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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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Hey Everybody! Hope this note finds you well, at peace & enjoying all that Autumn offers. :-)
So, people keep asking if we're winding down now.
There are more than 50 different varieties of veggies as well as herbs and melons coming out of the gardens! On top of our regular work load of harvest, CSA, markets and deliveries each week, we also need to get acres of produce harvested, washed and into cold storage before it freezes, work ground and seed it to cover crops, pull stakes, spread mulch, etc...
But, here's the thing...It's been raining so much that we have saturated fields and literally cannot do what needs to be done until they dry out. And we're not alone. We live in farm country. Most produce shouldn't be soaked when harvested and any heavy equipment will compact good growing soil. As the weather gets colder, water doesn't evaporate as quickly either. Due to shorter, colder days, all of us have a limited window in which to get our work done. We also need to be (and have workers who are) impermeable to hours of cold, wet conditions.
Before you get worried about us, it's ALL GOOD. It goes with the territory of farming and we accept that. On the flip side, rain has meant time for other important activities, since we can't get into our muddy fields. Ryan visited colleges with Winter and went to an auction. I'm finally catching up on laundry and writing a newsletter! In the meantime, as people of faith, we spend time in prayer, knowing that we are not operating Providence Farm all by ourselves. And overall, we're in the midst of another very good year, with several months to go! :-)
We know that we are BLESSED beyond measure and loving the variety and abundance coming from the gardens. We've been juicing more with all of our greens and melons, (inspired again by the awesome documentary
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Providence CSA Share, Week 16
Acorn Squash, Super Kale, Rosy Radish, European Celery, Crunchy Carrots, Green Bell Peppers, Sweet White Onions, Juicy Slicing Tomatoes, Jalapeno Peppers, Aromatic Basil & Lovely Leeks! |
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Never thought you'd see a steamy photo in a farm newsletter?
Well, here is a wonderful soup I made for our family of six with our early Fall offerings! I didn't follow a recipe, so it's a loose rendition: Simmer 3 quarts of canned tomatoes, (12 cups), in a big soup pot. Saute one very large chopped sweet white onion, about 2 cups. Then add two green peppers, chopped, two stalks celery, chopped fine, 3 cups shredded cabbage and 6-8 cloves of garlic, crushed. When mixture is softened, add to the simmering tomatoes. Season with sea salt and crushed pepper to taste. For the super nutritious green part: Celery leaves snipped fine with scissors and added in the last ten-fifteen minutes with a whole bunch's worth of ripped-into-bite-size-pieces kale. For more protein, I added canned organic pinto and white beans. I served this with crusty Stone House bread and shaved Parmesan cheese. We were happy.
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Who are we?
Ryan & Andrea Romeyn of Providence Organic Farm & CSA, Est. 2006
What are we doing? Growing over 80 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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Jorge, one of our MVP's at Providence Farm, shared a simple recipe that his mother would always make for him when he was a child. She sliced a pile of sweet red peppers in thin strips and sauteed lightly in cream, salt and pepper. He told me she called it: "Sweet Ensalada". (The peppers were only warmed in the cream, not really cooked to a soft texture.)
 | | Fall Carrot 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. We really can't express our gratitude enough. THANK YOU. We especially thank all our CSA members and the friends who make it a point to come to our farm markets in all kinds of cold and unpleasant weather. We appreciate any and all prayers for the fall work to get done and peace in the face of adverse weather... and not just for us, but for all of our area farmers.
God Bless! Ryan & Andrea
 | | Clockwise from top left: Golden Beets, Japanese Sweet Turnips, Rosy Radish, Rainbow Chard, Red, Savoy and Green Cabbage at a farm market this week! |
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