Provider Farm

From our fields, for your family

Shareholders

October 14, 2017

We will be opening share sales to the public  but I will still gladly accept share renewals too. We still have winter shares available too so no worries if you haven't gotten your forms in yet. Feel free to drop them in the mail or bring them in when you pick up your share.

This Week's Share

A lot is happening on the share table and in the share boxes this week. The much heralded butternuts are finally cured and will be joining your dinner table. These guys don't need much of an introduction, most everyone knows them. Roast them in the oven, or turn them into a pie or soup or other fall treat.

Its a minor root bonanza in the share this week! Unlike the butternuts, you might need a little help figuring these out, so allow me to be your guide. First off, we have the turnips. Purple tops are white with, you guessed it, lovely violet tops. We also have gold ball beets which are a creamy gold with some green around the tops. Turnips can be used in soups and stews, mashed, or cook em with a roast (our shanks would pair so well with them). They have a mild cabbagy sort of flavor.

Next up are storage radishes. These colorful beauties are mild and crunchy. The beautiful watermelon radishes are white with a little blush of green and pink, but cut them open and they are a beautiful rose inside (like a watermelon!) Our purple "Bravo" radishes are lavender outside and have lovely lavender starbursts in their slices. These are great sliced into fall salads but also cook up nicely too.

Finally, we have rutabagas which look a bit like turnips but are gold with a purple top. They are sweet and nutty and can be used as your would turnips. One of my favorite thing to do with all these roots is to make a root roast.

Also our white potatoes are coming out too. Throw these babies in your root roast, bake em, or try them in the recipe of the week. We have a beautiufl cilantro crop right now, so make this cilantro chutney to go with your samosas. You can sub in any roots to this recipe instead of potatoes too, or use the squash.

It looks like we'll be dropping into the 30s Monday which means a good potential for a frost here. We will be stripping the eggplants and peppers Monday since they won't survive. This is the latest we have ever had peppers before, so I am not too sad. We need the cold to get the rest of our fall crops to start sweetening, they will make sugars to act as antifreeze in their leaves to protect against the cold.

Recipe of the Week: 

Baked Samosas

Ingredients: 

Pastry Dough

  • 1 cup flour (white, whole grain or a mix, I've made with 100% whole grain and they were delicious)
  • 2 Tbsp. butter
  • 1 tsp. salt
  • water

Filling

  • 1 1/2 pounds potatoes (2 large), boiled and chopped
  • 1 medium yellow onion, diced
  • 1-inch piece ginger, peeled and grated on a microplane (or minced)
  • 1 medium hot chili, finely diced (remove the ribs for less spice, if desired)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 3/4 cup peas, fresh or frozen, cooked (I always replace these with a different vegetable becuase I don't have them on hand ever)
  • 1/2 cup roughly chopped cilantro, loosely packed

 

 

Directions: 

Add a teaspoon of oil to a pan and add onions and ginger. Cook until the onions start to soften and add spices to toast. Cook for a couple minutes and then add vegetables. Cook until warmed and add salt and cilantro and cook 5-10 minutes more for flavors to blend. Set aside to cool.
To make pastry, cut butter into flour and salt with two knives or a pastry cutter or using your fingers. Add just enough cold water to make a dry dough like a pie crust.
Divide the dough into 6 equal parts and roll out into ¼ inch disk.
With a knife cut this disk midway so that you get ½ moon shaped disk.
Fold the half disc into a cone and spoon out about a tbsp of filling into it. Apply water around the corner and seal the edges tightly.
Brush this samosa with olive oil and bake at 350 degree F till light brown in color.

Credit: 
Kerry, fusing several recipes together

Minor roots, major accomplishments

Celeriac
Is this a creature from Harry Potter? Nah, its just a celeriac.

Dear Friends,

For the first time in what feels like forever, it finally rained on Monday. The fields all enjoyed a long over due drink and we enjoyed a some what relaxing rainy afternoon. On Tuesday, the sun came back out and so did we. I can never remember a time that is has stayed this warm this late in to October. The over bearing humidity has broken and we’ve been enjoying the mild and pleasant days. Despite the warm days the nights are certainly getting colder and we can feel the season changing and smell autumn on the air.

This week we turned our attention to some of the more minor roots that we grow on the farm. Minor roots are some of my favorite roots. This catch all phrase refers to basically everything that we grow that’s not potatoes, carrots, or sweet potatoes. Sometimes it even refers to beets. Minor roots aren’t always the most appealing crops in Mid-October but by Mid February we cherish the diversity growing three kinds of turnips and two different storage radishes bring to the share table. We started off our harvesting adventure with the Gold Ball Turnips. These lovely golden orbs sit somewhere in between a rutabaga and a turnip and are one of those vegetables that make a wonderful addition to your soup pot or root crop bake. For whatever reason, the Gold Balls always seem to mature quicker than the Purple Top Turnips or Rutabagas so we let those sit for the moment and move our attention elsewhere.

The humble Celeriac made it’s triumphant return to our crop plan this season after many years away. Nothing says minor root like Celeriac. One of the most unusual looking and often misunderstood vegetables of them all. Did Celeriac exist before there were CSA’s? Would it exist without CSA’s? Of course the answer to both of these questions is yes, but I had never seen the strange root before I became familiar with CSA’s and I am pretty sure that it wouldn’t take a lot of effort to live the rest of your life In the US  and never encounter another Celeriac. Especially if you steered clear of farmer’s markets, CSA barns and farm to table restaurants.

I don’t believe Celeriac is going to replace Carrots as the corner stone of our storage crop operation anytime soon but that isn’t to say that it doesn’t deserve love and have value. We spent a glorious, bright sunny afternoon filling buckets after bucket with Celeriac. Every time I expect the root to scream in a ear piercing screech, deafening us all like the Mandrakes in Harry Potter. They may be unusual looking but I guess that doesn’t exactly mean they are the deadly Mandrake roots of legend.

Once the Celeriac was all stored away I pulled my thoughts away from Hogwarts and we began to pick beets. Beets are considered a major root around here, they get their own column in the crop plan but to make the transition from minor to major a little easier on everyone we started with the white beets.  Next up, gold beets, then radishes, then maybe carrots, or cabbage. One thing is for sure, it has been a fantastic fall harvest, so much so its pushing our storage capacity to the brink. That along with these warm temperatures means we'll just put off some harvests a bit longer. The parsnips and late carrots will stay into the ground until we finally start to get some cold weather. Maybe they'll come out in November, maybe even December. In the meanwhile, we all have a lot of work to do. Get out those pots and pans, fire up those ovens and its time to get eating!

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

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