Thanksgiving. When Thanksgiving arrives we give ourselves a bit of a break. We take some time off and rest up a bit. For the rest of December, we harvest and we wholesale. We do what we absolutely have to do but not much more than that. We give ourselves permission to take it easy and not stress about the next season. That is at least until after the holidays. 

 

Like you all, our holiday break is over. Kids are back to school in whatever form that takes, and its time to take off the jammies, take the tree down, and get back to work. Back to the grind of prepping for a winter share and wholesale.  We also have the whole farm transition ahead of us. In fact due to the specific nature of our situation we actually have two farms to transition. We have to get Hannah situated here while also preparing to grow on a farm we haven’t grown at before. To say this winter is going to look a bit different is an understatement, it already is looking different. 

 

I’m doing my best to feel excited about the opportunity and embrace the change and not be daunted by that back-to-work Sunday night feeling that our cousin calls Mr. Scary. Yeh, farmers get that too. I’m sure it will ebb and flow a bit but for the moment I’m feeling more daunted than anything else. In a lot of ways I’m looking forward to a week of washing roots and picking kale. Harvesting is always a straightforward way to grease the gears and get the farm machine moving again. I’m hoping as we embrace the change and move deeper into it I will begin to feel more excited and Mr. Scary will go away. Usually buckling down and getting started is all it takes for Mr. Scary to get a hint, pack up his bags of anxieties and insomnia and hit the road. 

 

Your farmers,

Bonnie, Hannah, Kerry and Max

Read previous newsletters

Subscribe to Provider Farm | Shareholders Newsletter