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September 20, 2020

This Week's Share

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We have some beautiful rainbows to brighten your day, rainbow carrots that is. Did you know all early carrots were originally purple? They were replaced by orange ones, but now breeders have been bringing them back in all colors.

The broccoli is bountiful and the cauliflower should start to trickle in this week. We have some really good looking plantings in the field, but with caulflower, the question is always when will it head up?? 

We finished up the potato harvest this past week and will have some lovely white potatoes. Roast these babies up but they also make really fantastic oven fries, so...decisions, decisions....

You could make a really tasty potato leek soup with them. I just got turned on to using cashew cream for creamy soups and I just have to tell you, it is amazing! Just soak 1/2 cup raw cashews in hot water, drain the water, and add about a cup of water and blend until smooth and replace cream in your creamy soup recipes.Its super creamy and really good.

Recipe of the Week: 

Lemon Dill White Bean and Potato soup

Ingredients: 
  • olive oil or avocado oil
  • 1 yellow onion - diced finely, or 2 sliced leeks (white parts only)
  • 1 medium carrot - diced finely
  • 2 stalks celery - diced finely
  • sea salt
  • 4 garlic cloves - minced
  • freshly ground black pepper
  • pinch red pepper flakes, to taste
  • 1½ teaspoons ground coriander
  • 4 medium yellow potatoes or new potatoes (about 1lb) - cut into ½" chunks
  • 2 cups cooked white beans (or 1 15 oz can)
  • 6 cups vegetable broth
  • 1 tablespoon white/mild miso
  • a few large handfuls baby spinach (optional)
  • zest from 2 lemons
  • scant ¼ cup lemon juice (from about 2 medium lemons), plus more for garnishing
  • 1 small bunch dill (about ⅓ cup packed) - stemmed and chopped, plus more for garnishing
Directions: 

Warm a soup pot over medium heat and add a generous pour of oil once the pot is hot. Add the onion/leeks, carrot, celery, and a pinch of salt. Sauté over medium-low heat for about 15 minutes, or until the onion is translucent and the other vegetables are soft. Add the garlic, black pepper and red pepper flakes to taste, and coriander. Cook for about another 30 seconds, until the garlic is fragrant. Add the potatoes and another generous pinch of salt, mix to coat the potatoes. Add the beans and vegetable broth, mix, cover, and bring to a simmer. Simmer, covered, for 20 minutes, or until the potatoes are just tender.
Transfer about half the soup to an upright blender, along with the miso, and blend until just smooth. You can also do this with an immersion blender, leaving some of the soup chunky. Return the blended soup to the pot. Mix and taste for salt/pepper, adjust if needed. Turn off the heat, wilt in the spinach, if using, and mix in the lemon zest, juice, and dill. Serve the soup warm, garnished with lemon wedges, more dill, and red pepper flakes.

Credit: 
golubakitcen.com

It is what it is

Man holding broccoli.
Nothing better then a good broccoli crop.

Dear Friends,

 

For the first time in a long time, it is legitimately cold outside. It feels like we went straight from shorts and tank tops to winter hats and insulated sweat shirts. It was pretty weird to be farming under the smokey haze of the western fires all week, making it cool even when the sun was out. By the end of the week, parts of the state saw temperatures dip down into the 30’s and there were even frost warnings around. We fortunately were spared a frost, of all the hiccups and hurdles that 2020 has thrown at us, a frost the second week of September probably would have broken me. I know that I am supposed to write newsletters in which I add silver linings and messages of hope to the various ups and downs that farming can throw at us but at times, especially this year, sometimes its hard to find the silver linings. Sometimes it just is what it is.

 

The trees are starting to turn, and the leaves are beginning to fall. I love to watch the autumn blossom around us.  It is dry and dusty out there and we’ve been getting by with dribs and drabs of rain until now. We finally had to bust the sprinklers back out this week and relearn the water everything dance. Fortunately, there is a lot less out there to take care of as we bring in crop after crop so it doesn’t take as much time as before.

 

We have been inundated with our best broccoli crop in years, in fact the brassicas in general have been looking particularly stelar. The Brussels sprouts and cauliflower are also starting to shape up nicely. The brassicas are a staple of the fall for us and they do a lot of heavy lifting after the squash and tomatoes say good night. Not to get ahead of ourselves but it also looks like we have some mega cabbages coming along. 

 

Elsewhere on the farm we’re enjoying our first good crop of rainbow carrots I’ve ever grown in my farming career. We’ve tried to grow rainbow carrots here and there over the years with mixed success. Despite the less than ideal results, there is something about the allure of multi color carrots that keeps drawing me back in. This year we ended up buying a bunch of various varieties of color carrots, mixing all the seed together and seeing it in mixed beds. So far the results have been wonderful. The white and purple carrots have been a bit dominant but other than that the crop is looking absolutely fantastic.

 

This cold snap has us feeling like we need to add a real hustle to our bustle. We finished the potato potatoes this week and now we have our sights firmly set on getting the sweet potatoes out of the ground as quickly as possible. With a bit of concentration and effort we should be able to finish it this week if things goes right. We usually try and let the sweets size up a bit longer but the frost warning has us thinking its time to get busy. If the sweets frost, the vines die and they need to come out fo the ground ASAP. We’re going to do our best to avoid that kind of situation. 

 

Your farmers,

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

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