Provider Farm

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September 5, 2012

This Week's Share

Broccoli is back!  Big beautiful heads of broccoli.  We have several plantings in the ground, so if all goes well, we should continue to have it for several weeks.

Our yellow onions are coming out too.  Yellow onions carmelise when cooked at low heat.  Try out Max's specialty this week, French onion soup!

Recipe of the Week: 

French Onion Soup

Ingredients: 
  • 5 onions
  • 2 tbs. butter
  • 2 tbs. olive oil
  • pinch of thyme
  • 2tbs. dry sherry or white wine
  • 3 1/2 c. beef stock
  • salt to taste black pepper
  • slices of good toasted bread
  • grated gruyere cheese
Directions: 

Put soup pot over medium-low flame and add oil and butter until melted. Add chopped onions and a pinch of thyme, and stir occasionally. When they begin to brown after about 15 minutes, turn the heat down and cook, stirring often for 40 minutes. This is the hard part! Don't let them burn during this slow cooking process. The onions will turn a rich brown.
Add sherry or wine and turn up heat to high and stirring continuously, cook off sherry or wine. Add stock and bring to boil then reduce heat and let simmer for 20 minutes. Add salt and pepper to taste but don't skimp on the salt. It'll bring out the flavor of the soup.
Pour soup into oven proof bowls, float bread slices on top and sprinkle cheese. Put in broiler until cheese is melted and voila!

Credit: 
The Joy of Cooking

The Joy of an Empty Cupboard

Dear Friends,

    The beautiful sunny days have given way to some very welcome rain as September unfolds before us. This rain couldn't have come soon enough as we were watching our fields getting dustier and dustier. Our newly seeded spinach and salad greens love the rain as do our adolescent radishes and turnips. Last week, we began harvesting our spaghetti squash and now we're waiting for sunny days to return so that we can continue the winter squash harvest. It's looking like a good crop of squash this year and we can't wait to get it all out of the field and safely in the barn. After the winter squash is harvested, the sweet potatoes won't be far behind them. Sweet potatoes, like most winter squash, need to cure before they can be eaten. A freshly picked sweet potato is starchy and not sweet at all. They don't become sweet until a few weeks of sitting in the green house after harvest. Our summer squash is really winding down and you will be seeing less and less of it in the share every week, although the peppers and eggplants continue to produce nicely.

    As we move deeper and deeper towards fall, most of our attention shifts to harvesting. It is extremely satisfying to go out to the field and harvest thousands of pounds of carrots or squash. We love filling up bin after bin of spaghetti squash and bringing them home. I am finding that even better than bringing in a thousand pounds of spaghetti squash is watching that same thousand pounds of spaghetti squash walk out the door in the arms of our CSA shareholders. As much as we love the the way the share room looks the minutes before we open with all the baskets full to the brim, there is a certain beauty to the share room just after 7, with the baskets depleted and all that produce we grew finding its way into wonderful meals for our shareholders. We have a tendency to get really caught up in the production aspect of the farm. How many bins of butternut do we have? How many thousands of pounds of potatoes do we get out of a bed?  It is easy to lose sight of what is really important. Those empty baskets remind us how we are able to feed people in a very real way.

    This week we say good bye to one of our apprentices. Kara Lally has worked with us from the beginning of April until the end of August, spending countless hours weeding, planting and harvesting your food. She has decided to move on and though we are sad to see her go, we wish her the best in her pursuits.

    On behalf of your farm crew,

        Tana and Larry

            Your Farmer's

                Max and Kerry

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