Provider Farm

From our fields, for your family

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December 18, 2017

Join us at our Christmas store! Dec. 23 10-1 PM!

Pick up some carrots for the reindeer and last minute gifts! Need to get your family out of the house or load up your pizza fed college kid with some fresh veggies? Bring them too! All are welcome and current shareholders get 10% off all vegetable purchases. Have a hard to buy for friend? Pack them a gift box of our vegetables.

We have load of grass fed beef just in and beautiful roasts for the Christmas table. We'll have gift box specials including slow cooker, ground beef, and mixed boxes, and free gift coolers to keep them cold. Beef may also be purchased during the winter share.

This Week's Share

We'll have beautiful baby spinach coming out of the greenhouse this week! This stuff is gorgeous! Its small tender leaves are fantastic for salads, maybe topped with red beets for some festive colors. Give it a quick rinse before using it, it is not washed to keep the leaves dry.

Beets are my theme this week, mostly because I like their festive colors for this time of year and think they make a wonderful addition to the holiday table. They are great just steamed or roasted plain, or mixed with other roots.  Toss them warm with some goat cheese and a balsamic vinaigrette and maybe a sprinkle of walnuts. Whip up some beet hummus for the appetizer table for your new years eve party, and gold beet coins too for good luck and wealth in the new year! Don't forget the Chocolate Beet Cake for desert! It is so good and always a fun party desert.

Recipe of the Week: 

Beet hummus

Ingredients: 
  • 1 small roasted beet
  • 1 15-oz. can (1 3/4 cup) cooked chickpeas, mostly drained
  • zest of 1 large lemon
  • juice of 1/2 a large lemon
  • healthy pinch salt and black pepper
  • 2 large cloves garlic, minced
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil
Directions: 

Wrap beet in foil and roast in oven at 375 degrees until a knife slides through it easily.
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.

Credit: 
minamalistbaker.com

The inspiration tank

2017 in review.

Dear Friends,

A light smattering of snow and plenty of sub freezing temperatures. This is a lot more like what we come to expect from December. Before the snow fell, we did our best to get our equipment home, get our row cover and hoops from the field and basically wrap things up. While we tidied up the fields in preparation for the snow, back home we had to button things up in preparation for the cold. We still had tons of cabbage and kohlrabi enjoying the crisp 35 degree temperature of our barn. With temps dropping into the teens and the barn temperature about to plummet, we had to get all those cabbages and kohlrabi safely stored away. The insulation in the coolers that allows us to keep the cold in and the heat out all summer also allows us to easily keep crops from freezing. A small electric heater and a thermostat is all it takes to make sure the roots, cabbages and kohlrabi aren’t subjected to subzero temperatures. With the farm fully ready for winter we can begin to turn our attention away from 2017 and begin to think about the coming season.

We spent the majority of last week dreaming big dreams for our farm and catching up with old friends at the biennial New England Vegetable and Fruit Grower’s Conference in Manchester NH. This conference is the biggest veggie conference in the Northeast and brings together farmers, researchers and service providers form all over New England, New York and New Jersey. The Manchester conference brings together growers from all walks of life, both large scale and small scale, organic and conventional, and everyone brings some good tidbits to the table. It is a unique opportunity to learn and give us a much needed refill of our inspiration tank. It is a great opportunity to catch up with old friends. Some of the best friends I have, I know from farming. There are a lot of benefits of having friends who farm, but one major draw back is that it is virtually impossible to travel to see people for 8 months out of the year. Being able to reconnect with so many wonderful people is truly the best part about the conference.

Kerry and I have been attending this conference since 2007. Over the last 10 years a lot has changed for us. We didn’t even know each other in 2007 when we were both there, just separately. Our last season in Massachusetts was capped off with a Manchester conference as well as our second season at Provider Farm. Since the conference is every two years, it gives us a nice mile marker for measuring progress and change in life, both professionally and personally. The last time we went to one of these things, we were just announcing to our friends that we were going to be having a baby. This time, Kerry and I alternated work shop time, while the other one chased Shepard around the lobby, trade show and hallways of the Manchester Radisson.

We are getting ready for the last winter share of 2017. This means the first winter share of 2018 is right around the corner and as short as the days are now, before we know it they will be getting longer. We wish you a very merry Christmas and a happy new year!

Your Farmers,
Kerry and Max

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