Tag: zinnia flowers

Salad Greens Pop-Up 4:30 — 5:30pm Wednesday 12/1/2021

Ms. Eurythrma Mongoose in her Finery, ca. 1889. Mixed media on paperboard, 10” x 12.5” ©2021 Marina Gasperi.

Can you believe it’s December tomorrow? Wednesday afternoon pop up at ARTfarm, 4:30pm – 5:30pm. Lots of sweet salad mix, we will not run out of salad mix!!! you can come at 5:30 and still get it. Also radishes, fresh garlic chives, turmeric, dragonfruit and zinnia flowers. Pineapple slips for grow-your-own-ers.

Earlybirds will enjoy baby ginger (first harvest of the season, super thin skin no fibers), Thai basil, lemongrass, fresh Mongoose&Zinnia eggs, and green hot chili peppers.

First come first serve
Please wear a mask and keep social distancing
Bring change and smaller bills or a check

The image above is original artwork from the current exhibition, “Small Life” showing at Café Christine Tues-Fri 10am-2:30pm. Please visit the Café in Christiansted over this holiday time and enjoy this ARTfarm production!

Love, ARTfarmers

ARTfarm Healthy Lifestand 10am – 12noon

Seasoning peppers are pungent little packages of intense fruity pepper flavor with no (or extremely mild) heat. They look like scotch bonnets, and some folks assume that’s what they are, but these things have all the fragrance of the scotch bonnet with none of the pain factor. They ‘taste like the Caribbean’, as Farmer Luca likes to say. They are amazing to add to all kinds of dishes and sauces, and impart a smoky kind of flavor.

One of the great secrets to really tasty food preparation is just to start with really good fresh ingredients. If you do that, you can keep things very simple and they will taste incredible.

This Saturday’s farmstand, 10am – 12noon: welcome to February! Tomato incredibleness continues, with even more heirlooms (please don’t squeeze), loads of fresh sweet salad mix, teen arugula, baby ‘almost micro’ spicy salad mix, tons of figs, beautiful seasoning peppers, sweet bell peppers, assorted spicy hot peppers, no-peel baby ginger and turmeric, lettuce heads, various cooking greens, dandelion greens, endive, Italian basil, lemon basil, Thai basil, holy basil, cilantro, dill, garlic chives, a few bunches of parsley, sage, French breakfast radishes, baby carrots, butternut squash, Thai pumpkin (so so so good with edible skin), and zinnia flowers.

Early birds will also choose from a few bunches of scallions and onions, some watermelon, some cucumbers, and the first of our Hawaiian sweet corn.

See you in the morning!

Sweet-n-Spicy Saturday 10am-12noon

Saturday farmstand: Lots and lots of farm fresh goodies with two checkout lines set up to serve you. We have such insane amounts of stuff that you can easily sleep in and come at 10:30am and still select from of 95% of our offerings.

Loads of sweet salad mix, lots of baby arugula, and lots of baby and teen spicy salad mix; slicer tomatoes, salad tomatoes, heirloom tomatoes, sweet yellow cherry tomatoes, lots and lots of yellow and pink and red watermelons, beautiful sweet mini white bell peppers with thick flesh (use raw or cooked), cooking greens, bok choi, radishes, lettuce heads, Serrano peppers, Indian hot peppers, Thai chili peppers, Italian basil, Thai basil, lemon basil, cilantro, dill, garlic chives, baby ginger and turmeric, a few bunches of onions, a few bunches of carrots, a few cucumbers, lots and lots of figs, and lots of cut flowers.

On our Hurricane Maria recovery fundraising front, we’re up to $24,282 out of $44,000 total funds needed to restore farm buildings including our seedling house and gallery building, and ensure resilience for future events. Check out and share our GoFundMe page at gofundme.com/artfarmllc …and a huge thank you to everyone who has donated!

Love, ARTfarm

Gratitude Season – OPEN Wednesday Nov 21st, 3pm

The epic rains of early November 2018 brought epic rainbows. In this case, leading to the arresting sculpture of Niarus Walker.

Halloween flew by like a tropical bat, Diwali brought us its hopeful message of good defeating evil, and the elongated election season is nearly over; it is time to turn our thoughts back to family, gratitude, the simple things.

We are thankful for the many dedicated customers who are eager for ARTfarm to reopen! And for eleven inches of rain that fell over the first two weeks of November, decisively ending our water shortage – but also destroying the first lettuce crop of the season and creating some other setbacks. (We’re seeing major damage to melon vines and papaya trees and possible crop failures on ginger and some of our tomatoes.) But staying grateful that some of our gardens are recovering from all of the drenching!

We will be open for a special holiday farmstand on Wednesday, November 21st, 3pm – 5:30pm with a bumper crop of beautiful cucumbers and smaller quantities of a few other things including a limited supply of salad greens. Here’s the full list:

  • Lemongrass, garlic chives, Italian basil, rosemary, spicy radishes, two types of cucumbers, some teen spicy greens, baby arugula, a few bags of sweet mix, green papaya, wild cucumbers, some small bulb onions with large green tops (use like scallions), a few marigold and zinnia flowers. And ARTfarm turkey and chicken eggs! Super fresh!
  • Need a thoughtful gift for the holiday? This is a great time of year to get plants in the ground. We’ve got pineapple slips, fig trees, and native drought resistant shade tree saplings available for sale!
  • Tomatoes will come in around December 15th.

    • Grandma’s Fabulous Cucumber Salad that Luca loves (as told to Christina)

    There is no recipe for this.

    First of all don’t measure anything.

    Mandolin a cucumber into thin slices and thinner than anything you’ve ever experienced in your life. Paper thin. Then cover them in water and add an unspecified amount of too much salt. Then go away and do other stuff. Come back in a couple of hours.

    Rinse the heck out of them when you come back from your other activities and make sure they’re not too salty.

    Rinse them again and again and squeeze them to get the salty water out.

    Let them drain in a colander for even longer. Do other things.

    Chop up a couple of scallions.

    Add a big spoonful of mayo per cuke. Dress with vinegar and basil. Toss.

    So just make sure you have:

    • Maybe about half a cucumber per person
    • A bunch of scallions (green onion tops or garlic chives work too)
    • A generous handful of salt
    • A few spoonfuls of mayo
    • A little basil (could be dried if you don’t have fresh)
    • A little vinegar
    • Fun people to share it with!

    We finally got one of our chicken tractors rebuilt after the hurricane. The hens are thrilled with their more comfortable quarters.

    Bok. Bok.