Provider Farm

From our fields, for your family


August 15, 2012

We are in a time of transitions.  Our workers Hannah and Louis are in their last few days of work here as they head back to college.  (We'll miss them!   Have a great year guys! Thanks for all the weeding.)  We're pulling up plastic from our early summer crops and preparing that land for late fall crops or bedding it down in cover crops for the winter.  And, we're preparing for our fall harvests and just beginning to shift into our fall crops.

This Week's Share

The green peppers are ripening to red (a harbinger of things to come).  Get your watermelons now, we will be winding down the melon harvest soon as we prepare for more big, heavy harvests from our fields. 

We are in a little lettuce gap but it will be back next week.  However, we have lots of beautiful cooking greens coming in from our new fall brassica planting.  Toscano kale or "dinosaur" kale (because of its reptile like appearance) is a dark green kale with spear like leaves.  Its tender and a favorite of many.  We also have lots of tender new curly kale which only get sweeter as the days get colder.  There's nothing like curly kale after the first frost.  We have loads of beautiful big collards coming in too. 

Bok choi is back!  We have green and purple varieties so fire up your woks!

We were able to make another trade with our friend Paul for more tomatoes this week (thanks Fort Hill Farm!) se we'll have tomatoes again this week.

Recipe of the Week: 

Tomato Basil Bruschetta

  • 1 Farm tomato
  • Bunch of basil
  • Olive oil
  • Cheese (Melville works great or a fresh mozzarella or cheddar, or whatever kind you like really)
  • Balsamic vinegar
  • 1 loaf good quality crusty bread)

Slice the bread and tomatoes. Drizzle the bread slices with olive oil and balsamic and then layer with cheese, basil leaves and tomato slices. That's it.

Kerry, I eat it for breakfast, lunch, dinner, snack...

And So the Cycle Continues

Dear Friends,

    August continues to roll right along finding your farmers up to our necks in watermelons, onions and at long last eggplant! After weeks and weeks of looking at our barren eggplant field those purple beauties finally kicked into gear last week. Our eggplant went from 0 to 60 in what felt like 3 seconds and we were able to harvest enough for the local share, and the food co-ops, and the Coventry Farmer's market, and our New York share and still donate a few crates to the United Way. There has been an awful lot of moisture in the air and moisture in the ground these past weeks. Our fall brassicas are really loving their life right now, and looking particularly healthy and robust. Maybe you've noticed them at our satellite field on rt. 82 Near the intersection of rt. 354?

Our sweet potatoes are also looking quite nice at this point, and to our delight, we were able to find little baby sweet potatoes under the thick mat of vines. Of course as new friends come into the share, it means that we have to say good by to some old ones. Sadly one of the first friends that we will have to say good bye to are our cucumbers, as they are all but finished for the year. We plant three separate successions of cukes and summer squash to try and ensure that we will have ample quantities of these crops for most of season. Our third planting of zucchini and summer squash is doing wonderfully, but for whatever reason our third planting of cucumbers pretty much all died shortly after we planted it. We will still have just a few cukes in the share for the next few weeks but not nearly the quantity that we have had in the past.

    We have reached the point of the season when the mower and disc harrow are busy in our fields, working in close cooperation to kill weeds and turn under old crops. There is a lot of controlled, managed death occurring on the farm right now as crops are turned back into the soil they came from. The relationship between life and death is like a ribbon woven through the entire fabric of our farm. As we turn in old fields and destroy past crops we feed the life that exists in the soil. Millions of microorganisms feed on the green material that we chop up, contributing to the health of our soil. The fields, once cleared will be quickly seeded with a wide variety of cereal and legume crops, to build healthy soil and provide cover for the winter. It is extremely important for the long term success of our farm that we cultivate this life in the soil. We could have all the fanciest tractors in the world and best seeds money can buy, but without healthy soil we would have nothing.

    We hope this letter finds you well that enjoy the fruits of our labor!

        On behalf of our farm crew,

            Tana, Kara and Larry

                Your Farmers,

                    Max and Kerry

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