The Association of Concerned Native Virgin Islanders, Inc. will hold a general meeting at 2 p.m. on Saturday, Sept. 22, at the Windward Passage Holiday Inn Hotel.
Education and information on financial investments will be discussed. All members and interested Native Virgin Islanders are invited.
ANTI-LITER AND BEAUTIFICATION COMMISSION BOARD
The Board of the Anti-Liter Commission, St. Thomas/St. John District, will meet at 2 p.m. on Thursday, Sept. 20, in the Commission's conference Room located on the first floor of the East End Boat Park Building, 6200, Frydenhoj.
ANTI-LITER AND BEAUTIFICATION BOARD
The Board of the Anti-Liter and Beautification Commission, St. Thomas/St. John District, will meet at 2 p.m. on Thursday, Sept. 20, in the Commission's Conference Room located on the first floor of the East End Boat Park Building, 6200 Frydenhoj.
V.I. RED CROSS WORKERS SENT TO NYC
Sept. 14, 2001 – Five Virgin Island American Red Cross volunteers were selected to go to New York Saturday to assist in disaster relief efforts.
"It's a little frightening," said Priscilla Hintz, who has been a Red Cross volunteer since Hurricane Marilyn. "We've been looking at the TV, like everyone else," Hintz said, "and we've heard people speak about Ground Zero, but we won't know until we get there what it will be like." Ground Zero is the name that's been given to the World Trade Center Towers site.
Hintz continued, "I really want to go –it's heartwarming to help people in need and touch people's lives."
Judith M. George, a retired school teacher, said Hurricane Marilyn inspired her to volunteer, "The Red Cross helped us then, "she said, "and we can help now."
Also traveling is Mae Wheatley, a Department of Justice victim liaison officer, Carla Challenger of the Legislature office on St. John, and Merla Kimbal, a nurse with the Department of Health.
The volunteers have their work cut out for them just getting there. Unable to get on a direct flight out of St. Thomas, they will travel to San Juan Saturday where they will overnight. Sunday they fly to Philadelphia, after which they will be driven to New York.
In New York all except Kimbal will work out of the Red Cross Center New York regional office. Hintz said there will be thousands of volunteers already there providing crisis counseling, shelter, meals and emergency support for victims. It will be the Virgin Island group's task to assign these duties.
Hintz is a public relations officer for both the St. Thomas-St. John Chamber of Commerce and St. Thomas Dairies. "They both were happy to let me take the time off," she said. "All of us received encouragement from our bosses." She said they expected to be gone two to three weeks. "The Red Cross doesn't like to keep any volunteer on a disaster assignment like that any longer than three weeks," Hintz said.
"It's a little frightening," said Priscilla Hintz, who has been a Red Cross volunteer since Hurricane Marilyn. "We've been looking at the TV, like everyone else," Hintz said, "and we've heard people speak about Ground Zero, but we won't know until we get there what it will be like." Ground Zero is the name that's been given to the World Trade Center Towers site.
Hintz continued, "I really want to go –it's heartwarming to help people in need and touch people's lives."
Judith M. George, a retired school teacher, said Hurricane Marilyn inspired her to volunteer, "The Red Cross helped us then, "she said, "and we can help now."
Also traveling is Mae Wheatley, a Department of Justice victim liaison officer, Carla Challenger of the Legislature office on St. John, and Merla Kimbal, a nurse with the Department of Health.
The volunteers have their work cut out for them just getting there. Unable to get on a direct flight out of St. Thomas, they will travel to San Juan Saturday where they will overnight. Sunday they fly to Philadelphia, after which they will be driven to New York.
In New York all except Kimbal will work out of the Red Cross Center New York regional office. Hintz said there will be thousands of volunteers already there providing crisis counseling, shelter, meals and emergency support for victims. It will be the Virgin Island group's task to assign these duties.
Hintz is a public relations officer for both the St. Thomas-St. John Chamber of Commerce and St. Thomas Dairies. "They both were happy to let me take the time off," she said. "All of us received encouragement from our bosses." She said they expected to be gone two to three weeks. "The Red Cross doesn't like to keep any volunteer on a disaster assignment like that any longer than three weeks," Hintz said.
AUGUST BURGLARIES DIP 42 PERCENT FROM JULY'S
Sept. 17, 2001 – After a wave of spring and summer break-ins had St. John villa managers up in arms, burglaries on the island dropped by 42 percent in August from the July figures, Police Lt. Rene Garcia said.
Garcia said the earlier burglaries happened because his department was short staffed. However, an unspecified number of officers from the district's Community Oriented Policing program and the Special Operations Bureau were subsequently transferred to St. John to beef up staffing.
"They were on patrols and stakeouts," he said.
He declined to say how many officers now are assigned to St. John.
Garcia also said that the overall number of felonies on St. John decreased by 41 percent in August compared to July of this year. Felonies in addition to burglary are grand larceny, auto theft, rape and murder.
No one has been arrested in connection with any of the earlier incidents. And this has villa rental managers worried that the island may see another of its periodic burglary waves once villas fill up for the winter season. "Bookings are lower now," Catered Too owner Eileen Duffy said.
Most of the villas hit in the spring and summer were occupied at the time. The burglars made brief forays into the houses, grabbing pocketbooks and wallets.
"They were more apt to go into houses where people were asleep, out on the deck or in the pool," Chris Barbich at Caribbean Villas and Resort Co. said. In July alone, she said, burglars hit 14 of the homes managed by Caribbean Villas. The total number of burglaries was not available.
Barbich said all of the company's rental properties have safes, and staff members tell visitors to use them.
While news of the burglary wave made Internet chat rooms and bulletin boards, Barbich said, she received no cancellations due to that problem. However, some guests in villas hit by burglars were moved to other homes or checked out for the Westin Resort.
Garcia said the earlier burglaries happened because his department was short staffed. However, an unspecified number of officers from the district's Community Oriented Policing program and the Special Operations Bureau were subsequently transferred to St. John to beef up staffing.
"They were on patrols and stakeouts," he said.
He declined to say how many officers now are assigned to St. John.
Garcia also said that the overall number of felonies on St. John decreased by 41 percent in August compared to July of this year. Felonies in addition to burglary are grand larceny, auto theft, rape and murder.
No one has been arrested in connection with any of the earlier incidents. And this has villa rental managers worried that the island may see another of its periodic burglary waves once villas fill up for the winter season. "Bookings are lower now," Catered Too owner Eileen Duffy said.
Most of the villas hit in the spring and summer were occupied at the time. The burglars made brief forays into the houses, grabbing pocketbooks and wallets.
"They were more apt to go into houses where people were asleep, out on the deck or in the pool," Chris Barbich at Caribbean Villas and Resort Co. said. In July alone, she said, burglars hit 14 of the homes managed by Caribbean Villas. The total number of burglaries was not available.
Barbich said all of the company's rental properties have safes, and staff members tell visitors to use them.
While news of the burglary wave made Internet chat rooms and bulletin boards, Barbich said, she received no cancellations due to that problem. However, some guests in villas hit by burglars were moved to other homes or checked out for the Westin Resort.
POLLI'S LEAVING ST. THOMAS FOR ST. JOHN
Sept. 17, 2001 – Polli's Mexican Restaurant in Tillett Gardens on St. Thomas will close on Sept. 22. Owner Donna Smith plans to reopen at the Lumberyard Shopping Complex in Cruz Bay on St. John by Nov. 1.
"At least for lunch," she said. "We'll work into a full schedule."
The new St. John restaurant will feature the same Mexican-oriented menu as the current one on St. Thomas, Smith said, with the addition of more soups and sandwiches.
The new restaurant site overlooks the Creek, thanks to renovation work that entailed removing exterior walls. That work is complete, and Smith will soon start moving the restaurant's heavy equipment across Pillsbury Sound.
Smith said her research findings indicate that St. John has enough residents and visitors to support the restaurant. "We'll fill a niche," she said, noting that Polli's has reasonable prices and a casual ambience.
"This move is for our family," Smith said. Her husband, Kevin Smith, works at Starfish Market in Cruz Bay. Since they live on St. Thomas, Kevin Smith's long hours have prevented him from spending time with their young son, she said.
According to Rhoda Tillett, there are "many plans in the process" for a new restaurant in Tillett Gardens, where eateries, most of them featuring Mexican-style food, have been in operation since the late 1960s, when El Papagayo opened.
If a new restaurant tenant isn't finalized by the time the annual eight-concert season in the garden complex opens on Nov. 30, Tillett said, a catering service will be used for the pre-performance dinners and cabaret programs.
"At least for lunch," she said. "We'll work into a full schedule."
The new St. John restaurant will feature the same Mexican-oriented menu as the current one on St. Thomas, Smith said, with the addition of more soups and sandwiches.
The new restaurant site overlooks the Creek, thanks to renovation work that entailed removing exterior walls. That work is complete, and Smith will soon start moving the restaurant's heavy equipment across Pillsbury Sound.
Smith said her research findings indicate that St. John has enough residents and visitors to support the restaurant. "We'll fill a niche," she said, noting that Polli's has reasonable prices and a casual ambience.
"This move is for our family," Smith said. Her husband, Kevin Smith, works at Starfish Market in Cruz Bay. Since they live on St. Thomas, Kevin Smith's long hours have prevented him from spending time with their young son, she said.
According to Rhoda Tillett, there are "many plans in the process" for a new restaurant in Tillett Gardens, where eateries, most of them featuring Mexican-style food, have been in operation since the late 1960s, when El Papagayo opened.
If a new restaurant tenant isn't finalized by the time the annual eight-concert season in the garden complex opens on Nov. 30, Tillett said, a catering service will be used for the pre-performance dinners and cabaret programs.
SENATOR SAYS IT'S TIME FOR A TOURISM AUTHORITY
Sept. 17, 2001 — With the nation’s airline companies facing huge financial losses from terrorist attacks on the mainland, Sen. Alicia "Chucky" Hansen says it's time to create a tourism authority.
U.S. airlines, including American Airlines, which essentially has a monopoly on service to the Virgin Islands, are expected to cut back flights because of the financial losses — between $100 million and $250 million per company per day — experienced when the nation's air space was shut down for nearly three days, according to the Associated Press.
Like other companies, American Airlines is contemplating a cut in flights of up to 20 percent. Continental is planning to lay off 12,000 employees.
Because the attacks will likely result in a dropoff in visitors here, Hansen said, it is vital for the government to make sure the territory is advertised effectively. Part of that, she said, means resurrecting the idea of a tourism authority.
"I think that is the way to go," Hansen said.
A tourism authority bill was vetoed earlier this year by Gov. Charles Turnbull. The bill would have seen the Tourism Department dismantled and a board of six private-sector representatives and three government-sector members installed to manage the territory’s tourism policies. The board, which would have been a semi-autonomous government agency similar to the Port Authority, would have been funded by hotel room occupancy taxes and would have had the authority to issue bonds.
Turnbull objected to the structure and composition of the agency, which would have had majority representation from the business community.
Hansen said she still supports the idea of a tourism authority, more so now with the possible after-effects of the terror attacks.
She has said the $11 million collected annually in hotel occupancy taxes, which by law is supposed to be used only for marketing the territory, should be increased to $14 million.
"We cannot afford to have money come out of the Tourism Revolving Fund for other purposes," Hansen said. "Every dime from the tourism occupancy tax should go toward marketing the U.S. Virgin Islands."
Over the weekend, Turnbull said his planners are looking at ways to "mitigate negative impacts" following the attacks. He didn’t elaborate.
"We are not unmindful that our economy will be impacted," Turnbull said.
The tourism industry worldwide is girding for a dropoff in business as travelers rethink vacation plans because of the terror attacks on the World Trade Center in New York City and the Pentagon. The deadly attacks were carried out using hijacked commercial airliners.
The World Tourism Organization says the money spent by vacationers is the main source of income for almost 40 percent of the world's countries. In the territory, revenue generated by tourism is estimated to be more than $500 million annually, according to the U.S. Office of Insular Affairs.
U.S. airlines, including American Airlines, which essentially has a monopoly on service to the Virgin Islands, are expected to cut back flights because of the financial losses — between $100 million and $250 million per company per day — experienced when the nation's air space was shut down for nearly three days, according to the Associated Press.
Like other companies, American Airlines is contemplating a cut in flights of up to 20 percent. Continental is planning to lay off 12,000 employees.
Because the attacks will likely result in a dropoff in visitors here, Hansen said, it is vital for the government to make sure the territory is advertised effectively. Part of that, she said, means resurrecting the idea of a tourism authority.
"I think that is the way to go," Hansen said.
A tourism authority bill was vetoed earlier this year by Gov. Charles Turnbull. The bill would have seen the Tourism Department dismantled and a board of six private-sector representatives and three government-sector members installed to manage the territory’s tourism policies. The board, which would have been a semi-autonomous government agency similar to the Port Authority, would have been funded by hotel room occupancy taxes and would have had the authority to issue bonds.
Turnbull objected to the structure and composition of the agency, which would have had majority representation from the business community.
Hansen said she still supports the idea of a tourism authority, more so now with the possible after-effects of the terror attacks.
She has said the $11 million collected annually in hotel occupancy taxes, which by law is supposed to be used only for marketing the territory, should be increased to $14 million.
"We cannot afford to have money come out of the Tourism Revolving Fund for other purposes," Hansen said. "Every dime from the tourism occupancy tax should go toward marketing the U.S. Virgin Islands."
Over the weekend, Turnbull said his planners are looking at ways to "mitigate negative impacts" following the attacks. He didn’t elaborate.
"We are not unmindful that our economy will be impacted," Turnbull said.
The tourism industry worldwide is girding for a dropoff in business as travelers rethink vacation plans because of the terror attacks on the World Trade Center in New York City and the Pentagon. The deadly attacks were carried out using hijacked commercial airliners.
The World Tourism Organization says the money spent by vacationers is the main source of income for almost 40 percent of the world's countries. In the territory, revenue generated by tourism is estimated to be more than $500 million annually, according to the U.S. Office of Insular Affairs.
CORAL BAY ORGANIC GARDENS: A GROWTH VENTURE
Sept. 16, 2001 – The dining room table boasts a sea of greens. Bok choy glisten invitingly under an olive oil glaze. Fragrant garlic chives enliven the appearance and flavor of scalloped potatoes, while basil and oregano perk up a perfectly roasted breast of duck.
But the piece de resistance is the centerpiece: nine different leafy greens lusciously tossed into a signature Salade Josephine.
This picture-perfect wholesome menu is everyday fare for Hugo and Josephine Roller, who own Coral Bay Organic Gardens on St. John and wholesale organic produce to restaurants and grocery stores throughout the Virgin Islands.
Nuts and bolts of organic farming
In a serene verdant valley in Coral Bay, the Rollers' two planted fields will soon expand to three, bringing the total number of acres under cultivation to five. "We grow over 30 different types of greens and 98 items total," Josephine Roller explains, "including herbs, vegetables like tomatoes and hot peppers, and tropical fruits such as papaya."
The variety and success of the couple's efforts has come through hard work that dates to 1984, when Hugo Roller purchased the land.
"The soil survey, rainfall and price of the land — those were the three key ingredients," he says in explaining how he decided on that particular site for farming. The Rollers both have backgrounds in agriculture — he in New England, she in Viet Nam — and they built their business slowly.
"We first had an experimental garden right outside the house," Josephine Roller explains. "We grew yard beans, okra, papaya — all the crops that grow well locally. Then we looked at what variety of each species did the best."
As commercial farmers, rather than subsistence growers or hobbyists, the duo also had to determine the economic viability of the crops. With high-value land, "it's important to plan strategically," Hugo Roller says. For example, "Gourmet greens command a price of $6 per pound or more. That's why we selected them over a crop that grows equally well but sells 6 pounds for 50 cents."
At that, many customers view the price of the produce as a bargain. "Greens are highly perishable," he notes. "We deliver them fresh, and there's no freight and other charges, as there is for imported foods."
And "you can't duplicate the flavor of an organic tomato," his wife says.
As the farming business grew, infrastructural improvements — roads, bigger gardens, two solar-powered wells for irrigation, and a refrigeration facility — were added. Every step was based on the ecologically sound, sustainable farming philosophy of permaculture. "Every element is deliberately integrated," Hugo Roller explains. "For example, a garden that we have to visit three times a day is closer to the house than one we have to visit only once."
Crops are planted in a companion style so as to ward off pests naturally. Even the source of rich organic fertilizer is carefully planned into the scheme. Horses are boarded on farmland in exchange for manure.
"Organic produce is now the fastest-growing food sector in U.S. agriculture," Hugo Roller, a member of the National Organic Farmers Association, says. And, indeed, the taste and health benefits of the Rollers' organic produce are finding a ready market in the Virgin Islands that keeps them and their farm employees working the fields — hand seeding, weeding, picking and packing — seven days a week, year-round.
On a typical day, Josephine starts harvesting the day's crops at 5:30 a.m., then is back in the fields at 4 p.m. for a second harvest. Hugo's shift is during the day. The fresh-picked crops are taken to a staging area where each variety is sorted and packaged.
Restaurants and resort kitchens such as those at Caneel Bay, the Ritz-Carlton and the Marriott Frenchman's Reef get their produce bagged in bulk form. Crops destined for retail groceries such as Marina Market (St. John and St. Thomas) , Gourmet Gallery (St. Thomas) and Star Fish Market (St. John) are put in plastic clamshell containers. The bags and containers are stored in a refrigeration facility prior to delivery, which is five days a week on St. John and once a week to St. Thomas.
"Each week, I fax out a list of what will be available, then the chefs and stores place their orders," Josephine Roller explains.
Gourmet greens today, tilapia tomorrow
Among the bountiful produce of the Coral Bay Organic Garden, the greens are among the most sought after. "At first, I didn't care for the sharp taste of the greens, but now I find lettuce like romaine has no taste at all," Hugo Roller says of his own conversion to the gourmet greenery. "We add greens to soups and pasta, stir-fry them with meats, and use different types of dressing over them raw," his wife says. "I've even made arugula ice cream!"
The family's favorite veggie recipe — even enjoyed by 11-year-old son Hugo and 10-year-old daughter Mimi — is Salade Josephine, a verdant mix that includes arugula, red mustard greens, curly kale, red and local spinach, kyona (Japanese spinach), bok choy, tatsoi and yukina savoy.
The Rollers also operate the Coral Bay Garden Center. There, from 11 a.m. to 4 p.m. Tuesday through Saturday, planting soil, peat moss, organic fertilizer and plastic and clay pots are sold. But it is the consumer-sized bags of greens in the shop refrigerators that most entice locals and visitors alike.
On the horizon lies further expansion, in a new direction. The Rollers' farm has been selected as one in the territory to test the commercial profitability of aquaculture by farming tilapia fish.
Tilapia has been farmed for years by the University of the Virgin Islands Agricultural Experiment Station on St. Croix, but not commercially. The sweet, mild whitefish has been marketed successfully on the mainland, where supermarkets today carry fresh tilapia filets from such places as Jamaica and Costa Rica.
"We'll be building a 50-foot diameter concrete tank designed to produce 1,700 pounds of fish in six months," Hugo Roller explains. The effluent from the tank will provide natural fertilizer for the fields, too, thus helping to reduce costs, increase field production and return nutrients to the soil.
And he has "already had inquiries from restaurateurs willing to pay $6 per pound."
The Coral Bay Organic Farm is so uniquely successful that the Rollers have given many a tour to visiting farmers from all over the globe and chefs from prestigious culinary organizations. "In the future, we may consider agri-tourism," Josephine Roller muses. "That's where people pay to come work on a farm in exchange for the experiences they gain. But right now, we're focusing on developing the farm."
And most days, that's enough. She notes: "There's always something new, always something to learn. Success comes from a lot of trial and error."
Salade Josephine
1 cup arugula
1 cup red mustard greens
1 cup curly kale
1 cup red spinach
1 cup local spinach
1 cup kyona (Japanese spinach)
1 cup bok choy
1 cup tatsoi
1 cup yukina savoy
1 cup olive oil
1 cup balsamic vinegar
Juice of 4 limes
1 head garlic, chopped
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
Salt and black pepper, to taste
Wash greens well, pat dry and place on a large serving platter. Combine oil, vinegar, lime juice, garlic, tarragon, basil, salt and pepper in a large shaker bottle. Shake well. Pour desired amount of dressing over salad.
Makes 6 servings. Per serving (with 1 tablespoon dressing): 90 calories, 7 gms fat (71 percent fat calories), no cholesterol, 182 mg sodium.
But the piece de resistance is the centerpiece: nine different leafy greens lusciously tossed into a signature Salade Josephine.
This picture-perfect wholesome menu is everyday fare for Hugo and Josephine Roller, who own Coral Bay Organic Gardens on St. John and wholesale organic produce to restaurants and grocery stores throughout the Virgin Islands.
Nuts and bolts of organic farming
In a serene verdant valley in Coral Bay, the Rollers' two planted fields will soon expand to three, bringing the total number of acres under cultivation to five. "We grow over 30 different types of greens and 98 items total," Josephine Roller explains, "including herbs, vegetables like tomatoes and hot peppers, and tropical fruits such as papaya."
The variety and success of the couple's efforts has come through hard work that dates to 1984, when Hugo Roller purchased the land.
"The soil survey, rainfall and price of the land — those were the three key ingredients," he says in explaining how he decided on that particular site for farming. The Rollers both have backgrounds in agriculture — he in New England, she in Viet Nam — and they built their business slowly.
"We first had an experimental garden right outside the house," Josephine Roller explains. "We grew yard beans, okra, papaya — all the crops that grow well locally. Then we looked at what variety of each species did the best."
As commercial farmers, rather than subsistence growers or hobbyists, the duo also had to determine the economic viability of the crops. With high-value land, "it's important to plan strategically," Hugo Roller says. For example, "Gourmet greens command a price of $6 per pound or more. That's why we selected them over a crop that grows equally well but sells 6 pounds for 50 cents."
At that, many customers view the price of the produce as a bargain. "Greens are highly perishable," he notes. "We deliver them fresh, and there's no freight and other charges, as there is for imported foods."
And "you can't duplicate the flavor of an organic tomato," his wife says.
As the farming business grew, infrastructural improvements — roads, bigger gardens, two solar-powered wells for irrigation, and a refrigeration facility — were added. Every step was based on the ecologically sound, sustainable farming philosophy of permaculture. "Every element is deliberately integrated," Hugo Roller explains. "For example, a garden that we have to visit three times a day is closer to the house than one we have to visit only once."
Crops are planted in a companion style so as to ward off pests naturally. Even the source of rich organic fertilizer is carefully planned into the scheme. Horses are boarded on farmland in exchange for manure.
"Organic produce is now the fastest-growing food sector in U.S. agriculture," Hugo Roller, a member of the National Organic Farmers Association, says. And, indeed, the taste and health benefits of the Rollers' organic produce are finding a ready market in the Virgin Islands that keeps them and their farm employees working the fields — hand seeding, weeding, picking and packing — seven days a week, year-round.
On a typical day, Josephine starts harvesting the day's crops at 5:30 a.m., then is back in the fields at 4 p.m. for a second harvest. Hugo's shift is during the day. The fresh-picked crops are taken to a staging area where each variety is sorted and packaged.
Restaurants and resort kitchens such as those at Caneel Bay, the Ritz-Carlton and the Marriott Frenchman's Reef get their produce bagged in bulk form. Crops destined for retail groceries such as Marina Market (St. John and St. Thomas) , Gourmet Gallery (St. Thomas) and Star Fish Market (St. John) are put in plastic clamshell containers. The bags and containers are stored in a refrigeration facility prior to delivery, which is five days a week on St. John and once a week to St. Thomas.
"Each week, I fax out a list of what will be available, then the chefs and stores place their orders," Josephine Roller explains.
Gourmet greens today, tilapia tomorrow
Among the bountiful produce of the Coral Bay Organic Garden, the greens are among the most sought after. "At first, I didn't care for the sharp taste of the greens, but now I find lettuce like romaine has no taste at all," Hugo Roller says of his own conversion to the gourmet greenery. "We add greens to soups and pasta, stir-fry them with meats, and use different types of dressing over them raw," his wife says. "I've even made arugula ice cream!"
The family's favorite veggie recipe — even enjoyed by 11-year-old son Hugo and 10-year-old daughter Mimi — is Salade Josephine, a verdant mix that includes arugula, red mustard greens, curly kale, red and local spinach, kyona (Japanese spinach), bok choy, tatsoi and yukina savoy.
The Rollers also operate the Coral Bay Garden Center. There, from 11 a.m. to 4 p.m. Tuesday through Saturday, planting soil, peat moss, organic fertilizer and plastic and clay pots are sold. But it is the consumer-sized bags of greens in the shop refrigerators that most entice locals and visitors alike.
On the horizon lies further expansion, in a new direction. The Rollers' farm has been selected as one in the territory to test the commercial profitability of aquaculture by farming tilapia fish.
Tilapia has been farmed for years by the University of the Virgin Islands Agricultural Experiment Station on St. Croix, but not commercially. The sweet, mild whitefish has been marketed successfully on the mainland, where supermarkets today carry fresh tilapia filets from such places as Jamaica and Costa Rica.
"We'll be building a 50-foot diameter concrete tank designed to produce 1,700 pounds of fish in six months," Hugo Roller explains. The effluent from the tank will provide natural fertilizer for the fields, too, thus helping to reduce costs, increase field production and return nutrients to the soil.
And he has "already had inquiries from restaurateurs willing to pay $6 per pound."
The Coral Bay Organic Farm is so uniquely successful that the Rollers have given many a tour to visiting farmers from all over the globe and chefs from prestigious culinary organizations. "In the future, we may consider agri-tourism," Josephine Roller muses. "That's where people pay to come work on a farm in exchange for the experiences they gain. But right now, we're focusing on developing the farm."
And most days, that's enough. She notes: "There's always something new, always something to learn. Success comes from a lot of trial and error."
Salade Josephine
1 cup arugula
1 cup red mustard greens
1 cup curly kale
1 cup red spinach
1 cup local spinach
1 cup kyona (Japanese spinach)
1 cup bok choy
1 cup tatsoi
1 cup yukina savoy
1 cup olive oil
1 cup balsamic vinegar
Juice of 4 limes
1 head garlic, chopped
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
Salt and black pepper, to taste
Wash greens well, pat dry and place on a large serving platter. Combine oil, vinegar, lime juice, garlic, tarragon, basil, salt and pepper in a large shaker bottle. Shake well. Pour desired amount of dressing over salad.
Makes 6 servings. Per serving (with 1 tablespoon dressing): 90 calories, 7 gms fat (71 percent fat calories), no cholesterol, 182 mg sodium.
CORAL BAY ORGANIC GARDENS: A GROWTH VENTURE
Sept. 16, 2001 – The dining room table boasts a sea of greens. Bok choy glisten invitingly under an olive oil glaze. Fragrant garlic chives enliven the appearance and flavor of scalloped potatoes, while basil and oregano perk up a perfectly roasted breast of duck.
But the piece de resistance is the centerpiece: nine different leafy greens lusciously tossed into a signature Salade Josephine.
This picture-perfect wholesome menu is everyday fare for Hugo and Josephine Roller, who own Coral Bay Organic Gardens on St. John and wholesale organic produce to restaurants and grocery stores throughout the Virgin Islands.
Nuts and bolts of organic farming
In a serene verdant valley in Coral Bay, the Rollers' two planted fields will soon expand to three, bringing the total number of acres under cultivation to five. "We grow over 30 different types of greens and 98 items total," Josephine Roller explains, "including herbs, vegetables like tomatoes and hot peppers, and tropical fruits such as papaya."
The variety and success of the couple's efforts has come through hard work that dates to 1984, when Hugo Roller purchased the land.
"The soil survey, rainfall and price of the land — those were the three key ingredients," he says in explaining how he decided on that particular site for farming. The Rollers both have backgrounds in agriculture — he in New England, she in Viet Nam — and they built their business slowly.
"We first had an experimental garden right outside the house," Josephine Roller explains. "We grew yard beans, okra, papaya — all the crops that grow well locally. Then we looked at what variety of each species did the best."
As commercial farmers, rather than subsistence growers or hobbyists, the duo also had to determine the economic viability of the crops. With high-value land, "it's important to plan strategically," Hugo Roller says. For example, "Gourmet greens command a price of $6 per pound or more. That's why we selected them over a crop that grows equally well but sells 6 pounds for 50 cents."
At that, many customers view the price of the produce as a bargain. "Greens are highly perishable," he notes. "We deliver them fresh, and there's no freight and other charges, as there is for imported foods."
And "you can't duplicate the flavor of an organic tomato," his wife says.
As the farming business grew, infrastructural improvements — roads, bigger gardens, two solar-powered wells for irrigation, and a refrigeration facility — were added. Every step was based on the ecologically sound, sustainable farming philosophy of permaculture. "Every element is deliberately integrated," Hugo Roller explains. "For example, a garden that we have to visit three times a day is closer to the house than one we have to visit only once."
Crops are planted in a companion style so as to ward off pests naturally. Even the source of rich organic fertilizer is carefully planned into the scheme. Horses are boarded on farmland in exchange for manure.
"Organic produce is now the fastest-growing food sector in U.S. agriculture," Hugo Roller, a member of the National Organic Farmers Association, says. And, indeed, the taste and health benefits of the Rollers' organic produce are finding a ready market in the Virgin Islands that keeps them and their farm employees working the fields — hand seeding, weeding, picking and packing — seven days a week, year-round.
On a typical day, Josephine starts harvesting the day's crops at 5:30 a.m., then is back in the fields at 4 p.m. for a second harvest. Hugo's shift is during the day. The fresh-picked crops are taken to a staging area where each variety is sorted and packaged.
Restaurants and resort kitchens such as those at Caneel Bay, the Ritz-Carlton and the Marriott Frenchman's Reef get their produce bagged in bulk form. Crops destined for retail groceries such as Marina Market (St. John and St. Thomas) , Gourmet Gallery (St. Thomas) and Star Fish Market (St. John) are put in plastic clamshell containers. The bags and containers are stored in a refrigeration facility prior to delivery, which is five days a week on St. John and once a week to St. Thomas.
"Each week, I fax out a list of what will be available, then the chefs and stores place their orders," Josephine Roller explains.
Gourmet greens today, tilapia tomorrow
Among the bountiful produce of the Coral Bay Organic Garden, the greens are among the most sought after. "At first, I didn't care for the sharp taste of the greens, but now I find lettuce like romaine has no taste at all," Hugo Roller says of his own conversion to the gourmet greenery. "We add greens to soups and pasta, stir-fry them with meats, and use different types of dressing over them raw," his wife says. "I've even made arugula ice cream!"
The family's favorite veggie recipe — even enjoyed by 11-year-old son Hugo and 10-year-old daughter Mimi — is Salade Josephine, a verdant mix that includes arugula, red mustard greens, curly kale, red and local spinach, kyona (Japanese spinach), bok choy, tatsoi and yukina savoy.
The Rollers also operate the Coral Bay Garden Center. There, from 11 a.m. to 4 p.m. Tuesday through Saturday, planting soil, peat moss, organic fertilizer and plastic and clay pots are sold. But it is the consumer-sized bags of greens in the shop refrigerators that most entice locals and visitors alike.
On the horizon lies further expansion, in a new direction. The Rollers' farm has been selected as one in the territory to test the commercial profitability of aquaculture by farming tilapia fish.
Tilapia has been farmed for years by the University of the Virgin Islands Agricultural Experiment Station on St. Croix, but not commercially. The sweet, mild whitefish has been marketed successfully on the mainland, where supermarkets today carry fresh tilapia filets from such places as Jamaica and Costa Rica.
"We'll be building a 50-foot diameter concrete tank designed to produce 1,700 pounds of fish in six months," Hugo Roller explains. The effluent from the tank will provide natural fertilizer for the fields, too, thus helping to reduce costs, increase field production and return nutrients to the soil.
And he has "already had inquiries from restaurateurs willing to pay $6 per pound."
The Coral Bay Organic Farm is so uniquely successful that the Rollers have given many a tour to visiting farmers from all over the globe and chefs from prestigious culinary organizations. "In the future, we may consider agri-tourism," Josephine Roller muses. "That's where people pay to come work on a farm in exchange for the experiences they gain. But right now, we're focusing on developing the farm."
And most days, that's enough. She notes: "There's always something new, always something to learn. Success comes from a lot of trial and error."
Salade Josephine
1 cup arugula
1 cup red mustard greens
1 cup curly kale
1 cup red spinach
1 cup local spinach
1 cup kyona (Japanese spinach)
1 cup bok choy
1 cup tatsoi
1 cup yukina savoy
1 cup olive oil
1 cup balsamic vinegar
Juice of 4 limes
1 head garlic, chopped
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
Salt and black pepper, to taste
Wash greens well, pat dry and place on a large serving platter. Combine oil, vinegar, lime juice, garlic, tarragon, basil, salt and pepper in a large shaker bottle. Shake well. Pour desired amount of dressing over salad.
Makes 6 servings. Per serving (with 1 tablespoon dressing): 90 calories, 7 gms fat (71 percent fat calories), no cholesterol, 182 mg sodium.
But the piece de resistance is the centerpiece: nine different leafy greens lusciously tossed into a signature Salade Josephine.
This picture-perfect wholesome menu is everyday fare for Hugo and Josephine Roller, who own Coral Bay Organic Gardens on St. John and wholesale organic produce to restaurants and grocery stores throughout the Virgin Islands.
Nuts and bolts of organic farming
In a serene verdant valley in Coral Bay, the Rollers' two planted fields will soon expand to three, bringing the total number of acres under cultivation to five. "We grow over 30 different types of greens and 98 items total," Josephine Roller explains, "including herbs, vegetables like tomatoes and hot peppers, and tropical fruits such as papaya."
The variety and success of the couple's efforts has come through hard work that dates to 1984, when Hugo Roller purchased the land.
"The soil survey, rainfall and price of the land — those were the three key ingredients," he says in explaining how he decided on that particular site for farming. The Rollers both have backgrounds in agriculture — he in New England, she in Viet Nam — and they built their business slowly.
"We first had an experimental garden right outside the house," Josephine Roller explains. "We grew yard beans, okra, papaya — all the crops that grow well locally. Then we looked at what variety of each species did the best."
As commercial farmers, rather than subsistence growers or hobbyists, the duo also had to determine the economic viability of the crops. With high-value land, "it's important to plan strategically," Hugo Roller says. For example, "Gourmet greens command a price of $6 per pound or more. That's why we selected them over a crop that grows equally well but sells 6 pounds for 50 cents."
At that, many customers view the price of the produce as a bargain. "Greens are highly perishable," he notes. "We deliver them fresh, and there's no freight and other charges, as there is for imported foods."
And "you can't duplicate the flavor of an organic tomato," his wife says.
As the farming business grew, infrastructural improvements — roads, bigger gardens, two solar-powered wells for irrigation, and a refrigeration facility — were added. Every step was based on the ecologically sound, sustainable farming philosophy of permaculture. "Every element is deliberately integrated," Hugo Roller explains. "For example, a garden that we have to visit three times a day is closer to the house than one we have to visit only once."
Crops are planted in a companion style so as to ward off pests naturally. Even the source of rich organic fertilizer is carefully planned into the scheme. Horses are boarded on farmland in exchange for manure.
"Organic produce is now the fastest-growing food sector in U.S. agriculture," Hugo Roller, a member of the National Organic Farmers Association, says. And, indeed, the taste and health benefits of the Rollers' organic produce are finding a ready market in the Virgin Islands that keeps them and their farm employees working the fields — hand seeding, weeding, picking and packing — seven days a week, year-round.
On a typical day, Josephine starts harvesting the day's crops at 5:30 a.m., then is back in the fields at 4 p.m. for a second harvest. Hugo's shift is during the day. The fresh-picked crops are taken to a staging area where each variety is sorted and packaged.
Restaurants and resort kitchens such as those at Caneel Bay, the Ritz-Carlton and the Marriott Frenchman's Reef get their produce bagged in bulk form. Crops destined for retail groceries such as Marina Market (St. John and St. Thomas) , Gourmet Gallery (St. Thomas) and Star Fish Market (St. John) are put in plastic clamshell containers. The bags and containers are stored in a refrigeration facility prior to delivery, which is five days a week on St. John and once a week to St. Thomas.
"Each week, I fax out a list of what will be available, then the chefs and stores place their orders," Josephine Roller explains.
Gourmet greens today, tilapia tomorrow
Among the bountiful produce of the Coral Bay Organic Garden, the greens are among the most sought after. "At first, I didn't care for the sharp taste of the greens, but now I find lettuce like romaine has no taste at all," Hugo Roller says of his own conversion to the gourmet greenery. "We add greens to soups and pasta, stir-fry them with meats, and use different types of dressing over them raw," his wife says. "I've even made arugula ice cream!"
The family's favorite veggie recipe — even enjoyed by 11-year-old son Hugo and 10-year-old daughter Mimi — is Salade Josephine, a verdant mix that includes arugula, red mustard greens, curly kale, red and local spinach, kyona (Japanese spinach), bok choy, tatsoi and yukina savoy.
The Rollers also operate the Coral Bay Garden Center. There, from 11 a.m. to 4 p.m. Tuesday through Saturday, planting soil, peat moss, organic fertilizer and plastic and clay pots are sold. But it is the consumer-sized bags of greens in the shop refrigerators that most entice locals and visitors alike.
On the horizon lies further expansion, in a new direction. The Rollers' farm has been selected as one in the territory to test the commercial profitability of aquaculture by farming tilapia fish.
Tilapia has been farmed for years by the University of the Virgin Islands Agricultural Experiment Station on St. Croix, but not commercially. The sweet, mild whitefish has been marketed successfully on the mainland, where supermarkets today carry fresh tilapia filets from such places as Jamaica and Costa Rica.
"We'll be building a 50-foot diameter concrete tank designed to produce 1,700 pounds of fish in six months," Hugo Roller explains. The effluent from the tank will provide natural fertilizer for the fields, too, thus helping to reduce costs, increase field production and return nutrients to the soil.
And he has "already had inquiries from restaurateurs willing to pay $6 per pound."
The Coral Bay Organic Farm is so uniquely successful that the Rollers have given many a tour to visiting farmers from all over the globe and chefs from prestigious culinary organizations. "In the future, we may consider agri-tourism," Josephine Roller muses. "That's where people pay to come work on a farm in exchange for the experiences they gain. But right now, we're focusing on developing the farm."
And most days, that's enough. She notes: "There's always something new, always something to learn. Success comes from a lot of trial and error."
Salade Josephine
1 cup arugula
1 cup red mustard greens
1 cup curly kale
1 cup red spinach
1 cup local spinach
1 cup kyona (Japanese spinach)
1 cup bok choy
1 cup tatsoi
1 cup yukina savoy
1 cup olive oil
1 cup balsamic vinegar
Juice of 4 limes
1 head garlic, chopped
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
Salt and black pepper, to taste
Wash greens well, pat dry and place on a large serving platter. Combine oil, vinegar, lime juice, garlic, tarragon, basil, salt and pepper in a large shaker bottle. Shake well. Pour desired amount of dressing over salad.
Makes 6 servings. Per serving (with 1 tablespoon dressing): 90 calories, 7 gms fat (71 percent fat calories), no cholesterol, 182 mg sodium.
CORAL BAY ORGANIC GARDENS: A GROWTH VENTURE
Sept. 16, 2001 – The dining room table boasts a sea of greens. Bok choy glisten invitingly under an olive oil glaze. Fragrant garlic chives enliven the appearance and flavor of scalloped potatoes, while basil and oregano perk up a perfectly roasted breast of duck.
But the piece de resistance is the centerpiece: nine different leafy greens lusciously tossed into a signature Salade Josephine.
This picture-perfect wholesome menu is everyday fare for Hugo and Josephine Roller, who own Coral Bay Organic Gardens on St. John and wholesale organic produce to restaurants and grocery stores throughout the Virgin Islands.
Nuts and bolts of organic farming
In a serene verdant valley in Coral Bay, the Rollers' two planted fields will soon expand to three, bringing the total number of acres under cultivation to five. "We grow over 30 different types of greens and 98 items total," Josephine Roller explains, "including herbs, vegetables like tomatoes and hot peppers, and tropical fruits such as papaya."
The variety and success of the couple's efforts has come through hard work that dates to 1984, when Hugo Roller purchased the land.
"The soil survey, rainfall and price of the land — those were the three key ingredients," he says in explaining how he decided on that particular site for farming. The Rollers both have backgrounds in agriculture — he in New England, she in Viet Nam — and they built their business slowly.
"We first had an experimental garden right outside the house," Josephine Roller explains. "We grew yard beans, okra, papaya — all the crops that grow well locally. Then we looked at what variety of each species did the best."
As commercial farmers, rather than subsistence growers or hobbyists, the duo also had to determine the economic viability of the crops. With high-value land, "it's important to plan strategically," Hugo Roller says. For example, "Gourmet greens command a price of $6 per pound or more. That's why we selected them over a crop that grows equally well but sells 6 pounds for 50 cents."
At that, many customers view the price of the produce as a bargain. "Greens are highly perishable," he notes. "We deliver them fresh, and there's no freight and other charges, as there is for imported foods."
And "you can't duplicate the flavor of an organic tomato," his wife says.
As the farming business grew, infrastructural improvements — roads, bigger gardens, two solar-powered wells for irrigation, and a refrigeration facility — were added. Every step was based on the ecologically sound, sustainable farming philosophy of permaculture. "Every element is deliberately integrated," Hugo Roller explains. "For example, a garden that we have to visit three times a day is closer to the house than one we have to visit only once."
Crops are planted in a companion style so as to ward off pests naturally. Even the source of rich organic fertilizer is carefully planned into the scheme. Horses are boarded on farmland in exchange for manure.
"Organic produce is now the fastest-growing food sector in U.S. agriculture," Hugo Roller, a member of the National Organic Farmers Association, says. And, indeed, the taste and health benefits of the Rollers' organic produce are finding a ready market in the Virgin Islands that keeps them and their farm employees working the fields — hand seeding, weeding, picking and packing — seven days a week, year-round.
On a typical day, Josephine starts harvesting the day's crops at 5:30 a.m., then is back in the fields at 4 p.m. for a second harvest. Hugo's shift is during the day. The fresh-picked crops are taken to a staging area where each variety is sorted and packaged.
Restaurants and resort kitchens such as those at Caneel Bay, the Ritz-Carlton and the Marriott Frenchman's Reef get their produce bagged in bulk form. Crops destined for retail groceries such as Marina Market (St. John and St. Thomas) , Gourmet Gallery (St. Thomas) and Star Fish Market (St. John) are put in plastic clamshell containers. The bags and containers are stored in a refrigeration facility prior to delivery, which is five days a week on St. John and once a week to St. Thomas.
"Each week, I fax out a list of what will be available, then the chefs and stores place their orders," Josephine Roller explains.
Gourmet greens today, tilapia tomorrow
Among the bountiful produce of the Coral Bay Organic Garden, the greens are among the most sought after. "At first, I didn't care for the sharp taste of the greens, but now I find lettuce like romaine has no taste at all," Hugo Roller says of his own conversion to the gourmet greenery. "We add greens to soups and pasta, stir-fry them with meats, and use different types of dressing over them raw," his wife says. "I've even made arugula ice cream!"
The family's favorite veggie recipe — even enjoyed by 11-year-old son Hugo and 10-year-old daughter Mimi — is Salade Josephine, a verdant mix that includes arugula, red mustard greens, curly kale, red and local spinach, kyona (Japanese spinach), bok choy, tatsoi and yukina savoy.
The Rollers also operate the Coral Bay Garden Center. There, from 11 a.m. to 4 p.m. Tuesday through Saturday, planting soil, peat moss, organic fertilizer and plastic and clay pots are sold. But it is the consumer-sized bags of greens in the shop refrigerators that most entice locals and visitors alike.
On the horizon lies further expansion, in a new direction. The Rollers' farm has been selected as one in the territory to test the commercial profitability of aquaculture by farming tilapia fish.
Tilapia has been farmed for years by the University of the Virgin Islands Agricultural Experiment Station on St. Croix, but not commercially. The sweet, mild whitefish has been marketed successfully on the mainland, where supermarkets today carry fresh tilapia filets from such places as Jamaica and Costa Rica.
"We'll be building a 50-foot diameter concrete tank designed to produce 1,700 pounds of fish in six months," Hugo Roller explains. The effluent from the tank will provide natural fertilizer for the fields, too, thus helping to reduce costs, increase field production and return nutrients to the soil.
And he has "already had inquiries from restaurateurs willing to pay $6 per pound."
The Coral Bay Organic Farm is so uniquely successful that the Rollers have given many a tour to visiting farmers from all over the globe and chefs from prestigious culinary organizations. "In the future, we may consider agri-tourism," Josephine Roller muses. "That's where people pay to come work on a farm in exchange for the experiences they gain. But right now, we're focusing on developing the farm."
And most days, that's enough. She notes: "There's always something new, always something to learn. Success comes from a lot of trial and error."
Salade Josephine
1 cup arugula
1 cup red mustard greens
1 cup curly kale
1 cup red spinach
1 cup local spinach
1 cup kyona (Japanese spinach)
1 cup bok choy
1 cup tatsoi
1 cup yukina savoy
1 cup olive oil
1 cup balsamic vinegar
Juice of 4 limes
1 head garlic, chopped
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
Salt and black pepper, to taste
Wash greens well, pat dry and place on a large serving platter. Combine oil, vinegar, lime juice, garlic, tarragon, basil, salt and pepper in a large shaker bottle. Shake well. Pour desired amount of dressing over salad.
Makes 6 servings. Per serving (with 1 tablespoon dressing): 90 calories, 7 gms fat (71 percent fat calories), no cholesterol, 182 mg sodium.
But the piece de resistance is the centerpiece: nine different leafy greens lusciously tossed into a signature Salade Josephine.
This picture-perfect wholesome menu is everyday fare for Hugo and Josephine Roller, who own Coral Bay Organic Gardens on St. John and wholesale organic produce to restaurants and grocery stores throughout the Virgin Islands.
Nuts and bolts of organic farming
In a serene verdant valley in Coral Bay, the Rollers' two planted fields will soon expand to three, bringing the total number of acres under cultivation to five. "We grow over 30 different types of greens and 98 items total," Josephine Roller explains, "including herbs, vegetables like tomatoes and hot peppers, and tropical fruits such as papaya."
The variety and success of the couple's efforts has come through hard work that dates to 1984, when Hugo Roller purchased the land.
"The soil survey, rainfall and price of the land — those were the three key ingredients," he says in explaining how he decided on that particular site for farming. The Rollers both have backgrounds in agriculture — he in New England, she in Viet Nam — and they built their business slowly.
"We first had an experimental garden right outside the house," Josephine Roller explains. "We grew yard beans, okra, papaya — all the crops that grow well locally. Then we looked at what variety of each species did the best."
As commercial farmers, rather than subsistence growers or hobbyists, the duo also had to determine the economic viability of the crops. With high-value land, "it's important to plan strategically," Hugo Roller says. For example, "Gourmet greens command a price of $6 per pound or more. That's why we selected them over a crop that grows equally well but sells 6 pounds for 50 cents."
At that, many customers view the price of the produce as a bargain. "Greens are highly perishable," he notes. "We deliver them fresh, and there's no freight and other charges, as there is for imported foods."
And "you can't duplicate the flavor of an organic tomato," his wife says.
As the farming business grew, infrastructural improvements — roads, bigger gardens, two solar-powered wells for irrigation, and a refrigeration facility — were added. Every step was based on the ecologically sound, sustainable farming philosophy of permaculture. "Every element is deliberately integrated," Hugo Roller explains. "For example, a garden that we have to visit three times a day is closer to the house than one we have to visit only once."
Crops are planted in a companion style so as to ward off pests naturally. Even the source of rich organic fertilizer is carefully planned into the scheme. Horses are boarded on farmland in exchange for manure.
"Organic produce is now the fastest-growing food sector in U.S. agriculture," Hugo Roller, a member of the National Organic Farmers Association, says. And, indeed, the taste and health benefits of the Rollers' organic produce are finding a ready market in the Virgin Islands that keeps them and their farm employees working the fields — hand seeding, weeding, picking and packing — seven days a week, year-round.
On a typical day, Josephine starts harvesting the day's crops at 5:30 a.m., then is back in the fields at 4 p.m. for a second harvest. Hugo's shift is during the day. The fresh-picked crops are taken to a staging area where each variety is sorted and packaged.
Restaurants and resort kitchens such as those at Caneel Bay, the Ritz-Carlton and the Marriott Frenchman's Reef get their produce bagged in bulk form. Crops destined for retail groceries such as Marina Market (St. John and St. Thomas) , Gourmet Gallery (St. Thomas) and Star Fish Market (St. John) are put in plastic clamshell containers. The bags and containers are stored in a refrigeration facility prior to delivery, which is five days a week on St. John and once a week to St. Thomas.
"Each week, I fax out a list of what will be available, then the chefs and stores place their orders," Josephine Roller explains.
Gourmet greens today, tilapia tomorrow
Among the bountiful produce of the Coral Bay Organic Garden, the greens are among the most sought after. "At first, I didn't care for the sharp taste of the greens, but now I find lettuce like romaine has no taste at all," Hugo Roller says of his own conversion to the gourmet greenery. "We add greens to soups and pasta, stir-fry them with meats, and use different types of dressing over them raw," his wife says. "I've even made arugula ice cream!"
The family's favorite veggie recipe — even enjoyed by 11-year-old son Hugo and 10-year-old daughter Mimi — is Salade Josephine, a verdant mix that includes arugula, red mustard greens, curly kale, red and local spinach, kyona (Japanese spinach), bok choy, tatsoi and yukina savoy.
The Rollers also operate the Coral Bay Garden Center. There, from 11 a.m. to 4 p.m. Tuesday through Saturday, planting soil, peat moss, organic fertilizer and plastic and clay pots are sold. But it is the consumer-sized bags of greens in the shop refrigerators that most entice locals and visitors alike.
On the horizon lies further expansion, in a new direction. The Rollers' farm has been selected as one in the territory to test the commercial profitability of aquaculture by farming tilapia fish.
Tilapia has been farmed for years by the University of the Virgin Islands Agricultural Experiment Station on St. Croix, but not commercially. The sweet, mild whitefish has been marketed successfully on the mainland, where supermarkets today carry fresh tilapia filets from such places as Jamaica and Costa Rica.
"We'll be building a 50-foot diameter concrete tank designed to produce 1,700 pounds of fish in six months," Hugo Roller explains. The effluent from the tank will provide natural fertilizer for the fields, too, thus helping to reduce costs, increase field production and return nutrients to the soil.
And he has "already had inquiries from restaurateurs willing to pay $6 per pound."
The Coral Bay Organic Farm is so uniquely successful that the Rollers have given many a tour to visiting farmers from all over the globe and chefs from prestigious culinary organizations. "In the future, we may consider agri-tourism," Josephine Roller muses. "That's where people pay to come work on a farm in exchange for the experiences they gain. But right now, we're focusing on developing the farm."
And most days, that's enough. She notes: "There's always something new, always something to learn. Success comes from a lot of trial and error."
Salade Josephine
1 cup arugula
1 cup red mustard greens
1 cup curly kale
1 cup red spinach
1 cup local spinach
1 cup kyona (Japanese spinach)
1 cup bok choy
1 cup tatsoi
1 cup yukina savoy
1 cup olive oil
1 cup balsamic vinegar
Juice of 4 limes
1 head garlic, chopped
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
Salt and black pepper, to taste
Wash greens well, pat dry and place on a large serving platter. Combine oil, vinegar, lime juice, garlic, tarragon, basil, salt and pepper in a large shaker bottle. Shake well. Pour desired amount of dressing over salad.
Makes 6 servings. Per serving (with 1 tablespoon dressing): 90 calories, 7 gms fat (71 percent fat calories), no cholesterol, 182 mg sodium.
