Grenada W.I.
It all begins with an idea.
Grenada is best known as the "Isle of Spice" due to its abundant nutmeg, mace, and other spice production, as well as its rich history and diverse culture.Additionally, Grenada is known for its vibrant culinary scene, particularly the national dish, ‘Oil Down’, and the award-winning rums. Grenada is also known as the 'Spice Isle' because of its production of nutmeg and mace, in fact today, the country supplies almost 40% of the world's annual crop.
Grenada also produces cocoa, citrus fruits, bananas, and other agricultural products. Grenada is deemed by some the, “Caribbean Capital of Chocolate,” named after the high-quality and sought-out cacao beans.
Grenada is renowned for its lush landscapes, with rainforests, waterfalls, and pristine beaches offering a truly tropical paradise. Known as the 'Spice Island,' it is also famous for its plantations of nutmeg, cinnamon, cloves, and ginger.
Grenada is a Caribbean country comprising a main island, also called Grenada, and smaller surrounding islands. Dubbed the “Spice Isle,” the hilly main island is home to numerous nutmeg plantations. It’s also the site of the capital, St. George’s, whose colourful homes, Georgian buildings and early-18th-century Fort George overlook narrow Carenage Harbour. To the south is Grand Anse Beach, with resorts and bars.
Welcome to Lewisville Farms.
It all begins with an idea.
Welcome to Our Little Patch of Paradise — A Friendly Organic Farm in Grenada 🇬🇩
Tucked away in the lush hills of Grenada, where the breeze carries the scent of nutmeg and the sound of birdsong fills the air, you’ll find our family farm — a place where everything grows with love, laughter, and zero chemicals. We’re more than just a farm — we’re a “living, breathing piece of island life”, rooted in tradition and guided by nature. From the moment you step onto the land, you’ll feel it: the calm, the care, and the warm welcome we offer to everyone who visits — like family.
What Makes Us Special?
100% Organic Practices. No sprays, no shortcuts — just rich soil, sunshine, and good old-fashioned hard work.
Family-Run & Heart-Led. Every seed planted, every fruit harvested, is touched by hands that care. We’re a multigenerational crew, passing down knowledge, recipes, and plenty of stories.
Locally Grown Goodness.
From Callaloo to Cocoa, Mangoes to Moringa and Sourop, everything we grow is nurtured naturally — and it shows in the taste.
Open Hearts & Open Farm Gates
Whether you’re a visitor curious about farming, a local looking for fresh produce, or someone just craving a deeper connection to your food — our farm is for you.
More Than Farming, we also love to share:
- Traditional “Grenadian’ recipes using farm-fresh ingredients
- Easy DIY tips for home gardening and natural remedies
- Simple ways to live more sustainably — island style
Come visit, follow our journey, or just stop by for a chat and a cup of fresh Lemongrass tea!
We’re here to grow food, grow community, and grow joy 🌸
From our family to yours — Welcome to Lewisville Farms!
Edlyn & Friends touring Lewisville.
It all begins with an idea.
Walking the Land: Touring Lewisville Family Farm with a 90-Year-Old Woman!
Some walks feel ordinary but this one didn’t!
On a sunny morning in St. George’s, Grenada, I had the honor of touring a family farm with a woman whose spirit was as strong as the roots of the trees around us. At 90 years old, she didn’t just walk the land — she was the land. Every step she took felt like a story, and every corner of that soil held her fingerprints.
Her back was a little bent, but her memory? Sharp as cutlass.
She pointed out trees she had planted decades ago — mango, soursop, cocoa. “This one was a baby when my first child was born,” she said, patting the bark like an old friend. “Now look at it — feeding another generation.”
We wandered past Tortoises devouring Papaya, Birds singing in the trees, Rabbits scratching under Cassava leaves and young Banana plants catching sun, and she paused now and then to teach — not preach — about farming the way her parents taught her. No chemicals. No preservatives. No additives. No shortcuts. Just rhythm, patience, and respect.
“I don’t rush the earth,” she said with a smile. “It never rushed me.”
We picked herbs for tea — Lemongrass, Basil, Fever grass — and she showed me how to tell when Turmeric is ready, how to know which trees are tired and which ones are just playing stubborn.
The Lewisville Family Farm wasn’t just a piece of land.
It is a living journal.
You could see family history in the rows, resilience in the soil, and wisdom in every weather-worn tool leaning against a tree.
Before we left, she sat on an old wooden bench, sipping water and watching the breeze move through the garden. “People forget,” she said quietly, “but the land remembers.”
And just like that, I understood something I hadn’t before:
Farming isn’t just work — it’s relationship. A long, quiet conversation between generations. One that gets deeper the longer you listen.
Thanks Edlyn !
Baking Fresh Hard Dough!
It all begins with an idea.
🥖 How to Bake Hard Dough Bread (Caribbean Style)
Ingredients:
4 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 ½ tsp salt
2 tbsp sugar
2 tbsp butter (softened)
1 ¼ cups warm water (not too hot!)
2 tbsp powdered milk (optional, for richness)
1 tbsp oil (for greasing)
1 tbsp melted butter or milk (for brushing on top)
👩🏽🍳 Instructions:
Activate the yeast:
In a small bowl, mix warm water and sugar. Sprinkle in the yeast, stir gently, and let it sit for 5–10 minutes until it foams.Mix the dry ingredients:
In a large mixing bowl, combine flour, salt, and powdered milk (if using).Combine wet and dry:
Add the yeast mixture and butter to the flour. Mix until a dough forms.Knead it out:
Knead on a floured surface for about 10 minutes, until smooth and elastic. (You can use a mixer with a dough hook too.)Let it rise:
Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour (or until doubled in size).Shape the loaf:
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for about 30–40 minutes.Bake it up:
Preheat oven to 350°F (175°C). Brush the top of the loaf with melted butter or milk for that signature soft shine.Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
Cool & enjoy:
Let it cool on a rack (if you can wait that long 😅). Slice and serve with butter, cheese, ackee, or your favorite spread.
💡Tips:
Want it extra soft? Add 1–2 tbsp sweetened condensed milk to the dough.
No loaf pan? Shape it freeform — it’ll still be delicious.
You can freeze it too! Slice first and toast when needed.