Provider Farm

From our fields, for your family

Shareholders

October 14, 2018

When does the share end?

The last days of pick up in Salem are Oct. 30 and Nov. 2. The last pick up at Terra Firma Farm is Oct. 31

I will start to notify the general public that share sales are open but your renewals are of course always welcome. We still have some winter shares available as well. Blank forms are available on our website if you have misplaced yours.

Yes! People have been asking and we will be having our Thanksgiving store again this year! It is always the Saturday before Thanksgiving. Details are forthcoming. We will also have our second Chistmas store ever the Saturday before Christmas so you can share all our veggie goodies with your family and friends.

 

This Week's Share

Some cooler temperatures are on their way, which is great because it'll help sweeten up everything that is still in the fields. I suspect we will get a frost towards the end of the week which will do in the eggplants and peppers. We will strip the plants of any fruits beforehand.

A bunch of new things are coming into the share this week. We have some pretty red cabbage heads that have sized up and are ready for eating. Use these in your slaws or salads for a beautiful pop of color, or saute it up. These should store well in your fridge if you keep them wrapped in plastic or an airtight container.

Our storage kohlrabi are starting to show signs of disease so we are going to start picking it even though it hasn't reached its normal volleyball size. It's probably preferable this way, since I am not sure how many people are excited about a melon sized kohlrabi in their fridge! These kohlrabis are sweet and crunchy, like a broco-apple I say- and great raw in salads, slaws or cook it for some crunch in a stir fry. These can hold well in your fridge in an air tight container for weeks, similar to a root.

Our yellow onions are making their way into the share. These are the type that are perfect for caramelizing which is great, because caramelized onions were the pumpkin spice of fall  before pumpkin spice. Check out Max's specialty recipe for French onion soup  The yellow onions did take it on the chin with all the wet, and we have had to cull quite a bit, so just give them a little squeeze to make sure they're firm before putting them in your bag.

You may see some Brussels sprout crowns in the share this week. What on earth are these? In order to get the Brussels sprouts to make sprouts, we remove the growing tip at the top of the plant which yields us some tender tasty leaves. These are great cooked like you would cook any cooking green, and are growing in  popularity as CSAs promote them (even making it into NYC's top farm to table restaurants). The arrival of these also means our Brussels are on their way. They've been a little behind but we are hoping to see them size up soon. The crop actually looks pretty good, just a little short, so let's all cross our fingers for them!

Last but not least, the butternuts are ready. One of the most popular of all winter squashes, I'm pretty sure most of you know what to do. Roast these cut in half and eat em up. Or soup. Or pie.

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

Breaking: Plants need sun!

A beautiful sight. A field with a blanket of buckwheat, oats and peas ready to be tucked in for the winter.
A beautiful sight. A field with a blanket of buckwheat, oats and peas ready to be tucked in for the winter

Dear Friends,

 

It still doesn’t feel like fall (this newsletter was written before the cool off this weekend). Despite the ever shortening days and the hints of color in the trees. The warmth and the wet have us doubting the calendar. There’s playoff baseball, and halloween decorations everywhere but this October just doesn’t have that same old October feeling. Usually the crisp fall days and the winding down of the season stir a feeling of nostalgic introspection in all of us here on the farm. This year we’ve been too busy thinking about how warm and wet it is to feel nostalgic or introspective about much of anything.


 

One might think that this lingering warmth would be a real boon to our fall crops. Plants like to be warm right? They should grow more with the extended summer right? Well it turns out as much as plants like warmth they like the sun a lot too and that is one thing we have been lacking as of late. We’ve had the occasional moment when the sun breaks through and blazes brilliantly for a bit, but by and large it has been cloudy and overcast. Our lettuces, spinach, and scallions we planted back in August have suffered from the lack of sunshine and have hardly grown beyond their seedling size.The temperatures and growing conditions are very favorable for disease and we are certainly seeing a lot of that creeping into our fall brassicas and remaining crops.


 

Regardless of how we might feel about things, there is no option but to continue on forward. This week was a productive week on the farm. We were able to check a number of boxes off our fall to-do list. We finished off the regular potatoes, pulling in the last few thousand pounds of what has been a really great crop. With the spuds out, we wasted no time and got that entire piece of land seeded with rye before the rains on Thursday. Every bit of cover crop we get in is one more field or part of a field that we can check off the list. We still have some big bulk harvests ahead of us, but we’re making progress.


 

As we move deeper into the fall, it’s important that we not take our eye off the ball. We’re not nearly as busy as we were a few weeks ago, but the work is long from over. We still have thousands of pounds of carrots, cabbage, parsnips and other roots to pull in. Acres of rye to seed. Garlic to plant. Greenhouse spinach to seed and in general just a whole lot of clean up to do. We’re not there yet but we’re closer.

 

Your farmers,

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

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