Provider Farm

From our fields, for your family


August 30, 2020

This Week's Share

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Bye bye melons, its been real. You were tasty and made us all happy and maybe we’re a little sick of you but sad to see you go! Out with the melons, in with the winter squash! First in the line up is spaghetti squash. Not everyone knows this one. It is mild in flavor but when baked the flesh is stringy like its namesake and a conveyor of sauces and what ever yummy things you top it with. This year we grew an orange variety along with the usual yellow one. They look a lot like pumpkins actually, but believe us they are indeed spaghetti squashes!


Fall is a wonderful time for greens and they are making a come back. Lettuce will be back in the share and we’ll be upping greens amounts as we are rich in them now.


The tomatoes will probably be making the last of their appearances for the year as they trickle in this week. The broccoli will probably start to make an appearance as they leave, only time will tell. We are awaiting a very large very nice looking planting.


One of our most favorite crops, the storage yellow onions will also make their debut. These are looking great this year with little rot so they should be abundant and hold well into the winter. They are so good in everything and we hope you enjoy them as much as we do!

Recipe of the Week: 

Spaghetti squash casserole

  • 1 spaghetti squash
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 fresh tomatoes, chopped
  • 1/2 pound mushrooms, sliced
  • 1 cup cottage or ricotta cheese
  • 1 cup grated mozzarella
  • parmesan for topping
  • 1 cup fine bread crumbs
  • oregano, parsley, basil, thyme, and other herbs to taste
  • salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Halve the squash and scoop out seeds. Bake face down on oiled sheet until it is easily pierced by a
fork, about 30 min. Let stand until cool enough to handle, then scoop out pulp and place in large bowl.
3. Meanwhile, heat butter and sauté onions, garlic, and mushrooms with herbs, salt and pepper. When
onions are soft, add tomatoes and continue to cook until most of the liquid evaporates.
4. Stir this mixture into squash pulp with remaining ingredients except parmesan.
5. Spread into buttered 2-quart casserole. Top with parmesan.
6. Bake uncovered, 30-40 minutes. Makes 4-6 servings.

Moosewood Cookbook by Mollie Katzen

The world keeps turning

Family picture with onions.
Family portrait with onions.

Dear friends, 

It’s the last full week in August and we can certainly feel the change of the season in the air. Our tomatoes are slowing down to barely a trickle, the melons are toast and the cukes and summer squash are just about done. As sad as we are to see the summer crops wane, we are delighted to see the fall crops kicking in. The spaghetti squash is ready and looks wonderful, the potatoes continue to impress. The leeks are shaping up nicely and the broccoli is right around the corner. We’re excited for the transition and ready for fall.


Even though this part of the state is in moderate drought, we’ve had enough dribs and drabs of rain to hold off on irrigating, allowing time for other projects. We spent this week knocking out some of the last major weeding projects. After what’s felt like days and days of weeding we are finally at a place where we have the carrots under control. Both plantings, which feels really nice. Now that the carrots are looking good, we can turn our attention elsewhere. 


For this week that meant starting to revisit some of the crops we have let slip away a bit. The leeks have been overtaken by pig weed and grass so we spent some time with clippers excavating them. This isn’t my favorite thing to need to do but sometimes you do what you have to, not what you want to and the pay back will be easy and pleasant harvesting. It is very satisfying work since the results of your work are immediately apparent, revealing blue green rows of ready to eat, really nice leeks. There’s still more work to do there but they’re already looking a lot better.


This week we also completed one of our favorite annual traditions. Every year since Shep has been born we have taken a family portrait in front of our storage onions. This has turned into a fun little tradition for us. It’s amazing to see how much I shep has grown. It’s amazing how even though every year is different every year is the same. The onions go out in the spring, they come back in in August. The world keeps turning. 


Your farmers,


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

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