Provider Farm

From our fields, for your family


October 3, 2013

Just a reminder to get your renewal forms back to use by October 18th, and your winter share sign up forms too.  We expect they will sell out by the end of this week.

Due to input from several shareholders, we will be closing our on farm share distribution at 6:45 (instead of 6:30) starting Oct. 15.


This Week's Share

We are really excited to bring in a beautiful crop of brussel sprouts this year!  After a rather dismal performance last year, its great to see these little green nuggets looking great in the field.  If you've never seen brussel sprouts growing before, they're pretty neat . They grow up the stem of the plant, a little sprout in the the nook where each leaf attaches to the stem.    We deliver them to you still on the stem, like beads on a string.  Its a fun little task for little hands to pluck them off the stems.

Besides being cool looking, these buggers are delicious (and also trendy, I've been seeing them on so many hip restaurant menus latly).  Try them steamed, sauteed, or roasted.  Some have maligned the sprouts because of bad childhood overcooked sprout experiences, but they don't have to be mushy! 

Also, the watermelon radishes are back!  These radishes are a real treat!  When you slice open their green-white exterior, it reveals their beautiful rose insides, just like a watermelon.  The radish is sweet and crisp, great raw or cooked.  You won't be disappointed!


Recipe of the Week: 

Stir-Fried Brussels Sprouts with Garlic Aioli Dipping Sauce

  • 1 lb or so Brussels sprouts
  • 6 cloves garlic
  • 1/4 cup mayonnaise
  • 2 tbs olive oil
  • soy sauce

Heat oil in a pan and put in sprouts. Stir and fry for five minutes. Pour some water over top, turn down the heat and let cook, stirring occasionally. Add water as needed to keep from burning but don't put too much. As they become tender, let the remaining water cook off. Add some soy sauce to taste and let fry and brown. Serve with aioli to dip them in.

Aioli: Chop garlic and mix into mayonnaise. Its that simple and SO GOOD!! You'll start putting it on everything!

The Pride of New England

Fall root fields.
Fall root fields.

Dear Friends,

The leaves keep on falling, the sun keeps on shining and we are rolling here on the farm. October is my absolute favorite month of the year. The trees are changing, more and more of the fields are sown with cover crops, and we're finally able to take a deep breath and take stock of where we are. The fall harvest continues to impress as we venture out into the fields each dew soaked morning. We have been delighted by the consistency of our fall broccoli this year, easily some of the best we've ever grown. We have begun digging some of the more interesting roots, venturing into the rutabaga, celeriac and golden turnip fields for the first time.

All of our root crops are looking awesome this year, especially the Watermelon Radishes which should be making an appearance in the share in the next few weeks. The sweet potatoes we dug in the middle of September are just about cured and you should be seeing them in the share room before too long. When the sweet potatoes are harvested, they taste starchy and are not sweet at all. It takes a few weeks of high heat and high humidity to convert the starches to sugars and bring out the sweet flavor we all know and love. After a long season of waiting and watching, it looks like the Brussels Sprouts are finally ready to go. Brussels Sprouts are one of our absolute favorites but they can be a tricky crop, and we're always excited when they turn out nicely.

Every year, there are some crops that do great and others that don't really turn out so good. We have had a less than stellar winter squash year and the onions ended up being a flat out disappointment. However, amongst a few disappointing crops there is always a beacon of light, a ray of hope if you just know where to look for it. This season one of the most pleasant surprises for us has been the humble rutabaga. We grew rutabagas last year and they were really nothing to write home about. Not our worst crop but certainly not our best. No one really seemed to notice, but I did. Rutabagas tend to be a bit overlooked.

Most people will eat one rutabaga a year on Thanksgiving and never give them much thought besides that. For me, Rutabagas really capture my imagination.  Rutabagas, more than anything else, are my ideal representation of hearty, austere, good old fashioned winter eating in New England. I can't see the enormous, purple topped roots without thinking about crisp air and a hard day's work followed by wood stoves, stews and 4pm sunsets.

Rutabagas grow dense, green foliage that will completely fill in a field, hiding the hearty roots underneath. It is always a thrill to push the green canopy apart and see an award winning crop of roots underneath. We eat them all the time, one Rutabaga provides more than enough for a few meals, we like em mashed, baked, roasted or raw (well, Kerry does, Max, not so much). So as you fill your bags with old familiar favorites like carrots, potatoes, broccoli and kohlrabi, don't forget about the humble Rutabagas! They may not win many beauty pageants but they'll always be there for you when you need them!

On Behalf of your farm crew,

Ben, Emma, Larry and Marycia

Your Farmers,

Max and Kerry

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