Vacationing in Marigot Bay
|Marigot Bay Resort and Marina|
Sadly, their flight was delayed and the pool was closed by the time we got to our temporary home at Marigot Bay Resort and Marina.
The pools figured heavily in everyone’s plans for keeping the children and adults happy. They would have to wait for the morning.
|Upper story pool, Marigot Bay Resort and Marina, St. Lucia|
|Yes indeed, the pool features a swim up bar / restaurant. Many a refreshing
rum punch and chocolate milkshake was enjoyed here.
|Doolittle’s offers an informal setting with a varied menu that should satisfy most, a Happy Hour (for beer, wine, and select cocktails) that starts at 5:00pm and lasts until closing.|
Our white board quickly became filled with plans for each day.
|Allison, Mike, Riley and Tristan had plans!! We sketched out this itinerary to make sure we got to all of them.|
George gave Riley and Tristan a homework assignment to choose a bird and a plant and then find out their names.
|Bananaquit (Coereba flaveola) – feeds on fruit and nectar|
|Tristan’s drawing of a bananaquit – St. Lucia|
|Mike captured this amazing photo of the beautiful Green Throated Carib Hummingbird (Eulampis holoseiceus)|
For lunch we enjoyed grilled pastrami sandwiches courtesy of Mike and Allison who gifted us with a giant homemade pastrami they had cooked on their Egg. The whole process of curing, smoking and cooking takes about 2 weeks. It is so worth it!! We plan to apprentice with them when we get back to the US – both are excellent cooks and the Egg figures heavily into their cooking repertoire.
We took the ferry over to the small beach near Doolittle’s and spent the afternoon swimming, shelling, and playing with Duhkxy. This beach is shared by several resorts and has lounge chairs designated for guests of the Marigot Bay Resort / Marina. You can peruse tabletop displays of shells and other memorabilia and there are a number of informal shops that sell souvenirs, beverages, and snacks. For something more substantial, Doolitle’s is just a 2 minute walk away.
We had dinner back on the resort side of the ferry at Chateau Mygo. Adults may have overindulged in rum punch, that in this establishment, certainly comes with a punch (they have a really nice passion fruit daiquiri, too).
|Chateau Mygo with its fanciful decorations and great food|
|Chateau Mygo rum punch – be especially careful of Happy Hour when they are two for one.
BTW – Happy Hour is from 5:00 until closing!
It was time for early to bed as we would head out first thing in the morning for the market in Castries.
Market Day in Castries
The following day we were off to the market in Castries. Fridays are reputed to be the best day for the market and early is always better as items in scarce quantities sell out quickly.
Castries is the Capital and largest city in the island nation of St. Lucia. The market we have frequented in Castries is currently located in a temporary, makeshift, space. A major undertaking to redesign and complete remodeling of the previous space is underway. The following two views are renditions of what the new market will look like. It will certainly be a magnet for the tourists disembarking from the cruise ships in the Castries harbor.
The other aspects of the Castries Market Redevelopment Project will include a state of the art food court, high-end air conditioned restaurants, a craft market, a box park, a viewing tower, an entertainment area, meat and fish depots, and duty-free shopping boutiques (per http://www.stluciabusinessonline.com/news/media-release-castries-market-redevelopment-underway/
Progress marches on and it does look lovely. I just hope the provisions market vendors won’t be priced out of the space.
The current market that we visited had separate sections for fruit / vegetables and souvenirs / clothing / et al. The produce vendors displayed virtually every edible plant in season. As we observed in other Caribbean islands, as well as in Europe, produce was exclusively local. People eat primarily in season here, although we do find imported produce like raspberries, apples, and pears in the larger supermarkets.
The season was right for a large assortment of produce. We purchased, soursop, passion fruit, breadfruit, green onions, pumpkin, mangoes, tomatoes, cucumbers, ginger, lettuce, cashew apple, and eggplant, string beans, sweet bell peppers, and a bag of greens they call spinach (it is not spinach, but when cooked it tastes amazingly like spinach). There are many types of root vegetables high in carbohydrates that I have never prepared myself. They are generally referred to as “provision”, a staple in the Caribbean diet, but as long as breadfruit is available, I will be sticking with it as my “potato-like” vegetable. Citrus is in season now and the grapefruit are delicious – they do have about 5 or 6 seeds per section. I do sometimes feel we have sacrificed some qualities for the convenience of no seeds, or longer shelf-life…..
The previous week the market had a great deal of sorrel and basil. There was none to be found this week. Such is the way it goes.
|Front to back – ginger, cinnamon, turmeric, limes. The next table is full of mangoes.|
|Both the green and yellow banana-like fruit are different types of plantains. There are bags of oranges and in the back there is root-provision, a bagged section of a Caribbean pumpkin, and finally cabbages.|
|Hands of plantains still attached to the stem|
Tristan had a wish list of things he wanted to do in St. Lucia. One was to drink from a coconut. He got his chance at the Castries market. His Dad (below) shows him how!
Tristan did some shopping at the market and got both the snazzy outfit he is wearing below AND a sword. Don’t know what his Mom and Dad were thinking.