Hope everyone enjoyed a peaceful Mother’s Day weekend. Lots of love to all the maternal beings in our universe! The ARTfarm delivered an 18 pound baby yesterday and Midwife Luca was there to catch it!
3-6pm today down the South Shore: Sweet salad mix, baby arugula, baby spicy salad mix, bunched arugula, sweet bell peppers, Trini seasoning peppers, serrano peppers, parsley, Italian basil, lemongrass, a few bunches of onions, a few tomatoes, multiple varieties of watermelons, honeydew, loads of papaya, loads of passionfruit, shaddock, fresh ginger root, and fresh goat cheese from Fiddlewood Farm!
Farmer Luca has been growing trials of many different kinds of watermelons and other melons this spring at ARTfarm. Today we will have four types for you to try! (Limited quantities, so arrive early if you possibly can.) Frankly, we love them all, but please give us your feedback on what are your favorites so Luca can plan to grow more of the best ones. They taste sweetest when chilled, if you can wait long enough!
The heirloom watermelon varieties we are growing tend to have many prominent seeds (compared to a commercial supermarket type watermelon). While everyone knows that the modern advent of the seedless watermelon has saved humankind countless tedious hours of spitting, our robust and weighty old fashioned seeds can be useful as more than mere projectiles at an outdoor children’s gathering. Of course they can be saved and planted, but they can also be prepared and eaten: The seeds can be juiced; or sprouted, then ground into a sprouted grain flour and used in gluten-free baking; perhaps a more accessible use for the lay watermelon-seed-eater would be to rinse and dry them, then prepare them much like salty roasted pumpkin or sunflower seeds. Here’s a recipe we found online!
Come to the South Shore this morning and hook up your week with organically produced fresh fruits and veggies, herbs and other treats: Sweet salad mix, teen spicy salad mix, bunched arugula, a few bunches of kale and Kan Kong (Asian water spinach) and of sweet potato greens, loads of bell peppers, all three of our hot/seasoning types of peppers, the end of the tomatoes for this season, Italian basil, parsley, recao (culantro), rosemary, lemongrass, garlic chives, a few bunches of onions, radishes, a couple of shaddock (giant grapefruit-like citrus), lots of passionfruit, pumpkin, various types of watermelons – whole and cut, beautiful papayas, fresh ginger root, and loads of amazing zinnia flowers.
Everything we grow is free of synthetic fertilizers, pesticides, and herbicides. We are not a certified organic farm, but we grow everything as though we were – meeting or exceeding national organic production standards set by the USDA and keeping careful records – because we want to. Healthier for us, healthier for you, healthier for the soil, healthier for the planet. We are health nuts and we want to improve our soil with every crop and we are obsessive about it. Don’t get us started unless you’ve really got some time on your hands! 🙂
We have fresh local goat cheese from Fiddlewood Farms! Freak out! It’s so good!!!
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!
The ARTfarm is back after our ridiculously long “summer break.” (If mangoes are out of season, why not us?) We have some green goodness for you! THANK YOU for waiting…
We’ve got beautiful sweet green zucchinis and round yellow summer squashes! Big beautiful bunches of tender, dark green Ethiopian kale plus two other kinds of kale. Dandelion greens. We’ve also got wild gherkins – these are pasture cucumbers, spiny but delicious as a quick (or slower) pickle. Quick pickle recipe below.
Salads are back! Come early and dig into the farmstand coolers: we’ll have sweet salad mix, baby spicy mix, baby arugula, and green oak leaf lettuce heads.
Early birds may spot one or two pints of our yellow super sweet cherry tomatoes, passionfruits, and fresh figs. (Late birds will still get Ethiopian kale and zucchini!)
Freshly early-this-morning-harvested herbs: thyme, Thai basil, Italian basil, holy basil, lemongrass, garlic chives, recao. Some green (red hot) chili peppers.
Say hi to Santa at the Christmas Boat Parade tonight, and tell him we’ve been really really good at the ARTfarm and we want a pony. No, make that lots and lots more rain.
Farmer Luca’s Wild & Quick Pickle Recipe*
Eating these weedy little cucumbers is a bit like those early childhood experiments where you’d find something outdoors and decide to “make a snack”. Sometimes when we are working in the pastures and run out of water to drink, these juicy little bite-sized cucurbits are just the thing! Nature’s little oasis. This quick pickle is delicious served as a crunchy little side anywhere you’d want a bit of relish.
3 c. tiny wild pasture cucumbers, cut in half 1/2 c. water 1/4 c. vinegar 1 tablespoon salt 1 tablespoon unrefined sugar (muscovado or coconut sugar) 1 teaspoon cumin seed 1/8 c. chopped fresh herbs; tarragon, or whatever is handy, to taste
Briefly dry roast the cumin seed in a saucepan. Add the liquids, sugar and salt and bring to a simmer.
Toss the cucumbers, onion and fresh herbs in a bowl and pack loosely into canning jars.
Pour hot liquid over chopped cucumber mixture to cover. Allow it to sit until just warm, then cover. Eat as soon as cool and/or refrigerate.
Will settle in flavor and taste even better the next day.
*This is a rough, down and dirty farmer recipe, the percentage of all ingredients can be increased or decreased to taste