Provider Farm

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December 30, 2019

This Week's Share

We wish you a happy new year and hope you had wonderful holidays. The week of Christmas we staycation on the farm and just do basic chores but otherwise try to just have family time. Sheppy was home from school so we got lots of family hikes in and even our first family trip of the year to the beach. With the week off, I have been able to do a lot of great cooking and have been on a cooking spree all week. We had an Indian inspired Christmas meal that was so delicious I haven't stopped thinking about it, I have to share it with you! Most of the recipes are on the website and use lots of food from the farm. We had these baked samosas with Chicken Tiki Masala (used up my last bag of frozen tomatoes from the summer sadly), Carrots with Cilantro along with Cilantro chutney. For Christmas morning, these pumpkin cinnamon rolls were so good. Did your winter share showcase on your holiday table at all? Did you have any great recipes, we'd love to hear!

Moving on, we will be picking the first of the spinach out of the high tunnel for this week's share. The spinach looks especially emerald green this year and I am sure it will bring you great luck and fortune in the new year! Winter grown spinach is really the best spinach there is. It is super sweet thanks to the cold temperatures and will make a wonderful spinach salad or try them in the greens packed recipe of the week

Recipe of the Week: 

Greens pie

Ingredients: 
  • One 9-inch deep dish pie crust
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 medium onion (thinly sliced into half moons)
  • 1 pound greens (spinach, kale, swiss chard in any combination) (chopped, stems and leaves)
  • 4 large eggs (whisked)
  • 1/2 cup good Gruyère cheese, or feta
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Directions: 

Preheat oven to 350ºF.
In a large pan over high heat, add olive oil, garlic, and onions. Cook for 3-4 minutes, until onions have soften and are translucent.
Add greens, stir and cook for 5 minutes, until tender. Turn the heat off, transfer to a plate and let the vegetables cool to room temperature. You can speed up the process by putting them in the freezer for 5-7 minutes (make sure you use a timer so you don’t forget them!)
In a large mixing bowl, add eggs, cheese, salt and pepper. Mix well.
Add cooked vegetables and mix well.
Pour mixture into a pie crust that has been warmed into oven for 10 minutes and bake in the oven for 40-50 minutes until well set.

Credit: 
pickled plum.com with edits by Kerry

For now, we rest.

From our family to yours, we wish you a very Happy New Year!
From our family to yours, we wish you a very Happy New Year!

Dear Friends,

 

The end of the year and the end of the decade. You may be tired of all of these various 10 year retrospectives, or maybe you are not. This decade has been a pivotal one for us. In the past 10 years, Kerry and I went all the way from strangers to now being married for over eight years. We both left the bay state behind for these beautiful Southeastern CT skies. We fulfilled our dream of starting our own farm. We’ve grown a lot of food, and killed a lot of weeds. We grew our family and said good bye to Cleo, Kerry’s intrepid African wonder dog. 

 

Every year brings so much change, it is unsurprising that 10 of them would bring a mountain of change. Looking back on the past 10 years one of the predominant feelings I have, is gratitude. Grateful to have Kerry, such a wonderful partner in life, in work and in parenting. Grateful for the ground that we have to grow on. Grateful that Shepard overcame so much so early in his life and has been absolutely thriving. And we are grateful for all of you for participating in our CSA, whether you have been with us since we started or this is all new to you. 

 

In the here and now, things have been fairly quiet on the farm. We take the holidays seriously around here. After the Christmas Store, we tend to kind of put the farm on pause for a bit. We feed the cows and open and close the high tunnel but other than that we don’t really do too much farm work. The farm can basically become a constant din of stressful noise in the back of our heads. It’s like that feeling when you’re in school and there is always a paper to write or something to study. No matter how much you’re doing you could always do more. It is nice to get a reprieve from that for a week or two at the holidays. It is an effort in mindfulness to turn the volume down. There is a lot we have to do in order to get ready for next season and honestly we haven’t done very much of it yet. But it’s nice to have some time to focus on getting outside for recreation instead of work and just have some fun. 

 

Looking forward to 2020 we have a season to plan. Hannah and Bonnie will be back from vacation on Thursday, we have some veggies to wash and distribute and after that its off to the races. Well not quite the races. There is ultimately a lot of thinking, planning and thought that goes into what more often devolves into a chaotic mess of kohlrabi and cabbages. To begin the process of planning for next year, first we look backwards on the previous season. We go over what we did, what worked what didn’t. What we should do more of and what we should do less of. We go through every crop variety by variety, both accessing what we’ve used in the past as well as looking for new options in the seed catalogs. It takes quite a bit of time and there are several distinct phases but now that the new year is here we can’t put it off any longer. We will now actually begin to build next year’s crop plan.

 

We hope that you all have had a relaxing and refreshing holiday. We thank you so much for your support in 2019 and we are looking forward to 2020!

 

Your famers,

Bonnie, Hannah, Kerry and Max

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