Provider Farm

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June 8, 2013

This Week's Share

Fresh out of the field this week we have beautiful beets.  This spring, we are growing three varieties: golden, early wonder (dark red roots and beautiful tops), and chioggia (when sliced, they have a red and white bulls eye pattern).  All of our beets are coming out of the fields with beautiful tops.  Don't throw out the tops!  They are delicious cooked.  We have tons of beets in the field and expect to have them all the way to the fall.  The early wonders and chioggia are ready to go and the goldens are still a little small and will be coming to the share soon.

Also new this week, we have purple and green kohlrabi.  This veggie is a new one for a lot of folks.  Looking slightly alien like, they have a wonderful crisp bulb I liken to a cross between broccoli and apple.  It can be chopped into salads, made into kohlrabi sticks for lunch boxes, or tossed into soups and stir-fries.  The greens can also be cooked as you would kale.

Last week, we had a surprise harvest of broccoli.  It started as a trickle for Tuesday but by this weekend, it must have been inspired by Andrea and has turned into a flood.

 

 

Recipe of the Week: 

Roasted Kohlrabi

Ingredients: 
  • A couple kohlrabis, greens and peel removed, chopped into cubes
  • enough oil to coat kohlrabi
  • 1 tbs. minced garlic
  • sprinkle of salt
Directions: 

Set oven to 450. Toss ingredients in a bowl until kohlrabi is coated and then spread kohlrabi onto baking sheet. Place in oven for 30 minutes or so, stirring every 5 and cooking until browned.

Credit: 
the internets

Settling in for the Long Haul

Kerry with a load of beets
Kerry with a load of beets

Dear Friends,             

            Welcome to week two! Thank you, everyone for making our first week of CSA distribution so wonderful. It was great to see so many familiar faces and meet so many new people. It is such a pleasure to finally be able to start harvesting the crops we have worked so hard to cultivate. I really love filling the share room baskets full to the brim, only to see all that produce leave in the bags and baskets of happy shareholders.

            Those of you who have been members with us in the past know full well that this is really only the beginning.  For those of you who are joining us for the first time, we want to take a moment and remind you that the share will continue to grow and change in variety and size as we progress through the season. The condition of your share will reflect the conditions in the field. We encourage all of our members to cultivate a sense of adventure and openness to trying crops that they may have never heard of, or maybe revisiting some things that you might have dismissed as icky or otherwise unpalatable. The joy of CSA eating is that you can mix in some interesting new flavors with your old favorites!

            As I write this letter, the sun is shining brightly and the cows are lounging in the shade where at this time yesterday, we were considering throwing the cows a few life jackets and heading for higher ground. Despite the uneven weather we have been enduring, the fields are really starting to shine. We are starting to see the littlest, tiny baby summer squash, our early carrots have finally turned from white to orange, our peppers and eggplants are green and lush in their adolescence and our precious watermelons are settling in nicely and putting out new growth. Farmers are notoriously fickle when it comes to the weather, 'we need rain, but only so much, and not when we don't want it'.  Friday's down pour left us with some standing water in our fields, but it appears no harm was done. We are fortunate that our fields drain quickly and within a day or two we should be able to get back at it.

            Now that our first harvests are behind us, we can finally start to really settle into the season. Even though we start getting things ready in the early spring, I never really feel like the season has started until the CSA begins. The schedule of weekly CSA distributions gives my life a structure that I find comforting. Even if we don't do anything else, so long as we harvest everything we need to, we will at least make it one more week. We are still a bit rusty when it comes to harvesting things these days, reminding ourselves how to do tasks we have done a thousand times, but not in the past 5 months. Fortunately harvesting arugula and beets is just like riding a bike and I feel like we can already take the training wheels off. While we are nowhere near the well-oiled farm crew machine that moves through the fields, filling buckets and bins like a swarm of locusts in August, I can feel us getting our sea legs back. I would like to say that settling into the farm season feels like getting into a warm bath, but truth be told it feels a lot more like running full speed off of a dock, jumping into the frigid ocean and then swimming to England. By the time you lose sight of the shore (or July rolls around) you forget the water is even cold.

            On Behalf of your farm crew,

                        Ben, Emma, Hannah, Lewis and Larry

                                    Your Farmers    

                                                Max and Kerry

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