Provider Farm

From our fields, for your family

Shareholders

October 16, 2020

Last summer share dates: Coogan Farm:The last Coogan Farm pick up date is Nov. 7.

Salem: The last Salem pick ups are Nov.10 and Nov. 13.

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.

Grassfed Beef: This is really fantastic roast season and we have some really great roasts in stock still to go with all these roots. Top, bottom and shoulder roasts for $7.85/lb. Rib roasts for $9.85/lb. We have a few strip steaks left for $22.05/lb. and sirloins for $17.85/lb. If you buy 2 or more cuts, we'll take $.50 per pound off each cut.

If you would like to order beef, just email me your order and what day you will pick it up and I can pak it up for you and email you an invoice.

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.

We have some monster cabbages in the share this week. These are golumpki cabbages, nice big leaves for stuffing,  or doing whatever you would like. Keep them wrapped in a plastic bag or air tight container in your fridge and they can last for months, so don't worry if you can't use it all in one sitting. We have both red and green.

The cauliflower is finally getting the memo that it is time to get the show on the road. There should be some nice big heads for the next few weeks.

You have probably noticed caterpillars in the broccoli and there is bound to be some in the cauliflower. I have grown so accustomed to bugs I don't even think twice about them and I forget they can really freak people out. Soaking your veggies in salt water can help get them out before chopping it for your recipes.

What are those alien looking hairy root balls in the share? Why those are celeriac, or celery root. They have a mild celery flavor, peel them, chop them up into soups or roasts or mash them with potatoes. They lighten the mashed potatoes and give them a nice flavor.

 

Recipe of the Week: 

Cauliflower and tomato masala

Ingredients: 
  • 1 large head cauliflower (3 pounds)
  • 2 tablespoons vegetable or olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon finely grated garlic (about 2 cloves)
  • 1 jalapeño or another green chile, finely chopped (use more or less to taste)
  • 1 big handful fresh cilantro, stems finely chopped, leaves roughly torn
  • 1/2 teaspoon ground turmeric
  • 1/4 to 1 teaspoon mild red chili powder (I used kashmiri), adjusted to taste
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon garam masala
  • 2 to 3 cups tomato puree from a 28-ounce can
  • 1 to 2 teaspoons kosher salt
  • 1 cup water
  • 1 1/2 cup green peas, frozen is fine
  • 1/2 teaspoon amchur (dried mango) powder or juice of half a lemon
  • Rice or flatbreads, to serve
Directions: 

First, prepare your cauliflower, just to get it out of the way. Trim the leaves. Remove the large core and dice it into small (1/4 to 1/2-inch) pieces. Cut or break the florets into medium-sized chunks.
Then, in a large, deep sauté pan, heat oil over medium heat. Once hot, add cumin seeds, ginger, garlic, and jalapeño and cook together for 3 minutes, until tender but the garlic and ginger are not browned. Add diced cauliflower core and finely chopped cilantro stems (save leaves for the end) and cook for another 1 minute together. Add turmeric, chili powder, coriander, and garam masala and cook for 2 minutes. Add 2 to 3 cups tomato puree — use the smaller amount if your cauliflower clocks in in the 2 to 2.5-pound range, or if you’re not sure you want dish as saucy as mine is, plus salt (1 1/2 teaspoons was just right for my 3 cups puree), and water and bring to a simmer, cook for 5 minutes. Add cauliflower and stir to coat with sauce. Cover with a lid and cook for about 20 minutes, until cauliflower is tender but not mushy, stirring occasionally. Add peas (still frozen are fine) and cook for 5 to 10 minutes, until heated through. Add amchur powder or lemon juice and stir to warm through. Taste dish for seasoning and adjust to taste. Finish with cilantro leaves. Serve with rice or flatbread.

Credit: 
Smitten Kitchen

6,000 feet of weed mat, free to good home

Baby onions planted on plastic.
It looked so nice back then!

Dear Friends,

 

At this point, the way things have been, any rain we get is good rain. Even if that rain occurs smack dab in the middle of us harvesting vegetables. We had a few soggy harvest mornings this week but after an entire summer of barely getting any rain at all I guess I shouldn’t complain too much. I feel like suiting up in my rain jacket, rain pants and rubber boots, pulling my hood up over my baseball hat and heading out to get soaked as I trudge through muddy rows of broccoli is as much a part of farming as anything else. In a lot of ways, I prefer a cold rainy morning in the fall to a warm rainy morning. At least when it’s cold you don’t just sweat yourself stupid in your gear.

 

We took care of some major fall cleanup this week and got the farm one step closer to being ready for the winter. This year we decided to try something new. We always end up with fairly weedy onions, the onions are shallow rooted so they’re not very competitive with the weeds, plus they’re in the ground for kind of a long time. This combination means that despite our best efforts, we end up with a weed pit more times than not. To combat this, we decided to use a product called weed mat in between the rows. Weed mat is basically thin, black landscape fabric that we roll out to keep the weeds down. We’ve seen other farms use it and they seem to love it.

 

We were skeptical of how it would work but we decided to go for it. Our initial impression of putting it down in the field wasn’t exactly stellar. It was a bit hard to get down and seemed to one to blow off. We did our best to get it pulled tight and adhere it to the ground with large ground staples. Once it was all down the onion field looked like a postcard. Beautiful weed free onions, clear clean path ways. We were ready to pat ourselves on the back and pop the champagne. However, as June bled into July and ultimately August, the weeds still found a way.

 

The weeds always find a way. They grew up right next to the onions, they grew in the holes made by the staples they grew anywhere they could find a brief bit of day light. Well thats fine right? We’re accustomed to weedy onions. The pathways were still relatively weed free, and even if it didn’t work perfectly at least it kind of worked right? Maybe not the smash success we were hoping for, but it saved us a lot of tractor cultivation so maybe a solid B-. 

 

We harvested our weedy onions, and got ready to mow the weeds off, and clear out the fabric and thats when we hit our real problem. This weed mat that was attached to the ground with staples wasn’t simply going to lift itself from the field. We were going to have to pull it. Now pulling weed mat isn’t exactly easy but we do hard things on the farm all the time. The real problem was that this was the first week of August. We had so much other stuff going on that we couldn’t find the time to get to it. It was also really, really dry (and things come out of the ground a lot easier when the soil is wet.) That proved to be true for the rest of August, and September and even part of October. Until this past week when we finally found the time to get out there and rip the stuff up.

 

I will save you the gory details, but I can tell you with 100% confidence that pulling up 6,000 feet of weed mat up was absolutely nobodies favorite task. But it’s done. The weed mat is up, the field has been harrowed and seeded with rye and I can assure you that we will never be doing that again.

 

Your farmers,

 

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

Browse newsletter archive