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Art Farm at Finca Las Heliconias

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Art Farm at Finca Las Heliconias

Información de contacto, mapa y direcciones, formulario de contacto, horario de apertura, servicios, puntuaciones, fotos, videos y anuncios de Art Farm at Finca Las Heliconias, Educación, Sortova, La Concepción.

Art Farm at Finca Las Heliconias is an evolving, tropical eco-inspired destination retreat center and self sustaining permaculture farm set on 16 acres in Northwestern Panama. Art Farm at Finca Las Heliconias seeks ways to facilitate experimental learning and creative exchange in ways that strengthen connections between people, communities, cultures and mother earth.

10/09/2026

Harper and I were out on a night walk together and came across this Basilisk hanging out in a cacao tree. Here's a little about him from Harper's perspective.

The Common Basilisk is found throughout Costa Rica, Panama, northern Colombia, and western Venezuela where it is common in a wide variety of ecosystems. It is most often encountered along riverbanks and streamsides where it forages for food during the day. It is famous for its ability to run on water when escaping predators, which is why it is also sometimes known as the Jesus Christ Lizard. Adults do not typically run more than 5 meters on water due to their large size and weight while juveniles have been documented running as far as 20 meters on water. There are a couple of notable features that aid them in doing so: their extended and compressed fingers as well as their long tail. The scales on their fingers also complement their compressed shape since they are fringed, adding extra surface area to each digit.

Adult males like this one are well known for their large sails and brighter colors (relative to the females and juveniles). While the dorsal and caudal crests look like they may play a role in this species' semiaquatic behavior, there is actually little to no association between the two. The leading hypothesis that has been proposed to explain the purpose of these crests revolves around sexual selection. There is evidence to suggest that larger crests are more attractive to females. The role of sexual selection also helps to explain why females and juveniles do not possess these striking sails. The closest relatives of the basilisks are the casquehead iguanas and the helmeted iguanas; as their name suggests, they also have modified skulls like this common basilisk, as this feature is considered to be a defining characteristic of the family they collectively belong to.

07/09/2026

Look what Harper found on the farm today. THE SOUTHERN OPOSSUM

The Southern Opossum, also known as the Common Opossum or Northern Black-Eared Opossum, is a large marsupial distributed across much of the neotropics. It is both an extreme habitat and dietary generalist that can be found in rural environments, grazing land, orchards, secondary forests, cloud forests, and more. They have been documented preying on toads, snakes, smaller opossums, and other vertebrates. Much of their diet also consists of insects and fruits, especially those which have already fallen. The Southern Opossum is also an opportunistic scavenger.

With the aim of understanding Amazonian communities' relationship with this animal, a 2014 study examined how riverine communities in Abaetetuba, Pará, Brazil use the Southern Opossum as both food and traditional medicine. Residents interviewed spoke on the value of its meat, several traditional hunting methods, and the rendering of its fat into medicinal oil used for ailments such as rheumatism, sore throat, asthma, and inflammation.

When encountered by people, Southern Opossums exhibit a variety of responses. Most commonly, they will flee by running up the nearest tree or into burrows, tree hollows, and other cavities. They may also stand their ground while hissing (sounds more like a loud exhale), feign death or freeze (especially when physically disturbed), or remain indifferent to a human's presence.

06/09/2026

Harper is back at Finca Las Heliconias.

He first came here as a 2022 resident, and this time he has returned already knowing the rhythms of the farm, the work, and the way each day tends to unfold a little differently than planned.

For the next few weeks, he is going to share what he finds on the farm with us on Instagram. He will share what catches his attention, the work he is learning, and the small things that are easy to miss when you are only passing through. I’ll fill in some of the farm details as we go.

One of the things I value most about having a returning resident is watching the relationship deepen. The first visit is often about discovering the place. Coming back means you begin to notice more, understand more, and take part in the work with a different kind of confidence.

The book in the photo is his self-published account of the Ectotherms he found in 2022, which is such a treasure to the farm.

So over the next few weeks, you will be seeing the farm partly through Harper’s eyes. And if this kind of learning adventure, where you live on a working farm, take part in real projects, and learn by doing, sounds like something you would enjoy, you can learn more about our residency program at lynbishop.com/residency.

05/09/2026

The Simply Good catalog is open for this week: lynbishop.com/catalog

While we are gathering and preparing this week’s farm orders, another season is already taking shape in the kitchen.

Our Tropical Drunken Fruitcake has started its long, slow aging process, but the story of this cake began back in January when we harvested the saril.

Throughout the year, we watch the different fruits ripen on the farm, harvest each one at its peak, and conserve them separately before they go into rum. There they stay, each deepening in flavor in its own jar, until it is finally time to bring them into the fruitcake batter.

That slow beginning is part of what makes our holiday offerings different. We work in small batches, with what we harvest from our certified organic farm, so there is naturally a limit to how much we can offer each season.

This year’s holiday waitlist is also open for those who would like to hear about each release early:

lynbishop.com/holiday-waitlist

28/08/2026

We reached the point this week where there was so much nance, we started giving it away.

For weeks, the trees at Finca Las Heliconias have been giving us more of these little golden fruits than we could possibly keep up with. We gathered them, cooked with them, shared them, and now the season is finally beginning to wind down.

There is always a moment when you wait for the first fruit, a stretch when it seems to be everywhere, and then one day you notice the trees beginning to quiet again.

The nance has had a long reign this year.

Soon the farm will ask our attention somewhere else. Rambutan is still coming in, the sesame has just been cut, and the turmeric is ready.

For now, I am simply enjoying the last handfuls while they are still here.

If you would like to follow the harvests and changing seasons at Finca Las Heliconias, join me at the Hearth for a weekly letter from the estate: lynbishop.com/hearth

27/08/2026

Most of us know ginger as a root. This week, ours is flowering throughout the farm.

The ginger at Finca Las Heliconias has sent up these red and green flower spikes among the leaves, while the rhizomes we know from the kitchen continue growing beneath the soil.

I have grown ginger here for years, and I still enjoy seeing this stage arrive. We become so familiar with an ingredient after it reaches the kitchen that it is easy to forget the whole plant that came before it.

The farm has a way of making familiar foods unfamiliar again. You see where they grow, what they look like in another season, and how much of the plant never follows us into the kitchen.

Have you ever seen ginger flowering before?

If you would like to follow what is growing and changing here through the season, join me at the Hearth for a weekly letter from the estate: lynbishop.com/hearth

26/08/2026

Most of us meet sesame as a handful of tiny seeds in the kitchen. This week, ours has been cut in the field.

Carlos is gathering the stalks now, and from here they will make their way to the drying rancho. The seeds are still tucked inside their pods, so there is another stage of the harvest ahead before anything looks like the sesame we recognize.

I love seeing an ingredient at this point, before the familiar food has quite appeared. Before there is sesame to scatter over bread, grind into tahini, or toast in a pan, there is a plant that has grown through months of sun and rain and now has to be cut, gathered, dried, and threshed.

Soon we will begin collecting the seeds, and another small piece of the farm will make its way into the kitchen.

If you would like to follow what we are growing, harvesting, and bringing in from the farm as the season changes, join me at the Hearth for a weekly letter from the estate: lynbishop.com/hearth

15/08/2026

Shop this week’s farm catalog: lynbishop.com/catalog
This week, the long beans became pickles.

We harvested more than we could enjoy fresh, so we began filling jars. Grown on our certified organic farm in Chiriquí, the beans are preserved in a bright vinegar brine with oregano, wild basil, peppercorns, and spices.

I opened a jar last night. They were crisp, savory, and wonderfully pickly.

Pickled Long Beans · 8 oz jar · $8

Orders close Monday, August 17, at 5:00 p.m.

Orders ship Thursday for Friday pickup at Uno Express and Fletes Chavales locations across Panama.

If you’re in Volcán, collect your order from me on Friday, August 21, at the Volcán Community Market at the Lions Club. I’ll be at my truck from 11:15 a.m. to noon.

Thank you for giving this harvest a place at your table.

14/08/2026

Before we show anyone the farm, we usually sit down.

Natalia came with her family this week, and we began at the long table with cascara de cacao tea and chocolate.

From there, we walked.

We opened a sapote under the trees and passed it around, talked about what was growing, tasted as we went, and stopped whenever someone noticed something interesting.

That is one of the things I enjoy most about a farm tour. People ask questions I would never think to answer on my own, and they notice things I have walked past a hundred times.

By the time we come back to the table, the farm feels a little less like a place they visited and a little more like a place they know.

If you would like to spend a little more time inside the Estate, you can enter here: lynbishop.com/hearth

13/08/2026

There comes a point in every tropical harvest when abundance stops being a poetic idea and becomes five gallons of fruit sitting in your kitchen.

That was nance this week.

Marisol harvested it, and then we began finding places for all of it. Some went into vinegar. Some into sugar ferments. I started a wine. We made chicha with fresh raspadura to share with the team.

The smell followed us through the day. Sharp and tropical when the fruit was fresh, then changing as each batch began becoming something else.

Preserving food is one of the ways we live with the seasons here. When a tree gives generously, the kitchen has to answer.

This week, the nance trees gave very generously.

You can see what is leaving the farm through Simply Good this week at lynbishop.com/catalog

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