Provider Farm

From our fields, for your family

Shareholders

January 27, 2020

This Week's Share

Well, my R & D for my quest to eat way more vegetables and comb through recipes was brought to a hault by a case of the flu for myself and Sheppy. Not much happened here in the past week. The last thing I wanted was leafy greens, however, potatoes were my comfort food and all I wanted was the recipe of the week and I ate it every day. Flu or no flu, they are delicious.

I also discovered this recipe for sweet potatoe based brownies. I love to sqeeze veggies into every dish, so I am excited about these now that I am out of the flu fog!

Recipe of the Week: 

Greek Potatoes

Ingredients: 
  • 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
  • 6 garlic cloves crushed
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/2 cup olive oil
  • 1 lemon juice of (medium to large)
  • 1 tablespoon oregano dried
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • parsley for sprinkling at the end (completely optional)
Directions: 

Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
Pour the potato wedges into the dish/tray in an even layer.
Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!

Credit: 
scrummylane.com

Time to get to work!

When the temperatures fluctuate so much we are constantly covering and unccovering and opening and closing greenhouses to keep temperatures as static as possible.
When the temperatures fluctuate so much we are constantly covering and unccovering and opening and closing greenhouses to keep temperatures as static as possible.

Dear Friends,

 

The winter weather hasn’t been particularly wintery. We’ve had some mild days in between a few bitter cold snaps. It is always nice to see the cows out on the pad on sunny days, looking completly relaxed, eyes closed, ears flopped, chewing their cud and basking in the warm winter rays. We’ve found that almost no matter how cold, the sun can make all the difference. I guess that is until the wind kicks up a bit. It’s hard to believe it’s already the end of January. With February fast approaching, it is finally time for us to come to terms with the fact that spring really is just around the corner. 

 

This past week we accomplished one of my favorite winter time actives. The ever exciting ‘variety evaluation’! This is the activity that we do as group where we take all the seed catalogs that we have been collecting since the fall and go through every single variety of every single vegetable we grow and talk about them. We discuss what we liked and what we didn’t like. If there is something that we love we will of course grow it again, but when there is something that left us wanting more we turn to the seed catalogs and see if we can find a better replacement. To be honest, even if we love the variety we are currently growing, we aren’t adverse to adding in something new, or trying something that looks exciting. 

 

We grow something close to 250 different varieties of vegetables so this process can take some time. Not 250 different vegetables, but if you take carrots for instance, we grow one variety in the spring and summer and a different variety in the fall. And then if you factor in the rainbow carrots, which are actually 4 different varieties all the sudden you’re looking at 7 different types of carrots that we grow on the farm. The carrots are actually fairly simple and straightforward. We grow 15 types of winter squash and around 25 types of tomatoes. 

 

Of course most of what we grow ends up staying the same year after year. As long as we can get seed still and we are happy we won’t change things just to change them too much. But every once in awhile we find ourselves in a situation where a new variety can make all the difference in the world. That was very much the case with us and our parsnips. For years we were plagued with irregular, stringy octopus parsnips intermingled with our relatively nice ones. We decided to switch to a new variety and the difference has been night and day. Almost 100% of the crop is useable now and it’s so much better all around. 

 

Looking through the seed catalogs certainly has us dreaming of the summer time and fresh vegetables. We have a quite a bit to do before we get there so we better get to work. 

 

Your farmers,

 

Bonnie, Hannah, Kerry and Max

Browse newsletter archive