Provider Farm

From our fields, for your family


January 18, 2016

Looks like a chilly week this week for the winter share so we will probably be moving into our heated space. When you get to where you normally pick up, look right and go in the big glass doors where you will find us.

The remaining share pick up dates not including this Friday are as follows: 2/5, and 2/19

This Week's Share

Around 20 years ago when I was fresh out of college and settling into my new apartment in Washington, DC and looking for a "real job", I made a recipe for the most delicious piroshkis. I had just left the first farm I had ever worked for and missing it deeply, had brought with me some of their potatoes which I tucked into the pies. I didn't save the recipe which was from a library book and ever since then, I have been searching for the same recipe. I think that I have finally found it, or at least something comparable in the featured recipe this week for Piroshkis.

Hand pies, piroshkis, rotis, calzones, seams like every culture has some form of bread wrapped around savory fillings. There is something so cozy to me about them in the winter, fresh baked out of the oven with oozing warm winter vegetable fillings. Plus, you can pack them up into lunchboxes or bake them ahead of time for quick meals.

These spiced lentil, sweet potato and kale whole wheat pocket have a whole lot of goodness wrapped up in a whole wheat shell. These cheese pasties are full of root vegetables and we're a traditional Cornish working mans food to be packed into lunch pails for a work day in the mines. Or, try these caramelized onion and potato hand pies. This recipe has freeze ahead instructions so they can be frozen and baked straight out of the freezer.

Recipe of the Week: 

Sara's Piroshki



  • 1½ cups unbleached white flour
  • ¼ teaspoon salt
  • ¼ pound butter
  • 3 to 5 tablespoons ice water


  • 2 cups sliced potatoes
  • 3 tablespoons butter
  • 2 cups finely chopped cabbage
  • 1 cup finely chopped onions
  • 1 cup cottage cheese
  • 1 cup grated sharp cheddar cheese (3 ounces)
  • 1 egg
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh dill (2 teaspoons dried)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives or scallions
  • ¼ teaspoon ground caraway seeds
  • 1/4 teaspoon white pepper (or black pepper)
  • 1 egg, beaten with 1 tablespoon water
  • sesame seeds or poppy seeds for topping (optional)
  • 1 cup sour cream

Mix the flour and salt thoroughly.
Cut in the butter with knives or a pastry cutter until the mixture resembles coarse cornmeal.
Using a fork and as few strokes as possible, mix in the ice water until the mixture can be formed into a ball.
Chill the dough for 15 minutes.
Boil the potatoes until tender, then drain and mash them in a large bowl.
Sauté the cabbage and onions in butter in a covered skillet until tender, about 15 minutes.
Add them to the potatoes and stir in all the remaining ingredients.
Preheat the oven to 400°.
Divide the dough into six equal balls.
Roll each ball into a thin circle, approximately 6 inches in diameter.
Place two or three heaping tablespoons of the filling in the center of each circle, brush the edges with the beaten egg mixture, and fold over to form a half-moon.
Press the edges with your fingers or a fork to seal.
Carefully lift each piroshki with a spatula and place it on an oiled baking sheet.
Brush the top of each pastry with the egg-water mixture and sprinkle with seeds.
Bake for 25 to 35 minutes or until golden brown.


The magic that is kale

This morning was blustery but beautiful as we fed the cows.
This morning was blustery but beautiful as we fed the cows.

Dear Friends,

Cold winds have been blowing and frozen mornings are starting to be the norm around here. We’re getting used to chipping ice out of the cow’s water and putting a blankets on the horse. Once we acclimate to the cold it’s really not so bad but the constant up and down of the temperature has us shivering in our boots any time the temp drops below 30 degrees. The days are just starting to get longer, slowly but surely as we make our way deeper into the winter. So far this winter has been really quite lovely, but things can change in a hurry. Last winter was remarkably similar through January before it started snowing every Monday for an entire month and half.  As we move into the second half of the winter share season it’s time to check the stores and take stock of what we have.

The tunnels are going strong, pumping out beautiful kale and spinach. The winter greens are by far the most precious thing we produce right now. In the summer, we seem to have miles and miles of kale. There’s always kale. It feels like kale is right up there with death and taxes as far as things you can count on as being completely certain. In between the row footage we grow and the fact that it grows back so quickly, we seem to have an endless supply. In the winter, it’s different. The kale is precious. One of our most treasured items. It is funny that greens are what we miss most from the summer share. When we’re picking in the summer we rarely get too excited for greens. Peppers, eggplants, tomatoes, cucumbers, melons….now they get our pulse pounding. Maybe I’m unique here but on the darkest coldest nights it’s not a fresh tomato I really crave, but a nice, vibrant green bunch of kale. Lucky for me, because of our high tunnels and the pure magic that is kale, we are able to keep a crop going through the darkest months.

The storage crops are all doing their thing, sitting tight and holding on strong. It never ceases to amaze me how carrots we seed in July and harvest in October are so incredibly sweet and delicious all the way in January and beyond. Weeding thousands of row feet of carrots on hot, sweaty August afternoons is nothing but a distant memory now but we’re still reaping the rewards of our hard work. As much as I love all the different roots it’s really the carrots that cause my heart to sing. I eat them by the handful whenever I have to wash roots and will snack on them any chance I get. While I enjoy a rutabaga or turnip as much as the next person, I don’t often find myself snacking on fresh rutabaga sticks.

Along with most of the roots, the squash and sweet potatoes really shine after they’ve been baked, or roasted. They are all so delicious and wonderful but all the roasted roots really make me appreciate anything we can continue to eat raw at this time of year. Cabbage, carrots, radishes, kale and spinach. Salads, slaws, or just cut up and eaten by the pile.  Whatever way we can find to add some raw veggies into our diets these days is fine by me. I can’t lie and say I don’t dream about a nice crisp head of lettuce or some fresh tomatoes every now and then, but as things stand right now I am more than happy with the bounty coming from our root cellars, tunnels and storage rooms.

Without a doubt the biggest perk about having a Winter Share is the fact that Kerry and I get to enjoy a steady supply of winter veggies we might not otherwise have.

Your Farmers,
Max, Kerry and Hannah

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