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Look at these gorgeous & wild wreaths made by mom and son duo, Megan and Shepherd. Greenery was flying, Christmas tunes were playing, and the aroma of pine, tea and cookies filled the air at our two classes in our cozy farm home.

(Good thing we don't have carpet!)

All of the greens, sumac and berries are real and they are hand-crafted into re-usable grapevine wreaths. If you or someone you know would love one of these beautiful creations, we're taking orders. Each wreath is $40.00.

To all those craving our December greens and other farm-fresh items, we're offering "Build-Your-Own Winter Shares" while our December greens (photos below) and Winter roots, cabbage, squash, onions & potatoes last. We are also offering recipe books, pastured chicken and locally harvested whitefish. Farm pick-up and many delivery options available. Alternatively, we offer Winter Storage Shares for those of you who'd like to save money while squirreling away produce in bulk.

Please order ASAP to ensure that you get everything on your list.

Market Schedule This December:

Saturday morning, December 19th

Wednesday morning, December 23rd.

(Boyne City Library, 9:00 -12:30)

This charming market features wonderful artisanal food items which make great Christmas gifts, breads & pies in addition to a variety of fresh vegetables and pastured meats. Many vendors are taking orders for your Christmas celebrations!

Wondering where else to find our offerings? Both Grain Train's & Oryana's Food Co-ops, Edson Farms, The Rowe Inn, A Matter of Taste Catering & As You Dish are weekly buyers of our certified organic, farm-fresh produce.

Thank you ALL for shopping local!

Happy Winter Solstice!

Yes, colder days are coming. But they are tempered by an incremental daily increase of hope-giving, depression-lifting daylight. The cool thing is...all of our veggies were nourished and grown by the power of this very same sunshine.

I took this picture during this incredibly mild December weather. We are so blessed to still have access to life-enhancing greens in our fields!

The greens themselves make me feel that we're kind of eating "light" as they wouldn't be green with out the process of photosynthesis, the mechanism used by plants to harness energy from sunlight into chemical energy. Chlorophyll is an extremely important biomolecule, critical in photosynthesis, which allows plants to absorb energy from light.

Chlorophyll is also the pigment that makes greens, green! I have a theory that we'd have a lot less incidence of Winter depression in northern Michigan if we increased our daily consumption of greens. Turns out, I may be right!

Here are Ten Reasons Why You Need to Eat Your Greens by Carly Fraser who has her BCc (Hons.) Degree in Neuroscience, and is the owner and founder of Live Love Fruit. To find out the details behind each of her claims, click here!

Improve Skin Appearance
Natural Deodorizer
Heal The Digestive Tract
Improve Red Blood Cell Health
Ward Off Depression
Cardiovascular Protection
Bone Strengthening
Strengthen the Immune System
Enhance Brain Function

Don't forget, we're offering our Tuscan & curly Kale, arugula, spinach, chard, Asian greens, broccoli, cilantro, parsley, Napa and green cabbages with sweet carrots and other roots, taters, Winter squash and onions through Build-Your-Own Winter Share!

These unexpected December greens are helping us generate needed income to help furnish the wash/pack area of our new barn. We are gratefully accepting any help with this to avoid a large debt load, whether it's through sales or gifts. Better on-site storage + warmer, more comfortable and roomier working conditions = MORE fresh, local produce here in Northern Michigan, (even in the Winter) and more local people employed year-round!

Our Long Island Cheese Heirloom Pie Pumpkins make the BEST, hands-down, pumpkin pie ever. Watch CSA member Tammy Kuhn explain this! You may not disagree with us until you try making any pumpkin recipe from scratch and compare. Here, I modified my favorite recipe from one or our favorite all-time CSA members, Jan Afman.

Long Island Cheese Pumpkin Pie

Andrea Romeyn, Providence Organic Farm

Preheat oven to 450�

2 cups cooked pumpkin, strained. (Fresh-cooked pumpkin may contain more water than is good for the pie, so I will mash the pulp gently in a strainer.)

3 eggs, beaten (farm fresh if you can find them!)

1/2 cup brown sugar (I use sucanat)

1/4 cup pure maple syrup

1/2 tsp cinnamon

3/4 tsp dried ginger (I use bulk fresh spices from our food co-ops)

1/2 tsp sea salt (we love Redmond's Real Salt)

2 Tbs melted unsalted butter

1/4 cup hot milk (I use goat milk, but organic cow milk is great too!)

Since fresh pumpkin can be a bit stringy, I throw all of the above ingredients into my blender. Then pour it into a prepared pie shell. (Alternatively, we've poured batter into 6 oz custard cups for a fabulous gluten-free dessert!) I usually make real whipped cream to serve with this and use maple syrup vs sugar to sweeten it.

Bake at 450� for 10 minutes, then 350� for a half hour. Check at this time for firmness, as it may need a bit more time.

Enjoy! If you have an awesome recipe, I'd love to hear from you. We are a community farm and we get many of our best ideas from each other!

Warm wishes, Andrea

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Greens Available From Providence Organic Farm

Tuscan/Dinosaur Kale

Rainbow Swiss Chard

Spinach

Curly Green Kale.

Asian (Spicy) Greens

Collard Greens

Arugula

Broccoli

Napa (Chinese) Cabbage

Cilantro & Parsley

Ryan w/ a few Green Cabbage!

Help Us Share The Harvest!

(Update: Two area couples are giving three families total a full-season CSA share for the 2016 season!) 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. It's really beautiful how it all works. We plant, grow, harvest and wash a lot of food. At sorting time, it's not all cosmetically beautiful, or the right "size" for store shelves, but otherwise fresh and healthy. Veggie farming generates extra nutrients that can nourish our community.

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.

Providence Farm | 231-350-6420 | providencecsa@gmail.com | http://providenceorganicfarm.com
5691 N M-88
Central Lake, MI 49622