Provider Farm

From our fields, for your family


October 11, 2020

Winter shares are still 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.

This Week's Share

The link to the 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.

Salem Boxed Share notes: 

Regular and large shares will also receive spinach.

Coogan Farm share notes:

Regular shares will also receive spinach. We replaced the leeks with onions last week due to a harvesting error, so you will get your leeks this week. 

Oh man, the Brussels sprouts are here and they are this year's pride and joy. They are really clean and so nice and we are totally pumped about them. They come like beads on a stalk, so you can pluck them off before you cook them. Not a fan? Try them roasted, just coat in oil and roast at high heat. Delicious!

We'll also have our cute little Honey Nut winter squash. These look like dark orange mini butternuts. They are sweet and nutty and roast of quickly So good!

Rutabagas will also be rolling in from the field. They are typically waxed in the grocery store around Thanksgiving, but they are great for all fall times. They are a cream colored root with a nutty sweet and mild flavor. They are great roasted, mashed in soups and stews or roasts. These are one of Hannah's favorites, so if you are at a loss, ask her what to do.

Recipe of the Week: 

Brussel sprout and kale salad with walnuts and lemon-mustard dressing


For the salad

  • 1 cup walnuts, chopped
  • 1 pound brussels sprouts, trimmed, halved and thinly sliced
  • 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
  • 1 cup coarsely grated or chopped Parmigiano Reggiano

For the Dressing

  • 1/4 cup fresh lemon juice, from about 2 lemons
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped shallots, from one large shallot
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Heat oven to 350 and bake walnuts for 5 minutes or so until browned. Watch carefully so they do not burn.
Combine Brussels sprouts and kale in a bowl. Whisk dressing ingredients together and pour over kale and sprouts and half of cheese and walnuts. Toss well and let sit for at least a half hour before serving. Garnish with remaining nuts and cheese just before serving.


Heading into the home stretch

Person with Brussels sprout Stalks
Lots of beautiful Brussel's this fall!

Dear Friends, 

We’re nearing the mid way point through October and heading in to the home stretch of the season. One by one we’re clearing out the storage crops and getting winter rye seeded. We’ve been busy getting the high tunnel planted with kale and getting the greenhouse ready for winter spinach.
We spent most of the past week with our heads down and our hands in the dirt picking carrots. Now this may not sound different than any other week, and in a lot of ways it isn’t. The carrots, and in particular storage carrots are one of my favorite crops to grow. I love their bright orange color and the storage carrots are especially delicious. They’re incredibly popular over the winter and an important part of our winter whole sale and CSA.
This year’s carrots were a bit touch and go early on. We’re growing them in a fresh new field for one thing. And while a fresh new field means no disease it also means a lot of climbs of old pasture that make it hard to run our seeders. We did the best we could and found ourselves seeding into dust in early July.  
Carrots like a lot of consistent moisture for germination so we expect to irrigate the newly seeded carrots a lot. This year however we were inundated with very heavy rains in early July. Severe thunderstorms would roll throw and drown our seeds, flooding the field. This made germination spotty in areas and made mechanical cultivation almost impossible. 
After a few weeks we almost gave up on these carrots, after already tilling In one seeding we were wondering if these were worth weeding or we should just try again. But we decided to do what we could and we hand weeded them. We cultivated them and cared for them and now we have some of the nicest carrots we’ve ever grown. 
Your farmers,
Alissa, Bonnie, Erica, Hannah, Kerry, Larry, Marycia, Max, and Meredith

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