Provider Farm

From our fields, for your family

Shareholders

September 28, 2013

There is quite a bit of share related news for the week.  Please note, starting October 15, fall share hours will kick in.  The share will close at 6:30 on Tuesdays and Fridays as the nights come earlier and colder.

Share renewals start this week.  Max or Kerry will be in the share room this week with renewal forms in hand.  Current shareholders will have the opportunity to renew your shares until October 18, when we will open them to the waiting list.

This week we will begin sales of our winter share.  Winter share pick ups will be Fridays 2-6 on a biweekly basis.  Eating locally year round in New England means lots of hearty winter vegetables in the winter share like roots, squash, garlic, some leeks and some winter greens (kale and spinach).  Sign up forms will be available in the share room.  Current shareholders will have priority for our winter share and shares will be available on a first come, first served basis.

The last share pick up the regular season is November 8 (on-farm) and October 27(Coventry).

This Week's Share

Winter squash is back in the share this week.  We will have delicata and carnvial along with red kabocha and buttercup.  The red kabocha and buttercup squashes have a dry texture and delicious nutty flesh and are great baked.

We also have red and green cabbage coming out of the field now and storage kohlrabi.  Our fall kohlrabi variety "kossack" grows big while staying sweet, crisp and delicious.  They're like fall melons!  They are great raw since they are so sweet and juicy.  Try them raw in salads and slaws, or cut them into sticks for snack and school lunches.

Recipe of the Week: 

Squash pancakes

Ingredients: 

2 cups mashed roast winter squash (butternut, acorn, etc.), peel and seeds removed
1/2 cup oil, plus additional oil or butter for frying
6 eggs
1 1/2 cups milk
2 t vanilla

2 cups whole wheat flour
2 cups white flour
2 T baking powder
2 t salt
1/4 cup sugar
1 t cinnamon
1 t nutmeg

Directions: 

In a large bowl, mix together the squash, oil, eggs, milk, and vanilla until thoroughly blended. Scoop the flour, baking powder, salt, sugar, and spices on top. Mix together lightly, then mix into the rest of the batter until smooth.

Heat a large skillet or griddle on medium-high and grease with oil or butter. Pour batter into circles 2-3″ across, with plenty of space between each pancake. Flip once the batter begins to bubble and turns a rich golden-brown on the bottom.

Servings: 
Makes about 3 dozen mediume sized pancakes
Credit: 
http://consubstantialpaneity.wordpress.com

Growing for Winter

Planting kale for winter harvests.
Planting kale for winter harvests.

Dear Friends,

The page has really turned and we find ourselves in full fledged fall mode. The trees lining all of our fields are starting to turn beautiful shades of red, yellow, and orange. The nights keep on getting a bit cooler and a bit longer. The weather this past week has been absolutely incredible. If we've had a nicer week on the farm, I can't recall one. We have been busy as ever, tilling in the fields and seeding cover crops to protect the soil over the winter. I love to look at the farm this time of year and see blankets of oats and peas abutting the broccoli and storage carrots. With every bit of cover crop we seed, we get to check another box off our season's to do list. There is still plenty of wonderful food pouring in from the fields as well. The cabbages are finally heading up and look amazing this year. The Brussels Sprouts aren't far behind, and we have our fingers crossed and don't want to tempt fate, but so far they look fantastic! Also waiting in the wings, is our smorgasbord of fall roots. The rutabaga, turnips, watermelon radishes, and parsnips are all looking incredible this year and we will start digging them as the cool temperatures continue to bring out their sweetness.

We spend a lot of our lives on the farm mimicking nature. So much of agriculture involves observing the natural processes and tweaking them just enough to reap the reward of healthy, fulfilling food. This time of year is no different, as we spend our waking hours behaving like one of natures most resilient survivors, the noble, majestic squirrel! I am sure that you've all noticed the squirrels act differently this time of year. They have a definite purpose right now, and they engage in this task with focus and determination. They are getting ready for winter, and they remind us that we should too. It is easy to get caught up in the pumpkin lattes, the apple cider and warm fall sweaters and forget that this glorious explosion of foliage and comfortable weather will at some point yield to winter. So we, like the squirrels, have our task in front of us, we have thousands of pounds of food still to harvest, some to eat now and some to store away in our root cellar for the long New England winter. Unlike the squirrels though, we aren't just putting food away, we're still planting! Even amidst the busiest harvest season of the year we are still putting seed and plants into the ground thanks to our high tunnel, greenhouse and other methods of season extension. This past week, we filled our high tunnel with little baby kale plants and we began preparing our greenhouse beds for winter spinach. Now, I love turnips and acorns as much as the next guy, but it is sure nice to look forward to something green growing out of the bleak, frozen ground of winter.

On behalf of your farm crew

Ben, Emma, Larry and Maryica

Your Farmers

Max and Kerry

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