Provider Farm

From our fields, for your family


October 28, 2018

We have reached the end of the summer share season. This is our last week of share pick ups. We would like to thank you all for your support this year and hope you enjoyed the share as much as we did. We wish you all peaceful restful winters and already look forward to seeing you next year.

We'll have Provider Farm swag for sale this week in the share room if you want some memorabilia to get you through the cold days of winter.

It is also time for our..

Stocking up Beef Sale

Time to stock the larder for the cold days ahead.

10 lbs. of any combination of ground beef, stew beef or roasts for $60

All other cuts are $1 off per lb.

Provider Farm Thanskgiving Store, November 17, 10-1

Lots of produce for your holiday table. Greens, roots galore and squash to feed your friends and family! All are welcome, tell your friends and family! Current shareholders receive 10% off. If you know of anyone interested in learning more about our CSA, they are welcome to come and check out the farm and sign up for a share!

Our friends at Four Root Farm are now taking orders for their beautiful wreaths that can be picked up at our Thanksgiving store. To order one, go to their website.

This Week's Share

The watermelon radishes are here and they are beautiful as ever. With a green and white peel and rose insides, they resemble their namesakes when sliced. They are crisp, sweet and mild are great raw in salads or cooked.

We'll have some beautiful white baking potatoes this week so get your ovens ready! Top them with chili, cheese,butter, or just a sprinkle of salt. You won't be dissapointed.

We'll also have purple top turnips. These are beautiful, white on bottom and violet on top. Use them baked, mashed or in soups and stews.

Sadly, the Brussels sprouts just couldn't get it together to size up. They are still alive out there, just growing very very slooooowwly. It it stays warm, they may continue to grow, and maybe we could have them for the Thanksgiving store or even the winter share if there isn't a hard freeze (anything is possible these days). Only time will tell.

Recipe of the Week: 

Sweet Potato Black Bean Burger

  • 2 cups mashed sweet potato (~2 large sweet potatoes // organic when possible)
  • 1 cup cooked salted black beans (rinsed and well drained // if unsalted, add more salt to the burgers)
  • 1 - 1 1/2 cups cooked brown rice* (or sub cooked quinoa* with varied results)
  • 1/2 cup walnut or pecan meal (or very finely chopped)
  • 1/2 cup finely diced green onion
  • 2 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp each salt and pepper (to taste)
  • 1/4 tsp chipotle powder (optional)
  • 1 Tbsp brown sugar (optional // for added sweetness)



Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 375 degrees F (190 C).
While potatoes are baking, cook rice or quinoa..
Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice (amount as original recipe is written // if altering batch size, start with lesser end of range), green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 35 minute mark.
Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa.
Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Minimalist Baker

We give thanks

2018 's awesome crew!
2018's awesome crew!

Dear Friends,


 Well here we are. The final week of the 2018 CSA is finally upon us. The end of the CSA is always a bittersweet occasion for us. There is so much anxiety and mystery that comes with the beginning of every season. We never know how things will turn out. Will we be able to grow anything? What if this is the year when things just don’t work? With the end of the share, we are able to breathe a big sigh of relief. Another year done.


On the other hand, we really love the CSA. The familiar pattern of harvesting, and distributing has been such a monumental part of our lives for the past 5 months. It has become so ingrained, we’re never quite sure what to do with ourselves when it ends. Not to mention the absolute ease and convenience of having so many wonderful, delicious vegetables right on hand in our coolers. The great contradiction of being a CSA farmer is that in the summer when the produce is at its best we don’t have much time to cook. In the winter when we have time, it’s all potatoes and cabbage all the time.


This year was a challenge for us. The weather was as bad as it’s ever been for a growing season in my limited experience. We had at least one pickup truck in the shop for the entire duration of the season. At one point, Shepard got the idea that breakfast was best served at 4am. Despite it all, I feel incredibly proud about the shares that we were able to offer each week. We suffered setbacks and crop losses and didn’t harvest everything that we planted, but in the end I think it all worked out pretty well.


Despite the external challenges, this season was actually a pretty fun one for us. That, and really the success that we have had, is a testament to our farm crew. We are so incredibly lucky to have the crew that we do. Their hard work, positive attitudes and commitment to our farm make life so much easier for Kerry and myself. It can be hard to find people who really want to work hard. Having a group of people, not only willing to work hard, but who care enough about the farm to stay mentally and physically engaged over the course of an entire season is incredible. We are also overjoyed that Hannah, Holly and Erica will all be returning for 2019!


We of course owe a tremendous amount of thanks to each and every one of you. Our CSA is the engine that makes our farm run. Without shareholders we would not be able to do what we do. Truelly one of the best parts of running our farm is when we get to take a moment to chat with you all in the share room. During these times, whatever is going on with the farm melts away and we feel connected to the greater world. We are grateful to have you all with us. Kerry and I love what we do here at Provider Farm and we would not be able to do it without you.


Your farmers,

Anthony, Erica, Hannah, Holly, Kerry and Max

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