Provider Farm

From our fields, for your family


July 6, 2013

This Week's Share

We are deep into the summer crops now with basil making its way through the door. Blend it up into some pesto and serve over pasta for an (almost) no cook meal for these hot days.

Recipe of the Week: 

Basil Pesto

  • 1 lb fresh basil
  • 1/2 lb. grated parmesean cheese
  • olive oil
  • clove of garlic
  • pine nuts (or walnuts, but we prefer the pine nut flavor)

Put the basil, nuts and cheese in a food processor. Blend and drizzle in olive oil by taste. Don't skimp on the oil! It adds flavor and moisture and ties the flavors together. Put pesto on pasta, or just about anything really! Pesto can be frozen (divide into serving amounts) and eaten all winter!

Farmer Kerry

Ode to the Pickle

Baby melons!
Baby melons!

Dear Friends,

    The weeks keep flying by, and if I say so myself, we find ourselves in the midst of a heat wave. The cold rainy days, and water logged fields are now a distant memory as we spend our days sweating in the dust. There was a point a few weeks ago where I doubted we would need the irrigation pump again this season, but now we find ourselves firing up the pump again. The hot weather is a little hard on the farmers but great for the crops, so long as we can keep the pump running and the water flowing. RIght before our eyes, the plants seem to be tripling in size. The summer crops are all growing nicely, the winter squash has even begun to vine out, it won't be long now before we start to see the first little baby butternut squash starting to form on the vine. We have started to see the first peppers and eggplants begin to fruit, they are still tiny, but hopefully it won't be long now. We even caught a glimpse or two of a few softball sized watermelons beginning to appear out in the field. Hopefully the melons will hurry up, if it's going to be this hot out, we should at least have melons to eat!

    It starts with one. One plump, ripe cucumber. Hiding in a nest of foliage, flowers and unripe brethren. The first cucumber. The first cucumber is always special, Kerry and I won't admit it but we are constantly competing with each other to find the first of each crop. Quickly, one cucumber becomes hundreds, if not thousands. Before we know it, we are buried to our necks in cukes. We could probably fill a swimming pool and take a dip if we really wanted to. It feels like we have cucumbers coming out of our ears. The cuke and squash pick can be a little brutal at times, we grow a good amount and we have to pick them three times a week, bent at the waste for 1000's of feet, arms scraped by the prickly plants. The crew quickly tires of the hours we spend each week hunched over filling our buckets with cuke after cuke after cuke. It is times like these when one really learns to appreciate the pickle. While I am always in awe of the transformation the plants go through, the growth, flowering and fruiting, there is no magic that occurs on the farm I find more pleasing than the transformation from cucumber to pickle. Sure, unlike a watermelon ripening, pickling a cucumber isn't exactly the magic of mother nature, but it is magic none the less. I have never eaten a pound of cucumbers in one sitting, but I have easily eaten two pounds of pickles, without even sitting down. My personal favorites are a refrigerator dill pickle, made from a recipe I learned on the farm in Massachusetts(it was in the newsletter last week). Quick, easy, delicious. I can't say enough about them. There is an old saying 'make hay while the sun shines' we don't make hay here at Provider Farm, but we do make pickles!

On behalf of your farm crew

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

        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).