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August 29, 2012

Its the clash of the seasons as the winter squash begins to roll in (and so far, knock on wood, its looking like a pretty nice harvest) and we continue to harvest summer crops like eggplants and peppers...

This Week's Share

Spaghetti squash is a mild squash that has spaghetti like flesh with a mild flavor.  It does not get mushy like other squashes when cooked but maintains a slight crunch.  To prepare it, slice it in half and scoop out the seeds (you can roast them for a snack).  Place on a backing dish face down and roast in a baking dish at 400 for about an hour (its ready when its soft when poked with a fork and the flesh is easy to scrape out and makes spaghetti like strands).

From there, you can do all sorts of things with it.  I like it with butter, salt and pepper, but others like to use it like they would spaghetti and cover it with tomato sauce.  Try it with the roasted pepper pesto below!

Yes, the peppers continue producing.  Just a reminder that all peppers on the mix and match table are sweet, so have no fear.  Now is the time to make lots of roasted red peppers, which freeze quite well and can be put in anything.

Our red onions make their debut this week in the share room as well.

Recipe of the Week: 

Roasted Red Pepper Pesto

Ingredients: 

2 garlic cloves
1 c. walnuts
8 red peppers
1/2 c. olive oil
salt
freshly ground pepper
(optional: 1 c. basil)

Directions: 

Roast the peppers by slicing them in half, removing the seeds, and coating them in oil. Place them in an oven at 500 and turn them as the skins char. They also can be placed on a hot grill and turn as the skins char. Let cool and peel the skins off.
Put garlic and nuts in a food processor and pulse several times. Add peppers and drizzle in olive oil as it blends. Season to taste with salt and pepper. Put on everything!

Credit: 
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I Have Climbed the Mountain

Dear Friends,

            We have been in pretty good spirits as the beautiful sunny weather has continued along with just enough timely rain to get our cover crops to start germinating. Our peppers and eggplants continue to produce nicely maintaining a bit of summer even as the nights get cooler and the days shorter.

            This week we have started to pick the first winter squash of the season. The winter squash season always begins with spaghetti squash for us. Most of the varieties of winter squash need to cure after harvest before they can be eaten but spaghetti squash is edible right away.  It won't be long now before we will be bringing in bins of butternut, buttercup and kabocha squash to cure. 

            As I am sure you are all aware we began digging our potatoes last week. At this point I think we have to face facts that our potatoes this year are not our best crop. Between the extremely dry conditions early on, leaf hoppers, wire worms and premature mowing due to late blight in the tomatoes, our potatoes are a bit rougher around the edges than we would like. There are less of them in the ground than we anticipated and the ones that are there are a bit on the ugly side. That being said, we certainly believe that some potatoes are better than no potatoes and even if they're not the most beautiful girl at the dance, they still taste great!    

            As August finally winds down and the nights begin to get cooler, I can't help but feel a weight lift off of my shoulders and a spring returning to my step. There is something about the change of the season that always revitalizes me. As much as I love each season in it's own way, it is really the change that I crave. Kerry and I have grown accustomed to the reactions we get when we describe our lives to people, our dedication to the farm, and the fact that we have to be here on the farm all the time, yes, even in the winter. The question of vacation always comes up, "Don't you ever get to get away?"

            Well, no. We don't really ever get away. Our cows demand that even in January we need to stick pretty close to home. However, the farm in January is a world apart from the farm in June. While we don't often get the pleasure of removing our shoes prior to a full body scan before boarding a plane, the different seasons provide us with a tremendous variation in our lives. Our work and our life is dictated so much by what is falling from the sky, that as the seasons change, so do our lives.

            As the intensity of summer subsides to the glory that is fall in New England, we still have a lot of work ahead of us, but there is no denying that we are over the mountain and on our way back down the other side.

On behalf of your farm crew,

            Kara, Tana and Larry

                        Your Farmers,

                                    Max and Kerry

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