Provider Farm

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September 23, 2018

We will start renewals next year. You will be able to pick up a form when you come to pick up your share.  We will also start our winter share sales then.

The last summer share pick ups of the season are Oct. 30 and Nov. 2 (Salem) and Oct. 31 for Terra Firma Farm.

This Week's Share

Fall is here and the farm food is matching the season. Time for soups and stews, kale salads, and all things winter squash! This year we grew the very trendy (in the farm world) honey nut squash. These dark orange mini butternut like squashes are reportedly 10 times sweeter then a butternut squash. I was a little cynical of their small size, but when I baked one up, it was actually the perfect size for our small family, no leftovers! And quite tasty too! Let us know what you think, we think we've found a winner.

On a positive note, I tentavely will say it appears the majority of the remaining squash is holding well (knock on wood), so that has lifted our spirits. If things continue on that trajectory we will have plenty of winter squash for the season. Butternuts and pumpkins are a whole different subspecies of winter squash then Acorn, so perhaps they are less susceptible to the acorn's affliction.

Recipe of the Week: 

Kale and Butternut Squash Salad

Ingredients: 
  • 8 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 medium shallot, minced
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups 1/2-inch cubed butternut squash
  • 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
  • 3/4 cup whole almonds, toasted, coarsely chopped
  • Parmesan (for shaving)
Directions: 

Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Credit: 
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Picking up where we left off

We were working under some beautiful fall skies this week.
We were working under some beautiful fall skies this week.

Dear Friends,

 

 

Things came together a lot better for us this week than the previous week. The weatherman got it right this time, making our lives a lot easier. With rain for Tuesday and sun on Monday we decided to push the entire CSA harvest to Tuesday. This gave us the entire day on Monday to bulk harvest in that sweet fall sunshine. We started the day in the sweet potatoes, picking up where we left off the previous week. The sweets are pretty good so far. There are a few spots in the field where the grass won out, so our overall yield isn’t breaking any records, but the sweets that are there are really nice. We’re growing some new varieties this year that we’re pretty excited about. In addition to the regular orange ones, we’ve got some purple skinned, orange fleshed potatoes that are pretty cool. The white sweet potato we’re growing this year is very similar to the Bonita that we’ve grown before but instead of pink skin, the potatoes have brilliant white skin. They’re really visually striking, it feels like we’re pulling elephant tusks out of the ground they’re so white. The variety is called White Bonita, instead of just Bonita and we actually didn’t realize it was different until we started digging. I guess I should pay a little closer attention when ordering seeds and plants.

 

In what felt like no time at all, we were half way through the sweet potato field, with a couple thousand pounds of gorgeous sweet potatoes to show for it. While it was tempting to just keep going and bang out the rest of the field, we had other fish to fry. In the afternoon, we got back into the regular potatoes and made a solid dent in that crop as well. It felt good to have some serious time to concentrate on pulling in the heavy stuff. By 5 pm on Monday we had harvested over 4,000 pound of food, which feels pretty darn good. Tuesday morning proved to be a lot drier than we expected. We were able to get the bulk of the harvest done before the rains really came down. By the time the skies opened up we were safely in the barn and wash tent, packing wholesale and sorting squash.

 

As much as I would have loved to bulk harvest the week away, we had some serious farm clean up to catch up on. The tomatoes are long gone at this point, but their trellis remained standing. We pulled the stakes this week, and got all the drip tape out of the winter squash and tomatoes. With this done, we’re able to come through and harrow it all in, seeding rye and putting a serious amount of land to sleep for the winter. We made the switch back to biodegradable plastic mulch this year, and we are so happy we did. With no plastic to pull, the farm clean up goes much faster and we’re able to get our cover crops in earlier.

 

All in all things felt pretty good this week. We still have a mess or two we have to clean up and maybe a small fire to put out, but we’re checking things off our lists and getting there.

 

Your farmers,

 

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

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