Passion Preview for Summer
Farmers always have to think a season ahead, and as we enjoy the last few weeks of this season we are already tasting what's to come next. With some purple and yellow orbs already leading the way, there are plenty of falling passion fruits forecasted for CSA season II. Passiflora is one of those fruits that I think in Latin means summertime fun. Oh, and "here come the smoothies." Ever had a banana passionfruit mango surinam cherry smoothie?" It is the Ridge to Reef summertime breakfast!
Summer is the time when we have the most variety of the season and we can't wait to see the seasonal progression of the upcoming weekly bags loaded with certified organic local fruits and vegetables.
Summer is also the time when we get to be kids again, and welcome campers from across North America and St. Croix. They will again be converging on Ridge to Reef Farm for a Caribbean farm-life living experience.
At our CSA Appreciation BBQ we got some wonderfully sweet local watermelons from a neighbor farmer and saved their seed to attempt a late summer crop for season II. No promises, but we are excited to try it out despite the pressures on cucurbits that time of year.
We still have ample room in the CSA for Season II for returning members! If you have not registered and wish to do so, please do it this week before we promote the CSA season II publicly. We did have some problems with the sign-up form last week, but it is fixed and accessible at: http://ridgetoreef.csasignup.com/members
Finally, we invite YOUR feedback about this season. Instead of a questionnaire, we thought we would ask for a simple paragraph of your experience in your own words. Also, all suggestions for improvements and what to keep are always so immensely helpful! If we can share your feedback on our website and marketing, please let us know. After all, you are a charter member of the Ridge to Reef Farm CSA program, and your input will shape the direction of our CSA for years to come! Please send your feedback to email@example.com.
Special thanks to those who came out and rocked with us for the Farm-B-Q and Big Guns Rock, the show was great and so was the food! Thanks to Tahirah Abu-Bakr and Pablo Reyes for the BBQ casseroles, roasted pork, and Jessica Erwin for some amazing cooking! Also, thank you members who came to eat with us in our kitchen. We look forward to seasons of growth together!
Member 2 Member
THE RECORD - 13 CSA ingredients, one meal!
by Diana and Rustin Cameron
CSA Use-up Curry
CSA Bounty We use stems, peels, and all unless noted
Tat Soi Entire bunch, shredded
Mizuna Entire bunch, shredded
Bok Choy I had only rind left, sliced thin
Green Tomatoes The more the better, sliced thin!!!!
Pole Beans Entire bunch, sliced thin lengthwise ‘julienne’
Green Papaya 1 Peeled, deseeded, then shredded
Basil Entire bunch
Turmeric Large hunk, pealed
Lemon Grass Blended paste from previous week, 1 Tbsp?
Green Onion 6 Whole (we include roots and all)
Chilies 2 Deseeded, stem removed
Sugar Cane As simple syrup from previous week, 1 Tbsp?
Moringa Powder sprinkled in ~ 1 Tbsp
Ginger Medium hunk, pealed
Cumin A good bit
Cinnamon Stick A good bit, grated on micro planer
Curry A good bit, I used green paste
but to each their own
Coconut Milk 3 Cups
Garlic 10 Cloves, peeled then minced
Red Onion 1 Large, peeled then sliced thin
Garbanzo Beans 2 Cups, cooked
Chicken 1 lb, sliced thin *
Brown Rice To serve curry over
To make the sauce, blend until smooth: Basil, Turmeric, Lemon Grass paste, Green Onion, Chilies, Sugar Cane syrup, Moringa Powder, Ginger, Cumin, Cinnamon, Curry, and Coconut Milk. Set sauce aside.
In a big deep skillet heat a splash of oil on medium heat. Sauté veggies until soft. I went Red Onions and Garlic till soft. Added Pole Beans and Green Papaya cooked covered until soft. Then added Green Tomatoes and Garbanzo Beans for a few minutes before adding Tat Soi, Mizuna, and Bok Choy along with the Sauce. Finally reducing to simmer until everything was nicely thickened and cooked together. Throw over brown rice & eat. Also surprisingly tasty served cold either over rice, in a wrap, or on a salad of lettuce.
*If you are adding chicken: Pour just enough blended sauce over sliced raw chicken to cover and let sit for 30 minutes to marinate then cook chicken in small batches spreading pieces out in the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked and no pink remains, remove from pan. Use the same pan to cook the veggies as above but add the cooked chicken and remainder of the sauce back to the pan at the same point you add the last batch of veggies.
Oh yes, my personal waffling statement: I have a hard time with recipes. Cooking uses so many of my senses but often bypasses my brain so at the table if there is an enthusiastic reception and the question of, “what’s in here” I am reduced to checking my cutting board to investigate what went in the pot. Thus all elements are estimates, and most likely results are not exactly replicable, isn’t that nice? We just ended up loving this dish and were so excited that it could represent such tastiness from all our CSA odds and ends lingering around the kitchen. Cheers!
Meet the Farmer...
Saba, Gomez, Caledonia and Pipen, farm elders
From the field...
We had some nice showers the last week which releaves our irrigation needs but along with the rain and clouds come difficult times for our alternative energy system.
Nearly 100% of the corn germinated. We received a new part for our seeder that was broken which will help us to sow seeds much faster. The Earth Way Push Seeder is a relatively inexpensive tool but saves us an immense amount of labour time.
We're steadily progressing towards a veggie field for the second CSA season. [and the mangoes are on their way!]
~ Nadja, former farm apprentice
PO Box 2903 - Frederiksted USVI 00841 - www.visfi.org - firstname.lastname@example.org - 340 220 0466
Ridge to Reef Farm @ the Virgin Islands Sustainable Farm Institute
Member Emily Graci gets the first course of watermelon, banana chips, salad, and more all laid out by Tahirah Abu-Bakr, Jess Erwin, and many others at the CSA Appreciation Farm-B-Q last Saturday.
Pablo Reyes, part time R2R staffer and VI Agriculture Dept.''s chief butcher, keeps the our farm raised pig (from Solomon's farm) and goat (ours) legs spinning for the CSA Appreciation Farm-B-Q. The rest of the goat became an amazing traditional VI goat water!
The Week's Harvest
By Nadja (based on the "Joy of Cooking")
For the dough:
½ cup chilled butter plus 3 tablespoons lard
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
bunch of Chaya (boiled for 15 minutes), cut in slices
salt, paprika, nutmeg
1. Mix the ingredients for the dough and spread it out in a buttered form. 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.
2. Beat the eggs and mix it 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 chredded 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.
THANK YOU HOSTS!
Polly's at the Pier Frederiksted, St. Croix
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!
Got some things laying around we can re-use in the CSA
Ridge to Reef Farm serves the US Virgin Islands with certified organic produce grown with sustainable permaculture practices (and a lot of love).