Provider Farm

From our fields, for your family


October 18, 2014

Lots of share news this week:

Last Day of share pick up:  The last on farm share pick up of the season is November 4 and November 7. The last Coventry Market share pick up is Oct.16. Coventry Market sharehoders are welcome to come to the farm to pick up an additional share on Nov. 4 or 7.

Thanksgiving Store:  We will be having our annual Thanksgiving store for all your holiday veggie needs on the Saturday before Thanksgiving, Sat.23.

Share Renewals: Share renewals were due by last week.  If you haven't gotten yours in, please bring it when you pick up your check or send it in. 

Winter Shares: There are still winter shares available.  They will be selling on a first come first served basis.  Forms are available in the share room.

This Week's Share

The harbinger of winter, here comes the mighty storage kohlrabi.  These guys can grow to be quite large, like volley ball sized, but are crispy and sweet as can be.  If you want to get fancy with your kohlrabi, check out this awesome kohlrabi "scallops" and white bean recipe from the Six Main Restaurant in Chester.  Shareholder Chad Peterson said they were incredible and we are lucky that he was able to share this recipe from Chef Rachel Carr with us! 

Kohlrabi are also great raw, chopped into sticks for lunch boxes or into salads, are great in slaws and also cooked in stir fries and soups.

Recipe of the Week: 

Chili Dusted Kohlrabi Fries with Cilantro Lime Dipping Sauce


Kohlrabi Fries

  • 2 kohlrabi roots (stems and leaves removed, if they came with them attached – you can sautee those parts, if you want)
  • 2 Tbs. melted coconut oil, ghee, or olive oil
  • salt
  • chili powder and ground cumin


Cilantro lime Yogurt Sauce

  • 1/2 cup plain yogurt (or sour cream)
  • 1 Tbs. lime juice, plus a pinch of lime zest
  • 2 Tbs. chopped fresh cilantro
  • salt and pepper to taste

To make fries:
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.
On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.
Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.
Remove and eat warm with ketchup or with yogurt dipping sauce (see below).

To make sauce:
Stir all ingredients together. It’s that simple!

Shareholder Chad directed us to it on


It's turnip time!
It's turnip time!

Dear Friends,

And just like that, the sweat shirts came off, we cast aside our knit caps and took a moment to bask in the unseasonable warmth of the past week. While the days were warm, wet, and breezy, the nights only get longer and longer as we approach the end of October. We have thus far avoided any major frost but it looks like Sunday night is going to be the night. A forecasted low of 32 degrees almost certainly means that we will feel the freeze on the farm and say good bye to our peppers and eggplants. We’ve been busy as ever on the farm, bringing in over 9,000 pounds of carrots and beets over the past 7 days. The carrots and beets have been absolutely stellar this year, we’ve never seen yields this great out of our carrot fields and I’m not sure if we ever will again.

Elsewhere on the farm the, broccoli and cauliflower remain a consistent prize winner. Steady as ever, we continue to fill barrel after barrel every time we venture out to our brassica field. Nearby, the Brussels Sprouts are just about as perfect as perfect can be. Some are little shorter than we would prefer but by and large the sprouts are wonderful and the plants are free of any nasty foliar disease that can make even the most ardent sprout fan turn up their nose in dismay. Keeping with the theme of brassicas this week, we will be bring back every’s favorite unusual vegetable, the mighty storage kohlrabi! Storage Kohlrabi are sweet, crunchy and huge, easily growing to volley ball size without losing any flavor or texture.

This Thursday we woke up, ready to harvest, while the rain pounded our roofs and our fields. We are 20 weeks into the CSA. We spend 4 days a week harvesting for the CSA. We have had 80 harvest days so far this season, yet somehow it hasn’t happened yet this year. An important part of being a farmer is the willingness to work outside regardless of the weather, but we’re not insane (though some might dispute that). If it’s raining and we don’t have essential outdoor work to do, we will work insider until the rain passes. This Thursday we didn’t have the option, steady, heavy rain all day and a long list of crops to harvest for Friday’s share.

Standing in our doorway, watching the rain beat down there’s nothing to do but suit up and get out there. We’re fortunate to own some of the very best in water-proof farmer-garb. Waterproof boots, breathable rain pants, a rain coat that’s actually waterproof, these are essential ingredients to a successful harvest in the pouring rain. We’ve learned long ago that water-resistant doesn’t cut it, and dry, happy feet makes for happy workers. In addition to our rain suits, we put on our bravest face, tried our best to rally the crew and started cutting broccoli, cauliflower, kale and Brussels sprouts. 

A few hours later, with the harvest list completed, the produce washed and put away and the crew thoroughly soaked we decided to call it a day, dry off, and appreciate the rain from inside. Like I said we’re not insane. Considering how dry other parts of the country are right now, we’re really lucky to be getting any rain at all.

On behalf of your farm crew

Marycia, Marry and Larry

Your farmers

Max and Kerry

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