Provider Farm

From our fields, for your family

Shareholders

September 7, 2013

This Week's Share

Leeks, the harbinger of fall, enter the scene this week.  These sweet alliums are great sauteed into any dish.  Now is a great time to make the old fall standby leek and potato soup.

Also, the broccoli did indeed make it to the share table last week.  We will continue to have lots for weeks to come.

Recipe of the Week: 

Potato Leek Soup

Ingredients: 

3 tablespoons butter
3 leeks
6 – 8 potatoes
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

Directions: 

Make sure leeks are thoroughly cleaned before chopping to avoid a gritty soup. Chop leeks and potatoes. Melt butter and add leeks, cooking until limp and slightly browned. Add potatoes and cook five minutes, then add broth and simmer until potatoes are tender. Remove from heat and blend with immersion blender and add cream, salt and pepper. Return to low heat and cook 15 minutes more.

Credit: 
Kerry

The Squash Window

We're in squash city now!
We're in squash city now!

Dear Friends,

Much to our surprise the mercury has been dipping into mid 40's this past week. The mornings have been cool and covered in dew, the sun is rising later and later every day. We're still trying to remember where we put all our sweat shirts and other warm clothes we carelessly discarded when the spring turned to summer.  These cold temperatures have really taken their toll on the heat loving summer crops. The tomatoes are still producing but  they are slowing way down. Our summer squash and cucumber production continues to be virtually non existent and it looks like we may just have to wait until next year to see them again. On the upside though, our fall crops are really starting to take off. Last week we harvested the first of the fall broccoli and it is looking like a gorgeous crop this year. There should be plenty of broccoli for weeks to come and the cauliflower won't be far behind. Our sweet potatoes are also finally starting to take shape. After a bit of a shaky start, the tubers are forming nicely and if all goes well, we should start digging them by the end of next week. Sweet potatoes need to cure for a few weeks to allow the starches to turn to sugar, so we likely won't see them out in the share until October.

This past week we accomplished a major milestone of every season. We cut, windrowed and harvested all of our winter squash. While our yield was a bit lower this year due to all the rain earlier in the season, we were still able to bring in about ten thousand pounds of squash. That may be a bit less than what we were hoping for, but it's nothing to shake a stick at. The winter squash is one of the more sensitive of the fall storage crops. While the butternuts and blue hubbards can safely store all the way through the winter, the squash is extremely sensitive to cold. It's a good idea to get your squash out of the field before the temperatures drop consistently below 50 degrees and absolutely necessary to get the squash safely in the barn before the first frost. We harvest the winter squash similarly to the way that we harvest our watermelons. The difference being that we harvest the entire squash field at once, so we don't have to throw the squash quite as far as we throw the melons. On the other hand, it is a lot more work to harvest all the squash in a day compared to a few melons here and there.

The squash needs to cure in the field off the vine for at least a day before we pick it up into bins, so finding a few sunny days in a row is crucial to a successful squash harvest. While the weather was a bit uncertain earlier this week, we were able to find our window and get started on Wednesday morning. By Thursday afternoon, all the rows of squash were neatly packed into bins, ready to be loaded on the truck, brought home and loaded safely into the barn. Now that the squash is in it is a huge weight off our shoulders and we can focus on the sweet potatoes, next crop to harvest!

On behalf of your farm crew,

Ben, Emma, Marycia and Larry

Your Farmer's

Max and Kerry

Browse newsletter archive