Tag: lemongrass

ARTfarm Saturday AM: peak season food JOY… 2/8/2025, 11am – 12 noon

More gorgeous heirlooms coming in from the field at ARTfarm!

Sorry for the late notice! Set your alarms for tomatomorrow, Saturday mid-morning farmstand! It will be first come first served.

As we keep saying in these cooler months, it’s a great time to ask about volunteering on the farm, or tell a friend if you know someone who might be interested in learning more about sustainable, regenerative gardening practices — we would love some help in the gardens and with a few other tasks as well. Profit margins for organic produce are surprisingly thin for a small mom and pop organic farm operation, and volunteers have always been crucial elements of our system.

If you have reached out to us about volunteering and we haven’t gotten back to you yet please be persistent. This is our busiest time of year. We could still use your help. Just reach out again!

No reservations; first come, first served. We really appreciate your support.

Eat the whole thing! These crunchy ARTfarm radishes are sold with fresh, delicious green tops. The tops are great rinsed, chopped, and dropped into, sprinkled over, or wilted on just about any savory dish you are making! Slightly peppery (less so when cooked), and oh-so-good for you!

Plenty for All

  • Sweet salad mix (tender, and sweet from the rain)
  • Teen arugula
  • Baby arugula
  • Baby spicy
  • Sweet and spicy salad mix
  • Slicer tomatoes
  • Cherry tomatoes
  • Cucumbers (Japanese)
  • Kaffir lime leaves and limes (fruit)

Early Birds

  • Heirloom and slicer tomatoes
  • Watermelon (yellow and red, cut and whole)
  • French breakfast radishes with edible green tops
  • Large pink radishes with edible green tops
  • Green sweet peppers
  • Italian basil
  • Cilantro
  • Dill
  • Small leaf oregano
  • Lemongrass

Grateful for your support! See you Saturday 11am – 12 noon!

ARTfarm Wednesday PM: SALAD options, heirloom TOMATOES, cukes, peppers, herbs and more… 2/5/2025, 5 – 6 PM

Gorgeous, sweet cucumbers at the peak of season. Our heirloom varieties are sweet and crunchy with very thin skins.

Christmas/winter winds are toughening up the tomato vines and encouraging more sweetness in the fruits! Wednesday afternoons and Saturday mid-morning are starting to be more regular. Still holding off on the timeslot reservations at this point. It will be first come first served Wednesday.

As we keep saying in these cooler months, it’s a great time to ask about volunteering on the farm, or tell a friend if you know someone who might be interested in learning more about sustainable, regenerative gardening practices — we would love some help in the gardens and with a few other tasks as well. Profit margins for organic produce are surprisingly thin for a small mom and pop organic farm operation, and volunteers have always been crucial elements of our system.

If you have reached out to us about volunteering and we haven’t gotten back to you yet please be persistent. This is our busiest time of year. We could still use your help. Just reach out again!

No reservations; first come, first served. We really appreciate your support.

It’s a long road to a tomato. But a short visit to the South Shore for some of these sweet ARTfarm flavor bombs.

Plenty for All

  • Sweet salad mix (tender, and sweet from the rain)
  • Teen arugula
  • Baby arugula
  • Baby spicy
  • Sweet and spicy mix
  • Slicer tomatoes
  • Cherry tomatoes
  • Cucumbers (Japanese)
  • Kaffir lime leaves and limes (fruit)

Early Birds

  • Heirloom and slicer tomatoes
  • Pomegranate fruits
  • Zinnia flower bunches
  • French breakfast radishes with edible green tops
  • Large pink radishes with edible green tops
  • Baby ginger
  • Jalapeño peppers
  • Green cayenne peppers
  • Italian basil
  • Cilantro
  • Dill
  • Parsley
  • Small leaf oregano
  • Lemongrass

Big love to all! See you Wednesday 5 – 6pm!

ARTfarm Wednesday PM: SALAD options, a rainbow of WATERMELON, cukes and more… 1/29/25, 5 – 6 PM

There are 30 young adults training to become conservation planners in a group initiative with several natural resource and agriculture groups in St. Croix and Vermont. We were grateful to have them visit the farm in January and help us plant pineapples into paper mulch.

Hello sweet people! We are starting to roll out more food! Tomatoes dem comin’! Wednesday afternoons and Saturday mid-morning are starting to be more regular. Still holding off on the timeslot reservations at this point. It will be first come first served Wednesday.

As usual at this time of year, it’s a great time to ask about volunteering on the farm, or tell a friend if you know someone who might be interested in learning more about sustainable, regenerative gardening practices — we would love some help in the gardens and with a few other tasks as well. Profit margins for organic produce are surprisingly thin for a small mom and pop organic farm operation, and volunteers have always been crucial elements of our system.

Big thanks to the AmeriCorps group for their help prepping and planting pineapples! From their website: “The White River Natural Resources Conservation District in Vermont, the Virgin Islands Women in Agriculture Association (VIWIAA), and the Bennington County Natural Resources Conservation District have spent the past three years building “Farm Force,” a professional workforce development certification program that bridges Vermont and the US Virgin Islands. This year, we proudly partnered with the Working Lands Conservation Corps (WLCC), a new AmeriCorps initiative sponsored by the USDA-NRCS and the National Association of Conservation Districts (NACD), to train 30 young adults in Conservation Planning and Regenerative Agriculture over the course of one year.”

Virgin Islands Women In Agriculture Association (VIWIAA) workforce development!

No reservations; first come, first served. We really appreciate your support.

watermelon cut into chunks and bagged in plastic
Sweet juicy watermelon. We pre-cut to make sure you don’t get a dud, and to share the harvest. Heirloom varieties, so toss the seeds in your yard and see if you can get a vine going!

Plenty for All

  • Sweet salad mix (tender, and sweet from the rain)
  • Baby arugula
  • Baby spicy
  • Sweet and spicy mix
  • Cucumbers (Japanese)
  • Watermelons (yellow, orange, red – cut and whole)
  • Kaffir lime leaves and fruit

Early Birds

  • Cherry tomatoes
    Heirloom and slicer tomatoes
  • French breakfast radishes with edible green tops
  • Large pink or white radishes with edible green tops
  • Baby ginger
  • Green hot peppers
  • Cilantro
  • Small leaf oregano
  • Lemongrass

Big love to all! See you Wednesday 5 – 6pm!

ARTfarm Saturday AM: all the SALAD mixes, WATERMELON & MORE… 1/25/25, 11am – 12 noon

Scrumptiously sweet yellow watermelon at ARTfarm.

Hello good people! We are finally getting rolling this season with Saturdays. We are not going to do reservations at this point. It will be first come first served. We are a little understaffed as some of our regular helpers have not been available.

As usual at this time of year, it’s a great time to ask about volunteering on the farm, or tell a friend if you know someone who might be interested in learning more about sustainable, regenerative gardening practices — we would love some help in the gardens and with a few other tasks as well. Profit margins for organic produce are surprisingly thin for a small mom and pop organic farm operation, and volunteers have always been crucial elements of our system.

Big thanks to the Americore group for their help prepping and planting pineapples!

No reservations; first come, first served. We really appreciate your support.

Teen spicy mix harvested fresh at dawn, in your fridge next day! Keep the air out of the bag and these will last a long time, to eat straight, mix with other salad greens, use as a garnish or bed for an entrée, wilt in a dish for a slight pepper flavor…

Plenty for All
Sweet salad mix (tender, and sweet from the rain)

Baby arugula

Baby spicy

Teen spicy

Cucumbers (Japanese and slicer types)

Watermelons (yellow, orange, red – cut and whole)

Large pink or white radishes with edible green tops

Kaffir lime leaves and fruit

Pomegranates

Early Birds

Cherry tomatoes

Baby ginger

French breakfast radishes

Italian basil

Cilantro

Small leaf oregano

Lemongrass

Big love to all! See you Saturday 11am – 12pm!