Provider Farm

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September 1, 2019

Typically Tuesday pick ups start to drop off at this time of year, so its time for my annual plea to help balance out the pick up days. If Tuesday pick ups work for you, give 'em a try. Full baskets, a quiet parking lot and best of all a smiling Marycia to greet you!

Yogurt is back in the share room for now. Good for Terra Firma, bad for us, they are having a hard time keeping up with demand but we were lucky to get our hands on some for now.

Also we have some new pork products from Copper Hill Farm. Bacon for blts with the remaing tomatoes, more chops, chorizo and ground pork!

This Week's Share

The last pick of cucumbers and cherry tomatoes was last week and maybe squash too. We'll miss them but there are so many good fall things to come, we won't miss them for long! We trade them out for leeks and potatoes. Leeks are fantastic cooked in anything that you would use onions, or pair them with the potatoes in a classic potato leek soup. We will start off with red potatoes which are pretty fantastic boiled, roasted, mashed, pretty much any way you potato. They also hold their shape in soups and curries. 

I spent a good part of the weekend eating tomatoes, making sauce and freezing tomatoes too to prepare for good by. This week is probably your last chance to get your sauce tomatoes if you still want to put some up.

The peppers are coloring up right now so try out the Iong yellow and red Italian ones. They are sweet as can be! These freeze up great so grab a few extras for winter storage.

We may be heading into a lettuce gap as we wait for our fall greens and letuce heads to size up, but have no fear we have some nice kales for salad making. GIve it  a try with the recipe of the week. A perfect fall salad to pair with that potato leek soup.

 

Recipe of the Week: 

Kale salad with golden raisins and walnuts

Ingredients: 

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Directions: 

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

Credit: 
smitten kitchen

Max loves fall

Checking in on the sweet potato crop. So far it is looking like a good crop! We can't wait to dig a bed to see for sure.
Checking in on the sweet potato crop. So far it is looking like a good crop! We can't wait to dig a bed to see for sure.

Dear Friends,

 

And just like that, it’s fall. The school buses are running, even going so far as to stop by the farm and pick Shep up. I am still amazed that 3 year olds can ride on a bus but that’s a story for another time. The cukes, after their longest and most productive year to date, have abruptly stopped. The tomatoes are going down hard. The melons….actually the melons have some how missed the memo and are still rocking. All around us we can see signs that the summer has come to a close. 

 

While some lament the loss of their summer vegetables I personally couldn’t be happier. Sure I love tomatoes, I just love potatoes way more. I feel like the fall is really when I come alive. Like a Suffolk Punch draft horse bred for the furrow, I feel like I was born to bulk harvest fall crops. I love it. Everything about it. I love filling bucket after bucket of potatoes or carrots. I love loading and lifting the bags. I love stacking the bags in the cooler. I love watching the cooler fill to brim with thousands of pounds of all of my favorite things. Plus once we’re done it’s time to immediately seed cover crop and put the former potato field to sleep for the winter.

 

This is my favorite time of year. There is so much to do and I can’t wait to do it. I feel like a kid in a candy shop trying to decide if we should dig the sweet potatoes before we harvest the winter squash. We typically do the squash first, but maybe we should switch it up this year. The sweets look absolutely amazing and I can’t wait to start digging them. The squash and sweets are also the last two frost sensitive storage crops we have out there, so once they’re out, the temps can dip as low as they want to go and it’s actually a benefit to everything. 

 

My elation is only buoyed by the fact that our fall crops look incredible. Our parsnips are 4 feet tall and virtually weed free thanks to our finger weeders. The sweets look absolutely amazing(I know I just said that but it bares repeating). We have bowling ball sized celeriac(because that’s what the people want). Not to be out done by the sweets, the regular potatoes are great this year and ready to get cooked up with the also stellar looking leeks. 

 

A crisp, cold, sunny fall day, an insulated sweatshirt, and a long row. It’s all I ever wanted and I am so happy to have it.

 

Your farmers,

 

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

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