Perhaps marine biologist Sylvia Earle said it best when she ruminated, “The question of today is not will we let nature slip through our fingers, but rather will she will let us slip through hers?”

Clearly, when we act in protection of the environment we are really protecting the people who depend on it. Consider that more than 25% of the world’s fisheries depend on coral reefs. Consider next that a Caribbean-wide study by the Royal Academy of Sciences found that the top two reasons for coral destruction, more than global warming and over-fishing, were 1) Unsustainable shoreline development and 2) Conventional agriculture. Consider again, if you may, that the Journal Science reported that organic mixed-crop agroforestry sequesters more carbon and promotes more water-and-air-cleansing soil biotic activity than even wilderness areas and perservation park lands.

So, with your CSA you are doing more than keeping your dollars in your local community -you are contributing to the conservation of the USVI’s environment and its people with every meal. 

Here at Ridge to Reef Farm in Caledonia valley, we follow the Hawaiian practice of “Ahu Pua’a,” where we take care of our watershed as keepers of the headwaters while providing for the needs of our islands. Well, at least we try our best. We are just people after all, and nobody’s perfect. But together, we are more than people -we are a community. With local organic food production, we live a life where people and nature are one.

Eat slowly. Eat intentionally. Let our healthy land become part of your body. Listen inside.

And after that, let us hear from you -how was your first week? Your feedback will help shape our CSA for weeks and seasons to come!

Good medicine,

~ Nate, Director

WTF (What's That Food)? 

This week's strange food item: Turmeric

Turmeric comes from the root of the Curcuma longa plant and is native in Indonesia and South India. Traditionally it was called "Indian saffron" because of its deep yellow-orange color. It has been used as a healing remedy, textile dye and condiment.

How to use it:

Turmeric can be enjoyed raw or as a powder.

In order to make powder, boil it, dry it and grind it into a very fine consistency.

Powder should be kept in a tightly sealed container in a cool, dark and dry place (if available). Fresh turmeric should be kept in the refrigerator.

Fresh turmeric as well as powder can be used in salad dressings, rice and curry dishes. It also is a great spice to complement recipes that feature lentils.

Meet the Farmer...

Patrick J. Boulger, farm manager

Patrick started his farming career as a child in his father's backyard garden in California. Nonetheless, he had to wait until he was 20 to finally put his hands into Ridge-to-Reef-Farm soil.

Back then he was a student in the Ridge to Reef Beneficial Farmer Training Program where he specialized on Agriculture and Solar Systems (see in the Video below).

Because he just could not get enough, he stayed for the rest of the year 2009 and took an apprenticeship to further expand his knowledge about our valley and the plants as well as animals that live in it. Subsequently he headed further north to  Athens Georgia where he filled the position of assistant manger at Roots Farm. That is where he worked his first CSA. 

After having had a small farming break, he rediscovered his love for dirt and plants and came back to his current home, St. Croix, in last October. Now says he enjoys combining "different skill sets, knowledge, experience and intuition in order to create delicious and healthy food with the help of Mother Nature and a super motivated farm crew."

From the field...

After the first CSA week and some dry days, Patrick was finally able to get on the tractor and work the eight 100 foot rows out in the swales/ fields. To get to the fun part of planting the crew had to further prepare the beds with forks, rakes and hoes.

This is when Matt felt like a princess planting sunflowers all over. I am sure that transplanting eggplants and peppers was not less fun for him and the rest of the crew.

Apart from playing princess in the fields and weeding, the farm crew had a catch-chickens competition. Everyone who has been up at the farm knows that sometimes this is more than necessary (even though the chicken situation is becoming better every day). In order to improve it even more, "Chicken Exodus" plans have already been made. More about that in later editions.

In addition you can look forward to green onions, boc choi, tatsoi, more radishes, kale, collards, a variety of cucumbers and flowers and much more that have been seeded last week and are nourished by the gentle rain we had the last few days.

To be continued...

~ Nadja, apprentice


PO Box 2903 - Frederiksted USVI 00841 - www.visfi.org - info@visfi.org - 340 220 0466
Ridge to Reef Farm @ the Virgin Islands Sustainable Farm Institute

The Week's Harvest

Cucumbers
Lettuce
Radishes
Chard, Collards or Kale
Arugula
Mizuna or Tatsoi
Green Bananas
Green Papaya
Basil
Turmeric
Eggs

Farm Recipes

Green Papaya Salad with Turmeric
by Julia

Makes 6-8 Servings
 
You need:
3-4 medium green papayas (papayas with orange spots are ok too)
2 cloves of garlic
4 small turmeric roots
4-6 basil leaves
3-4 tablespoons olive oil
2-3 tablespoons apple cider or balsamic vinegar
Salt and pepper
 
Directions
1. Peel away tough outer layer of papayas. Once you reach the light colored flesh, keep peeling fleshy layers into a serving bowl until you reach seeds.

2. Peel and chop basil, garlic and turmeric roots very fine then add to papaya.

3. Pour on live oil and vinegar, add a dash of salt and pepper.

4. Toss with hands to blend flavors and let sit for 10-15 minutes for flavors to soak in. Enjoy! 

THANK YOU HOSTS!

Pick-up times

Polly's at the Pier Frederiksted, St. Croix 
Wed 3:30-5:30pm

Barefoot Buddha Charlotte Amalie, St. Thomas 
Thurs 11:30am-1:30 pm 

Miriam's Restaurant Christiansted, St. Croix 
Sun 4 -5:30pm

M2M (member to member)

We invite you to take part in the creation of our weekly newsletters.

Share your recipes and pictures, your experiences with the R2R Farm or your thoughts on sustainable farming matters.

We then will do our best to fit it in and share it in one of our upcoming newsletters.

We look forward to your responses!

Lately, it seems the Virgin Islands have been reflecting with growing intensity the larger story of the world -a painful fall of unsustainable industries, governments, and widespread unrest. Yet these things are not to dread. Instead, they harken an inevitable return to the realities many have forgotten -especially when it comes to food. 

Community Supported Agriculture is an evolution of thinking. You are no longer a "consumer" in your relationship with this food. With your investment you have pledged to be an integral part of your food system, showing your trust and commitment to us farmers, and to the nature that sustains us all. You are healing humanity and the earth by the way you eat, one season, one week, one meal at a time. 

The weekly bags of food we deliver won't feed you for the entire week. They are meant to augment your local food supply and inspire you to eat foods that are organic with a high life-force energy. We have selected the best organic crops to give you a variety of raw and cooking options. This variety will expand throughout the season, and we are so excited you will get to enjoy it as the season unfolds.

Thanks again for taking part in the VI CSA Winter Season. As we dial in our delivery process, please feel free to leave feedback and come see us at the farm!

~Nate Olive, Director

WTF (What's That Food)? 

This week's strange food item: Chaya

Also known as "Mexican" or "tree" spinach, Chaya was listed by the National Academy of Sciences as one of the most "underexploited" food plants in the world. This native to central america and the caribbean has very high levels of protein, calcium, iron, and carotene, & Vitamins A, C, & B. It is also easy to grow and can resist drought (iguanas, however, are a different story). It cooks like collards and can be used like spinach after being boiled. Add your favorite spices  after boiling, draining, and chopping into strips -Nate recommends turmeric & curry!

So why has this not become a major crop? Echonet.org explains, "One consideration with chaya is that it should not be eaten raw. It contains cyanogenic glycosides, which can lead to cyanide poisoning. These are inactivated and released as a gas by frying or boiling for 10 minutes. (We discard the cooking water, but that is not essential.) Brief stir-frying is not adequate cooking." read more about Chaya

**Chaya must be cooked for 10-15 minutes before it can be eaten!!**
 ·In a study completed by USDA, chaya leaves were found to contain substantially greater amounts of nutrients than spinach.

Meet the Farmers...
Ellen E. Nettles 

Ellen's vibrant spirit arrived on St. Croix 11/3/11 as an intern to help us launch our CSA this winter. She already had made farming experiences and she had a vision that sharing community sustainable agriculture practices are key to realizing a peaceful, cooperative, abundant, and enlightened society.

When we lost the connection to her physical body through the Annaly tide pools on December 8th, a strengthened spirit of community and purpose awakened for many of us, unifying our vision at Ridge to Reef Farm and in our local Frederiksted community.  She taught us to appreciate each moment in life. This first CSA delivery is manifestation of that shared vision and a lot of hard work. Ellen planted many of the seeds you will enjoy and her spirit lives strong.

We dedicate this year of CSA to Ellen Elizabeth Nettles.

From the Field...

 It is impossible to describe the sensory explosion that greets you upon arrival at Ridge to Reef Farm. What a place! I arrived on the island a month ago but it feels like much longer. Having come from a small CSA in Connecticut before departing for warmer soils, I was expecting the usual hum and buzz that comes with living on a working farm. But nothing could prepare me for the experience and learning during my stay within this beautifully and intentionally designed landscape.
 
First of all, did you know that papayas can be eaten while they are still green? Or that coconut water is delicious in soups? If you aren’t already amazed listening to this: banana plants are actually grasses, and their squishy light, yellow peels are edible! Every day I discover something new. Time at the farm seems to slow down if not stop entirely, although the work certainly doesn’t! 
 
I am part of the Ridge to Reef Empowering Community Pathways program which is a month long intensive training on a diversity of topics relating to cultivating food, sustainability and empowering community. In total we are 6 people helping to care for our crops, animals and landscape. The shared labor and the good company keep the jokes coming and the laughs rolling.

~Julia Meurice, Ridge to Reef Pathways Program 

   



PO Box 2903 - Frederiksted USVI 00841 - www.visfi.org - info@visfi.org - 220-0466 
Ridge to Reef Farm @ Virgin Islands Sustainable Farm Institute

The Week's Harvest
Cucumbers
Lettuce
Radishes
Carrots
Arugula
Chaya**
Green Bananas
Green Papaya
Basil
Thyme
Turmeric
Oregano
Welcome gift (CSA bag)

**IMPORTANT: Please refer to the WTF section of the newsletter for cooking instructions!!!


THANK YOU HOSTS!

Pick-up times:

Polly's at the Pier Frederiksted, St. Croix 
Wed 3:30-5:30pm

Barefoot Buddha Charlotte Amalie, St. Thomas 
Thur 11:30am-1:30 pm

Miriam's Restaurant Christiansted, St. Croix 
Sun 4 -5:30pm

Farm Recipes

Chaya-Papaya-Pan
by Patrick

You need: 
Bag of Chaya (NEVER EAT RAW) 
1 green papaya 
1 onion 
1 garlic head 
oil
a pinch of salt
pepper & paprika (hot pepper)

Directions: 
Boil Chaya in hot water for 10 to 15 minutes! Peel and slice papaya, onion and garlic. Saute garlic, onions and papaya in oil. Add seasoning and chopped chaya when papaya is soft and cook for a few more minutes.   

VI Banana Fries 
by Shelli 

You need: 
Green bananas
frying oil
Salt & Chili Powder/Paprika/ Nutritional Yeast   

Directions:
Peel bananas off with your hands. If not possible cut them off with a knife. Start heating the oil to fry the bananas and slice the bananas. Add your favorite seasoning and enjoy!

CSA Bag Re-use

As a bonus in the CSA, each member receives a free reusable CSA tote bag to keep at the end of the CSA. It is important that you return your bag clean each week to the CSA pick-up representative, so we can re-use.

This allows us to minimize waste and avoid using cheap plastic grocery bags that have a habit of ending up in the ocean. The reclaimed nylon material will last for years!

Forget your bag? We will still give you another one, although there is a $10 fee for lost bags. And yes, you can also buy extra, as they make great gifts while supporting organic food in the USVI!