Saturday Stock Up! 10am – 12 noon

Chef Digby Stridiron is excited for the impending opening of his new restaurant, balter! We are big fans of his enthusiasm for all things locally grown and made.
Chef Digby proudly displays ARTfarm’s seasoning peppers that he has sliced thin and pickled.
Farmer Luca is learning the secrets of growing beautiful sweet potatoes. Here he is with the latest harvest of these bright purple and orange tubers.

Sometimes the strange juxtaposition of giant mystical ginger root ball and Southeast Asian dragon carving needs no caption.

We got a sneak peek inside the new restaurant balter in Christiansted this week and it is a work of art in itself, and filled with the work of local artists and artisans.

Congratulations on the opening of this amazing creative space!

Come by the stand on Saturday morning and stock up on your favorites: Sweet mix, baby spicy, baby arugula, loads of all types of tomatoes (come towards the end of the farmstand and get a few extra for free), green, red, yellow and orange bell peppers, all three of our small hot/seasoning peppers, ginger root, sweet potato, pumpkin, recao, all four types of basil we grow, carrots, kale, lettuce heads, radishes, onions, garlic chives, parsley, and papaya and passionfruit. 

From our local partners we have I-Sha’s vegan ice cream and Fiddlewood Farm local goat cheese. We urge our customers to stock up on goat cheese this week, as there will not be any available next week. (According to numerous sources in cookbooks and on the Internet, fresh soft goat cheese can easily be frozen, and will not lose any of its taste, texture or moisture content so long as it is wrapped well before freezing and thawed slowly in the refrigerator for approximately 24 hours.)

Be sure to check out ARTfarm produce regularly sourced and reinterpreted by the following chefs’ kitchens: 

  • Duggan’s Reef
  • Zion Modern Kitchen
  • Café Christine
  • Bon Bagay Sunset Sail
  • Savant
  • Galangal
  • The Cultured Pelican
  • Un Amore
  • Umami Catering
  • Kendrick’s at the Buccaneer
  • Rum Runners
  • Café Fresco
  • balter (any minute!)

The widest selection of items and very freshest harvest is exclusively reserved for our farmstand customers. If you are unable to join us during our limited farmstand hours, you may also find a limited quantity and selection of ARTfarm staples like tomatoes and lettuce heads several times a year when we have a bumper crop, at the following retail outlets: 

  • Sejah Farm
  • Seaside Market (formerly Schooner Bay Market)
  • Quality Foods
  • Plaza West

We received a humongous amount of rain over the last 48 hours and we feel very blessed, both for this pleasant turn of the weather and for the ongoing support of so many customers, chefs and well wishers. Thank you!

ARTfarm Wednesday 3-6pm – Tomateriffic – and the Lorax!

Luca took the leftover trimmings from our pruned trees and created another Hugel bed. This is a great permaculture method to sequester carbon, passively store rainwater, build a healthy microbe population, right underneath a growing area.
This is a great time of year to prune and trim up trees before the growth spurt of spring rains or the potentially devastating drought and fire conditions of summer. Weak or poorly formed trees can be a serious and costly hazard during storm season. Instead of waiting until right before hurricane season, we called the artistic and intuitive arborist William “Cheech” Thomas recently and had him trim various large trees on the farm for us. He​ has a deep understanding of tree anatomy, he’s fast, has every piece of equipment needed to get the job done quickly, and is perhaps about the closest personification to Dr. Seuss’s Lorax that you may come across in this lifetime. You can reach Cheech at (340) 513-4109. 

Today’s harvest:
Sweet salad mix, baby arugula, teen arugula, spicy salad mix, loads of all types of tomatoes, mostly green with a few orange bell peppers, freshly pulled onions with big green tops, all three of our smaller peppers (Thai chilies, Trini perfumes, and serranos), garlic chives, Italian basil, Thai basil, holy basil, lemon basil, green coriander, recao, pumpkin, parsley, passionfruit, papaya, lemongrass, lettuce heads, and cut flowers! 

From our local farmer partners we have: handcrafted Fiddlewood Farm fresh goat cheese from Dr. Bethany’s west-end Alpine does, and vegan ice cream in local fruit flavors from I-Sha, all homemade dairy free using local fresh coconuts. Shalima and Feel-I are health-conscious people who make ice cream the way we farm: they don’t put anything in there that they wouldn’t want to feed to their own family. 

Some beautiful late-season heirloom and slicer tomatoes from ARTfarm on St. Croix.
 

ARTfarm Saturday 10am – 12 noon Guatemalan Pumpkin!

This interesting pumpkin ayote is best steamed or roasted. Its skin is thicker than our other pumpkins.
Thai radishes are a new addition!
Farmer Luca’s favorite breakfast lately: a sauté of sweet potato, seasoning peppers, onions, cumin, butter and cheddar.
Our chickens get shifted every day in their movable coop to fresh pasture.

Sweet salad mix, baby arugula, baby spicy, loads of all types of slicer, heirloom and cherry tomatoes including nice plum tomatoes for sauce making; bell peppers, all three of the smaller spicy and seasoning peppers, sweet potatoes, carrots, Thai radishes, daikon radishes, a few bunches of cooking greens, lettuce heads, big beautiful onions, ginger root, pumpkin – including a few slices of our Guatemalan ayote pumpkin that has the strangest color flesh but the most amazing flavor Luca has yet to taste in a pumpkin – sweet and dry. Garlic chives, all four of the basils, parsley, rosemary, recao, fresh cut flowers, and fresh St. Croix made Fiddlewood Farm goat cheese medallions.

Come on out to see us Saturday morning! South Shore Road between Ha’Penny and the Boy Scout Camp.

ARTfarm Wednesday 3-6pm 

   

  

 Sweet salad mix, arugula, spicy and baby spicy salad mixes, lettuce heads, loads of all types of tomatoes, bell peppers, seasoning peppers, serrano peppers, Indian chilies, onions, all three types of basil, garlic chives, recao, parsley, passionfruit, papaya, radishes, a few bunches of cooking greens, pumpkin, cut flowers, four dozen ARTfarm eggs.

From our partners we will have Fiddlewood Farm goat cheese and I-Sha’s vegan ice cream.