Provider Farm

From our fields, for your family


August 27, 2017

FAQ's at this time of year:

When does the sumer CSA season end?

The share is 23 weeks and will continue until the second week of November.

When do renewals begin?

We will start renewals at the end of September.

When do winter share sales start?

We will sell winter shares during renewals. All current shareholders have priority for purchasing winter shares.

Fall shares

We have a limited number of 10 week fall shares. These shares overlap with the summer season and start the first week of September and continue until the second week of November. Mor information is available on our website.



This Week's Share

I may say this about every season, but this is one of my most favorite times of year for eating. The summer crops are still hanging around and the fall crops are just coming on. Its truly a smorgasbord of delicious produce and I wish I had more time because I want to cook everything nowadays.

Broccoli is back on the scene and it is a beautiful crop of tight emerald crowns. These are the glory days of broccoli and if all goes well, we should have it until the end of the share.

Our dear friends the cucumbers are back. This variety is downy mildew resistant (a pretty deadly cucumber family disease that comes to New England at this time of year) and though it definitely has some on it, is hanging in there. We should have cukes for a couple weeks, this planting tends to peter out fairly quickly. We love the flavor of this variety, they are thin skinned with small seeds like an English cucumber, perfect tomato and cuke salads. Try them in this smashed cucumber salad recipe my awesome chef aunt just sent me.

The peppers are starting to change color now. We have red and yellow bells and red and yellow long Italian sweet peppers. The long Italian type peppers are by far my favorite, they are so flavorful and sweet and fantastic roasted in the oven.

Now is the time of year when I really start thinking about putting stuff up for the winter. I have over time really narrowed down what I like to put up to stuff that is quick and easy and what I consider essential to compliment what we eat out of the root cellar in the winter.

First thing that is absolutely essential is tomatoes. Chop, em up, put em in a bag and into the freezer they go. I don't have the time to make sauce in the summer, but these frozen tomatoes can be whipped into a sauce all winter long.

Wintertime colored peppers in the grocery store are such a bummer. We are soon to have loads of colored peppers, so take extra, chop and freeze them.  They are great for stir fries, soups, sautes, and all your cooked dishes all winter long. It works great for hot peppers too.

Any cooking green can be blanched and frozen for greens all winter long.

That's it. Those paired with a winter share make for some good local winter eating. If I have time, I might do some pestos and herbs too.


Recipe of the Week: 

Oven Roasted Broccoli


1 head broccoli

Enough olive oil to coat broccoli

Juice of 1/4 lemon,

slat/pepper to taste

Sprinkle of  parmesean cheese


Preheat oven to 450. Break up broccoli head into florets and chop stems if you like. Place broccoli in bowl and add some oil. You want to make sure the florets are totally coated, but it may not take much oil, you just have to mix it and toss it around the bowl for a while until it is well coated. Place on cookie sheet and roast for about 15 minutes. Check it, if underside of flroets are good and brown, give them a flip. Keep roasting until the edges of the florets browned and starting to get crispy. I like mine very dark and crispy. Sprinkle with Parmesan and a little lemon, salt and pepper if desired.


The never ending carrot harvest

Where in the world is Kelsea Birch? There she is, in the green shirt in the epic carrot harvest.
Where in the world is Kelsea Birch? There she is, in the green shirt, in the epic carrot harvest.

Dear Friends,

Kids are starting to go back to school, the mornings are cool and covered in dew. Our fearless farm crew shows up for work each morning wrapped in hooded sweat shirts and rain boots to keep away the chill and dampness of the mornings. Fall might not be here yet but it is certainly on it’s way. The first waves of fall crops are washing up against the sandy beach of summer. Bins of watermelons next to broccoli in the share room. The winter squash is getting close to being ready but we’re still neck deep in tomatoes. The mornings are only getting darker, the sun is ever so slightly lower in the sky. While some portions of the population morn the loss of the summer, we on the farm are nothing but delighted. Fall is a magical time on the farm. September is when things really get good. It’s the time of year when you have to enjoy the last gasps of the summer flavors. Eat as many tomatoes and peppers as you can, stuff your face with melons, have another cucumber salad. While it’s always a little bittersweet, the flavors of summer wouldn’t be quite as sweet if they weren’t so fleeting

While we kept a close, watchful eye on the potatoes, winter squash and sweet potatoes, we spent the majority of our week bulk harvesting our second planting of carrots. Things started out fairly normal, Holly mowed off the tops and we began to loosen the soil with our under cutter bar. Everything was about as expected. It wasn’t until we started filling the buckets that we started to get an idea of what we were in for. Big beautiful carrots are one of my favorite things. Everyone loves carrots. There is nothing better than a good carrot harvest, and this one was one of the best. We barely had to move to fill a bucket. Bucket after bucket, the carrots started to pile up. Before we new what hit us, we had more than a full trailer load.

What I thought was going to take one day, took almost three. The stack of bags in the cooler hit celling. We started another stack. That one hit the celling too. One more stack. When all was said and done, we brought in close to 6,000 pounds of delicious carrots. We try not to let bad harvests get us down and we try not to get too fired up about good harvests, but sometimes you can’t help but take a step back and admire your giant piles of carrot bags. It’s especially nice when you get a bumper crop of a fan favorite like carrots. Carrots are delicious and everyone loves them. You can never have too many.

Now that the carrots are out of the way we can begin to focus on our potatoes. From the potatoes we will move onto winter squash and than probably sweet potatoes. Before we know it we will have more carrots to pick. We still have two plantings out there in the field. Both small and fragile still. We are moving into our heavy harvest season. When a crop is finished the field will get cover cropped and put to bed. It’s my favorite time of year and I am making sure to enjoy every second of it.

Your farmers,

Anthony, Hannah. Holly, Erica, Kelsea, Kerry, Larry and Max

Focus on a Farmer

As farmers, we don't really get to travel so much so we're lucky when people like Kelsea Birch decide to spend some time with us on the farm. Kelsea spent the summer full time farming with us, but prior to that has lived in Latin America, back packed through New Zealand, interned with parliament in England, and lived in a van for a year on the west coast. She came to the farm just off her New England tour of her band The Honeycreepers, a duo of herself and her fiance.

Kelsea first got a taste of farming when she worked on a farm in Hawaii. She enjoys farming becuase she finds the work grounding and tangible. Why is such a world traveller in SE CT you say? Kelsea actually grew up in Manchester, where she met her fiance Matt when they were youngsters. They went off into the world but always kept in touch and finally decided they should make a life long commitment to their band in Hawaii, and later to each other. They were in between things this summer before their wedding and settled into her grandmothers home in Niantic for the summer, perfect timing for some farm work. Kelsea has fit right into Provider Farm. She has picked up our systems with no problem, is always looking for the next job to do and is an all around hard worker.

We are sad that at the end of this week, Kelsea will be moving on, but we are happy for her because she is leaving to get married to her lifetime sweetheart. After her wedding in VT, she is off to a honeymoon in Latin America and then to graduate school in Australia!


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