Provider Farm

From our fields, for your family


September 21, 2013

Renewals will begin the first week of October.  We will be in the share both days with your renewal forms in hand.  All current shareholders have an opportunity to renew for next year before we open the share to our waiting list, so don't worry about losing your space for next year!  We will make sure you have the opportunity to renew.

This Week's Share

As we say good bye to tomatoes, we welcome in the true fall crops. Celeriac, a most unusual looking root vegetable, festoons hearty fall stews.  This knobby root, highly regarded by French cuisine, is related to celery, and shares a flavor quite similar to it.  To use the root, just give it a good scrubbing, peel away its outer skin and use it in soups, root roasts and stews.  My favorite is to add half a cup or so to potatoes I'm boiling for mashed potatoes and then mash 'em up.  Adds lightness and flavor to the potatoes.

Recipe of the Week: 

Celeriac Apple Salad


For Salad:

  • 1 celeriac trimmed and finely julliened 
  • 2 fresh apples finely julliened 

For Vinaigrette :

  • 1/2 tsp finely grated Meyer lemon zest (or regular lemon zest) 
  • 2 Tbs meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
  • 1 tsp djion mustard 
  • 1/2 tsp honey (to taste)
  • 1/2 shallot – skinned and finely chopped
  • 2 tsp finely chopped fresh dill (or other fresh herbs)
  • 4 tablespoons extra virgin olive oil
  • 1/8 teaspoon sea salt
  • freshly ground black pepper to taste

Place all vinaigrette ingredients in a jar, close tightly with a lid and shake for about a minute until ingredients are well combined. Toss with apples and celeriac.

Serves 4
adapted from

A Lesson in Letting Go

Bye bye cauliflower!  The harrow turning it in.
Bye bye cauliflower! The harrow turning it in.

Dear Friends,

The nights keep getting a bit shorter and a bit colder as we make our way towards the end of September. We are reaching the point where we have to say good bye to some of our favorite summer crops. After an absolutely stellar season, the tomatoes have finally breathed their last breathe and will no longer be available. While we will miss them, they had a fantastic run, we're already looking forward to the finding the first ripe ones next year! The peppers and eggplants are a bit hardier than the tomatoes and while they are starting to slow down a bit, we still have plenty to go around. On the bright side, the fall crops are really starting to come in. The broccoli continues to impress and the Brussels Sprouts and Cabbage are looking pretty nice themselves. The storage Kohlrabis are taking shape nicely in the field as well. The variety of kohlrabi we grow in the fall is called Kossack. Unlike the spring varieties, Kossack can get absolutely huge(I'm talking volley ball sized) without getting woody or pithy. They are unbelievably sweet and crunchy and a real fall treat if you've never had one before. We're also starting to see some more root crops start to come in. The celeriac's are ready this week and the parsnips, turnips, rutabagas, and watermelon radishes won't be far behind.

As we get closer to the late fall, we have a tendency to try and put the farm on auto pilot.  Unfortunately we really can't take our hands off the wheel until the season has totally and completely wrapped up. We are slowing down for sure, but we still have to manage. We have to manage our time, our crew, our schedule, and unfortunately we still have disease pressure to manage as well. Earlier this week we started to notice a bit of discoloration in some of our cauliflower. Very pale lesions around the leaf edges on most if not all the cauliflower. Strange we thought, but a not terribly worrisome. We then started to notice the leaf veins turning black where the lesions were. Uh-oh. A visit from our extension agent confirmed that we were looking at the bacterial disease 'Black Rot' in our cauliflower. As the name suggests, once plants get this disease, first they turn black, than they rot. Not too fun at all.

 While we never really had to deal with this particular problem when we were farming in Massachusetts, this is the second year we have had to deal with Black Rot in our fall Brassicas. Last year, we left the field alone and hoped for the best. We watched as the lesions spread from our cauliflower to our Brussels sprouts, kale and cabbage. While we still got a good crop out of our fall brassicas, the damage was tremendous, and we regretted not acting sooner. This year we had a tough choice on our hands. We could basically do nothing again and hope for the best, or we could take out the infected cauliflower and try to slow the spread of the Black rot through the field. While it is never an easy choice to do a crop in before its time, we felt like it was really the best decision. We would rather lose some cauliflower and save our cabbage, broccoli, kale, and brussels sprouts. Some of the cauliflower plantings looked better than others and we only ended up taking about half of them down, so hopefully there will still be cauliflower in the share, just a bit less than we were hoping for.  One of the best lessons I've learned as an organic farmer is sometimes the quicker you can just let go, get the mower out, and move on, the better you will be for it.

On behalf of your farm crew

Ben, Emma, Marycia and Larry

Your farmers

Max and Kerry

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