Provider Farm

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October 20, 2017

Wow, three more share weeks to go! Yup, we still have winter shares so get 'em while they're hot!

This Week's Share

My gosh, while we did get a frost in the valley here in Salem where some of our fields are, all of our fields across town didn't get hit at all. At this rate,we may have eggplants and peppers all the way until the end of the share. Unheard of! Also, the eggplants have really picked up production now that its been consistently warmer then summer. Well now I have seen everything.

We have some beautiful cabbages coming in from the field this week. These fall cabbages are big, sweet, and crisp and great for slaws, stuffed cabbage leaves, saurkraut and all things cabbage. Cabbage can store incredibly well in the fridge. Just keep it wrapped in an air tight bag and it can last well into the winter.

Just in time for Halloween-sugar pumpkins! Decorate with these guys and then make a pie, or soup or curry. Don't leave them outside if the temp dips below, 50. They don't like that and it will decrease their quality.

 

 

Recipe of the Week: 

Classic Pumpkin Pie

Ingredients: 
  • ¾ cup milk
  • 3 beaten eggs
  • ½ cup honey
  • ½ teaspoon salt
  • ½ teaspoon each of ground cloves, ginger, and nutmeg
  • 1½ teaspoon cinnamon
Directions: 

Use pumpkin, sweet potato or butternut or acorn squash. Wash two or three medium squash, peel and cut into two-inch slices. Bake squash, covered, until tender. Mash and measure two cups. Add the rest of the ingredients to the squash and mix. Pour ingredients into unbaked 9-inch pie crust and bake for 50-60 minutes at 350 degrees F.

Credit: 
Kerry

The power of vegetables

Young Max and Jason on the first farm they worked on in 2007.
Young Max and Jason on the first farm they worked on in 2007.

Dear Friends

Another picturesque October week has come and gone. October is flying by right before our very eyes. This is a wonderful time of year, the foliage is just starting to turn bright and brilliant and the harvests are really rolling in. We continue our steady march harvesting our storage crops. This past week we brought in the purple top turnips and the 3 types of storage radishes. It always feels good to get things crossed off our list but at this time of year, knowing that when tasks are done they stay done makes everything feel a little bit sweeter.

While this is always a special time of year, this weekend was particularly special. Kerry and I spent our weekend up in western Massachusetts celebrating the wedding of dear friends of ours.

All the way back in 2007, Jason and I first met apprenticing on an organic farm together. Aside from just apprenticing for that season together, Jason and I also worked together at Riverland Farm, where he took over as assistant manager after I left. That position of assistant manager at Riverland Farm is currently held by Emily, Jason’s now wife. The wedding was absolutely beautiful with many emotional moments for us. As I enjoyed the weekend in the company of good friends it struck me that none of this would be happening if it weren’t for the farms that I have worked on and the vegetables that brought us together.

The connections that I have made through farming have been some of the deepest connections I have made in my life. My best friends, my wife, some of the most important people in my life are people that I met for the first time harvesting watermelons, planting kale and weeding kohlrabi. They are people that I have worked along side day in and day out, at times doing some of the most uncomfortable, repetitive tasks imaginable. Good company can make even the worst farm jobs tolerable if not actually enjoyable.

The grueling work can grow and test relationships. Stressful Julys can bring out the nasties. Fortunately the introspection of fall allows us to brush off the dirt of July and for reflection on the season. The quiet of winter brings about healing, rebuilding and new energy for another round of it all. Relationships that survive these manic seasonal cycles can grow profoundly deep.

Organic vegetable farming has been a steady driving force in my life since I was twenty years old. It has shaped my life in a profound way for the better. While the work is vast and at times daunting I think it is important to recognize what is really important.
 
Your farmer,
Max (And Anthony, Chris, Erica, Hannah. Holly, Kerry, and Larry)

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