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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 from Ryan, Andrea and family at Providence Farm! Pictured below is our son, Winter, with this week's small family share:
Rainbow Lacinato Kale, Crisp Cabbage, New Red Potatoes, Lovely Spring Mix, Beautiful Beets, Green Beans, Sweet White Onions, Porcelain Garlic, and finally...TOMATOES! Yes, the cool summer has delayed their sweet arrival, but they are just coming on, and we are loving them!
(Large shares enjoyed twice the potatoes, more lettuce mix, garlic and tomatoes + green peppers and summer squash or patty pans to round it out!)
 | | Winter has been one of our hardest workers this summer. He had a hand in harvesting these veggies today. |
Breaking News From the Farm!
Our first lambs were born! Twins to one ewe named Panda. One male and one female born on Monday. Our sheep are Katahdin variety, which are "hair" sheep, meaning that they naturally shed their coats instead of being shorn for their wool. Lambs are tiny! About as big is our cat. The kids named the male, Feather, because of the markings on his head. The female is smaller than her brother, so they named her "Tiny." Below a few pictures from one of our farm markets last week. If you would like some of our fresh organic veggies you may order items ala-carte for pick-up or delivery to our many different delivery points each week through our online store.
People are purchasing bulk beets, beans, cabbage, carrots and broccoli for putting up as well. Tomatoes for canning will be posted as soon as available in quantities! If you have any questions, don't hesitate to contact us via email.We attend Traverse City and Boyne City markets on both Wed. and Sat. as well as Thursday, Charlevoix and Friday, Elk Rapids...all morning markets.
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Rosy Radish, Broccoli, Sweet White & Red Onions, Crookneck Summer Squash...
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 | | Beautiful Beets, Aromatic Arugula, Rainbow Swiss Chard, Super Kale, Sweet Italian Basil, Dill, Cilantro and Parsley... |
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Orange & Rainbow Carrots (Yes, there's purple in there!), Green, Gold & Striped Zucchini, and our fun and nutty Patty Pan Squash...
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New Gold, Red & Purple Potatoes, French Green & Purple Beans! (Not all veggies available included in pictures.)
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Quick Recipe from a CSA Customer For Our Pickling Cukes:
Cucumber salad: 5-8 cukes. Equal parts water and white vinegar. Tsp salt tbsp something sweet. As much dill as you want and an onion finely sliced.
Let marinade 24 hrs for best flavor.
Thanks! to:
Daniel M. Sarya DDS MPH
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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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Fresh Green Beans With Dill! (So Simple, Yet So Good.)
Saute green beans in Coconut oil or olive oil. Add fresh dill.
Cook until tender.
When tender, add slivered almonds, fresh lemon juice and Parmesan cheese. I also added a little more olive oil.
If you want, you could steam the beans first so it's faster, and then finish them on the stove.
These are the best I have ever made!
(Thanks for sending, Mom-In-Law! Love you!!)
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 | | Gorgeous Stir-Fry with our Seasonal Veggies. |
Last Night's Stir-Fry Dinner at the Romeyn Household:
Slice sweet white onions, rainbow carrots, red cabbage, green French beans, porcelain garlic...
- Saute all lightly in safflower oil -
...then add beef or vegetable broth and simmer with ginger to taste until the veggies are tender.
Serve over organic basmati short grain rice with Braggs liquid aminos (soy sauce!). Broccoli cooked separately and added if wanted because one son's tummy can't handle it.
Breakfast this morning:
Turn sweet onions over once one side was browned in a bit of olive oil and then saute arugula with crushed garlic to go with our (over easy) eggs.
Ryan and I went to visit the tall ship, "Peace Maker", when it visited Charlevoix and were given Yerba Mate as a gift, so that has been our hot drink this week. We really like it! (Give's us energy w/out the jitters our beloved coffee can impart!)
So farm friends, if you have some simple and tasty ways to enhance August's delicious offerings either at market or in a CSA box, please feel free to share. We all love a good recipe and don't want any food to go to waste!
Have a wonderful, lovely week full of warmth and peace!
~ Andrea Romeyn
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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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