Provider Farm

From our fields, for your family

Shareholders

August 10, 2013

Meeting Place Pastures pastured pork is back in the shareroom.  I put in a BIG order this time around, so there should be plenty to go around.  We have sweet and hot Italian sausages, breakfast sausages, chops, chorizo and bacon.  Looks like its BLT time!

This Week's Share

It sure feels like fall around here!  These cold nights and chilly days have really slowed down our last planting of zukes, cukes and summer squash.  They will be in the share, but in limited quantities depending on what we get out of the field.  The chill is also slowing our colored peppers from coming on.  You'll see some reds in the basket but they're reluctant to turn colors uninspired by those orange leaves I saw in the maples the other day.

We did find a nice dry window this past week to pull our onions out of the field and put them away to cure in the greenhouse.  The crop looks pretty good this year, not as amazing as last year, but still plenty to keep us in onion through the fall.  You'll see them in a couple weeks in the share once they are properly cured for storage.

That being said, our fall brassica field is looking beatuiful, dark green and grows everytime we turn our back.  We'll start harvesting kale, toscano, collards and rainbow toscano out of there soon!

We also took a look in the potato field and pulled out some beautiful dark red norland potatoes for the share this week.

Recipe of the Week: 

Potato Bomb

Ingredients: 

A couple lbs potatoes depending on how many you are feeding
a drizzle of olive oil
salt
pepper
onions
garlic
herbs (some good ones include thyme, parsley, oregano)
bacon or salami, if desired

Directions: 

Heat your grill to medium high.Chop potatoes into small cubes. Chop onions and garlic. Mix together in bowl with herbs, salt and pepper and drizzle olive oil and mix until well coated. Throw in some meat if desired, or experiment with other ingredients (sauerkraut is good, or red peppers). Pour potato mixture on to a sheet of tin foil big enough to fold over and fold the edges to make a closed pouch. Place on grill and roast for 15 minutes, then flip. Roast for about 15 minutes more and then check. If potatoes are tender and browned, then its ready!

Credit: 
Kerry's friend Scotti Goss grew up with her mom making "bombs"

Moving On

Loading the onions into the greenhouse to cure
Loading the onions into the greenhouse to cure

Dear Friends,

The gorgeous weather has continued to roll right along. After a season of so many extremes it has been a real treat to have such crystal clear perfect days. We continue to be inundated with a plethora of really nice summer crops. The melons are especially delicious and abundant this year,  by far some of the best watermelons we've ever grown! The winter squash and potatoes are both shaping up to be excellent crops for us this year, it is hard to believe that we will be harvesting our winter squash in about three weeks. This past week we took advantage of the sunshine and harvested all of our storage onions. The storage onions must be cured before they will store and we are very much at the mercy of the elements when it comes to determining if we will have a good crop or not. So far the yellow onions are looking good but we lost almost 75% of our red onions do to rot in the field, so enjoy the reds while you can because they won't be here for long. Speaking of storage crops, apple cider, flannel shirts and all things autumn this past week we also began seeding spinach in the field again, a sure sign that the leaves will be changing before we know it.

A few days ago, while Kerry and I talked excitedly about the impending self imposed destruction of our early tomatoes our apprentice Ben remarked:

    "I guess I'll know I'm a real farmer when I'm excited about destroying one of my productive, abundant crops!"

We all had a bit of a good humored laugh with this one but there is some real truth to this statement. It is not so much that Kerry and I love to destroy our productive crops but rather that we love the change. I crave the transitions from season to season on the farm almost as much as I feel any feeling in my life. Every summer I ache for the chill of fall, my sweaters and a mug of hot cider. During those cold October mornings, picking leeks with frozen fingers watching the barren trees sway in the chilly wind, I long to see the snow fall, to settle in next to the fire and make next year's crop plan. One of my favorite things about New England is the change of the seasons, and farming gives me a profound appreciation for those seasons. So, while I don't necessarily love chopping down our early tomatoes to make room for the fall cucumber experiment, I can't help be excited about what this transition represents. While I absolutely hate losing a crop, there is no better feeling than doing a crop in after you've had a long and productive relationship with it. Besides, every real farmer knows you're never really saying goodbye, only 'see you next year'

On behalf of your farm crew,

Ben, Emma, Hannah, Lewis, Marycia and Larry

Your Farmer's,

Max and Kerry

Browse newsletter archive