Provider Farm

From our fields, for your family

Shareholders

February 17, 2014

This Week's Share

This is it, last winter share of the year.  As we enter the hungry season, you can still hold on to your winter share by storing it well.  Here are some tips to help it keep:

The garlic has been in cold storage, when it warms up it will start to sprout, so keep it cool in your fridge until you use it.  If you want to hold it for long term, garlic freezes really well. Peel it and store it in a bag in the freezer and just take what you need for your recipes.  Chopped onions also freeze well.

For your roots, just keep them wrapped in your fridge, they can hold for a month or so.  Cabbages can also hold for a long time wrapped inthe fridge, the outer leaves may start to look a little warn but if you peel them away, the inner leaves will be fresh and crunchy.

 

Recipe of the Week: 

Need-A-Tropical-Vacation Tequila-Lime Skirt Steak Tacos

Ingredients: 
  • 1 Provider Farm grassfed beef skirt, flap or flank steak
  • 4 garlic cloves, peeled
  • 3/4 tsp. kosher salt
  • 1/4 c. tequila
  • 2 tbs. freshly squeezed lime juice
  • soft corn tortillas

 

Taco toppings

  • finely sliced onion
  • shredded cabbage
  • 1 chopped watermelon radish
  • shredded cheese
  • avocado slices
  • lime quarters
  • chopped ciilantro
  • your favorite salsa

 

Directions: 

Make a garlic paste, by slicing garlic, sprinkling with salt and then smashing garlic with side of knife. Rub the meat with the garlic and lay it in a shallow dish. Pour tequila and lime juice over meat and refrigerate for 3-12 hours.
Drain marinade and turn on your grill to high, lightly oil grill. Grill on high and cook for 2.5-3 minutes, then flip and grill for another 2.5-3 minutes. Removed steak from grill and slice thinly against the grain of the steak. Serve with tortillas and all the toppings.

Credit: 
Pure Beef by Lynn Curry

Winter's End

Getting chores done on a winter evening
Getting chores done on a winter evening

Dear Friends,

It looks like we have finally made it. The last distribution of our first Winter Share. The end of any CSA season is always a bit bitter sweet. On one hand, we have really enjoyed the winter share and are sorry to see it end. Feeding our community is a real passion of ours, if being able to do so from June through November feels great than having fresh produce available December, January, and February is simply fantastic. I think it feels more like winter out there right now than it has all winter long. It is supposed to get up near 50 by Friday, but today is cold as can be and covered in snow. As February comes closer to an end and we approach March, we get more and more ready to finally see the snow melt and the world begin to wake back up around us.

While we are sad to see the share end, we do get to breathe a sigh of relief now that the produce we harvested all the way back in September and October has made it through the winter. With farming, there is always a healthy dose of uncertainty. We never know quite how things are going to go, every year the dice seem to roll a little bit differently. During the summer we can adapt and change our plans as things go. If we have an early crop of lettuce fail we can make up for it. When half of our zucchini dies shortly after transplant, we can get more starts form a neighbor and plug in the holes. We make a plan every spring and do our best to stick to it, but nevertheless the season always ends up being fairly fluid, requiring us to improvise as much as we are reading off the page.

The winter is different however. We have what we have. There is a popular expression at grower conferences when referring to storage crops and storage systems: "Garbage in, Garbage out" What this means is that nothing gets better in storage, once a crop is harvested it really only goes in one direction. If we harvest 2,000 pounds of carrots in October, at the most we are going to have 2,000 pounds for the winter, realistically it will be more like 1,700 or so….but there is no way we can adapt, no magic we can perform to turn that 2,000 pounds into 3,000. We are pleased and relieved that our crops have held up as well as they have all winter long.

We fill our coolers to the brim in the fall, literally every open bit of space is stuffed with cabbage, kohlrabi, potatoes and carrots. You can hardly walk in to our walk-ins the second weeks of November let alone see the walls or floor. The third week of February, the coolers tell a different story. They are no longer full to the brim with roots, but are almost all the way to being empty. You can see the floor and the walls. Maybe you find a sweat shirt you haven't seen since halloween. I am constantly proud of how much we produce on our farm but I am far more impressed with how much we distribute. Over the 6 winter share distributions you have all taken home close to 6,000 pounds of produce! Over three tons of beets, turnips, rutabagas and parsnips! The only thing I love more than filling a cooler with vegetables is watching those vegetables leave every week in bags, baskets and boxes.

Just as we get ready to wind down our winter production we are getting ready to ramp up the farm for the upcoming growing season. We are just a few short weeks away from setting up our greenhouse benches, firing up the heater and starting our onion seeds. Before we know it, the buds will be forming on trees, the farm crew will begin to report for the year, the greenhouse will fill with transplants and the fields will be plowed. Thank you all so very much for being a part of our first Winter Share. We hope that you enjoyed going through this new adventure with us, we could not do what we do without the unbelievable support that you all give us.

Thank you, and Happy Eating!

Your Farmers,

Max and Kerry

Browse newsletter archive