Provider Farm

From our fields, for your family

Shareholders

September 10, 2016

Share FAQ's

1.When does the share end?

The share goes to the first week of November.

2.When do share renewals start?

We will start share renewals next week.

Current shareholders have priority to renew their shares prior to the public.

3.When do winter share sales start?

We will sell winter shares at the same time as renewals. Winter shares are limited but current shareholders have priority to purchase a winter share.

 

This Week's Share

Hopefully this past week was summer's last gasp and we will be moving onto fall weather and fall rains. The crops certainly think we are moving on. Last week was probably the end of our tomatoes and the eggplants and peppers are finally calming down a little bit. Now is the time to freeze some beautiful colored sweet peppers. I've whittled down my freezing to two crops, tomatoes and sweet colored peppers. Its so easy, just slice them up and put them in a bag and they'll be there for you in the middle of winter for your chilis, stir fries and stews.

Our fall broccoli and cauliflower are showing the stress of this year's extreme drought. The second broccoli planting has been trickling in with some funny looking heads but the next planting looks pretty good. The cauliflower, a tricky crop even on a good year, looks pretty bad and has been heavily impacted. There may be a few dinky heads here and there at first and we'll just have to see about the next plantings.

On the upside, this year we did a huge planting of beautiful Chioggia beets and they are looking fantastic. Chioggia beets are scarlet on the outside and candy striped red and white when you slice into them. They look incredible and have a milder beety flavor.

The first of our garlic is done curing and we have sorted out our seed stock so it is ready to enter the share. Our garlic is fantastic, pungent and delicious. We put it in everything.

Also new to the share is our delicata squash. These winter squashes are a true treat. Sweet and delicious, they are super fast to cook. Just give them a wash and scoop out the seeds and cook on a baking sheet until tender. Do not remove the skin! It is tender and totally edible and adds a nice contrast in texture to the soft flesh. These are my favorite of the winter squash, you won't be disappointed! These are not longer keepers, so eat them within the month.

Arugula is also back in the share. We took a summer break from it this year. It really just doesn't do well in the summer because of high pest and weed pressure, not to mention it gets super spicy. The first planting of the fall looks awesome and we have many more to come.

Recipe of the Week: 

Garlic sesame noodles

Ingredients: 
  • 3/4 pound dried rice noodles
  • 2 tablespoons toasted sesame oil, plus a splash to loosen noodles
  • 2 tablespoons Chinese sesame paste or tahini
  • 1 tablespoon smooth peanut butter
  • 3 1/2 tablespoons soy sauce
  • 2 tablespoons Chinese rice vinegar
  • 1 tablespoon granulated or brown sugar
  • 1 tablespoon finely grated ginger
  • 2 teaspoons minced garlic (from 1 medium-large clove)
  • Chili-garlic paste, to taste
  • 1/2 cup roasted salted peanuts, roughly chopped
  • A handful of chopped fresh herbs, such as mint and cilantro, for garnish
  • Any combination of fresh thinly sliced vegetables (cucumbers,radishes, carrots, etc.) or sauteed vegetables, tofu or meat for topping
Directions: 

Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.
Toss sauce with cold noodles.
Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of vegetables of your choice. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.

Credit: 
smittenkitchen.com

Looking over the edge

Fall and summer mingling in the share room.
Fall and summer mingling in the share room.

Dear Friends,

A bit breezy and a bit cloudy but otherwise we didn’t see too much of an impact from tropical storm Hermine. Now we’re just waiting for this heat and humidity to retreat so we can continue to fantasize about the fall. While we tried unsuccessfully to say good bye to summer this week, we did say hello to a new member of our farm family. One of our absolute favorite cows, the sweet tempered Valeria, calved a beautiful baby boy early in the morning on Wednesday. Baby cows are a delightful thrill, especially when the calving is quick and easy. I guess since this little guy was born before we woke up, we don’t really know how the calving went, but everyone seems fine. With a new mom we would monitor much closer, but with a tried and true cow like Valeria we don’t really have to worry so much. This new calf makes 6 bull calves in a row for us here and if you count Shep, that is 7 boys in a row! Must be something in the water.

With crew members returning to school and our full season crew taking some much deserved vacation, this week we had to take a break from accomplishing major farm milestones and just focus on the day to day of the farm. This can be a refreshing change of pace for us at this time of year. In between harvests, we were able to spend some time tearing out the high tunnel tomatoes and starting to think about our overwintered kale. We were able to send our skeleton crew out to excavate the leeks from a forest of pig weed, and ensure much quicker harvests going forward. We were able to take a step back and recharge our batteries a little bit.

We have some major tasks ahead. We are looking over the edge at our fall harvest season. The time of year when we start pulling in thousands of pounds of produce at a time. Trucks full of rutabagas, beets, cabbage and kohlrabi aren’t far off. The fall harvest also coincides with the time when we start turning the bulk of our land over into cover crop for the winter. The fields that were once a diverse tapestry of different vegetables become carpets of different shades of green. The oats and peas are light green, we try and plant them with enough time for solid and substantial fall growth. The winter rye is the deepest of dark greens, not only does it not die over the winter, but it will germinate as low as 32 degrees and grow at a crisp 34 degrees.

We have about 2 months of CSA distributions left, and a month’s worth of seedings and lettuce plantings to get into the ground to ensure that we have fresh greens throughout the season. Finishing strong is important. We’ve put in a lot of work so far this year. Our crew especially has been admirable in their hard work and list of accomplishments. We have a long way to go and it’s important to avoid the familiar burden of farm burnout. August burnout is a real thing and any year we can avoid it is a good one in my book. Fatigue in August can linger into the fall months and lead to an unpleasant fall. As we head a little further into September, It’s nice to take a week to recharge and refresh a bit and get ready to keep pushing hard for the rest of season.

That’s not to imply that we spent the week sitting on our bums drinking pina coladas even if the weather did warrant it. Far from it, but we did attempt to focus on finishing what was on our plate before we got up for a second helping. Hopefully, we have things under control enough to move forward successfully into what we hope to be a wonderful fall

Hannah, Holly, Chris, Erica, and Larry

Your Farmers,

Max and Kerry

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