Sorry for the late notice! We just got in from transplanting more lettuce and some scallions for you folks by flashlight!!
Yes we will be open tomorrow (Saturday) December 1st for our regular Saturday hours, 10am – 12 noon.
You want the good news first or the bad news?
Good news: we have in the morning for ya: good quantities of three kinds of watermelon (including a yellow one!), TONS of delicious cucumbers (two kinds), butternut squash, a few bags of baby arugula and baby spicy salad mix, spicy radishes (become completely mild when cooked), turnip greens, Italian basil, lemon basil, Thai basil, garlic chives, dill, small amounts of cilantro, rosemary, lemongrass, holy basil, cheerful cut zinnia flowers, pineapple plants, and native trees
Bad news: lots of our lettuce is still too small after all the caterpillar carnage and rain damage, so no sweet mix until next week, probably Wednesday.
We appreciate your support and look forward to seeing you in the morning!
Halloween flew by like a tropical bat, Diwali brought us its hopeful message of good defeating evil, and the elongated election season is nearly over; it is time to turn our thoughts back to family, gratitude, the simple things.
We are thankful for the many dedicated customers who are eager for ARTfarm to reopen! And for eleven inches of rain that fell over the first two weeks of November, decisively ending our water shortage – but also destroying the first lettuce crop of the season and creating some other setbacks. (We’re seeing major damage to melon vines and papaya trees and possible crop failures on ginger and some of our tomatoes.) But staying grateful that some of our gardens are recovering from all of the drenching!
We will be open for a special holiday farmstand on Wednesday, November 21st, 3pm – 5:30pm with a bumper crop of beautiful cucumbers and smaller quantities of a few other things including a limited supply of salad greens. Here’s the full list:
Lemongrass, garlic chives, Italian basil, rosemary, spicy radishes, two types of cucumbers, some teen spicy greens, baby arugula, a few bags of sweet mix, green papaya, wild cucumbers, some small bulb onions with large green tops (use like scallions), a few marigold and zinnia flowers. And ARTfarm turkey and chicken eggs! Super fresh!
Need a thoughtful gift for the holiday? This is a great time of year to get plants in the ground. We’ve got pineapple slips, fig trees, and native drought resistant shade tree saplings available for sale!
Tomatoes will come in around December 15th.
Grandma’s Fabulous Cucumber Salad that Luca loves (as told to Christina)
There is no recipe for this.
First of all don’t measure anything.
Mandolin a cucumber into thin slices and thinner than anything you’ve ever experienced in your life. Paper thin. Then cover them in water and add an unspecified amount of too much salt. Then go away and do other stuff. Come back in a couple of hours.
Rinse the heck out of them when you come back from your other activities and make sure they’re not too salty.
Rinse them again and again and squeeze them to get the salty water out.
Let them drain in a colander for even longer. Do other things.
Chop up a couple of scallions.
Add a big spoonful of mayo per cuke. Dress with vinegar and basil. Toss.
So just make sure you have:
Maybe about half a cucumber per person
A bunch of scallions (green onion tops or garlic chives work too)
A generous handful of salt
A few spoonfuls of mayo
A little basil (could be dried if you don’t have fresh)
We want to give a great big thank you to all of the people who have made our lives possible and made them better. We are grateful that we have a place to farm, and the tools and supporters to make that happen.
If you are doing some holiday shopping this weekend, consider an ARTfarm gift certificate for your loved ones. We also have beautiful one-of-a-kind monoprints and original artwork available through our gofundme fundraising efforts to rebuild our seedling house and art gallery that were destroyed by Hurricane Maria. We’ve raised nearly $4,000 of the $23,000 needed, GIVE THANKS!! Visit http://gofundme.com/artfarmllc to donate and get an original piece of ARTfarm art!
A special thank you Bob Boyan and our other super farmer volunteers.We’re grateful that there are amazing customers and chefs who appreciate the stuff we grow and the work that goes into it, and regularly buy our produce. We are thankful for the family members and volunteers that have been helping us with removing debris, weeding gardens, rebuilding fences and demo-ing our destroyed buildings.
The farmstands have been very slow, we know that many of our loyal regular customers are off island right now. We are dividing our time between fundraising, rebuilding, and producing food and art, with the hopes that people will come back in a month or so to be here for the holidays and eat our food!
Enjoy the holiday season! We will see you soon! Love, ARTfarm
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.