Provider Farm

From our fields, for your family


June 1, 2013

We are very excited that this is the first week of our CSA share distribution. 

Coventry Market shareholders: Your first pick up is tomorrow, June 2, from 11-2 at the Coventry Market.  Just come and find our market stand and we will help you get your share.

Salem On-farm shareholders: Your first pick up is Tuesday, June 4 or Friday June 7 from 2-7.  You may pick either day to pick up your share.  We will be there to greet you and show you the ropes.

We will have Terra Firma Farm eggs and our very own grass-fed beef for sale.  Unfortunately, our bread situation did not work out for Fridays but you can find Farm to Hearth's breads in many area locations.  Just check their facebook page for more information

We look forward to seeing familiar faces and meeting our new shareholders!

This Week's Share

Spotlight on Greens

The star of the first share is always greens.  Lots of greens give you lots of options in the kitchen whether its salads with spring radishes and turnips, braising tender greens, or steaming up the cooking greens.  From the crunchy crisp of romaine lettuce to the spicy zing of mustard, every type of green has something wonderful to offer the palate.  You can take a little bit and try them all, so don't be afraid to go out on a limb and try some you've never had before.  Try cooking them in different ways. I love to mix mustard with other greens and braise them, which reduces the spiciness but adds a ton of flavor to the dish.

Greens are great because they don't require anything fancy. I am a huge propenent of easy cooking. Just a quick braise or steam, dress them up with some lemon juice, soy sauce, vinegar or a pinch of salt, and voila, they're done!

We don't have the fancy triple washing equipment that the big guys have and you may have become accustomed to their "eat out of the bag" greens.  A quick tip for washing greens:  fill a bowl with cold water and put the greens into the water (the bowl should be large enough that the greens can move freely).  Swish them around in the bowl gently so you don't buise them and then drain them in a colander and they're ready for all your recipes. 

Don't forget, if you are in need of cooking tips or recipes, our website is chockfull of information.  In all of our newsletters, if  you click on any of the vegetables listed above, it will take you right to our website for more information and recipes on that particular crop.

Recipe of the Week: 

Saag Paneer


For the Cheese:

  • 3 c. whole milk
  • 3 c. buttermilk
  • 1 tbs. salt

For the Spinach Sauce:

  • 10 oz. spinach
  • 3/4 lb. mustard greens
  • 3 tbs. butter
  • 1 tsp. cumin seeds
  • 1 tsp. ground coriander
  • 1 tsp. paprika
  • 1/2 tsp.cardamon
  • 1/4 tsp. cinnamon
  • 1 onion, chopped fine
  • salt and pepper
  • 2 garlic cloves
  • 1 tbs. grated fresh ginger
  • 1 jalapeno, seeded and minced
  • 1 can tomatoes (of two farm tomatoes!)
  • 1/2 c. roasted cashews, chopped coarse
  • 1 c. water
  • 1 c. buttermilk
  • 3 tbs. chopped fresh cilantro



1. For the cheese: Line colander with cheesecloth. Bring milk to boil and whisk in buttermilk and salt. Turn off heat and let stand for 1 minute. Pour milk through cheesecloth and let curds drain for 15 minutes. Pull edges of cheesecloth together and twist to squeeze out as much water as possible. Place cheese pouch between two plates and put something heavy on it for 45 minutes. Remove and then cut cheese into 1/2 " pieces.
2. For spinach sauce: Wash spinach and mustard well and wilt lightly in a plan. Chop enough of the mixture to make 2/3 c. and set aside. Put remaining greens in a blender. Meanwhile, melt butter over medium heat and add cumin seeds, coriander, paprika, cardamom and cinnamon and cook until fragrant, about 30 seconds. Add onion and 3/4 tsp. salt. Cook stirring frequently until softened and add garlic, ginger, and jalapeno. Cook stirring frequently about 3 min. but be careful not to burn the pan, Stir in tomatoes and cook tomatoes begin to brown, about 3-4 minutes. Remove from heat.
Transfer half of the spice mixture to the blender with the greens. Add the cashews and water and process until smooth, about 1 minute. Add the puree to back into the pan with the remaining spice mixture.
Return the mixture to medium heat and stir in the chopped greens you set aside and buttermilk and bring to simmer. Cook on low for 5 minutes and season with salt and pepper to taste. Gently fold in cheese cubes and cook just until heated through. Garnish with cilantro and serve over rice.

Cooks Illustrated

Welcome to the Farm

The crew harvesting chard
The crew harvesting chard

Dear Friends,

Well, the wait is finally over and the first week of the 2013 CSA is finally here. The first CSA distributions are always a real thrill for us. We have spent the last two months furiously putting seeds and plants in the ground, weeding them, watering them and weeding them again. In the spring, we monitor our crops constantly, looking for the smallest signs of growth, fretting over a few yellow leaves here and there. There is always a bit of anxiety for us before the share begins. We wake in the middle of the night thinking of our head lettuce wondering if we're going to have enough food for all of our share holders. It is always a huge relief to go out to the field and see thousands of feet of beautiful kale, hundreds of heads of lettuce, radishes and turnips poking out of the ground. The first harvests are some of my favorite days on the farm. The excitement is contagious and it feels great to finally be taking things out of the field after putting so much into them.

Standing out in our fields, looking at Summer Squash bursting through it's row cover begging to be uncovered, it amazes me to think back to the blizzard, when we lost our greenhouse. Standing waist deep in snow, looking at our collapsed greenhouse, a big mess of plastic, steel, and snow, we wondered how we were possibly going to rebuild and still get started on time. Now, here we are in the first week of June, the greenhouse has been rebuilt for months, the fields are filling up and the crops are finally starting to pour in. Now that we have planted almost all of our summer crops (the watermelons, cantaloupes, peppers and eggplant all went in last week) it is officially time for us to start preparing for fall. It always makes me chuckle that just as the first hot days of summer finally arrive, I immediately start to think about the fall. This past Friday I seeded over half an acre of winter squash in the field, and this coming Friday we will start our first fall kale, broccoli, cauliflower and brussels sprouts seedlings.

It looks like it is going to be great year! We have been able to refine some of our growing techniques and are trying some exciting new things that we think you will all enjoy. We are absolutely thrilled to have you all with us for the 2013 season. Kerry and I want to extend the most sincere and heartfelt thanks to all of your for supporting us and our farm. We love what we do here at Provider Farm. Every day, when we wake up before the sunrise, make our coffee, put on our boots and head out to the fields for the day, I am reminded how much I love to farm. We would not be able to run our farm and grow all the beautiful food that we grow without the support of our share holders. We are looking forward to seeing many familiar faces and meeting some new people in the share room this week!

Thank you and welcome to Provider Farm!

On Behalf of our Farm Crew

            Ben, Emma, Hannah, Louis, Marycia and Larry

                        Your Farmers

                                    Max and Kerry

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Frequently Asked Questions

Tell a friend or neighbor to pick it up and share the bounty.

Sorry, it is up to you to work it out with whoever you are splitting with, but we can't physically split bunches, lettuce, or other crops in the shop.  It is also up to you to be in charge of when you are coming to pick up versus when your share partner is going to pick it up.

We don't encourage splitting shares, but if you do so, please either alternate weeks picking up or come together. Please do not come separately picking up only half the share within one week. It makes for difficulty planning, heavier traffic on the farm, and confusion amongst the splitters of what has been taken (some items are simply not splittable i.e. a watermelon).