Saturday 10am – 12 noon, Cukes & Watermelon

Sorry for the late notice! We just got in from transplanting more lettuce and some scallions for you folks by flashlight!!

Yes we will be open tomorrow (Saturday) December 1st for our regular Saturday hours, 10am – 12 noon.

You want the good news first or the bad news?

Good news: we have in the morning for ya: good quantities of three kinds of watermelon (including a yellow one!), TONS of delicious cucumbers (two kinds), butternut squash, a few bags of baby arugula and baby spicy salad mix, spicy radishes (become completely mild when cooked), turnip greens, Italian basil, lemon basil, Thai basil, garlic chives, dill, small amounts of cilantro, rosemary, lemongrass, holy basil, cheerful cut zinnia flowers, pineapple plants, and native trees

Bad news: lots of our lettuce is still too small after all the caterpillar carnage and rain damage, so no sweet mix until next week, probably Wednesday.

We appreciate your support and look forward to seeing you in the morning!

ARTfarm Winter Roots Saturday! 10am – 12noon

This Saturday we’re open 10am – 12 noon. We have lots of beautiful root vegetables, herbs, cooking greens and pumpkins for your winter menu; with refreshing, juicy summery watermelon, ripe tomatoes and baby salad greens just to remind you you’re in the tropics! Here’s the full list (and a yummy drink idea from a friend at the end):

Starting at 10am down the South Shore we’ll have lots of tomatoes, lots and lots of cherry tomatoes, teen spicy salad mix, teen arugula, sweet salad mix, lots of various lettuce heads including large romaine type, just a few cucumbers, seasoning peppers, green bell peppers, a few Serano peppers, red and yellow-fleshed watermelons, lots of winter squash, various varieties. Farmer Luca’s favorite Tahitian pumpkin is now ready, also lots of large butternut winter squash sliced in smaller portions.

Baby carrots, onions, radishes, beets, lots of various cooking greens including three kinds of kales, dandelion greens, cilantro, dill, parsley, Italian basil, Thai basil, lemon basil, garlic chives, holy basil, sage, thyme, lemongrass, lots of baby ginger, lots of baby turmeric (which freezes beautifully and then is handy and easy to microplane into whatever dish you’re cooking), lots of colorful zinnia flowers, and fresh figs. We will have two cash registers set up for speedier service!

Amaranta’s Winter Anti-Ick Herbal Tea

Are you feeling icky and jacked? This rooty brew will soothe the savage icky beast within. (Probably can’t say the same for the ones without.)

A thumb or more fresh grated turmeric

A thumb or more fresh grated ginger

Couple pinches black pepper (activates beneficial things in turmeric)

Three quarts water

A splash of 1/2 & 1/2 (or non-dairy substitute)

2 tsp honey

Bring water to a boil. Add ginger and turmeric. Reduce heat and simmer for 15 minutes. Pour into cup(s), add 1/2 & 1/2 or whatever non-dairy thing you want, and honey. Stir. Sip. Be happier than you were 20 minutes prior.

ARTfarmers make this adding a bunch of fresh lemongrass in the water. Heavenly warm or cold. And makes your house smell amazing, this.

ARTfarm Saturday Slaw-Breakers

Summertime is time to make slaw. Here is our list for Saturday’s stand, recipe follows! 

10 AM to 12 noon: Bunched sweet potato greens, red and yellow seasoning peppers, garlic chives, recao, basil, rosemary, loads of sweet potatoes in all sizes, sweet red pumpkin. Julie mangoes, Haitian Kidney mangoes, Viequen Butterball mangoes, plus lots of dragonfruit and sweet papaya, a few pineapples and passionfruit. Bethany’s amazing goat cheese, super fresh!

A sweet and sour raw Asian slaw salad of refreshing green fruits cools and delights the palate and is a great complementary foil for barbecued or grilled meats or other salty foods. 

Here’s Christina’s all-ARTfarm recipe:

Law-Breakin’ Slaw

2 green mangoes, peeled

3-4 large green papayas, peeled and seeds removed

1 lb. raw sweet pumpkin (yes, Yvette Browne!)

2–3 small red onions

Quarter cup or so of fresh raw peanuts, chopped and dry roasted with salt (yes, we have been experimenting with peanuts!)

Dressing:

Three small limes, juiced into a bowl

2 Tablespoons honey. Dissolve in lime juice

Few drops of potent pepper sauce or half a fresh chili pepper, diced

DIRECTIONS:

Grate the mango, papaya and pumpkin on a box grater (great upper arm workout) or using a food processor. Slice the red onions thin. Toss all together in a large bowl.

Mix together the dressing. Pour over and toss. Refrigerate. 

Roast the peanuts and sprinkle over top or reserve on side for garnish. 

Can also add blanched green beans, cucumber slices, a few cherry tomatoes. Or, in season right now, a bit of cubed mango or other sweet ripe fruits. 

Look for Luca at Mango Melee on Sunday! In the new farmer section!

Friday Special Holiday Farmstand (closed Saturday) 3-5:30pm

artfarm-xmas2016-ani

Santa’s little helpers gave Farmer Luca a hand bringing in the giant watermelons last night! Come and get ’em!

Whatever December holidays you may be celebrating, we wish you ALL the building of wonderful, fond memories and stronger bonds with your families and community; and peace, health, creativity and prosperity in the new year to come.

Early birds today will be treated to the first of our sweet corn harvest and a limited supply of slicing and cherry tomatoes.

Here’s the list: Sweet salad mix, teen arugula, teen spicy salad mix, crispy cucumbers, loads of watermelons, a few pints of cherry tomatoes, a couple of slicing tomatoes, cooking greens, escarole, dandelion greens, radishes, carrots, onions, scallions, sweet potatoes, a few ears of sweet corn, Italian basil, holy basil, lemon basil, cilantro, dill, recao, beautiful spicy baby ginger, papaya, passionfruit, sweet Japanese mini melons, and cut flowers.

Best wishes from our family to yours! We appreciate all you wonderful, loyal supporters!

Love, Luca, Christina, Marina, Katie, Jen, Kiko, Valeria, Heather, Augustus, Matthew, James, Daryl, Ginger, Spicy, Moonlight, Mrs. Grove, Little Spotty, Whoopsie Pie, Polly, Mr. Nibbles and all the many, many other creatures great and small…

Saturday Meloncholia, 10am-12noon

Pop-up Farmer Katie photobombs the early morning greens harvest.

Pop-up Farmer Katie photobombs the early morning greens harvest.

We are experiencing pre-nostalgia for our wonderful employee Katie who, along with her farming talents, beautiful smile, sense of humor and stellar work ethic is moving back to the states in January.  WAAAAAAHHH!

Nothing sad about these sweet, rainfilled flavor bombs we call WATERMELONS.

Grilled Watermelon

Seriously! Cut the watermelon into nice 1″ thick steaks. Brush with a little olive or coconut oil, and grill for about 5 minutes until you get some nice grill marks. You can consume it immediately or add a little salt and pepper or other spices. Experiment! This is great over fish or other protein main, with some hot pepper salsa perhaps. We recall faintly that Chef Dreads at Savant used to melon-ball (yes, that’s a verb) watermelon into large spheres before grilling, perhaps.

We’ve got tons of crispy fresh organically grown salad greens for you in a variety of configurations, from the tiniest little baby arugula leaves to our generous crunchy sweet mix with red and green leaf varieties. Super fresh so it lasts a long time in your fridge.

We’ll start to have a few slicer tomatoes for Saturday and a few more pints of cherry tomatoes. Crazy tomatoes should start in about three weeks if we can beat the bugs, right now we are picking more caterpillars than tomatoes off the plants. Trickle down tomato economics will apply until then, we suggest in case of tomato emergency, you try watermelon, or fresh figs, in place of tomatoes in salad! 

Here’s the list: Sweet salad mix, teen arugula, teen spicy salad mix, crispy cucumbers, loads of watermelons, a few pints of cherry tomatoes, a couple of slicing tomatoes, lots of cooking greens, escarole, dandelion greens, radishes, onions, scallions, sweet potatoes, Italian basil, holy basil, lemon basil, lemongrass, cilantro, dill, recao, beautiful spicy baby ginger, papaya, passionfruit, sweet Japanese mini melons, and cut flowers.

We will be closed Saturday, Christmas Eve as it is usually very slow. We WILL open Wednesday, December 21st (the winter solstice) 3-5:30pm and Friday, Dec. 23rd 3-5:30pm for you last minute shoppers!

We do offer gift certificates if you’d like to give the gift of fresh produce for the holidays! We need a couple of days lead time on those.

Open Today 3 – 5:30 PM, Bounty!!

Sorry… Just had to share this beautiful still life of freshly harvested produce that will be for sale this afternoon at ARTfarm…

Sweet salad mix, teen spicy salad mix, teen arugula, cucumbers, loads of watermelons, a few cherry tomatoes, lots of herbs, scallions, onions, cooking greens, radishes, beautifully just picked sour oranges, passionfruit, baby ginger, fresh Mediterranean figs, papaya, and local honey.

It just keeps on raining!

Watermelon Wednesday!! 3-5:30pm

We swore we would wait another few weeks to open Wednesdays but the watermelon harvest is just too big and bold not to share! Ho-ho-holy cow! We’ve had some 20 pounders this week and the rain has not let up. Please help us eat these sweet delicious monsters before they crush our house and break down all the fences.

Sweet salad mix, teen spicy salad mix, teen arugula, cucumbers, loads of watermelons, a few cherry tomatoes, lots of herbs, scallions, onions, cooking greens, radishes, beautifully just picked sour oranges, passionfruit, baby ginger, fresh Mediterranean figs, papaya, and local honey.

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