Provider Farm

From our fields, for your family

Shareholders

September 8, 2017

Renewals for summer shares will begin at the end of September. We will begin winter share sales at that time. Current shareholders receive priority for purchasing winter shares.

This Week's Share

My favorite winter squash is ready for eating. Delicata are a sweet thin skinned winter squash. These are wonderful baked and the skins are so tender they are totally edible and really add to the eating experience so don't even try to peel them. Just give them a scrub, cut them in half and scoop out the seeds and then into the oven they go. Bake at 450 until tender, only about 20 minutes because they are smaller. They are so tasty, no sugar or butter is necessary.

Our salad greens are back! Fall salad greens are so good! The arugula is gorgeous and delicious and not too spicy. The mizuna is mild and tender. I love them in breakfast sandwiches with a fried egg, or top a hot pizza with them.  Tot soi and spinach will follow in a few weeks, they are still much too small to cut now but are looking good.

We finally kiss the melons good by and the tomatoes are starting to slow. The summer crops may be slowing but there is so much delicious fall eating to look forward to!

Recipe of the Week: 

Pasta with Fresh Tomatoes and Wilted Greens

Ingredients: 
  • 6 c. chopped tomatoes
  • 1 c. cured pitted Kalamata olives
  • 1/3 c. basil leaves, cut into strips
  • 1/3 c. olive oil
  • 2-4 garlic cloves, minced
  • salt and freshly ground pepper
  • 6 ounces arugula, roughly chopped
  • 1 lb. penne rotini, shells or penne
  • freshly grate Parmesan
Directions: 

Combine tomatoes, olive, basil, oil, garlic and salt and pepper n a large bowl. Cover and let sit for at least for 4 hours.
Place a colander in the sink and put the arugula in it. Prepare the pasta and drain in the colander with arugula (pour it over the arugula so the hot water fro the pasta wilts the arugula).
Add the pasta and arugula to the tomato mixture and toss. Serve it with Parmesan to top it.

Credit: 
Serving Up the Harvest by Andrea Chesman

Melon memories

Erica, Chris and Hannah, champion squash tossers.
Erica, Chris and Hannah, champion squash tossers.

Dear Friends,

The leaves haven’t started to change yet, but everywhere we look it feels like fall is falling upon us. This past week was full of the cool misty mornings, and brilliant golden afternoons we’ve come to expect. The summer is coming to an end all over the farm. The melons are a memory, the peppers and eggplants are winding down hard, and the tomatoes are grasping to their last bit of life. As the summer rolls away we are finding more and more of our fall favorites every day. The broccoli has been here in an impressive fashion, there is squash and potatoes coming in, it won’t be long before we have new roots in the share room and everyone is ready for sweaters and stew.

One of the tell tale signs of the change of the season is our annual winter squash harvest. Winter squash is a classic New England crop. It’s one of those that goes into the ground in the spring, grows all summer and is harvested in the fall. Winter squash is one of my favorite crops to grow, harvest and eat. The harvest is an athletic, sweaty endeavor that leaves us all tired but with an amazing sense of accomplishment. The winter squash harvest doesn’t differ that much from the melon harvest except that we do it all at once. Squash is clipped from the vine and placed in windrows. It is then tossed to someone riding in a big bulk bin on the back of the tractor. Once the bin is full we get a new one and keep going. When all was said and done this year we pulled in 11 bins of fabulous looking winter squash form the field.

The winter squash harvest is a big thing to get off our plate. Although called “winter” squash, they are actually quite delicate and sensitive to cold temperatures. They don’t like to be below 50 degrees for extended periods of time and they absolutely hate being frosted. We will turn our attention to the sweet potatoes next. They too dislike the frost. Once the squash and sweets are in the barn, the rest of the crops in the field are all fairly cold hardy. Rutabagas, carrots, beets broccoli, Brussels sprouts and cabbage can all withstand some down right frigid conditions, often times their flavors being improved.

One other similarity between the squash and sweet potatoes is that they both need to cure in the barn after harvest. While we think of them as being sweet, they are actually quite starchy when they are first harvested. A couple weeks curing in a nice warm barn allows the starches to convert to sugar and they take on the full flavored deliciousness we all know and love. There are actually a few varieties of squash that don’t need to be cured that we will be seeing in the share before the others.

So as we welcome in the fall crops, the shorter days and the return of the football season it is time that we start to say goodbye to our seasonal workers. This year we only have one person leaving us for their next step. We are sad to see that Kelsea is off onto her next adventure. She will be celebrating her wedding this weekend, before traveling to Panama for a bit before ultimately arriving in Australia for grad school. While we will surely miss her, that all sounds amazing and we wish her the very best.

Your farmers,

Anthony, Chris, Erica, Hannah, Holly, Kerry, Larry, and Max

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