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.

Opening Saturday Nov. 19th, 10am–12noon

An animation shows a tiny farmer repeatedly bouncing high into the air from a wheelbarrow.

Get ready for yummy salad! Farmer Luca bounces in his giant wheelbarrow to express his gratitude for the recent rains and for the end of the endless US presidential election.

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Our passionfruit vines are loaded with flowers at the moment!

Thanks to all of you for your patience as we closed for our summer/fall break and began gearing up for this 2016-2017 season! We’ll be open and ready for you this Saturday with quite a few treats to reward you with:

Dragonfruit (pitahaya) ripening on the vine.

Dragonfruit (pitahaya) ripening on the vine in November! Extended season for this summer crop!

Sweet salad mix, baby arugula, baby spicy salad mix, cucumbers, sweet potatoes, Ethiopian kale, a few bunches of Italian dandelion greens, kangkong (Asian water spinach), fresh herbs (including Italian basil, lemon basil, holy basil, Thai basil, rosemary, recao, garlic chives,) a few papayas, the LAST (really!) dragonfruit and passionfruit.

We’re happy to welcome back our good friend and farmer James Love to ARTfarm this season. He’s already fixed a lot of stuff we broke since the last time he was here! Farmer Katie has reupped with team ARTfarm to work the gardens and pastures for the fall season, and you’ll see Heather back again, helping out at most farmstands and bringing her fresh eggs from ecstatic chickens and selected organically produced produce from her family homestead, Yellow Door Farm. We’ll have other special guests, including fishermen stopping by when fresh fish is available. And our farm kid is carefully tending lots of native tree varieties to plant and to sell this season! The ARTbarn gallery/studio (the old tool shed you walk through to get to the farmstand) has been repainted and patched up, and there will be some fresh new paintings to ponder.

Last year (2015-2016) we began a slow recovery from the drought and damage from South Shore brushfires with a lot of experimental permaculture techniques (we opened in mid-December last year!). This season, thanks in part to a general return to more favorable conditions and a six-day rain bonanza in the last few weeks, our rain catchment ponds have been mostly replenished. We are grateful to make it to your holiday table this year in time for Thanksgiving, Friendsgiving, Fall Harvest Celebration, or however we choose to celebrate coming together in these socially progressive days! We hope you’ll enjoy time with family and friends, and count and share your many blessings.

Thank you.

Thank you.

Can’t wait to see you all – we’ve missed familiar faces, we welcome new customers, and we’re looking forward to sharing and enjoying the fruits of the season! Lots more treats to add to the produce list in the coming weeks. Thank you for your support.

Love, ARTfarm

 

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...the original photo...

…the original photo…

Wednesday Watermelon Wonderment 3-6pm 

Water for watermelons! One of our ponds. This one replenishes the water table.

Water for watermelons! One of our ponds. This one replenishes the water table.

Compared to this time last year, things are blessedly moist right now. The 6+ inches of rain we got at the beginning of the month of May <insert happy dance> has continued to promote explosive growth all over the farm.

So here’s what it brought you for today at ARTfarm, 3–6 p.m.: Sweet salad mix, baby arugula, bunched arugula, a few pints of cherry tomatoes, a few slicer tomatoes, dandelion greens, Italian basil, garlic chives, parsley, freshly dug ginger root, French breakfast radishes, sweet bell peppers, serrano peppers, Indian chili peppers, yellow seasoning peppers, fresh cut zinnia flowers, good quantities of yellow and red fleshed WATERMELONS, loads of sweet and yummy papaya, passionfruit, a few dragonfruit, a few pineapples, and very fresh, delicate and very mild local goat cheese from Dr. Bethany’s Fiddlewood Farm alpine goats!

Cray-cray...this watermelon is sweeeeeet! You can save the seeds for roasting like pumpkin seeds.

Cray-cray…this watermelon is sweeeeeet! You can save the seeds for roasting like pumpkin seeds.

Seedy Farmstand! 10am – 12 noon ARTfarm Saturday 

Come try out one of our new heirloom variety watermelons! You can even prepare and eat the seeds! It’s the year of experimentation!

Since the beginning of May, we’ve received over six inches of rain on the South Shore. Yeah, we’re kind of psyched about that.

Farmer Luca has been growing trials of many different kinds of watermelons and other melons this spring at ARTfarm. Today we will have four types for you to try! (Limited quantities, so arrive early if you possibly can.) Frankly, we love them all, but please give us your feedback on what are your favorites so Luca can plan to grow more of the best ones. They taste sweetest when chilled, if you can wait long enough!

The heirloom watermelon varieties we are growing tend to have many prominent seeds (compared to a commercial supermarket type watermelon). While everyone knows that the modern advent of the seedless watermelon has saved humankind countless tedious hours of spitting, our robust and weighty old fashioned seeds can be useful as more than mere projectiles at an outdoor children’s gathering. Of course they can be saved and planted, but they can also be prepared and eaten: The seeds can be juiced; or sprouted, then ground into a sprouted grain flour and used in gluten-free baking; perhaps a more accessible use for the lay watermelon-seed-eater would be to rinse and dry them, then prepare them much like salty roasted pumpkin or sunflower seeds. Here’s a recipe we found online!

Come to the South Shore this morning and hook up your week with organically produced fresh fruits and veggies, herbs and other treats: Sweet salad mix, teen spicy salad mix, bunched arugula, a few bunches of kale and Kan Kong (Asian water spinach) and of sweet potato greens, loads of bell peppers, all three of our hot/seasoning types of peppers, the end of the tomatoes for this season, Italian basil, parsley, recao (culantro), rosemary, lemongrass, garlic chives, a few bunches of onions, radishes, a couple of shaddock (giant grapefruit-like citrus), lots of passionfruit, pumpkin, various types of watermelons – whole and cut, beautiful papayas, fresh ginger root, and loads of amazing zinnia flowers.

Everything we grow is free of synthetic fertilizers, pesticides, and herbicides. We are not a certified organic farm, but we grow everything as though we were – meeting or exceeding national organic production standards set by the USDA and keeping careful records – because we want to. Healthier for us, healthier for you, healthier for the soil, healthier for the planet. We are health nuts and we want to improve our soil with every crop and we are obsessive about it. Don’t get us started unless you’ve really got some time on your hands! 🙂

We have fresh local goat cheese  from Fiddlewood Farms! Freak out! It’s so good!!!


Art, Earth Day, and The Return of the Goat Cheese 10am – 12 noon

Overall, the tomato plants are slowing down as the weather gets slightly hotter, but we still have tons to pick and for you to enjoy!

Overall, the tomato plants are slowing down as the weather gets slightly hotter, but we still have tons to pick and for you to enjoy!

Our sunflowers are getting ridiculously tall! They seem to love our soil. We field tested some cut sunflowers this week in a jar of water and they lasted at least six days with no added care. If you change the water more regularly and add a couple of tablespoons each of apple cider vinegar, sugar, and baking soda to the water, they should go even longer!

Our sunflowers are getting ridiculously tall! They seem to love our soil. We field tested some cut sunflowers this week in a jar of water and they lasted at least six days with no added care. If you change the water more regularly and add a couple of tablespoons each of apple cider vinegar, sugar, and baking soda to the water, they should go even longer!

Can you find the melons in the melon patch? Lots of exciting varieties, soon come!

Can you find the melons in the melon patch? Lots of exciting varieties, soon come!

The arts are very busy this weekend with the VI Lit Fest partying hard at UVI and CMCArts, and various art exhibitions including a mix of student and professional work at the Good Hope Country Day School. Get out and enjoy some culture, or stay in and practice your own creativity!

Yesterday’s full moon coincided with Earth Day. We hope that more and more people will join communities like ours of small farmers and their dedicated customers, to practice Earth Day consciousness and conservation around the calendar all year long.

Fiddlewood Farms goat cheese is back today! Pairs perfectly with any and all of the following items: Sweet salad mix, baby arugula, baby spicy salad mix, lettuce heads; onions, radishes, pumpkin, sweet potato, green, red, and orange bell peppers; seasoning peppers, both types of hot peppers, a few cucumbers, a few bunches of kale, bunched arugula, parsley, Italian basil, chives, rosemary, lemongrass, ginger root, papaya, passionfruit, cherry tomatoes, medium heirloom and red tomatoes, recao, farm fresh eggs from ARTfarm and from Heather’s hens; and more of Dr. Bradford’s unbelievably fresh, delicate goat cheese.

Aaaand…Decorate your table or make a lovely gift of fresh cut zinnias and sunflowers.

Wednesday ARTfarm 3-6pm

We love it when groups of students come out to tour the farm! They ask the best questions and bring us youthful energy. We had a nice visit from St. Croix Montessori’s upper and lower elementary kids last week. The big discoveries? “Worm poop is soil.” “Bells help keep dogs away from sheep.” “There are different kinds of hoes.” “Neem trees grow fast.”

Wednesday’s haul: Sweet salad mix, baby arugula, baby spicy salad mix;

Cherry tomatoes, slicing tomatoes, heirloom tomatoes, the last harvest of sweet corn for the season, onions, yellow summer squash, kale, bell peppers, yellow seasoning peppers, radishes, a few cucumbers, squash blossoms;

These dramatically large squash blossoms can be stuffed, fried, or used as a garnish!

 

Italian basil, lemon basil, holy basil, Thai basil, red serrano peppers and red Indian chilies, garlic chives, cilantro, dill, parsley, assorted pumpkins, and cut flowers including loads of zinnias, cosmos and China asters!

From our partners we plan to offer fresh local goat cheese, vegan local fruit ice cream, raw local honey, farm fresh local eggs, and a few other treats!

Life Is Good! Fishmonger Wednesday 3-6pm

Farmer Luca is staying optimistic! This week he planted watermelons, pumpkins, cucumbers, sweet potatoes, more salad greens and a mango tree. Fisherman Ryan is back on island and has some beautiful mahi today at 3pm!

Our good friend, fellow foodie and fabulous photographer Marjo Aho created some delicious goat cheese combinations and shared them with us on Facebook. Here are some great ideas to try with Fiddlewood Farm’s local fresh goat cheese:

Fresh Fiddlewood Farms goat cheese with ARTfarm heirloom tomato and basil! Is that Nidulari sourdough bread? Photo (c)2016 Marjo Aho

Fiddlewood Farms goat cheese with Errol’s Virgin Fresh raw local honey and cinnamon! Photo (c)2016 Marjo Aho

Fiddlewood Farms fresh local goat cheese with fresh passionfruit! A sweet and tart experience! Photo (c)2016 Marjo Aho

Wednesday’s selection: Sweet salad mix, spicy salad mix, arugula, cherry tomatoes, slicing tomatoes, heirloom tomatoes, kale, yellow summer squash, assorted pumpkins, red, yellow and white onions, red serrano peppers, red Indian chilies, yellow seasoning peppers, Italian basil, lemon basil, holy basil, Thai basil, garlic chives, dill, cilantro, radishes, zinnia flowers…

From our partners: Fresh goat cheese by Fiddlewood Farm, vegan local fruit ice cream from I-Sha, raw local honey from Errol, and fresh caught local mahi from Ryan & Kim!

See you on this beautiful sunny afternoon! We’re located on South Shore Road, east of Ha’Penny Beach and west of the Boy Scout Camp.

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