Provider Farm

From our fields, for your family


October 25, 2014

If you have an outstanding renewal, please send it in ASAP.  Winter shares are still available. 

We have two more weeks of on farm CSA pick ups. The last week is Nov. 4 and Nov. 7. Tomorrow is the last dayof the Coventry market share pick up.  Coventry shareholders are welcome to come to the last week of on farm pick up., Nov. 4 or Nov. 7.

Meat Sale!

Stock up for the winter!  For the next two weeks, 10 lbs of our 100% grass fed ground beef will be on sale for $60!  Meeting Place pastures pasture raised bacon - 5lbs for $50.

3rd Annual Thanksgiving Store

We will again be hosting our Thanksgiving Store the Saturday before Thanksgiving, Nov. 22 for all of your Thanksgiving vegetable needs.

This Week's Share

Finally, after two years of near misses, we have beautiful escarole in the share.  Escarole is a wonderful fall green similar to lettuce but more hearty.  The ribs make a wonderful late fall salad when tossed with pears, blue cheese and walnuts.  It also cooks up beautifully and is traditionally used in Italian cuisine.

Celeriac, a strange looking hairy root has a wonderful light celery flavor.  It is great in soups and roasts, or grated into a traditional French remoulade.

Big beautiful green cabbage heads are coming in this week.  Sweet and crunchy, they are great in slaws and salads, but also great in stews or make some galumpkis!  Cabbage holds really well in the fridge is you wrap it well, it can last over a month.

Recipe of the Week: 

Escarole and white beans

  • 1/3 cup extra virgin olive oil
  • 1 tablespoon sliced garlic
  • 1 fresh or dried chili, stemmed, seeded and minced, or 1 teaspoon dried red chili flakes, or to taste
  • 1 pound escarole, radicchio, endive or other bitter green, trimmed, washed and dried
  • 1 cup cooked white beans
  • 3 cups chicken stock or water
  • Salt and pepper to taste

1.Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with chilies. Stir occasionally until garlic begins to color. Add escarole and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover.
2. Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve. Serve over pasta or with a crusty bread.


Moving forward

Picking leeks on a cloudy fall day.
Picking leeks on a cloudy fall day.

Dear friends,

What was a welcome rain storm only a week earlier segued into a week of dreary days, heavy skies and wet fields. This time of year we never know what to expect, it could be 60, sunny, sparkling and beautiful, or wet, cold and gray. Whatever the weather brings, we’re certainly in the home stretch. The vast majority of the crops have been harvested and the fields are seeded with cover crop. We still have golden beets, kohlrabi, parsnips and cabbage to bring in for the winter storage, and  kale, greens, lettuce, broccoli, amongst others that are still in the field but won’t be stored, we will get what we can before winter settles in.

Even as the fields empty out, the CSA table remains fully stocked and bountiful. Fall is a great time of year and a lot of great vegetables are at their best in the fall. Summer is a season of familiar favorites, peppers, tomatoes, watermelons all the things we know and love but in the fall we welcome some new faces into the share room. Things like kohlrabi, celeriac, gilfeather turnips and escarole, crops that aren’t really ‘new’ by any means but have simply fallen out of favor in the typical American diet. Refrigerated shipping containers, and global trade have all but eliminated the need for things like kohlrabi, but not here at Provider Farm and on CSA farms across the country. The share table can start to resemble the ‘land of misfit toys’ with funky roots that look more like alien planets than they do like potatoes but that is half the fun of it all. As much as I love asparagus, I can’t bring myself to buy Peruvian asparagus from the grocery store in the middle of the winter, I would much rather sink my teeth into some hearty New England grown root crops.

This is the time of the year when we start to look backwards for a change. We always have an eye towards the horizon, but fall is an introspective season. We tend to turn inwards and think a lot about the farm, ourselves, and how things went. With most of the season behind us, but everything still fresh in our memories, this is a great time for reflection on the season, and brainstorming for next year, and sometimes, taking a nap. While we have a plan that we basically stick to each season we’re always trying to tweak things to create the best farm possible. Sometimes this means growing more of something that was more popular than we expected it to be. For instance, we never gave spaghetti squash too much thought and basically plant just enough to give it out once, but this year we have had an overwhelming demand for more spaghetti squash so we will plan to grow more next year.

Other times, we tweak our growing system, in an attempt to save either time, or money, or both. We’re always trying to move forward on the farm. To push the envelope of what we’re doing and how we’re doing it. I’m not sure who I first heard say “If you’re not moving forward, you’re falling behind” Maybe it was the first farmer I worked for, maybe it was Mark Zuckerberg, but either way they are wise words that we certainly subscribe to.

On behalf of our farm crew

Mary, Marycia and Larry

Your farmers

Max and Kerry

Browse newsletter archive