Hope all you wonderful moms and nurturers out there had a great Mother’s Day on Sunday. We got over a quarter inch of rain on the farm, the perfect gift!
Thanks to all who came out and supported Luca’s art exhibition this past month.
Farmer Luca especially wants you to know that, when preparing our relatively small late-season beets, you may find it much easier to peel the rough skin off after steaming instead of roasting. Post-steaming, the jackets release with just a pinch of the fingers, while roasting will largely entail the use of a paring knife. So for those of you looking for efficiency in your culinary preparations, consider the steam method. Be sure to save the beautiful pink steam bath water for use in a vegetable broth. You can add a little miso to it and it is ready as a light consommé.
ARTfarm Wednesday, 3–6 p.m.: Calling Faye, come in Faye: loads of pineapples! Also fresh sweet salad mix, “macro” (large micro) greens, bunched arugula, radishes, beets, Italian basil, a few tomatoes, a few cucumbers, and local raw honey from beesteward Errol Chichester.
Luca’s and Mike’s art exhibition is closing today (Saturday), with the last viewing from 11 AM – 2 PM. So after you pick up your fresh veggies, head over to Peters Rest if you haven’t had a chance to see this inventive collection of new watercolors and abstract sculptures from these two men of industry. Admission is free.
Organically grown just for you, with stored rainwater that is a mere memory of beautiful darkened skies that passed over us at least three or four months ago: Sweet salad mix, bunched arugula, radishes, beets, a few tomatoes and cherry tomatoes, a few cucumbers, Italian basil, green coriander, fresh onions, scallions, pineapples, and raw honey from Errol.
When it’s this hot, you’ll want to cool down with a nice green salad for dinner. May be a little fruit salad with some fruity ice cream on the side for dessert. Something light and cool.
Freshly harvested before sunup this morning, and ready for your table: ARTfarm sweet salad mix, microgreens, a few tomatoes, a few cucumbers, beets, radishes, onions, Italian basil, pineapples, serrano peppers, and zinnia flowers. From our partner, I-Sha, local fruity ice cream.
Come out and keep Farmer Luca company!
Don’t forget this Friday: there will be a closing fete at Walsh Metal Works Gallery. If you have not seen “Men Of Industry”, or would like to talk to the artists about their work, now is the time! Friday, May 8, from five till 8 PM. Peters Rest behind the Coca-Cola plant.
Sweet salad mix, bunched arugula, a few cucumbers, tomatoes, beets, carrots, radishes, scallions, a few onions, Italian basil, mint, sage, rosemary, serrano peppers, pineapples, zinnia flowers, eggs from Marti Gotts’ hens, and ice cream from I-Sha.
Coming up next weekend, May 8th, from 5pm-8pm – the closing of the Men Of Industry show at Walsh Metal Works Gallery featuring Mike Walsh and Farmer Luca’s work. There’ll be a little Q&A session with the artists. Come enjoy a glass of wine and a last look at these works in the gallery!!
There was a substantial brushfire at Castle Nugent just east of us last night, and though we went to help our neighbors, we did not experience any active fire on our farm last night. Thanks to everyone who expressed concern, offered help or simply checked in with us yesterday and today!
We’ve got lots of beautiful lettuce and quite a few bunches of gorgeous beets with delicious leafy tops today! Come down the South Shore 3-6 pm today and enjoy this flavorful early summer produce! Sit in our breezy shaded farmstand and enjoy a little cup of ice cream!
Freshly harvested early this morning for you: Sweet salad mix, teen arugula, microgreens, macrogreens, a few cucumbers, beets, carrots, onions, Italian basil, tons of beautiful scallions, a few tomatoes, a few passionfruits, a few pineapples, a handful of brave and resilient zinnia flowers, and from our partner I-Sha, locally handmade vegan fruit flavored coconut-based ice cream. Enjoy!
The ARTfarmers enjoyed a local dinner sunset sail with the Bon Bagay team recently. The boat chefs have been visiting us regularly all season long for their farm-to-galley menus, and we had to go and see what they were doing with all our produce. It was so relaxing to be out on the water in the starlight and we are still marveling at the various, off-the-charts tasty, creative courses Chef Jamey Hughson put together. If you haven’t been out west to enjoy this secret gem of an experience, give them a call (340-277-7660) or make reservations on their website. They are headed down island in late June for a few months to work on the boat, so hurry and get a reservation in now! The boat seats six but singles and couples are welcome to mix from different parties. Treat yourself!!
Today we have MINT for your Kentucky Derby mint juleps, and a few ARTfarm pineapples today for the early birds! Also on today’s list: Sweet salad mix, teen spicy salad mix, arugula, microgreens, macrogreens, a few cucumbers, a few tomatoes, yard long red beans, onions, scallions, beets, carrots, lots of radishes, dandelion greens, bagged kale, mini bell peppers, Serano peppers, Italian basil, sage, rosemary, mint, zinnia flowers, and amazing local fruit flavors of vegan coconut ice cream (from our partner I-Sha).
Things are greening up on the South Shore! Come check things out!