Provider Farm

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December 17, 2018

Deck the halls with Kohlrabi!

If the winter share isn't quite enough, come out to our

2nd Annual Christmas Store

Saturday Dec. 22, 1-4PM

Bring the joy of winter local eating to your holiday festivities.We'll have loads of roots (carrots, beets, sweet potatoes, potatoes, parsnips, turnips, rutabagas, radishes), onions and garlic, cabbages, squash, greens (lettuce and kale), and kohlrabi of course.

A kohlrabi stocking stuffer this year perhaps? Make a winter salad with lettuce and kale from our greenhouses and recover from all those cookie swap cookies you ate. Plus, you can stock up on healthy vegetables to prepare for that New year's resolution you plan to make.

All are welcome, shareholders receive 10% off on vegetable purchases. Pick up a vegetable gift bag to. We'll have specials on grassfed beef steaks for last minute gifts. We accept EBT, cash, check and credit cards.

This Week's Share

We're looking at an unusually warm and wet solstice share pick up this week. We'll have lots of greens for good luck in the New Year and debut our curly kale out of the high tunnel. This kale is exceptionally tender and sweet and makes a great salad, and is very tender cooked. Our lettuce heads continue to do well even with some freezing temps, and we'll have them again for salads for the holiday table.

I love that we can make almost our whole Christmas feast with just produce from the farm. Baked or mashed potatoes and sweet potatoes, roasted roots, radish, kohlrabi and carrots crudite, check out these beet burgers for a vegetarian entree, and of course pies made with butternuts. For Christmas morning, the pumpkin cinammon roll recipe of the week are a festive way to start off the day.

A note on the potatoes, you may have noticed a brown or hollowed spot in the center of them, especially the really big ones. This phenomena is called Hollow heart and is physiological in nature and is caused by irregular water during early tubor development. Way back in June we had a dry month followed by the very wet summer. Once the rains began, the potatoes rapidly grew leaving these brown marks, much like rings in trees reveal weather patterns. They may be a little surprising but are totally fine to eat.

Recipe of the Week: 

Pumpkin Cinnamon Rolls

Ingredients: 

Dough

  • 6 tablespoons (85 grams) unsalted butter, to be divided
  • 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
  • 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
  • 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
  • 1/4 cup (packed) (50 grams) light or dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon (6 grams) table salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cardamom (optional)
  • 1/4 teaspoon ground ginger
  • 2/3 cups (160 grams) winter squash puree, canned or homemade
  • 1 large egg
  • Oil for coating rising bowl

Filling

  • 3/4 cup (packed, 145 grams) light or dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/8 teaspoon table salt
  • 2 teaspoons (5 grams) ground cinnamon

Glaze

  • 4 ounces (115 grams) cream cheese, softened
  • 2 tablespoons (30 ml) milk or buttermilk
  • 2 cups (240 grams) powdered sugar, sifted
  • Few drops vanilla extract (optional)
Directions: 

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, squash and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

Credit: 
smittenkitchen.com

A potato full of sunshine

Merry Christmas from our family to yours!
Merry Christmas from our family to yours!
Dear friends, 
 
2018 is drawing to a close and we are fully immersed in the holiday season. We’ve been enjoying the somewhat slower pace of December and getting in a lot of quality family time. Shepard’s love of tractors continues to grow to a near obsession and he has been spending a lot of time helping us feed the cows and do the rest of the winter chores. He is growing and learning so much so fast I feel like if we blink we'll miss it. One of the nice things about the seasonality of what we do is the additional time we get to spend together in the winter.
 
Every year as we roll into winter we get reacquainted with all the different roots we grow. So often when we think about the summer we think about things like tomatoes and melons. Lately it has been dawning on me, how many of these crops we’re enjoying right now are really the remnants of our summer on the farm. 
 
The potatoes are one of the first things that go in the ground, all the way back in April. They have a full season’s worth of sunshine, rain, sweat and laughter contained inside each tuber. The parsnips were seeded in the earliest days of May and we spent long hot hours weeding the baby plants. The sweet potatoes were planted on a day so hot we had to turn on overhead irrigation immediately to keep them from wilting under a blazing sun.
 
Growing roots and other storage crops takes all that solar energy from the summer and nutrition from our soil and puts it in the bank. As we approach the solstice and the shortest days of the year we hope that the meals you make with your winter share will bring the warmth of summer to you and help brighten your days a little bit! 
 
We wish you all happy holidays full of friends and family and good food.
 
Your farmers,
Hannah, Holly, Kerry and Max

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