ARTfarm Farmstand open 4:30-5:30pm today!

Today’s ARTfarmstand features baby spicy mix, microgreens, asian water spinach, scallions, basil, garlic chives, and MANGOOOOOES! Also Feel I’s ice cream, and Sweetface chocolates. Come out and see us! Luca is hosting today. He’s eager to answer your questions about pineapple plants. Really!

Tiny salad greens with delicate stems, piled up on a stainless steel counter.
Organically grown micro and baby salad greens at ARTfarm are a beautiful garnish on a perfect plate, and crazy delish as a salad!

Saturday ARTfarm produce – open 10am – 12noon

Saturday morning’s farmstand will include microgreens, pineapples, yummy garlic chives, cooling thai basil and lemongrass. We’ll have local honey, honey vinegar, luscious buttery mangoes, chocolates from Sweetface and Feel I’s coconut-based local fruit ice creams, including our family’s favorite flavor, hot pink Beet Ginger.

A Buff and a Toulouse goose wander in one of ARTfarm's fallow summer gardens, munching on basil and hot peppers.
A Buff and a Toulouse goose wander in one of ARTfarm's fallow summer gardens, munching on basil and hot peppers.

The recent rains have sent the farm into summer hibernation a few weeks early, and Farmer Luca and new employee Tucker are busy pulling out old plants and mulching down the gardens for a well deserved rest between growing seasons. The geese have been given free rein in the back garden and are happily eating weeds, grass, basil and pounds and pounds of hot peppers.

ARTfarm Farmstand open today! Shortened Wednesday hours, 4:30-5:30pm.

We are starting new shorter hours on Wednesday afternoons, as the summer approaches and we have a limited supply of greens on hand. Today’s farmstand features microgreens, mangoes, garlic chives, basil, kangkong (spinach), chocolates and honey!

Why no salad mix? The rain over the last month has destroyed the last few lettuce beds and the last of our tomato plants, so the sweet and spicy mixes we make with larger lettuces, and the tomatoes, will be but a fond memory until a few months from now. ‘Tis the season for mangoes, treating yourself to our tender baby and micro greens, and discovering the joys of hummus made with a delicious bunch of garlic chives blended in. Cool, refreshing summer treats! Feel I’s delicious ice cream will soon also return to the stand, we’ve been promised Beet Ginger for Saturday!

A relaxing Saturday in paradise

No day is sacred when the compost needs to be made. Here’s Luca enjoying the stinkiness of rotting plant and animal material. We primarily compost fish and lobster carcasses from some of our restaurant chefs, and spent grains from the local microbrewery. It’s powerful.