Wednesday Superflavor ARTfarm 3-4:30

Conditions are drying up quickly on the South Shore. This intensifies flavors, so come and taste tomatoes that are even sweeter!

Wednesday farmstand: loads of heirloom tomatoes, slicing tomatoes, cherry tomatoes, sweet salad mix, arugula, spicy salad mix, garlic chives, cilantro, dill, Italian basil, Thai basil, baby ginger, baby turmeric, large butternut squash, assorted peppers (spicy and seasoning), dandelion greens, escarole, broccoli, and zinnias. Figs also!

ARTfarm on the farm: Monday 3-4:30pm

Monday afternoon (Presidents’ Day, also the last day of the Ag Fair) we will be open in our usual time and place: South Shore, 3-4:30pm!

Luca’s list: Loads of heirloom. slicer and cherry tomatoes, sweet salad mix, Italian basil, assorted hot peppers and seasoning peppers, broccoli greens, ginger and turmeric.

A group of chefs shopping for an annual benefit dinner on Sunday stopped by us (and the Ag Fair, and other local growers) on Saturday to source ingredients. We were blessed with an invitation to attend and sat next to VI Senator Myron Jackson, a long-time champion of art and agriculture in the territory and fellow alumnus of Parsons School of Design. The dinner benefitted The Women in Culinary Leadership Fund through the James Beard Foundation.

This year’s chefs included visitors Asha Gomez (Atlanta), Xavier Pacheco and Maria Mercedes-Grubbs (San Juan PR), and local chefs Lamar Bough, Julius Jackson, Ralph Motta, Emily Weston, Amanda Dougherty, Byron Harrigan and host Chef Digby Stridiron.

Asha’s Shiny Tomatoes

Chef Asha Gomez is well known in Atlanta for her award winning restaurant Cardamom Hill. She stopped by the farm to pick up tomatoes for her wine pairing dish of old wife (queen trigger) fish and yucca, and we were looking forward to seeing what she would do with the small heirlooms she selected. When she presented her dish at the dinner, she explained, “The tomatoes were so sweet and flavorful that I did not have the heart to cook them.” They were simply served on a tray, sliced in half with a slightly sweet dressing.

3 lb. ripe small heirloom tomatoes

3 Tbspn extra virgin olive oil

5 Tbspn local honey

2 stems basil flowers

1 tsp sea salt

1 tsp fresh ground pepper

2 tsp cumin seed

Gently wash and drain the tomatoes but do not remove the stems. Slice them in half over a rimmed tray or serving dish, catching all juices in the tray. Use a sharp knife so the stems can remain.

Strip the basil flowers off the stem.

Drizzle the tomatoes with olive oil, honey, and sprinkle with cumin seed, basil flowers, salt and pepper. Toss and let it sit covered at room temperature for at least 20 minutes. Toss again before serving.

ARTfarm at the Regular Time and Place: Saturday 10-12

A rainbow of seasoning peppers

Beautiful heirloom tomatoes

Baby carrots yummy

ARTfarm will be represented* at this weekend’s Ag Fest – look for our products at Sejah Farm’s booth in the Farmers’ Pavilion! We will not have a booth. Instead we will be open for your convenience from 10 to 12 on Saturday at the usual spot on South Shore Road.

Saturday farmstand: loads and loads of tomatoes especially heirloom tomatoes, of course plenty of slicing tomatoes and cherry tomatoes as well, tons of sweet mix (will not run out), a couple of watermelons, lots of butternut and Thai pumpkin, scallions and onions, some broccoli, French radishes, some bunches of beets, lots of carrots, escarole, tons of beautiful baby ginger, baby turmeric, all of our seasoning peppers and hot peppers, fresh figs, dandelion greens, garlic chives, dill, cilantro, Italian basil, Thai basil, papaya, and colorful zinnias!

*Some of our black plum cherry tomatoes, some slicing tomatoes, lettuce heads and baby ginger will be at Sejah Farm’s stand at the fair. Luca and family are, as always, very excited to go to the fair and support our fellow farmers. It’s one of our favorite events. We don’t have the staff to run our regular weekend and Monday farmstands AND run a booth at the fair, so we don’t patticipate as a business. Hope to see our customers at the fair and at our farmstand!

Towers of Tomatoes, and Vast Variety… It’s High Season, Luca

Baskets and tubs of cherry tomatoes, slicer tomatoes and fresh figs, just in from the field at ARTfarm.

Baskets and tubs of cherry tomatoes, slicer tomatoes and fresh figs, just in from the field at ARTfarm.

A blue wooden farm cart holds boxes and bins of pumpkins, squashes, corn and other produce.

Different types of pumpkins, squashes and corn in February at ARTfarm.

Wednesday farmstand, 3-4:30pm: The tomato plants this year are unbelievably productive. We’ve been harvesting very large quantities of big beautiful sweet juicy slicer tomatoes, and tons and tons of yellow, orange, purple, and red cherry tomatoes; plus sweet tender heirloom tomatoes, the last of our sweet corn, juicy watermelon, crunchy radishes, bunny-thrilling carrots, onions so good they’ll make you cry, cooking greens loaded with nutrients, dandelion greens, escarole, rich creamy Thai pumpkin, last of the small butternut winter squashes, baby ginger and turmeric, seasoning peppers, yellow chili peppers, Thai chili peppers, serranos and green bell peppers, cilantro, dill, Italian parsley, Thai basil, garlic chives, cheery zinnias.

Early birds may score some figs and some broccoli. Late birds will get most of almost everything and enjoy easy parking, zen-like calm and relaxed conversation with the farmer. Plus, occasional late bird specials and surprises. 😂 Stay healthy, eat your veggies!

More Monday Madness 3 – 4:30 PM

Simple and fresh for the farmstand Monday: sweet salad mix, tons of tomatoes all types, lots and lots of cherry tomatoes, lettuce heads, baby ginger, baby turmeric, Thai pumpkin, and Italian basil. See you there, 3-4:30pm!

ARTfarm Saturday 10am-12noon

Tomato pie… Our friend’s delicious recipe coming soon in Monday’s post.

We are at the very peak of our tomato season, literally harvesting hundreds and hundreds of pounds each week. Saturday farmstand tomato fun continues with all types of tomatoes in very large quantities. We’ll have tomatoes til’ the end of the farmstand Saturday morning, and don’t be surprised if you get home and find a few extra red rascals have been slipped into your bag by the farmstand fairies!

We have: loads of fresh sweet salad mix, teen arugula and teen spicy salad mix in the cooler, romaine-lettuce-like heads, watermelon, scallions, the first of our onions, baby French radishes, carrots, hopefully a few bunches of beets, plenty of fresh herbs including dill, cilantro, parsley, Italian basil, lemon basil, Thai basil, garlic chives, beautiful baby ginger and baby turmeric, sweet papaya, all of our small peppers both hot and sweet including beautiful seasoning peppers, a few heads of broccoli, cooking greens, dandelion greens, a little bit of escarole, Thai pumpkin, butternut, Guatemala blue winter squash, and zinnia flowers. Earlybirds will get their pick of the limited supply of figs and cucumbers.

See you down the South Shore 10 AM to 12 noon. Thank you for your support!

CORN!! Baby Spicy Wednesday 3-4:30pm

baby spicy salad mix

Baby spicy is our super young salad mix of mustard and arugula varieties with a bit of baby Chinese cabbage. Enjoy its mild wasabi-like flavor as a standalone salad or a garnish.

UPDATE: Farmer Luca may have slightly underestimated the amount of sweet corn we have available today. Please come and help us enjoy the bounty! No GMO’s, people!

The sweet corn we are growing at ARTfarm is a Hawaiian hybrid variety. It is deeeelicious! And we usually only have it for very short bursts of time.

Wednesday afternoon ARTfarm shopping: sweet salad mix, baby arugula, baby spicy salad mix, loads and loads and loads of tomatoes including lots of heirlooms, cherry tomatoes; watermelon, lots of fresh figs, cooking greens, dandelion greens, endive, cilantro, dill, garlic chives, Italian basil, Thai basil, lemon basil, French breakfast radishes, carrots, Thai pumpkin, butternut, all of our assorted spicy and sweet small peppers, and zinnias. Early birds will get cucumbers and sweet corn.

This mindblowing spread of diversity is grown here at the ARTfarm, using sustainable methods, fewest possible inputs, closing loops, minimizing machinery use, pulling from over 20 years of farming experience to keep it all as organic as possible.

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