What We Grow
And our favorite ways to prepare it
Ready as of July 2023: Sweet corn, green beans, cucumbers, peppers, tomatoes, cantaloupe, watermelons, fresh eggs.
Sweet Corn
Sweet corn is what we really hang our hats on. Always picked same day so you know its as fresh as can be.
Betty’s Pies, Tobie’s Doughnuts, State Fair Cheese Curds, and Ruter Sweet Corn. Great for graduation parties, canning, BBQs, or just lunch.
Bi-Color, Yellow, and White varieties.
Bring a pot to a rolling boil then add shucked ears. Boil for 2 minutes, any longer and and you start to cook out the sweet sugars.
Tips:
After a few days, the sugars start to go robbing you of the sweetest corn you can find.
If you cant eat it right away, it will last longer in the refrigerator or a ice cooler.
For large groups, guessing 3 ears per person is a good estimate as to how much to bring home.
Leftovers: cut off the cob and freeze for winter. Great for last second side dishes or salsa.
MUCH MORE COMING SOON!!!
Peppers
Sweet and spicy, red and yellow. Many Varieties available, see the home page to see what is currently ready to be picked!
Green peppers are a kid favorite to eat raw from the field or use the jalepenoes to make a delicious jalepeno poppers.
Squash
Pie pumpkin, spaghetti, butternut, delicota, buttercup, hubbord to name a few. These can feed a lot of people and are very healthy.
Cut a delicota squash in half the long way and scoop out the seeds. Place it on a cookie sheet hollowed side down and put some water in the cookie sheet. Bake at 400 degrees for about 20 minutes. when removed, eat like a baked potato with butter or even cheese. As one who never liked squash, this is what turned me…