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Found 4 results

  1. until
    FACEBOOK GROUP --> https://www.facebook.com/groups/BQTPBC/ Introducing Boquete's First PLANT-BASED FOOD CHALLENGE - a full month of eating as many plant-based whole foods as you can. Join nutrition professionals, food specialists & wellness advocates for a guided journey towards better health. The step-by-step Challenge Guide, along with daily instructions, recipes, tips and resources are there to help you along the way. You'll also get access to special deals on gym passes, organic food products and more. What to Expect Each week, you will get an email with a new set of "challenge goals" worth points that you collect. Points are submitted and weekly prizes are distributed. Participants with the most points at the end of the month are deemed the challenge WINNERS. Participate alone or with a friend for a chance to win a GRAND PRIZE: a custom-made, plant-based meal for two, prepared by culinary master Chef Chris Young. Free to sign up and open to everyone. To participate, join this group and send us a message with your full name and email address. ARE YOU UP FOR THE CHALLENGE? To learn more, come to our Kick-off Event 2 PM on Feb 28th at Boulder54 Questions? Send an email to: wfpbchallenge@gmail.com FACEBOOK GROUP --> https://www.facebook.com/groups/BQTPBC/
  2. FACEBOOK GROUP --> https://www.facebook.com/groups/BQTPBC/ Introducing Boquete's First PLANT-BASED FOOD CHALLENGE - a full month of eating as many plant-based whole foods as you can. Join nutrition professionals, food specialists & wellness advocates for a guided journey towards better health. The step-by-step Challenge Guide, along with daily instructions, recipes, tips and resources are there to help you along the way. You'll also get access to special deals on gym passes, organic food products and more. What to Expect Each week, you will get an email with a new set of "challenge goals" worth points that you collect. Points are submitted and weekly prizes are distributed. Participants with the most points at the end of the month are deemed the challenge WINNERS. Participate alone or with a friend for a chance to win a GRAND PRIZE: a custom-made, plant-based meal for two, prepared by culinary master Chef Chris Young. Free to sign up and open to everyone. To participate, join this group and send us a message with your full name and email address. ARE YOU UP FOR THE CHALLENGE? To learn more, come to our Kick-off Event 2 PM on Feb 28th at Boulder54 Questions? Send an email to: wfpbchallenge@gmail.com FACEBOOK GROUP --> https://www.facebook.com/groups/BQTPBC/
  3. Good morning from Virginia. Kim and I are in Virginia for a few weeks catching up with family and friends. Mean while our dedicated crew at the farm in Panama is busy planting and harvesting the largest variety of fresh organic produce available in Chiriqui, for your dinner table. We sell our products at the Tuesday Morning Market in Boquete and deliver to Dolega and David on Tuesday afternoon. On Friday afternoons we offer delivery of special orders to Volcan. On Thursdays we pick, pack and ship our fresh organic produce and other items to Bocas Del Toro, Panama City and all points in between. Contact me for more information about our shipments to Volcan, Santiago, Chitre, Las Tablas, Coronado, El Valle and Panama City. Check out our web site at http://www.fincasantamarta.biz/ to place orders for pickup in Boquete on Tuesday, deliveries to Volcan on Friday’s and shipping to other destinations in Panama on Thursdays. Email me through the web site with any questions or comments. Here is a list of some of the organic items we grow for you: Kale – 3 varieties, Curley, Dinosaur and Red Russian Fresh Culinary herbs including cilantro, basil (4 varieties), rosemary, thyme, oregano, and others Lemon Grass Cherry Tomatoes Collard Greens Kohlrabi Kohlrabi Leaves Okra Green Beans Soy Beans New Zealand Spinach Daikon Radishes Ensalada mixta (mixed Asian greens) Saute Mixed Greens Bok Choy Manzana Bananas Hot Peppers, Cucumbers Sweet Potatoes (limited quantities now) Buttercrunch head lettuce (hydroponic) Green and Purple leaf lettuce (hydroponic) Romaine Lettuce (hydroponic) Mustard Greens Spinach (malabar tropical vine) Dandelion Greens Ginger Galangal Turmeric Limes Organic Coconut Oil – 16 oz. local and 54 oz. Imported Free Range Chickens – whole or cut up (near organic – no antibiotics) Chickens livers, gizzards, and necks (near organic – no antibiotics) Free Range chickens eggs (near organic - no antibiotics) Diatomaceous Earth (imported from New Mexico) Epsom Salt Organic Brown Rice (grown in the USA) Organic Pop Corn (grown in the USA) Organic and All Natural Peanut Butter (no additives) Aloe Vera Plants Herb plants And we also offer lots more including Gluten Free foods, imported organic spices, essential oils, and Dr Bronnor’s All Natural Soaps. Let us know what we can grow for you. Ron and Kim Miller Finca Santa Marta 540-560-9680 USA cell phone 777-9229 Panama office phone (early mornings or leave a call back number) or Richard Mon. through Sat. 7am-7pm at 6242-9308
  4. Good morning, Finca Santa Marta grows and distributes organic produce and other organic products along with Free Range chickens and eggs. Fresh organically grown kale, collard greens, cucumbers, jicama, arugula, bok choy, mañzana bananas, ginger, galangal, turmeric, hot peppers, tomatoes, sweet potatoes, and fresh cut herbs are just a few of the items we offer. Organic coconut oil, diatomaceous earth, natural peanut almond butter, organic popcorn, and many other items are available. We deliver pre-orders to the Boquete Tuesday Morning Market and Dolega and David on Tuesday afternoon. So… Today is the day to get your order in via our web site http://www.fincasantamarta.biz/ so we can harvest some fresh organic produce for you for Tuesday’s Market or delivery. Ordering deadline is Sunday at midnight. Questions or comments may be directed to me via the web site or you can phone our office phone at 777-9229 and leave a message and call back number or Skype me at FincaSantaMarta. Or phone Richard at 6242-9308. Salud y Saludos Ron and Kim Miller and the FSM crew.
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