Our beautiful 17+ hectare organic finca on the Rio Gariché is offered for sale to interested parties. We are motivated sellers and financing is available for the right buyer. Contact the agent of record or Ron Miller for more information Click on the link for more information and to view dozens of photos.
A Memorable Lunch November 13, 2013
Tours are being offered for groups to come to the farm to tour of our facilities. The tour includes our many greenhouses, chicken houses, compost piles, our overflowing nursery, and around to the outdoor gardens. We will share ideas and answer questions.
After the tour, refreshing herbal tea and a tranquil breeze await you when you return to the shady terrace.
A nutritious, live-giving lunch is available upon request. All of the dishes are prepared fresh for you using our organic vegetables, spices, chicken and eggs grown and raised on the farm. Menu included: Mixed Green Salad with Sunflower Sprouts, Kale Salad with Asian Dressing and Toasted Almond Slices, Collard Wraps with Spicy Thai Peanut Sauce, Deviled Eggs, Chicken Salad with Dates, Pecans and Maple Syrup, and dessert was Almond Joys and Seeds Delight, both made with healthy coconut oil. It’s a always a pleasure to prepare and share our love of food.
A mouth-water desert tops off the experience and lets you leave satisfied and uplifted, having visited the farm.
Study claims fr… July 29, 2012
Study claims free range chicken is healthier
//27 Jul 2012
Based on an extensive literature review, the study says that free-range and organic chicken typically have between 8% and 49% less fat than intensively-farmed birds. “Fat content of chicken meat is also lower for slower-growing genotypes compared with fast-growing genotypes,” it adds.
CIWF also looked at the proportion of omega-3 fatty acid in poultry and concluded that it “tends to be higher in chicken meat from free-range systems compared with indoor systems”.
The report also shows that male birds from layer breeds also have significantly higher levels of long-chain omega-3 in their meat.
“It is standard practice to kill these male chicks post hatching,” it says. “Creating a premium market for these birds based on the nutritional qualities of the meat would be highly desirable from an ethical point of view.”
But the CIWF report also concedes that differences in fat content and omega-3 levels “are not consistent across all studies”, while there may be shortcomings arising from differences in methodology between studies.
“In many cases, it is difficult to determine whether differences in nutritional content are a result of the system per se, or a result of the differing ages of the animal being compared.” It also adds that “the actual level of welfare attained in any production system is dependent on the level of management skill applied.
The report also covers eggs and, while there was no difference in fat content between free-range and cage egg, there was a clear elevation of omega-3 in free-range eggs, ranging from 26% to 170%. The report also suggests that free-range eggs can have up to 100% more Vitamin E, and 280% more beta-carotene – antioxidants that are thought to reduce the risk of heart disease and cancer.
Source: Poultry World
An update from Finca Santa Marta January 1, 2012
Good morning from chilly Virginia. Currently it is 30 degrees here in the Northern Shenandoah Valley, headed to a high of 59. While it has been much milder here on the east coast so far this winter, (I have been here since Dec. 9th) Kim and I are anxious to return to our tropical, organic farm, Finca Santa Marta where we are entering a new era.
We have been on this project for over 5 years. From our original starting place of searching for the right farm, to purchasing a mediocre cattle grazing farm, to developing a productive, sustainable organic vegetable and fruit farm, we have come a long way. And we are just getting started.
We are very excited about our newly arrived co-managers at the farm, Justin and Jenny. They bring to us some youthful exuberance and an ever increasing knowledge of organic farming along with additional ideas about future sustainability. What we learn at FSM will be taught to locals and expats so that we all can have safe, healthy food now and in the future. We are working hard to increase the varieties grown and also to increase production. Every time you purchase something from FSM you are supporting the future of healthy eating in Chiriqui.
This picture is of our new almasigo or plant nursery during it’s construction last Sept. Kim will be working on getting it set up and into full production as soon as she arrives next week.
We have again been asked to give a program on organic farming at the Tuesday Morning Meeting in Boquete sometime in Feb. Watch for that up coming announcement.
In the mean time you can check out our web site at http://fincasantamarta.biz/ to pre-order for the Tuesday Market in Boquete or the Friday Market in Volcan. Residents between Boquete and Concepcion can negotiate with us a delivery/dropoff point for Tuesday afternoon.
Or check out our blog (which we promise to start updating at least weekly) https://fincasantamarta.wordpress.com/
We invite anyone interested in arranging a tour of our farm to contact us for details.
Here is very good video I ran across earlier this morning about a doctor who reversed the effects of her own MS with a diet rich in leafy greens.
Please fell free to contact me via the email address attached to this update.
Ron and Kim Miller
Can you guess what this is? July 15, 2010
Do you know what this odd looking thing is? It is organic yuca plant. It has been growing for several months and is ready to harvest and sell. Hard to dig when it gets like this. The only way I have eaten yuca is fried. Very popular here in Panama. Wash, peel and slice the roots into 3-4 inch long, finger sized chunks. Then boil them until a fork or knife inserts easily into them. Tino says that normally they are refrigerated at this time to harden them up some before frying. But when we have done the, we just immediately fried them in coconut oil mixed with a little olive oil. Drain them well and serve with your favorite dip like peanut sauce or ketchup. And of course, they need salt too.
Anyone have a different recipe to share? Maybe a more healthy recipe?
Bio-fertilizers Made & Used at the Farm May 25, 2010
We have just started making bio-fertilizers at the farm. The base is whey and molasses and then other ingredients are added depending on what the end result is you want. They are combined in a barrel, sealed and allowed to ferment, letting off gas, for 30 days. Then they are diluted and applied to the plants and soil.
The first applications were the middle of May and will continue as we add the use of these preparations to list of organic techniques used here at the farm. We soon will see the fruits of our labor and will keep you posted.