A visit to the farm is always an adventure. It begins with a seven-minute flight from Mustique to St Vincent, followed by a drive along the coast and then up the rough trail deep into Spring Valley.
After the first rains, everything was looking wonderfully lush and green, with so many fruits and vegetables coming into season.
This visit, the morning’s foraging became an incredible farm-to-table lunch: freshly gathered bamboo shoots, Narucha’s green papaya Thai salad, and baby arugula tossed with starfruit and wax apples.
Lotty brought hummus and focaccia from Mustique, while Jason very generously supplied the rosé.
Click play to follow Lotty foraging in Spring Valley and see her turn the morning’s harvest into a delicious baby arugula, wax apple and starfruit salad.
Lotty’s Baby Arugula, Wax Apple & Starfruit Salad
Ingredients
- 2–3 generous handfuls of baby arugula
- 2–3 ripe starfruit
- 4–6 wax apples
- A small handful of pink peppercorns
- Extra virgin olive oil
- Sea salt
- A squeeze of fresh lime, optional
To make
- Wash and dry the baby arugula, starfruit and wax apples.
- Slice the starfruit crossways into their beautiful natural star shapes.
- Arrange the starfruit around the edge of a large serving platter.
- Slice the wax apples into slim wedges, removing the centres as necessary.
- Pile the baby arugula generously into the middle of the platter.
- Scatter the sliced wax apples through the leaves.
- Finish with a light drizzle of olive oil, a little sea salt and some crushed pink peppercorns. Add a squeeze of fresh lime if you like.
- Serve immediately, preferably somewhere shady with a chilled glass of rosé.
Freshly gathered, beautifully prepared and enjoyed together in the shade - this is island farm-to-table living at its best.
And, as ever, half the pleasure is in the adventure of getting there!
