Provider Farm

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June 20, 2012

This Week's Share

Wow, all we needed is a little heat and now the cukes are coming in!  We grow slicing varieties and pickling varieties.  The slicing varieties are dark green and long and are great in salads.  The pickling cukes are smaller and are mottled light green.  They're great for making pickles but also have a great crunch and cuke flavor.  We love them in salads too!

Check out those broccolis this week!  Broccoli as big as our heads!

Recipe of the Week: 

Refrigerator Pickles

Ingredients: 
  • 3 Lb. pickling cukes
  • 5 c. water
  • 1 1/4 c. cider or white vinegar
  • 1 c. sugar
  • 1/4 c. salt
  • 2 dill flower heads
  • 3 garlic cloves
  • 1 chili pepper
  • 1 tsp. pickling spice
Directions: 

Bring to a boil water, vinegar, sugar, salt. Let cool. Slice cukes into rounds and put them and the rest of the ingredients in a sterilized jar and pour cooled liquid over them. Put in refrigerator.

Credit: 
Max's former boss's Meghan Arquin's amazing pickles!

News on the Farm - Endurance

Dear Friends,

This has been some weather the past few days…after a string of nights in the low 50's we're looking at a bonafide heat wave, but only for 48 hours than it is right back down to the 70's. Heat or no heat one thing for sure is that it has been DRY. Aside from being a bit jarring on us, this weather takes it's toll on the crops.

The cool nights don't benefit our heat loving summer crops. The cucumbers, zucchini, peppers, eggplant and watermelons don't want anything to do with 50 degree nights. The sudden heat wave doesn't really do any good for our young crops.  Our newly germinated carrots, beets and winter squash don't have time to adjust and we need to irrigate them to avoid their certain and untimely demise. Aside from all of that we are still bringing in some really nice crops out of the field. We're starting to move away from radishes and towards cucumbers which is always an exciting thing.  This heat is really going to get established plants (and weeds) growing now!

We say all the time that the farm season is a marathon not a sprint. We tell ourselves that, we tell our apprentices that, we even tell our dog that (when she'll listen!). You can't burn yourself out! That is something that I have been hearing since I started farming. You can't work so hard on Tuesday that you have nothing left in the tank on Wednesday. And you certainly can't work so hard in June that you have nothing left for July. Farming is all about pacing yourself, letting your body and mind adjust over time to the rigors of organic agriculture.

At the beginning of a marathon, I imagine that you're really excited to be running a marathon. Everything is awesome. After five miles, that initial excitement wears off. You look up and realize you have a loooong way to go. That is where we find ourselves this week. We have our harvest and pack systems down. We're in the rhythm of the season, everything is pretty good for the most part.

Then we looked up and saw the very bottom of a big hill. This is the time of the season when we really roll our sleeves up and get to work. Our jeans become cut-offs, our coffee becomes iced and our trucks smell like sunscreen. It is this time of the year, when it seems like we have the most to do that I truly feel the luckiest. I love my work, I love the marathon. I have long said that I would rather do what I love for 80 hours a week and make no money, than do something I don't love for 40 hours a week and make tons of money. I appreciate that every day, every week and every year, farming challenges us and forces us to grow as people.

Next time you see us running by, hold out that glass of water and cheer us on.  Only 20 miles to go!

Your farmers,

Max and Kerry

on behalf of Tana, Kara and Larry

 

Eggs Now Available at Share Pickup!

Due to popular demand, we will now be selling Terra Firma Farm's pastured eggs on Fridays when you come to pick up your share.  

Website - Check out that Shareholder button!

Our new website has a special page just for shareholders that you can access easily just by clicking the "Shareholder" button in the banner on any page of the website. This will take you to a page with whats in your share for the week, the newsletter of the week plus FAQ's.  Let us know if there is anything else you'd like to see on that page.

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