Provider Farm

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June 26, 2016

This Week's Share

Our fresh eating pointy headed cabbages are in. These cabbages are grown for eating straight away out of the garden and are crispy and sweet as can be. They excel in slaws and salads (and of course are great cooked too).

The peas met our goal and continue to produce this week. Another flash in the pan crop, we'll have them for just a little while longer and will pick them as fast as our little hands can before they're done.

Continuing on the unusual vegetable train, the fennels are ready. These have feathery fronds and a white bulb with a subtle licorice flavor. They're Fantastic sliced thinly into salads, or in Italian cooking.

Everyone's favorite, our carrots, are ready as well! These don't need much of an introduction,these guys are the sweetest and better then any grocery store carrot.

Recipe of the Week: 

Cabbage, fennel and carrot slaw

Ingredients: 
    • 1 2 1/2-pound cabbage, quartered, cored, very thinly sliced (about 18 cups)
    • 2 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
    • 1 small onion, thinly sliced
    • 1 very large carrot, peeled, coarsely shredded
    • 3/4 cup mayonnaise
    • 1/2 cup sour cream
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon sugar
    • 1/2 teaspoon hot pepper sauce
Directions: 

Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

Credit: 
Epicurious

Transitions

A sunday morning walk to introduce Shepard to his herd.
A sunday morning walk to introduce Shepard to his herd.

Dear friends,

Dusty, dry and loads of sunshine. It might not officially be the ’dog days of summer’ quite yet, but for all the sun and lack of rain it might as well be. Our irrigation experts are working overtime as we move into the last week of June. Irrigation is not my department on the farm. Kerry and Hannah make sure the farm stays watered, the crops stay alive and CSA train keeps rolling along. It can be a challenge to stay on top of watering the whole farm but they have been tackling the task masterfully this season and so far things are looking great!

We’re starting to transition away from the spring crops and into some more of our summer staples. There are many crops that are all but done for the spring that will be making a resurgence later on in the fall. The broccoli which has been absolutely amazing this spring is on it’s way out for the time being. Broccoli is really a cool loving crop and it just doesn’t do as well in the summer heat for us to try growing it all year. This is true of broccoli as well as most of the brassica family. This extensive family of both leafy and non leafy greens includes broccoli, cauliflower, cabbage, Brussels sprouts, turnips, radishes, rutabagas, kale, boc choi, arugula, and mizuna.

Farming is all about rapid changes. As the spring crops fade away the door opens to our summer favorites. First on that list is going to be carrots. After a long spring, they are finally prepared to grace us with their presence. They will be followed closely behind by both pickling and slicing cucumbers. Then, before you know it, tomatoes, basil, eggplant, peppers, and watermelon will be filling the share room. I love the seasonality of the CSA, how our menu changes as the weather and season changes. It keeps us on our toes and makes it easy to stay inspired in the kitchen.

As the farm is making it’s transition from spring to summer, Kerry and I have been making a much anticipated transition of our own. After 119 days in the NICU, Shepard was finally able to come home this past Tuesday! Our little guy, who isn’t so little anymore, although he’s still pretty little, has been doing absolutely great so far! In numbers, we've spent 15,000 miles and 10 days of driving, 6  hours of scrubbing in and countless hours worrying. After daily trips up to the hospital, we are absolutely thrilled to finally have our little family together in one place. There is so much for us to learn and so much for us to get used but we are so excited to finally be onto this phase of our journey. Thank you all so much for all of your support, notes, gifts and meals over the past 4 months as we navigated one of the most difficult phases of our lives. We may not be able to be prompt in our thank you, but believe me, we appreciate every single one of your kind gestures immensely.  Every single little thing made an incredibly trying time just a little bit better. We are looking forward to some better days ahead.

On behalf of our farm crew,

Hannah, Holly, Chris, Marycia, Tory and Larry

Your Farmers,

Max and Kerry

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