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.
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.
A KEY LIME DESSERT THAT ISN'T PIE
Sept. 16, 2001 – You can only use so many limes to flavor fish or whip up a pitcher of limeade. If you're lucky to have a lime tree in your yard, as we do, then try an inventive way to use this tart little fruit — making Key Lime Cake.
Key limes are the variety we often have growing here in the Virgin Islands. These oval citrus fruits are smaller, rounder, thinner-skinned and more of a yellow color than the green Persian limes that are typically imported and found in supermarkets. Because limes are such an excellent source of vitamin C, British sailors in olden days ate them to prevent scurvy. This is why you might even today hear a British sailor called a "limey."
Key lime pie is a perennial favorite dessert in the tropics, but lime cake is less common. The nifty aspect to the cake recipe below is that it calls for little flour, so that the bottom actually cooks to a creamy pudding consistency while the topping takes on the cake-like quality.
If you're confused when it comes to adding the "lime zest," don't be. The zest is the fragrant outermost skin layer of the fruit, which can be removed with a citrus zester, paring knife or vegetable peeler. Only the colored portion of the skin, not the white pith, is considered the zest. The aromatic oils in the lime zest are what adds so much flavor to this cake.
Key Lime Cake
3 tablespoons butter
1 cup sugar
1/4 cup flour
3 eggs, separated
1 tablespoon lime zest
1/4 cup fresh lime juice
1 1/2 cups milk
1/4 teaspoon salt
Cream together the butter, 1/2 cup of the sugar and flour. Add egg yolks, reserving the whites, and beat well. Stir in the lime zest, lime juice and milk. Set mixture aside. Add salt to egg whites; beat until stiff. Gradually beat in the remaining 1/2 cup sugar. Fold the egg white mixture into the creamed butter, sugar and flour mixture.
Pour batter into a greased 1 1/2 quart baking dish. Set the dish in a large shallow pan containing boiling water to a depth of 1 inch. Bake at 325 degrees Fahrenheit for 1 hour. Cool. Sprinkle with powdered sugar.
Serves 6. Per serving: 250 calories, 8 gms fat (29 percent fat calories), 122 mg cholesterol, 210 mg sodium.
Key limes are the variety we often have growing here in the Virgin Islands. These oval citrus fruits are smaller, rounder, thinner-skinned and more of a yellow color than the green Persian limes that are typically imported and found in supermarkets. Because limes are such an excellent source of vitamin C, British sailors in olden days ate them to prevent scurvy. This is why you might even today hear a British sailor called a "limey."
Key lime pie is a perennial favorite dessert in the tropics, but lime cake is less common. The nifty aspect to the cake recipe below is that it calls for little flour, so that the bottom actually cooks to a creamy pudding consistency while the topping takes on the cake-like quality.
If you're confused when it comes to adding the "lime zest," don't be. The zest is the fragrant outermost skin layer of the fruit, which can be removed with a citrus zester, paring knife or vegetable peeler. Only the colored portion of the skin, not the white pith, is considered the zest. The aromatic oils in the lime zest are what adds so much flavor to this cake.
Key Lime Cake
3 tablespoons butter
1 cup sugar
1/4 cup flour
3 eggs, separated
1 tablespoon lime zest
1/4 cup fresh lime juice
1 1/2 cups milk
1/4 teaspoon salt
Cream together the butter, 1/2 cup of the sugar and flour. Add egg yolks, reserving the whites, and beat well. Stir in the lime zest, lime juice and milk. Set mixture aside. Add salt to egg whites; beat until stiff. Gradually beat in the remaining 1/2 cup sugar. Fold the egg white mixture into the creamed butter, sugar and flour mixture.
Pour batter into a greased 1 1/2 quart baking dish. Set the dish in a large shallow pan containing boiling water to a depth of 1 inch. Bake at 325 degrees Fahrenheit for 1 hour. Cool. Sprinkle with powdered sugar.
Serves 6. Per serving: 250 calories, 8 gms fat (29 percent fat calories), 122 mg cholesterol, 210 mg sodium.
MORE THAN ONE WAY TO RAISE A FLAG
Sept. 16, 2001 – Determined to fly the American flag from their home in Mandahl this weekend but "unable to find one for sale," Jackson and Tracy Roberts used a little Yankee know-how to make their own.
Tracy downloaded the necessary flag image from the Internet and, using her architectural skills, expanded the outlines to 60 by 31 feet to fit properly on their rooftop. Meanwhile, Jackson, who flies DC-10s for Northwest Airlines for a living, bought "custom-mixed" roof-coating in the traditional colors.
Friends and neighbors, all fellow patriots living in the U.S. Virgin Islands, pitched in to complete the "flag raising" by mid-afternoon, with time left for a barbecue.
"The real reason we did it," said Jackson, "is because our hearts go out to the terrorist attack victims and the people who are working to save them. Since we couldn't be there to help, we did this to show our support."
Tracy downloaded the necessary flag image from the Internet and, using her architectural skills, expanded the outlines to 60 by 31 feet to fit properly on their rooftop. Meanwhile, Jackson, who flies DC-10s for Northwest Airlines for a living, bought "custom-mixed" roof-coating in the traditional colors.
Friends and neighbors, all fellow patriots living in the U.S. Virgin Islands, pitched in to complete the "flag raising" by mid-afternoon, with time left for a barbecue.
"The real reason we did it," said Jackson, "is because our hearts go out to the terrorist attack victims and the people who are working to save them. Since we couldn't be there to help, we did this to show our support."
THE VIGIL BELONGS TO THE V.I., TOO
The scene at Cyril E. King Airport on Saturday was probably not that different from scenes all across the country: vehicles lined up waiting to be inspected and searched so they could enter the airport grounds.
It was extraordinary to see this happening here in our beautiful, peaceful Virgin Islands. But it is a sign of the times, and it will likely get worse before it gets better.
As the rest of the nation calls for vigilance and patience after the worst terrorism attacks in history, the Virgin Islands must also realize that we are America and we are vulnerable. In fact, we are more vulnerable than many places because of our location, our topography, our laxness about security and our history as a crossroads for illegal activity, including smuggling of drugs and illegal immigrants.
Many national political leaders and editorial commentators are cautioning that America is in this war against terrorism for the long haul and must be realistic about the long-term nature of what we face.
Our leaders, our security forces and our people here in this territory must acknowledge and respond to that reality as well.
We have such minimal resources to begin with that it would be easy to beg off the job of protecting our citizenry and, in turn, our fellow U.S. citizens. It is also hard for many of us to take seriously our possible link to the larger picture of what is happening on the mainland.
But we must not separate ourselves from our brothers and sisters there. We are part of America, which makes us not only a target but also kindred souls.
All week comparisons have been made between the Sept. 11 massacre and Pearl Harbor. Remember Pearl Harbor? It was part of an island far off the mainland of America.. Hawaii was not a state at that time; it was a territory.
This is not to suggest that we should be afraid. Quite the opposite. We are an integral part of America and as such we must be the guardians of her safety with as great a commitment as any security force in any state or city in America.
We, too, as Virgin Islanders are in this for the long haul. We must keep up our vigil. We must continue to be tolerant of the changes we are going to experience, and tolerant of the vastly diverse peoples who live here. We must take the well-being of our country as seriously as anyone anywhere. We must do this with mindfulness. We must not use this state of emergency to abuse power or each other. We must be kind while being committed.
This is a war and one of the enemies is fear.
We hope and pray that the people who have been charged with minimizing our fear will take their jobs seriously and responsibly and with great care.
God bless Americans.
It was extraordinary to see this happening here in our beautiful, peaceful Virgin Islands. But it is a sign of the times, and it will likely get worse before it gets better.
As the rest of the nation calls for vigilance and patience after the worst terrorism attacks in history, the Virgin Islands must also realize that we are America and we are vulnerable. In fact, we are more vulnerable than many places because of our location, our topography, our laxness about security and our history as a crossroads for illegal activity, including smuggling of drugs and illegal immigrants.
Many national political leaders and editorial commentators are cautioning that America is in this war against terrorism for the long haul and must be realistic about the long-term nature of what we face.
Our leaders, our security forces and our people here in this territory must acknowledge and respond to that reality as well.
We have such minimal resources to begin with that it would be easy to beg off the job of protecting our citizenry and, in turn, our fellow U.S. citizens. It is also hard for many of us to take seriously our possible link to the larger picture of what is happening on the mainland.
But we must not separate ourselves from our brothers and sisters there. We are part of America, which makes us not only a target but also kindred souls.
All week comparisons have been made between the Sept. 11 massacre and Pearl Harbor. Remember Pearl Harbor? It was part of an island far off the mainland of America.. Hawaii was not a state at that time; it was a territory.
This is not to suggest that we should be afraid. Quite the opposite. We are an integral part of America and as such we must be the guardians of her safety with as great a commitment as any security force in any state or city in America.
We, too, as Virgin Islanders are in this for the long haul. We must keep up our vigil. We must continue to be tolerant of the changes we are going to experience, and tolerant of the vastly diverse peoples who live here. We must take the well-being of our country as seriously as anyone anywhere. We must do this with mindfulness. We must not use this state of emergency to abuse power or each other. We must be kind while being committed.
This is a war and one of the enemies is fear.
We hope and pray that the people who have been charged with minimizing our fear will take their jobs seriously and responsibly and with great care.
God bless Americans.
SEPT. 11 REPRESENTS A LOSS OF INNOCENCE
Dear Source,
As a young child, I remember climbing and sitting on a blue arched U.S. mail drop box located on the Cuccis' lawn at the corner of Sunrise Road and Linden Street in my suburban Boston neighborhood. My world to that point consisted of the warm comforts that friends and family sheltered me in. Golden days of summer, ice cream, baseball games, road trips to Cape Cod beaches and other innocent experiences defined my view of the world. I knew nothing of other countries or even other nationalities. All my friends and family looked and talked the same, they had the same values, dreams and expectations.
The Brocks had a couple of older boys who went away from the neighborhood for a while and came back different. They now had long hair and wore army clothes. They acted very different than they had before they left for Viet Nam. They now got drunk and yelled a lot. They played loud rock music and practiced drumming for hours. The most important change to me was that they looked at me differently now. The warm connection that I enjoyed with the older Brock boys was gone, with no explanation.
Sitting on the mail box, I started to pound the sides of the box like a drum in order to get their attention as the Brock boys approached.
At first they just looked through me and I naturally responded by banging harder. I thought this was their new language and if I could get their attention this way, I could get them to appreciate me again. They responded by yelling at me to shut up. This signaled me to pound even harder against their request while I returned my retort, "No — you shut up."
I grinned as they reached the box knowing that there was no way they would consider taking action against a child. Not in my own neighborhood. Not within earshot of my mother. Not in broad daylight.
The next few seconds changed my life forever.
As I leaned forward to pound the box in defiance, one of the Brock brothers struck me on the side of my head catapulting my toddler body through the air. My ears rang as stars swarmed around my crown on my flight down to the Cuccis' lawn. With the wind knocked out of my lungs, I gasped for the air to cry in horror and shock at what had just happened.
The rules had changed. I was not safe. I could no longer do what came naturally to me without first considering the consequences. I ran back up the hill to the comforting arms of my mother, whom I expected to retaliate against my horrific oppressors. While I wailed for sympathy and attention, it became painfully clear to me that there was very little my mother could or would do to make it all better.
These men were exposed to the horrors of war in Viet Nam. They lost friends, they were asked to kill other human beings, and they were not the same men when they came home.
I lost my innocence on that day, and the United States of America was knocked off its mailbox on Tuesday, Sept. 11.
The comforting shelter that the United States' family and friends provided its citizens in the past is no more. The United States has now been forced to join the world of grownup nations and must now learn to make its own way.
We do not have the arms of our mother to protect us. We must accept the responsibilities of our relationships with other nations and the security of our citizens. The United States is not an innocent toddler any more. We must be informed, we must be responsible and, above all, we must put the safety of our citizens above all else — including profit.
Let's walk with our heads up and our eyes open to the adult world that we all live in now.
God bless the United States of America.
Neal A. Sullivan
St. John
As a young child, I remember climbing and sitting on a blue arched U.S. mail drop box located on the Cuccis' lawn at the corner of Sunrise Road and Linden Street in my suburban Boston neighborhood. My world to that point consisted of the warm comforts that friends and family sheltered me in. Golden days of summer, ice cream, baseball games, road trips to Cape Cod beaches and other innocent experiences defined my view of the world. I knew nothing of other countries or even other nationalities. All my friends and family looked and talked the same, they had the same values, dreams and expectations.
The Brocks had a couple of older boys who went away from the neighborhood for a while and came back different. They now had long hair and wore army clothes. They acted very different than they had before they left for Viet Nam. They now got drunk and yelled a lot. They played loud rock music and practiced drumming for hours. The most important change to me was that they looked at me differently now. The warm connection that I enjoyed with the older Brock boys was gone, with no explanation.
Sitting on the mail box, I started to pound the sides of the box like a drum in order to get their attention as the Brock boys approached.
At first they just looked through me and I naturally responded by banging harder. I thought this was their new language and if I could get their attention this way, I could get them to appreciate me again. They responded by yelling at me to shut up. This signaled me to pound even harder against their request while I returned my retort, "No — you shut up."
I grinned as they reached the box knowing that there was no way they would consider taking action against a child. Not in my own neighborhood. Not within earshot of my mother. Not in broad daylight.
The next few seconds changed my life forever.
As I leaned forward to pound the box in defiance, one of the Brock brothers struck me on the side of my head catapulting my toddler body through the air. My ears rang as stars swarmed around my crown on my flight down to the Cuccis' lawn. With the wind knocked out of my lungs, I gasped for the air to cry in horror and shock at what had just happened.
The rules had changed. I was not safe. I could no longer do what came naturally to me without first considering the consequences. I ran back up the hill to the comforting arms of my mother, whom I expected to retaliate against my horrific oppressors. While I wailed for sympathy and attention, it became painfully clear to me that there was very little my mother could or would do to make it all better.
These men were exposed to the horrors of war in Viet Nam. They lost friends, they were asked to kill other human beings, and they were not the same men when they came home.
I lost my innocence on that day, and the United States of America was knocked off its mailbox on Tuesday, Sept. 11.
The comforting shelter that the United States' family and friends provided its citizens in the past is no more. The United States has now been forced to join the world of grownup nations and must now learn to make its own way.
We do not have the arms of our mother to protect us. We must accept the responsibilities of our relationships with other nations and the security of our citizens. The United States is not an innocent toddler any more. We must be informed, we must be responsible and, above all, we must put the safety of our citizens above all else — including profit.
Let's walk with our heads up and our eyes open to the adult world that we all live in now.
God bless the United States of America.
Neal A. Sullivan
St. John
Editor's note: We welcome and encourage readers to keep the dialogue going by responding to Source commentary. Letters should be e-mailed with name and place of residence to source@viaccess.net.
SEPT. 11 REPRESENTS A LOSS OF INNOCENCE
Dear Source,
As a young child, I remember climbing and sitting on a blue arched U.S. mail drop box located on the Cuccis' lawn at the corner of Sunrise Road and Linden Street in my suburban Boston neighborhood. My world to that point consisted of the warm comforts that friends and family sheltered me in. Golden days of summer, ice cream, baseball games, road trips to Cape Cod beaches and other innocent experiences defined my view of the world. I knew nothing of other countries or even other nationalities. All my friends and family looked and talked the same, they had the same values, dreams and expectations.
The Brocks had a couple of older boys who went away from the neighborhood for a while and came back different. They now had long hair and wore army clothes. They acted very different than they had before they left for Viet Nam. They now got drunk and yelled a lot. They played loud rock music and practiced drumming for hours. The most important change to me was that they looked at me differently now. The warm connection that I enjoyed with the older Brock boys was gone, with no explanation.
Sitting on the mail box, I started to pound the sides of the box like a drum in order to get their attention as the Brock boys approached.
At first they just looked through me and I naturally responded by banging harder. I thought this was their new language and if I could get their attention this way, I could get them to appreciate me again. They responded by yelling at me to shut up. This signaled me to pound even harder against their request while I returned my retort, "No — you shut up."
I grinned as they reached the box knowing that there was no way they would consider taking action against a child. Not in my own neighborhood. Not within earshot of my mother. Not in broad daylight.
The next few seconds changed my life forever.
As I leaned forward to pound the box in defiance, one of the Brock brothers struck me on the side of my head catapulting my toddler body through the air. My ears rang as stars swarmed around my crown on my flight down to the Cuccis' lawn. With the wind knocked out of my lungs, I gasped for the air to cry in horror and shock at what had just happened.
The rules had changed. I was not safe. I could no longer do what came naturally to me without first considering the consequences. I ran back up the hill to the comforting arms of my mother, whom I expected to retaliate against my horrific oppressors. While I wailed for sympathy and attention, it became painfully clear to me that there was very little my mother could or would do to make it all better.
These men were exposed to the horrors of war in Viet Nam. They lost friends, they were asked to kill other human beings, and they were not the same men when they came home.
I lost my innocence on that day, and the United States of America was knocked off its mailbox on Tuesday, Sept. 11.
The comforting shelter that the United States' family and friends provided its citizens in the past is no more. The United States has now been forced to join the world of grownup nations and must now learn to make its own way.
We do not have the arms of our mother to protect us. We must accept the responsibilities of our relationships with other nations and the security of our citizens. The United States is not an innocent toddler any more. We must be informed, we must be responsible and, above all, we must put the safety of our citizens above all else — including profit.
Let's walk with our heads up and our eyes open to the adult world that we all live in now.
God bless the United States of America.
Neal A. Sullivan
St. John
As a young child, I remember climbing and sitting on a blue arched U.S. mail drop box located on the Cuccis' lawn at the corner of Sunrise Road and Linden Street in my suburban Boston neighborhood. My world to that point consisted of the warm comforts that friends and family sheltered me in. Golden days of summer, ice cream, baseball games, road trips to Cape Cod beaches and other innocent experiences defined my view of the world. I knew nothing of other countries or even other nationalities. All my friends and family looked and talked the same, they had the same values, dreams and expectations.
The Brocks had a couple of older boys who went away from the neighborhood for a while and came back different. They now had long hair and wore army clothes. They acted very different than they had before they left for Viet Nam. They now got drunk and yelled a lot. They played loud rock music and practiced drumming for hours. The most important change to me was that they looked at me differently now. The warm connection that I enjoyed with the older Brock boys was gone, with no explanation.
Sitting on the mail box, I started to pound the sides of the box like a drum in order to get their attention as the Brock boys approached.
At first they just looked through me and I naturally responded by banging harder. I thought this was their new language and if I could get their attention this way, I could get them to appreciate me again. They responded by yelling at me to shut up. This signaled me to pound even harder against their request while I returned my retort, "No — you shut up."
I grinned as they reached the box knowing that there was no way they would consider taking action against a child. Not in my own neighborhood. Not within earshot of my mother. Not in broad daylight.
The next few seconds changed my life forever.
As I leaned forward to pound the box in defiance, one of the Brock brothers struck me on the side of my head catapulting my toddler body through the air. My ears rang as stars swarmed around my crown on my flight down to the Cuccis' lawn. With the wind knocked out of my lungs, I gasped for the air to cry in horror and shock at what had just happened.
The rules had changed. I was not safe. I could no longer do what came naturally to me without first considering the consequences. I ran back up the hill to the comforting arms of my mother, whom I expected to retaliate against my horrific oppressors. While I wailed for sympathy and attention, it became painfully clear to me that there was very little my mother could or would do to make it all better.
These men were exposed to the horrors of war in Viet Nam. They lost friends, they were asked to kill other human beings, and they were not the same men when they came home.
I lost my innocence on that day, and the United States of America was knocked off its mailbox on Tuesday, Sept. 11.
The comforting shelter that the United States' family and friends provided its citizens in the past is no more. The United States has now been forced to join the world of grownup nations and must now learn to make its own way.
We do not have the arms of our mother to protect us. We must accept the responsibilities of our relationships with other nations and the security of our citizens. The United States is not an innocent toddler any more. We must be informed, we must be responsible and, above all, we must put the safety of our citizens above all else — including profit.
Let's walk with our heads up and our eyes open to the adult world that we all live in now.
God bless the United States of America.
Neal A. Sullivan
St. John
Editor's note: The Source welcomes the personal feelings and stories of our readers. Please send your letters to A HREF="mailto:source@viaccess.net">source@viaccess.net.
GOOD HOPE CALCUTTA TENNIS TOURNAMENT
The Good Hope School will hold the Calcutta Tennis Tournament at 6 p.m. on Oct. 4-7, at the Buccaneer Tennis Club. The tournament is a mixed doubles affair and a handicap system will be used.
A CHANCE TO START ANEW FROM GROUND ZERO
Dear Source,
World peace and understanding may seem more remote than ever at this moment, but it could be that we are in fact a step closer.
Our eyes and our minds have been forced wide open by this terrible tragedy. We are given no choice but to leave complacency behind, to look deep into our own hearts for answers, to truly recognize ourselves as human beings — individuals together, people the world; to think about how each one of us, whoever we are, wherever we live, in our everyday lives can make the world a better place for another human being.
We have all been laid bare by this event and we have all been given the opportunity to start from ground zero to build a better world using the blocks of kindness, understanding, dignity, tolerance and love. Let us seize this opportunity and make it our life's work.
Corinne Van Rensselaer
St. Thomas
World peace and understanding may seem more remote than ever at this moment, but it could be that we are in fact a step closer.
Our eyes and our minds have been forced wide open by this terrible tragedy. We are given no choice but to leave complacency behind, to look deep into our own hearts for answers, to truly recognize ourselves as human beings — individuals together, people the world; to think about how each one of us, whoever we are, wherever we live, in our everyday lives can make the world a better place for another human being.
We have all been laid bare by this event and we have all been given the opportunity to start from ground zero to build a better world using the blocks of kindness, understanding, dignity, tolerance and love. Let us seize this opportunity and make it our life's work.
Corinne Van Rensselaer
St. Thomas
Editor's note: We welcome and encourage readers to keep the dialogue going by responding to Source commentary. Letters should be e-mailed with name and place of residence to source@viaccess.net.
