Provider Farm

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June 22, 2013

This Week's Share

Lots of cabbage coming in to make slaws with for your first days of summer barbecues. The big heads of napa cabbage, otherwise known as chinese cabbage, are great for making stir-fries.  THe leaves and ribs are crispy raw and great for salads and slaws.

Wakefield cabbage,a small pointy headed green cabbage, are sweet and especially good raw.

The summer squash and zucchini that were trickling in are now ramping up with these sunny warm days and we will start to see it in abundance.

Also new this week, everyone's favorite--carrots!!  These early summer carrots are sweet as can be and, best of all, there are a lot of them!  We should have carrots into the fall.

This week, we debuted our apprentices Emma and Ben in the share room.  For the rest of the season, they will be in there every other week taking care of you guys.  I always say the share room is the most important part of the farm and it's always a joy to see everyone come in and delight in the veggies.  It's the final product of their hard work and a good lesson in share room management.

Recipe of the Week: 

Karen's Yummy Chinese Cabbage and Olive Salad

Ingredients: 
  • One small Chinese cabbage washed and chopped
  • 1/2 cup chopped kalamata olives
  • 1/2 cup grated gruyere or parmesan cheese
  • red wine vinegar to taste
  • 1 clove garlic, chopped
Directions: 

Mix the ingredients and serve.

Credit: 
Karen Romanowski

Lettuce Mix and Lightning Bugs

Armloads of carrots
Armloads of carrots

Dear Friends,

            What a difference a week can make! After nothing but sunny warm days, last week’s cloudy, rainy weather is now nothing more than a memory. The fields have all dried (mostly), the squash is finally growing, and we can continue with our ever present quest to rid the fields of all unwanted weeds. We are starting to finally feel our baskets burst with the diversity that we come to expect as CSA growers. The earliest cabbages have headed up, adding some heft and crunch to the share. The earliest spring carrots have finally sized up and are ready to pick.

            The first carrot harvests of the year always feel like welcoming back an old friend. Though we store carrots for most of the winter, and this year even tried over-wintering some carrots under a low tunnel in the field, nothing compares to a fresh spring carrot. We are also starting to see some of the spring crops begin to wrap up, the radishes are all but done, as is the kohlrabi. The summer crops are starting to really take off.   The Asian eggplants are putting out their beautiful purple flowers, in stunning contrast to the pale yellow flowers of the watermelons nearby. We are even starting to see loads and loads of green tomatoes in the high tunnel, Kerry and I in an all out competition to see who can find the first blush of red.

            Last weekend Kerry went to Rhode Island to celebrate father's day with her dad Larry, and left me alone on the farm to tend to the animals and make sure the vegetables didn't run away. At this time of year, it is pretty difficult for both of us to leave the farm at the same time for more than a few hours. While this may seem terribly confining to some, I real don't mind. Truth be told, I would rather never leave, and often find myself offering to hold down the fort while Kerry fulfills our various obligations to friends and family. I love being alone on the farm, especially in the early hours of the morning and late afternoon and evening when there is a real magic around the farm. Whether it is time spent in the far pastures with the cows, or walking through the garlic, watching the barn swallows swoop and dive, time spent being on the farm without actually working is crucial for our relationship with the land.

            This past Saturday, however, found your humble narrator beating his head against our seeding tractor that wouldn't start. In the midst of all the rain, earlier in the week, I saw a brief window in which I could get some salad mix, lettuce and bok chi in the ground.  I had everything all set to go, the fields dry enough to plant, the seeds ready, rain clouds forming above me giving me the narrowest of windows to get my job done and the tractor in an all too predictable turn of events, died in the field. The obvious downside to relying on tractors built in the 40's and 50’s are that you're relying on tractors built in the 40's and 50's. They pretty much require constant coaxing to keep their engines running. While I can rarely make them purr, I can usually get them to cough, spit and spring to life, at least enough to get done what I need to get done. This past Saturday however, I was stumped. I spent literally hours, trying everything I could think of, frustrated and dejected, inspiration struck, and I was able to identify a burnt out starter switch. One of my favorite sounds in the whole world is when the engine cranks and fires after hours and hours of nothing but clicking and a menacing silence. With a few spins of the wrench, a little bit of hot wiring I was able to get back on my trusty steed and finish seeding with barn swallows swirling over head in the fading afternoon light.

On behalf of your farm crew,

            Ben, Emma, Hannah, Larry, Lewis, Marycia and Nick

                        Your Farmer's,

                                    Max and Kerry

NEW!  Melville cheese from the Mystic Cheese Company now available in the share room!!

We will now be selling Mystic Cheese Company's yummy Melville cheese when you pick up your share.  Melville is a yummy soft cheese great on bread but also melts really well and pairs really great with all our veggies in cooking.  Pick up some next time you come in.  For more information about the Mystic Cheese Company, check out their website www.mysticcheese.com

 

 

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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).