Green Market CSA Newsletter #22

Welcome to the best season of all- Mango Season! The heat of the dry season is slowly left behind. Finally, the rains have arrived to signal the ultimate showcase of size and scent- starch, rose, julie, doo doo, calabash, graham, cutlass teen, zabrico and vere to name a few. Everywhere you go, the trees are laden with ripening fruit changing colour. Childhood memories return of climbing great branches for the juiciest mangoes- the better the mission the more sticky and orange the result. Mangoes originate from India and there are over 1000 varieties in the world. When green, prepare as takari or chow, when semi-ripe in salads then when fully ripe, in smoothies, yogurt lassi, desserts or chilled ice cold in the fridge to eat as is. Mango is a comfort food with stomach soothing enzymes and filled with fiber, vitamins A and C and potassium, good for boosting your immune system. 
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Farm Fresh To You 

"When eating a fruit, think of the person who planted the tree"-Vietnamese Proverb
Happy June!
Whatever you are up to, we hope you feel at peace- whether the kids are finishing up exams, you are planning a trip somewhere nice or perhaps pursuing a hobby you always dreamed of.

In your farm-share basket this week, you will find
I am 100% local, 80% naturally grown, without use of direct synthetic applications.
Angela's caraille & green lettuce, Chaguanas
Christine's mixed grapefruit, Gran Couva
Green Market's bay leaves & vere mangoes, Santa Cruz
Jeffrey & Merril of Mama's Ice Cream's vere mangoes
Joann & Larry's bodi and baigan eggplant, Pipiol
Judy & Roger's watercress, Arima
Miss Pansy & Lisann's *green seasoning-chive, rosemary, spanish and broad leaf thyme, tarragon*, Paramin
Narvin's mataboro bananas, sikki ay fig, horse plantain,Tableland
Robbie's hydroponic *pak choy*, Santa Cruz
Yearwood Family friend "Bunty"'s *paw paw*, Moruga

Free-range eggs provided by Green Market & Kevin of Pamphoor Farms.

If I have an *asterisk * by my name, it means that at some point in my life, my farmer used a synthetic chemical fertilizer/pesticide/fungicide . It does not include info of land background and surroundings, seed origin and water source as foreign "organic" standards would require.  Please wash me.

Look out for the basket with your name on it
We listened to your advice, we brought back the Green Market laminated labels, and each family has their name on the back. 

Sunday Market Closed all July
A new Sunday market is being relaunched in August. In order to plan, Sundays will be closed next month. Our Sunday families, we apologize for inconvenience. We will discuss this weekend whether you can collect Saturday or would like to restart in August.

Baskets & Deposit Fee
Since the original wicker is out of stock until August, we have mixed them with the African ones. Thank you for being flexible. If you have not as yet, we have implemented a one time deposit fee for the basket of $120. This will be returned to you should you choose to discontinue the program. 

iPad Check In Reminder
We are now electronic. Check in on the iPad when you collect your basket. 

Collecting Taste Preferences
This weekend, we are doing a tally of your favorite fruits/ vegetables. There will be a sheet and will it will take no more than 5 minutes.

Rheanna Goes Away
July 12-Aug 2, Rheanna will be in Europe with her 85 year old granny called "Popo". Letting you know in advance, as someone else will work with you.
By Caribbean Pot
1 bundle bodi from Joann & Larry
1 tbsp vegetable oil
1 pinch salt
1 tbsp curry powder 
1 onion chopped
2 cloves garlic sliced
1 medium tomato diced from Trevor last week
1/5 scotch bonnet pepper
1/4 water for cooking curry
1 1/2 cup water
2 medium potato diced
pinch of black pepper
Prepare bodi. Remove the ends of the bean and discard (about 1/8 inch on both ends), then cut into one inch pieces.
Peel the potato and place in the same bowl as the trimmed bodi  and rinse off with cool water and drain. 
In a fairly deep sauce pan, heat the oil over medium/high heat, then add 1/2 of the onion, garlic and scotch bonnet pepper and allow to cook for a couple minutes (till ends start going brown). Add the curry powder and black pepper and stir (turn down the heat a little to allow this to cook for 3-4 minutes without burning). It will become grainy and go dark, that is natural. Now add the 1/4 cup of wateand bring it up to a boil and allow it to cook until that liquid burns off (about 4 minutes).
When the liquid burns off (like a curry paste) it’s time to start adding the other ingredients. Add the bodi, potato and the rest of the onion and give it a good stir. Then add the salt and the 1 1/4 cups water, bring that to a boil by turning up the heat, then lower it to a gentle simmer. Make sure the lid is slightly ajar and cook for about 20 minutes. Stir occasionally.

After 20 minutes of simmering the potato and bodi should be tender, but there may still be a bit runny liquid, so we’ll now turn up the heat to burn that off. But first, add the diced tomato and cook for about 5 minutes.

Serve with rice or paratha roti.
with coconut milk and lemongrass

2 caraille from Angela
1/2lb shrimp
2 tbsp vegetable oil
1/2 tsp geera
1/2C coconut milk
1 1/2tbsp curry powder
2 cloves garlic
1 onions
1 tbsp chopped chadon beni from Green Market
1/2 hot pepper seeded
salt to taste
1 stalks lemon/fever grass, chopped *

Slit carailli lengthways, remove seeds, do not cut in half or let knife go right through.
Place garlic, onion, pepper and chadon beni in a blender or food processor and process to a fine consistency.
Bring a pot of water to a boil, drop in carailli and cook for five minutes, remove and drain.
Heat one tbs oil in a sauté pan, add one tbs ground garlic and onion mixture, add cumin, cook until fragrant, add shrimp and cook for five minutes. Remove and season to taste with salt.
Stuff the carailli with the shrimp mixture, tie together with kitchen twine and secure well, set aside.
Heat the remaining oil in a sauté pan, add the lemongrass, and balance of the garlic, onion mixture, add garam masala and curry powder, pour on coconut milk and simmer for 5 minutes, then add carailli and cover and simmer for 10 minutes.
Slice and serve as a side dish with other curried dishes.
Spicy Papaya Smoothie
By Rachel Brathen

Super delicious, very hydrating and good for the skin.

  • Half a papapya from Roderick's friend"Bunty" (take the skin off but save the seeds!)
  • Two bananas from Narvin
  • A big scoop of almond/ peanut butter
  • One tsp flax seed
  • 2 tsp chia seeds
  • 2 tsp papaya seeds
  • Enough coconut water to get the blender going
  • Ice

Blend it all together, pour it in a tall glass and sprinkle some chica seeds on top. Delicious! The papaya seeds have high levels of enzymes and are very good for you. They also give the smoothie a little bit of a kick – they’re spicy! If you have papaya seeds left over, put them in a pan on high heat with some grape seed oil and salt for a minute and sprinkle them over your next salad.


Saturday & Sunday 20th & 21st
Giveaway hampers, yoga & meditation workshops, cooking demo

Saturday & Sunday 27th & 28th

Special pineapple menu, workshops, talks, cooking demo

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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