Provider Farm

From our fields, for your family

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October 29, 2017

With two more weeks to go with the share, its time to clean out the freezers so we are having a beef sale! $1 off all cuts. 10 lbs of ground beef for $60, 10 lbs of sausage for $80, or 5 lbs of each for $70.

Announcing our 6th annual Thanksgiving store!

Get all your vegetable needs for your Thanksigiving table!

November 18, 10AM-1PM

Our Thanksgiving store is open to the public. Bring your families and friends

This Week's Share

Enormous kohlrabis are coming out of the field this week. Be not intimidated by the size of these kohlrabi. They are a storage type kohlrabi called "kossak" intended to get you through the long winter months. They stay tender and crisp even at bigger sizes. These things can last for a long time in your fridge, and you can chop off chunks as needed. They are so crisp and sweet, they can be cut into slices to be dipped in humous, grated into slaws, or cooked up in sautes and soups.

Another frost is heading our way, so we'll strip the pepeprs and eggplants again!  I cant get over how late we have these, its a little bonkers.

A reminder as we get into root season. Don't get overwhelmed by them, they can store really well in your fridge well into the winter. Just wrap them up well and put them in the fridge (except sweet potaotes, keep those someplace dark and warmer like a cupboard).

Recipe of the Week: 

Kohlrabi Salad with Cilantro and Lime

Ingredients: 
  • 6 cups kohlrabi -cut into matchsticks , or grated in a food processor -about three 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
  • ½ C chopped cilantro ( one small bunch)
  • half of a jalapeno -minced
  • ¼ C chopped scallion
  • orange zest from one orange
  • lime zest from one lime
  • Citrus Honey Vinaigrette:
  • ¼ C olive oil
  • ¼ C fresh orange juice ( juice form one orange)
  • ⅛ C lime juice plus 1 T ( juice from one large lime)
  • ¼ C honey
  • ½ tsp kosher salt
  • 1 T rice wine vinegar
Directions: 

Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making ¼ inch matchsticks.
Place in large bowl with chopped cilantro, scallions, finely chopped jalapeño ( ½), lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro.

Credit: 
feastingathoe.com

Rain rain go away

Fall carrots
Thousands of pound of fall carrots waiting to be harvested.

Dear Friends,

Deep down, we all knew the sunshine couldn’t last forever. We had one last perfect day on Monday before the skies opened up. We spent Monday afternoon digging some of the most beautiful parsnips we have ever grown. After that it rained. It rained on Tuesday, and then it rained some more. By the time the sun came back out on Friday we had received about 4 inches of rain. It has been especially dry this time of year and while I am sure in some ways we could really use the rain, I kind of just wish it could wait until we got all our cabbages out of the field. Of course, that isn’t how it works, the rain doesn’t wait for anyone. With a few more inches of rain forecasted for Sunday, it looks like we are going to have to put our harvest plans on hold for a couple more days.

Fall can be a funny time of year. In the summer, if we plan on a job but it gets disrupted by rain we would just switch gears and do a different job. In the fall, sometimes there isn’t really another job for us to switch to. All of our plans this week called for at least relatively dry conditions. There is always something to do on the farm and we could come up with some little jobs here and there but our major harvest goals would have to wait. While we sat on our hands, watching the rain, our crew was able to enjoy a couple unexpected rainy days off. It feels a little strange to have thousands of pounds of food out there and not be picking it but it is what it is, and who doesn’t love a relaxing rainy day?

We are running out of October and making our way towards the end of CSA. There used to be a time in my farming career when we would have our last CSA distribution, plant the garlic and then be done with the season. We would take some time off, plan for next season and sit around waiting for the spring. These days the season never really seems to end. We have a Thanksgiving Store coming up, and Winter Shares to think about. Not to mention that we will continue to sell to restaurants and food co-op’s through the winter and into the spring. We still have garlic to plant, but we also have carrots, lettuce and onions to go in the ground too. We will build low tunnels over these crops and they will be ready to harvest early in the spring. After the CSA harvests are over we will be scrambling to bring in the rest of the roots.

We used to be able to get by with a season that ran from June until November. Some long underwear, a knit hat and gloves were sufficient for winter gear. By the time it really got cold we were safe in the house, huddled next to the wood stove with our seed catalogs. Now the season never seems to end and we have a closet full of insulated coveralls, water proof boots rated to -40. It is a change certainly but one that we enjoy.  Things slow down enough that we get some sleep and good family time, but we still keep moving so the dust can't settle and our joints don't get to rusty. It might mean a bit more work in the colder months, but it also means less grocery store produce and that is something we can all agree is a good thing.

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

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