Provider Farm

From our fields, for your family

Shareholders

September 22, 2019

About now is when people start to ask when the share ends. Well, believe it or not we still have many weeks to go. The last share pick ups of the year are Nov. 5 and 8 for Salem and Nov. 6 for Terra Firma Farm.

We will begin share renewals and winter share sales next week. You will be able to pick up forms for Salem shares when you pick up your share.

Terra Firma Farm shareholders, I am sad to tell you we will be discontinuing our share pick ups at Terra Firma Farm at the end of this season's CSA.  She is eliminating her farm shop to increase her wholesale production. We are actively looking for a new distribution location near by and would gladly accept any ideas  for a new distribution location in that area.

This Week's Share

Well we kiss our sweet white onions bye bye for this year and welcome in our cured red onions. These are excellent for everything in the kitchen.

Welcome fall, which means it is time for fall roots. First up are our pretty purple top turnips. Its a beautiful and big crop this year. These beauties have a crisp white flesh with a mild cabbagy flavor. Great for all things fall, roasts, soups, stews, mashes!

The next winter squash that is up is our acorn. These are sweet and tasty and great roasted. Hopefully this unseasonally warm weather will be over soon and we can get back to being excited to turn on our ovens.

Our lettuce just doesn't want to size up but we are hoping to work a potato for lettuce trade with our friends at Massaro farm to get some organic salad greens into the share! I am hoping this will go into the Terra Firma share this week but if not you'll get something else in addition to the above list.

 

Recipe of the Week: 

Turnips braised with soy sauce and sugar

Ingredients: 
  • 2 tbs. oil
  • 2 pounds turnips, peeled and cut into 1 1/2 inch dice
  • 1 c.vegetable stock
  • 2 tbs. tamari or soy sauce
  •  1 tbs. sugar
  • 1/2 tsp. sesame oil
Directions: 

Put the oil in a large frying pan and set over medium high heat. When hot, put in the turnips. Stir and fry until the turnips are lightly browned on all sides. Add the stock, soy sauce and sugar. Bring a boil. Cover, turn the heat down to low and simmer gently for 15 minutes, or until the turnips are tender. Turn ever now and hen so the turnips cover evenly. Sprinkle the sesame oil over the top and toss.

Credit: 
World Vegetarian by Madhur Jaffrey

Rollin' with it

A big load of sweet potatoes this year! They are curing in the greenhouse and should be ready soon.
A big load of sweet potatoes this year! They are curing in the greenhouse and should be ready soon.

Dear Friends,

 

When you’re on a roll, all you can really do is roll with it. As September starts to fade and things really get fallish, it gets more and more important to keep going with the farm clean up and the big harvests. The early part of our week was spent deconstructing the tomato trellis and cleaning up that field. While not nearly as arduous as building the trellis, taking it apart is no small task. 

 

First things first, the tomatoes have to be cut down. Once the strings are cut, they must be pulled. After the twine is removed we than have to go through and pull the stakes from the ground. This is one of those tasks that is either really hard or really slow. We have one post puller that uses leverage to lift the stake from the ground. It works really well but it is tedious, but the laws of physics or geometry or whatever do all the work. The other way is to grab the stakes and pull them. Personally I prefer the quicker route, but the physical toll on the body is nothing to sneeze at.

 

With the stakes pulled, we can than load them onto stake carriers on the tractor and start to move on with our lives. Once the stakes are all loaded up and out of the way, things are much more straight forward. The plants are mowed, the irrigation drip tape is pulled. A quick pass with the harrow, a shower of rye seed and another pass with the harrow and we’re done till spring. It always feels good to put a field to bed but the tomato field might be the one that feels the best. It is certainly the biggest juxtaposition between before and after. 

 

When we weren’t busy cleaning up tomato land, we were crushing the rest of the sweet potato harvest. While I am happy to have them all safe and sound, curing in the greenhouse, it is a bit bittersweet. I love the sweet potato harvest, especially when the crop is good. This year has been one of our better years, nicely sized sweet potatoes, virtually no pest damage and minimal weeds to contend with at harvest. I am glad it is done, and not a moment too soon. Sweet potatoes don’t like to get cold and we woke up to 36 degrees on Friday!

 

Your farmers,

 

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

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