First Papaya Harvest
Beginning our second year on the farm
We are making this reader-supported newsletter in an effort to support the work it takes to document, research, write, and publish without access to electricity or internet. As well as to support our goals for Food Sovereignty; which include the belief that access to good food is a human right and that those fortunate enough to have access to it should share freely with their community, specifically with their elders.
Es bueno compartir.
That support looks like the monthly equivalent of a fancy coffee or the yearly equivalent of a fancy dinner with friends. Paid-subscribers to this newsletter and/or Steven’s writing will get first dibs on the farm store (coming soon!) as well as discount codes for farm products. We appreciate your support and hope you’ll join us.
When we moved onto the farm a little over a year ago we planted plantains, gandules, lemon grass, turmeric and papayas. This week was our first papaya harvest so we are sharing our favorite way to use green (unripe) papaya as a salad. If you are able to find green papaya at the grocery store, you may already have everything else you’ll need to make this salad.
For this version we’ve added store-bought carrots as well as peppers, gandules (pigeon peas) and pique (a vinegar-based hot sauce) from the farm. More on gandules and how to make your own pique in our upcoming newsletters.
What else you’ll need: