In the off season, when the tomatoes are NOT bursting off the vines, you’d think we would take it easy, go to the beach, or do some cool new paintings.
Not so, friends.
The off season is when we catch up on infrastructure projects. Luca has been cutting trenches with a skid steer using a hydraulic trenching attachment in our pastures, to bury water lines for our upcoming livestock project. We’ll be experimenting with multi-species grazing and micropasturing. We’re burying the polyethelene pipe so that it will be protected from UV damage, heavy equipment, fire, and chewing animals. It should last just about forever.
Happy shiny Saturday! Today’s farmstand features tender microgreens, baby mix with lettuce, mangoes, scallions, garlic chives, Italian and lemon basil, lemongrass, kangkong (asian water spinach), Sweetface chocolates, coconut-based ice creams, and honey!
Amazingly, Luca was able to find one more row of lettuces that survived all the rains and so there will be lettuce in the baby mix today! This may truly be the last cut lettuce of the season.
We’ll see you all at our booth #7 at the Mango Melee tomorrow at the St. George Village Botanical Gardens! We’ll be there with farmer Aberra Bulbulla, selling mangoes, pineapple slips (baby plants), jackfruit, breadfruit, young fruit trees and more.
Come out to this fantastic annual event that takes place at the height of mango season on St. Croix, and taste all kinds of fruits, join the mango eating contest, and shop the many vendors: jams and jellies, tasty local foods, local fruit ice cream, jewelry and fashion, gifts, and fantastic plants and fruit trees for sale! Twelve noon to 6:30pm, get there early as the parking lots fill up quick!
Thanks for your support. We really appreciate our customers.
Today’s stand is open from 3pm to 5:30pm. Pineapples, mangoes, sweet mix, spicy mix, micro greens, cooking greens, scallions, cherry and slicer tomatoes, herbs including lemongrass, lemon and italian basils… ice cream and chocolate.
Come out today with your gardening questions, Farmer Luca will be running the stand!
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.