Provider Farm

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July 11, 2012

This Week's Share

 

Yahoo! The onions are in and what a crop they are!!  The onion harvest begins with the white onions.  We grow Sierra blanca and Ailsa craig white onions.  They are sweet and crispy.  Slice them up on sandwiches, they're great on your summertime burgers.  You can cook with them too.

Also new this week is old reliable red cabbage just in time for summertimes slaws.

 

Recipe of the Week: 

Thai Slaw

Ingredients: 
  • 2 cups very thinly sliced cabbage (leaves only, ribs trimmed away)
  • 1 minced Thai chile
  • 1/2 tsp unseasoned rice wine vinegar
  • 1/4 tsp kosher salt
  • a few drops of nam pla (Thai fish sauce), optional
  • 1 tbs chopped Thai basil
  • 1 tbs coarsely chopped fresh cilantro
Directions: 

In a bowl, combine all ingredients. Enjoy within 1 to 2 hours.

Servings: 
4
Credit: 
From Tacos by Mark Miller

Better Late then Never

Dear Friends,

Another week of bright sunny days finds your farmers kicking up dust and setting up irrigation as we sprint around the farm. These hot days and warm nights have been great for plant growth (so long as we keep the pump running and the water flowing). Our tomatoes have set fruit, our peppers are still small but present and accounted for, and our eggplant are on their way to being ready. It won't be long before you start to see the first hot crops in the share. We have even started to notice little watermelons on the vine. They are still only the size of candlepin bowling balls, but it is exciting to see them take shape. Last week I seeded our last beets and carrots of the season, and we were delighted to see beets already starting to germinate this morning. The middle of July is far and away our busiest time of the year. The harvest is in full swing, the weeds are growing, there is broccoli to plant, and everything needs water. We tend to measure the season as much in 'milestone events' as we do in calendar days. Firing up the greenhouse is the start of the season, transplanting into field for the first time is the real start of the season, the first zucchini signals the start of summer etc…

This week we accomplished one of our favorite milestones of the season. We harvested our garlic. As some of you may know, unlike other vegetables, garlic is planted in the fall of the previous season, meaning that the garlic we harvest for the 2012 season was planted in the fall of 2011. Garlic spends more of its time underground than anything else we grow. It actually is only out of the ground for a few weeks out of the year. We typically plant in October and harvest in July, meaning the garlic only sees the light of day for about 12 weeks!

Since Kerry and I didn't move down to the farm until December, we were unable to spend Halloween planting garlic like we normally do. At first we thought we missed the boat on getting a crop in, but the unusually mild winter gave us another opportunity. December 26th, was a chilly day in the low 40's, but it was warm enough to get beds made, rows marked and Provider Farm's first garlic in the ground!

Our neighbors seemed a bit confused and concerned to see the new farmers on the block out planting in their field the day after Christmas but we carried on. We were unsure how the garlic would do being planted so late and we were also low on seed so we were unable to plant as much as we would have liked to. I am happy to say that while we may not have the quantity that we would have wanted to have, the garlic that we did plant did wonderfully! All our garlic is now safely curing in the barn and you will see it in your share in a few weeks.

Well folks, they say 'the only way out, is through' so I guess we're gonna keep on going.

Until next time

                        On Behalf of Your Farm Crew,

                                                Kara, Tana and Larry

                        Your Farmers,

                                                Max and Kerry

 

In the Share room this week...

You all got to meet our apprentice Tana last week as she learned the ropes of the shareroom.  This week our apprentice Kara will be holding down the fort for us.  Kara is looking forward to meeting you all!

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