Provider Farm

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September 12, 2012

This Week's Share

This week, we begin the harvest of  our leeks.  Our leeks are looking mighty abundant this year. For those not familiar with leeks, try whipping up a batch of the classic fall favorite potato leek soup or just chop them up and use them the way you would an onion. 

Now that our squash is in the barn and curing, we will be introducing you to a new variety almost every week.  This week we have delicata squash.  Delicata squash is one of my favorites both becuse of the flavor and texture but also becuase of the quick cooking time.   The skin on these is edible and really adds a nice texture to the squash, so don't bother spending time peeling them.  Try roasting them, just cut them lenthwise, scoop out the seeds, place them on a baking tray cut side down and cook at 400 for 30 minutes or until tender.

Recipe of the Week: 

Potato Leek Soup

Ingredients: 

3 tablespoons butter
3 leeks
6 – 8 potatoes
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

Directions: 

Make sure leeks are thoroughly cleaned before chopping to avoid a gritty soup. Chop leeks and potatoes. Melt butter and add leeks, cooking until limp and slightly browned. Add potatoes and cook five minutes, then add broth and simmer until potatoes are tender. Remove from heat and blend with immersion blender and add cream, salt and pepper. Return to low heat and cook 15 minutes more.

Credit: 
Kerry

Yes We Can! (with a little help from our friends)

Dear Friends,

            I think 'sparkling' is the most appropriate word to describe the past week on the farm. The weather has been absolutely unbelievable. Bright and sunny, all day with a  cool, clear sense of autumn in the air. It is days like these that we are just happy to be alive! It is on these wonderful fall days, with a thousand feet of butternut squash in front of us and a huge sky above, that we remember how we fell in love with farming in the first place. These cool nights have put the final nail in the coffin of our summer squash and zucchini but we have a lot of wonderful things to take their place. We have just started to pick our first leeks of the season and they look amazing! We are also currently being bombarded with some of the biggest broccoli I have ever seen and cauliflower won't be far behind. This week marks a huge milestone on the farm as we harvest all of our winter squash and pumpkins and store them safely in the barn. With the winter squash crossed off the list, we can turn our attention to the sweet potatoes which we will begin to harvest next week.

            This week has presented us with an interesting challenge. How do you harvest 16,000 pounds of winter squash with your one and only remaining apprentice on vacation? We have learned a lot of about ourselves this first season on the farm. I have learned that we will do whatever we have to do to keep going. If I am plowing with a tractor and the tractor breaks, I will try and pick up the plow and pull it through the field by myself, despite the futility of this endeavor. What never ceases to amaze me though, is that even when things seem the hardest, just when I roll up my sleeves and grab the plow attempting to do the impossible, I always find another set of hands there to help me. This summer, our helping hands have included Tana's boyfriend, Tom, chipping in to help us with the CSA harvest on his day off, and amazing volunteers, who we have loved so much we have actually ended up hiring. We have been absolutely blessed this year! Hannah Tripp and Louis Paulsen  were crucial to the farm, showing up just when the weeds were about to bury us and working away at them until they returned to their studies at UCONN. This fall Marycia Malloy, who is best described as our own personal farm angel, has really stepped up to the plate and helped us get through the hardest parts of the season. Marycia's relationship with the farm goes back long before Kerry and I got here, and we are glad to have her.   In fact, I am really not sure what we would do without her. This week, we will also be welcoming our newest crew member Dominique to the farm!  Another lucky find, Dominque will help us bring the rest of the fall harvest in.

            It amazes me that in the short time we have been here, we have already created something that feels so much bigger than ourselves. The farm is equal to far more than just the sum of it's parts. There is nothing that we do on the farm that would be possible without the support of our CSA share holders. People always ask us why we farm, and why we farm organically. Ultimately, I think the answer boils down to the fact that we believe in something. Something that  "Stop and Shop'" is unable to provide.  I think everyone who is a part of this farm chooses to be a part of it because they believe in something. That thing might be different for everyone, some people really believe in feeding their children clean healthy whole foods, some people believe in supporting local agriculture, some really believe in biodynamics. Whatever the reason, we all choose to participate in this farm and strive to create something better.

On Behalf of your farm crew,

            Tana, Larry, Marycia and Dominique

                        Your Farmer's

                                    Max and Kerry

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