Provider Farm

From our fields, for your family

Shareholders

September 30, 2017

Renewals for the summer share will start this week. We will have forms at share pick up this week. We ask for a $50 deposit to hold your share for next year (you can of course pay any amount in addition if you would like).

Winter share sales also will begin this week.  For information about the winter share, please read about it here on our website.

Please note, I am in the application process to accept EBT. They say it should take about a month for me to be approved and the payment system is a little diferent so if you would like to renew and use your EBT card, let us know at renewals and we will set up a plan with you.

This Week's Share

Ever see how Brussels sprouts grow? Now is your chance, they are ready and coming to share this week! A most unusual veggie, the sprouts grow in the armpit of each leaf of the plant along the stalk.  Brussels sprouts are sometimes maligned, but I believe that is often due to bad childhood experiences of overly mushy boiled sprouts. Give them a try roasted in the oven. Slice them in half, toss them with oil and put them in a hot oven at 450 and roast until the leaves start to brown. The Brussels sprout crop looks really good this year, high quality and clean.

Gold potatoes and yellow onions this week. Our keuka gold potatoes are delicious roasted and mashed. Add some caramelized onions to the mix! Our yellow onions are cured and so can be stored in a cool dark place in your cupboards. These are the type of onions that are perfect for caramelizing.

Its time to say adios to the tomatoes. This crazy end of September heat wave is really confusing our cold weather broccoli varieties and pushed along the more heat tolerant ones, so now our broccoli plantings are a little mucked up. We'll see what happens in the next few weeks, but its likely the broccoli will fade out before the end of the share. The heat on the other hand has done great things for the cauliflower, so much, I can't stop talking about it! This is probably our best year for cauliflower in many years. And the colored peppers, wow! Its time to eat all things cauliflower and sweet peppers!

Recipe of the Week: 

Brussel sprout and kale salad with walnuts and lemon-mustard dressing

Ingredients: 

For the salad

  • 1 cup walnuts, chopped
  • 1 pound brussels sprouts, trimmed, halved and thinly sliced
  • 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
  • 1 cup coarsely grated or chopped Parmigiano Reggiano

For the Dressing

  • 1/4 cup fresh lemon juice, from about 2 lemons
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped shallots, from one large shallot
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Directions: 

Heat oven to 350 and bake walnuts for 5 minutes or so until browned. Watch carefully so they do not burn.
Combine Brussels sprouts and kale in a bowl. Whisk dressing ingredients together and pour over kale and sprouts and half of cheese and walnuts. Toss well and let sit for at least a half hour before serving. Garnish with remaining nuts and cheese just before serving.

Credit: 
onceuponachef.com

Making up for lost time

Brussels sprouts
Max showing off his favorite crop.

Dear Friends,

One last gasp of summer? We went from very hot, humid and fairly uncomfortable all the way back to cool, dry and lovely basically over night this week. We deal with heat worse than that all summer long but there was something about this week, Wednesday in particular that seemed to really discourage our usually unflappable farm crew. I don't mind hot too much but we like our seasons to stay within their lanes or else everyone, plants, animals, and  farmers, start feeling all out of sorts.

We were digging potatoes Wednesday morning, sweating into the soil by 10 am. As the morning progressed, the mood on the farm was a little bit darker than we like to see. No one would blink an eye at that heat and humidity in July, but at the end of September when we expect cold fingers and long sleeves, everyone looked like zombies emerging out of the ground into the light. It became obvious the only course of action seemed to be to turn on more irrigation and send everyone home. Thursday morning, after the heat and humidity broke, everyone was back to their bright eyed bushy tailed selves with wool hats and flannels and we could get back to having our fall.

This week we finished up the sweet potato harvest and dipped back into the regular potato harvest. We said our final good byes to the tomatoes. We harvested the first celeriac and were delighted to find the Brussels Sprouts are ready to go. In the midst of moving tons of irrigation we were able to wrap up some odds and ends. We are so happy October is finally here. I love October almost as much as I love November but it also means that we are running on a very definite schedule right now. We only have so many weeks to accomplish what is we need to do. Harvest crops, seed cover crops, clean up the farm. We have a lot of tasks still to do out there.

Often times too, they are all dependent on each other. We can’t seed rye where the tomatoes were until we cut down the trellis and remove the stakes. We could seed rye where the sweat potatoes were, but it makes sense to finish the potatoes first and seed the whole area as one big block. It means we still have to keep our manager hats on and still think through our daily and weekly plan. October is a great month on the farm. We get to wear on sweaters and enjoy the fruits of our labor. All of the hard work that we have put in all season is paying off now.

We are excited for the weeks ahead. Some of my favorite crops are still out there unharvested. Brussels Sprouts are on top of that list in big bold letters. They have got to be on the most unique and most wonderful of all the crops that we grow. I never ate Brussels Spouts growing up, I don’t think I even really knew what they were until I started working on farms that grew them. Now I feel like I have 2 decades of lost time to make up when it comes to eating Brussels Spouts. Well next week when we start harvesting them, I am excited to start making up for lost time.

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

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