Provider Farm

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July 8, 2018

This Week's Share

Bye bye to the peas and we'll see them next year. Don't be sad that they are gone, just happy we enjoyed them for the brief time they were here and for all the summer goodies to

We'll be pulling in the garlic crop this week. Normally garlic is cured for storage, but we'll have a special treat of  fresh garlic just for this week. You can use the whole bulb, just chop it up into whatever you like. The flavor is mild and deliciously garlicky. You can store these in your fridge to keep them in tip top shape.

I saw a glimmer of orange in the tomatoes in the high tunnel this weekend, so we're getting pretty excited about those first tomatoes. They will start off in small quantities since we have limited real estate in the high tunnel just to wet our whistle for the field ones that will follow by August. I also saw some baby eggplants!

I only get to eat cukes for about two months of the year, so I eat em until I am sick of em. Here is another cuke recipe I am loving, it'll be so good with that fresh garlic.

Recipe of the Week: 

Smashed cucumbers

Ingredients: 
  • 2 (14-ounce) cucumbers
  • 1 1/2 teaspoons kosher salt
  • 4 teaspoons Chinese black vinegar
  • 1 teaspoon garlic, minced to paste
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds, toasted
Directions: 

1. Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place pieces in large zipper-lock bag and seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 to 4 spears each. Tear spears into rough 1- to 1 1/2-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let stand for at least 15 minutes or up to 30 minutes.

2. While cucumbers sit, whisk vinegar and garlic together in small bowl; let stand for at least 5 minutes or up to 15 minutes.

3. Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Transfer cucumbers to medium bowl and discard any extracted liquid. Add dressing and sesame seeds to cucumbers and toss to combine. Serve immediately.

Credit: 
splendidtable.org

Go go go mode

Fourth of July fun!
Fourth of July fun!

Dear Friends,

 Well that was a hot one. So hot and humid we found ourselves sweating through our shirts by 7:30 am most days. I love the heat as much as anyone, but by Thursday afternoon the heat had taken its toll on all of us.  The rain on Friday feels like the most welcome of respites imaginable. The heat has our crops kicking it into over drive. The melons are starting to vine out, the winter squash is huge and starting to seal up the field. There is even the first blush of color appearing in the early high tunnel tomatoes. We are in full fledged summer mode, with the last spring crops barely being able to hang on. If we turn away for even a second the peppers and field tomatoes are likely to double to in size. 

 

Shep is in daycare these days which was closed for the 4th so he got to spend a fun morning on the farm with us. You can't stop the zucchini train so he started his morning riding around on my back picking zucchini and cucumbers. After having picked squash, both with and without a toddler on my back, I can honestly say that while it’s pretty fun to have the company, it’s a lot easier to bend down without the extra weight. Once all the squash was picked, Shep and I hopped in the truck and drove while the crew loaded up the thousand pounds of squash and cukes we picked. After that, he was my co-pilot as we set up Holly to cultivate the melon plastic one last time before the plants spread their vines. He finished up his morning of work bringing gas and irrigation fittings to Hannah before he got to splash around in his water table and take a load off. After that it was back to work, delivering our box shares down to Terra Firma Farm with Kerry before the two of them went swimming at our favorite little spot along the Eight Mile.

 

Shep loves tractors, trucks and people these days so he seemed to have a real blast coming out to the field with us. It would most certainly be too much for us to have him out there all the time, he is at an age where he very much needs to be watched over. While his attention span can be frustratingly long when it comes to certain things, for the most part it is still pretty short. All in all he does great on the farm but short bursts are best.  We have been so grateful to have him in a day care that is so close by. It’s actually between the home farm and our fields and we drop him off on our way out in the morning and pick him up straight from the field. I feel like we make quite the sight picking him up, covered in dirt and occasionally soaking wet from an irrigation mishap.

 

He might be a little too young to help out on the farm in a major way, but it is really great being able to share it with him. I think about how so many of the experiences he is having are things I didn’t get experience until I was in my twenties. Since I didn’t grow up on a farm, when I decided that this was something that I wanted to pursue, I had to really start from scratch. I don’t know what he will decide to do or if he will have any interest in farming, but he will certainly have plenty of opportunities to play in the dirt, plant and grow things, drive tractors, use drills and raise animals.

 

Since neither weeds, cucumbers or cows take vacations we couldn’t really take advantage of the holiday this week. While we weren’t able to manage a complete day off, we at least were able to let our crew go for the afternoon so they got a little break from the heat and to participate but at this time of year we are in go go go mode.

 

Your farmers,

Anthony, Chris, Erica, Hannah, Holly, Kerry, Max and Shep!

 

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