Provider Farm

From our fields, for your family


August 22, 2019

The labor day Grassfed beef sale continues just for this week. 10 lbs of ground beef for $65. $1 per pound off of all other cuts.

This Week's Share

The cantaloupes have joined the melon party. These guys are super tasty and picked at the peak of ripeness and ready to eat. Store them in the fridge if you aren't going to eat them right away.

The fall crops are starting to come in. Broccoli is starting to come in, followed by cauliflower in a few weeks.

I have never picked fall broccoli at the same time as cucumbers, I'm a little in awe of the cuke performance this year! Hurray, I'll take it!

Planted along with the fall broccoli is our collards. These are not very popular but they really should be! They are so good sauteed as you would kale, or put them in soups. Some steam them and use them as a healthy wrap. Give them a try, I think you'll like them!

The recipe of the week makes good use of the tomatillo. They also make an excellent green salsa. Roasted, raw or cooked, there are tons of methods on the internet to try out.

Recipe of the Week: 

Chili verde

  • 4 medium cloves garlic
  • 2 poblano peppers, stemmed and seeded
  • 4 fresh tomatillos, each cut in half (husks removed, rinsed well)
  • 3 tablespoons extra-virgin olive oil
  • 1 medium white onion, cut into small dice
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup fresh or frozen corn kernels
  • One 15-ounce can low-sodium Great Northern beans, drained and rinsed
  • One 15-ounce can low-sodium pinto beans, drained and rinsed
  • 3/4 cup bulgur wheat
  • 1 1/2 cups chopped Tuscan kale (from about 6 leaves, stemmed)
  • 1 quart low-sodium vegetable broth
  • 3/4 teaspoon kosher salt
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for garnish

Start by broiling up your “verde” ingredients: Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Place the garlic, poblano peppers and tomatillos on baking sheet and broil for 6 to 8 minutes until the peppers are starting to blacken and blister.

Transfer the garlic to a plate (to avoid burning), then turn over the peppers and tomatillos; broil for 5 to 6 minutes more, until peppers are blackened and the tomatillos are soft.

Meanwhile, heat the oil until shimmering over medium heat in a large pot or Dutch oven. Cook the onion for 5 minutes, stirring frequently, until translucent. Stir in the oregano, cumin and chili powder and cook for an additional minute. Add the corn, the drained Great Northern and pinto beans, bulgur, kale, 3 cups of the broth and the salt. Cook, gently bubbling, for 15 to 20 minutes until the bulgur is tender.

Once the veggies are done, carefully transfer them to a blender and add the remaining cup of broth. Cover and blend until just smooth, then pour into pot while it is simmering (anytime within the cooking time is fine). They’ll add a nice green color and body to the chili.

Garnish with the cilantro, lime wedges and hot sauce, if desired. Serve warm.

Washington post

Castles made of sand

So many tomatoes, so little time...
So many tomatoes, so little time...


Dear Friends,


We spent most of this past week living in a sticky, almost jungle like world of heat and humidity. The weather abruptly switched to perfectly perfect for Friday but not before we had sweated our way through every shirt we own. After so many weeks of wondering if and when the melons were going to come in, we are now officially swimming in melons. I am not exactly sure what took them so long but all the recent dry weather has yielded some of the sweetest melons we’ve ever grown. The cantaloupes are especially outstanding, which is great for me because I especially love cantaloupes.


It’s back to school time. The mornings are dark. August and the summer itself are drawing to a close. While we may still be living our lives in the summer, our minds are focused on fall. Our winter squash vines are starting to die back and we have had to already go in and pick two types to keep them from getting sun scald. Typically the vines kind of all die at once and we have a big winter squash harvest the first week of September. It’s right around Kerry’s birthday and it makes getting her a gift super easy. 


“Here you go honey, here’s 20,000 pounds of squash”


Well it looks like this year, I may actually have to go shopping since we are going to have to go into the squash this coming week and pull the acorn and delicata out of the field as well. The winter squash is vastly improved by curing for a bit off the vine so it will still be a few weeks before you see them in the share.


We are starting to pick the fall broccoli, the potatoes have all been mowed and are curing in the field. We will be in there digging potatoes before we know it. The sweet potatoes are also sizing up nicely. Even more so than the winter squash, the sweet potatoes really benefit from curing. They need to cure for a whole month before they become sweet so we have to make sure that we harvest some of them early in September so we can start to put them in the CSA in October.


The change of the season and the transitions is one of my favorite things about farming. Everything we do seems so temporary. It’s like building sand castles. No matter how much work we put in, no matter how good or how bad things go, all the castles made of sand fall into the sea, eventually. The fields will be turned over into cover crop and eventually covered in snow. The vegetables will be harvested, cooked, consumed and eventually metabolized into energy. 


While we are well aware of the of ethereal nature of our chosen possession, it is only August and we still have plenty of castles to build before winter washes away the remnants of the season.


Your farmers,


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

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