ARTfarm Pickups Wed. March 1st! Reservations 4 – 6:30 pm, OPEN for all 6 – 6:30 pm

Japanese cucumbers are still juicy and crunchy in drought conditions when grown on a Hugelkultur bed at ARTfarm – a garden area where logs have been buried underneath to hold moisture and mycorrhizal activity.

Get your fresh flavor foodie freak on! ARTfarm in winter has salad greens and so much much more! We select obscure veggie varieties with the best flavor!! All. The. Tomatoes (so-sweet-they-stand-in-for-dessert juicy heirlooms, cherries, slicers) plus no-peel-em crunchy tender cucumbers, kale, radishes and turnips, zucchini, arugula, spicy greens, hot peppers and more. Reservations open on Tuesdays and Fridays, to hold you a spot for a scheduled pickup, on Wednesdays and Saturdays. Sign up below for one of 75 reserved pickup timeslots, for Wednesday starting at 4 pm! If you missed this signup, there will be another one in less than a week. You can also swing by at the last half hour for open shopping, but reserved customers will head to the front of the line!

Please wear a mask at the ARTfarm pickup table. Instructions below if you’re new. Can’t find the confirmation email? Click HERE. If you need to contact us, text or call the farm phone, (340) 514-4873. Welcome!

  1. Check out our different size preorder ‘farmshare’ selections listed below
  2. See details and a list of extra add-on items available first-come-first-served during your pickup time
  3. Click the link and fill in our quick reservation form. (Reserve an earlier pickup time to catch these first-come-first-serve items)
  4. More details for newbies below!

Brisk farm workouts in peaceful breezy nature available: We’re looking for volunteers (non smokers). Luca could use a hand even if it’s only for two hours at a time, mainly to do garden bed preparation. You can get a great ab and full body workout, mostly standing using rakes and hoes. There is also sifting of compost, hand weeding, late day transplanting and more. Learn about market gardening, construction, food prep. Fast walkers encouraged. Could convert to part-time employment depending on skills and efficiency.

Farmshare choices for Wednesday, March 1st, 2023:

We will have 75 timeslots/farmshares available for scheduled pickup Wednesday. You can also order and specify a neighbor, friend or family member to pick up your order and theirs. The minimum order is one farmshare, and you CAN order more than one farmshare. At the farmstand, you can choose from remaining add-on extras and we’ll total your order. We are chronically understaffed and need to keep farmstand hours brief; add-ons and extras are not currently available independently of a farmshare minimum purchase.

SPICY SQUASHY farmshare, $35, will include:
    • 1 bag of sweet salad mix
    • 1 bag of teen spicy salad mix
    • 1 pint cherry tomatoes
    • 1 lb. heirloom tomatoes
    • 1 lb. zucchini/squash
BIG TEEN ARU farmshare, $39, will include:
    • 2 bags of sweet salad mix
    • 1 bag of teen arugula
    • 1 pint cherry tomatoes
    • 1 lb. slicer tomatoes
SWEET n’ CHERRY farmshare, $14, will include:
  • 1 bag of sweet salad mix
  • 1 pint cherry tomatoes
TOMATO farmshare, $10, (makes a great addition with another share) will include:
  • 1 lb. heirloom tomatoes
  • 1 lb. slicer tomatoes
Extra Add-Ons (non-reservable)

(Must accompany farmshare purchase, these items cannot be purchased individually. No reservations on these items, they are all first come first served during your pickup slot):

early birds:
    • Mediterranean FIGS
    • TOMATO 2nds
    • teen SPICY SALAD MIX
    • Japanese heirloom CUCUMBERS
    • KALE
    • sweet PEPPERS
    • SWEET POTATOES
    • ONIONS with green tops – YUM
    • ZUCCHINI/Summer SQUASH
    • various Winter SQUASH/PUMPKINS including Delicata!
plenty:
    • fresh mixed LETTUCE heads
    • fresh ROMAINE lettuce heads
    • hot PEPPERS
    • CARROTS with juicable tops
    • slicer TOMATOES
    • HEIRLOOM tomatoes
    • CHERRY tomato pints
    • Italian DANDELION greens
    • RADISHES with green tops, $3/bunch
    • assorted HERBS bunches: $2 each
    • baby GINGER: $3.50/bag ($7 half pound)
    • baby TURMERIC: $3.50/bag ($7 half pound)
    • PINEAPPLE slips to grow-ur-own: $2-3 each as sized
Herb bunch choices for this distribution

(Available as EXTRAS or included in farmshare)

  • Italian (Genovese) basil
  • Lemon basil
  • Holy basil
  • Thai basil
  • Cilantro
  • Dill
  • Garlic chives
  • Kafir lime leaves
  • Lemongrass
  • Parsley
  • Scallions

Please contact us immediately by TEXT or PHONE at (340) 514-4873 if you have reserved a farmshare and cannot pick it up. Supply is limited, demand is extremely high and someone else will gladly purchase your share, if given enough time to respond. We have limited time for distributions and they are scheduled. Our produce is harvested fresh and needs to go home with you same day. This is an honor system since we are not collecting payment until pickup. We do not have cold storage for uncollected shares.

New to ARTfarm? HOW TO ‘ORDER’:

During the COVID era we switched to a pre-order system instead of open farmstands, and customers preferred the predictability and drastically shorter wait times. So we’ve stuck with it, for now.

1. Order/reserve at least one farmshare (minimum purchase) and choose your timeslot ahead on our website form (the link above)

2. The signup form will show you a “Thank You” page and send you a confirmation email if submitted successfully. If you don’t find it, please check your spam/junk, trash, inbox tabs, and ‘all mail’ folders for the confirmation email, and search for noreply@jotform.com – this has been a common problem for several customers and with a little searching they typically find it. For more tips, visit our Help page.check for your confirmation email so you know your name will be on the list!

2. Please arrive in our parking lot on time but not more than 10 minutes early to prevent traffic jams and longer wait times. We appreciate your cooperation!

3. At the stand, please bring a mask. We’ll call your name during your timeslot in order of signup. Let the farmer handle the produce for you; Choose extras from first-come-first-served availability; Wait to bag until we’ve totaled up your items; Bring change, cash or check and pen; drop payment in the blue bucket, we try not to handle cash.

Please note: With all the flu and viral infections circulating and effects of the “tripledemic”, some of which we have experienced, and Farmer Luca caring for his elderly folks who are immune compromised, we’d appreciate if all customers would help us stay healthy and working, and PLEASE wear a mask and maintain social distancing when interacting with us at the ARTfarm stand this winter season. We went maskless for a while, and hope to loosen restrictions again soon, but for now please help us healthy at work, and protect our family and friends! We shall do the same! We are all one! Grateful for life!!

ARTfarm is a tiny mom and pop family farm who have been growing food with sustainable organic and permaculture methods on St. Croix since 1999. See our FAQs for more info!

Thank you!

The signup form will show you a “Thank You” page and send you a confirmation email if submitted successfully. If you don’t find it, please check your spam/junk, trash, inbox tabs, and ‘all mail’ folders for the confirmation email, and search for noreply@jotform.com – this has been a common problem for several customers and with a little searching they typically find it. For more tips, visit our Help page.

Need help with the pre-order signup form? (Click here):
Q: I can’t seem to order more than one item.

A: We have designed our order form not to allow any one customer to purchase all of one extra. Sharing is caring. If you’d like extra of something (beyond what you could reserve through our order system), put it in the comments with your order, and remind us at your pickup time: if we can supply it to you we’ll do our best. If you are in the food service industry and looking for bulk availability, please contact us; our order form is for individuals and families to place a single order for a scheduled pickup.

Q: My order isn’t going through.
  • if the automated confirmation email is not immediately found, check your spam folder
  • and the ‘all mail’ folder
  • make sure all required fields are filled/selected
  • just try again
  • use a cellular device (smartphone or tablet) that isn’t using WiFi internet
  • restart your browser/device
  • clear your cache and cookies in your browser/device
  • reboot your router (unplug it for a minute and plug in again)
  • visit our “help” page for additional tips
Q: The form says I didn’t enter my email, but I did.

Our pre-order form requires everyone to type their email in twice, and makes sure the two match exactly. We had a lot of customers in such a rush to get their order in that they’d spell their own email incorrectly and then complain that they could not find the confirmation email. Our ‘type it in twice’ system ensures that you’ll find any email mistakes before you submit the pre-order form.

Q: I ordered before, but I’m not getting your emails.

Our pre-order form does NOT automatically sign you up for an ARTfarm email subscription. Do that HERE!

What Do We Do With All This Zucchini?

Okay, a few customers were asking for ideas on what to make with zucchini and summer squash. Well, the volume of culinary creativity can just about meet the volume produced by our giant Hugel-bed-fueled squash vines. Here are a few of our faves:

Zoodles

Gluten-free products abound in the grocery store, but they can be really expensive compared to their wheat-based inspirations. $6 for a 1lb. box of GF corn and rice pasta? How about an alternative that has all the nutrition of the mighty ZOOK?

Basically, everything but the seedy core of a zucchini or summer squash can be cut into quite narrow pasta-like noodles, lightly baked and then stored in a ziptop bag in the fridge for 5-7 days. You can get a $25 bulky, entertaining kitchen gadget called a spiralizer to make hilarious fifty-foot continuous noodles from a zucchini while spitting out the core, or just use a mandolin or other handheld julienne-inducing type of potato cutter along the length of the squash for zoodles. Check YouTube for lots of videos of happy people, mostly moms, making zoodles.

Zucchini releases a lot of liquid when cooked, so unless you’re going to put them directly into soup broth, it’s a good idea after slicing up your zoodles to place them on a cookie sheet on clean (non-fuzzy) dishcloths or paper towels, salt-an-pepa them and toss a bit, and bake them in a very low oven for about 15 minutes. Then gently squeeze them out in another dry dishtowel to remove more of the liquids.

To cook, just make your favorite spaghetti sauce – and about 5-7 minutes before it’s done, throw the appropriate amount of zoodles in the pan with the sauce to warm up a bit and cook just a little. If you’re not feeling saucy, just sauté them in butter and crushed garlic until tender, 5 minutes or so. Try throwing them on the grill! Who knows what will happen! It’s crazy! Experiment!!

We find these yummy and very filling. Plan about 1 medium sized squash per person. Makes nice re-heated leftovers, too. And if you really get tired of them, bake them into zucchini bread, see below.

Stuffed Zucchini Ideas

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We love seeing what you do with our produce! Here is a stuffed zucchini with a side salad! Thanks Isabel Cerni & family!

So, this isn’t so much a recipe as it is a brainstorm. A brief survey of stuffed veggie recipes shows the basic options of what to put in the cavity of the zucchini or summer squash after scooping out the seeds:

  • Stuffing, as in American Thanksgiving type with breadcrumbs, carrots and celery, and some kind of soup
  • A meatloaf-like mixture for meat lovers
  • A greek version with feta and cherry tomatoes drizzled with olive oil
  • A pizza-like option with grated parmesean cheese, sauteed veggies, mushrooms, tomatoes and the like, topped with mozzarella and basil.

All of these fillings do well with some sautéed onion, salt and pepper to taste, some fresh herbs (experiment!) and some of the zucchini chopped finely, mixed in. You can add any cooked grains: breadcrumbs, polenta, wild rice, quinoa, amaranth! Go nuts and add some crunchy seeds and nuts! Stir an egg into the mix for more protein!

Some recipes recommend pre-baking or grilling the zuc-canoes before filling, others don’t.

After assembly, bake the zu-boats in a baking pan so you catch any errant juices. Depending on the filling and how big your zukes are, they’ll probably bake for 20-40 minutes. Poke ‘em with a fork to see if the squash is tender. Check a real recipe if you’re wanting more guidance.

This is the kind of recipe you really can’t do wrong (especially if you pre-brown any meats/sausage), so go freestyle! Let your kids load up these little pirate veggie boats! Ahoy!

Zucchini Bread

Oh the GLORY of this semi-guiltless snack! Spread it with butter or cream cheese, nosh it toasted or right out of the fridge… Form it into muffins, loaves, mini cupcakes… Makes a great travel companion and gift. Our new favorite recipe is a gluten-free version cribbed from several cookbooks…

This sweet snack bread can be made with zucchini plus a fibrous fruit to sweeten it. The sweetening fruit could be a banana, a soursop or sugar apple seeded, it could be a stateside apple or pear, whatever is on hand and longing to leave your fridge. (Citrus would probably be too wet, so you would need to adjust the recipe, or go with a mealy-fleshed fruit.)

Ingredients (one loaf for you and one for a friend or the freezer)

2 cups shredded zucchini, (gently wrung out in a dish towel to remove excess moisture)

1 cup shredded or mashed sweet fruit (apple, sugar apple, soursop, banana etc.

3-4 cups almond flour (if you’re a little short, you can substitute another gluten-free flour or some coconut flour)

1 1/2 teaspoons baking soda

6 eggs

Spices to taste: 4 teaspoons cinnamon, 1 teaspoon sea salt, 1 teaspoon nutmeg or slightly less of cloves, 1 teaspoon ground (or fresh) ginger.

Sweetener to taste: half a cup of honey or coconut sugar or whatever sweetener you like. If it’s very liquidy, like maple syrup, adjust the recipe accordingly so you don’t wind up with too runny of a batter. Depending on what fruit you added, you may need less sugar. The sugar adds to the texture. We like using a super brown sugar like the coconut sugar or muscavado because it is less sweet tasting. You could try molasses, too!

Directions

Preheat the oven to medium temp, 350-375 or so. Using a little butter or coconut oil, grease up two loaf pans and then line them with parchment paper. I usually butter the parchment paper if it overlaps so it sticks to the pan really well.

Grate the zucchini onto the center of a dish towel. About two big zucchinis will make 2 cups of shredded zucchini. Gather up the corners of the dishtowel and squeeze out all the juice over the sink or — over a jar and reserve for veggie broth or to feed your dog etc.

Mash or grate your fruit item,  removing inedible core/seeds/peel.

Beat together the eggs, sweetener and (mashed or grated) sweet fruit until well combined and frothy. Add in your grated zucchini and toss again until everything is nicely coated.

Place the dry ingredients (almond flour, spices, baking soda) in a mixing bowl and toss them together until they’re well incorporated without clumps. About a third of the bowl at a time, add the dry ingredients into the wet and mix until wet.

Divide the batter into the two loaf pans and even them out a bit with a spoon.

Bake loaves for about 40 minutes until the top looks dry and a toothpick comes out clean. If you do this as muffins they will bake faster. Remove them from the pans after they’ve cooled a bit.

Zucchini Miscellani

There are many, many more uses for squash.

  • Sliced lengthwise they are gorgeous on the grill and take well to a marinade and a smoky flavor. Then you can roll them up and make some kind of fancy canapé or add to a shish kebab, Yum!
  • Anywhere you might have used carrots, broccoli or string beans, use zucchini squash.
  • They make a fantastic gluten free replacement for lasagna noodles in a veggie lasagna. (Slice on a mandolin, and prepare as zoodles above to remove some of the moisture beforehand)
  • They make a very elegant and colorful layered veggie side dish. Use a combination of green zucchini and yellow summer squash, layered with some goat cheese and pinenuts or pumpkin seeds in a glass casserole dish with salt and pepper. A little rosemary or tarragon is great in there, or perhaps a curry flavor? Vegans could probably go with babaghanouj in between…Cover and bake for 20–40 minutes depending on how big of a casserole dish, how thick you sliced him, and how soft you like ’em.
  • Use them as bowling pins, doorstops and throw toys for your dogs if you still have too many zucchini.