Provider Farm

From our fields, for your family


December 16, 2019

This Week's Share

Here comes the extreme cold this week! We'll pick a lot of kale this week for you because the very large leaves will not withstand temperatures below 10 degrees very well. The leaves have been frost softened and are wonderfully tender so it'll make a great New Year's greens dish.

Let's talk about the amazing cabbage this week. When all the tender salad greens are long gone and we're deep into winter, cabbage is there to give you that salad crunch you are longing for.  I'm a big fan of shredding it and topping all sorts of things with it. Rice bowls, baked stuffed poatoes, tacos, anywhere you need some crunch.

Slaws are the old cabbage standby, but there are tons of versions Check out this version, cabbage slaw with carrot ginger dressing.

I'm a big fan of baking with winter vegetables (the only time I have time for baking ventures) and while a cabbage may not make a great cake, it does make a pretty great pie in this savory cabbage pie recipe.

We have many other cabbage recipes on our website, go ahead and peruse them if you are stumped!


Recipe of the Week: 

Braised Cabbage

  • Olive oil
  • 1 cabbage, about 2 lbs.
  • 1 onion, peeled and thickly sliced
  • 2 large carrots, peeled and cut into 1/4 inch coins
  • 1/4 c. broth
  • 1/4 c. olive oil
  • salt
  • pepper
  • balsamic vinegar

Heat oven to 325. Oil a 13 by 9 inch baking dish with olive oil.
Lop off the cabbage set and divide into 6-8 wedges.
Place the cabbage pieces a single layer in the oiled dish. Toss on the carrots and onions and drizzle with oil and broth. Season well with salt and pepper. Cover tightly.
Cook for one hour , then flip wedges. Recover and braise for one more hour.
Remove lid and turn oven to 425 for 15 minutes to brown.
Drizzle with balsamic prior to serving.

Nom Nom Paleo

A box of chocolates

Winter farming keeps us on our toes!
Winter farming keeps us on our toes!

Dear Friends,


We are full to the point of bursting with the holiday spirit here on the farm. I for one, love this time of year. I love all of the lights shinning in the dark. I love the different ways that our communities and family come together. I love getting to experience the holidays with Shep. He loves our Christmas tree, he loves all the Christmas music and he is completely, 100% terrified of Santa. The winter solstice is approaching, the shortest day is almost upon us. Soon every day will be a bit brighter than the one that comes before it.


It’s a nice time of year on the farm. We never really know what December is going to bring. Winter farming is like a box of chocolates, you never know what you are going to get! Some years it is mild and we’re able to harvest lettuce and kale from the field all the way into January. That hasn’t been the case this year. Some sudden and abrupt cold has really taken the wind out of the sails of anything left in the field. Not to worry, the kale in the high tunnel is still humming right along. It is always amazing to me the difference that one layer of 6 millimeter plastic makes. We still haven’t really turned our attention to next season. Still relaxing and recovering a bit from the year that was. Once the holidays end and we ring in the new year it will be time to open the seed catalogs and begin to dream dreams of spring.


This past week was a bit different for us. We attended the biennial New England Vegetable Grower’s Conference in Manchester NH. This conference is put on by the university cooperative extensions of all the different New England states as well as Cornell University. It is a great opportunity to see old friends and learn new ideas. Kerry and I have both been attending this conference since it started in 2007. Though at that point we both attended separately as farm apprentices, and that was actually 2 years before we met. Because the conference is every 2 years it is a good mile marker for our lives. The winter before we moved to Connecticut was a conference year, we were terrified but excited to start our farm. 2 years later at the next veggie growers conference we felt like we had our sea legs under us and had some idea of what we were doing. Another 2 years after that we were happy to tell some of our closest friends that Kerry was pregnant with Shep. This year we attended with a three year old in tow.


My relationship with farming has changed a lot over the past 12 years. As a result my relationship with this conference has also changed. I have attended it as a bright, eyed bushy tailed and footloose young person, as well as a somewhat cynical and much less bushy tailed older person.  Its wonderful to spend time with farmers of all ages and types from youngins to our elders, conventional and organic, small CSAs and large wholesalers. You never know who you're going to get the best tidbits from and we always come home inspired.


We wish you all a Merry Christmas and a happy new year! 


Your farmers,

Bonnie, Hannah, Kerry, and Max

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