Provider Farm

From our fields, for your family

Shareholders

September 23, 2017

We will begin share renewals the first week of October (next week). Forms will be avilable when you come to pick up your share. We will also start winter share sales then. Current shareholders receive pirority to renew their share and purchase winter shares prior to the general public.

The regular season share still has six more delicious weeks to go. There is tons and tons still to come, the last share is the second week of November.

This Week's Share

Wow, this warm weather is, well, weird, and really pushing along our broccoli plantings way to fast! Hopefully it cool down soon or else all our broccoli will be ripening all at once andwe won't have it for hte last few weeks of the share. It is beautiful broccoli though. Its also really pushing our cauliflower along and what a cauliflower year it has been! Bumper crop of nice snowy heads. I made this delicious Aloo gobi this week with the red potatoes and cauli and it was so tasty.

An ever popular squash, the acorn squash make there debut this week. These are sweet and great just baked halved in the oven.

Also new this week are our celeriacs. These crazy looking roots may be new to you. They are a lumpy root ball with lots of squiggly roots and eyes and look a bit like a muppet. They are in the celery family ahd taste like a potato crossed with celery. They are popular in French cuisine and used in the popular French salad remoulade. Use them as you would potatoes. I like them boiled up and mashed with potatoes. They are also great in soups and stews.

We have just about finished up our delicious white fresh onions and so we will start having our cured onions in the share. We'll start with the reds which don't store for as long as our yellows. These should hold well in a cool dark place in your kitchen.

Recipe of the Week: 

Remoulade

Ingredients: 
  • About 1 lb. celeraic
  • Juics of 1 lemon
  • 1/3 c. mayonnaise
  • 1/3 c. sour cream
  • 1/4 cup chopped fresh parsley
  • 2 tbs. choppped cornichons
  • 1 tbs. chopped capers
  • 1 hard cooked egg finely diced
  • salt and fresh ground pepper to taste
Directions: 

Peel celeriac and shred with grater.
Toss with lemon juice to prevent discoloring due to oxidation.
Add the mayonnaise, sour cream, parsley , cornichons, capers and egg. Mix and salt and pepper to taste.
Chill for at least one hour before serving.

Credit: 
Serving Up the Harvest by Andrea Chesman

10,000 lbs. here, 10,000 lbs. there

The chief leek inspector approves of the leeks.
The chief leek inspector approves of the leeks.

Dear friends,

This week began with a fair amount of uncertainty. We spent the early part of our week with an eye on the weather, reading tropical storm watches and watching radar images. While we got the farm ready and prepared ourselves for some soggy days the storm missed us completely. In the end, we didn't even end up with a 1/4 inch of rain. While we are happy to have avoided torrential down pours and damaging winds we are waking up to the fact that the farm is extremely dry. It hasn't rained in weeks and we are finding our fields surprisingly dusty for the end of September. Of course you can always add water to a field but you can't take it away so all things considered we will take it.

As tropical storm Jose did its thing over the Atlantic, business continued as usual on the farm. We caught up on some late lettuce plantings, processed thousands of pounds of storage onions and kept our epic sweet potato harvest going. We have now picked 5 out of the 6 beds and the crop looks absolutely amazing. We can't wait for them to hurry up and cure so they can make their way into the share room.

We have hit a point in the season when it is easy for fatigue to start to settle in. We have been going at a good pace for months now and the work can start to catch up with you. The mornings are dark, even if they are oddly warm and it's easy to feel tired. As our eye lids get heavy and an afternoon nap starts to sound pretty good, it's pretty tempting to send everyone home and take an occasional afternoon off.

As lovely as that sounds, a quick look around the farm is usually more than enough to snap us back into reality. Sure the the planting is all but done, the weeds have slowed down too but holy cow is there a lot to harvest! All this focus on sweet potatoes, but there are still 5 beds of potatoes out there. Not to mention 2 more planting of carrots and beets, as well as celeriac, parsnips, cabbage, Brussels sprouts, rutabaga, turnips, radishes and even storage kohlrabi. 10,000 lbs. here, 10,000 lbs. there, it's looking like a very heavy "heavy season".

All those crops might not be ready this very instant but you can bet by the time we finish with the sweets and regular potatoes, the cabbage will be clamoring to be harvested. This is the time of year when it's more important than ever to keep our eyes on the ball. We might not have the grueling, unforgiving planting schedule of May but there's nothing worse than planting a crop, weeding it, caring for it only to have things fall apart at harvest time.

We might be a little anxious for a restful couple days but we are not quite there yet and I am happy for that. This is the best time of year on the farm by far. The days are beautiful, the crops are pouring in, the cover crop is beautiful. So long as we can keep the coffee coming, I think we're going to be just fine.

Your farmers,
Anthony, Chris, Erica, Hannah, Holly, Kerry and Max
 

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