Green Market CSA Newsletter #10

Farm Highlight: Pink water lilies, belonging to the Nymphaea genus, bloom in the early morning light at the Green Market. These aquatic plants are known as the "jewel of the pond". They are more than just beautiful, they help maintain the wellbeing of their ecosystem. They spread across the water's surface, filling it with vibrant colour  while providing shade to keep water temperature down during hot days of the dry season. The shade prevents algae growth and provides shelter to fish. The plant absorb nutrients and naturally filters the water to regulate pH and ensure it is clean. 
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Farm Fresh To You 

"We know our doctor. We know our dentist. Why don't we know our farmer?"- Cornucopia.Org

Hope you all had a wonderful, nourished week!

In your farm-share basket this week, you will find...

I am 100% local, 83% naturally grown 
meaning without use of direct synthetic applications. 

Angela's chinese eggplant & mustard bhaji spinach, Chaguanas
Christine's Miss Right & Dancy mandarins, Gran Couva
Lincoln of Grow Green Aquaponics' 
Italian genovese basil, San Fernando
Judy's broccoli and horse plantain, Arima
Kevins' rough-skin lemons and pink marsh grapefruit, Maracas St.Joseph
Narvin's *sugar loaf pineapple* and
sweet mama Indian squashTableland
Peter's *pimento peppers*, La Canoa
hydroponic pak choi, Santa Cruz

Free-range egg subscriptions provided by Green Market & Kevin of Pamphoor Farms

If I am in italic red, it is my first time in the basket, grown by this farmer. If I have an *asterisk * by my name, it means that at some point in my life, my farmer used a chemical pesticide/ fertilizer. Please wash me.

Who is Robbie?
A farmer new to this program who lives just down the road from us. For a long time, he has partnered with the Green Market booth to sell his top quality produce every weekend. He uses a hydroponic system- a method of growing plants using mineral nutrient solution, in water without any soil. Your pak choi took 21 days to grow, without the use of any chemical, so please excuse if you find one or two holes- signs that they taste good!*

Those that have outstanding payments, please remember to bring cash/ cheque this weekend

If there is nobody at the CSA table, we give you full permission and trust to sign the pickup form and take whichever basket you wish- they are all standard except for the egg subscriptions. If there are add-ons, we will have a sign to inform you what else to put in. Thank you!

The farmers have a meeting today to discuss the CSA and Green Market Standard- ways to improve

Classic Italian Pesto by Jamie Oliver


  • ½ clove garlic, chopped
  • sea salt
  • freshly ground black pepper
  • 3 good handfuls Lincoln's fresh basil
  • 1 handful desired nuts, very lightly toasted
  • 1 good handful Parmesan cheese, freshly grated
  • extra virgin olive oil
  • 1 Kevin's rough-skin lemon, squeezed

Pulse garlic with a little pinch of salt and basil leaves in a food processor or a blender. Add a bit more garlic if you like. Add the nuts to the mixture. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil- you need just enough to bind the sauce to get a good consistency. Season to taste then add remaining cheese. Add more oil, salt and lemon juice as you feel.

Serve over pasta, as a topping on bread or as a vegetable dip

 Bhaji With Okra And Coconut Milk.


  • 1 bundle of Angela's mustard bhaji spinach
  • 12 small okras
  • 1/2 hot pepper (Scotch bonnet)
  • 4 cloves garlic
  • 3/4 tsp salt
  • 2 tbsp olive oil
  • 1 Clive's roma tomatoes from last week
  • 1/2 large onion
  • 1 1/2 cups coconut milk (substitute with water)
  • 2 sprigs Miss Pansy's spanish thyme from last week


1. Strip the stalks and midrib from the bhaji bush
2. Wash and cut up the ochroes and seasonings
3. Put all the ingredients into a pot with the boiling water and simmer until everything is soft (keep the hot pepper near the surface)
4. Remove the pepper and blend the ingredients into a puree
5. Season to taste, add butter (optional)

Serve with cassava dumplings, rice or sada roti


Honey & Apiary Tour.  
Interested in learning about the life of bees and what it takes to have that bottle of honey in your kitchen? Afternoon of Saturday March 28th in Moka with ATTAC (Apiculture Trinbago), it is a family workshop. Please let us know if you would like to participate. 

"Sweet Broom & Bitter Bush". 
3 day workshop on Caribbean Indigenous Medicine. March 20-22 $600. Caribbean Yard Campus @ Green Market. Book your spot to learn about scientific names, identifying medicinal plants, collecting and storing plant specimens, properties of selected healing plants and way to make herbal preparations for medicinal purposes

Grown With Love ♥ ,
The Green Market

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Our mailing address is:
Saddle Road, Upper Santa Cruz
Office: 221-9116      Rheanna:  369-0756

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