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.

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!

ARTfarm Abundance 10am – 12noon Saturday 

The drought conditions drastically reduced our beneficial insect population; we planted wildflower mixes in the gardens to try and boost their numbers. A side effect of this farming technique is the beautiful flowers.

The drought conditions drastically reduced our beneficial insect population; we planted wildflower mixes in the gardens to try and boost their numbers. A side effect of this farming technique is the beautiful flowers.

We are a small, highly diversified family farm. We grow smallish amounts of many things, of the highest possible quality. This is an intensive and time consuming way to farm but it is also highly biodiverse and, we feel, sustainable.

Because we often have limited quantities of certain items, we encourage customers looking for specific items to try and come near the beginning of our farmstand hours. Additionally, due to reduced rainfall over the last year and reduced growing capacity, we are only open two instead of three days a week this year. This often results in a line of customers at the entrance prior to opening. We appreciate your dedication to good food.

Let’s all try to maintain a sense of abundance as we go through our day. There is enough good food for everyone. We are all more fulfilled when we can share what we have with our neighbors around us. Let’s all take a breath and appreciate all the blessings we can be grateful for.

Today’s abundance: Sweet salad mix, arugula, spicy salad mix, and lettuce heads;

Cherry tomatoes, sturdy slicing and delicate please-handle-gently heirloom tomatoes, summer squash, pumpkins in all different shapes and types, green bell peppers, kale, scallions, onions, carrots, radishes, a handful of wild cucumbers;

The Seminole and other small pumpkins are finally ready! The plump seeds are delicious roasted with olive oil and a generous pinch of sea salt, don't forget them!

The Seminole and other small pumpkins are finally ready! The plump seeds are delicious roasted with olive oil and a generous pinch of sea salt, don’t forget them!

Red and green serrano peppers, red and green Indian chilies, cilantro, dill, garlic chives, parsley, Italian basil, lemon basil, holy basil, rosemary, ginger root, a few passionfruit, loads of zinnia flowers, loads of edible marigold flowers, wildflowers, and a few bags of figs​.

The drought has pushed us to do a lot of experimentation on the farm this year. Our rain catchment ponds are suffering from algae overgrowth and increased evaporation. We are trialing different floating aquatic plants to serve as an eco-friendly and economic pond cover. This fuzzy friend is called Salvinia.

The drought has pushed us to do a lot of experimentation on the farm this year. Our rain catchment ponds are suffering from algae overgrowth and increased evaporation. We are trialing different floating aquatic plants to serve as an eco-friendly and economic pond cover. This fuzzy friend is called Salvinia.

Farm ON!! reOPEN today, Saturday Dec. 12, 10AM – 12 noon!

The ARTfarm is back after our ridiculously long “summer break.” (If mangoes are out of season, why not us?) We have some green goodness for you! THANK YOU for waiting…

Early Saturday morning...

Early Saturday morning…

We’ve got beautiful sweet green zucchinis and round yellow summer squashes! Big beautiful bunches of tender, dark green Ethiopian kale plus two other kinds of kale. Dandelion greens. We’ve also got wild gherkins – these are pasture cucumbers, spiny but delicious as a quick (or slower) pickle. Quick pickle recipe below.

Salads are back! Come early and dig into the farmstand coolers: we’ll have sweet salad mix, baby spicy mix, baby arugula, and green oak leaf lettuce heads.

Early birds may spot one or two pints of our yellow super sweet cherry tomatoes, passionfruits, and fresh figs. (Late birds will still get Ethiopian kale and zucchini!)

Freshly early-this-morning-harvested herbs: thyme, Thai basil, Italian basil, holy basil, lemongrass, garlic chives, recao. Some green (red hot) chili peppers.

Say hi to Santa at the Christmas Boat Parade tonight, and tell him we’ve been really really good at the ARTfarm and we want a pony. No, make that lots and lots more rain.

Wild pasture cucumbers: salty, crunchy, earthy. A bit spiny to the touch - just rub the little points off with a dishcloth when rinsing!

Wild pasture cucumbers: salty, crunchy, earthy. A bit spiny to the touch – just rub the little points off with a dishcloth when rinsing!

Farmer Luca’s Wild & Quick Pickle Recipe*

Eating these weedy little cucumbers is a bit like those early childhood experiments where you’d find something outdoors and decide to “make a snack”. Sometimes when we are working in the pastures and run out of water to drink, these juicy little bite-sized cucurbits are just the thing! Nature’s little oasis. This quick pickle is delicious served as a crunchy little side anywhere you’d want a bit of relish.

3 c. tiny wild pasture cucumbers, cut in half
1/2 c. water
1/4 c. vinegar
1 tablespoon salt
1 tablespoon unrefined sugar (muscovado or coconut sugar)
1 teaspoon cumin seed
1/8 c. chopped fresh herbs; tarragon, or whatever is handy, to taste

Briefly dry roast the cumin seed in a saucepan. Add the liquids, sugar and salt and bring to a simmer.

Toss the cucumbers, onion and fresh herbs in a bowl and pack loosely into canning jars.

Pour hot liquid over chopped cucumber mixture to cover. Allow it to sit until just warm, then cover. Eat as soon as cool and/or refrigerate.

Will settle in flavor and taste even better the next day.

*This is a rough, down and dirty farmer recipe, the percentage of all ingredients can be increased or decreased to taste

Friday Night Update!

A harvesting tray is full of dark green zucchinis and bright yellow round summer squashes.

The squash vines are kickin’ out lots of zukes at ARTfarm!

Ask and you shall receive! Last season Shepherdess Christina told Farmer Luca that, since our family was trying to go gluten-free but loves pasta, that we wanted some beautiful organically grown zucchini to make into gluten-free noodles (“zoodles”) with our spiralizer vegetable cutter.

Shazam! We have lots of zucchini, thanks to our water-preserving new gardening techniques. The squash vines are going crazy.

Tomorrow we will have loads of Ethiopian kale, 2 types regular kale, Italian basil, Thai basil, holy basil, lemon basil, garlic chives, Recao, lemongrass, small and large yellow round squash, green zucchini squash, Green Oak leaf lettuce heads, baby spicy, baby arugula, sweet salad mix, wild cucumbers (gherkins) and a few fresh sweet Mediterranean figs.  Maybe 1-2 pints of yellow cherry tomatoes for the early birds, and fresh, lovingly produced eggs from Yellow Door Farm. See you in the morning!

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