Provider Farm

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Shareholders

August 23, 2020

This Week's Share

The link to the NEW sign up form for august/September  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: 

Large and regular shares will receive lacinato kale and large shares will receive boc choi.

Regular shares will also receive lacinato kale.

A harbinger of fall, the peppers are starting to turn all sorts of colors. There are orange and yellow bells, beautiful sunset colored bells and red long Italian peppers. They are so sweet and tasty. There is some damage in the fields from the tropical storm so we have to sort through to find the good stuff (and our apologies if we miss some that end up in the share) but there are still some really beautiful peppers to come. Peppers freeze really well for winter cooking, just remove the stem and seeds, chop them and freeze. Hot peppers freeze well too.

The first of our fall crops are coming in. Red potatoes! Not too much to say about these, everybody loves potatoes! Fry them, roast them, mash them. They're so good. The crop isn't going to make any yield records this year, but the tubors are nice and clean, not a lot of damage or disease, so we'll take it.

We're taking a lettuce break. this week. We have tons of nice looking heads on their way but they are not quite ready yet. They should be perfect next week.

Recipe of the Week: 

Romesco sauce

Ingredients: 

 

  • 1 1" slice of crusty bread, crust removed and cut into 1-inch cubes
  • 1 large tomato
  • 5 cloves garlic
  • 1/2 cup almonds
  • 2 medium red bell peppers
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon cayenne pepper

 

Directions: 

Preheat oven to 375°F. Line a baking pan with aluminum foil. Place almond, garlic, bread and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic

While other ingredients are roasting in the oven, roast peppers over an open flame on a gas stove or grill until the skins are blackened. In a pinch, you could roast them in the hot oven too. Place in a bowl and cover with plastic wrap and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores.

Place bread, tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the bowl of a food processor. Purée until smooth. Taste and season with additional salt and cayenne pepper as needed.

Place in and airtight container and place in the refrigerator until cool. Store refrigerated up to 5 days.

Credit: 
seriouseats.com

Feelin' like fall

Red potatoes
The red potatoes are looking good out of the field.

 

Dear Friends,

 

This week was a sneak peak of fall. Cool mornings, the world blanketed in dew and fog, we can feel the season change with every passing moment. The end of August is still very much summer in a lot of ways, the tomatoes are still pumping. The cukes and summer squash are rocking and the watermelons remain amazing. But despite all of that we can see the signs that the fall is coming. The days are shorter, the sun is lower. It gets hot but the heat cools right down as soon as the sun sets. We’re looking at a field of winter squash that is just about ready to come in. We started digging potatoes, the sweet potatoes are just about ready. Every where we look we can see the summer drawing to a close. 

 

The first potato dig is a sure sign that fall is right around the corner. Potatoes are absolutely one of our favorite crops on the farm. Both to grow and to eat. We grow close to an acre of potatoes, which by some standards isn’t much at all but for us it feels like a lot. I love the storage crop harvests as a whole. There is nothing better than seeing a crop grow and take shape, perhaps become a tad weedier than we want and then come through to clear it out. I love filling buckets, bins and bags, tucking the crop safely away for the winter and then spreading a cover crop over the finished ground, tucking it in for the winter.

 

Cover cropping is another sure sign that we are getting into the fall. Cover cropping is exactly what it sounds like. We grow a crop to cover and nourish the soil instead of for eating. Typically we use a small grain like rye or oats for this, maybe mixed with a legume like peas, vetch or clover. The cover crop will grow up in the fall and then cover the ground for the winter and spring. The rye or oats will grow, sucking up the available nutrients, keeping them safe from leeching away. Their roots will hold the soil in place and prevent erosion and add organic matter to the soil. Cover cropping is a good farm practice and seeing the farm covered in cover crop is always something that I look forward to. 

 

If it seems to you like I’m anxious for fall and eagerly awaiting the demise of summer, you are absolutely correct. For many people the summer is a time for rest, relaxation and vacation. Peaceful even, a chance to recharge and refresh for the rest of the year. For us on the farm, the summer is less than peaceful. The summer is a time of long hours, stress, hard work and thunderstorms. There are things I love about the frantic pace of the summer, but for all of that I’m never sad to see it go. 

 

Your farmers,

 

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

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