Provider Farm

From our fields, for your family


January 30, 2017

This Week's Share

Sometimes you just need cake. Maybe the winter is started to drag on a bit too long, or the dog barfed in your favorite shoes,or worse, you lost your job or someone in your family is ill. Sometimes cake is the perfect solution to what ails you. Throw some vegetables in it, and hey, you're a rock star!

My sweet tooth has been itching lately, so here are some of my go to favorites.

Check out the recipe of the week-Chocolate beet cake. One of my all time favorites and my birthday cake of choice. No need to tell anyone the secret ingredient but its a fun guessing game after its been devoured.

We've all heard of carrot cake but what about parsnip cake? These carrot cousins make a delicious dessert. Don't let carrots have all the fun, check out this Parsnip cake recipe.

And why can't you have cake for breakfast?? Try these delicious triple chocolate squash muffins or these spiced sweet potato muffins.  Is someone having a birthday? These birthday breakfast Pumpkin Cinnamon Rolls will make their day.



Recipe of the Week: 

Chocolate Beet Cake

  • 1 cup butter or margarine, softened,divided
  • 1 1/2 cups dark brown sugar, packed
  • 3 eggs
  • 4 (1 oz) squares semisweet chocolate
  • 2 cups pureed cooked beets
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • confectioner's sugar

Preheat oven to 375 degrees.
In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter, stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated).
Sift together flour, baking soda and salt; add to the creamed mixture and stir well.
Pour into a 9-inch cake pan.
Bake for 40 minutes or until an inserted toothpick comes out clean. Cool completely on wire rack before serving. Dust with confectioner's sugar and enjoy!


C is for Community

Throwback: This week, last year in the kale, the day before Shepard decided it was time to come into the world.
Throwback: This week, last year in the kale, the day before Shepard decided it was time to come into the world.

Dear Friends,

February is almost upon us and we are moving into the final phases of the winter share. Spring may be right around the corner but it’s not here yet. I am sure there is still plenty of snow, ice, and freezing temperatures still ahead for us. If I recall correctly 90% of the snow we got last year occurred between February and April. We may not be quite ready to start plowing dirt instead of snow but we can’t deny that the mornings are brighter and the darkness creeps in a little later every day. Our kale and spinach are continuing to cruise right along and our storage crops are hanging in there keeping our winter meals diverse, fresh and delicious. As much as I love the cabbage, potatoes and carrots I am certainly starting to dream of the summer crops. We bought a sweet pepper from the grocery store the other day to make fajitas with and while it occupied the physical space it was supposed to I think it just made me long for our own peppers more than anything else.

It’s not just the slightly longer days, and the super market peppers that have me dreaming about summer. We have spent the better part of the past two weeks knee deep in all of our various seed catalogs finalizing our crop plan for 2017. Much of what we grow doesn’t really change from year to year. Once we find a really good variety we tend to stick with it. That being said we are always looking to try new things and see the latest offerings and innovations in vegetables. The annual arrival of the seed catalogs is always an event of mixed emotions for us. On one had they represent so much possibility, an endless rainbow of opportunity and perfect produce. On the other hand they bring with them the reality that we are really going to do it all over again, again. Our excitement for the coming season varies over the course of the winter. At this point it is certainly trending upwards. We are starting to get excited about getting our hands dirty again.

As we approach the 5th winter share distribution I can’t help but recall that it was the eve of the 5th winter share last year when Kerry went into preterm labor. At the time we had no idea what was happening and certainly couldn’t begin to anticipate what was going to happen next. As many memories as we have from this time, what sticks out the most to me right now is how Hannah, along with several of our friends and community members came together to make that 5th and 6th winter share happen while we were in the hospital. It was absolutely one of the most stressful times of my life, but one that was made so much more better by the support of our wonderful friends and family.

Your farmers,

Hannah, Holly, Kerry and Max

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