Provider Farm

From our fields, for your family


November 29, 2020

Welcome to the first winter share of the season! We are so happy you'll bejoining us for a winter of local eating.

Pick ups are 12-6 PM at 30 Woodbridge Rd., Salem. The first pick up will be this Friday, Dec. 4. Please take a moment to note subsequent pick up dates on your calendar: 12/19, 1/8, 1/22, 2/5, and 2/19. In the event that we have to reschedule due to bad weather, we will announce it on facebook, on our website and through an email, so please check in if a storm is impending on a pick up day.

Please park across the street from the farm or behind the barns but do not use the driveway up to the big yellow house (there will be signs). We have bags for your produce but you may want to bring a sturdy bag or box to carry it all in because winter vegetables get heavy. In the event you can not make the Provider Farm pick up, you can text me or call (860)222-5582 or send an email to this address and arrange a time to pick up a share. Please try to do this before the end of the share on Friday.

Please practice social distancing on the farm and wear a mask and of course please don't come if you are feeling ill and respect proper quarentining protocols.

The pick out your own option: If you are picking out your own share, please sign up for a pick up time here. This link has all 6 weeks on it, you may pick out your slots for the six week whenever you would like. You do not need to do them now, just pick one prior to the day you are picking up. Shares will be in the normal share room pick up area. Please pay attention to future emails however, this may change if weather becomes severe. The share will be unstaffed this year, though we may see you as we go in and out to restock so please follow the signs which will have all the directions on them.

Boxed shares: Those who paid for the boxed option will be able to pick up their boxes any time between 12 and 6 from the pallet under the overpass. Please note the box location may move in extreme weather so check the newsletter every share week for the location.

Grassfed beef - Quarters available in January

We will be selling our beef by beef quarters this year in January. Buying a quarter is an econmomical way to purchase our beef in bulk.

We only have 8 quarters for mixed cuts and 4 for ground beef quarters. This is the only way to get our beef in 2021. Current shareholders will have priority to purchase quarters.

Please email me if you are interested in purchasing a quarter and I will send you more information as soon as it is finalised.

This Week's Share


Welcome to the wonderful world of winter eating in New England! While the variety is not as expansive as our summer fare, it is especially fitting for the winter season. This is the season when you want to turn on your oven all day for baking and have bubbling stew pots on the stove warming and humidifying the house and our winter veggies are versatile and benefit from these slow cooking processes.

You will bring home lots of veggies, not all you will eat right away. To store your roots and cabbage, keep them wrapped in air tight containers or bags and stash them in your fridge, they will last a long time this way. Except sweet potatoes, keep them on your counter, they don't want to be cold. Same with squash. Onions and garlic are fine on your counter. Wrap greens tightly and put them in your fridge.

At the beginning of the week, Sheppy accidentally dropped my phone in the toilet. While I have actually enjoyed being offline way more than I expected, the one thing I lament is my bookmarked recipes. I collect lots of recipes over the season for the winter share and my forte has never been backing up electronics, so they are in internet heaven. Fortunately, the best are already up on our website, so when in doubt of what to cook, try looking there. All of the vegetables listed in the share above are hyperlinked to our website where you can find recipes and storage information.

The crops are looking pretty great for the share. We have a high tunnel full of lettuce, spinach and winter greens. We will distribute the lettuce heads first since it is most tender and in deep winter, move into the spinach  which is extraordinarily hardy.

The one crop that is having a problem is our sweet potatoes. For some reason despite doing what we do every year with curing, they aren't holding well and are getting some dark spots. We are going to distribute these right away since we don't think they will hold for a long time. You can easily cut out the spots and still have a very tasty, very usable potato that roasts up just fine. What we don't have in perfect quality we will make up for in quantity and you will have lots to play with in the kitchen.

Fortunately, the sweet potato is one of the most versatile vegetables we grow. It can be made savory or sweet, put in just about any soup or casserole, be eaten simply roasted, and is also great in sweet baked goods.

We loved these rolls with our Thanksgiving dinner. Sweet potatoes substitute in for any squash like in these cinnamon rolls (you will dream about these once you make them once).

For soups, we love this chili recipe or check them out in this sweet potato peanut soup. Have this sweet potato cornbread on the side.

You can't go wrong with a baked potato bar. Roast up a bunch of  them and then layout toppings  of all sorts. A sweet potato taco bowl style is pretty tasty.

Recipe of the Week: 

Smoky Sweet Potato and Black Bean Casserole

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 (28-ounce) can fire-roasted diced tomatoes, drained of juices
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced
  • Chopped cilantro



Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or olive oil; set aside.

Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.

Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.

Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with cilantro.

the kitchn

Savoring the season

people with cows
Reintroducing ourselves to our new herd. I don't think they remember me from when I was an apprentice.


Dear Friends,


A late thanksgiving and all of the sudden it feels like our fall has been extremely abbreviated. It hardly feels like December and we’re hardly ready for December. It feels like the Christmas season is in a rush to arrive and to be honest Kerry and I slightly disagree about it. She isn’t quite ready for the Holiday season, feeling like she wants everything to slow down so she can savor this time, since November and December always whip by for us.


I, on the other hand, really love to see the lights and decorations as the days get shorter and shorter. There are aspects of the holiday season I love and aspects I don’t, but I’ve always loved the tradition of lighting lights in the dark. Especially this year when we’re all feeling the weight of the world on our shoulders, seeing lights shining in the dark has felt especially comforting as we near the longest night of the year.


Back on the farm, we are beginning what promises to be another unique winter, to say the least. We’re usually taking an extended bout of R&R at this time of year, recovering from a long season, taking it easy and getting in all the family time we missed in the summer.


This year, we are getting ready to both transition to a new farm as well as transition our farm to Hannah. There isn’t much rest for the weary. The task list is long and unusually urgent. There’s a lot to wrap our heads around but we’re feeling excited all around. At least the weather is mild and cooperative for outside work, but we know this could change at any moment so we're winnowing down the last bit of outdoor equipment work as fast as we can, tucking away tractors and implements to their final winter resting grounds.


In the meanwhile, we will savor our final winter share season with you all. Our last blast here in Salem, we're so glad you are joining us for it.


Your Farmers


Max and Kerry

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