Provider Farm

From our fields, for your family

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October 17, 2012

If you don't read anything else, please remember that starting this Friday, Oct. 19, share pick up hours will change to 2:00-6:30.

This Week's Share

After two frosts,we have just a few stragglers of peppers left in the cooler, so this will be the last time you'lll see them in the share until next year.  But thats ok, because we still have new veggies coming to you out of our fields.  This week brings you a couple types of radishes.  We'll have watermelon radishes, which when sliced in half, reveal a pink interior reminiscent of their namesake.  Also, daikon radishes, an Asian favorite.  Both radishes are great sliced into salads, the watermelon radishes are sweet right now and the daikons bring a spicy crisp to your dishes.

The squash report...this week brings you Long Island Cheese pumpkins, the cheese refering to the fact that they look like cheese wheels.  These squash make wonderful pies because the sweet flesh is smooth and not stringy like pumpkins.  Though they are large, don't be intimidated, take the opportunity to make a large quantity of puree and then freeze it.  They're also downright pretty.

Just in...Provider Farm Grassfed Beef

We have lots of our very own grassfed beef now available in the share room including roasts, ground, stew and steaks.  Now is the time to stock up for the winter!  Our Devon cows are raised only on pasture and hay (you've probably seen them strolling about the fields). 

Recipe of the Week: 

Classic Pumpkin Pie

Ingredients: 
  • ¾ cup milk
  • 3 beaten eggs
  • ½ cup honey
  • ½ teaspoon salt
  • ½ teaspoon each of ground cloves, ginger, and nutmeg
  • 1½ teaspoon cinnamon
Directions: 

Use pumpkin, sweet potato or butternut or acorn squash. Wash two or three medium squash, peel and cut into two-inch slices. Bake squash, covered, until tender. Mash and measure two cups. Add the rest of the ingredients to the squash and mix. Pour ingredients into unbaked 9-inch pie crust and bake for 50-60 minutes at 350 degrees F.

Credit: 
Kerry

Looking Forward

Cabbage Champions
Cabbage Champions

Dear Friends,

            After much speculation and anticipation, the wait is over. Frost finally settled into our little valley in the wee hours of Saturday morning, leaving a trail of dead peppers and sweetened kale in its wake. The frost marks a very serious transition on the farm. We are officially done with any and all of our summer crops, but all is not doom and gloom.  The cold temperatures add tremendous flavor and sweetness to a lot of fall crops. Collard greens, Brussels sprouts, parsnips, turnips and rutabagas are all significantly improved with the chilly temperatures.

            Last week we were able to take advantage of a blustery, sunny day and pull in our storage cabbage from the field, crossing another crop off our list of things to harvest. We still have thousands of pounds of carrots, beets, radishes, turnips and celeriac in the ground that we will be busy digging up and storing in our root cellar as we prepare for the coming winter. Watching the squirrels out of my office window frantically finding nuts and acorns, I can't help but feel like we're two creatures, set to the same task.

            We have reached the point of the season when the seam of this year begins to flow into the seam of next season. We have not yet reached the point where we forget all the bad things that happened this season as we pour over pretty seed catalogs wrapped in blankets on snowy days, but our attention is turning more and more towards next spring. Believe it or not, but we are about two weeks away from planting the first crop for the 2013 season.

            This week we will begin prepping our fields for next year's garlic. Garlic is planted in the late fall before the season you wish to harvest it. So, in order to have a beautiful crop of garlic for 2013, we must do the work now.

            The future of our beef herd has also been on our minds lately. The success of our modest grass-fed beef operation is predicated on our ability to get our cows to make new cows. While there are some technologically advanced ways of doing this, involving 'stud' catalogs and a veterinarian, this year we opted to go the old fashioned route. A couple of weeks ago, we introduced our lovely Devon ladies to Milton our new bull. Milton is a Scottish Highlander, about a year old. While Milton is a bit more reminiscent of a Jim Henson creation than a rodeo bull, we trust that he has what it takes to ensure we have healthy, vibrant calves next year.  

            We are also starting to do some of the necessary administrative tasks for the coming season. Share renewals are currently underway and shortly, shares will be made available to our wait list. We have also begun the process of finding our future crop of Provider Farm Apprentices. Planning for Garlic and cows are simple tasks when compared with the complexities of hiring apprentices, though the apprentices are ultimately far more rewarding to work with. On these cold, dark mornings we may begin to dream of next spring, we are not there yet. With plenty of work to do and a root cellar to fill, it is time that I get back to work!

            On Behalf of your farm Crew,

                        Tana, Marycia, and Larry

                                    Your Farmer's

                                                Max and Kerry

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