Provider Farm

From our fields, for your family


October 9, 2012

This Week's Share


We have several new fall crops coming to you this week.  The squash report...its time to make pies!  We have pie (or "sugar" ) pumpkins, baby hubbard squash and red kuri squash.  The pie pumkins are the type to cook with (not carving pumpkins which are watery) and hubbards also make great pie (and store very well).  The red kuri are similar to the buttercup with an orange dry and nutty flesh. 

We'll have our Kennebec baking potatoes this week.  These guys look good and are delicious as baked potatoes.

We will also be introducing to you some lesser known roots-celeriac and parsnips.  Celeriac may look like a dirty alien, but it is a close cousin of celery and shares its flavor.  Its great in soups and stews and much reveered in French cuisine.   One of my favorite things to do with celeriac is peel it and toss it into potatoes that I am boiling for mashed potatoes.  It adds a subtle flavor and lightens the mashed potatoes. 

Parsnips look like white carrots and are somewhat similar in flavor.  They are great roasted or in soups and stews.  They will sweeten as it gets colder and freezes. 

And finally, one of my favorite veggies, Brussels sprouts.  These guys are tricky to grow and they aren't exactly loving all this rain, so they may not be around for long.  They are great roasted, steamed,  stir-fried....We like them stir fried and then dipped in garlic aioli (i.e. mayonnaise with choped garlic mixed in).

Fall Share Distribution Hours

Starting October 19, share pick up will change to 2:00-6:30 due to the shortening days and chilly nights.

Last Share Distribution

The last share distribution of the 2012 season is on November 2.

Share Renewal FAQ's

We will begin share renewals this Friday, October 12.  We will be there with renewal forms, ready to sign you up for another great year.  If we miss you on Friday,  we will mail you your renewal form.  Please check that your contact information and share size is correct and return it to us with a deposit of $50 by November 9.  Your next payment of $200 will be due by January 1 and the final payment for the remainder of your share by May 15.

We will continue to offer the three share sizes.  Cost is as follows:Small $450, Medium $575, Large $700.  You may change your share size if you would like.

Next year, we will have a Tuesday pick up in addition to the Firday share pick up.  We hope this gives you more flexibility in picking up your share.



Recipe of the Week: 

Roasted Roots

  • Olive oil
  • As many different roots as you want cubed (Beets, carrots, parsnips, turnips, rutabagas, potatoes, sweet potatoes, celeriac, onions, whole garlic cloves)
  • salt
  • pepper
  • herbs of your choice

Clean your roots and chop them up into small cubes. Put them on a baking pan and poor oil over them and mix until coated. Add dry herbs if you like (rosemary and thyme are good ones). Place in the oven at 400 and roast for about 30 minutes or until tender, stirring once in a while. Remove from oven and sprinkle with pepper and salt


For Love of the Game

What is this mysterious vegetable?
What is this mysterious vegetable?

Dear Friends,

            This week has been a lot of gray days, and soggy farmers. This is the time of year when we really get our money's worth out of our rubber boots and rain pants. Every morning, I watch the farm crew suit up and get ready to go out to the field and I can't help but think that we look more like fishermen than anything else. As soggy as we may be, the cloud covered skies do have a serious advantage for us though. The clouds act like a blanket, keeping the warm air in and keeping the frost away.  At least for now.

             We have turned our attention to some of the lesser known root crops this week as we began to harvest parsnips and celeriac. We call these crops among a few others the 'minor' roots, meaning not carrots, beets or potatoes. In addition to harvesting roots, we have been waiting for a brisk, sunny day to harvest our storage cabbage. So far, the cabbage that we have pulled from the field looks absolutely incredible and we can't wait to get the crop safely in the cooler and away from the fall rain. We will likely be saying good bye to the peppers and eggplants soon. While the consistent clouds have provided warm enough temperatures to keep this heat loving crops limping along, it is only a matter of time before we wake up to find them frozen ghosts in the field.

            Farming always feels a bit like playing a  competitive team sport to me. When we wake up at 4 am in July and August to begin the long, hot harvest day, quotes from the back of high school cross country sweat shirts flood into my memory. I often find myself saying things like:

                        "Every morning a gazelle wakes up, knowing it has to be faster than the fastest lion or it will be eaten. Every morning a lion wakes up, knowing it has to be faster than the  slowest gazelle or it will starve. Whether you're a lion or you're a gazelle, when that sun comes up you better be running"

            Typically Kerry looks at me skeptically, over her mug of coffee as we drive out to the field when I say things like this. Even quotes from movies and books about high school sports teams flow into my subconscious and push me along as we slog through the season. Sayings like:

                        "Character is who you are when no one is looking"


                        "If you want to play big, you have to think big"

help motivate me to keep the tractor going round and round the field, even as the sun sets and I know my dinner and bed are waiting for me at home. This time of year more than any other time though, farming really feels like a sport and a game to me. Even if your favorite baseball team is out of the playoff hunt (like mine is) there is something special about baseball in October. The crack of the bat, the crisp fall air….the smell of celeriac in the morning, the cows grazing in the predawn mist. This is a special time of year. I always hear athletes in the playoffs say "this is what we play for" and that is exactly how I feel about this time of year. The end is in sight, but we can't coast into it. We need to step and perform in order to finish the season out strong. Everything we have done all season has led up to this point and we have a choice. Soaking wet, cold, tired and up to our ankles in mud, we can either go big or we can go home.

            On behalf of your farm crew,

                        Tana, Marycia, Dominique and Larry

                                    Your Farmers,

                                                Max and Kerry

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