Top Row: Eggplant, Heirloom Tomatoes, Zucchini and Squash
Bottom Row: Nectarines, Cucumbers, Malabar Spinach, and Beefsteak Tomatoes
Hi everyone, I hope you all had a great holiday! My crew got to eat watermelon, swim in a pool, and just take it easy for a day. It was really nice to enjoy a day together.
We were finally able to get some rows up at the farm and started seeding more for the fall. Have I mentioned how much fun the fall season is?? ;)
We are seeding a lot of kale, cabbage, broccoli, cauliflower, Swiss chard, beets, kohlrabi, collards, carrots, butternut squash, acorn squash, pumpkins, and so so much more! And we normally have fall tomatoes before the first freeze, so it is a really fun and unique time to be able to grow an abundance of greens and other brassicas like cauliflower and broccoli and still get field grown tomatoes!
With that being said we hope you will join us next season. It has been nice getting to know all of our new members, and of course so so nice to see our members come back every season. Already so many of you have signed up for the fall, thank you!! It is beneficial to have your support and help financially, so we can order more seed for the fall and fertilizer, etc.. so your membership goes a long way for both you and the farm. Visit www.twodogfarms.org to sign up.
Excited to see some summer spinach in the box called malabar. It is a red, thick spinach. One of the only varieties that tolerates the summer heat. Really, one of the only greens we have found that you can grow in 90+ weather. So, i’m excited to have a little bit of green back in the box! Also, new this week are nectarines from Cherry Creek Orchards in Pontotoc, MS. Same place the peaches came from. And the sweet peppers new to your box are really great. Last night I cubed up my eggplant, with diced onions, and sweet peppers, which I sautéed first in an oven safe skillet. Once they were translucent I added in my cubed eggplant. Once that had cooked a little I added some diced fresh tomatoes and then put it in the oven for about 30 minutes at 350-375. It turned out really great! Looking forward to having it for leftovers this evening! Or honestly you don’t even have to do all that to make delicious roasted eggplant, just slice or cube and roast in oven with a little s&p. I received a picture of some jalapeño jelly one of our members made last week, and it made me want some cornbread instantly! YUM! Great idea.
I hope you have a great week and enjoy your box! Here are the contents of the bounty for the week:
Cucumbers
Sweet Peppers
Nectarines
Beefsteak Tomatoes
Squash
Malabar Spinach
Eggplant
Zucchini
Mediterranean Quinoa Salad with Cucumbers, Tomatoes, and Peppers