Provider Farm

From our fields, for your family

Shareholders

October 4, 2014

Lost Dog:  On Friday, there was a black lab mix with a red collar running around the farm and on the road.  I know some shareholders were trying to catch her but I didn't see who.  The owner came by the farm today looking for her, so if you managed to catch her, let me know.  I have the owner's contact information. Thank you!

Reminders:

Share renewals are due by Oct. 17.  Winter shares are still available but filling up.  Get em while you can!  We have forms in the share room for sign up.

The last week of the summer season share is the first week of November, Nov. 4 and 7.

This Week's Share

The moment we have all been waiting for...the sweet potatoes are ready!  They have spent the past few weeks sitting in the greenhouse under a tarp curing.  They need this time in 80-90 temperatures between picking and us eating them to get sweet.  They come out of the ground starchy and bland and during curing, the starches actually turn to sugars.  Now they are sweet, deliciously sweet.  Roast em, mash em, bake em and put em in your soups.  These tubers are nutririous and delicious.  I personally like the easy route of throwing a few in the oven for an hour.  When they bake, they carmelize a little just under the skin.  We eat some for dinner and the leftovers make a great snack. 

 

Recipe of the Week: 

Sweet Potato Pie

Ingredients: 
  • 1┬ápie crust of your preference
  • 1 1/2 pounds sweet potatoes, baked and mashed
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup plus 1 tablespoon maple syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated whole nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons turbinado or raw sugar
  • 1/2 cup pumpkinseeds
Directions: 

1. Preheat oven to 375┬░. Prepare crust and place in pie tin.

2. Bake crust in over for 10 minutes and let cool.

3. Meanwhile, whisk together mashed sweet potato with whole eggs, 1 egg white, 1/2 cup maple syrup, ginger, nutmeg, and salt. Spoon into shell, and brush edges with remaining egg white; sprinkle with sugar. Bake in middle of oven 40 minutes or until set. (If crust is becoming too brown, cover with foil.) Transfer to a wire rack.

4. Toast pumpkin seeds in a skillet 1-2 minutes with 1 tbs. maple syrup or until syrup has reduced and seeds are golden. Transfer to foil; spread in 1 layer. Let cool 15 minutes. Crumble, and garnish pie. Slice and serve.

Credit: 
www.health.com

Where does all the food go?

Picking beautiful fall greens on a glorious morning.  It doesn't get much better than this!
Picking beautiful fall greens on a glorious morning. It doesn't get much better than this!

Dear Friends,

The calendar page has turned yet again and we find ourselves in the early days of October. This past week the skies turned grey and heavy and we were greeted by a most welcome but unfamiliar guest. It feels like it hasn’t rained all season and we had to stop for a minute and just appreciate the water falling from the sky. Elsewhere on the farm things continue to move forward. This past week we started seeding spinach in the greenhouse for December and January harvest, we grow the spinach without heat and I am always excited to experiment with season extension. The fall brassicas continue to impress and it looks like it is going to be another banner year for cabbage. We have many heads that easily approach 10 pounds!

After some periods of less than stellar salad greens, we have been really enjoying our fall plantings. We have hundreds and hundreds of feet of beautiful arugula, lettuce and spinach and it is an absolute pleasure to go out and harvest the greens every morning. When the greens are weedy and small the greens harvest can be an unpleasant chore, and it takes forever to fill a barrel. When the greens are good, however, the barrels fill up fast and beautiful with gorgeous salad and this early morning harvest can easily be the high light of our day.

By now you all have probably noticed the mountain of storage onions in our share room. 4 pallets of onions, each weighing between 2,000 and 2,500 pounds. That’s a lot of onions.  “What are you going to do with all of those?”  We get that question a lot and it is an interesting one to think about.

We sell some produce to Fiddleheads Co-op in New London, and the Willimantic Co-op, a little bit of produce goes to local restaurants like the Oyster Club and we bring some produce up to the Coventry Farmers Market. But by and large, the bulk of the stuff we grow goes home with our share holder each and every week. I am always amazed at how much produce we go through in a week of share distributions. For example, our share holders have already consumed 4,000 pounds of carrots in the first 19 weeks, and over 2,000 pounds of potatoes in just the past 6 weeks! As much as I love harvesting huge, heavy amounts of produce, my favorite part is watching that produce leave the farm in everyone’s different baskets, bags and boxes.

One of the reasons we farm is because we can't see too much wrong with helping people to eat more vegetables.  We are veggie pushers and we have a passion for feeding people good food (thus, the farm name we selected) and our CSA gives us an unprecedented opportunity to do just that. It is a great feeling to work in the share room and see our shareholders, both young and old, get excited about vegetables.  In fact, one of our favorite things is to hear the kids in the share asking for more carrots and cheering for the broccoli.  Music to our ears!

Speaking of kids and veggies, there have been big exciting changes happening with the school lunch program and they are now required to offer more vegetables and fruits with each meal. The Norwich schools have been forward thinking and received a special grant to build a kitchen to process fresh vegetables from local farms and they have been serving up our beets, carrots and summer squash to their kids.  New London County recently received a grant to increase access to local produce in schools and this month begins their "Harvest of the Month" program, this month focusing on Kale.  Norwich and New London school kids will be noshing on our kale!

At end of the week after all the shares are picked up and orders are delivered, all of our good leftovers go to the New London County Food Bank.  Then the chickens mop up and anything left over that the chickens don't want goes back to feed the compost which feeds our plants and the cycle continues.  Nothing is ever wasted on the farm.

On behalf of your farm crew

Ben, Mary, Marycia and Larry

Your Farmers

Max and Kerry

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