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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
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Hello Farm Friends and Foodies Everywhere!
Well it looks like Summer decided to make an extended appearance this week along with 40 different items all ripening at this time in the gardens.
It's an easy time to fill our bodies with fresh-picked-organic veggies and our skin & the rest of our whole body is loving us for it!
We eat a lot of raw food right from the gardens. We've also been enjoying fresh salads, green smoothies, & home-made corn tortillas with sauteed green onions, fresh garlic, patty pans, green peppers
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fresh lettuce, cilantro and our first tomatoes! Our beef burgers from the Belted Galloway steer are SUCH A TREAT. So are the braising greens! I still can't get over how good they are sauteed in oil with fresh garlic, ginger powder and soy sauce. A cooked pound is barely enough for our family of six!
The other day, I made classic Pesto
to add to our angel hair pasta from our Sweet Italian Basil. (Never mind that I ate most of it by myself slathered on Pleasanton Bakery bread!)
Recipe from foodnetwork.com is as follows:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (I opted out of this)
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan or Asiago Cheese.
Directions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container (I use quart freezer bags, fill and flatten,) and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
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Look at the pollen on this bee's legs! Our garden is literally humming with thousands of bees.
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WEEK 8's BOUNTIFUL SHARE:
AROMATIC BASIL,
CRUNCHY CARROTS,
WHITE POTATOES,
REFRESHING CUCUMBERS,
LOVELY LETTUCE MIX,
ROSY RADISH,
GREEN OR WAX STRING BEANS,
DEEP GREEN COLLARDS,
SUMMER SQUASH
THE BEST SPINACH & GARLIC!
(LARGE SHARES ENJOY ZUCCHINI & BROCCOLI AS WELL)
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.  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
Questions? or call: 231-599-2020 / 231-350-6420 |
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 | | Providence Farm Veggies As Seen at the Markets Last Week. |
Our friend Tom Morin took this beautiful photo of the "Heart Tree" on our farm.
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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 our Garden Shares and weekly farm market customers, rain or shine!
God Bless, Ryan & Andrea
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