Provider Farm

From our fields, for your family

Shareholders

July 10, 2020

This Week's Share

The next month long share sign up form link is here.

You must sign up for new slots for the month. Sign ups from last month will not carry over.

Please select one slot per week. If you sign up for this week, it will not carry over to the following weeks.

This is only for shareholders picking out the share. Do not sign up for a slot if you are picking up a box.

Salem Boxed Share notes: 

Regular and large shares will also receive fennel. Large shares will receive red kale.

Regular shares will also receive fennel.

Wow, meals are really getting good now! I am still thinking about last nights dinner. Roasted vegetables with chimmichurri (the recipe of the week, try it out, it is so good!), this white bean and celery recipe, our own strip steaks, and salad. I am totally into roasting vegetables at high heat right now. If you are puzzled by fennel, give it a try this way with some onions, zukes and carrots. Top with chimmichurri, and you too will be thinking about dinner all day too! What have you been cooking up and really enjoying?

 

New crops are rolling in fast now. We pulled our garlic this past week. We put most of it up to cure, but I sorted out some smaller heads or heads that wouldn't cure well to distribute fresh for just a taste. It is so tasty fresh! A bit more juicy, a bit more mild, but plenty garlicky. The rest of the garlic we will have to wait for. It is a mighty fine looking crop this year! It will cure and then we will sort out our seed and it will go into the share in the fall.

 

One of our favorite crops is ready, our fresh onions. These are truly one of the best things we grow. They are so mild and tasty, really great on sandwiches and chopped into salads. They cook up great too. Basically, put them in anything and everything.

 

We spied some other pretty exciting things out there. We picked a few Asian eggplants and spotted some smaller Italian eggplants fixing to size up. I also saw a hint of red in our high tunnel tomatoes, so it won't be long now!

 

Sorry to everyone who wanted extra picklers last week. The cukes are not producing like they normally do, a puzzle for sure. Its been cool and cloudy, maybe that is why? I am hesitant to offer them again this week since they haven't been at their usual abundance, but if you wuold like extras, let me know the poundage and pick up day, and if we have a good harvest, I cn pack them up for you.

Recipe of the Week: 

Chimmichurri

Ingredients: 
  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red or white wine vinegar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
Directions: 

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

Credit: 
simplyrecipes.com

The big week

Bringing in the garlic on a not too hot day this year.
Bringing in the garlic on a not too hot day this year.

Dear Friends,

 

After spending a fair amount of the previous week sitting on our hands waiting for the rain to stop this past week, we really had to kick things into gear and get to work. There are times on the farm when a lot of things need doing all at once. When it feels like there is too much to do and not enough time it can be easy to get overwhelmed. It can be hard to decide where to get started and what to do when. Over the years, we have figured out that it doesn’t always matter where we start, as long as we start somewhere. We make lists and do our best to figure out what is the top priority but sometimes its best not to overthink things and just get moving. 

 

This week was certainly one of those weeks. We had almost an acre of broccoli, cauliflower, kale and Brussels Sprouts to plant, another quarter acre of beets go in the ground, the garlic was ready to harvest as well as all of our regular CSA harvest and whole sale. In order to ensure that we have consistent broccoli and cauliflower in the fall, we need to plant those crops weekly from the beginning of July to the middle of August. Weekly plantings ensure a consistent harvest but also allow us to make sure that the small transplants are getting watered when they’re very young and fragile. Not to mention, that we can only move so many transplants at a time from the greenhouse to the field, so if we start to fall behind now, we can end up really behind in a week or two. 

 

The garlic harvest is always a big moment on the farm. It is a unique harvest. We plant garlic once in the fall and we harvest it once, at the beginning of July. It is pulled from the field, loaded into bins and spread out in our barn to dry. I have harvested garlic once a year, every year since I was 20 years old. The garlic harvests have been important moments in my life and events that I can still look back on and use to mark my own growth and development as a farmer and as a person. Garlic has always been important to me personally. Garlic was a major crop of the first farm I ever worked on and I even have a garlic tattoo on my ankle.

 

Over the years we have done some wonderful innovations to make the garlic harvest go easier and easier. I can remember back in 2007, when I was really just a puppy, using a trowel to loosen each individual head of garlic and load them into harvest barrels. Then carrying the barrels up a hill to a tent where people were using twine to tie the garlic into bundles to be hung to dry. Years later, I graduated from a hand trowel to a digging fork and from twine to rubber bands. Nowadays we grow our garlic on plastic and use an under cutter bar on the tractor to loosen the soil. We don’t bother bunching the garlic anymore, and load it loose into big bulk bins that we move with a tractor. The garlic gets laid out on the floor of a loft in our barn and seems to do alright. Even with the innovations the garlic harvest still usually occurs on a very hot day. This year we were lucky enough to pull the garlic out of the field on Tuesday when it was dry but cool and over cast. When Thursday came in blazing and super humid we were ecstatic to already have the garlic safely drying in the barn and save the heat stroke for another day. 

 

And so the week went, half the brassicas transplanted Monday afternoon. Garlic pulled in on Tuesday. Beets and the rest of the brassicas in on Wednesday. Tomatoes trellised and weeds killed on Thursday and Friday we waited for the rain. It’s probably the fastest a week has flown by all season. The beginning of July is segueing into the middle of July and we’re looking at onions bulbing, tomatoes ripening and the first of the eggplants sizing up. 

 

Your Farmers,

Anya, Bonnie, Erica, Hannah, Jordan, Kerry, Larry, Marycia, Max, and Tori

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