Provider Farm

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October 20, 2019

This Week's Share

Lots to come in this week. Our yummy winter radishes are ready. These beauties,called watermelon radishes, are white and green on the outside but slice into them and they have a beautiful rose center. They are crunchy sweet and mild, we think even radish haters may become enamored with them.

Here comes Halloween and so out comes the pumpkins. We trialed all sorts of heirloom types plus good ol pie pumpkins so there's quite a melange to choose from. Every single one can make a second career as a pie once they are dispensed from there decoration duties.

Our red onions are about done so we'll be bringing out the yellow. These are the perfect kind for carmelizing. 

'Tis the season for cabbage and we'll have both red and green. These beauties will add crunch to any meal. My favorite is egg tacos with cabbage for breakfast!

Recipe of the Week: 

Classic Pumpkin Pie

Ingredients: 
  • ¾ cup milk
  • 3 beaten eggs
  • ½ cup honey
  • ½ teaspoon salt
  • ½ teaspoon each of ground cloves, ginger, and nutmeg
  • 1½ teaspoon cinnamon
Directions: 

Use pumpkin, sweet potato or butternut or acorn squash. Wash two or three medium squash, peel and cut into two-inch slices. Bake squash, covered, until tender. Mash and measure two cups. Add the rest of the ingredients to the squash and mix. Pour ingredients into unbaked 9-inch pie crust and bake for 50-60 minutes at 350 degrees F.

Credit: 
Kerry

The frost that wasn't

Fall harvest mornings on the farm
Fall Harvest Mornings on the farm

Dear Friends,

 

It feels a bit later than usual but we spent friday preparing for what looked like our first real frost of the year. We’ve had a bit of patchy frost here and there. Our closest fields are at the bottom of a valley and tend to be much colder than our other fields. So far we’ve only seen the most mildest frosts possible, even at our coldest fields. Cold enough to freeze the dew but not cold enough to really do any damage. It looked like Saturday morning was going to be the real one though. We covered the greens with row cover. Stripped the pepper plants. Blanketed all the squash, and moved the sweet potatoes from the greenhouse into our heated barn. We got the farm all ready for the first real frost of the year. And the first real frost of the year didn’t come. I am sure we will get one soon, I mean it has to happen at some point right?

 

Prior to the non frost, we were buffeted by a rainy nor’easter. We got over 3 inches of rain Wednesday night and tons and tons of wind. The rain was enough to stall our harvest plans, at least temporarily. Fortunately we were able to pull the rutabagas, beets and parsnips out before the rain. After getting 3 inches of rain overnight the fields were pretty much too wet for anything. Even the CSA harvest was a slog We were trudging through puddles and mud harvesting kale and broccoli. By Friday things were starting to dry out a bit and I am sure by Monday we will back in business. 

 

With or without the first frost, we will keep chugging along. We have cabbages to harvest, another round of storage carrots to bring in, as well as kohlrabi and parsnips still to harv try est. In addition to finishing off the bulk harvests, we have to try and seed as much winter rye in our open fields as possible. At this time of year, we will try and get as much cover crop seeded as possible. Rye is truly amazing and will germinate and grow even if it’s quite cold. As long as we can get it to germinate it will stay alive, just dormant for the winter. Once things warm up in the spring, the rye will start to grow again and we will have a nice stand of rye in no time. 


Your farmers,

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

 

 

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