Provider Farm

From our fields, for your family


October 12, 2013

Starting this week, the on farm share pick up will close at 6:45 due to the earlier nights.

The deadline to hold your share is Oct. 18 so get your renewals in!

This Week's Share

This week we'll have pie (sugar) pumpkins in the share.  In contrast to the big inedible "Jack-O-lantern" types, these are perfect for cooking, making soups, stews and pies.


Recipe of the Week: 

Pumpkin Curry

  • 1 onion
  • 1clove garlic
  • 2.5tsp curry powder
  • .5tsp salt
  • .5 tsp pepper
  • 2lbs pumpkin (or any winter squash) cut into 1" pieces
  • 2 medium potatoes cut into 1" pieces
  • 1.5 cups veggie or chickenĀ 
  • .5 cups golden or regular raisins
  • .5cup frozen peas

Caramelize onion, then add garlic, cook one minute and stir in curry, salt and pepper. Add squash and potatoes and cook for 5 minutes. Add broth and raisins, cover, simmer for 15 minutes, add peas and cook 10 minutes more.
I roast the squash and potatoes when they are cut into pieces and just throw everything in after onion, garlic and curry are done and then simmer for like five minutes.

Our farm angle and super star worker Marycia

Sharing the Harvest

The night comes fast nowadays.
The night comes fast nowadays.

Dear Friends,

Another week in the books, more amazing weather and another impressive harvest. Last week, if you recall, I wrote a brief but loving salute to one of my favorite root crops. This past week we bulk harvested all the rutabagas for winter storage. While we knew it was going to be a good crop, we weren't expecting to have almost 4,000 pounds of rutabagas to our name when all was said and done. The fall continues to bestow a bountiful harvest upon us. The lack of a frost, relatively mild temperatures and sunny weather has combined to create some of the most diverse harvests we've ever had here on the farm. I can't remember a time when we had more abundance and diversity in the share room. The fields are a patchwork of brilliant green cover crops and the last remaining fall crops. It won't be long before we begin to harvest our storage cabbage, fall carrots and parsnips saying good bye to even more of the fields until spring.

We have reached the beginning of the end on the farm. We are entering into the final four weeks of the 2013 CSA season. Renewals are in full swing, and Kerry and I are beginning to visualize next years tomatoes, potatoes and winter squash. We have always believed that being a CSA farm is something unique and something special. We have always considered ourselves a CSA farm, not just a farm that happens to have a CSA. While we do attend a farmer's market and sell some of our produce wholesale, the CSA always comes first in our hearts and minds. There are a ton of reasons why the CSA benefits us as farmers, the continued support of our members is really what allows Kerry and I to do what we're able to do here on the farm. We take the obligation of selling shares extremely seriously and ask a lot of our share holders. We ask you all to roll with the ins and outs of the season, to pick up and pick out your own food, and to try new things on a weekly basis. At the same time we do our best to fulfill our end of commitment. We finish the first forty hours of our work week by noon Thursday. We get up early, work late and hope with a bit of sun, some well timed rain and a little bit of luck we will have a productive growing season. When times are tough it can be difficult to deal with the disappointment of crop loss due to disease, pests and nature. We appreciate your willingness to share that burden with us, and are continually impressed with our share holders. When times are good, like the past few weeks on the farm, and we are bringing truckload after truckload of gorgeous produce, it is an absolute pleasure to be able to share all that bounty with all of you.

On behalf of your farm crew,

Ben, Emma, Marycia and Larry

Your Farmers

Max and Kerry

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