Provider Farm

From our fields, for your family


June 7, 2012

With beets, fennel and kohlrabi coming in, the bigger vegetables are starting to come into season.  Summer squash are just around the corner!

This Week's Share


Garlic scapes are the curly flower buds of garlic plants.  We have to clip them off the plants or the garlic bulbs won't size up and they're a yummy bonus of garlic growing.  This year , they are somewhat limited since we missed prime garlic planting time when we moved to the farm right before Christmas.  We did manage to get some garlic in before the new year (highly unorthodox) and lucky us, it still grew!  Use them as you would garlic.

These beets are the most beautiful spring beets we've ever grown.  Don't throw those lovely beet greens away!!  Use them as you would any cooking greens.

The whimisical kohlrabi is sweet and crispy.  Chop it up in a salad or try cooking with it.

Also new this week, fennel.  Tasty in sauces or slice it thin on salads.

Recipe of the Week: 

Garlic Scape Pesto

  • 6-7 garlic scapes
  • 1/3 cup pumpkin seeds or pine nuts
  • 1/4 cup basil leaves, parsley, arugula or spinach (if desired)
  • 1/4 cup parmesean cheese
  • salt to taste
  • juice from half a lemon
  • olive oil, about 3/4 to 1 cup

Put all ingredients in a food processor and pulse to blend. With processor running, pour olive oil over the mixture. Blend until pesto is spreadable. Serve over pasta. Pesto can also be frozen.

News on the Farm

Dear Friends,

            Welcome to week two! We have had an eventful, exciting week since you last picked up your farm share. While in most cases 'eventful' and 'exciting' are good things, on the farm it usually means something broke, escaped, or somehow threw a wrench in our proverbial gears…

            We had a really great distribution last Friday. Perfect weather, nice people, and a huge weight off of our shoulders having done our very first CSA pick up. All in all we were feeling pretty good about everything. I would even go so far as to say we were really feeling really good. We have a friend who farms in Vermont who has warned us that you have to be extra careful when you feel good about the farm because that is usually when things go wrong.

            Saturday morning finds your humble narrator along with our hardy farm apprentices driving down Rt. 82 with 2,500 watermelon and cantaloupe seedlings in tow when our farm truck starts smoking, sputtering and basically just dies on us. In the rain. On the road. With 2,500 melons. At 7 am. 

            After a brief moment of panic, and a longer moment of cursing, we were able to assess the situation with a bit of rationality. The trailer with the melons still needs to get to the field and the truck needs to be towed to someone who knows a lot more about diesel engines than I do. Thankfully for us, our friends from Farm to Hearth were willing to pull themselves away from their scone baking and help us get our plants to the field while I waited for the tow truck.

            Now that it is several days later and the watermelons and cantaloupe are all planted and covered with row cover, it makes me realize that even though things might go wrong, it doesn't mean that we can't still feel good about the farm. We are learning more and more that every problem on the farm, no matter how huge it might seem at first, has a solution. Sometimes that solution involves welding and wrenches and other times the solutions involve emails and phone calls. Every once in awhile the best solution is just to go out dinner, get off the farm for an evening and take a mental break.

            As we continue this adventure that is the 2012 season at Provider Farm, it is really nice to know that we have friends and community that we can rely on when we need help. It is easy for us to get caught up in what we are doing on the farm and feel like we are doing it by ourselves. They say it takes a village to raise a child, and I would say that the same holds true for a beet!

On behalf of your farm crew

Tana, Kara and Larry

            Your Farmers,

                       Max (and Kerry)

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