Our Shipment has arrived(almost)!

Over the past several weeks, we have endured delays at the Port of Belize City, delays at sea, an extended “stay” at the Customs warehouse in Miami, 2 days longer than expected for FDA to clear the shipment, and now a winter storm coming up the coast!!  But FINALLY, you can expect to see our newest additions to the MMCSC line up at the Winter State College Farmers’ Market this Friday between 11:30 and 5 pm in the Municipal building on Allen Street.

Please allow us a few moments of your time to introduce you to your cardamom farmers, and of course, we have included a recipe at the bottom of the page.


Cardamom is always at the top of the most expensive spices in the world list–usually #2 or #3 depending on the time of the year, but unfortunately, most farmers see little return for their efforts in growing this crop.   We have had the opportunity to come alongside of a few farmers in the Toledo District in Southern Belize to help them to build a simple passive solar drier which has allowed them to see a much greater profit for their efforts.  We have also committed to buy their crops at a rate which is above that which is considered “Fair Trade” compensation

.  Your purchase will help this family who lives in a home with a thatched roof, no running water, and no electricity to expand their farming capabilities and substantially increase their annual income!  We are anxious to continue to build and grow this partnership and relationship as we are able to expand MMCSC.



The Chun family has grown cardamom for years…the difference this years was that felt good about the price being paid for their crops.  Some greenhouse plastic, PVC, duct tape and a few bush sticks have given them a place to add value and marketability to their product.  In the past few weeks, the peak of the cardamom season has led to free space in the passive drier–today, they are drying high elevation, shade grown, arabica coffee!!! (Look for it in May!)



Remotely situated high in the Maya Mountains and living off a farmers wages these kids had little chance at an education, and little chance at a future off the farm.  We are hopeful that the relationship we are building with them will have a positive effect on their future!  Out here there are no electronics, no TV, no running water, and no electricity, but these kids don’t need all that to be happy!   We are looking forward to joining with these families in the winter to build a community veggie garden and begin to teach good food storage techniques!


    • 2 1/2 cups all purpose flour1 1/4 teaspoons ground cardamom
    • 1/2 teaspoon salt
    • 1 1/2 cups (3 sticks) unsalted butter, room temperature
    • 1 cup plus 2 tablespoons sugar
    • 1 1/2 teaspoons finely grated orange peel
    • 1/2 teaspoon vanilla extract
    • 1 large egg, room temperature
    • Raw sugar


    1. Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
    2. Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
    3. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
    4. Bake cookies for about 16 minute

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