I write this letter with bittersweet emotions, but I want to inform all our loyal customers that we are closing the doors to Dogpatch Urban Gardens. This is not an easy decision to make, but in all honestly, it feels right. We have been in business for close to 10 years, and it's been such a fun journey!
This decision was not made lightly, and many factors were involved. Closing the doors of DUG will allow me to devote more time to my family, rest my mind and body, and devote time to my husband's (Eric's) growing business.
I have been blessed along this journey of owning a small business. I have connected with so many amazing people within our Des Moines community and beyond. I've had an outstanding crew throughout the years and I love all they have done to help grow our business. Thank you all for being a part of this chapter in my family's ever-growing storybook.
My boys have grown up witnessing what it means to work hard for a goal and how to adjust to adversity. They have seen the ups and downs of entrepreneurship and it's been so formative to raise them around this business. There are so many positives that arise from our local business and yes, it will be hard to let it go. This change will be hard, but I know this is the right decision for me and my family.
It's fun to look back on how our business (and properties) have evolved over the years. Here's one glimpse of how the land has transformed...
We plan to end the Fall season strong and finish with a bang for Flannel Fest. Here are the final events we have this season:
Upcoming Events:
FarmStand to Fork Dinner: Sunday, August 18th SOLD OUT
FarmStand to For Dinner: Sunday, September 22nd - SOLD OUT
Flannel Fest - Sunday, September 29th - OPEN TO THE PUBLIC
Next Steps with our Properties:
The parking lot (greenhouse) property is currently for sale. This property is 1.3 acres and is Commercially zoned as "Neighborhood Business District."
The Air BnB / FarmStand property will hit the market in about a month. We have our last Air BnB guest in the home right now and then we will spend some time renovating and getting the home ready for the market.
It is a perfect property for someone interested in homesteading! It's an acre lot with a cute farmhouse. The FarmStand is a great building that also has a certified (raw) commercial kitchen inside.
We are starting to sell farm equipment, greenhouse items, and more. If there is something you're looking to purchase from our business feel free to connect with me.
While DUG will be closing, this is not the end you will be seeing from the Quiner family in Des Moines. We are devoted to continuing to build our community and make it as great as it can be! Thank you all for being a part of this wild ride!
Flannel Fest will be the last event we will host at Dogpatch Urban Gardens. Let's celebrate all we have built in this community and end with a bang!!!
With our big announcement, I thought it might be good to add a few more days for vendors to apply to Flannel Fest.
THE VENDOR APPLICATION DEADLINE EXTENDED THROUGH
SUNDAY, AUGUST 18TH.
If you would like to participate as a vendor in Flannel Fest we are currently accepting applications. The process is easy and should take roughly 10 minutes. We are hoping to expand the amount of vendors we host this season, so if you know of anyone who would be a good fit please pass the info along!
I recently used this recipe to make sauce and I loved how it turned out! I used Sunrise Sauce tomatoes which are yellow Roma style tomatoes and they worked great! I recommend reading through the details on the website as there are helpful tips!
Halve your tomatoes and place them in a large roasting pan- like the one you would roast a Thanksgiving turkey in. I tend to over-fill mine.
Add garlic. I use a whole head.
Add onion - I use about 1 large onion- cut into quarters.
Sprinkle liberally with [sea] salt and pepper.
Drizzle with olive oil and balsamic vinegar. - Don’t skimp on either of these- the balsamic adds a lot of flavor and makes it taste amazing!
Top with lots of fresh oregano. You can probably use dry oregano instead, but if you choose to do that I’d wait to add it until it’s in the blender.
Dig your hands in and toss it all up until everything is nice and coated.
Then stick it in the oven for 45 minutes or so at 400*. - You want the skins shriveled and starting to blacken in a couple places.
When it’s done cooking, transfer the tomatoes to a large bowl using a slotted spoon. I use my crock pot. It’s up to you whether or not to get all the juices.
Add a whole lot of fresh basil (I am sure dry basil would work too). Then blend it up.
PS - If you have an active DUG Gift card please make a point to use it before we close our doors. You are able to use it for online shopping or in person at Flannel Fest. The DUG FarmStand will be open during Flannel Fest, so plan ahead!
PSS - I'll continue to send Saturday morning emails until we are officially closed.
