Welcome to the Fall Fruit Share with Ridge to Reef Farm! 

You'll find the week's harvestlisted in the column on the right, and occasional descriptions of the fruit and recipes here. 

This week the fruit share is quite diverse. You'll find two different kinds of bananas - both a smooth, sweet eating variety (bacubas, photo on the top), and an angular cooking variety (saba, photo on the bottom). They will ripen in roughly 7-10 days.

In the small paper bag you'll find some limes, and a small plastic bag of mini red berries called Miracle Fruits (pictured in the right mid-section of the photo above).

The Miracle fruit (Synsepalum dulcificum) is a perennial shrub or small tree native to West Africa.  It grows well without supplemental fertility or water on our farm.  The small, mildly sweet fruits have the remarkable ability to alter one’s palate, making sour things taste sweet!  

This change in flavor is due to a protein called miraculin, which binds to your taste buds and, under acidic conditions, activates sweet receptors. To experience the effects, pop the fresh fruit in your mouth and carefully chew and suck the pulp – there is a large seed in the middle. After about a minute, you can try a lime wedge (included in your box) or anything else that is generally sour. The change in your palate will last about an hour, so enjoy. Try a mixed drink with rum and a lime squeeze for a flavor you’ll never forget! 

The sugar apple (Annona squamosa) is the most widely grown of all the species of the Annonaceae family, which include cherimoya and soursop.  The popularity is well deserved, since these fruits are delicious when ripe. They are very sweet, with a pleasantly creamy and somewhat gritty texture reminiscent of ripe pears.  To eat it, wait until the flesh is very soft (3-5 days) and then tear or slice it in half.  The entire interior, except for the seeds, is edible.  Simply separate the flesh from the seed in your mouth.

Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. The starfruits are great for fresh eating (like an apple), but can also be juiced or sliced into salads.

The avocadoes are decadently creamy and buttery. They are excellent for guacamole and savory dishes, but can also be used to make smoothies and desserts. These avocadoes should ripen in 3-5 days - wait until the skin yields to gentle pressure.

Genips are tasty lychee-like fruits. To eat, just crack open the protective outer shell then suck the sweet pulp off of the large central seed. 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Photo above: (left to right) Sugar apple, lime, miracle fruit

From the Field                                                                            
Welcome to the Fall Community Supported Agriculture program at Ridge to Reef Farm! We have an abundance of Certified Organic produce in the fields that we're growing just for you as shareholders of the farm. 

Seasons here in the Virgin Islands are a little different than in the states. While we reap the benefits by having pleasant, warm weather and refreshing Christmas winds in the winter, the plants experience experience different micro-climates and different forms of insect pressure throughout the year. In order to account for these changes in weather and the resulting pests and diseases, we grow a diversity of vegetables, fruits and herbs and rotate them in our fields. This means we don't always have a certain crop like tomatoes or pumpkins (which we will have in the winter), but we do grow as much and as diversely as possible. In addition, as the only certified organic farm in the territory we commit to a nationally recognized standard of farming called the National Organic Practices (NOP). You can count on us to use only sustainable farming practices at Ridge to Reef Farm. If you're curious, feel free to ask your farmers question when you pick up your produce. 

Thank you for helping us grow food for the Virgin Islands! We couldn't do it without you.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Beans in the CSA terraces

What's in Your Box

Yardlong Beans (Vigna unguiculata subsp. sesquipedalis) are a type of legume that can be prepared and eaten just like green beans, even though they belong to a different genus than the common stringbean. Despite the name, they are only actually about 1.5 to 2 feet in length. They are also known as chinese long beans or asparagus beans, and are a tropical/subtropical annual vine. There are several different colors and varieties, ranging from green to red. Their flavor and texture are best when the beans are cut into smaller sections and sauteéd, stir-fried, braised, steamed, stewed, roasted or cooked in a curry. The beans are an excellent source of protein, vitamin A, B vitamins, iron, phsphorus and potassium.

Sweet Peppers come in many shapes, sizes and colors. This fall we're growing both bell and pimento-type sweet peppers that come in shades of purple, yellow, orange, red and green. Some of these have a pointed tip and may deceive you into thinking they're hot, but they are in fact sweet peppers. Today you'll find mostly green bell peppers in your share.

Cucumbers from our most recent planting are just starting to produce fruit. You're getting the pick of the crop today. Try these tasty, thin-skinned Asian cucumbers sliced in any salad. 

Cranberry Hibiscus (Hibiscus acetosella), or False Roselle, is a delcious and versatile green vegetable. Its sweet, tangy flavor and striking burgundy color make it an excellent addition to salads. It's also great stir-fried, especially in combination with other greens. Just pick the leaves off of the stems, and enjoy! More information on Cranberry Hibiscus can be found at the blogs Eat the Weeds and The Back Forty.

Thai Basil can be stored in the refrigerator, bagged as-is, or you can place the stems in a vase or jar of water and harvest the leaves as needed, while enjoying it as a flower bouquet. The flowers are edible, and make a nice tea as well. The leaves are extremely aromatic, can be eaten raw and also stand up well when cooked.Check out this ingredient spotlight (with recipes) from the Kitchn.

Farm Recipes 

Stir-Fried Yardlong Beans

1 Tbsp peanut oil
2 cloves garlic, minced
1 lb yard-long beans, washed and trimmed to 3-inch lengths
¼ cup water
1 Tbsp chili & garlic sauce
1 tsp low-sodium tamari or soy sauce

Heat wok over medium-high heat, then add oil and garlic. Stir-fry for just a few seconds, then add the beans. Stir to coat the beans with the oil.

In a small bowl, combine water, chili & garlic sauce and tamari. Add to wok, stir and cover. Let the beans steam over medium heat until tender, but not soft (about 5 to 7 minutes). Uncover the wok and cook few minutes longer to let liquid evaporate. Serve immediately.



CUCUMBER SALAD

• Thinly sliced cucumbers
• Thinly sliced onion (about 1/4 as much volume as the cukes)
• 1/4 cup vinegar or lemon juice
• 2 Tblspoons oil
• 1/2 teaspoon salt
• 1 Tblspoon sugar

Mix together and add to the cukes and onion



CUCUMBER YOGURT SALAD

• Thinly sliced Cucumbers
• Thinly sliced Onion
• 3/4 cup plain yogurt
• 1 Tblspoon fresh dill weed or mint

Place cucumbers and onion in a large bowl and sprinkle with 1 teaspoon salt.  Let sit for 1 hour.  Drain.  Then combine with the dill (or mint) and yogurt.  Very soothing.



CHILLED CUCUMBER SOUP

• 2 (17-ounce) container Greek yogurt
• 1 1/2 cups half-and-half
• 3 cucumbers, unpeeled, seeded and chopped
• 3/4 cup chopped red onion
• 9 scallions, white and green parts, chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• 3/4 cup lemon juice (ideally freshly squeezed, about 6 lemons)
• 3/4 pound cooked fresh shrimp, halved
• Thin slices of lemon, halved, for garnish
• Fresh dill, for garnish

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt and pepper.  Transfer the mixture in batches to the bowl of a food processor fitted with a metal blade.  Process until the cucumbers are coarsely pureed and then pour into another bowl.  Continue processing the soup until all of it is pureed.  Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.  Just before serving, stir in the lemon juice.  Serve chilled, garnished with the lemon, dill and shrimp.

We have avocado for you this week! Wait until the fruits are soft and the skin yields to gentle pressure - they are best when fully ripe. You can hasten the ripening process by storing them in paper bag at room temperature. Try them prepared in either savory or sweet dishes. These avocadoes make an excellent guacamole, but also shine in a refreshing shake or smoothie, or a creamy tart or pie.

Sour Oranges are high in Vitamin C and can be used in place of lemon or lime in any recipe, or made into a drink like orangeade.  

Breadfruit can be eaten at any stage of development for either sweet treats or savory meals, as long as the fruits are prepared properly. Check out this very informative website from the Breadfruit Institute for detailed information on how to prepare and cook breadfruit.

Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. The starfruits are great for fresh eating (like an apple), but can also be juiced or sliced into salads (it goes well with cucumber!).

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field                                                                            

It's the end of the summer CSA season, but it doesn't seem that way here at the farm! Our long season crops are just starting to produce - they're  gearing up for the fall CSA season which starts just two weeks from today. Our fields are filled with okra, sweet potatoes, cucumbers, peppers, beans and pumpkins, whose fruits we'll harvest this September, October and November. There's a preview of some of these in your box today. 

Sweet Peppers come in many shapes, sizes and colors. This summer and fall we're growing both bell and pimento-type sweet peppers that come in shades of purple, yellow, orange, red and green. Some of these have a pointed tip and may deceive you into thinking they're hot, but they are in fact sweet peppers. 

Holy Basil (Ocimum sanctum), also called Tulsi Basil or Sacred Basil, is a relative of basil in the mint family. It is commonly cultivated in South Asia for medicinal and religious purposes, and is often grown around temples and homes. Holy Basil is used in Ayurvedic medicine as an adaptogen, to reduce cellular sensitivity to stress. It can be used as a seasoning similar to basil in Thai cooking, or it can be taken as an herbal tea - more reminiscent of mint than basil tea. You can place the stems in a vase or jar of water like a flower bouquet, or store the bunch in a plastic bag in the fridge. Check out the recipes for Holy Basil below.

Cucumbers from our most recent planting are just starting to produce fruit. You're getting the pick of the crop today. Try these tasty, thin-skinned Asian cucumbers sliced in any salad.

Chaya is one of my favorite green leafy vegetables. It has a delicious, meaty texture and considerable substance for a green. Cnidoscolus aconitifolius, also called Mayan Spinach, Tree Spinach and Mexican Spinach, is a perrenial tropical shrub native to the Mexico, and a proflific producer of nutrient-dense green leaves. It has been used in the traditional cuisine of Central America and southern Mexico since pre-Columbian times, and is still consumed widely today. Chaya is high in protein, calcium, iron, beta carotene and vitamins A, B and C - significantly more so than most other green leaf vegetables.

The leaves should be chopped and boiled for about 10 minutes prior to eating due to the presence of hydrocyanic glycosides, which are removed by cooking (HCN boils off as a gas, making the broth and leaves suitable for consumption). 

After the initial boiling, Chaya is often strained, then prepared and seasoned just like cooked spinach in meals like pasta, lasagna, pizza, eggs and burritos. Boiled and drained chaya can also be fried or sautéed in oil with onion and tomatoes. It is delicious puréed into dips and spreads, or sautéed with olive oil and garlic. Some traditional preparation include Dzotobilchay (Chaya Tamales), Pibxcatic (stuffed chilies) and tacos filled with boiled, fried chaya, cooked with tomato and chilies then rolled in roasted pumpkin seeds.

Another scheduling reminder - Today, August 17th is the last Summer CSA pickup. For those enrolled in the Full-season share, the pick-up will resume on August 31st (with no CSA pick-up on August 24th). We still have some openings for the Fall-only session, so sign-up today if you haven't already!  

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Okra in the CSA terraces

Farm Recipes 

Holy Basil Tea
Bring 1 quart of water to a boil. Pour over 1/4 cup to 1/2 cup of Holy Basil leaves and flowers. Let steep 10 minutes, covered. Enjoy hot or iced.

Variations:
- Add lemongrass, mint or other herbs with the basil.
- Sweeten with honey or agave, if desired. 


Chicken with Holy Basil  (Gai Pad Gaprow)
Ingredients:
3 cloves garlic, chopped finely
3 Thai chili peppers, chopped finely
1 cup chicken, chopped coarsely (~1 chicken breast)
1 red jalapeno pepper, cut into thin strips
1 Tablespoon oyster sauce
1 teaspoon thick black soy sauce
1 teaspoon thin soy sauce
1 cup Thai holy basil leaves
2 eggs

Instructions:
1. Cook the chopped garlic and chilis in a good amount of oil (2-4 Tablespoons) over high heat
until the garlic is golden brown.
2. Add the chopped chicken and cook until it is done. While it's cooking, use the spatula to break
apart any pieces that clump together.
3. Add all three sauces and saute a minute longer. Do a taste-test here and adjust seasonings if
needed.
4. Add the red pepper slices and cook till almost done. Then add the holy basil. Saute just until
the basil is wilted, then remove from the heat.
5. Remove the pad gaprow from the wok and return to burner with a little additional oil. Allow the
oil to get very hot and then crack an egg into it and allow to fry to your desired level.
6. Serve pad gaprow alongside jasmine rice with the fried egg sitting on top.

Recipe from the blog Rachel Cooks Thai


Chaya Quiche
Ingredients
For the dough:
½ cup plus 3 tablespoons chilled butter or vegetable shortening
2 cups all-purpose flour
½ teaspoon salt
5 to 6 tablespoons cold water

For the topping:
2 cups milk or cream
1 cup shredded cheese
1 onion, chopped in cubes
3-4 eggs
bunch of Chaya (boiled for 15 minutes), cut in slices
salt, paprika, nutmeg

Mix the ingredients for the dough and spread it out in a buttered pie dish. Make sure that you have dough standing out on the sides so the liquid topping will stay inside. Bake in the oven for 20 minutes at 350 F.

Beat the eggs and mix with milk and the seasoning. 

Get the dough out of the oven and put the egg-milk mixture on top. Add the chopped onion, the sliced Chaya and the shredded cheese.

Put back in the oven for about 30 more minutes. Check on it when it starts to smell good. Serve warm or cold. Enjoy.

Recipe by Nadja Hofmann, former apprentice (based on the "Joy of Cooking")



Chaya Rice (Arroz con Chaya)
1 cup water
½ tsp pepper
1 tsp dried oregano
1 tsp vegetable stock granules, or 1 vegetable bouillon cube
1 lime
½ cup long-grain rice
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb chaya, steamed and chopped

Directions
In saucepan, combine water, onion, garlic, oregano, chicken stock, and pepper. Bring to a boil; stir in rice, reduce heat, cover and simmer 10 minutes. Stir in cooked chaya. Cover and cook 5-10 minutes more until the rice is tender. Stir lightly with a fork and mix in lime juice. May be served hot or cold.

Recipe courtesy Vegetarian Recipes of the Yucatan

We have more breadfruit for you this week. Breadfruit can be eaten at any stage of development for either sweet treats or savory meals, as long as the fruits are prepared properly. Check out this very informative website from the Breadfruit Institute for detailed information on how to prepare and cook breadfruit. Also check out the recipes below! 

Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. The starfruits are great for fresh eating (like an apple), but can also be juiced or sliced into salads (it goes well with cucumbers!).

The mangoes this week are a mix of Anderson, Springfield, Nom Doc and our own grafted varieties.

There's also another helping of Genips in this week's share.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Recipes

Fried Breadfruit 

1 breadfruit, mature (firm)
1 quart vegetable oil

Heat vegetable oil to 350° in large stockpot.
Peel and rinse breadfruit. Slice into ¼ inch wedges.
Deep fry breadfruit in oil until golden.
Strain and drain on paper towel.
Sprinkle with garlic salt or furikake.
Serve warm.

* Breadfruit can also be lightly fried in a shallow frying pan with a thin layer of oil

2009 Kauai Breadfruit Bounty Cookoff
2nd Place Winner


Breadfruit Pumpkin Pie

1 large breadfruit (very soft and ripe)
1½ cups heavy cream
1/2 cup organic brown sugar
½ cup dark agave syrup
½ tsp salt
2 eggs
2 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp ground cardamom
1-2 tsp grated orange peel or orange zest
½ tsp vanilla extract
1 9-inch unbaked piecrust

Breadfruit should be soft and gooey, you can mush it more in its skin (if not, you will have to bake it). Scoop breadfruit from peel, mash, and set aside.

In a large bowl, mix spices, sugars, salt, and orange zest. Beat eggs and add to bowl. Add mashed breadfruit.

Put in a blender and puree. Pour into pie shell.

Cover piecrust rim with foil. Bake at 350° for 40-60 minutes (depending on the size/softness of fruit to begin with). Insert knife or wooden stick to test for doneness. Cool on rack.

Serve topped with cream or Greek yogurt, and sprinkle with zest and/or spices.

2009 Kauai Breadfruit Bounty Cookoff
2nd Place Winner

Recipes courtesy the Breadfruit Institute

From the Field                                                                            
The fields have been rather thirsty lately due to the dry spell, so last night's rain was a welcome relief for our crops. This week's box highlights several fruits and perennial crops that thrive in the environmental conditions here in the Virgin Islands. 

Malabar spinach is a tropical vine that can be eaten a variety of different ways. This week we harvested the tender new shoots for you. The entire red vine can be eaten, along with the nutritious green leaves. Try the recipe below for Coconut Dahl with Malabar Spinach. 

Garlic chives are a delicious alternative to green onions, garlic or regular chives. Use them in a similar way - they can be eaten raw and added towards the end of any dish, or sautée them in oil for even more aromatic flavor just like you would garlic.  

Moringa is gaining popularity as a superfood, but it is also just a good, green leafy vegetable. Keep it stored in a plastic bag in the fridge for freshness. Some folks will process through all the leaves by stripping them off the stems just once, then keep it handy in the fridge for ease of use throughout the week. Try it prepared as Moringa Leaf Pancakes or Fritters (check out the recipe below). 

Genips, similar in taste and related to lychee, are the fruits of Melicoccus bijugatus. They are known by various names throughout the Caribbean - guinep, ginnip, and kenep in Dominica, Guyana, Haiti, Belize, the Bahamas and the U.S. Virgin Islands; guaya, gnep, guinep, and skinnip in Jamaica and St. Kitts; talpa jocote, canepa and quenepa in Puerto Rico; and Spanish Lime, limocillo, genepa and xenepa in the Dominican Republic.

To eat these, just crack open the protective outer shell, then suck the tasy pulp off of the large central seed. The seeds are often discarded, but they can actually be roasted or boiled then eaten like chestnuts. Check out this old newspaper article from the USVI on the nutritional content of genip seeds and some ideas on preparation.

Another scheduling reminder - August 17th is the last Summer CSA pickup. For those enrolled in the Full-season share, the pick-up will resume on August 31st (with no CSA pick-up on August 24th). We still have some openings for the Fall-only session, so sign-up today if you haven't already! 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Moringa trees in the CSA terraces

Farm Recipes 


Moringa Leaf Pancakes
1 cup raw rice
2-4 tbsp minced garlic chives
1-2 tsp salt
2 cups of fresh moringa Leaves
Coconut oil to panfry (substitute grapeseed, peanut, or other frying oil)
5-6 pieces of green banana leaves OR aluminum foil (optional)

Soak the rice in water for 1 to 2 hours, or overnight.

To clean and prep the moringa leaves, separate each one of the leaves from the stalk. This can be a time consuming task but it makes all the difference in the final dish. Once all the leaves are separated, wash it well and drain completely.

Drain all the water from the rice and grind it into a smooth paste in a blender or food processor, along with the salt and as little water as possible. Consistency of the batter should be much thicker than the pancake batter.

Mix the greens and garlic chives with the rice batter. Add a little bit of water if you find it too thick. Remember it should be spreadable on a piece of leaf and not be runny.

Heat the griddle with coconut oil.

For fritters:  Fry for several minutes on each side until evenly browned.

For pancakes: Add more water until it reaches panacake-batter consistency (not quite runny). Cook for several minutes on each side until golden brown.

If using banana leaves or foil: Spread the batter on the banana leaf or foil into a small ½ cm thick pancake. Place it on the hot griddle, leaf side up. As the rotti is being cooked, banana leaf will start to wilt and separate from the rotti. Peal the leaf and pour ½ tsp of coconut oil over it. Turn it over and cook for a few more minutes. If the rotti starts to look dry, pour some more oil to keep it moist and soft. Rotti is ready when it’s slightly crispy with brown patches on top.Serve hot. Adapted from the blog: Love Food Eat



Coconut Dahl with Malabar Spinach

You can use all the Malabar Spinach plant in this recipe, from the stems to the leaves.

2 cups red lentils, washed
4 large ginger slices
½ teaspoon turmeric
2 teaspoons salt
1.5 tablespoon curry powder
10 curry leaves (optional)
1 can (about 2 cups) coconut milk
2 tablespoons coconut or olive oil
1 large onion, sliced
1 bunch of Malabar spinach stems and leaves, finely chopped
3 cloves garlic, crushed
2 teaspoons Garam Masala

Place the lentils into a medium sized saucepan with ginger, tumeric, salt and curry leaves and cover with 4 cups water.

Bring to the boil and simmer, uncovered for 40 minutes or until the lentils have broken down and the mixture has reduced and thickened quite considerably.

Add the coconut milk and leave to simmer, stirring occasionally, for about 5-10 minutes or until it has thickened once more.

Meanwhile, in a small frying pan, heat the oil on a medium-high heat and cook the onion for a few minutes. Reduce the heat to low and cook the onions for 5 minutes or until softened. Add the garlic and the Garam Masala stir to coat the spices with the onion and cook for a further 5 minutes.

When the Dahl is cooked add the onion mixture and the Malabar spinach and stir to combine. 

Happy August!

The starfruits are great for fresh eating (like an apple), but can also be juiced or sliced into salads.

We have more Genips for you in the box this week. Remember, to eat these tasty lychee-like fruits just crack open the protective outer shell, then suck the sweet pulp off of the large central seed. 

There's a pomelo in your share today. It's a type of citrus, reminiscent of grapefruit. Try it fresh or juiced.

The mangoes this week are a mix of Anderson, Springfield, Julie, Nom Doc and our own grafted varieties.

The bananas are a mix of Ice Cream, Cavendish and other sweet eating bananas.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field                                                                     


Happy August!

Summer is truly here on the farm. The bees and other beneficial insects love all of the flowers in bloom here including our plentiful moringa florets, Thai basil flowers and cucurbit (pumpkin, cucumber and squash) blossoms. They help to pollinate the crops and mitigate harmful insect populations. We've already tilled under the first round of summer cover-crop and prepared the field for planting (in the same area where we grew tomatoes earlier this year). Our second round of cover crop, a leguminous plant that improves soil fertility, is flourishing in the neighboring field, 

This week we bring you some new vegetables and herbs. Red mustard greens (Brassica juncea) are related to other cruciferous vegetables like Broccoli, Kale and Arugula. They are most well known for their hot and spicy flavor, which becomes mild when cooked. These nutritious greens are packed with cancer-fighting glucosinolates - the hotter, the healthier. The plant also produces those tiny brown seeds that can be ground up into your typical ballpark condiment - mustard. Try a simple Braised Mustard Greens recipe, or incorporate it into a creamy dish like Mustard Greens Gratin or Coconut Sweet Potatoes with Mustard Greens (see below). Some like to substitute a mustard leaf for the condiment on a sandwich. 

Cilantro can be used many ways - try it in a salsa, served with black beans, in a salad or in combination with Thai basil in a stir-fry, pesto or noodle dish. Most people just use the leaves, but the stems can be eaten as well.

August 17th is the last Summer CSA pickup. For those enrolled in the Full-season share, the pick-up will resume on August 31st (with no CSA pick-up on August 24th). We still have some openings for the Fall-only session, so sign-up today if you haven't already! 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Cover-crop flowering in the old tomato field.

We just had our 2013 USDA Organic Certification inspection last week, and besides being the only farm that has ever been certified organic in the USVI, we are so pleased to be bringing the territory's SECOND organic farm site on-line very soon.  More details on these exciting developments will be coming in your vegetable and fruit box shares, plus the weekly newsletter with recipes and stories from the farm(s)!

We are growing, thanks to our shareholders in the CSA who make their consistency translate into our own weekly service of over 100 boxes each week on 3 islands. Invest in the USVI's organic farm and we guarantee healthy returns! 

Savor the Day!

Nate Olive, Farm Director

Farm Recipes

Braised Mustard Greens
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon olive or sesame oil

In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with oil. Season with salt and pepper.



Mustard Greens Gratin
1 bags of mustard or other spicy greens, washed and roughly chopped
1 cup sliced mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 cup ricotta cheese
1/4 cup parmesan cheese
3 eggs
1 cup cracker crumbs
Salt and pepper to taste

Sauté mushrooms and garlic in butter, over medium heat, until mushrooms soften. Stir in greens and cook until wilted. Combine greens and mushrooms with ricotta cheese, eggs and salt and pepper. Spread into a baking pan and cover with parmesan cheese and crackers. Bake in a 375 degree oven for about 35 minutes, until cooked through.



Coconut-­Flavored Sweet Potatoes with Mustard Greens
Simmering mustard greens in coconut milk takes away their bitter edge. Serve this as a side dish or over white or brown basmati rice.
2 tsp olive or coconut oil
1 medium onion, cut in half and thinly sliced
1 tsp minced garlic
1 tsp brown mustard seeds
1 ½ cups coconut milk
1 tsp ground coriander
1/8 to ¼ tsp cayenne
1 cinnamon stick, broken in half
3 cups peeled and cubed sweet potato
4-­5 cups mustard greens (about ¾ of a pound)
salt to taste
fresh lemon or lime juice to taste

Heat oil in saucepan over medium heat. Add onion and sauté for about 5 minutes, until translucent. Add garlic and mustard seeds and sauté for another 2 minutes. Add coconut milk, coriander, cayenne, a cinnamon stick, and sweet potato to onion mixtures. Cook, covered, over medium heat for about 10 minutes, until sweet potato begins to soften. While the sweet potato is cooking, wash the mustard greens and chop them into bite­sized pieces. Stir in mustard greens and simmer, covered, over medium­low heat for approximately 15 minutes. The greens should be tender and the sweet potato soft. Adjust salt level; remove cinnamon stick. Just before serving, squeeze in lime juice or serve with lemon or lime wedges.’

Recipe adapted from “Greens Glorious Greens” by Johnna Albi & Catherine Walthers