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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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Yes, the sun does shine occasionally!
This week's amazing fare includes:
Red Potatoes, Sweet & Crunchy Carrots, Slicing Tomatoes, Buttercup Squash, Green Bell Peppers, Elegant Eggplant, Lovely Leeks, Rosy Radish, Napa Cabbage, Delicata Squash, Japanese Salad Turnips, Sweet Yellow Onions & Basil!
(This week share's are experiencing quite a savings over what the price would be buying ala carte at the farm markets.)
 | | Week 17's Small Family Share |
 | | Week 17's Large Family Share |
 I'm proud to announce that A Matter of Taste At Tapawingo is featuring our farm's rainbow carrots, red cabbage, baby bok choy, Brussels spouts, kale, sweet onions, pie pumpkin at a special five-course dinner to be held on October 18th at 7:00 PM. The meal will be served family style with a dual entree of Pan-Seared John Cross Trout & local Parson's maple syrup-glazed pork loin. Pumpkin or Apple Pie for dessert.
Ryan will host a Q & A about our farm as well. :-)
Reservations are required, 231-588-1000. We really appreciate that owner, Ginny McCallum always makes it a point to buy as much local as she can, showing up at the Charlevoix farm market each week with a big hand cart, cruising all the vendors.
 Roasted Delicata Squash Recipe
Andrea Romeyn / Providence Organic Farm
Delicata squash
Softened coconut oil OR olive oil
Sea salt to taste
For Savory Dish: Sprinkle lightly with garlic and/or onion powder and rosemary to taste.
For Dessert Dish: Use Pumpkin Pie spice OR ginger OR cinnamon to taste.
Drizzle with a teaspoon of maple syrup after roasting.
Preheat oven to 425 degrees.
- Cut delicata in half, lengthwise. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
- Arrange the pieces in a single layer in a metal baking pan and lightly brush with softened coconut oil or olive oil. (If you have parchment paper or oil the pan with coconut oil, the squash will be easier to turn.)
- Season with salt and optional spices to taste.
- Place in oven and roast 10 minutes. Turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
- Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes.
- Adjust salt.
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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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Napa Cabbage
Lighter in texture than it's cousin, green cabbage, many people enjoy steaming and then stuffing it's big leaves or using raw as sandwich wraps.
Since Napa Cabbage may be unfamiliar to some of us, I thought I'd share this link from She Knows called
Also, Here's a non-Asian inspired recipe from a farm market shopper:
Maria Castro: "I bought a very large Napa cabbage from my local farmers market and before this have never used Napa cabbage.However, what I ended up doing was browning some ground chuck with onions, garlic, cilantro, and cumin, once the meat was cooked I added the cabbage with some potatoes, tomatoes, 2 cups of water and some chicken and tomato bouillon. It tasted amazing and my husband who does not like vegetables didn't even notice the cabbage was different :-) Just thought I'd share a recipe that was not Asian influenced, just in case, like me, you don't have any of the ingredients the above recipes call for."
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Did you know that the Delicata winter squash pictured here and all winter squash varieties can last for 2-3 months if stored correctly?
Ideal temperature for long storage is 50-55 F and ideal humidity is 50-70%. Some basements and garages may fit these conditions.
Do not refrigerate winter squash.
Looking for more information about storing and freezing all your farm goodness? I recommend this online resource:
We have all of our winter squash varieties and other many other items for sale at our online farm store, with over 13 delivery options available!
Time to order your fresh turkey!
We offer fresh, pastured turkey from our local Cook Family Farm to people who would choose to pick-up in Traverse City, Elk Rapids, or at Providence Farm the Monday or Tuesday before Thanksgiving. Please email us, indicating the size in pounds you'd like, your pick-up sight and your full name, number and address. Turkeys are priced at $3.94 a pound.
If you live in Charlevoix, Boyne City or Gaylord, please contact The Cook Family Farm. They distribute to those three locations.
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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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