Provider Farm

From our fields, for your family


July 7, 2019

This Week's Share

Spring onions are our first taste of our delicious white onions. They are young onions with their green tops. They are mild and fantastic in salads or sautéed into any dish. They are so tasty and harbingers of great things to come.


Our herb game is strong right now! The parsley crop is looking great and the basil is some of our best ever. Check out the Thai basil, it is so fragrant and wonderful in a coconut curry. The Italian basil is looking beautiful, its pesto time!


We're fazing out of our spring crops to make way for summer crops, the cauliflower and broccoli are done now and we've probably seen the last of the peas, but the cukes and summer squash are coming on strong now! We have plenty of pickling cukes now for $1.50/lb so you can get your pickles put up. Don't forget to take care of this now while we have tons! The picklers especially will peter out before you know it!


Speaking of cukes, did you check out the Soyu long cucumbers? These are a new Japanese variety we're trying out. They look like prickly snakes, but are actually a crisp and juicy thin skinned cucumber. Give 'em a try!


There are loads of blossoms and tiny fruits on the eggplants. It won't be long now if all goes well!

Recipe of the Week: 

Tabouli Salad

  • 1/2 cup fine bulgar
  • 4 firm Roma tomatoes, very finely chopped
  • 1 cucumber, very finely chopped
  • 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
  • 12–15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
  • 4 green onions, white and green parts, very finely chopped
  • Salt
  • 3–4 tbsp lemon juice
  • 3–4 tbsp extra virgin olive oil

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lemon juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.


Always do more

Bringing in the garlic . Always a sweaty and fragrant job!
Bringing in the garlic. Always a sweaty and fragrant job!

Dear Friends,


All of the sudden it’s dry as a bone out there. After a very soggy fall and an equally saturated spring we are finally back to business as usual. We spent much of the past week moving water around, watering newly seeded crops, watering older crops, watering everything. Truth be told, I love it. Our wet fields are finally dry enough to plow. I no longer have to worry about finding narrow windows to do my tractor work. The weeds we kill stay dead. The conditions aren’t as prime for disease. It’s great. Yes we have to water, but you can always add water, you can’t really take it away.


The weather has turned to summer and we’re off to the races. This past week we planted an acre of fall brassicas, pulled in our garlic, planted the final summer squash and cukes, watered almost the entire farm, harvested for the CSA, cultivated everything we could and seeded more cover crop over finished crops. It felt like an audacious plan for the week when we were writing it up, but sometimes you just have to go for it. There are a few tasks we didn’t quite get to but all in all, I am impressed with how much we were able to accomplish this week, and that was even with giving the crew the afternoon of the 4th off. 


Our mentality this season has been to just say ‘yes’ to the work. Should we cultivate those sweet potatoes again? Yes. Should we go through and pull big weeds out of the onions? Yes. Should we try and save the beets from the Cercospora leaf spot? Yes. Should we set up a better 5 row cultivator? Yes. Always do more. While we always work hard, year after year, this season we have really been trying to stay on top of things. 


The old saying goes work smarter not harder and we’re definitely working smarter, but we’re definitely just working harder too. Going back out to the field to finish plowing after Shep goes to sleep, waking up early on the weekends to bang out a few tasks. I am curious to see how things progress going forward but for the time being the farm is in surprisingly good shape. We are staying on top of our mechanical cultivation which means there are less weeds to pull by hand, so we’re able to weed more crops than we normally would. They say an ounce of prevention is worth a pound of cure and it certainly holds true in organic agriculture. This year, we’re doing our best to really test out that hypothesis. 


Your farmers,


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

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