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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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So, we have had more than the usual excitement around here, and it has nothing to do with our farm...
Our son, Winter, is the regional champ in Division 4 Cross-Country. He competes for the state title this Saturday, along with his entire team who also earned a chance to compete. Go Winter & go Ellsworth!!!
News from the farm is that we (Yaaay!!!) have successfully harvested all of our Winter squash, onions and potatoes before our hard frost last week.
 | | Photo credit goes to Abigail, our Farmer in Residence this season. |
We also still have lots of wonderful hearty greens such as: our six kale varieties, rainbow chard, some broccoli, best-ever spinach, ruby red lettuce and lettuce mix! Plus, we offer baby beets, parsnips, rainbow and orange carrots, some cabbage...
and other items like fresh herbs, leeks, green onions, fennel, salad turnips, shallots and rainbow chard!
I'm sure I left something out, but the point is it's the end of October and we can still eat a rich rainbow of spectacular organic vegetables!
Which is one reason we are so healthy during cold season.
Local + Sustainable = high nutrient content & delicious flavor for you!
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| | A Small Portion of Our Offerings at this past Saturday's Market in Boyne City. |
Please note: We now attend indoor markets Thursday, Charlevoix Library, and on Saturday, Boyne City Library and Traverse City
in Building 50 (in hall near Stella's restaurant) at the Commons from 9:00 AM -1:00 PM.
This Week's CSA Bounty:
Pretty Parsnips, Celery Root, aka: "Celeriac" (Don't be scared of this hairy vegetable, it's fabulous! Simply peel and use it in roasts or soups, or saute or mash and add to mashed potatoes. In infuses a wonderful celery flavor to your dish. More info if you click on the word "celeriac" above.)
Rainbow Swiss Chard, Buttercup Winter Squash, Orange Carrots, Baby Beets, Sweet Yellow Onions, Lovely Leeks, and Thyme.
Ryan said to be sure to share the Rainbow Swiss Chard recipe I just made for the family so here it is:
 | | Photo credit to Simply Recipes |
1. Put water to boil in a medium sauce pan.
2. Prepare two bunches chard by rinsing, patting dry and slicing into bite-size pieces.
3. Once water is boiling, place in the chard and set the timer for 2 minutes.
4. Drain chard well in strainer, and put aside.
5. Put 1/8 cup red wine vinegar, 1/8 cup pure maple syrup and 1 big fat clove pressed garlic (squeeze through a garlic press) into the same sauce pan. Heat for 1-2 minutes.
6. Turn off heat and add chard.
 7. Add sea salt to taste. Serve immediately. We didn't have enough, actually. I should have made three bunches. This was one of two sides to our venison medallions with sauteed onions and bell peppers that night. Our other side was roasted delicata and acorn squash.
Here is my perfect and popular and versatile recipe
that adapts easily to our many Autumn offerings!
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Photo Credit goes to Williams-Sonoma.com
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Roasted Autumn Vegetables
Andrea Romeyn, Providence Organic Farm
Serving size: Family of 6
6-8 cups combined of your choice Autumn vegetables - don't feel like you have to add them all... potatoes, carrots, parsnips, beets, winter squash, turnips, celeriac, Brussels sprouts, etc... - cut (and peeled if necessary) into equal sized wedges or chunks.
Separately prepare: 2-3 onions cut into chunks, and 12-16 large garlic cloves.
(Hey, we love garlic! But the amount is again, your choice.)
Meanwhile, toss together: 2 Tablespoons your choice olive OR coconut oil (melted), 2 Tablespoons good quality Balsamic vinegar, And o
ptional: 2 Tablespoons pure maple syrup,
1.5 Tablespoons fresh thyme, or any fresh herb you like... I have used our rosemary as well. Add sea salt to taste. Whisk and taste again. It should be very flavorful as you are going to spread it thin over all of your veggies!
Drizzle a small portion of the oil mixture over the onions and garlic. Wrap in foil and roast separately at the same temperature recommended below (425), as they are tender about 15 minutes prior to the vegetable mixture.
Add the rest of the of the oil mixture to your vegetable chunks. Thoroughly mix and place on a cookie sheet. Roast at 425 until fork tender, about 35 minutes depending on the size of your pieces and your oven. (I've also roasted at 350 for an hour and 15 for great results!)
We love to have soft goat cheese on the side with this dish. I'm not even a goat cheese fan, but it's divinely transformed with roasted veggies.
Week 19's Beautiful CSA Share
Brussels Sprouts, Scallions, Intensely Flavorful Celery, Red Potatoes, Sweet White Onions, Frost-Sweetened Carrots, Colorful Bell Peppers, Acorn Winter Squash, New England Pie Pumpkin & Autumn Spinach!
Week 18's Generous CSA Offerings
Green Storage Cabbage, Golden Potatoes, Sweet Dumpling Winter Squash, Butternut Winter Squash, Pretty Parsnips, Our Popular Carrots, Red Onions, Lovely Leeks, Green Peppers, Kale, Red Leaf Lettuce & Cayenne Peppers!
CSA Members have benefitted from our abundance, with a few extra items in their boxes though out Autumn.
We, in turn, are grateful for all of the consistent business through our CSA and our hearty farm market customers who have come out in very uncomfortable weather! Thank you, thank you. :-)
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Abigail with Thyme Bunches. (Thanks Tom Brown for the snap-shot!)
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This is Abigail, our
"Farmer in Residence."
Abigail has a family farm with her parents and siblings and a horticulture degree from MSU with an emphasis in organic agriculture. She has been a valuable part of our team all season as she strives to learn every aspect of managing a small farm business. We've found that serious farmers who work on our team have drive and intensity similar to our own, which is rare. Abigail has been truly amazing. We look for people passionate about sustainable agriculture to work on our farm each season. It's intensely satisfying to share knowledge and time with people who are going to make the world a better place.
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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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Angie and Natalya in the field on Tuesday. Jorge gathering fencing and Jake welding equipment. We sure are blessed with a wonderful Providence Farm team. Thanks to ALL who work here and do such a fabulous job. We have way more FUN than we would doing this by ourselves. Grumpy farmers are NO. FUN. Seriously. I would know... ;-)
Mark your calendars for another FANTASTIC FARM TO TABLE DINNER!!! Ginny did such a beautiful job with a multitude of our vegetables, I can hardly wait for the next one on Friday, November 14th, 7:00 PM, at Tapawingo in Ellsworth. Call 588-1000 for reservations. Open bar featuring wine and Short's beer.
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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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