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V e g e t a b l e s ,  S t r a w b e r r i e s ,  P a s t u r e d  P o r k  &  B e e f
Happy Spring (finally!) from our family to yours!
  
Thanks to all of our repeat and new "Garden Share" members! :-D  We still have room if you (or someone you know) are interested in having a share of our garden this year, please follow the link to our online registration in 2014.  First of 22 possible weeks of deliveries starts third week of June!
CSA basket wk 3
Providence CSA Basket: Second week in July
 
Although we had a later start than we'd like due to the long Winter weather, many of our fields are now direct seeded with our early summer crops like sugar snap peas, radish, carrots, beets, spinach, lettuce mix and more...And other fields are being prepared for our transplants (currently growing in a heated greenhouse) like broccoli, melons & tomatoes.  Some of our asparagus is peeking through, and should be ready in a couple weeks!  Garlic is poking through too, making me dream of garlic scape pesto. 
We are enjoying our new little flock of sheep a lot.  They are super friendly and love attention. But I did learn not to turn my back on the ram!  I was watering the "girls" and almost got the water bucket knocked out of my hand (and water down my muck boots!) when he head-butted my thigh. He loves a good head rub, just like our bull, Red does. Safest to give one from the other side of the gate. 
Sheep looking at Ryan  
The plastic on this hoop house was torn off this in the high winds of a winter blizzard. Amazingly, spinach and lettuce survived with just a few patches missing here and there. The new plastic put up last Friday will warm it up!
  Spinach in Hoop House fog
 Love our spinach's mild taste and tender leaves. Green smoothies, anyone?  We've also dug up some delicious Spring parsnips... 
Delicious recipes at the end of this newsletter!  (Print version here.)
We've been using space in our hoop houses to start seeds of future CSA and market offerings.  We ran out of our normal labels, obviously!
Plastic ware in seed trays
Who are we? 
Ryan & Andrea Romeyn of Providence Organic Farm & CSA, Est. 2006

What are we doing?
 
Growing over 70 varieties of certified organic vegetables, popular herbs, strawberries, pastured pork, beef and lamb on our farm overlooking Torch Lake.  We grow our food in a sustainable manner,  focusing on the health of our soils, plants and animals. Maia & Fern
Our Mission:

To grow wonderful food: full of flavor, nutrition and life, while maintaining a healthy way of living that is in harmony with our growing family,  community and planet.   
How can you learn more about Providence Farm?
 

 

 
Read an article From the Michigan Land Use Institute

Read our past Newsletters

Find us on Facebook

 

Questions?
or call:
231-599-2020 / 
231-350-6420
Hoop House Spinach

Excellent Roasted Spinach Recipe 

Providence Organic Farm

 

(I made this up because my then 2, 4, 7 and 11 year olds weren't into spincah.  Then, I actually yelled at my kids for not saving any spinach for their dad! Easily switch out spinach for any green.) Serves 6-8

 

1.5 pounds spinach

1 pound thin sliced ham or bacon (Vegetarian's may omit and still have a treat!)

2/3 cup shredded Parmesan Cheese

1/4 cup Balsamic vinaigrette 

 

Preheat Oven to 400�

Put clean, patted dry spinach, in a large bowl.

Stir in Balsamic vinaigrette, until evenly coated

1. Put 1/3 of the spinach down on a 11 x 13 jelly roll sheet pan (or cookie sheet)

2. Sprinkle evenly with 1/3 of Parmesan Cheese

3. Lay 1/2 of strips of thin cut ham or bacon.

Repeat steps 1-3.

Now lay the last 1/3 of the spinach on top, and then sprinkle with the last 1/3 of the Parmesan cheese. 

Bake at 400� until thin cut ham or bacon is done.  I cut ours with scissors.  It is easy to over eat, so watch out!  We prefer it on the crispy side.

 

Yum Spinach Smoothie!  Jacob with Green Smoothy

Providence Organic Farm
Serves 2

 

1 1/2 cups almond milk

3-5 dates or figs

2 handfuls spinach

2 Tbls hemp or chia seeds & 1 ripe banana & ice.  Blend & enjoy!

Ryan holding Star 8 mo.s old Panda the sheep
Star is 8 months old now!  Our kids named this cute sheep "Panda" :-)

*Wish list item: We are looking for a heavy duty play structure as ours has officially deteriorated beyond use this past Winter and isn't safe for our kids and all of our visitors.  Perhaps you know of someone who'd like to remove or sell a sturdy, gently used one?
(Parsnip recipes below!)  
Roasted Parsnips

By Andrea Romeyn, Providence Organic Farm & CSA       

Serving Size: 4-6

2 large parsnips, washed, trimmed and cut into 1/4-inch pieces

1 tablespoon coconut oil or olive oil

Sea salt and freshly cracked pepper or...nutmeg for a wonderful blend of flavors.

 

Preheat oven to 425 degrees and adjust oven rack to middle position. Toss parsnips with coconut oil and season generously with sea salt and pepper. Pour out onto an oiled baking dish in a single layer. Roast for 15 minutes and then stir parsnips. Roast for another 10 minutes until golden brown. Serve immediately.

 

Spiced Parsnip Soup BY BUTTERCUP BENTO ON ALLRECIPES.COM

"Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter." SERVES 4 

 

2 tablespoons butter1 medium onion, chopped

1 pound parsnips, peeled and cubed1 clove garlic, finely chopped

2 teaspoons curry powder1 cube chicken bouillon

3 1/4 cups boiling water1/2 cup heavy cream

salt and pepper to taste1 pinch red pepper flakes or paprika for garnish

 

Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.

Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

 

Thanks for reading what's going on here at Providence Farm.  We are a small family farm that relies 100% on local people like you.  We really can't express our gratitude enough.  THANK YOU.  We especially thank all who've already registered for Garden Shares as this is an especially expensive time of year with lots of costs and very little veggies to sell. :-)  

God Bless!  Ryan & Andrea

Cat on Seed Potatoes
 Hazel enjoys a nap on this year's seed potatoes.