Provider Farm

From our fields, for your family


June 7, 2019

Seedling Blow Out sale!

Last week for seedlings, get 'em while they're hot. All seedlings will be $1/pot or 4 for $3. These babies need homes!

Last Chance to Sign up for a Flower Share

Our friends at Four Root Farm let us know they still have a few flower shares left. We will be hosting their flower shares at Tuesday pick ups so you can pick up one of their beautiful bouquets when you get your veggies. If you would like to learn more about their flower shares, click here.

This Week's Share

Lots of stuff just on the edge of ripeness, so there may be surprises in the share.

One of my favorite and more unsual crops are coming in this week. Garlic scapes! These curly q's are the flower bud of the garlic plant. We snap them off each plant to help the plant direct all its growing energy into its garlic bulbs. The bonus is we get a yummy garlicy treat. Use them as you would garlic. I start evey dish with these fried up in oil. So good. For the garlic lovers out there, try the garlic scape pesto in the recipe or the week. I have to repeat this one every year because it is too good!

The first of our fresh herbs are in, cilantro and dill! Use them in this salad dressing recipe to dress all these fantastic salad greens we have coming out of the field. Cilantro is one of the more controversial herbs out there.  I still remember the first time I tasted it when I was about 12 and I decided it was so oddly alluring, I was going to make myself like it. Don't like it the first time? Try it again! You might develop a taste for it. I put it on everything now! Dill is an herb I have always been a little hesitant about too, reserving it for fish and pickles. But I've grown bolder with it and have discovered it is really good on just about everything. It was a shareholder's chicken soup with dill that really convinced me to experiement more and I am so glad they gifted us that soup. These herbs will take your cooking to the next level, so give them a try!

Recipe of the Week: 

Garlic Scape Pesto

  • 6-7 garlic scapes
  • 1/3 cup pumpkin seeds or pine nuts
  • 1/4 cup basil leaves, parsley, arugula or spinach (if desired)
  • 1/4 cup parmesean cheese
  • salt to taste
  • juice from half a lemon
  • olive oil, about 3/4 to 1 cup

Put all ingredients in a food processor and pulse to blend. With processor running, pour olive oil over the mixture. Blend until pesto is spreadable. Serve over pasta. Pesto can also be frozen.

A wonderful time of year

In go the sweet potatoes. Hurry hurry!
In go the sweet potatoes. Hurry hurry!

Dear Friends,

 What a glorious week we had for the first share distributions of 2019! Gorgeous weather, sunshine when we needed it, and clouds when the sun wasn’t so helpful. Rarely do things seem to work out quite as perfectly as they did last week. The foggy mornings gave us a great opportunity to bring in all the tender lettuces and green with no concern for wilting. The sun later in the afternoon was ideal for killing weeds. We were able to really fire on all cylinders and accomplish a ton of different tasks.


We are in the final stages of our big, spring planting push. A journey that starts in the early days of April with beets and onions and wraps up in June with melons. Over the course of 8 weeks or so we plant over 60% of our entire crop plan. Once we finish up with the melons we have a big respite from planting before the fall crops have to start going in the ground at the beginning of July. This past week, our main planting task was getting the  sweet potatoes in the ground. Sweet potatoes are unique amongst all the things we grow. Among vegetables, they are all alone in the Morning Glory family.


 Aside from just their familial differences, they also begin their life differently. They are not grown from seed or transplant, or even bits of tuber like regular potatoes. They are grown from what are called ‘Slips’. Sweet potato slips are a living piece of sweet potato vine that you put in the ground and an entirely new sweet potato plant will grow from it. We don’t grow our own slips but instead get them from a large sweet potato farm in North Carolina. When the slips arrive, it is an all hands on deck push to get them in the ground and settled in as quickly as possible.


We have learned from past experience that they do best when they go in the ground ASAP. The less time between arrival and planting the better. In addition to trying to plant them fast, we aim to have the overhead irrigation running on them within hours of them going in the ground, even if it’s wet. This overhead water cools down the plants and ground and lets the slips settle in. The harsh sun can decimate the tender little vines and leave us with large holes in our planting. The boxes showed up at 10am on Wednesday and we were off to the races and planting by 11!


 With the sweets in the ground and looking good, we are now focused on getting our watermelons and cantaloupe as well as our second planting of summer squash and cukes in the ground. It’s the time of year when there are a million different things happening at once. While Hannah spread fertilizer and made beds for the melons, I was busy killing weeds while the rest of the crew seeded the first round of fall broccoli and Brussels sprouts.


As much as there is going in the ground, I almost forgot about all the amazing things we’re starting to pull out of the field. I am absolutely in love with our overwintered carrots. I don’t think I’ve ever eaten more carrots in my whole life. We are also delighted that the scapes are popping up in the garlic and there a ton of different crops just on the edge.  What a wonderful time of year!

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