Provider Farm

From our fields, for your family

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October 17, 2015

Announcing the 4th Annual 2016 Provider Farm Thanksgiving Store!!

Saturday, November 21 10-1

We will have a special Thanksgiving store the Saturday before Thanksgiving. You can get all your Thanksgiving vegetable needs here at Provider Farm. We'll have just about everything you'll need to fill your table including: greens, roots galore (sweet potatoes, carrots, beets, radishes, turnips, rutabagas, potatoes), onions, Brussels sprouts and garlic. Wow your friends and family with beautiful watermelon radishes and farm sweet Brussels sprouts. The Thanksgiving store is open to the public so invite your friends and family to come along. Shareholders get 10% off their purchases.

 

This Week's Share

The list is optimistic this week, we have quite a freeze coming in for the next two nights. We stipped and mowed in the peppers on Friday. I never mind a crop coming to an end when it was as stellar as the peppers were this year. I am hoping the cauliflower doesn't get nipped too hard, and we've covered what we can of the tender greens, everything else should be just fine out there. The nice thing about the freezing temperatures is that it sweetens up everything in the field.

New in the share this week are the Bonita sweet potatoes. These are a white fleshed sweet potato. Yeh, they look a little different but there flavour is incomparable. They are sweet and creamy and I can't get enough of them just plain roasted.

We are finally done with the white onions and are moving into the yellow storage onions. Boy are they a stellar crop this year. These onions are the type that are good for carmelizing. They are cured and should store quite well in a cool dry area for months to come.

The Brussels sprouts will be back in the share this week, but this time they will be frost sweetened.

Recipe of the Week: 

Veggie and white bean Korma

Ingredients: 
  • 1 tablespoon olive oil or coconut oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 2 medium sweet potatoes, peeled and cubed (optional)
  • 4 ounces tomato sauce
  • 1 1/2 tablespoons curry powder
  • One 13 1/2-ounce can light coconut milk
  • 2 cups kale, roughly chopped
  • 15 ounces white kidney beans, drained and rinsed
Directions: 

Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent.
Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute. Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.
Add the coconut milk, kale, and beans to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through (if using). Enjoy!

Credit: 
food52.com

The secret to Provider Farm?

Best farm crew in CT!
Best farm crew in CT!

Dear Friends,

The wind is blowing, the leaves are falling and we are getting ready for the first real cold snap of the season. We woke up to some crunchy, lightly frosted grass earlier in the week, but it looks like this weekend is going to be the real deal. With forecasts going as low as 27 for Sunday night, it looks like there’s not much to do but face the inevitable. It is going to frost. Mid-October is about when we expect the first frost, and honestly at this point, it’s not the most unwelcome thing in the world for us. While a late frost in the spring can be heartbreaking, and an early frost in September can wreak havoc, a good freeze in mid to late October is just fine by us. The peppers and eggplants might not think so but they were on their way out anyway. However, the Brussels sprouts, kale, broccoli, parsnips and radishes will all have their flavor dramatically improved by a good couple of chilly nights. We have taken the proper precautions. Drained our pumps, hooped and covered our lettuce and mowed the peppers. There’s not much to do now but sit back welcome in the changing season.

We are 20 weeks into the CSA season. It was over six months ago that we first started putting plants in the ground. We are in the home stretch. As Kerry and I start to reflect on the year, we think about what the farm has accomplished, how much we’ve grown, harvested, distributed etc…  One thing in particular really stands out. Our farm crew is amazing. There is absolutely no way that Provider Farm could pump out the quality produce you find in your share each and every week without the hard work, dedication and perseverance of the people we have working with us.

Every week during the season, we do our best to come up with a solid plan and put in a solid week’s worth of work. Some weeks we accomplish a lot, some weeks we don’t accomplish as much, but either way, one thing is for sure, our crew works hard. Like really hard. Having people show up consistently, morning after morning, week after week, bright eyed and ready to work really gives a lift to the whole farm.  As the year progresses, we all have our down moments. Time when the tasks seem to daunting, the list too big. Kerry and I are not immune to this by any stretch of the imagination. It’s in those moments when we’re not sure how we’re going to get it all done that our crew really picks us up. Their willingness to tackle any task with out hesitation or complaint propels us forward and keeps the farm moving. Without the work they put in, our whole operation would grind to a halt.

This week was one of those where we were really able to knock it out of the park. Harvesting 4,500 pounds of beets and 4,000 pounds of carrots by Wednesday. Tackling some fall cleanup and seeding Greenhouse spinach on Thursday. Then cranking out another 1,000 pounds of Purple Top Turnips on Friday all while getting all the produce harvested, washed and packed for the CSA and our wholesale accounts. It’s the kind of week where, as a manager, you just have to take a step back and appreciate the handwork of our crew especially at this time of the year when you'd rather sleep in until the sun rises.

We are all a lot stronger than when we started and we’re probably all a bit more sore, but we have climbed the mountain and are on our way down the other side.

Hannah, Mary, Marycia, Erica and Larry, yank you so much guys, we couldn’t do it without you!

Your Farmers,

Max and Kerry

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