Provider Farm

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September 14, 2013

This Week's Share

The Broccoli is going crazy out there.  You'll see lots of it in the shareroom this week.  It's cousin Cauliflower is starting to ripen, and we may begin to see it in more modest amounts soon.

Winter squash enters the CSA scene this week.  We'll have the well known acorn as well as lesser known sweet dumpling and delicata.    All three can be roasted in the oven, face down with their seeds scooped out.  Delicata squash in particular has a very thin skin so don't worry about peeling it.  Just serve it whole and eat it up, it adds great texture to the squash.

Recipe of the Week: 

Sauteed Delicata Squash and Leeks with Sage

Ingredients: 
  • 1 delicata squah, cut in half, seeds scooped out, and then cut into 1/2" half rings (keep skin on squash)
  • 1 leek, throughly cleaned, and chopped
  • 1 tbs. olive oil
  • 1 sprig of sage, leaves removed
  • 1 tbs. butter
  • salt to taste
  • 1/4 c. water or broth
Directions: 

1. Add oil to skillet on medium flame and add leeks. Cook until translucent, but do not burn.
2. Add deilcata squash and cook, stirring until it begins to brown. turn down heat if necessary so it doesn't burn.
3. Add water or stock. Put lid on and cook until squash is tender. Add water if necessary, but let water cook off as squash softens.
4. Add salt to squash to taste.
5. Optional: Melt butter in separate skillet and add sage leaves. Cook until butter turns light brown and sage turns crispy. Pour over squash.

Credit: 
Kerry

Smelling the Roses

Most Improved field of the year!  Thanks to soil analysis from UCONN extension, we're looking at record harvests of these beauties.
Most Improved field of the year! Thanks to soil analysis from UCONN extension, we're looking at record harvests of these beauties.

Dear Friends,

After a brief mid-week retreat back into the sweltering heat of summer it looks like fall is here to stay. Just a little over two months ago, by the time the clock struck 5:30 am, the sun was already beginning to shine and Kerry and I were already well into our day, harvesting greens and lettuce. These days the coffee is barely made by 5:30 and it is sure dark out there. Undeterred by the cool wet mornings, we press onwards. The fall brassicas have really started to boom, this past week we harvested well over 700 pounds of beautiful and delicious broccoli. The kales are continuing to produce nicely and the cauliflower is right around the corner. We are even starting to see the buds of our Brussels Sprouts forming and the fall cabbage beginning to head up. After a week curing in the barn, the first winter squashes are ready to eat and you will start to see Sweet Dumpling and Delicata squash in the share this week. The tomatoes have slowed down almost to a stand still, I'm not sure how long they have left so enjoy them while you can.

Early this Saturday morning, with the sun barely creeping over the horizon and the cold night air still hanging low in the paddock, I walked through the wet pasture, getting ready to move the cows to a new piece of grass. The cows slowly noticed me, some acknowledging my presence by standing up, others casually indifferent to my being in their vicinity. As I went about moving the cows on an absolutely beautiful fall morning, I was struck by how much I enjoy moving the cows, but how more often than not, I don't have time to sit back and actually enjoy moving them. There are many tasks on the farm that end up like this over the season. Things that we love to do, even things we get to do every day, that end up as just another task on the list that we must get done as quickly and efficiently as possible. While I love getting things done fast, with everyone moving like a well oiled machine, it is still nice to sit back and smell the roses(or cows in this case) every once in awhile. One of the biggest struggles we've found with farming is taking the time to enjoy what we do, while still getting everything done. Subsequently, this is also one of the hardest things to demonstrate and try and teach our apprentices every year.

As the years progress, I have come to realize that this is one of my favorite things that the Fall provides us with. While it is nice to sleep a bit more and not have to worry about sun stroke, it is even better to for us to enjoy the fruits of our labor.  While we still have plenty to keep us occupied, it is wonderful to have more of an opportunity to appreciate all of the beauty that surrounds us on a daily basis.

On behalf of your farm crew,

Ben, Emma, Larry and Marycia

Your Farmer's

Max and Kerry

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