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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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Greetings!
Hope that this note finds you well, at peace and enjoying your Labor Day weekend.
We feel the power of August's nutrient-dense & living food in our bodies and hope that you do too! WHAT A GIFT.
Precious children, cute animals, rainbows (carrots) and lots of love all help to get us through this busy time of year!
Thanks to all who support our passion and calling to farm.
We are at week 11 of our CSA Garden Shares, and that means
we're only half way through our regular CSA season!
More beauty, nutrition & delicious-ness to come...
Week 11's Gorgeous Bounty
Lovely Lettuce Mix, Purple Cabbage, Sweet White Onions,
Aromatic Arugula, Purple-Skinned Gold Potatoes, Colorful & Delicious Cherry Tomatoes, Juicy Slicing Tomatoes,
Purple &/or Green Bell Peppers & Picture-Perfect Broccoli!
Not pictured: Large Shares received more quantity of veggies plus our season's 1st Candy Cantaloupes!
 We always have shares available at our 13 distribution points if anyone out there would love one! You can choose any amount of weeks you'd like up to the eleven weeks left.
If you would rather build your own box of goodies, you can use our online farm store and have it delivered to any of those places as well!
Our amazing produce is popular with people who put up Roma or globe tomatoes, can or freeze salsa, pickle beets, make dilly beans or sauerkraut, freeze broccoli, make pesto, or juice carrots, etc. Our online farm store lists all the items available and is updated weekly. (Prices go down as quantities go up, so check back frequently.) Tomatoes available for canning starting next week! 
Our second ewe to give birth to twins! First one out has a big light brown spot on his neck, so his name is "Smudge." The second male has a dark brown spot on his rump, so his name is "Spotty." Our two youngest, Ryan and I were there for the birth! The pictures are NOT for the squeamish, but if you are interested, I posted them on Facebook!
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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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I made this last night for our family, and we were in heaven!
Simple, yet fancy. Perfect. No left-overs.
Red cabbage salad with walnuts, raisins, feta and warm mustard dressing
From the pantry, you'll need: extra virgin olive oil, red wine vinegar, Dijon mustard, walnuts, feta cheese, raisins.
Serves 4-6.
Ingredients
4 cups thinly shredded red cabbage (half of a large head)
1/2 cup walnut halves
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp grainy Dijon mustard (I used spicy brown mustard instead.)
1/4 tsp fresh black pepper
1/4 cup crumbled feta cheese
1/4 cup golden raisins (I used dried cherries instead.)
(I added sea salt to taste and 2 teaspoons pure maple syrup.)
Directions
Place the cabbage in a mixing bowl and set aside.
In a dry frying pan, toast the walnuts over low-medium heat until they are aromatic and just starting to brown.
Add to the walnuts the olive oil, wine vinegar, mustard and black pepper. Whisk until the dressing comes together, and continue cooking for 2 minutes to warm up the dressing.
Pour the warm dressing over the cabbage. Stir in the feta and raisins, and mix well.
Let the salad sit at room temperature for at least 15 minutes, or up to an hour, stirring occasionally, to allow the dressing to wilt the cabbage slightly. (We ate it immediately and LOVED it!)
Serve at room temperature or refrigerate and serve cold.
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thanks to Adam Roberts, the Amateur Gourmet!
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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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