Provider Farm

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August 30, 2013

This Week's Share

Our storage red and yellow onions are in the share this week.  This year's crop of storage onions suffered a good hit from our arch nemesis, the onion thrip, affecting their quality and their ability to store well, so we have a week or two of red onions, get 'em while you can!  We did our best to grade them and keep only the good ones for you, but there might be a soft one or two in the bunch.  They are still delicious and pungent, and the yellows are especially good for carmelizing.

The broccoli is heading up as we speak, and boy oh boy, is there a lot out there! Maybe, if we're lucky, it might make an appearance in the share room this week.  We'll just have to wait and see!

Recipe of the Week: 

French Onion Soup

Ingredients: 
  • 5 onions
  • 2 tbs. butter
  • 2 tbs. olive oil
  • pinch of thyme
  • 2tbs. dry sherry or white wine
  • 3 1/2 c. beef stock
  • salt to taste black pepper
  • slices of good toasted bread
  • grated gruyere cheese
Directions: 

Put soup pot over medium-low flame and add oil and butter until melted. Add chopped onions and a pinch of thyme, and stir occasionally. When they begin to brown after about 15 minutes, turn the heat down and cook, stirring often for 40 minutes. This is the hard part! Don't let them burn during this slow cooking process. The onions will turn a rich brown.
Add sherry or wine and turn up heat to high and stirring continuously, cook off sherry or wine. Add stock and bring to boil then reduce heat and let simmer for 20 minutes. Add salt and pepper to taste but don't skimp on the salt. It'll bring out the flavor of the soup.
Pour soup into oven proof bowls, float bread slices on top and sprinkle cheese. Put in broiler until cheese is melted and voila!

Credit: 
The Joy of Cooking

Catching our Breath

Getting our yellow onions ready for the share.
Getting our yellow onions ready for the share.

Dear Friends,

Believe it or not, but Labor Day weekend is upon us. It feels like just yesterday we were looking for the first crocuses, wondering if spring would ever arrive. We have even started to see the first hints of red, yellow and orange amongst the green canopy of trees. On the farm this year, like every year we are eager to make the transition from summer to fall. Despite the cooler temperatures some of our summer crops are continuing to produce nicely. The colored peppers have really shined this year and they continue to fill our harvest buckets with a lasting sweetness of summer. This is a fun time in the share room, it's not often you get to see our tomatoes rub shoulders with your winter squash, your bell peppers hanging out with your broccoli and collard greens. While some crops slow down at this time of year, others relish the cooler temps and start to thrive. We have already began picking from our fabulous fall kale field and it looks like the first fall broccoli isn't far behind.

The beginning of September gives us a brief but valuable opportunity to catch our breath a bit as we prepare to harvest our fall crops. We will continue to seed greens, lettuce, radishes, and spinach right up until the end of September but by and large most of our plantings are behind us. The weeds also begin to slow down right about now. At times in July we finish weeding a bed and a few days later we basically need to weed it again. This can be frustrating and make our hard work feel futile. At this time of year when we weed a crop it really tends to stay weeded. This takes an enormous amount of pressure off of us and we're able to breathe a sigh of relief.  Last weeks rain was a welcome sight for us on the farm and we were able to seed a few acres of cover crop. Cover Crops are an important part of farming for us and they can fulfill a number of roles. They protect the soil from erosion during the winter, keep the soluble nutrients from washing away, suppress weeds, add organic matter to the soil and even fix nitrogen.  One of my favorite things on the farm is seeing the oats, peas and clover begin to fill in the fields we're done with for the year, blanketing them in lush green and tucking them in for a winter's rest.

On behalf of your farm crew,

Ben, Emma and Larry

Youur Farmers

Max and Kerry

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