Provider Farm

From our fields, for your family

Shareholders

December 2, 2013

Welcome all to December and to our winter share.  The first share pick up is this Friday, December 6, from 2-6 PM. Please note the remaining dates for share pick up.  They are also posted on our website in case you forget or lose this email: Dec.6, Dec.20, January 10, January 24, February 7, and February 21.

For those new to the farm, please follow the signs and park behind the barn or along the road, but not in the main driveway up to the house.   We will be distributing out of the CSA shareroom for now  which is unheated, so be sure to be dressed for the chill, though this week looks like it will be unseasonably warm for December.

As usual, we will be there to help you get your share and answer any questions.  If we all cross our fingers, maybe I'll get the call from the butcher that our very own 100% grassfed beef will be ready in time to sell at the first share pick up.  We will have Meeting Place Pastures pork for sale.

 

This Week's Share

Welcome to the wide world of New England seasonal eating.  'Tis the season of turkey soup making and do we have just the veggies for you to make yummy hearty soups and turkey pot pies.  New England winter eating means lots of root vegetables and hearty greens and for some it may be a little bit of an adjustment, but once you get used to it, you'll never look at a grocery store January zucchini the same again.  Please note if you click on any of the above crops, it will take you to more information about them and recipes!

It may take you a little while to work through your share, so here are some tips on storing it.  Some of your roots (potatoes and sweet potatoes) may be dirty as they store better this way.  Potatoes like to be some place cold but not freezing, and dark, your fridge can work ok for this.  Sweet potatoes on the other hand, don't like to be cold at all!  Loosly wrap them and put them someplace warm, our kitchen cupboard works great.

All your other roots like to be cold.  If you put them in a plastic bag in the fridge, they can last for a long time!  Ditto for cabbage.  Winter squash on the other hand doesn't like to be cold and likes ventilation, a counter top is fine for them.

Recipe of the Week: 

Sweet potato and spinach quesadilla

Ingredients: 
  • 2 medium sweet potaotes
  • 1/2 onion
  • 1 clove garlic
  • 1 tbs. oregano
  • 1 tsp. cumin
  • chili powder to taste
  • olive oil for sauteing
  • Handful of spinach or kale
  • Flour or corn tortillas
  • 1 Block Mystic Cheese Company's Melville, or your favorite cheese
Directions: 

Cut sweet potatoes into chunks and steam until soft. Mash potatoes.Chop garlic and onion and saute. Add spices and sweet potato and mix, cook on low.
Preheat oven to 400. Oil a large baking sheet and spread tortillas out. Fill half of each tortilla with sweet potato filling, add a few leaves of spinach or kale, a few slices of cheese and fold to close. Bake until browned and crisp, about 15 minutes.
Serve with a cabbage and carrot slaw and a good salsa like Fall's Creek Farm's (available at the Coventry market).

Credit: 
Animal, Vegetable, Miracle by Barbara Kingsolver

Here we go Again! First winter share this Friday!

Brussels Sprouts!  A hearty crop that is sweetened by the cold.
Brussels Sprouts! A hearty crop that is sweetened by the cold.

Dear Friends,

The leaves have fallen, the winds are getting brisk and our fingers are often cold. December is here sure enough, which means the days are short, but on the bright side, this is the first week of the Winter Share. 

Things have been a bit quieter on the farm since the last distribution of our CSA. We finished harvesting all the storage crops and said good bye to our farm crew. The cows are safe, sound and close to home in the barn for the winter months. The high tunnels are planted and need minimal maintenance at this time of year. We are still picking a few crops out of the field. The kale gets a bit floppy with the cold, but the taste is so much sweeter than any other time of year. Winter kale is one of our favorite treats. The leeks are still unprotected in the field. They don't seem to mind the cold one bit, we have to peel off the outer layers but they are a truly amazing crop. The Brussels Sprouts still remain in the field as well, the last lone sentinels left standing.

November and early December tend to be a pretty low key time for us on the farm. October is a mad dash, a frantic rush to get everything out of the fields and into storage before the real frigid temperatures. You can push this harvest into November if you need to, but we do our best to wrap things prior to the start of the 11th month. This gives us a welcome reprieve from the hectic season and some time to unwind and decompress.

We can now begin to turn our attention inside and start to take care of all the necessary tasks that have to happen prior to the start of the next season. Every year it, seems that just when the world gets the grayest and the days are unnervingly short, the beautiful, bright seed catalogs make their first appearance in our mail box. It is always a joy to get the Johnny's Seeds catalog and to begin to dream about next spring. While we flip through pages of new tomato, pepper and melon varieties and dream of summer, that is a long way off and we have many Rutabagas, Potatoes, and Carrots to eat between now and then.

Happy Eating!

Your Farmers,

Max and Kerry

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