Provider Farm

From our fields, for your family


June 27, 2020

This Week's Share

The share is comprised of a choice of these items.

Salem Boxed Share notes: 

The regular and large share will also receive a bunch of turnips.

We are officially in summer now and the cucumbers are rolling in. Both the pickling cukes and the slicing cukes are starting to roll in. Both are great for fresh eating and the picklers are good for well, pickling. We will sell extras or $1.50/lb. Please order them by emailing me the amount you would like and when you would like to pick them up. I will pack them up for you and email you an invoice you can pay online. Coogan shareholders, I can leave them with the shares with your name on them if you would like to order them as well.

We have lots of great cabbages ready to harvest. First up are our Chinese cabbages. We also have pointy headed green cabbages that are great for fresh eating. They make the best cole slaw! Next up to ripen will be the crinkly green savoys, great for slaws as well. The red cabbages are still coming along not ready yet but there are lots out there sizing up.

One of our favorite crops, the snap peas are ripe. Eat these peas pods and all. They are crunchy and deliciuos and make great stir fries. They don't love the hot weather, so enjoy them while they are here.

We are harvesting our last spring planting of arugula until the fall. i'll try to get some to Coogan shareholders if they can hold until Fridays harvest.

Herbs are ready and we have a ton of beautiful basil for all your pesto needs. Our first planting of cilantro and dill didn't do well but I will see if I can scrounge some dill for pickle making.

Recipe of the Week: 

Thai Cucumber Salad

  • 1/4 c sugar
  • 1/4 c seasoned rice wine vinegar
  • 3/4 tsp salt
  • 1/2 c water
  • A few generous pinches of red pepper flakes
  • 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh mint, roughly chopped
  • 1/2 cup fresh cilantro, roughly choppd
  • chopped toasted peanuts for garnish (optopnal)

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

5-6 servings

The second weeding

This time of year means early mornings to catch up on tractor cultivation of weeds.
This time of year means early mornings to catch up on tractor cultivation to keep up with fast growing weeds.

Dear Friends,


It continued to be as dry as dry can be and we continued to move water, kill weeds, harvest and just overall do what we do. This past week was our final week of planting reprieve before the fall crops need to start going in. We’ve made the most of this break to get the farm fairly under control. Beginning next week, we will start to seed carrots, and rutabaga, plant beets and tons of brassicas. We have a few acres of land still to fill and it will almost all be filled in the next 3-4 weeks. This is a turning point of the season. We’re getting into peak everything. Lots to plant, lots to pick, lots to weed. This is the time of year we begin to become acquainted with being tired. Before long, it will be such a constant presence we will barely be able to notice it.


Over the past couple of years we have done a lot of work to implement better systems for dealing with our weeds. By adding cultivating tools, adjusting planting dates and changing the way we grow certain crops. These changes have been paying off and I am finding more and more that the farm is better under control than it has ever been. 


Keeping the farm weeded is really a matter of keeping on top of everything. Once you start to fall behind, it  you can fall exponentially behind. It’s important to know where to put our energy and when a crop has reached the point where the weeds won’t impact the yield too much and we need to put our energy elsewhere. By keeping crops cleaner with our tractors, we have managed to make the weeding go faster. Since we’re able to move through crops quicker, we are able to get through more crops. 


This opens us up to being able to do the magical second weeding on crops. The second weeding is exactly what it sounds like. After we plant or seed a crop we typically will cultivate it with a tractor but still have to weed it by hand to make sure the crop doesn’t get fully buried in weeds. From there, I will try and just take care of it with the tractors for the rest of the time.


Unfortunately this never works perfectly and some weeds always manage to survive and become too big for the cultivators. Going through and pulling out these remaining weeds doesn’t take too long but we need the time to be able to do it. More and more we’ve been finding the time to get back into crops and weed them a second time. This is especially valuable on long season crops like parsnips, sweet potatoes and winter squash.


Once the second weeding is done, keeping the weeds in check is a foregone conclusion and a well weeded farm is one sure fire way to get happy farmers and happy vegetables.


Your farmers,


Anya, Bonnie, Erica, Hannah, Jordan, Kerry, Larry, Marcia, and Max

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