Provider Farm

From our fields, for your family

Shareholders

May 31, 2014

Welcome to the first week of the 2014 share season! 

We are very excited that this is the first week of our CSA share distribution. 

Coventry Market shareholders: Your first pick up is tomorrow, June 1, from 11-2 at the Coventry Market.  Just come and find our market stand and we will help you get your share.

Salem On-farm shareholders: Your first pick up is Tuesday, June 3 or Friday June 6 from 2-7.  You may pick either day to pick up your share.  We will be there to greet you and show you the ropes.

We have an abundance of products we feel great about available in the share room this year.  We will have Terra Firma Farm's pasture raised eggs, chicken and hotdogs for sale.  We also have our friend Marc's wonderful pasture raised pork chops and sausages from Meeting Place Pastures in VT and cheese from the Mystic Cheese Company.  Our very own grass-fed beef is also available. 

We look forward to seeing familiar faces and meeting our new shareholders!

Every week, we will send out a list of what is in the share for the week. This is a general guideline of our best guess of  what the crops will do in the week. We usually get it right on the nose but nature can always surprise us.  Its all part of the fun of the CSA!

Each crop listed is a hyperlink to our website that gives you information about storing the crop, cooking guidelines and recipes. 

This Week's Share

Coventry Market Distribution: 

The garlic this week is coming into the share room in the form of green garlic.  Green garlic is young garlic before the bulb has begun to form and is remiscent of a garlicky green onion.  You can just chop up the white section up until the green leaves toughen and use it as you would in any recipe that calls for garlic.  Try sauteeing it with the kale in the share this week.

 

Recipe of the Week: 

Roasted Beet Salad

Ingredients: 
  • 8 medium-size beets, tops removed and scrubbed
  • ½ cup balsamic vinegar
  • ½ cup good olive oil
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces salad greens (arugula, mizuna, mustard, lettuce, tot soi, mixed however you like)
  • ¹/³ cup almonds or walnuts
  • 4 ounces soft goat cheese, crumbled
Directions: 

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the greens in a separate bowl and toss it with enough vinaigrette to moisten. Put the greens on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Credit: 
modified from www.barefootcontessa.com

Welcome to the 2014 CSA Season!

First harvest of the season!
First harvest of the season!

Dear Friends,

After what can best be described as a long and dreadful winter, the lingering cold has finally left us and the world is blooming all around. Despite many cooler than normal nights and a few set backs, the start of the CSA season is finally here and we are so happy to be able to once again open our doors to all of you. Every year we aim to begin the CSA the first week of June and we are happy to say this year will be no different. There was awhile there where nothing we planted seemed to want to grow and it looked as though we were going to have to push the start date back by a week or two. Fortunately, the sun eventually came out, the soil warmed up and the plants responded well. While some things look great, you can still see evidence of the colder than normal spring in the share room. Our kale is not nearly as abundant as it has been at this time in the past. We will still have some kale in the earliest shares but we're hoping to see the plants put on some additional heft and growth before we really go to town picking. The broccoli and cabbage are also a long way from being harvestable, we have our fingers crossed that they will produce before too long. While our brassicas are a little bit less than stellar this spring our Summer Squash and Zucchini both look amazing and are already putting out bright orange blossoms and we hope that we'll be seeing them in the share room soon!

We spend a lot of time in the winter planning out where each crop will go on our field plans.  We put thought into rotating crop families to reduce pest build up, where weed pressure is in our fields, what kind of residue or cover crop is in the field, and what can handle it, and nutrient needs of each crop.  This spring has been a bit like a game of rubics cube on the farm, as we have had to shift our crop plan around because of various different circumstances and all that careful consideration has gone out the window!  Moving a crop on the fly and not abiding by the plan we crafted in the winter means, uh oh, we need to find a new space for the crop that is being displaced, which then may displace another crop somewhere else.

In early spring, we like to get the fields limed to keep our soil pH just right.  This year we waited and waited for the lime truck.  When we started to get anxious and called, they we're backlogged by 500,000 lbs of lime to spread before they even got to us (everyone was having a hard time getting into their soggy cold fields this year, I can tell you this little dinky farm in Southeastern CT is not on there radar as high priority!).  We realized we weren't going to get a delivery any time soon.  But the brassicas had to get in the ground!  We moved our early brassica crops into a field with a higher pH.  This particular field is in the valley of a hillside and this year, was very, very, chilly!  Last year, that move would have been just fine, but this year those crops are still working on putting some growth on.

This is one of my favorite times of year. It is so exciting to finally have food in the fields again. Everywhere we look the crops are growing right before our eyes. We barely turn our backs and the Zucchini is already pressing the limits of the row cover, ready to be freed. The spring can be incredibly nerve racking. We do our due diligence, prepare the fields and plant our crops but there is so much uncertainty. You can never tell how things will turn out, will anything actually grow? What if nothing grows? The first harvests of the year allow us to breathe a huge sigh of relief,but this isn't quite the time for us to sit back on our laurels. This is also an especially busy time of the year for us. We are still in thick of planting season. Last week we seeded over an acre of Winter Squash in a new field and this coming week we have almost a half acre of Watermelons and Cantaloupes to get in the ground. If we weren't busy enough planting and harvesting the weeds seem to be growing with an especially determined vigor this year. Our days are fuller than ever, the sunrise has become a familiar sight and on a good day we will already be in bed by the time the sun sets.

As always we want to extend the utmost thanks to all of you for being part of our CSA. We absolutely would not be able to do what we do if it was not for the continuous support we receive from our members. Thank you all so much and here is to a great season!

On Behalf of our farm crew

Ben, Coleen, Mary, Marycia and Larry

Your Farmers

Max and Kerry

Browse newsletter archive