As we celebrate the mothers of our lives today, let us not forget the ultimate matriarch. The Mother that provides us with the warmth of the sun, the power of water, and rich soil that bears fruits-a-plenty: Mother Earth.

We recently took a trip to Grand Cayman to celebrate the launch of our “Green Banana” Buffing Bar—while there, we explored one of the largest produce and livestock farms on the island (on which every farm grows plantains and bananas year-round).

Local farmer, Junior J, showed us around Company Place Grown Farm, where we learned about their thorough focus on quality, the lifecycle of the banana fruit, the signs of promising growth, and the varieties of other tropical fruits native to the Caribbean.

The growth cycle of bananas takes about a year (from planting to harvesting), after which the tree regenerates.

Each row of bananas is called a hand, each individual banana is a finger.

The more “hands” on a tree, the shorter the tree has to be; otherwise, it will snap and break. A stalk with 6 hands weighs about 25 lbs—for reference, this is equivalent to 107 single Buffing Bars. What a buff tree!

Bananas are typically ready to be harvested late spring to early summer (now!), and the prime time for bananas to be picked is while they are still green.

Bananas are typically ready to  be harvested late spring to  early summer (now!), and the prime time for bananas to be picked is while they are still green.

Green is the preferred form of bananas for locals—purchased fresh, ripened at home. They prepare green bananas by sautéing with a little water and salt. In addition to cooking the fruit itself, food (rice, fish, veggies) can be steamed inside or served on banana tree leaves (think: Kamayan feast).

The varieties of banana grown on the farm—Hopper, Dwarf, Butler, Frag, Purple—had us on the lookout for Snow White to hop out of the bushes... Btw, who’s in charge of naming these?

Bananas grow from a seed pod that hangs at the bottom of a banana tree branch. The pod will draw nutrients away from growing bananas so once they’ve all ‘exited’ the pod, you cut it off.

Most people don’t do anything with this part of the banana tree, but the banana blossoms found inside the pod are a popular ingredient in Southeast Asian and Indian cuisine. We’re drooling over this recipe.

Bananas grow from a seed pod that hangs at the bottom of a banana tree branch. The pod will draw nutrients away from growing bananas so once they’ve all ‘exited’ the pod, you cut it off.

Most people don’t do anything with this part of the banana tree, but the banana blossoms found inside the pod are a popular ingredient in Southeast Asian and Indian cuisine. We’re drooling over this recipe.

The pod

Banana blossoming

Other fruits and plant life grown on the farm include:

Soursop	a fully grown fruit can be bigger than your head! It’s prickly on the outside, but tropically sweet and creamy on the inside.
Jackfruit	considered the largest fruit tree, each one can weight up to 40 lbs!
Nam Dok Mai	meaning “water of the flower” in Thai. AKA the fruit of the Cayman Islands. Mangos, very sweet, in season during summer.
Cerasee	a bitter leaf that can be used to run baths or make tea. Contains antimicrobial, antiviral, great-for-skin properties.

Soursop, Jackfruit, Nam Dok Mai, Cerasee

Scotch bonnet	a chili pepper variety closely related to the habanero. Named for its resemblance to a Scottish tam o' shanter bonnet.
Naseberry	sweet and malty in flavor, the skin is like sandpaper. Do we think it would be effective as a Buffing Bar?

“Nature requires immense care and patience.”

—Junior, Farmer

“Nature requires immense care and patience.”

—Junior, Farmer

If you’ve enjoyed the warm, green essence of this email, you will surely enjoy the lush, leafy freshness Green Banana Buffing Bar releases in a steamy shower.

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