The heat is on in Caledonia and summer is in full force just after last week's Summer Solstice! This means we are watching closely our plants and trying our best to keep everything and everyone well watered and happy.

It also means our summer camp has started, where the kids are learning how to farm organically while earning service credits for their high schools across the country. Led by Patrick, the farm crew and our Ridge to Reef students are showing our visitors the ropes in the field. Shelli is taking the craft and product-making to new levels with the kids, so that after a hard day in the hot field they get to lime out in the shade carving out a calabash bowl or making a traditional fishing net out of natural fibers.

Facing difficult growing conditions and extreme dryness, we are switching this week to more short-term crops and quick-turn-around items that will coming out next months, since we can't grow the full lettuces without them bittering in the heat as they try to bolt (shooting flower stalk).


The lessons of growing seasonally go hand-in-hand with eating seasonally, and we are glad you are getting the insights of the process of what it takes to grow local organic food in the VI. I am extremely proud of our farm crew, students, visitors, and volunteering CSA members for facing the heat with joy to keep our season pumping strong. Together, we are revolutionizing our islands' food system one week at time!


Also, we are starting to post our past season's digital newsletters on our new site, www.ridge2reef.org so you can get access to past recipes and much more! They will be added over the next week for you!

Thanks for growing with us,

Nate 

WTF (What's That Food)? 
This week's strange food item: Moringa flowers, Moringa oleifera  

Moringa, also called a miracle tree, is a staple at the farm. It is nutritious, has super powers and works well in almost every meal. Due to the taste of its roots Moringa is also known as the horseraddish tree. Cause of the appearance of the long and thin seed pods it is called drumstick tree as well. It is widely used in hot areas like Africa and South East Asia for years.

It is a multi-purpose tree and fulfills a very high percentage of the human basic needs like purifying water.

Find out more about Moringa here (source: Discovery Channel)

In today's produce bag you will find Moringa flowers. 

How to use it:

They can be used as tea, in salad, in soups, on top of eggs, in casseroles, on pizza, raw, sauteed, cooked or fried. You can definitely become creative. Whatever you do, it will be great for your body.

Moringa Flower Power

You need:
moringa flowers
moringa tender leaves
chopped chives 
chopped garlic flakes
1 egg
cumin
oil
cooked rice - half cup
salt and pepper - to taste. 

Directions:
1. Heat oil in a pan add cumin seeds, chives, chopped garlic and stir well.
2. Add clean washed moringa flowers and tender moringa leaves and again stir fry for a minute.
3. Beat the egg with little salt and pepper.
4. Add the beaten egg to the stir fried moringa flower mix.
5. Add hot rice and mix well.

Serve Immediately. Enjoy! 

Look at the original recipe here.

Diary of 2 Overland summer campers...

The first day

"Driving up the driveway with 12 other kids we had just met was a little unarming considering the fact that we were about to spend a week working on a tropical farm with them. But as soon as we arrived to Ridge To Reef Farm, the staff welcomed us with big smiles and open arms. They were so excited that we were going to be helping them out on their farm. Moseying up to the community center, we were all extremely tired from the plane rides we had taken earlier, and they welcomed us with a warm and delicious dinner.

After sleeping the first night in our cabanas, we woke up ready to work, and after a delicious breakfast of pancakes with banana spread, we were definitely put to work. We were shown how to rake the mulch off of a field in order to place it in the garden that they were building at the top of the hill.

At first, we were taken back by the size of the field and the hot Caribbean sun, but after a few minutes the great company and the support of the staff made the job so much more enjoyable.

After lunch we went with Shelli, one of the staff members at the farm, and learned to camouflage ourselves so that we could blend into the surrounding rainforest. Finally we ended our activities by jumping in the near-by lake and swimming for hours.

By the end of the day, we were full of new information, fresh memories, good food, and had experienced many new adventures on the farm. 

~ Katie Van Duyne from Washington and Meghan O'Hara from New York

From the field...

The current drought period already lasting a couple of weeks and a leak in our water system has not left the farm untouched. The cucumbers planted for the CSA dried out. And in fact all plants and vegetables are affected. Growth is slowing down. Fortunately we were able to find the leak and we fixed it right away. However, the need for rain still remains. 

Last week cucumbers and Asian Greens were replanted in the trellises and weeded the beds. Additionally bush beans and sunflowers in Ellen's patch have been planted. Our crew also transplanted Kale and Lettuce into the Gaia triangle. 

Moreover, we just got a donation of a rooster! Some kids found him after he was attacked by a Mongoose. He is well recovering at the moment to then return with full strength and claim his position as a protector and chief of our chicken coop.

~ Nadja, former apprentice


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

Farmer of the week
Samuel Wise, the dream of all farm managers. One of the first statements I heard was: "I just want to be out in the fields. It's what I like to do. There's not much more that I need". And so he rocks the fields of Ridge to Reef Farm. We're more than happy that he joined the team!


The Week's Harvest

Moringa flowers
Mustard Greens or Tatsoi
Green Banana
Okra or beans or turnips
Green Onions
Peppers
Basil
Passion Fruits
Chaya
Lettuce Mix 


We need your help, we need your hands!

Volunteer at Ridge to Reef Farm

Farming with a small crew trying to provide organic and local food for a big community isn't always easy. You can help us by joining our VOLUNTEER days every Saturday from 7:30 am to 11:30 am. A group cooked lunch with mostly ingredients from the farm will be the reward for hungry farmers and gives the opportunity to lean back and relax.

Bring your family, bring your friends and enjoy spending time in nature, having fun by being part of a great vision. We gladly welcome every person who finds the way up to the farm!


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!


Wishlist 

Got some things laying around we can re-use in the CSA

• Mongoose traps
• compost toilets
• egg cartons
  
• shallow, sturdy plastic trays for upcoming tomato harvest
  
• milk crates
  
• coolers
  
• zip-locks
  
• popsicle sticks
  
• tarps

• any working garden tools
  
• generator, chainsaw, weed-eater
  
• carpentry
  
• sign-making
  
• massages :)
  
• your CSA bags
  
• feedback

MANY A TIME IS HAS BEEN SAID that the Virgin islands only have 2 seasons while the states have 4. It's time to set the record straight. We are entering "summer" today, on the longest day of the year. The solstice is just one of the markings of the many seasons here that are far more complex and nuanced than "wet" or "dry." 

We are just getting out of our high pressure end of spring and watching the potential for rain to re-enter our daily consciousness at the farm: Don't leave the boombox in the field. Roll up your windows at night. Get our swales, ditches, french drains, and gutters in shape. Take the swimsuit off the clothes line. 

Like the christmas winds season, when the Eastern Trade winds rake across the island and try to lift up our sheet mulch like magic carpets, this time of year is clearly marked as a transitional season. This time is a cue to cover those plants and think seriously about potential of strong storms and hotter days that want to bitter lettuce, cake the soil, and make us drip with effort. Or maybe we are just reveling in the past two days with some light rains that have dropped the temperature. They also made at least one person run out and dance.

Two seasons? There's a lot more at 17 and half degrees North than meets the eye. I've never actually counted, but I can identify at least 6 different times of year when the climate instructs our actions. You know, there's summer, the still hot time in late summer/early fall, rain season, the christmas winds, the dry coolish winter, and so on... Not to mention, there's also Mango, avocado, kennip, hogplum, LOCUST..... don't get me started!!

It is our wish that you enjoy the essence of this special VI season,

Nate 

WTF (What's That Food)? 

This week's strange food item: West Indian Locust, Hymenaea courbaril

The West Indian locust can be found throughout the Caribbean, Mexico, and Central and South America. It thrives in moist forest regions. 

It is also known as Jatobá, Guapinol or Algarrobo. On St. Croix and Jamaica however it has another very special name. It is called Stinkin' toe, old man's toe or stinktoe. These names derive from its appearance and smell.

Even though not everyone appreciates the smell when the seed pod is cracked open, the pulp in the seed pod is deliciously sweet. As Nate puts it "when the crisp, pungent smell hits a stinking toe veteran's nose, it activates the salivary glands". You will find the white-cream colored pulp/powder already processed in your bags. We hope you enjoy it, it is a specialty and it waited 9 months on the tree to finally fall and supplement your food! 

How to use it:

West Indian Locust is perfect to prepare a nice dessert like ice cream, pudding or parfait (see recipes below). Chef Tahirah, our good friend, additionally recommends to add to your morning shake, smoothie or cereals. It is also common to make juice out of it.

In traditional folk medicine West Indian Locust is used extensively in traditional folk medicine. According to the Weed Women of the St. George Village Botanical Gardens on St. Croix, the smoke from copal resin helps alleviate headaches and rheumatism. 

More interesting info in the St. John beach guide

Recipes

West Indian Locust - Banana Pudding
by Troy

You need:
5 ripe bananas
1 CSA bag stinkin’ toe powder
3 tablespoons coconut oil
A dash of sea salt
1 teaspoon cinnamon

Directions:
Mash all ingredients together and let it cool in the fridge for about 30 minutes. Serve it as pure pudding, on ice cream or further experiment. Enjoy!

The following recipe has been part of our winter season's CSA newsletter, however we want to give the new members the chance to test it out, too.

West Indian Locust Parfait
by Chef Tahirah 

You need:
2 ½ tablespoons flour
2/3 cup cane/ natural sugar
1/3 cup locust Powder
2 ½ cups coconut milk
2 egg yolks – beat – (set egg whites aside)
1/8 teaspoon salt
1 tablespoon Vanilla Extract
 
Directions:
Combine flour, sugar, locust powder and milk – stir – add and cook custard over double boiler – over boiling water – stir constantly – add beaten egg yolk – continue to cook until it thickens – now whip egg white – add salt and then fold together into the mix – set to cook. – put in freezer trays or bowl until frozen – serve in tall glosses.
Topper: whip cream, grinded chocolate, or fresh fruit.
 
Note: Locust powder has many purposes. You can make juice out of it or add it to your morning shake, to cereals, smoothies etc. 

Diary of a R2R student...

"  I was overwhelmed by the beauty of the farm upon my arrival. I am a masters student at the University of South Florida studying Global Sustainability. I can't imagine a better place to study than Ridge to Reef Farm, one of the the most practical permaculture farms in the world.

My first weekend on the farm we hosted two Slow Down Dinners with Chef Keith Weitzman. It was an incredible experience. People from the island came to the farm for a six course meal made from all organic, natural, (as much as possible) locally grown food. It was amazing to be able to share the knowledge on the farm with the people of the community. I am very excited to learn and study sustainability and permaculture design hands on for the next six weeks.

~ Kayla Sinotte, current Ridge to Reef Beneficial Farmer Training student

From the field...

The last two weeks have been really dry weeks. Pumping water has been and still is a daily activity. Watering the plants is definitely first priority at the moment.

A few young fruit trees and plants unfortunately didn't make it. The great side of the unusual dry season though, is that it is a great time to mow and weed the farm. A challenge for our bushmen is the buzzing life in the high grass, the vines and the trees. "You hear a humming sound, better drop everything and run", Nate says. Bees and wasps are enjoying their their little realm and don't want to be disturbed.

The chickens are also enjoying the nice sunny weather. They are cleaning their feathers by rolling in dried mud. Some of them manage to gain more freedom and scratch and roll around in the fields. The freshly planted dill became victim of these actions and will have to be replanted one of those days.

The egg production is going up and mongoose attacks become less. [Ed. note, Today we are also shipping a bag of frozen mongoose all captured in the hen tractors for a local bird sanctuary's hawk re-introduction program]

Gaia garden is now fully surrounded by a net and is safe from visits of deer and chickens at the moment, and hopefully forever. Bush beans, cranberry hibiscus, lettuce heads, basil and okra are all growing well there and can soon be enjoyed by you.

Another great news is that mangoes are in a full swing and passion fruits are dropping all over the farm and still haven't even hit the peek. If you find the time to visit your farm, you will be able to see many green passion fruits hanging on the vines getting ready to fall.

~ Nadja, former apprentice


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

Farmer of the week


Matt, holding it down and stepping up during the last two weeks while representing  Patrick, our farm manager. Believe me, he did an awesome job and is deserves to be called "farmer of the week"!
 


The Week's Harvest

Basil
Malabar Spinach
Green Banana
Okra or beans
Green Onions
Peppers
Eggs
West Indian Locust powder
Turnips
Passion Fruits
Komazuna Greens


We need your help, we need your hands!

Volunteer at Ridge to Reef Farm

Farming with a small crew trying to provide organic and local food for a big community isn't always easy. You can help us by joining our VOLUNTEER days every Saturday from 7:30 am to 11:30 am. A group cooked lunch with mostly ingredients from the farm will be the reward for hungry farmers and gives the opportunity to lean back and relax.

Bring your family, bring your friends and enjoy spending time in nature, having fun by being part of a great vision. We gladly welcome every person who finds the way up to the farm!


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!


Wishlist 

Got some things laying around we can re-use in the CSA

• Mongoose traps
• compost toilets
• egg cartons
  
• shallow, sturdy plastic trays for upcoming tomato harvest
  
• milk crates
  
• coolers
  
• zip-locks
  
• popsicle sticks
  
• tarps

• any working garden tools
  
• generator, chainsaw, weed-eater
  
• carpentry
  
• sign-making
  
• massages :)
  
• your CSA bags
  
• feedback

It's dry. After 3 years it seems we might have our first real dry period on the farm, but we aren't counting on it. I recall years past when all the hills were brown and the weeds were somewhat easy to control. That has not been the case until recently. The last three years have proved extremely challenging to get ahead of the weeds and bush but now we have a window of opportunity. 

Fortunately our CSA is there to help bail us out again, so we used funds to upgrade our weedwacker, pole-pruner, and tractor mowing parts to get back on top of the "green wall". This is the break we have been waiting for! 

However, all the dryness means watering is extremely crucial for our plants, chickens, and ruminants. Some borderline fruit trees have died but so have many of the vines holding down the more healthy ones, so we are trying to uncover more and more of the farm that has been obscured. 

Matt and Jacob have been doing a great job staying on top of our watering, which simply cannot take even one day of neglect. Fortunately we have several wells on the property and all of our pumping is done using 100% solar-powered pumps, so no fossil fuels are being used to create your nice crunchy, juicy cucumbers!

Last week I mentioned we were looking to hire some help and we got it this week with the addition of Jaleel Yearwood to our staff. This young man is a product of Frederiksted and he was first exposed to us through our participation in the VI Department of Labor's Youth Summer Experience Mentorship program several years ago. He was a stand-out performer in farming and we are proud to have him join our team today as a paid member. You will hear more about him in a later issue of the newsletters, so stay tuned!


Thanks for supporting your food community,

Nate

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!

**Chaya must be cooked (boiled) for 10 minutes before it should be eaten in quanitity**

 ·In a study completed by USDA, chaya leaves were found to contain substantially greater amounts of nutrients than spinach.

Another sorta' strange food item: Okra

Planted in March, ready now. The Okra has been under attack of our dear deer. Working with fishing line to keep them out of the fields did not work out long-term. Deer are too smart and will just figure a way out. So another fencing plan and ivory soap is in process.

Other than the deer situation, the Okra has a good life here. It does enormously well. Originally it is said to come from Africa brought to America by slaves three centuries ago. It is part of the same family as hibiscus and cotton and it's scientific name is Abelmoschus esculentus. Okra is also commonly known as lady's finger or gumbo.

Okra can be stored in the fridge in a paper bag, perforated plastic bag or wrapped in a paper towel for 2 to 3 days. Frozen it can survive for about 12 months.


How to use it:

These varieties can get long and still be tender. Okra tastes great raw, marinated in salads or cooked on its own. At the farm we also pickle it. To pickle it, use the small Okra and put it in a Vinegar-Salt-Pepper solution as whole. Feel free to experiment with seasoning like Dill.

Get more info on Okra

Recipes

Chaya-Papaya-Pan
by Patrick

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

Directions:
Boil Chaya in hot water for 10 to 15 minutes!

1. Peel and slice papaya, onion and garlic. (add turmeric for a kick)

2. Saute garlic, onions and papaya in oil.

3. Add seasoning and chopped chaya when papaya is soft and cook for a few more minutes.   

Enjoy while hot!


Okra-Red Wine by Patrick

You need:

Okra
Garlic
Wine
Sea Salt
Oil

First heat a pan with oil. Then add the sliced garlic and let it unfold its flavor. Add the Okra. Heat it for a few minutes, add the sea salt and mix with the red wine (only as much as the Okra can soak in). Let sit for a minute and serve warm. Some cheese and herbs (Basil) may be added on top (Mozzarella/ Parmesan).


It is delicious with couscous or rice.
Nadja thinks that it can be used as a tomatoe sauce substitute for example on noodles or pizza. 

Meet the Farmer...

"Hello my name is Cinnamon and I am a Boer goat. I am one of the most characterful and hungry animals on the farm. I think the grass on the other side of the fence is definitely greener than where people want me to hang out usually. I also think that one should cross fences and borders some time anyway, just to see new things and to visit old friends at their places or in the fields.

My ancestors actually made a move like this. They came over from South Africa. And I am sure they came here because Ridge to Reef Farm has Moringa like in South Africa. It's simply my favourite food!!

When I hear the branches cracking it only takes a milisecond until my mouth is filled with saliva. Then the call is to run fast, faster than the sheep, Pipen the donkey and of course the rest of the goats. I'm sure will know what I talk about the day you will have Moringa in your CSA bags!"

~ Nadja, former apprentice


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

Farmer of the week
















The Week's Harvest
Okra
Sunflower Sprouts
Eggplants
Green Bananas
Malabar Spinach
Beans (not much thanks to the deer)
Asian Greens (higher heat tolerance)
Cucumbers
Peppers
Basil 


We need your help, we need your hands!

Volunteer at Ridge to Reef Farm

Farming with a small crew trying to provide organic and local food for a big community isn't always easy. You can help us by joining our VOLUNTEER days every Saturday from 7:30 am to 11:30 am. A group cooked lunch with mostly ingredients from the farm will be the reward for hungry farmers and gives the opportunity to lean back and relax.

Bring your family, bring your friends and enjoy spending time in nature, having fun by being part of a great vision. We gladly welcome every person who finds the way up to the farm!


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!


Wishlist 

Got some things laying around we can re-use in the CSA

• Mongoose traps
• compost toilets
• egg cartons
  
• shallow, sturdy plastic trays for upcoming tomato harvest
  
• milk crates
  
• coolers
  
• zip-locks
  
• popsicle sticks
  
• tarps

• any working garden tools
  
• generator, chainsaw, weed-eater
  
• carpentry
  
• sign-making
  
• massages :)
  
• your CSA bags
  
• feedback

Like kids again, we are climbing and swinging from trees, harvesting for our CSA food "village." The summer is bringing many fruity delights that we are so excited to share along with the veggies and herbs you need to compliment each week for a summer of local organic food.

Lest week we re-perfected the art of throw-the-stick-with-the-rope over the tamarind tree, heavy with its sour fruit, longing (we think) to be reincarnated as an Indian cuisine dish. We are running around the many passion fruit plantings we have made and picking them up into 5-gallon buckets like an easter egg hunt. We reached high with pickers for mangoes, but so far a lackluster mango season left us with only enough for a well-earned lunch. 

The fields are full with plantings of various herbs and veggies to feed us all this season, and we are not the only ones noticing. The deer, doves, and trushees are moving in hard. Apparently we forgot to account for their "shares" in the season! The deer are mauling your beans! Fortunately, we have enough for everyone -although we prefer they eat the GRASS instead to make our jobs easier:)

We are using some of the CSA money you have provided to us right away: We ordered new PTO drives for our wood chipper and for two grass cutters, which will be used to create more compost. In a setback, our tractor's grass cutter met an ancient unfortunate strip of metal fencing hiding in 8 feet of grass that shattered the drivetrain and twisted the rest just like a Swizzler.

Our next purchase, other than more cutter parts, is a new seed order and pole saw so we can reclaim our many hedgerows of moringa and mixed fruit plantings. We are also paying the VI Honey Man to relocate two massive bee hives at my house next to the large CSA row crop fields. This will help greatly with higher pollination rates and hopefully result in some honey harvesting too! We'll see how much it yields, as we don't want to take all their family's food.

Finally, we are seeking a professional grower to help Patrick keep up with all the food as we try to expand the market. After seeing a tremendous demand for our organic CSA shares, we feel more confident that we can carry another employee who can help us push over the threshold it takes for the next big steps in food production for the USVI. There's still a long road ahead, but as farmer Jacob says, "It's a marathon, not a sprint." 

We are off to another great season, and it's all due to you and your investment in the USVI's local sustainable food chain.

In Ripe Appreciation,

Nate and the Ridge to Reef Farm Crew

WTF (What's That Food)? 
This week's strange food item: Lip Stick Tree (or Achiote), Bixa orellana

The strange red pointy pod in your bag this week is a regionally native plant used for thousands of years in food. Inside each pod is a collection of small red forming seeds. The coating around the seed portion produces a red dye, which is one of the most well-known safe food colorings in the world. Ever wonder how many latin-cuisines get their red, such as rice and pork? This is the stuff! 

One word of caution, however. It is a dye, so watch it an your clothing when you handle it. You will see it on your fingertips if squeeze them. Since does wash out, this is a perfect and completely safe and edible skin coloring, which gives it's common name "lipstick bush." It is wonderful for face painting with kids, with its nice rosy red hue. So if you're feeling adventurous, you can feel free to play with your food here! Mix with a little egg white for a high-quality non-toxic body paint!

Info on Lipstick Bush's Many Medicinal Uses

Recipes

Achiote Paste

Achiote paste, favored in Yucatán and Oaxacan cuisine, is made from the slightly bitter, earthy flavored, red annatto seeds, mixed with other spices and ground into a paste. Achiote is a distinctly colored and flavored mainstay of the Mexican kitchen.

A typical preparation mixes:
1/4 cup annatto seeds
1 tablespoon coriander seeds
1 tablespoon oregano
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 whole cloves
1 teaspoon salt
5 cloves of garlic, peeled
1/2 cup bitter orange juice (Seville) or 1/3 cup white vinegar

Grind the spices (annatto, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle. Blend the ground spices with the salt, garlic and the bitter orange juice until it is smooth. Rub the mixture onto chicken, pork or fish and let it marinate for 4–6 hours then cook as usual. Or use the achiote as an ingredient in another dish.

The paste is dissolved in either lemon juice, water, oil or vinegar to create a marinade, and marinated or rubbed directly upon meat. The meat is then grilled, baked, barbecued or broiled. Sometimes it is added to corn dough to create a zesty flavor and color in empanadas and red tamales.   
-from Wikipedia

Meet the Farmers...

Chris and Tony have been two of the volunteers that made their way from Salt River to the farm this week. They helped preparing beds, weeding and gathering mulch. 

Their motives? Both of them like the idea of growing own food and they want to be part of it. Chris adds "we're really helping out history. People have been wanting to grow food here for hundreds and hundreds of years. We are doing what all those people fromt he past tried to do." 

We are thankful for their attitude and their presence.


















~ Nadja, former apprentice

From the field...

We accomplished to set up the last sets of trip tape in the fields. 

After about three hot and dry weeks, the weather provided us with enough rain so we didn't have to irrigate the past couple of days. 

We accomplished to set up the last sets of trip tape in the fields. Shelli managed the chickens, secured their fences so Mongoose have less chances of getting to them and also prepared their beds with the freshly harvested guinea grass. One can observe that the chicken's are really satisfied with her.

Moreover, this week was educational for us. Our potting shed became the venue for a crafting research project of Andrew Petran, a grad student at the University of Minnesota. He says: "Crafting is really trendy at the moment and it has been a wild success." Luckily he shared his knowledge about crafting tomatoe scion onto wild eggplant roots. This method could help St. Croix's farmers to produce more weather acclimated tomatoes. A success would lead to more tomatoes for you!

~ Nadja, former apprentice


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

Farmer of the week


Shelli, chicken savior of the week
 
The Week's Harvest

Cilantro
Basil
Tamarind
Eggs
Green onion
Sunflower Sprouts
Passion Fruit
Bean bundle
Lipstick Plant Pods
Salad Mix
Green Banana
Okra
Eggplant
Cucumbers


We need your help, we need your hands!

Volunteer at Ridge to Reef Farm

Farming with a small crew trying to provide organic and local food for a big community isn't always easy. You can help us by joining our VOLUNTEER days every Saturday from 7:30 am to 11:30 am. A group cooked lunch with mostly ingredients from the farm will be the reward for hungry farmers and gives the opportunity to lean back and relax.

Bring your family, bring your friends and enjoy spending time in nature, having fun by being part of a great vision. We gladly welcome every person who finds the way up to the farm!


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!


Wishlist 

Got some things laying around we can re-use in the CSA

• Mongoose traps
• compost toilets
• egg cartons
  
• shallow, sturdy plastic trays for upcoming tomato harvest
  
• milk crates
  
• coolers
  
• zip-locks
  
• popsicle sticks
  
• tarps

• any working garden tools
  
• generator, chainsaw, weed-eater
  
• carpentry
  
• sign-making
  
• massages :)
  
• your CSA bags
  
• feedback