ARTfarm Wednesday: three little words that mean so much…

Nam. Doc. Mai.

A key element of Luca’s famous pineapple mango salsa is the tart green mango. Recipe below.
Alex at Tropical Exotics has carefully managed his water supply and fruit orchard through the long drought, and he is now harvesting beautiful Thai Nam doc Mai mangoes for us! These are one or two days away from pure ripeness, but right now they are tangy, firm and delicious grated or chopped in mango salsa (recipe included below)!

Also on the plate:  Sweet salad mix, baby arugula, bell peppers, radishes, chives, recao, Italian basil, lemon basil, lemongrass, pumpkin, all three hot/seasoning peppers, loads of papaya, passionfruit, a few pineapples, a few watermelons, Mediterranean figs, and fresh cut zinnia flowers. 

We are proud to partner with other small producers on St. Croix who have unique offerings and whose production practices we have personally inspected. From Alex at Tropical Exotics, we have the aforementioned beautiful Thai mangoes and small bags of longan fruit (dragon eyes). And, fresh local goat cheese from Dr. Bradford’s Fiddlewood Farm out west! 

ARTfarm is open 3–6 p.m. on Wednesday afternoons and 10 AM – 12 noon on Saturday mornings, on the South Shore Road at the East side of the stone cattle pens, between Ha’Penny Beach and the Boy Scout camp.

Pineapple Mango Salsa

One slightly unripe nam doc mai mango, peeled, pitted and chopped

1/4 fresh local pineapple, chopped

One medium sized local onion with fresh green tops, chopped fine

2 Thai chili peppers, minced

2 Trini seasoning peppers, minced

One bunch recao (culantro), finely chopped

Half a fresh lime, squeezed

Pinch sea salt

Combine all ingredients and toss. Enjoy with salads, over rice and beans, on fish or poultry, with chips as an appetizer, or just eat it right out of the bowl with a spoon when no one is looking!

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