Whatever December holidays you may be celebrating, we wish you ALL the building of wonderful, fond memories and stronger bonds with your families and community; and peace, health, creativity and prosperity in the new year to come.
Early birds today will be treated to the first of our sweet corn harvest and a limited supply of slicing and cherry tomatoes.
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, cooking greens, escarole, dandelion greens, radishes, carrots, onions, scallions, sweet potatoes, a few ears of sweet corn, Italian basil, holy basil, lemon basil, cilantro, dill, recao, beautiful spicy baby ginger, papaya, passionfruit, sweet Japanese mini melons, and cut flowers.
Best wishes from our family to yours! We appreciate all you wonderful, loyal supporters!
Love, Luca, Christina, Marina, Katie, Jen, Kiko, Valeria, Heather, Augustus, Matthew, James, Daryl, Ginger, Spicy, Moonlight, Mrs. Grove, Little Spotty, Whoopsie Pie, Polly, Mr. Nibbles and all the many, many other creatures great and small…
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.
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.
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.
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;
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.
Sweet salad mix, bunched arugula, a few cucumbers, tomatoes, beets, carrots, radishes, scallions, a few onions, Italian basil, mint, sage, rosemary, serrano peppers, pineapples, zinnia flowers, eggs from Marti Gotts’ hens, and ice cream from I-Sha.
Coming up next weekend, May 8th, from 5pm-8pm – the closing of the Men Of Industry show at Walsh Metal Works Gallery featuring Mike Walsh and Farmer Luca’s work. There’ll be a little Q&A session with the artists. Come enjoy a glass of wine and a last look at these works in the gallery!!
There was a substantial brushfire at Castle Nugent just east of us last night, and though we went to help our neighbors, we did not experience any active fire on our farm last night. Thanks to everyone who expressed concern, offered help or simply checked in with us yesterday and today!
We’ve got lots of beautiful lettuce and quite a few bunches of gorgeous beets with delicious leafy tops today! Come down the South Shore 3-6 pm today and enjoy this flavorful early summer produce! Sit in our breezy shaded farmstand and enjoy a little cup of ice cream!
Freshly harvested early this morning for you: Sweet salad mix, teen arugula, microgreens, macrogreens, a few cucumbers, beets, carrots, onions, Italian basil, tons of beautiful scallions, a few tomatoes, a few passionfruits, a few pineapples, a handful of brave and resilient zinnia flowers, and from our partner I-Sha, locally handmade vegan fruit flavored coconut-based ice cream. Enjoy!
The ARTfarmers enjoyed a local dinner sunset sail with the Bon Bagay team recently. The boat chefs have been visiting us regularly all season long for their farm-to-galley menus, and we had to go and see what they were doing with all our produce. It was so relaxing to be out on the water in the starlight and we are still marveling at the various, off-the-charts tasty, creative courses Chef Jamey Hughson put together. If you haven’t been out west to enjoy this secret gem of an experience, give them a call (340-277-7660) or make reservations on their website. They are headed down island in late June for a few months to work on the boat, so hurry and get a reservation in now! The boat seats six but singles and couples are welcome to mix from different parties. Treat yourself!!
Today we have MINT for your Kentucky Derby mint juleps, and a few ARTfarm pineapples today for the early birds! Also on today’s list: Sweet salad mix, teen spicy salad mix, arugula, microgreens, macrogreens, a few cucumbers, a few tomatoes, yard long red beans, onions, scallions, beets, carrots, lots of radishes, dandelion greens, bagged kale, mini bell peppers, Serano peppers, Italian basil, sage, rosemary, mint, zinnia flowers, and amazing local fruit flavors of vegan coconut ice cream (from our partner I-Sha).
Things are greening up on the South Shore! Come check things out!