Provider Farm

From our fields, for your family

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September 6, 2020

This Week's Share

The link to the NEW sign up form for 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: 

Boxes will also include eggplant or summer squash.

Boxes will also include eggplant or zummer squash.

Out with the tomatoes, in with the fall crops! The Broccoli began in earnest last week and we will continue to see it in abundance this week and hopefully for many weeks to follow.

 

Labor Day always brings leeks. These beauties have mild oniony flavor and are delicious used as you would onions in any dish. The crop is abundant and we should have them until the end of the share.

 

The purple top turnips are ready and these pretty purple and white orbs are great mashed, roasted or in soups. A true New England fall treat!

 

Now that the weather is down right pleasant, it is a great time to make soup stocks with all the trimmings of your veggies and any left over bones from meals. Tomatoes, carrots, celery leaves, herb stems, leek tops, Swiss chard stems, a potato, onion, garlic cloves, all the share leftovers you don’t eat. Put them in a pot with some herb sprigs and simmer them for a looooong time, like two days long. It might sound kinda gross, but it makes a really delicious base for soups and braising veggies; it’s the secret “restaurant flavor” that makes fancy restaurant foods so tasty.

 
Recipe of the Week: 

Potato Leek Soup

Ingredients: 

3 tablespoons butter
3 leeks
6 – 8 potatoes
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

Directions: 

Make sure leeks are thoroughly cleaned before chopping to avoid a gritty soup. Chop leeks and potatoes. Melt butter and add leeks, cooking until limp and slightly browned. Add potatoes and cook five minutes, then add broth and simmer until potatoes are tender. Remove from heat and blend with immersion blender and add cream, salt and pepper. Return to low heat and cook 15 minutes more.

Credit: 
Kerry

How sweet it is

Farm crew in kale field.
Big skies and beautiful greens.

Dear Friends,

 

September is here. The mornings are dark and heavy with moisture. There are school busses on the road and the summer has clearly faded. Even though the days can still be quite warm as soon as the sun sets the head falls away. It’s a nice time of year to spend our days outside. That faint rustle of fall in the air has our squirrel like fall farmer instincts starting to perk up and take notice.

 

We’re no longer spending our days weeding crop after crop. Our attention at this time of year is focused mainly on harvesting. When we’re not harvesting for the CSA and our wholesale accounts we’re trying our best to bang out the big fall bulk harvests. The crops that we harvest now will feed us all winter. Most of the fall crops are bred for the cold and can handle the dropping temperatures that are fast approaching. In fact, the cold actually makes many of them better. In order to protect the water in their cells from freezing, bursting the cell walls and ruining the crop, many fall crops will develop a solution similar to antifreeze. This solution tends to have a sweet taste and the result is that crops like kale and carrots get sweeter as it gets colder.

 

A couple major exceptions to this are the sweet potatoes and winter squash. Both of these crops hail from tropical climates and while they can store well all winter, they certainly don’t want to be exposed to cold. In fact, temperatures below 50 can cause them quite a bit of discomfort. With that in mind, early September tends to be when we want to start to think about bringing them in. While they don’t absolutely have to come in now, we want to avoid a desperate sprint to get them all in at once in case we get an early frost. 

 

We typically start with the winter squash since we can take care of that in a day or two before settling into the sweet potato harvest. We’re hoping to start to dig sweets next week and honestly I can’t wait. They’re one of my favorite crops all around. I love growing them, eating them and picking them. In fact I even make a sweet potato based breakfast cookie that I eat instead of taking granola bars or cliff bars with me into the field. More on all of that next week when we actually begin harvesting them. 

 

For now, we’re enjoying the dark mornings, sparkly days, and the cooler nights. It won’t be long before we’re in long johns and freezing our fingers off.

 

Your farmers, 

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

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