|
| Special Market Schedule This Week!
Tuesday morning, Charlevoix Library, 9:00 -1:00
Tuesday evening, Providence Farm, 4:30 - 6:00
Wednesday morning, Boyne City Library, 9:00 -12:30
Saturday morning, Boyne City Library, 9:00 - 12:30
Saturday morning, Traverse City at the Commons, 10:00 - 2:00
There are a lot of wonderful artisanal food items,
breads & pies in addition to a variety of fresh vegetables and
pastured meats.
Thank you for shopping local! |
|
|
|
How time flies when having fun! We are at our 24th and last week of regular season CSA Garden Shares. And this week's box has as beautiful array as any: Watermelon and Black Spanish radishes, Curly Green or Purple Kale, Lovely Leeks, Baby Rainbow Chard that looks like jewelry, Orange Carrots, Red Beets, Pretty Parsnips, Cabbage, Sweet Dumpling Winter squash, Parsley, big White potatoes & Golden Onions! Pictured below is a share sized for a small family of up to four people.
From this point in our season, if you would like to shop a la carte, we are now offering weekly Build-Your-Own Box of Farm-Fresh Goodness Shares which includes a wide array of certified organic vegetables, local pastured chicken from Cook's Family Farm, whitefish and Lake Char filets from the straits of Mackinaw. All while supplies last.
We also offer Winter Storage Shares. If you'd like to save money by buying in local & organic vegetables in bulk, we have a wide-range of root crops, potatoes, onions and winter squash available for you!
|
| |
Yes, You ARE Crafty and You CAN do this!
- It's EASY, PEASY. Even the most un-crafty person excels at this, I'm not kidding. You will be a star.
- Plus, this is way prettier than the mass produced, wire-bound wreaths. Birch bark? Sumac? Bee-U-tee-full.
- Our base is a re-usable grapevine wreath, which you may use year after year. So now you are also an eco-star.
- Complimentary tea & cookies!
Where:
Our cozy farm-home
When: Thursday, December 3rd, 1:30 OR
Thursday, December 10th, 5:30, you choose!
By RSVP only so I know how much to wild-harvest! Class size limited so our home feels cozy versus crazy.
Simply reply to this email. :-)
*Want one of these gorgeous wreaths, but don't want to make it? I take special orders as well!
Cost depends on what you want. Reply to this email.
|
|
| |
Here's a Recipe From Our New Farm Chef, Snowy.
And yes, it's ironic that he has hot chili pepper lips. Girl's look out for that kisser!
As you can see he's holding a leek. He suggests that we savor them because they're going out of season soon...it's a simple and savory side dish.
We made it and had apple-sauce and cherry brats as well. It was really good!
Tuscan Cabbage, Carrot & Leek Stir-Fry
Ingredients:
2 Tbs olive oil
2 leeks, sliced then rinsed
2 cups cabbage, sliced
4 carrots, sliced into discs
Tuscan seasoning (a combo of salt & dehydrated onion, garlic, red bell pepper, basil & lemon peel)
Directions:
Heat oil in a skillet on medium. Toss in carrot slices, stirring about two minutes. Now add leeks and cabbage, stirring occasionally. When carrots and cabbage are close (more crisp than tender) add Tuscan seasoning to taste. Stir and turn-off the heat when veggies are tender to your liking.
|
|
| |
These watermelon and Spanish black radishes
are new to our garden shares this week.
They both have that wonderful, crisp texture you'd expect. The watermelon radish is the sweetest radish I've ever had, which means I ate these whole after photographing! A medicinal herb & vegetable company, Standard Process, claims that this radish helps with our bodies' detoxification process as well as supports healthy liver and gall-bladder function. As my kids always say at random moments: "Pop-quiz!"
What does our gall-bladder do?
|
Feeling especially thankful for all of our local support. We actually get to live our passion to grow stunningly good food... and employ a wonderful group of hard-working individuals from our community, contribute thousands of pounds of nutritious, organic vegetables to area food pantries, give CSA shares to individual families, train future farmers, educate school groups, and keep over 130 acres of farm land in organic certification!
There's no way we could do any of this with out you, our local farm community. We are beyond grateful. God bless you and your family, as you enjoy the sweet goodness of living foods that nourish, mind, body and soul. ~ Andrea
|
|
|
 |
|
|
| These two beautiful and strong women work with us at Providence. Thanks to Anne and Natalya and ALL who work here to make people's day all season long.
Here's a note I got today from a CSA member,
"Want to take this time to Thank you, your family & all who helped to give us the bountiful & delicious goodies this season."
Pat Terry |
 It's not too late. We have about 12 seats open for our December 5th's Farm-to-Table Dinner & Barn-Raiser!
Where? At the picturesque Tapawingo in Ellsworth, MI.
When? Saturday, December 5th, 6:00 PM
What? A delicious & leisurely four-course meal featuring our organic vegetables and a double entree w/ our pastured pork & Ken's Fish N Tales Lake Char from the Straits of Mackinaw! All by gifted caterers Ginny Gregg McCallum of A Matter of Taste
Vegetarian or Vegan? No-worries! We accommodate vegans, vegetarians and people with food allergies.
Complimentary glass of house wine or Short's Brewery beer with all adult meals.
Cost? Only $38.00 per plate. Half the proceeds go towards helping us finish the interior needs of our new barn.
RSVP pre-purchase tickets by calling A Matter of Taste at 231-459-8015.
Ryan working on the barn. He's the designer, contractor and builder when he can be! We also have two super carpenters at work on it:
Mark
And Richard
If it wasn't for them, we wouldn't be where we are so far...
Written in 1932, "Farming is still the most important and vital among the hundreds of occupations that are to be found in our modern world. Any or all of the others might cease to be performed and, while our lives would be limited and inconvenient, we could go on living. But let the tilling of the soil stop and human living for the few who could survive would sink back to the ways of cave men."
|
October View of the Southern Gardens. 
We're finally done harvesting all of our rainbow carrots!
|
|
|
|
 Help Us Share The Harvest! |
|
(Update: Good Samaritan's Food Pantry as well as two area individual families have been sponsored so far, beyond what Ryan and I are already doing!) Every season, Ryan and I make it a priority to share what we grow, and we've seen the need in northwest Michigan grow each year with us. Each week during the growing season, we donate a wide variety of our organic vegetables to four area food pantries, including Good Samaritan Family Services in Ellsworth, which serves over 700 families each month! We also give CSA shares to individual local families, all totaling several thousand pounds of produce each year.
If you'd like to help us expand our reach, you can partner with us by donating any amount to go towards our "Sharing The Harvest Fund". You may designate whether you want to add more to our food pantry donations or you can sponsor an individual family with a CSA share. Each new 18-22 week CSA family is given a free From Asparagus to Zucchini - A Guide To Cooking Farm-Fresh Seasonal Produce Cookbook, invited to our CSA potlucks, tours and events, as well as sent helpful email newsletters with recipes and storage tips, just like all of our new CSA members! Ready to commit, have questions or know a family who'd appreciate fresh, nutritious, local produce through our Sharing The Harvest program? Email us.
|
|
|
|
|
|
