Provider Farm

From our fields, for your family


December 13, 2020

Grass-fed beef -1 ground beef quarter left!

We will be selling our beef by quarters this year in January. Buying a quarter is an economical way to purchase our beef in bulk. This is the only way to get our beef in 2021. Current shareholders will have priority to purchase quarters.

Read more about it here.


This Week's Share

Please note with the upcoming deep freeze ahead, we will be relocating the share pick up. If you are picking out your own items, you will go to our banked barn. If you are picking up a box, you will find them in the green trailer cooler to the left of the summer share room. Don't worry, there will be signs indicating where to go for both options, just be aware that it is different this week.

In case you missed it last week, if you are picking out your own share, please sign up for a pick up time here.

Spending the holidays in isolation away from friends and family is relatively comfortable to Max and I. As many of you know, Shepard was born very premature. For his first two winters, we quarantined him during flu season to protect his fragile lungs.  We missed Thanksgivings, Christmases, birthdays and all the gatherings in between, so this whole quarentining thing isn't so new to us.

Instead of trying to keep things the same, we decided to own the isolation in our own way and tame the unfamiliar. Out of our quarantine came a new Christmas meal tradition of Indian food for Christmas. I am definitely no expert indian chef, but it is still so, so good. Roots and squash lend themselves well to curry dishes, there is extra time for making breads and samosas (check out the recipe of the week!) and chutneys too. This simple carrot recipe is remarkably tasty too. 

We hope you can find something special in the unusualness of this holiday season too. As we close in on the longest night of the year, I feel optimistic that there is lightness ahead. I can't help but feel it is auspicious and hopeful that the first calf of the year was born on the first night of Hanukkah.

Recipe of the Week: 

Baked Samosas


Pastry Dough

  • 1 cup flour (white, whole grain or a mix, I've made with 100% whole grain and they were delicious)
  • 2 Tbsp. butter
  • 1 tsp. salt
  • water


  • 1 1/2 pounds potatoes (2 large), boiled and chopped
  • 1 medium yellow onion, diced
  • 1-inch piece ginger, peeled and grated on a microplane (or minced)
  • 1 medium hot chili, finely diced (remove the ribs for less spice, if desired)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 3/4 cup peas, fresh or frozen, cooked (I always replace these with a different vegetable becuase I don't have them on hand ever)
  • 1/2 cup roughly chopped cilantro, loosely packed




Add a teaspoon of oil to a pan and add onions and ginger. Cook until the onions start to soften and add spices to toast. Cook for a couple minutes and then add vegetables. Cook until warmed and add salt and cilantro and cook 5-10 minutes more for flavors to blend. Set aside to cool.
To make pastry, cut butter into flour and salt with two knives or a pastry cutter or using your fingers. Add just enough cold water to make a dry dough like a pie crust.
Divide the dough into 6 equal parts and roll out into ¼ inch disk.
With a knife cut this disk midway so that you get ½ moon shaped disk.
Fold the half disc into a cone and spoon out about a tbsp of filling into it. Apply water around the corner and seal the edges tightly.
Brush this samosa with olive oil and bake at 350 degree F till light brown in color.

Kerry, fusing several recipes together

Taming the unfamiliar

Cow with calf
This little bull calf was born on the first night of Hanukkah. Shepard named him "Cutie" and he lives up to his name.
Dear Friends,
While 2020 has certainly been an unusual year full of twists and turns, there is something extremely normal about this week’s expected snow storm. A foot of snow in December is almost comforting in its inevitability. As of the writing of this newsletter, I feel woefully unprepared for a snow storm. We still have equipment all over, the drive way isn’t staked, the farm is not ready for a snow storm whatsoever. While this doesn’t feel great, I can guarantee that by the time the snow starts falling Wednesday we will be prepared. Or at least better prepared.
There is a desire that I have to write ‘normal’ newsletters for the winter share. To highlight the farms progress through the winter. Detail the wonders of seasonal eating in New England and chronicle the trials and tribulations of the high tunnel kale and spinach. The honest truth is, that it is really hard to do that right now.
Our winter is really different. We’re preparing to move our entire lives to a new farm. More than that Salem schools are closed, we won’t be traveling for the holidays and on a very personal level, my father has been dealing with ongoing medical issues. My parents live in Chicago where I grew up and we have been unable to see them for over a year. We are all dealing with different struggles and hardships due to the pandemic but my folks losing what feels like a year of their grandson’s life continues to hit us hard. 
This is all to say that nothing feels normal. The winter share provides a very comforting familiarity. It’s like plowing snow. There’s snow. You have to plow it. Sometimes it takes waking up every 2 hrs to stay ahead of the storm, but the concept is about as simple and straightforward as it gets. Sometimes there is a lot of comfort in the straightforward. The familiar dance of farming that lets our minds find the peace of busy hands. Washing roots for the winter share, going out and getting greens, setting out crates of veggies and watching them empty into share holder bags. 
In a season of far more uncertainty than I really want, there is something really comforting in the familiar routine of the winter share. Enjoy the produce and enjoy the snow. This is the last news letter before the new year and the holidays. We wish you a peaceful holiday full of light and love, old traditions and maybe some new ones to mark a most unusual year. 
Your farmers,
Kerry and Max

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