Provider Farm

From our fields, for your family


January 1, 2019

This Week's Share

This newsletter is my first step back into the office since our Christmas store. Except for the bare minumum of keeping the cows alive and keeping an eye on the weather to adjust the high tunnel, between Christmas and New Years is our time to check out and take a break. Honestly, its not very easy to let go a little bit, but every year I get a lot better at it. It is helpful that we have an energetic almost 3 year old who requires our undivided attention these days.

Vacation time and holidays are for cooking for me but due to that three year old, I don't have a lot of opportunity to cook more complicated things but I did manage to whip up some basics. Have you noticed the parsnips are getting sweeter? I don't know if its just me but I made a simple roast with some with carrots and gold beets and it was so good, I made it again the next day. Give them another try if you had dismissed them as not in your wheel house.

This is the last week of lettuce in the share which will make way for our baby spinach in the remaining shares. Once the lettuce is out of the high tunnel, we will clean up the empty bed and right away seed all sorts of mixed baby greens like arugula and spring mixes. I am not sure the timing for them will work out with the share, but it certainly has been fun to play a little bit in the high tunnel with different greens and diversify the share a little bit. This winter has been a bit mild and the kale is still going strong. We've noticed while picking it our hands eventually become sticky from the sap of the kale. The plants make sugars to act as natural antifreeze, and thus winter kale is much sweeter. Isn't nature incredible?

Recipe of the Week: 

Root veggie egg nests

  • 1 tablespoon Butter
  • 1 cup grated sweet potato
  • 1 cup grated parsnip (you could also sub regular russet potatoes if you prefer)
  • 1 cup grated beets
  • 2 tablespoons Olive Oil
  • 1 teaspoon smoked paprika or regular paprika
  • 1⁄2 teaspoon kosher salt
  • 6 eggs



Preheat oven to 400 degrees
Liberally grease a muffin tin with butter. This is important, to keep the eggs from sticking.
Add the grated sweet potato, parsnips and beets to a bowl. Soak in cold water for 10 minutes, then drain and dry. I used a salad spinner to remove as much water as possible from the grated veggies, then pat dry with paper towels. This will help them get crispy in the oven.
In a bowl, mix the grated veggies, olive oil, paprika and salt. Toss to completely coat.
Divide the mixture between six muffin tins, about 1/2 cup per muffin. Press the veggie mixture down and up the sides. The muffin tins will be very full, that's ok because the veggie will shrink in the oven.
Bake for 20-25 minutes, until starting to get brown and crispy. Remove from oven, use a tablespoon to create an indentation in each nest. Crack an egg into each nest.
Return to oven and bake 8-10 minutes, until yolks are set. If you like a harder yoke, bake 12-15 minutes. Run a butter knife around the edges of each nest and lift out of the tins.


New year, new us

The whole farm takes a break during the holiday season.
The whole farm takes a break during the holiday season.

Well that’s a wrap! 2018 has officially come to a close. I am always one to embrace the next step and the new year. This time around I am particularly pleased to put 2018 in the rear view mirror. Between a frigid spring, blown truck transmissions, excessive rain and saturated fields, 2018 put us to the test. There are no guarantees that 2019 will be better but it certainly promises to be different. 


With the dawn of the new year and the holiday season behind us, it’s finally time for us to embrace the new season. Since early December, we have been letting the seed catalogs pile up. An occasional glance here and there but largely we have been ignoring their glossy promise of a new spring.


 Our perennial winter project is the crop plan. Long before we seed the first seeds in the greenhouse or plant the first plants in the spring we have to plan out the season. From where the kale is going to go to when the onions will be planted, we spend the cold winter months making an instructional manual for ourselves to follow the following year.


 It is an involved process to say the least. It contains some fairly boring moments plugging numbers into spread sheets as well as some exciting time looking through those glossy, colorful seed catalogs with all their promise of new and improved varieties. It’s one of those things that we really want to get right so we try not to rush it too much. It’s important for me to be in the right head space to do it properly and with the new year we finally feel the time is right to begin.


 We wish you happy new year full of health, promise, community and love.


Your farmers,

Hannah, Kerry and Max

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