Provider Farm

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June 7, 2014

This Week's Share

Let me introduce you all to our friend the Harkurei turnip, one of our favorite springtime treats on the farm.  The Hakurei is quite unlike the big fall turnips you see once a year at Thanksgiving.  These turnips are sweet, crisp, and really stand out just eaten raw and in salads.  They come with their greens so once you eat up the roots, the greens can be sauteed or used as you would other cooking greens.  Give 'em a try! We bet you'll like them!

Recipe of the Week: 

Pasta with Greens

Ingredients: 
  • 1 bunch cooking greens (mustard is great, spinach, kale, chard, or any combination), washed and chopped
  • 1 or 2 stalks green garlic, a couple garlic scapes, or 3-4 cloves garlic, chopped
  • box of pasta, quinoa, rice, pick your starch
  • optional:  parmesean cheese, meeting place pastures sausage, sun dried tomatoes,chickpeas
  • couple tbs. olive oil
  • salt and pepper to taste
Directions: 

Prepare your starch of choice as you do. In the meanwhile, pour oil in your frying pan and put on medium heat. Add garlic and cook for several minutes until tender. Be careful to not burn your garlic. Add your greens and saute until desired tenderness. Toss with drained pasta (or rice or quinoa). Add salt and pepper to taste and any of the optional items of choice. We fried up the sausages separatly and cut them up on top.

Credit: 
Max made it,Kerry wrote it down more or less

Our Masterpiece

Beatuiful! Freshly hilled potatoes.
Beautiful! Freshly hilled potatoes.

Dear Friends,

What a wonderful first week! We could not have asked for better weather for our distributions and we are so happy to be back in business. It finally feels like the farm got the message that it is supposed to be summer time. Our peppers and eggplants are looking wonderful, pushing against their row covers, begging to be freed. The winter squash has germinated and is in desperate need of it's initial weeding and thinning. This past week, we planted almost an entire acre of watermelons and cantaloupes, by far one of the single biggest plantings we do all season.  We are happy to have this one behind us! For a minute there, our greenhouse was virtually empty but the benches didn't stay that way for long. We began seeding our fall broccoli, kale, cabbage and Brussels sprouts to fill the void. The summer squash and zucchini are looking like they will be ready any day now and that means the cucumbers won't be far behind. Everywhere we look there is more and more to harvest and more and more to weed.

The fields are filling faster and faster with an ever changing landscape of dark green, red and purple.  What were once tiny seeds and fragile transplants have transformed into a robust forest of food. I wouldn't believe it if I hadn't seen it with my own eyes, but even the early brassicas that got hit hard by the cold appear to be turning around. Five days a week we descend upon our fields like locusts. Filling barrel after barrel of lettuce, kale, turnips, and radishes. Most artists have a preferred medium. Some like to paint with oil or water color, others prefer to weld and shape metal or clay. Still others feel that only a violin or guitar can truly express their voice. For us, the land itself serves as our canvas. We spend our winter fretting and composing, the spring is when we put our plans into action and in the glory of the summer we watch the fruits of our labor grow and bloom all around us. The tractors and trowels become our paint brushes, the basket weeder our eraser. In the fall, after the final harvest, the harrow wipes the slate clean and we can begin again fretting and composing as the snow falls. Ours is above all else practical art. Day after day, the work we put in yields so much more than rich colors, and nice photographs. We are able to grow and cultivate wonderful food and help feed our community. We take tremendous satisfaction in our work and every week, while we watch thousands of pounds of produce leave the farm in the baskets of our shareholders, we know that the pain in our backs is not for nothing, the scars and calluses on our hands are a small price to pay for the good that we can accomplish.

On behalf of your farm crew

Ben, Colleen, Hannah, Mary, Marycia and Larry

Your Farmers

Max and Kerry

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