Yes, another week has come and gone here at Nidulari. The bamboo on the Nid walls has reached the top at the front, and has made great progress at the back. Beds have been dug, things have been planted – cacao, okra, amaranth, pidgin peas, and moringa. We’ve continued thinning out bush for our agroforestry experimental area, and may get the first hibiscus, moringa, chaya, and sweet potato going in there by next week!
Perhaps, in the spirit of Mango Melee last weekend, I shall share with you my special recipe…which I recently typed up to share with Ridge to Reef farm for their CSA (community supported agriculture) members. It’s my very own, tropical, version of sangria; a hit every time I make it!
Inspired by mango season here on St Croix and the ever popular Sangria of summer parties far and wide, the Mango Solstice is a truly Crucian blend of fresh local mangoes, white rum, citrus, and ginger paired with the ripe fulness of red wine. Enjoy with lunch in the shade, or on a beautiful summer evening surrounded by the sounds of cicadas and coquìs in the trees.
3 ripe mangoes, peeled, cored, and cubed
8 whole cloves
3 limes or lemons, cut in quarters and lightly squeezed
1 inch fresh ginger, julienned
3 cups white rum
1 cup white sugar
1 cup Stones Ginger Wine
1 bottle of any kind of red wine
1 tray ice cubes
In the morning, place the first 6 ingredients in a 1/2 gallon mason jar or covered jug, shake well to combine, and place in the fridge for 6 to 12 hours, shaking or stirring a couple of times. Chill the wine. Within 30 minutes of serving, combine all the ingredients in a large punch bowl, garnish with Hibiscus flowers if you like, and serve with a ladle, making sure to have a little fruit in each glass.
With that, my friends, I shall leave you. For I am anticipating a relaxed weekend off, unexpected yet much needed! It shall hopefully give me time to recover from an unpleasant bump on the head (no names shall be named), and the general exhaustion from the ever-expanding list of ongoing projects! Lets just sit down for a drink and call it a week well worked. That is, after a trip to the beach with our long-suffering canine friends, who are less than thrilled by the heat of summer. Cheers!