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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 this note finds you well and enjoying September's sumptuous bounty!
We are transitioning back to school-season and I have to say I really miss our four kids. That and my two youngest, 7 & 9, are asking if they can have "normal" lunches. We pack them and they go to school with the "weirdest" food! (According to their friends.) Whole sweet peppers, rainbow carrots, whole tomatoes, half a cantaloupe, tenderloin from our Belties, purple mashed potatoes, quinoa, etc. and yes, chicken heart & liver this past week! And they want "Lunchables?!" LOL, I can kind of see their point of view! ;-)
Winter is a senior this year and I honestly get choked up about it whenever I let myself dwell...so, ahem* back to newsletter!
Just some of our fabulous crew in pic below...this time of year is amazing... Lots to harvest, wash and pack all in one day, each day... for many deliveries, farm markets and on farm CSA pick-ups. Amazing I got them to sit still! Really helps to have a joy-filled, FUN group of cool people.
THANK YOU FOR BEING ON TEAM PROVIDENCE!!!
Canning tomatoes now available! Romas, slicers and limited heirlooms.
Week 13's Crazy Goodness
Golden Potatoes, Multi-colored Cherry Tomatoes, Juicy Slicers, Lovely Leeks, Beautiful Beets & Broccoli, Sweet White Onions, JapaneseTurnips, Rainbow Swiss Chard, Crispy Cabbage, Cantaloupe and Watermelon!!!
(Pictured is a large family share: Small shares did not receive as many potatoes, cherry tomatoes, beets, sweet onions, had a smaller cabbage, smaller watermelon & no cantaloupe.)
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Week 12's Colorful & Delicious Offerings
Globe and Roma Tomatoes, Elegant Eggplant, Sweet White Onions, Crisp Romaine, Cantaloupe, Yellow Watermelon, Basil, Wax Beans, Green Peppers, Purple French Beans, Crunchy Carrots, Tuscan Kale, Jalapeno Peppers, and Rosy Radish!
(Pictured is a large family share. Small shares received less onions, beans, basil, tomatoes, green peppers, eggplant and did not receive cantaloupe.)
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Praise to Swiss Chard, One of Nature's Super Vegetables! According to J.R. Organics:
- Recent research has shown that chard leaves contain at least 13 different antioxidants!
- One of the most nutritious vegetables around and ranks second only to spinach
- Helps pancreatic cells regenerate
- Helps to protect the liver from damage
- Antioxidant
- Anti-inflammatory
- Supports bone health
- Swiss chard is a leading source of biotin
- Biotin has been shown to significantly improve and increase healthy hair growth
- Stronger nails
- Increased luster to the skin.
- Biotin is a water soluble compound, it can't easily be saved in the body long-term, so it's important to get it into a regular diet.
- Eat chard every week and radiate health!
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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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Balsamic Rainbow Chard with Michigan Dried Cherries Andrea Romeyn, Providence Organic Farm
Rainbow Chard hasn't been my favorite because of the high concentration of oxalic acid. I recently learned that it is one of the few vegetables recommended to boil it first with the cover off, for two minutes to release the acid, then drain and use immediately in any recipe, or rapidly cool in ice water, drain and freeze in zip-lock bags for future recipes! This process sweetens the chard, yet retains the nutrients. And if you read the info above, you know it's totally worth it!
Ingredients:
- 1 bunch Rainbow Chard, washed, leaves separated from thicker stems, (not the thin stems at the top.) Keep stems!
- Enough water to boil chard in.
- 3-4 Tbls Balsamic Vinaigrette (I love and used northern Michigan's Redheads Exceptional Balsamic Vinaigrette, but you may use any or simply use balsamic vinegar and olive oil.)
- 2 cloves garlic, crushed
- 1/2 cup Michigan Dried Cherries, snipped in 1/2.
- Sea salt to taste
Directions:
- Put a pot of water to boil.
- Slice stems into bite size pieces and leaves into ribbons.
- When the water is boiling, add stems. One minute later, add leaves. Boil uncovered for two minutes only. This step reduces oxalic acid and sweetens the chard.
- Drain
- Warm Balsamic vinaigrette in skillet, then place chard & crushed garlic in skillet.
- Add dried cherries.
- Stir until garlic is translucent, about 2 minutes.
- Add sea salt to taste.
- Serve!
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Ryan, Angie and Gwen harvesting kale in our field.
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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. Thanks again for supporting us and our crew as we work hard to make each week a special one. :-) We especially thank all our Garden Shares and weekly farm market customers, rain or shine!
Your support means that over 30 local families have income from Providence Organic Farm, over 100 acres of farmland are certified organic and three area food pantries have weekly deliveries from our overage and seconds.
God Bless, Ryan & Andrea
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All of this rain has been wonderful for the hair, daaaahling!
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Our daughter Maia decorated our little stand by the road.
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