Provider Farm

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August 26, 2018

Last days of August and labor day weekend coming? Its time for a grass fed beef sale! 10 lbs. of ground beef $65. All other cuts will be .75$ off per lb. Get ready to fire up the grill for your Labor day festivities. Stock up on roasts for cooler days ahead!

This Week's Share

Its the last blast of summer before things turn fall in the share room. We have hit peak tomato and can't even pick them all, the melons are in their final days, and the peppers are starting to turn all colors just like the leaves soon will. Take a moment this week to soak it all in, things will look very different in a week or two.

Our heirloom speckled Roman sauce plum tomatoes are really going off this week, they are great for sauce. If you would like to buy extra for $1/lb., please send me an email with how many pounds, what share day you will pick them up, and I will pick extra for you. Terra Firma shareholders, I can also do this for you. I will send along an extra box with your name on it if you want saucers this week. Plese let me know by Monday night.

Recipe of the Week: 

Romesco sauce

Ingredients: 

 

  • 1 1" slice of crusty bread, crust removed and cut into 1-inch cubes
  • 1 large tomato
  • 5 cloves garlic
  • 1/2 cup almonds
  • 2 medium red bell peppers
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon cayenne pepper

 

Directions: 

Preheat oven to 375°F. Line a baking pan with aluminum foil. Place almond, garlic, bread and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic

While other ingredients are roasting in the oven, roast peppers over an open flame on a gas stove or grill until the skins are blackened. In a pinch, you could roast them in the hot oven too. Place in a bowl and cover with plastic wrap and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores.

Place bread, tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the bowl of a food processor. Purée until smooth. Taste and season with additional salt and cayenne pepper as needed.

Place in and airtight container and place in the refrigerator until cool. Store refrigerated up to 5 days.

Credit: 
seriouseats.com

It's nice when things are nice

It's all smiles when the crop looks good.
It's all smile when the crop looks good.

Dear Friends,

 

The winds are changing. Kids are heading back to school. The last blasts of summer are still blasting off, but there is no denying the impending approach of fall. Our winter squash field is full of butternuts, spaghetti squash, and the biggest Hubbards we’ve ever grown! The sweet potatoes are really taking shape and bulking up beneath the canopy of sweet potato vines (and admittedly a lot of grass). As we excitedly look towards fall it is with a heavy heart that we notice the crops that will be left behind. Our summer squash, zucchini and cukes have really slowed down. We’re still rich in tomatoes and melons but the plants are starting to show their first signs of letting up. We still have a ways to go before the first frost but things are certainly changing.


 We kicked off the week with our first foray through the potatoes with the potato digger. For the past few years we have grown our potatoes on black plastic and dug them with the bed lifter we use for sweet potatoes and carrots. This system was less than ideal to say the least but we had some major issues with our potatoes on bare ground so we figured it was better. This year we decided to go back to growing on bare ground and just figure it out. Determined to make things better, we tried to stay on top of keeping them watered, we hilled more often, and we scouted obsessively for Potato Leaf Hoppers. We also modified the potato digger we have but hadn’t been using. The digger wasn’t really fitting with our bed layout very well so we had to add some spacers to move the digger 6 inches further away from the center of the tractor. We put Larry(Kerry’s dad) in charge of that project and he did a fabulous job. The digger now fits perfectly over the hill, no more cut or crushed potatoes.

 

Our diligence seems to be paying off and the first few beds of potatoes we dug were wonderful. Getting into a new crop is really exciting but it can be a little bit nerve racking too. Especially reviving an old system that didn’t work great in the past, we weren’t totally sure what to expect. So far it looks like our worry was for nothing and the potatoes are exceeding our expectations. The digger works like a dream and the spuds themselves have been big, abundant and beautiful. We’ve only dug one variety so far, so we’re not totally sure if the stellar potatoes will continue through the field but we can certainly hope.

 

It’s nice when things are nice. It makes digging easy. Everyone is happy and the job goes quickly. This year especially, the potatoes have been a real pick me up for everyone on the crew after a pretty difficult August. After many years of potatoes that varied from slightly disappointing to totally disappoint, it’s nice to be bringing in a good crop.

 

Your farmers,

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

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