Provider Farm

From our fields, for your family

Shareholders

October 29, 2015

This is the last share pick up of the year but have no fear! You can get more of our vegetables at our Thanksgiving store on November 21, 10-1 PM. All are welcome.

We will continue to have our beef sale until we are sold out. All cuts are $2 off/lb.  Buy $100 of cuts at the regular price, get it for $60.

 

 

This Week's Share

Last share of the year, so we're loading you up this week. Squash, Brussel, all the roots! It a fall fiesta in the share room with special guest, our giant kohlrabis. These guys are crunchy and sweet and will take you through November. Just peel off their skin and eat them raw, chopped into a salad, or cook them up in a soup.

We'll also have escarole, a wonderful Italian green. Traditionally it is cooked with white beans and garlic. Check out the recipe on our website. Escarole ribs also makes a great hearty fall salad with sliced apples and pears and walnuts.

 

Recipe of the Week: 

Brussel sprouts and butternut squash with warm maple mustard dressing

Ingredients: 

1lb Brussels sprouts, trimmed
1lb peeled, diced butternut squash
1 tablespoon olive oil
kosher salt & freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons grainy mustard
1 tablespoon maple syrup
leaves from 2 small sprigs of fresh rosemary, minced
1 clove of garlic, minced

Directions: 

Preheat oven to 400ºF.

Toss the Brussels sprouts and butternut squash with olive oil and season with salt and pepper. Arrange in a single layer on a rimmed 9x13" baking sheet. Roast for 35 minutes, turning twice, until vegetables are tender inside and browned in spots on the outside.

Meanwhile, whisk together the balsamic vinegar, mustard, maple syrup, rosemary and garlic. (Or, blend together in a small food processor.)

When the vegetables are done, transfer to a serving bowl. Drizzle with the balsamic mixture and toss to coat. Serve immediately.

Credit: 
carascravings.com

Commencement with kohlrabi

Provider Farm Class of '15
Provider Farm Class of '15

Dear Friends,
And just like that, it’s over. It’s almost hard to believe. It seems like just yesterday we were anxiously awaiting the first heads of lettuce, hopeful to open our doors on time in the first week of June. Twenty three weeks, and thousands of pounds of vegetables later, we are ready to say good bye to the 2015 season. It is always a bitter sweet feeling. I can’t lie, we really do look forward to the time off, but at the same time it is sad to see the season end.

We really enjoy what we do and the twice weekly CSA distributions are one of our favorite parts. So much of our satisfaction with our occupation comes from the connection we have to all the wonderful people who take our produce home each and every week. I’m always impressed when we pull in a big harvest. 4,000 pounds of fresh onions for instance. I am all the more impressed and delighted when two months later all those fresh onions have found their way off our farm in CSA baskets and boxes destined for Fiddleheads and the Willimantic Co-op.

The end of every season is a time for reflection, the end of our fourth season has me in a particularly reflective state of mind. Can you believe it’s been four years? In some ways it feels like we just got here, I can still remember heading south on Rt. 11 for the first time all the way back in 2011. In other ways, it feels like we’ve been here practically forever and I can’t imagine living anywhere but sunny Salem, Ct. If farming were higher education, Kerry and I would both be scheduled to receive our bachelors degrees from Provider Farm right about now…

Farming is certainly different than college. For one, I think it’s safe to say I’ve worked a lot harder over the past four years here, than I ever managed at UMASS. In college I stayed up till 4am on more than a few occasions. On the farm, 4am used to be when the alarm would go off in July and August(but fortunately not anymore). While the experiences are undeniably different, there are also some similarities. These past four years at Provider Farm have taught us so much. We have grown immensely both as farmers but also just as people.

We are better growers now than when we first got here. We’re more familiar with pest and disease management. We think of ourselves as better personal managers(hopefully our crew would agree). We are much, much better at managing the day to day stress of the farm and as a result we’re able to have the whole operation run a lot smoother. For the most part, we have seen our yields increase over the years. Every now and then we’re still susceptible to the occasional bad crop, like this year’s winter squash. But for the most part all of our crops are trending up. We had so much trepidation when we were preparing to make the jump from farm workers to farmers. Now that we’re four years in, running the farm feels like second nature.

Another major difference between our academic pursuits in Western Massachusetts and our time here in Salem is after four years at school we were done. School was over and we were ready to move on and face the world. After four years at Provider Farm, however, we are just getting started. Our heels are dug in, our flag is planted and we are ready for another 4 great years and beyond!

The season ends with an explosion of what fall has to offer. All the roots you can imagine, and maybe a few more. Squash, Brussels Sprouts, and cabbage. Even the ever mysterious storage kohlrabi will make an appearance in the final share of the season. We will do our best to fill your bags and refrigerator to the brim one last time!

As always we want to thank all of you so much for supporting our farm and our CSA. It is was a wonderful feeling when we started getting our first CSA signups in the mail in 2012 and it’s a wonderful feeling now when folks come to the share with their renewal forms in hand, ready to sign up for another season.

Thank You!

On behalf of,

Hannah, Mary, Marycia, Erica and Larry,

Your Farmers,

Max and Kerry

Browse newsletter archive