A Short Break
| Our Annual Break Reminder that this week we will not be doing our CSA this week. Because of this we will not be taking orders to our Boonsboro drop-off. We will still have our farm stand at Rookie’s where you can expect a small selection of produce along with a LARGE selection of tomatoes. We will still be at both the Forest and Lynchburg markets on Saturday. |
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| Tomato Contest You only have a few more days to place your bet! On Friday, we will close the betting pool for our social media tomato guessing game. Go to our post on Instagram or Facebook and guess how many pounds of slicing tomatoes we will end up harvesting by October 25th. The customer closest to the final number will win a $50 gift card! Don’t wait, get to guessing! |
| Red Malabar Spinach One thing some people dislike summer is the lack of local greens available at markets. Many leafy greens don’t do well in the heat. Pests, heat draining water from the leaves along with many other factors keep farmers from growing them. At the moment we are trying to grow lettuce mix along with head lettuce under a shade cloth in the hopes we can have these ready earlier than normal. Besides the shade cloth, we’ve tried something else new this year: Red Malabar Spinach. This spinach was recommended to us by our farm hand, Marci. Unlike most spinach, this variety grows exceptionally well in the summer. So well in fact that it didn’t start taking off until the temperature reached the 90s! Red Malabar Spinach grows on a vine and can reach up to 10 feet in length. It has a similar texture to traditional spinach but with more of a bite. It also tends to be slightly slimy when cooked similar to okra. The leaves can be eaten raw or cooked similarly to traditional spinach. It can also be used to thicken soups or stews. For best quality, it is recommended to use this variety of spinach within a few days. Until ready to use, keep it in a sealed container in the crisper drawer of your refrigerator. |