Wednesday 3-6pm, Fresh Fish, Chef of the Week, Spring Planting, Q&A

As is typical for this time of year, the tomato season at ARTfarm is beginning to show signs of slowing down (as are the farmers!). While we still have plenty of beautiful ripe tomatoes, you may notice a reduction in the average size of the bigger slicing varieties.

Today, 3-6pm: Sweet salad mix, plenty of baby arugula, baby spicy salad mix, onions, all the (cherry, heirloom, slicer, plum) tomatoes, lemon basil, holy basil, Italian basil, parsley, garlic chives, pumpkin, sweet bell peppers, hot peppers, seasoning peppers. Earlybird specials (small quantities): cucumbers and passionfruit.

From our partners we have fresh Mahi and tuna from fisherman Ryan DiPasquale, Fiddlewood Farms fresh locally made goat cheese​, and local coconut vegan ice cream in various local fruit flavors from I-Sha.

Spring is rapidly making way for summer! Dragonfruit are blooming, watermelon trials are going well. Pineapple plants are setting fruit. Luca is excited about planting more sweet potato to keep Pete happy. (Are you reading this, Pete?)

Also figs are bursting with new buds. Hopefully we’ll have loads of fruit in a few weeks.

 Q&A Wednesday: many questions were asked and answered when Farmer Luca appeared with Farmer Grantley of GLG Plants & Produce on the “It’s Your Perspective” YouTube live streaming talk show with hosts Ras Kimba (David Christian, CHS ’83) and Ras Soup (Campbell Carter) last night. They talked for about an hour about farming, the state of agriculture today, and the Taste of St. Croix. Their 4/12/2016 interview is archived on YouTube.

We look forward to seeing friends at the Taste tomorrow night! Stop by our table and say hello! If you are not attending, we urge you to make a reservation at Chef Ken Bigg’s kitchen over at Galangal for a lovely night out! Chef Ken wins the ARTfarm Chef of the Week award for personally delivering seven boxes of fresh frozen fish carcasses he saved for our composting system. Nothing says “I love you” to this farmer like a tower of fresh fish parts on your doorstep!

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.

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