Provider Farm

From our fields, for your family

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June 21, 2019

Check it out in the share room! We've added Copper Hill Farm's pastured pork and Terra Firma Farm's yogurt for purchase. Both of these farms are pasture based operations that we can get behind and their products are delicious. Copper Hill will add additional products as they have them in stock (bacon and hot dogs!)

This Week's Share

The cabbages don't seem to mind all this wet and they are looking fantastic! We have loads of  pretty pointy green and crinkly savoys and the Chinese cabbage and red cabbages are just on the edge as well. The wonderful world of cabbages! So much to be done with them. Slaws of course with the pointy greens, Savoy and red. But what about the Chinese cabbages? These big guys are simply cabbage to much of the world. Try them in stir fries or these delicious potstickers.  The fresh salad in the recipe of the week is not to be missed!

We are done with our overwintered carrots and are going to let the next succession size up making way for some nice red beets. We bring these in bunched with their tops. Don't throw the tops out, cook em up with the beets. They are tasty and very nutritious.

We have basil! Never store basil in the fridge, it hates the cold and will turn brown. Treat it like a bouquet of flowers, trim the bottom and put it in on your counter in a cup of water.

A grey and cool week has brought crop ripening to a halt. We were expecting the summer squash and zukes to be going gang busters by the end of this week, but alas just two paltry picks. Let's see if the warmth and sun this weekend revs their little squashy engines and maybe we'll see them in Terra Firma boxes soon! Will we have snap peas? Maybe... only time will tell. I'm leaving a little room in that box with hopes these guys will be ready!

Recipe of the Week: 

Karen's Yummy Chinese Cabbage and Olive Salad

Ingredients: 
  • One small Chinese cabbage washed and chopped
  • 1/2 cup chopped kalamata olives
  • 1/2 cup grated gruyere or parmesan cheese
  • red wine vinegar to taste
  • 1 clove garlic, chopped
Directions: 

Mix the ingredients and serve.

Credit: 
Karen Romanowski

We can see summer from here

Building a tomato city.
Building a tomato city.

Dear Friends,

 

I'm not going to lie, this past week was a bit of a wash out. Sending the crew home for the afternoon because the fields are too wet can be a nice break for everyone, but it’s less than ideal. We had to try and compress a week's worth of tractor work into a single day and do the best we could the rest of the week. On the upside, it looks like it’s going to be sunny for the weekend so we should get an opportunity to catch up a bit on the work we couldn’t do during the week.

 

One of our main tasks for the week was to trellis our field tomatoes. A big job that takes a real toll on the body, I can honestly say that staking and tying the tomatoes is no one's favorite day. During a respite from the rain, we were able to get our tomatoes staked. Unfortunately the persistent wet conditions prevented us from tying them. We try and avoid touching the tomatoes when their leaves are wet because this can spread disease. We use what is called the Florida weave method for trellising our tomatoes. This involves putting a wooden tomato stake every two plants. Once all the stakes are in place, we attach tomato twine boxes to our belts and go down the row wrapping the twine around each stake. As you go back and forth you sandwich the tomatoes between rows of twine. As the plants grow you add more levels, until the plants are tied to the top of the stake. This works great, except when it’s wet you would basically be spreading any disease present throughout your entire field.

 

While it can be easy to let the rain get us down, there is so much going well on the farm right now. You can’t change the weather so we might as well put on our rain coats and enjoy the broccoli. Our early brassica field has really become a sight to behold. Beautiful deep greens and purples. We have fallen in love with the sprouting cauliflower and have been impressed with its production. We are growing an assortment of early cabbages and they are all starting to take shape nicely. Pointed head green and both mini and full sized savoy, as well as red and Napa cabbage. Sometimes we ask ourselves how much cabbage we really need, but the answer always seems to be more!

 

The summer solstice is here, we are experiencing the longest days of the year. The onions are enjoying the extra light and are starting to bulb up. We are getting ready to prep beds for our first round of fall crops. And this past week we got the flail mower and harrow out and took down the first round of finished crops. The CSA is changing as well. We’re moving away from early season hallmarks, things like hachure turnips and radishes, and turning towards beets and zucchini. We’re not in full on summer mode yet, but we can see it from here.

 

Your farmers,

 

Bill, Bonnie, Erica, Hannah, Kerry, Larry, Marycia and Max

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