Provider Farm

From our fields, for your family

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June 29, 2013

This Week's Share

Last but not least of the spring brassicas to come in is the red cabbage. We have lots of these beautiful heads to add color and crunch to your meals.

The cucumbers that started to trickle in in ernest at the beginning of last week have turned into a flood.  Now is the time to make pickles!  Don't wait until the end of August.

The alliums continue to roll in to the share baskets.  We now have spring onions which are really just young onions with their greens.  Chop them up into everything as you would onions, they're great for cooking or eating raw.

Don't forget to check out Max's educational video about Shunkyo semi-long radishes on facebook.  If you are not a facebooker, the semi-longs are a new crop for us this year and a good summer radish, thats is mild and sweet.  They're great for salads.  Don't forget to peel it before using as the skin is a little bitter.

Recipe of the Week: 

Refrigerator Pickles

Ingredients: 
  • 3 Lb. pickling cukes
  • 5 c. water
  • 1 1/4 c. cider or white vinegar
  • 1 c. sugar
  • 1/4 c. salt
  • 2 dill flower heads
  • 3 garlic cloves
  • 1 chili pepper
  • 1 tsp. pickling spice
Directions: 

Bring to a boil water, vinegar, sugar, salt. Let cool. Slice cukes into rounds and put them and the rest of the ingredients in a sterilized jar and pour cooled liquid over them. Put in refrigerator.

Credit: 
Max's former boss's Meghan Arquin's amazing pickles!

Crunch Time

That's a lot of squash!
That's a lot of squash!

Dear Friends,

            June has finally wrapped its self up into a neat little bundle and we are on our way to July. With all this warmth and humidity, things are finally starting to grow out there. Our watermelons and cantaloupes have started vining out, and the melon field is now all but a sea of green dispersed with little yellow flowers, the tomatoes in the field are growing nicely, and we're even starting to see little baby eggplants and peppers. Of course, with the turn of the calendar page and the warm weather we have reached the point of the season where we will start to be saying good bye to some things.

            We picked our last peas of the season on Thursday, and have already mowed the field and harrowed it in. The spinach, radicchio and broccoli are all a little too dainty for the summer heat so we will be saying good bye to them.  Not forever, we will see them again in the fall. While it is always a little sad to say good bye to crops, there are a lot of great things on the horizon. So just like you put away your favorite sweaters and mittens every year and pull out the tank tops and short pants, let’s all say good bye to the spinach and hello cucumbers!

            I can't think of July without thinking of August, and I can't think of August without also thinking of July. The two months are permanently fused in my mind. July and August have a special connotation to us here at Provider Farm, and really probably to most farmers across the country. For many people, July and August make them think about barbecues, family trips, fire flies, and relaxing. For us, July and August represent the absolute peak of the farming season. The time of year that we prepare for all spring and then recover from all winter.  As much as my body might suffer and my eye might twitch, I love to see the sun rise over our squash fields in the morning, complete an eight hour work day by noon, and spend the evenings packing greens and weighing boxes.

            Over the next sixty days we will harvest thousands of pounds of delicious food, plant a couple acres of fall crops, and weed more than a few miles worth of summer crops. There is no doubt that July and August are hard months here on the farm, no doubt our hardest, but it is from this difficulty that we are able to reap our greatest rewards.

            On behalf of your farm crew,

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

                                    Your Farmer's

                                                Max and Kerry

In the share room...

As we've moved into summer, Fridays have become awefully busy at our share pick-ups.  If you'd like a less crowded experience with full baskets and have a little schedule flexibility, Tuesdays are more relaxed and we might have a chance to say "hi" instead of running around like our pants are on fire!

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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).