Provider Farm

From our fields, for your family

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February 14, 2021

This Week's Share

The share will be in the same location as last time. 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.

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

Yup, there it is. My annual winter cooking rut. It happens to the best of us, my cooking motivation bottomed out last week. I was tired of cabbage and didn't want to chop any more dang roots. Maybe the malaise was from the stress of moving, but mostly I just wanted to look mindlessly at the phone and eat candy. So I did that and went to the store and bought some junk food, red peppers and a whole different kind of dinner of Fresh pasta from a new shop in New London. A cooking staycation of sorts. I also went for a long run and did some push ups and pull ups. Somewhere in there, I pulled out of it and am back in the saddle making salads and stuff. Sometimes you just need a little switch up to get back into cooking mode if you get deralied.

This is the last share of the winter season and our last share ever here at Provider Farm. The greens have chugged through and there will be spinach and kale and still all the cabbage and kohlrabi you can eat.  You will be finishing up the last of last year's crops just as Hannah is putting the first seeds into soil in the greenhouse.

Recipe of the Week: 

Carrot Tahini Salad with Spiced Chickpeas

Ingredients: 

For the Spiced Chickpeas:
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper

For the dressing:
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary

For the salad:
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste

Directions: 

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. (You can do this either by hand or with an immersion blender.) Add water if the dressing is too thick. Taste and adjust seasonings if need be.

In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

Credit: 
thekitchn.com

One last time

Kale in a high tunnel
Kale forever!

Dear Friends,

 

Winter has blanketed the land and really seems to be here to stay. It feels like its been years since we had a real winter. It seemed like we were going to be lucky this year and get off with an easy winter, but it seems that is not the case. There’s a decent amount of snow on the ground and it doesn’t seem like it’s going anywhere anytime soon. It’s been cold at night and cold during the day. March is right around the corner and we know that things can change in a hurry but right now it feels like spring is long way off. 

 

We have come to the final winter share of the season. This last winter share is our last share ever at Provider Farm and as such this is our last newsletter I will be writing to you. From here on out, those of you who are continuing into the summer will be hearing from Hannah. We’ve been busy with the transitions all winter and we are in the middle of the moving process. We are going to be up in Massachusetts permanently by the end of the month. 

 

We’re sad to leave Salem but at the same time we’re so excited for the next chapter. Both for ourselves and for Provider Farm. I am really glad that Hannah is taking things over and continuing on with the farm. We have put a lot of work and a lot of ourselves into this place over the past 9 years. 

 

The stress and anticipation of our first season and the joy and satisfaction of finishing that year. The devastation of our greenhouse collapsing in a blizzard in 2013 and then countless sleepless snowy nights after protecting our structures and plowing the night away. I learned a lot about myself here, what I’m capable of and how far I can push myself. We worked 70-80 hour weeks in 2012 and 2013 and somehow figured out how to dial that back to having a full weekend and a sustainable life. We went through the roller coaster of having a baby in the NICU and now Shep is turning 5 and thriving on the farm. We buried our beloved dog who came to America with Kerry from Togo in the compost and spread her on the fields, the same with our most beloved cow Jenny. 

 

I am glad that the CSA and the farm isn’t just ending. I’m excited to see what Hannah does with it and to see her make it hers as we made it ours. Farming isn’t the easiest path to pick in this life and farming here in Salem with the rocky soil and fields all over town offers it’s particular challenges. But if you love it, you love it and if you can’t see yourself doing anything else, than I guess it’s what you’re going to do.

 

I am proud of what we have built here and I am grateful for the opportunity you all have given us to build our dream. Our farm would be nothing without our CSA and our CSA members. From the bottom of our hearts, thank you so much for the opportunity to be your farmers and to grow food and feed your family for all these years.

 

We wish you all the best and hope you all have many more happy seasons at Provider Farm.

 

One last time,

your farmers,

 

Kerry and Max

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