Provider Farm

From our fields, for your family

Shareholders

November 28, 2016

Welcome to the first winter share of the season! The first pick ups will be this Friday, Dec. 2. Please take a moment to note subsequent pick up dates on your calendar: 12/16, 1/6, 1/20, 2/3, and 2/17. Please note the break over the holidays.  In the event that we have to reschedule due to bad weather, we will announce it on facebook, on our website and through an email.

Provider Farm pick ups are 2-6 PM at 30 Woodbridge Rd., Salem. Since the weather is looking to be warm, we will have it in the unheated share room. Please park across the street from the farm or behind the barns but do not use the driveway up to the big yellow house (there will be signs). We have bags for your produce but you may want to bring a sturdy bag or box to carry it all in because winter vegetables get heavy.

Terra Firma Farm pick ups will be 3-7 PM at 564 Norwich Westerly Rd. North Stonington, CT. Shares will be packed up in boxes which you may take home or transfer your share into your own bags and leave the box behind for us to reuse.

This Week's Share

Thanks to the wonderfully warm weather we should have some nice salad greens out of the field. Greens will not be washed in the winter share so make sure you give them a good wash at home. The best way to do this is put them in a bowl of water loose enough they can swish around and any soil can fall to the bottom. Repeat a couple of times.  The drier you can get them, the better they will hold, so spin them dry if you can.

The collards and kale are frost kissed. This makes them much sweeter and tender, delicious simply steamed.

We have really been enjoying some very basic cooking this fall. Simply roasting a mix of roots, baking squash or potatoes, or boiling some rutabagas and topping with a little butter and salt lets the flavors of the vegetables shine and is easy when you are short on time.

Recipe of the Week: 

Curried beans and Kale

Ingredients: 
  • 2 tbs. oil, butter or ghee
  • 1 1/2 c. chopped onions
  • 4 garlic cloves, minced
  • 1/2 tsp. cumin seeds
  • 1 1/2 tbs. curry powder
  • 1 tsp. ground ginger
  • 1 tsp. ground coriander
  • 1 1/2 c. broth
  • 3 cups cooked chick peas or black eyed peas
  • 1 chopped tomatoes
  • 1/2 tsp. salt
  • 3 c. chopped greens (any combination of kale, collards, mustard, swiss chard)
Directions: 

Heat oil in pan and add onions, garlic and cumin. Cook until softened. Add the greens and cook stirring until softened.
Stir in curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil. Add the chickpeas and tomatoes and salt. Simmer uncovered for 25 minutes.

Credit: 
1,000 Vegetarian Recipes by Carol Gelles

Thankful

The kale lives on.
The kale lives on.

Dear Friends,

If I didn't have a calendar, I wouldn't believe it. It feels like October out there. But if you venture out into the world these days, you are likely to see Christmas trees adorning cars and other red and green signs indicating we really are making our way into December. It seems like just yesterday we were getting ready for our last CSA distribution of the fall but somehow the first winter share is already upon us.

On the farm July seems to stretch eternal but somehow November goes by in a blink of an eye. We have been busier than normal this November, tying up loose ends and finishing up tasks. We had garlic to plant, carrots to harvest, and low tunnels to build. All tasks that in the past we have tried to complete before Halloween. We are still adjusting to the pace of farm life with a baby, which so far seems to mean things take a little bit longer, or we don’t get to tasks as quickly. Fortunately, both Hannah and Holly are staying on this winter to help us with our transition and get everything done.

I really like our winter share. Maybe it’s because I love root crops, and kale. Maybe it’s because I like having a revenue source in the cold months. Maybe it’s because it gives us a reason to grow greens and save ourselves and our shareholders from having to buy produce from the grocery store as long as possible. I am not sure of the exact one reason, it's more of a multitude.

I think it is amazing that the roots store as well as they do. That in February I will be able to reach into a bag of carrots, wipe off the dirt and then bite into crispy, sweet delicious carrot. The resilience of the kale and spinach is outstanding. That they can weather a harsh New England winter with the simplest of the protection and no supplemental heat. All things considered, the fact that we have shareholders who are excited to eat squash, potatoes and parsnips with us all winter is probably the best part for us.

We spent our thanksgiving holiday in a cabin in the hills of Vermont. We had to avoid family gatherings this year to protect Shepard from potential sickness. Shep is doing great, but his prematurity puts him at high risk for respiratory illness, so we have to keep him away from crowds this winter, even our own families.

While up in the snowy north, getting some much needed rest and relaxation we had some time to reflect on our lives over past year. This year in particular it feels like we have a lot to be thankful for. The health and well being of our family is the first thing on our mind, but we are also so grateful or the wonderful people we have working for us, helping us make the farm work. We also feel especially grateful for the wonderful share holders, both summer and winter, who have shown us so much support, over this past year but really through all the years that we’ve been farming here in sunny Salem.

On behalf of our farm crew,

Hannah and Holly

your farmers

Max and Kerry

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