Provider Farm

From our fields, for your family

Shareholders

September 16, 2016

We will begin share renewals his week. Current shareholders have priority to hold their shares with a $50 deposit. We will have forms available at your share pick up. We ask that current shareholders renew by October 14 and then we will begin reaching out to our waitlist. If you have friends interested in purchasing a share, encourage them to join our waitlist to assure they will be able to purchase a share.

We will also begin our winter share sales. Winter shares are limited but current shareholders have priority to purchase a winter share prior to the public. All information about our winter share can be fourn on our website here. We ask for full payment upon enrollment for winter shares.

This Week's Share

I am personally very much looking forward to the forecasted rain tonight and I know the crops are too. Cross all your finger and toes we get a really good soaking!

Summer is starting to fade away in the share. The tomatoes are done and the summer squash is beginning to slow down. The brilliant peppers continue to brighten up the share as we start to see the kiss of fall in the trees. Fortunately the fall crops continue to roll in. The next broccoli succession should be coming in strong this week. It's looking pretty good so we should be swimming in broccoli soon. Acorn squash makes it debut in the share this week. These popular squashes are fantastic roasted or stuffed. We have some beautiful fall greens. I don't think we have ever had such a continuous flow of Swiss chard and the fall lettuce heads are big and beautiful.

Recipe of the Week: 

Broccoli Rice

Ingredients: 
  • 3 cups cooked rice
  • 3 cups finely chopped broccoli
  • 2 tbs.olive oil
  • 1 onion chopped
  • salt to taste
Directions: 

Saute onion in olive oil until translucent. Add broccoli and saute lightly until bright green. Toss cooked rice with broccoli mixture. Add salt to taste.

Credit: 
My aunty Chef Jane made this and I guestimated the recipe.

A horse of a different color

Holly putting down some cover crop seed.
Holly putting down some cover crop seed.

Dear Friends,

What a gorgeous week! Bright, clear sunny days. It’s finally starting to cool down a bit and the humidity is all but a distant memory. It’s the kind of week that just makes us want to pull on our boots, get up, get out there and go farm. We are starting to see the faintest signs of red and yellow in the leaves on the trees and there is no question at all that autumn is all but upon us. The summer crops are grinding to a halt but there is plenty of fall loveliness to feast upon. The cool weather brings out some great flavors that we just can’t achieve in the summer. Things like lettuce just aren’t as good grown in the sweltering heat of the summer, but at this time of year their flavors start to shine. We are also happy to welcome back arugula and some other brassica greens into the mix. They took the summer off but now they are back with a vengeance and they have never been better.

Just when I thought the cake was all but baked it was time to sit back on our laurels drink some cider and watch the cabbages grow, we found ourselves in the midst of a surprisingly busy planting week. First, it was a morning spent seeding arugula, tat so and mizuna. Followed by an afternoon on the transplanter, putting in thousands of lettuce plants for the late fall. Next, we put in a few hundred of feet of boc choi to round out the edible crops we planted this week. Once that was finished, it was time to turn our attention to seeding cover crop and putting fields to bed.

Cover crops are a very important part of agriculture. They build soil health and protect from erosion over the winter. Every year they feel like the punctuation on the end of the sentence that is our farming season. When we seed carrots, beets or anything else we plan on eating, we do so precisely. We use small seeders and see no more than 5 rows on a 6 foot bed at a time. It can be tedious but it is important to get right. A big selling point of our electric tractor is that it goes slow enough for us to watch the individual seeds fall from the hopper into the ground.

Seeding cover crops is a horse of a different color. We paint with a broad brush when it comes time to put the cover crop in the ground. Instead of making straight, uniform beds, we just harrow the ground mostly flat. Then we come through with our trusty cone spreader and lay down 40 feet of seed in a single pass. This allows us to seed an acre in a mere mater of minutes. This is not to say we seed cover crop recklessly. There is still a method to the madness. Tractor speeds and the seeders are calibrated. Sometimes we even have to do math. But it is undeniable that seeding cover crop is faster and honestly a lot more fun.

I am tempted to say cover crop doesn’t pay the bills. At least not directly, like our cash crops. No one wants to take home 3/4 of a bag of sudan grass and clover. Broccoli and cauliflower are far more appetizing than the small grains and legumes we grow as cover (unless you’re a cow maybe). But while the cover crop may not feed our shareholders they do feed the soil. Without nice healthy soil we couldn’t grow much of anything or feed much of anyone.

Hannah, Holly, Chris, and Larry

Your Farmers,

Max and Kerry

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