Provider Farm

From our fields, for your family

Shareholders

January 17, 2021

This Week's Share

Things have been delightfully kind to us weather wise and so we will have kale and spinach again this week. It looks like we're in for a cold snap by next week. I suspect the spinach will merrily chug along and we will cover up the kale and swiss chard but they might get a little beaten down if temps stay below freezing for a long time. Time will tell.

We have an abundance of cabbage and kohlrabi so it will be available for you to take as much as you like. For boxed shares, I will pack one cabbage but I will put out extra cabbage and kohlrabis so you can take as much as you would like in addition to your box.

I personally have been using cabbage for the crunchy layer in sandwiches and burgers. Carmelized onions and cabbage make a delicious burger!

Recipe of the Week: 

Cabbage and Onion Torta

Ingredients: 
  • 475 grams all-purpose flour (4 cups)
  • 60 grams whole wheat flour (1/2 cup)
  • 12 grams kosher salt (about 2 1/2 teaspoons), more as needed
  • 12 tablespoons unsalted butter, chilled and cubed
  • ¼ cup olive oil, more as needed
  • 1 large Spanish onion, halved and sliced (2 1/2 cups)
  • 1 ½ pounds Savoy or regular cabbage (1 small head), cored and sliced
  • Black pepper, as needed
  • 2 teaspoons cider vinegar, or to taste
  • ⅓ cup dry bread crumbs
  • 5 large garlic cloves, finely chopped
  • 1 ½ tablespoons thyme leaves
  • 8 ounces fontina cheese, grated (2 cups)
  • 2 ounces diced smoked ham such as speck (optional)
  • 1 large egg yolk
Directions: 

1. To make the pastry, combine flours and 7 grams (1 1/2 teaspoons) salt in a large bowl. Using a pastry cutter or two forks, cut in butter until it forms coarse crumbs. Add 1 to 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. Add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. Season with 5 grams (1 teaspoon) salt and some pepper. Cook until cabbage is tender and any liquid has evaporated, about 7 to 10 minutes. Stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. Transfer mixture to a bowl. Taste and add more salt, vinegar or both, as needed.
4. Add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. Cook until bread crumbs begin to color, about 1 minute. Scrape into a bowl.
Heat oven to 425 degrees. Oil a large baking sheet.
5. On a floured surface, roll out dough into a 17-by-12-inch rectangle. Transfer to the baking sheet. With the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. Top with half the cheese, then cover cheese with half the cabbage mixture. Repeat layers. Sprinkle ham over the top if desired.
6. Dab edges of dough with water. Fold left half over filling and use the tines of a fork to seal edges. Brush crust with egg yolk. Using a knife, cut several slits in the center of the top crust. Transfer pie to oven and bake until crust is golden brown and firm, 40 to 50 minutes. Cool for at least 15 minutes before slicing and serving. Serve warm, or reheat before serving.

Credit: 
cooking.nytimes.com

Our first tractor

Man on a tractor
Max on our first tractor

Dear Friends,

 

In 2010, on Kerry’s 35th birthday, we had a small after work party for her at Brookfield Farm. Larry told her he had a big surprise for her. He wouldn’t say another word about it. As we enjoyed some beer and birthday cake, Larry disappeared with Kerry’s boss Dan Kaplan and the next thing moment we heard the roar of an engine and Dan came around the corner driving a freshly restored 1952 Farmall Cub. The Farmall Cub, a classic cultivating tractor and an incredibly useful tool on a small scale organic vegetable farm. Our first tractor. Well I suppose technically it was Kerry’s first tractor and only became mine a year and a half later when we got married. Larry found the tractor on Craig’s List and restored it in secret, got it up and running, and trailered it to the farm. 

 

We used the Cub quite a bit our first season, cultivating potatoes, brassicas and sweet potatoes. There is something about the Cub that always feels very classic, to me it really feels like an iconic tool. The farmers I learned from had a Cub and so did Brookfield Farm. However, as the years progressed, we started to use the Cub less and less. It can only cultivate one row at a time and as such it takes twice as long to do something as a two row cultivating tractor. It didn’t quite fit our system and it wouldn’t run reliably. We ultimately replaced it with a more modern off-set diesel John Deere cultivating tractor from the 80’s. 

 

We loaned the Cub to our friends at Sweet Acre Farm  for a few years but they ultimately moved away from it as well. We parked the Cub in our barn in 2016 and there it sat. Every once and awhile we would think maybe we could use it to cultivate plastic or something and Larry would get it going again. But for whatever reason, it never made it back to the field again. It sat idle and unused. Our sentimentality kept us from getting rid of it, even though we knew it was never going to work again on our farm.

 

Well tractors like to work and we decided it was finally time to part ways. I put the tractor up on Craig’s List for a fairly low price and to my surprise within half an hour a very excited aspiring young farmer was at our place with cash in hand. It was with mixed emotions that we loaded our first tractor up onto his trailer and said good bye. It’s not the first good bye of the winter and it won’t be our last. But the gleam of joy and excitement in that young farmers eye was enough to ease any bittersweet feelings we had. It was clear the Cub was off to a good home.

 

Your Farmers,

 

Bonnie, Hannah, Kerry and Max

Browse newsletter archive