Provider Farm

From our fields, for your family

Shareholders

June 10, 2017

Please note the list of what is in the share this week is our best guess. Sometimes we are surprised and something comes on earlier then expected, or something has gone by before we were able to harvest it.

This Week's Share

We have red beets with their greens in the share this week. The beets and their greens can be cooked together or in two separate dishes, but don't throw out those greens. They are totally edible, delicious, and super healthy. Cook the greens as you would Swiss chard, they are closely related.

We have lots of things just on the edge of being ready and this heat will surely push them over the edge, so you might see some of them bulking up the share soon. The summer squash and zukes have little fruits. The garlic scapes (the flower bud from the garlic plant,one of my favorite treats from the farm) are starting to emerge. The broccoli however are really dragging their feet so we're hoping to see some big growth towards ripening this week.

Recipe of the Week: 

Sauteed Beets and Beet Greens

Ingredients: 
  • 2 Tbs. extra-virgin olive oil
  • 1/2 small red onion, thinly sliced
  • 3 large cloves garlic, thinly sliced
  • 4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into 1/4-inch-thick half-moons
  • 10 cups lightly packed stemmed beet greens
  • Sea salt
  • 1 Tbs. red wine vinegar
  • Freshly ground black pepper
Directions: 

Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until golden-brown, 4 to 6 minutes. Add the sliced garlic and continue to cook until the onion is very tender and browned, 1 to 2 minutes more. Add the beets and stir until coated in the oil. Add 1/4 cup water, cover, and cook until the beets are almost tender, 5 to 7 minutes. Scatter the greens over the beets and sprinkle with a couple pinches of salt. Cover and cook, stirring once or twice, until the beets and beet greens are tender, 5 to 7 minutes.
Remove from the heat and drizzle with the vinegar and the remaining 1 Tbs. olive oil. Season to taste with salt and pepper and serve.

Credit: 
finecooking.com

Switching out long johns for sunscreen

Planting cucmbers on the transplanter
Planting cucumbers on the the transplanter

Dear Friends,

What a difference a week makes. Last Tuesday, as we set out to complete our first harvest of the season, the temperatures were in the low 50’s and we were pelted with a steady cold rain. As we look ahead to the coming week temperatures are forecasted to be close to 90. While we as farmers may not love the dreary cold weather, and in general neither do the crops, one bonus is that it makes it easy to maintain their freshness during harvest. On bright, beautiful, hot sunny days it can be a real challenge to get out to the fields early and get everything home before the heat of the day takes it’s toll. To be honest, after the spring we’ve had so far, that is a problem I am looking forward to having. Switching out the long johns for some sunscreen doesn’t sound so bad right now. Despite the cold and soggy start to our season I have been extremely impressed with what the farm has been able to produce thus far.

In between bringing in the harvest, we spent the bulk of the past week planting, planting and planting some more. The week began with sweet potatoes, after that we moved on to cantaloupe and watermelons. Once those were finished the second planting of squash and cukes were ready to go in. Over an acre of plants in the ground and we still had lettuce, basil, boc choi and parsley to plant, not to mention seeding beans, herbs and salad mix. It’s weeks like these that we really appreciate our waterwheel transplanter. This machine saves our back and it saves time. Further more, it gives all the plants a nice drink at planting time. All of these things combine to make it one of our absolute favorite inventions, and favorite tools on the farm.

Moving into harvest and CSA season means we have to approach our weeks differently. We’re no longer free to schedule tasks at our pleasure, even the weather doesn’t necessarily have the final say in when things can get done. Everything has to work around the CSA schedule. We have to harvest when we have to harvest. In some ways this makes things more challenging but in other ways I actually think it kind of makes things easier. Sometimes having too many options can make it harder to plan the week. The total blank slate is daunting. Having a narrower window in which to squeeze our tasks in brings out the best in us and it makes it easier to visualize the flow of the week. We are forced to prioritize tasks and eventually accept the fact that we won’t be able to get to everything. So far, we have been able to keep everything on the farm well weeded but there will soon come a time where the weeds will prevail, though I am confident we will win, at least in the end.

Your farmers,

Anthony, Chris, Hannah, Holly,  Kelsea, Kerry, and Max

Browse newsletter archive