Reap What You Sow. Seeds of Change…

A quick update to confirm the end of our “regular farmstand” season, and more importantly, addressing a few important events here.

We deeply appreciate the sacrifices of soldiers who fought for our freedoms, particularly to protect our Constitution, the right to express and attempt to live our ideals as one nation.

We stand with Black Lives Matter protesters now on the front lines of our nation, fighting for all our freedoms. If some of us are not free, none of us are free. Enough is enough.

We celebrate Pride Month and acknowledge that it is primarily a form of protest because you shouldn’t need a month if it’s who you are. Be who you are. Love is love.

And our advice to graduates, and to everyone fighting a war at the moment: Eat healthy, read books, and get your rest. We need you. We are in, hopefully, and together, a difficult and heavy luteal phase prior to explosive growth of something new.

Reap what you sow. What are you sowing, in your family, in your community?

If you’ve been down to the South Shore recently you know that everything is going into a drought state. We have officially ended our pre-reserved social distancing distributions of the last two months, and are on summer hours: that means we’ll only be open on a pop-up basis if and when we have enough produce to distribute.

Personally and for any farm business we will continue to practice social distancing, in order to slow the spread of COVID-19 in our community.

We are working on some gardening articles to help you all with your DIY farming projects at home!

We love our customers, we miss chatting with you, and we’re proud of everyone in the Virgin Islands working together to flatten the COVID-19 curve. Special thanks to our healthcare and essential workers who are STILL on the job to keep everyone healthy and safe and fed.

It’s not over yet. Stay the course. Soldier on. Protect the most vulnerable. Be the change. We got this!

Love, ARTfarm

Gratitude Season – OPEN Wednesday Nov 21st, 3pm

The epic rains of early November 2018 brought epic rainbows. In this case, leading to the arresting sculpture of Niarus Walker.

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)
    • A little vinegar
    • Fun people to share it with!

    We finally got one of our chicken tractors rebuilt after the hurricane. The hens are thrilled with their more comfortable quarters.

    Bok. Bok.

    Giving Thanks Day

    Happy turkey day from ARTfarm.
    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 to donate and get an original piece of ARTfarm art! 

    The farmers have been hard at work on some beautiful art. We are making some botanical and farm scene monoprints and paintings to help us raise funds for our hurricane recovery efforts on the farm.

    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!

    Our pastured birds eat bugs, weeds and fresh sunflower seeds in addition to vegetarian poultry feed. We hope someday to feed them exclusively from what we can grow on the farm.
    Enjoy the holiday season! We will see you soon! Love, ARTfarm

    Friday Special Holiday Farmstand (closed Saturday) 3-5:30pm

    Santa’s little helpers gave Farmer Luca a hand bringing in the giant watermelons last night! Come and get ’em!

    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…

    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.

    Happy Holidays! ARTfarm OPEN 3-6pm Today!


    Baby! Baby arugula, Baby!

    Lots of beautiful things for your holiday table at ARTfarm this afternoon! Come down the South Shore and enjoy this beautiful day.

    We have plenty of beautiful fresh sweet salad mix, baby and teen arugula and spicy salad greens, and oak leaf lettuce heads;

    Freshly harvested garlic chives, lemongrass, rosemary, recao, and lemon, Italian, Thai and holy basils;

    Ethiopian, dinosaur and purple kale; wild pickling gherkins (click for recipe, halfway down the page) and beautifully domesticated slicing cucumbers, zucchinis and squashes (click for recipes and suggestions), and fresh eggs from Yellow Door Farm.

    Early birds may experience: fresh Mediterranean figs, zinnia flowers and a few cherry and slicer tomatoes.

    Special guest Ms. Wanda will have beautiful gift boxes of Crucian Mead samplers!

    We will be open again on Saturday, December 26. We should have sweet corn, more tomatoes, and a few other additions to the lineup for Saturday.

    Wishing a merry and peaceful holiday season for all. We are blessed to have such enthusiastic customers and the privilege to work with our family and friends on beautiful land. Thanks for your support!