The late July heat has been unrelenting, but with the heat comes the tomato bounty. The tomatoes are starting to pick up pace and will keep producing until fall. If you missed our last post, click here for a delicious Salad Caprese recipe that we prepared last week using tomatoes and basil from the farm. As summer continues, we will regularly be sharing recipes, inspirations and ideas featuring our in season produce, so make sure to check back regularly.
Our blackberry and baking event at the farm is rapidly approaching, and we have been busy preparing the farm for our guests. We are so excited about this event, the first of its kind to be hosted at Brickel Creek, with Chef Anne Kearney, of Rue Dumaine. We still have room for a few more guests at this event. If you have not already made your reservation, please call us at 937-610-1061 today to reserve your spot. We can't wait to see you there!
- spring mix lettuce
- baby kale
Follow along with our daily adventures at the farm on Instagram.