Provider Farm

From our fields, for your family


July 14, 2019

This Week's Share

We've got some pretty gold beets coming out of the field. They are a showy orange and a little milder then the red in flavor. 

We have cukes coming out of our ears! Our second planting has just come in! If Terra Firma Farm shareholders would like to order extras for pickling for $1.50/lb., please email me with how many lbs. and the type (slicer or pickler) and I will pack a bag with your name on it and you can send a check in to pay for them.

I can not stress enough the wonderful combination the thai basil and cukes are. I must double down on cuke recipes this week because the Thai cuke salad is so good with thai basil replacing the mint in it. Max made it and we ate it everyday last week. 

Our fresh onions have sized up and they will come into the share this week. This is one of my favorite crop varieties that we grow. They are so sweet and delicious. They are great sliced up raw into just about everything or fried up into your dishes.

I am excited to report I pulled the first ripe tomato off a plant in our high tunnel! In just a little bit, we will start to see them in the share! 

Recipe of the Week: 

Thai Cucumber Salad

  • 1/4 c sugar
  • 1/4 c seasoned rice wine vinegar
  • 3/4 tsp salt
  • 1/2 c water
  • A few generous pinches of red pepper flakes
  • 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh mint, roughly chopped
  • 1/2 cup fresh cilantro, roughly choppd
  • chopped toasted peanuts for garnish (optopnal)

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

5-6 servings

Sometimes do less

Summertime fun picking squash and cukes.
Summertime fun picking squash and cukes.

Dear Friends,


Abundant sunshine, and a tease of rain. It is dry and we are in full blown water everything mode. The big crops need it, the little ones too. Irrigating the farm can take a considerable amount of time. Drip tape headers have to be set up, sprinklers moved, our big irrigation gun is nice when it works but it seems to be a constant source of perplexity. We are fortunate that all our fields have irrigation because in a dry spell like this they all need it. We had hoped to get some rain on Thursday night but sadly we awoke to a mere quarter inch. On one hand I wish it would rain a bit and take some of the pressure off of us to irrigate but on the other hand, when you’re already juggling, what’s one more ball?


We have reached a real turning point in the summer. The tomatoes in the high tunnel are starting to show the first signs of red. The Asian eggplant varieties are starting to come on and the pepper plants are loaded with baby peppers. We are entering summer in earnest. It won’t be long before we are filling buckets with tomatoes. We are spending longer and longer harvesting every day. Cucumbers are raining down upon us, the spring onions have been replaced by actual onions. Everywhere we look the farm is hitting it’s stride. The melon and winter squash fields have sealed up, the plants vining out and covering the ground.


It’s a nice time of year on the farm. In a lot of ways this feels like peak farming. Long hot summer days. We could work from sun up to sun down if we wanted to and we would never run out of things to do. Actually we could probably work all night too and we still would have a list of unaccomplished tasks on Friday. We have learned over the years that we have to stay strong and take the time to rest and relax a bit on the weekends. If I don’t give myself a break every now and again no one else is going to give me one. 


It is tempting to just push push push and work all the time but it is an easy way to burn yourself out. There’s a lot to do right now and like I said last week we’re still pushing hard to stay on top of things, but there’s going to be a lot to do in August as well, also there’s a lot to do in September. Truth be told even October holds quite a bit of work for us. There is no trophy for working the most. We have found that we get more out of ourselves and our crew if we try and avoid burn out. This is one of the main reasons we don’t have the crew work at all on the weekends. Last week I wrote about how we always do more, but truth be told sometimes you have to do less. 


Your farmers,


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


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