Provider Farm

From our fields, for your family

Shareholders

February 13, 2017

This is the last distribution of our winter share. Thank you for braving the winter weather and joining us on this journey. We'll see you in the summer!

This Week's Share

The sweet potatoes are done but we have loads of spinach so everyone will get an extra big bag this week. With the lengthening days, the leaves are big and deep green so not like the baby spinach at the beginning of the share, but perfect for cooking.

The recipe of the week, a spinach carmelised onion quiche is easy and delicious. This Spanish spinach and chickpea is easy and nutritious too. Or, try this Saag Paneer recipe. Substitute spinach instead of the mustard greens and chickpeas instead of making the cheese to make it simpler.

Recipe of the Week: 

Spinach and carmelised onion quiche

Ingredients: 
  • 1 pie crust (or omit if crustless)
  • 1 tablespoon olive oil
  • 2 onions, thinly sliced
  • 4 large eggs
  • 1-1/4 cups milk
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup cheese of your choice or combo (cheddar, jack and feta are all good), or leave out
  • 10 oz. spinach, washed and spun
Directions: 

Preheat oven to 400 degrees. If using a crust, bake on center rack until fully cooked and lightly golden, between 10-15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Set aside and turn oven down to 325 degrees.
Heat oil in a small saute pan over low heat. Add onions and cook stirring regularly until soft and dark brown, about a half hour. Do not try to speed up this process of caramelizing. Prepare your crust, clean out a kitchen cabinet, or wash and prep your CSA share for the week while they cook. When they are done, add your spinach and cook until no water is left in your pan and spinach is well wilted.
In a medium bowl, whisk together eggs, milk, nutmeg, salt and cayenne pepper.
Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Spread onion and spinach over bottom of cooked crust, then sprinkle grated cheese over top. Pour egg mixture over top.
Bake at 325 degrees for 50-55 minutes until custard is set and top is lightly golden.

Credit: 
onceuponachef.com with changes by Kerry

Clinging to turnips while dreaming of tomatoes

She awaits us.
She awaits us.

Dear Friends,

Just like that the farm is totally covered in a blanket of snow and it is cold and windy. With the snow comes the last winter share of the year. While we are always sad to see the winter share come to an end, it does mean that spring will be here before we know it. With the end of the winter share we cling to our turnips and dream about tomatoes but there is no doubt we are entering the hungriest season. It is always darkest before the dawn and that holds true for the farm as well. We won’t have fresh produce coming from the fields until June, by then our coolers will have long since been emptied, our winter kale and spinach will be a distant memory and we will be intimately acquainted with the produce section of our local Stop n Shop, Big Y and Whole Foods than we care to be. It may be hard to source a really good local meal in April but it sure does make us look forward to June even more.

Our crop plan is done, the field maps are made. I am little embarrassed to say we actually still need to finish ordering seeds but hopefully that won’t take too long. Despite that small hiccup, really the next big step for us is getting the greenhouse ready to go for the spring. Currently there is a floor of spinach covering the ground of our propagation greenhouse. The first official Provider Farm task of the 2017 growing season is starting seeds in the greenhouse, but to make that happen we must first prepare the greenhouse. The spinach will all be harvested and rototiller in. We will lay landscape fabric over the floor, secure it in place and set up tables. From there we must straighten, clean, and organize. Test the heating system, test the vents, and once everything is ready, start to fill trays and seed, seed, seed.

The first seeds of 2017 will be onions, small black, irregular shaped little seeds. 3 seeds per cell. 40,000 or so onions will need to be seeded over the course of a couple of days in the middle of March. But that’s not until the middle of March. I am getting ahead of myself, we are still a ways away from that. We will have to put the finishing touches on the winter share, and finish out February.

The end of any share is always a source of celebration on the farm, and this year we also have Shep’s first birthday to celebrate as well. It was impossible for us to picture what our season would be like with a new baby, it presented challenges we didn’t expect and some really wonderful moments. For the 2017 season, Shep will be walking and talking and the prospect of that is no less daunting. Gone are the days when we could put him down on a blanket in the wash shed and get some work done. He is no longer our little sack of potatoes but a little boy and we are sure grateful for that. We haven’t quite figured out how we plan to manage child care this coming year but we are looking forward to figuring it out.

As always, thank you all for being part of our CSA and especially joining us for the winter. We love being able to provide a winter share and could not do it without all of you.

Your farmers,

Hannah, Holly, Kerry and Max

Read previous newsletters