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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 Farm Friends!
Week 21 CSA photo is missing because I opened my share box last night and made dinner w/out thinking about it!
Of course, I could go outside in the cold, unrelenting and dreary rain...did I mention it's pitch black out there... And gather everything.
OR I could show you what we've been up too, culinarily speaking...
You see, I had one of our beautiful Belted Galloway chuck roast thawed out, and I knew slow-roasting makes the absolute best roasts...so I got right to work!
 First, I quartered and browned two onions and two shallots in heated olive oil. Then removed. Next, I placed 7 chunked carrots, 1 large cut-up daikon and 6 garlic cloves in the hot oil just to brown, not cook, then removed. I lightly salted the mix.
Third, I seared my well-seasoned, salt-rubbed roast one minute each side and edges, in the wonderful oily residue. Here's what the roast looked like: 
Lacking broth + a splash of red wine (a good choice for this next step), I chose to pour about an 1/4 cup Worcestershire Sauce in the roasting pan.
Object is to lift the wonderful flavors off the bottom, flame on, scraping all the while.
Finally, I put the roast back in the pot, (no flame on), tucked vegetables all-round, added 2  cups water + poured another 1/4 cup of Worcestershire sauce on the roast, then sprinkled about 1 Tb fresh thyme and broke a large sprig fresh rosemary over the mix.
Our roast was 2.5 pounds. I sprinkled a little more sea salt on the top,
put the cover on, and placed in oven at 275° for 2.5 hours.
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AMAZING. Very tender, falling away from the bone. The daikon radish, carrots and shallots? Melt in your mouth. The only problem was the size of the roast! We all wanted more. 2 roasts next time!
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Farmer Ryan took the helm tonight and made an
incredible soup.
Of course, he doesn't follow recipes, so I asked him to break it down for us.
Ryan said, "The point is...open up the fridge and start chopping up the vegetables you see in there."
He put a 1/2 a pot of water over high heat and started peeling and chopping, adding items to the pot as he went. (Note compost bucket on counter behind him.)
Ingredients and method:
1 large parsnip, peeled and cut into chunks
1 large celeriac, given the same treatment
7 medium red & gold potatoes, ditto
2 large leeks, 2 sweet bell peppers, 2 large cloves of garlic and 1/2 a big bunch of celery, ribs sliced and diced, plus some celery leaves
1 large bunch of kale, torn into bite-sized pieces.
Throw all into the pot as you go...in that order.
At this point, Ryan took out the organic chicken broth from Oryana and added about 1/2 the carton. (He told me to tell you it's 2 for $4.00 right now, which is great because when I do make broth, it's never enough!)
He boiled it for a little while, then turned the flame off. "The kale should be bright green and tender." He left the seasoning up to us at this point. Ryan and three of the kids added tamari sauce to their soup. Jacob and I stirred about a tablespoon of hummus into ours. (Hummus adds a lot of depth and flavor to broth in my opinion.)
Ryan, "It's like Japanese soup!" Isaiah, "No it's not. They don't eat potatoes in Japan."
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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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 If you'd love to enjoy a cozy night at Tapawingo Restaurant being treated to a wonderful four-course meal featuring our vegetables and other local treats, join our family at 6:45 on Friday, November 14th. Reservations required: 231-588-1000.
Click here for full menu!
 Here are the top 30 guys in D4 Cross Country. Winter earned all-state and came in 13th. He is third from the right. I personally got choked up when ever our runners passed, knowing all the hard work they've put in all year and the mental and physical effort it takes to finish strong. We are really proud of Winter and his whole team. Great season, Ellsworth!
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Time To Store Up For Winter!
We offer our community an opportunity to buy our special carrots by the 3/4 bushel box. Sweet, crunchy large juicing carrots and misshapen seconds for .75 cents a pound. We also have firsts (long, tapered shape) for $1.50 a pound. Carrots store easily for months in a second refrigerator. We are also offering a variety of winter squash at .75 cents a pound in quantities of 25 pounds or more.
We also have frozen certified organic blueberries at $46.00 for 10 lbs,
Any amount our crispy, sweet green cabbage at .75 cents per pound and our Belted Galloway ground beef for $7.00 a pound! (Comes in 1 pound or 2 pound packages.)
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Our 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
 | | This is a scene from our little road-side market. Stop by anytime! |
Our little sheep flock.
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