Provider Farm

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September 18, 2015

A big thank you to all those who heeded my call to come to Tuesday pick up. It really balanced out the week nicely. Perhaps you enjoyed the sweet reward of my aunty Jane's wonderful treats she made with the farm's food at Tuesday's tasting. She had lots of great ideas including beet hummus, broccoli rice (today's featured recipe), black bean salsa, roasted red pepper hummus and ratatouille. I will unveil her recipes as I receive them although I am pretty convinced she keeps a secret ingredient in her pocket that makes everything extra good. I would love to put on another tasting if I can find some willing chef's. Any ideas would be greatly appreciated.

The last full week of September is upon us and that means it is time for share renewals! We will be handing out forms during the share.  If we miss you, we will send it in the mail to you.  A deposit of $50 will hold your share for next year and is due by Oct. 9.  Winter shares will also be going on sale.  We have a limited amount and they will be sold on a first come first served basis.  For more information about the winter share, read about it here: providerfarm.com/csa#winter-share

This Week's Share

The broccoli continues to go gangbusters, just gobs and gobs of beautiful broccoli but its cousin the cauliflower is trailing behind. Why won't it ripen we wonder? The plants look great but it is just taking its sweet time, so we'll just keep eating broccoli. Maybe the cool air coming our way will kick it into gear.

In the meanwhile, the red cabbage has put the cauliflower to shame and is making beautiful deep purple heads that will be in the share this week. These babies will make some stellar slaws, salads or sauerkraut!

Edamame has arrived. To prepare them, just pick the pods off the plant, steam 'em up and sprinkle on some salt. Then just open the pods up to get to the beans for a fun snack. We will have these until we don't anymore, so get em while they're hot!

The summer squash has finally bit the dust and it doesn't look like the tomatoes are too far behind. Will we get in one more pick or are its days over? We will only know when we set foot in them on Monday to pick and I am not optimistic, so I am leaving them off the list.

 

Recipe of the Week: 

Broccoli Rice

Ingredients: 
  • 3 cups cooked rice
  • 3 cups finely chopped broccoli
  • 2 tbs.olive oil
  • 1 onion chopped
  • salt to taste
Directions: 

Saute onion in olive oil until translucent. Add broccoli and saute lightly until bright green. Toss cooked rice with broccoli mixture. Add salt to taste.

Credit: 
My aunty Chef Jane made this and I guestimated the recipe.

Turning back to move forward

This guy is so darned cute.
This guy is so darned cute.

Dear Friends,

I think this season is on pace to shatter the record for ‘most beautiful days in one season’. It seems like week after week we just have sunny day after sunny day. The beautiful days provide us with what feels like endless possibilities. Without the threat of rain to deter us, we have been able to really focus on bulk harvesting this past week. First up on the docket for the week was sweet potatoes. Last year we experimented with a few new types of sweet potato to see if it was worth branching out from the traditional orange ones we all know and love. We grew a Japanese variety called Murasaki, with purple skin and orange flesh, and a white variety called Bonita. The Murasaki was rather disappointing and did not make it’s way into our crop plan. The Bonita, on the other hand, impressed us with their flavor, their size and just there overall awesomeness.

Emboldened by their success last season, we decided to grow a bit more Bonita this year and boy are glad we did! These rather unusual looking roots were first up to be dug and right from start things were looking good. They vary in size from typical sweet potato size to being about as large as my forearm. It’s hard to gauge the flavor as of yet, since they’re uncured but if last season is any indication they ought to be delicious. After we finished pulling in 1,700 pounds of Bonita, we dug a few beds of our old stand by, Beauregard. These are orange sweet potatoes we have grown year in and year out. While we would have loved to finish the entire crop we had to turn our attention elsewhere.

With enough sweet potatoes curing in the greenhouse to get us started, we had to return our attention back to our potato potatoes. We use the same tractor implements to dig potatoes as we do to dig sweet potatoes and also carrots and parsnips. In some ways this makes things easier, especially when the crops are close together. But it also means we have to do one at a time, and if the crops are in different areas of the farm it can be a headache to coordinate.  At this time of year we can’t always settle in and harvest a crop from start to finish. We have to move around the farm like a swarm of locusts. Picking enough for a few weeks of CSA distributions before moving on to a different crop. As the fall progresses and we have a bit more time we will return and knock the rest of the crop out. Sweet potatoes get a higher priority than potatoes or carrots because they are frost sensitive. All the rest of the crops we have out there welcome a little frost, but not the sweet potatoes. Even a light frost turns all their foliage black and they must be harvested immediately or you risk losing your whole crop and no one wants that.

We’re in full on harvest and harrow mode, getting ready for that long cold dead season ahead of us. While so much of the farm is being turned back into the earth, there was some new life to welcome to world this past week. Valeria, one of our absolute, most favorite cows birthed a beautiful, healthy little bull calf. Valeria is so nice to us she even decided to calf quickly and quietly at night, without us knowing. We tend to fret and worry over them when they calve, even though they're way better at being cows than we are. Valeria has had many healthy calves without a problem, so we weren’t too worried about their being complications. His name is Vincenzo but we call him Enzo for short. Stop by and say ‘Hi’ the next time you pick up your share!

Hannah, Mary, Marycia, Erica and Larry

Your Farmers

Max and Kerry

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