Double Rose LLC

Double Rose LLC Double Rose LLC is a family business focused on providing quality plants and trees in our area.

06/03/2026

🥒 The Armenian Cucumber: The Heat-Loving "Cucumber" That is Actually a Melon! ☀️
This year we tried out a brand new "cucumber" after a friend spent all last year raving about how incredibly heat-tolerant they are. If you are struggling to keep regular cucumbers happy in the Texas summer, you might want to look into the Armenian Cucumber!
Also known as the snake melon, this plant produces long, ribbed, pale-green fruit. While it looks and tastes like a mild, sweet cucumber, it is botanically a melon related to the muskmelon. It is completely burpless, has thin edible skin, and absolutely thrives in hot weather.
Rose has already been enjoying them sliced up and tossed with a little bit of ranch, mayo, salt, and pepper! 😋
Here is the breakdown on how to grow and use this unique variety.
🌱 Growing Tips for Texas Success
📍 Sun and Soil: Give them full sun and plant in rich, well-drained soil.
📍 Watering: Consistent watering is crucial for these vines, especially during our dry spells, to keep the fruit crisp and refreshing.
📍 To Trellis or Not? These vines grow fast! If you grow them up a trellis or cattle panel, gravity will give you nice, straight fruit. If you let them sprawl on the ground, the fruit will naturally curve into fun, snake-like shapes.
📍 Harvest Window: They can grow up to two feet long, but they taste best when harvested between 12 and 18 inches. If you leave them on the vine too long, they will turn yellow and get much sweeter.
🍽️ In the Kitchen
Because the skin is so thin, there is absolutely no peeling required. Just wash, slice, and enjoy:
✨ Fresh and Raw: They are wonderfully crisp and crunchy, making them excellent for fresh summer salads, cold sandwiches, or just eating straight off the vine.
✨ Great Pairings: Their mild flavor beautifully complements fresh tomatoes, mint, yogurt, garlic, and feta cheese.
✨ Cooked or Preserved: Because they have a firm texture, you can actually throw slices on the grill, puree them into cold summer soups, or use them to make fantastic, crunchy pickles.
Have you ever grown Armenian cucumbers before, or do you stick to traditional slicing and pickling varieties? 🧐 Let us know if you want to taste a slice next time you visit the farm! 🤠🌿

06/03/2026

Evening!! Make sure to shut off your watering systems if you are getting some of this moisture. Sitting on the porch listening to the wind chime and thunder while watching the light show.

Hope you all are having a wonderful week so far. Our farmstand is open Tuesday, Wednesday and Thursday each week 4-6pm o...
06/02/2026

Hope you all are having a wonderful week so far. Our farmstand is open Tuesday, Wednesday and Thursday each week 4-6pm or by appointment. All products are grown here onsite.
2422 FM 908
Feel free to call or text 979 476 8001 to check product availability.

🍅
Cherry tomatoes clamshell - $5
Heirloom cherry tomatoes clamshell - $6
Early Girl clamshell - $5
Roma tomatoes clamshell -$5
Heirloom tomatoes clamshell - price as marked
🌶
Bell Peppers clamshell - $3
Snack peppers clamshell - $3
Sweet banana peppers clamshell -$3
Sweet pepperocini clamshell-$3
Hot peppers clamshell-$5
🥒
Slicer cucumbers $1 each
Armenian cucumbers $1 each
Pickling Cucumbers set of 2- $1

Green Beans clamshell- $5
Basil bag -$ 5

06/02/2026

🦓 Green Zebra Tomatoes are Ripening! Here is the Scoop on Harvest and Care 🍅
The Green Zebra tomatoes are officially starting to get ripe in the patches! This is an early variety that stands out for its beautiful dark green and yellow stripes. If you are growing some of the newer variations, those stripes will actually blush a light reddish color instead of yellow when they are ready.
Because they stay green, they add a great pop of color to the kitchen, but they do require a little extra care to get them across the finish line in our Texas climate.
👅 What Do They Taste Like and How to Eat Them?
Green Zebras are more tart than a regular tomato, with a bright, citrusy, and tangy-sweet flavor. They have a nice firm texture, which makes them ideal for a few favorite dishes:
✨ Fresh Slicing: That sharp, lime-like acidity pairs beautifully with rich foods like bacon, avocado, mozzarella, or goat cheese. It makes a fantastic twist for summer sandwiches!
✨ Fried Green Tomatoes: Because they stay so firm, they hold up exceptionally well when breaded and pan-fried.
✨ Roasting and Grilling: If the tartness is a bit too sharp for you raw, cooking them down mellows the bite into a really complex, sweet-savory flavor that is perfect for pasta sauces.
⚠️ Common Challenges with Green Zebras
Since this is an heirloom variety, it lacks some of the natural genetic resistance found in modern hybrids. That means they need a little extra attention when it comes to pests and our humid weather:
📍 Fungal Issues: Watch out for Early Blight, which shows up as dark, target-shaped rings on lower leaves, and Fusarium Wilt, a soil fungus that causes leaves to turn yellow and wilt.
📍 Heat and Watering Stress: Inconsistent watering can trigger Blossom End Rot, leaving dark, leathery patches on the bottom of the fruit. Also watch for Green Shoulder, where the top of the tomato near the stem stays hard and green because of excessive heat and harsh, direct sunlight.
📍 Pests: Keep an eye out for Tomato Hornworms, those big green caterpillars that can strip a plant overnight, and Spider Mites, which love hot, dry weather and leave fine webbing on the undersides of speckled leaves.
🛠️ How to Protect Your Harvest
To keep your vines healthy and productive, we recommend a few simple habits:
✅ Keep Air Flowing: Prune those lower branches and space your plants out. Good airflow keeps the humidity down and stops fungal spores from taking hold.
✅ Water Consistently: Water deeply and evenly at the base of the plant. This prevents blossom end rot and keeps soil from splashing up onto the lower leaves.
✅ Quick Treatments: Handpick those hornworms when you see them, or use an organic choice like Bt. For spider mites, a strong blast of water from the hose can wash the colonies right off the leaves, and a copper-based fungicide can help manage early blight if it pops up.
Are you growing Green Zebras this year, or do you prefer the sweeter red and black varieties? 🧐 Let us know how your vines are doing in the comments! 🤠🌿

06/01/2026

🧅 It is Onion Harvest Time in Texas! 🧅
If you have been watching your onion patches lately, you have probably noticed a lot of the green tops starting to flop over. That is the perfect sign that harvest time is finally here!
Getting your onions out of the ground is only half the battle. If you want them to stay fresh and last for months in the pantry, you have to cure and store them properly. Here is the step-by-step breakdown of how we handle the onion harvest at the farm.
🌱 Step 1: Harvest at the Right Time
📍 Look for the Flop: Pull your bulbs when about 50% to 75% of the green tops have fallen over naturally and started to turn yellow or brown.
📍 Keep It Dry: Gently brush off any excess dirt with your hands, but do not wash them with water. You want to keep moisture away from them from here on out.
☀️ Step 2: Cure for Long-Lasting Freshness
Curing is the secret to keeping your onions from rotting. It allows the outer layers to dry out and form that protective papery skin.
📍 Spread your harvested onions out in a single layer in a warm, dry, and well-ventilated area that is completely out of direct sunlight. A covered porch, garage, or open shed works perfectly.
📍 Let them sit for 2 to 4 weeks. You will know they are fully cured when the roots feel wiry and the stems are completely crisp, dry, and paper-like all the way down to the neck.
✂️ Step 3: Prep for Storage
📍 The Sort: Check every bulb. Set aside any bruised onions or ones with unusually thick, green necks. Use these up in the kitchen right away, as they will not store well and will rot quickly.
📍 The Trim: For the ones heading into long-term storage, snip off the roots and cut the leafy tops down to about 1 inch above the bulb. Make sure to leave that dry, papery outer skin completely intact.
📍 The Hang (Optional): If you prefer, you can leave the long tops on and braid them together to hang, or use the twist-and-hang method in a breezy spot.
🏡 Step 4: Ideal Storage Conditions
📍 Give Them Air: Move your cured bulbs into mesh bags, wire baskets, or perforated cardboard boxes or hang them.
📍 The Location: Store them in a dark, dry, and well-ventilated space.
🚫 Storage Don'ts
⚠️ Never store your onions inside plastic bags. They absolutely need constant airflow to keep from spoiling.
⚠️ Keep them away from potatoes! Potatoes release moisture and gases that will cause your onions to sprout and rot much faster.
How did your onion crop turn out this year? 🧐 Did you grow sweet yellows, reds, or whites? Drop a photo of your harvest in the comments so we can see your bulbs! 🤠🌿

What did you make from your garden today?? Lunch we had smoothies and used strawberries and chard from our garden.. ton...
06/01/2026

What did you make from your garden today?? Lunch we had smoothies and used strawberries and chard from our garden.. tonight we used potatoes, onions, tomatoes and cucumbers. The caramelized onions and black krim tomatoes on the hamburgers made them 5 star!! The basil salt was delicious on the fresh potato fries!!

05/31/2026

Morning!! Hope everyone has had a wonderful weekend so far.. We are open today(5/31) until 6pm at 2422 FM 908.

🍅
Cherry tomatoes clamshell - $5
Heirloom cherry tomatoes clamshell - $6
Early Girl clamshell - $5
Roma tomatoes clamshell -$5
Heirloom tomatoes clamshell - price as marked
🌶
Bell Peppers clamshell - $3
Snack peppers clamshell - $3
Sweet banana peppers clamshell -$3
Sweet pepperocini clamshell-$3
Hot peppers clamshell-$5
🥒
Slicer cucumbers $1 each
Pickling Cucumbers set of 2- $1

Green Beans clamshell- $5
Basil bag -$5

05/31/2026

Morning!! Hopefully everyone is having a great weekend. We are open today(5/31) until 6pm at 2422 FM 908. See below for what we have available..

🍅
Cherry tomatoes clamshell - $5
Heirloom cherry tomatoes clamshell - $6
Early Girl clamshell - $5
Roma tomatoes clamshell -$5
Heirloom tomatoes clamshell - price as marked
🌶
Bell Peppers clamshell - $3
Snack peppers clamshell - $3
Sweet banana peppers clamshell -$3
Sweet pepperocini clamshell-$3
Hot peppers clamshell-$5
🥒
Slicer cucumbers $1 each
Pickling Cucumbers set of 2- $1

Green Beans clamshell- $5
Basil bag -$5

05/30/2026

🌿 Craving Summer Salads? Say Hello to Malabar Spinach! 🥗
If you love your fresh salads as much as we do, you know that sad feeling when the Texas heat hits and all the spring lettuce and traditional spinach bolt and turn bitter.
This year, we are trying out Malabar spinach, and it is absolutely loving this weather! If you are curious about it, make sure to stop by the nursery and taste a leaf for yourself so you can see if you want to add it to your garden beds.
Unlike regular spinach, Malabar spinach is actually a fast-growing, heat-loving tropical vine. It completely flourishes in temperatures above 85°F and is incredibly pest-resistant, making it an excellent summer green for our area.
🌱 How to Grow it in Texas
📍 Timing: Plant seeds or transplants from April to June. It loves tropical warmth and needs soil temperatures of at least 70°F to sprout.
📍 Support is a Must: Because this is a vigorous vine that can easily reach up to 14 feet tall, you must provide a trellis, fence, or cattle panel for it to climb.
📍 Watering: Since it is a tropical native, it needs consistent moisture. Water it deeply and regularly to keep the leaves tender and prevent them from getting bitter.
📍 A Quick Warning: The vines will produce dark purple berries later in the season. Make sure to harvest these berries before they drop, otherwise, it will aggressively self-seed all over your garden bed next year!
🍳 In the Kitchen
Malabar spinach has a slightly thicker texture than normal ordinary greens, and it is incredibly versatile:
✨ Fresh and Raw: The young, tender leaves taste like a cross between regular spinach and arugula. They are excellent raw in normal fresh salads or tucked into sandwiches.
✨ Stir-Fries and Soups: The older, thicker leaves hold up beautifully to heat without turning into mush, making them perfect for stir-fries, stews, and soups.
✨ Natural Thickener: It has a slight okra-like quality when cooked, which makes it a fantastic natural thickener for summer gumbos and curries!
Have you ever grown or tasted Malabar spinach before? 🧐 Next time you visit the farm, come try a leaf and let us know what you think! 🤠🌿

Address

2422 FM 908
Caldwell, TX
77836

Opening Hours

Tuesday 4pm - 6pm
Wednesday 4pm - 6pm
Thursday 4pm - 6pm

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