Provider Farm

From our fields, for your family


October 4, 2020

Eat local all winter long! Winter shares for pick up in Salem are now available. You can read all about them here.You can grab a sign up form in the shareroom or  here or purchase one online here.

Mystic shareholders, we are sorry but after much hemming and hawing, we finally decided after a year like this one to keep things simple this winter and not have a Mystic winter share pick up.  You are of course welcome to pick up in Salem.


This Week's Share

The link to the NEW sign up form for October is here. There will be one more sign up form for November.

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.


After four weeks of curing, the sweet potatoes are sweet and ready to eat. This is a very nice crop this year and we should have them in abundance. These are one of our favorites, just scrub them up and roast them in the oven (smaller ones cook pretty quickly, maybe 20 minutes at 450). I like them skin and all, the potato carmelizes just under the skin and they are perfect little sweet snack packs.

The garlic is back and so ar the orange carrots. Though we have had trouble with carrot germination this fall, the carrots we have are large and sweet and so good.

Lovely gold potatoes are here. These are delicious anyway you cook them and hold up nicely in soups.

Recipe of the Week: 

Sweet Potato Breakfast Cookies

  • 4 cups old-fashioned rolled oats (gluten-free if sensitive)
  • 1 cup almond flour or almond meal
  • 1-1.5 tablespoon grated fresh ginger or 1-2 teaspoon ground
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 eggs
  • 1 cup sweet potato puree
  • ½ cup dark maple syrup
  • ½ cup coconut oil, melted (or olive oil)
  • 1 teaspoon vanilla extract
  • ½ cup raisins
  • Optional ½ cup sunflower seed, pumpkin seeds and/or chopped nuts
  • Optional 2-3 tbsp chia seeds

Preheat the oven to 350°F.
In the bowl of a food processor or high-speed blender, pulse the oats 5 or 6 times, until roughly
chopped. Place in a large mixing bowl and combine with the almond flour, ginger, cinnamon,
baking powder, chia seeds, nuts/seeds and salt.
In a separate bowl, whisk together the eggs, sweet potato puree, maple syrup, coconut oil,
vanilla, and raisins until well combined. Fold into the oat mixture and stir until blended. The
dough should be very thick.
Use a ¼ cup measuring cup to drop the batter onto the baking sheet, or roll between your hands
to create a ball (keeping your hands slightly damp with water helps prevent everything from
sticking). Space the cookies 1 inch apart and lightly press down on each one to flatten to about
¾ inch thick or less.
Bake in the center of the oven until the bottoms are a deep golden brown, 25 to 30 minutes.

Run Fast, Eat Slow via our crew member Bonnie

Go time

man with turnip
Max with a very large turnip.


Dear Friends, 

For the first time in what feels like forever, it actually rained. A nice, overnight soaking rain. The first week of October isn’t typically when we’re praying for rain but in 2020, it looks like anything is possible. While rain is of course important for our young growing plants in the spring and summer, our fall crops need a bit of moisture as well. It helps the carrots stay juicy and makes the cabbage continue to head up. The cash crops aren’t the only ones who want rain, our cover crop was looking a bit thirsty out there and has looked much much happier since Wednesday.


This week was a bit of everything. Big bulk harvests, bringing in our gold beets, red beets and purple top turnips. Getting as much cover crop seeded as possible Monday and Tuesday before the forthcoming rain. And taking advantage of the wet weather to pick up some supplies and get our greenhouse ready for a big winter spinach seeding. 


October is the beginning of the end. In some ways the beginning of the season is really the beginning of the end, but in a more real way it’s October. It is go time. Now or never. All the crops are ready and must be harvested. It’s up to us to decide on the order but they all have to go. We need to get as much rye seeded as possible so there is cover for the winter. If we wait longer than Halloween or so, it is too late.


The days are getting short and we’re running out of calendar pages. We have to go out and get it done. I feel like at this time of year you can be enjoying beautiful autumn weather but don't blink.  The next thing you know it’s winter and the farm is blanketed in snow. 


Your farmers,

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

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