Saturday Meloncholia, 10am-12noon

Pop-up Farmer Katie photobombs the early morning greens harvest.

Pop-up Farmer Katie photobombs the early morning greens harvest.

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.

Grilled Watermelon

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.

ARTfarm Wednesday, 3–6 p.m. Farmers Gotta Dance!

Photo bomb this afternoon with local LOCAL chefs Digby Stridiron and Eddie McNamara! Rocking yet another private chef gig! These foodies are on fire! 20140521-140451-50691618.jpg
For all you private PRIVATE, local LOCAL chef/customers out there, we offer 3–6 today, grown organically right here on the South Shore: Sweet salad mix, microgreens, arugula, kale, collards, sweet potato greens, carrots, bodhi (yard long) beans, onions, tomatoes, figs, bananas, papayas, passionfruit, lemongrass, lemon basil, Italian basil, recao, garlic chives, and thyme! Buy yourself a little thyme!

Also for sale today, tickets for Friday and Saturday nights’ Caribbean Dance Company performances! Both nights start at 7 PM at the air-conditioned Complex auditorium (across the street from UVI). For a $15 donation, enjoy performances from adorable and fiercely talented students and professional company members! This is a fantastic, family-friendly arts celebration of culture and community practically unrivaled on the island! Several members of our ARTfarm family will be performing, so come and see if you can pick out some of your favorite farmers and fellow ARTfarm customers on the stage Friday or Saturday night! Plus: Zombie Ballet from Kemit Amon-Lewis! Do not miss this!

ARTfarm Saturday Salad -n- Salsa Stand…

Chef Jill Dedinsky's ARTfarm Salsa is full of red chunks of organically grown tomatoes, onions and bright green farm-fresh herbs.

You can work magic like Jill! Chef Jill Dedinsky's ARTfarm Salsa is full of red chunks of organically grown tomatoes, onions and bright green farm-fresh herbs. Worth throwing a party around a bowl of this stuff, no other occasion or excuse needed!

Five kinds of bagged salad mixes today: Spicy, sweet, baby spicy, arugula and microgreens! Veggies: Beets, cucumbers, onions, pumpkin, sweet peppers, cooking greens, and heirloom, slicer, and cherry tomatoes. Herbs and seasoning: hot peppers, garlic chives, parsley, Italian basil, lemon basil, dill, Korean mint, sage. Sweets: homemade chocolates, and coconut-based non-dairy ice cream in fruity flavors like mango, locust-passionfruit, soursop and banana!

See you this morning, 10am – 12 noon!

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