Thanks for supporting our craft and our passion:
Living Soil.
Thriving Plants!
Healthy People.
This photo captures the Fabulous Fare of our CSA's 6th week and represents only a fraction of all the items coming to market now: Spicy Arugula, rich, green Basil, Green Beans, Beautiful Chioggia, red and golden Beets, Bok Choy, Broccoli, Cilantro, Rainbow Swiss Chard, Dill and Pickling Cukes to go with it! Our excellent porcelain Garlic with huge cloves, SUPER Kale! English cucumbers, triple-rinsed Baby Lettuces and tender Spinach, Gorgeous Green Onions, Parsley, NEW red-skinned Potatoes, rosy Radishes, Sugar Snap Peas! Summer Squash, sweet Japanese Turnips, patty pan squash & Zucchini...
Week 5's share held by long-standing CSA member, Liz Bartz. We have 16 distribution points and are still accepting shares. If you want gorgeous...if you NEED delicious...if you demand FRESH, and want to know exactly where your food comes from and how it's grown...have we got a treat for you! Order anywhere from 1 to 18 weeks of a share of our garden!
Week 4's Beautiful Display
We are open to the public at our farm on Tuesdays and Fridays from 4:30-6:00 through October. People enjoy the produce, walk our gardens, and visit the our Belted Galloway cattle, our pigs at their summer cottage, and our herd of 23 Katahdin hair sheep.

In addition to drop-offs in Traverse City, Elk Rapids, Norwood, Beaver Island, Charlevoix, Gaylord, Petoskey, Boyne City, East Jordan & Bellaire, we have CSA pick-up at our farm twice a week. CSA shares typically save 10-20% off market prices for certified organic produce. :-)
Farmer Ryan, Winter and Team Providence Harvesting Beets Together
Ki, Winter, Gina & Ryan Harvesting Kale for CSA & Markets
Rainbow Chard
I love pesto and radish sandwiches. Here I made a Greek pesto with feta and olives. Ah. Maze. Ing. Recipe will be at the markets with our basil!
Pan-seared Sugar Snap Peas
Heat olive oil, toss in peas, stir until "seared". Snip fresh dill into the mix and sprinkle sea salt. Lovely!
Do you want to visit the farm and work for a few hours too? We're having a "big garlic and more" harvest on Monday and Tuesday of this week. We start at 7:00 AM, but volunteers can RSVP with the time and hours you'd prefer, from 7:00 AM to 2:00 PM. Please do RSVP if you're coming so we can prepare for you as well as dress for the weather and farm work. :-)

As always, thanks to all who support our family farm!

Have a great weekend and peaceful week.

Andrea Romeyn