Provider Farm

From our fields, for your family


August 23, 2014

This Week's Share

The peppers have finally started to turn color and we'll be seeing lots more reds and yellows for the next few weeks. 

Speaking of color, the red onions will be next in the share.  These are also fresh onions, so keep them in the fridge and they should last at least a month uncut.

We have another round of herbs coming in, so lots of cilantro and basil to pair with the tomatoes for your salsa's and spaghetti sauces!

And we leave behind the watermelon bins for the winter squash bins!  The first one up is spaghetti squash!  This unusual squash is light yellow inside and has an unsual stringy texture kind of like spaghetti.  Cut it in half, take out the seeds, and roast the squash.  Then scoop out the insides and top it with all those tomatoes from the share, a little butter, or whatever else you like.

Recipe of the Week: 

Roasted Spaghetti Squash and Kale

  • 1 spaghetti squash
  • 4 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium garlic cloves, finely chopped
  • 1 medium shallot, finely chopped
  • 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
  • 1 bunch Kale, shredded



1.Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
2. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
3.Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes. Add the kale and cook until desired tenderness.
4. Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

Chow hound

Recoiling the Spring

The carrot crop is looking great this year!
The carrot crop is looking great this year!

Dear Friends,

The cool nights and mild days persisted as we continue to trudge through August. As we approach Labor Day, it is time to say good bye to a few crops we’ve all come to know and love. After a booming season of deliciousness, it is time to say good bye to the watermelons. Over the past four weeks, we have harvested, distributed and eaten over 15,000 pounds of watermelon, and cantaloupe. As much as we love them and wish they could stay around all season, their time has come and we have to say good bye.

Cucumbers have also reached the end of their road. Nothing says summer like fresh cucumbers, and as we turn towards fall we must turn away from the cukes. No matter how many plantings we do, where we plant them, or whatever else we do, by the time the middle of August rolls around, our cukes bite the dust. This is mainly due to disease pressure in the form of Downy Mildew, sweeping through our cucumber field like a cloud of death. The summer squash and zucchini are still going strong and we will enjoy them for a few weeks more yet.

Enough of the doom and gloom, because honestly, things on the farm are looking great. The carrots and beets continue to impress as we move from one planting into another. We are on the verge of moving into the true pillars of fall, the potatoes have been mowed and are curing in the field. We will likely begin digging them the first week in September, and you should see them in the share room shortly thereafter. The winter squash is also nearing completion of it’s long journey from seed to squash. I am as excited to harvest this year's winter squash as I’ve ever been to harvest anything in my life.

August can be a hard month on the farm. On one hand we feel a sense of accomplishment because we made it through July and most of the farm is planted, on the other hand, the CSA is barely half over and we still have a long long way to go.  Fortunately for us, this isn’t our first rodeo and we have learned in order to take care of things on the farm we must first take care of ourselves. Sometimes if we want to take a break and get some rest we just have to make time for it. There is always something to do on the farm and if you’re not careful, the farm can eat you alive.

We use the last two weeks in August to rest and reload. We do this in order to get ourselves mentally and physically ready for the big bulk harvests on the horizon. This doesn’t mean that we stop working, more that we try and finish work at 5 or 5:30 instead of 7:30 or 8. There isn’t as much to weed at this time of year and the planting season is all but over. We may take an afternoon off here and there if we can swing it. Nothing is over, and we’re far from patting ourselves on the back. It’s more like being in the eye of the hurricane. Thing may seem calm but the storm is still swirling around us. We can’t exactly fall asleep at the wheel, but theres nothing wrong with resting our eyes while we recoil the spring.

Next week we will be bulk harvesting the last of our early summer carrots and beets, and getting the field ready for a fall cover crop. After that, we will dust off the potato digger, grease it up and get going on getting the potatoes out of the ground. I won’t bore you with all the details of the next few weeks of our lives, but I can assure we have some stuff to do. Nothing makes a daunting list seem more doable than a good night’s sleep and a fresh perspective.

On Behalf of your farm crew,

Ben, Mary, Marycia and Larry

Your Farmers

Max and Kerry

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