OUR PRODUCE SALES

Following is a list of the vegetables we raise on our farm:
Tomatoes: Several varieties of hybrid reds, Roma’s, a great golden variety called Carolina Gold, and also several heirloom varieties which we will mainly sell close to home as they can be too soft to travel well.
Cherry Tomatoes: Sweet 100 red, sun-gold, black cherry, and this year we received a free packet of heirloom cherry tomatoes which are supposed to be white, orange, red, green, and deep purple/brown. It will be a surprise to see what turns up on our plants.
Sweet Corn: We raise several varieties of se and synergistic sweet corn for it has incredibly sweet taste and the sweetness lasts.  Our earliest variety is 70 day and our latest is 84 day and we plant several times in spring and early summer to ensure a continuing supply of fresh tender corn.
Green Beans: We grow a variety called Bronco because it is string-less and so tender.  We have a mechanical picker which is one time over, and the beans plants are destroyed when the beans are picked. Thus we must plant beans every week right up until the middle of July.  There are several varieties of beans which are meant for mechanical harvesting but we have found these to be stringy and not up to our taste standards.  Thus we grow the Bronco bean which does not pick as clean (this does not mean that there is dirt in the beans, but there will be more stems and leaves), but in our book, flavor and tenderness trump perfection.
Zucchini and Yellow Crookneck Summer Squashes: Several varieties.  We try to pick most of these at a uniform size but zucchini can just get away from us at times.  The larger varieties are great for baking and zucchini boats.
Cucumbers: Several varieties of slicers and also pickling cucumbers.  We will also try to have dill at our market on most days.
Eggplant: A variety called Megal which is of a uniform elongated deep purple color.
Potatoes: Kennebec which is a white potato of superior quality.  It doesn’t look as nice as some potatoes but the taste makes up for the looks.  Yukon Gold is always a beautiful uniform potato with golden flesh, and Red Norland potatoes are smooth with a rosy red skin and a slightly yellow colored flesh.  We do not wash our potatoes because that causes them to soften and lessens the shelve life.  We dig the potatoes, rub the dirt off with our gloves, and deliver them directly to our markets.
Onions: Red, yellow, and white varieties.  Our white and yellow varieties are sweet Spanish varieties and all of our onions have great flavor. The red and yellow varieties will keep for several months. We will store them in our cool room and have onions through April.
Bell Peppers:  We grow blocky and elongated bell types, and this year we are also growing a variety called yummy blend which is a mixture of small red, golden and orange sweet peppers, just right for snacking on.  We have many varieties of large bell peppers which turn from green to red, orange, and yellow.  We have grown varieties which turn lilac and purplish in the past, but they always are quite small.  If anyone has had good luck with a purple/lilac variety please let us know.
Hot Peppers: The degree of heat in hot peppers is measured by scoville units with the mildest being about 500 units and the hottest can be 300,000 units; quite a difference in heat. Following are the hot peppers we grow for sale.
1) Senorita Jalapeno: 500-600 scoville units, just right for poppers, mild salsa’s, and sliced on sandwiches.
2) Sahuaro Chili Pepper: 1000 scoville units, a large, mild chili pepper great for stuffing and roasting.
3) Serrano del sol: 2,500 to 4,000 scoville units
4) Mucho Nacho Jalapeno: 4,500 to 6,000 scoville units
5) Purple Cayenne: 20,000 to 40,000 scoville units
6) Orange Habanero: 200,000 scoville units
7) Red habanero: 300,000 scoville units. I use the habanero’s for my hottest salsa.
 
 We also sell fresh fruits and jams and honey which we purchase from growers in South Dakota and Colorado. Our muskmelons and watermelons are grown near Woonsocket, South Dakota, an area which is ideally suited to growing juicy sweet melons. We have been purchasing melons from Mr. Rich Linke for years. He picks the melons on Thursday, the day we pick them up, so you can be assured they are totally safe and delicious.
Our peaches, pears, plums, and occasionally nectarines are grown on the western slopes of Colorado at Clark’s Orchards.  Because of the dry conditions on the western slopes, fungal diseases are not a problem and the fruit grown their usually needs very little, or even no chemical inputs. You can be assured that the fruit purchased will be safe and oh so sweet.
For many years we have been purchasing “Whetstone Preserves” jams and on certain years we are also able to purchase locally grown honey as well.  We have a large variety of delectable jams to choose from.  They are made by the Ryan Waldner family of Millbank, SD who also process wild game and make a variety of pickled and canned meats which can only be sold in South Dakota.  If you happen to see the Whetstone canned meats on a trip to South Dakota, try the pickled habanero  sticks or the mildly hot pickled polish sausages. 

Storing Your Vegetables

Unless there has been a heavy rain and the vegetables are spattered with mud, we do not wash our vegetables as this allows for the longest shelf-life.  It also seems that in many instances of vegetable contamination, the infectious pathogen was introduced during the washing process.  That being said, we do remove most of the soil particles on our root crops so you do not have to deal with large amounts of our good Iowa soil ending up in your kitchens.
                Once you have purchased fresh vegetables it is important that they be stored correctly so as to maintain flavor and nutrients. It is best to refrigerate most vegetables as soon as possible after purchase.  It is especially important that sweet-corn be refrigerated promptly to maintain flavor.  Green beans, cucumbers, peppers, zucchini, yellow summer squash, and beets will last much longer if refrigerated. Onions, winter squash, pumpkins, and potatoes should not be refrigerated but stored in a cool location such as a basement or cellar. We store potatoes, winter squashes, and onions in our cool/warm room (an insulated room which is cooled to 39 degrees for vegetable storage in the summer and heated to 35 degrees for vegetable storage in the winter) in the barn and they will usually keep until March. Tomatoes should never be refrigerated as this will result in a loss of flavor.  Store tomatoes at a temperature between 60 and 80 degrees.  In no case should vegetables be left in a hot vehicle for several hours as that will drastically decrease flavor, nutrients, and shelf-life.
General Vegetable Preparation Tips:
1)      When boiling vegetables on the stovetop always bring the water to a boil before adding the vegetables. Boil to desired doneness such as just slightly crisp and drain water promptly.  Add a little butter and desired seasonings and herbs.  This method preserves color, flavor, and texture.
2)      When preparing summer squashes and zucchini for baking we usually peel the vegetables.  When used for cooking, grilling, or salads we will often leave peels on.  It comes down to your personal preference.  Also if you like to use zucchini in baked goods, buy a very large zucchini, peel it, remove seeds and grate it up.  Freeze in 2 cup aliquots to use later for your favorite breads, bars, and cakes.
3)      Depending on size, beets must boil for 30 to 45 minutes until tender.  They also store very well in the refrigerator once cooked.  When possible buy beets of a uniform size, boil all at once, remove skins, and store in covered container in the refrigerator to use in preparing you favorite recipes.
4)      To lessen odors when preparing cabbages of all types, do not overcook.  Slice thinly and cook for about 4 minutes.  When these vegetables are cooked for 6 or more minutes the odors become much more intense.  Also some people will place chunks of bread in cheesecloth and add to the cooking water, claiming that this decreases odors.  To preserve the color in red cabbages add a little vinegar or lemon juice to the cooking water.  When preparing Brussels sprouts, cut an X in the stem end to allow for even cooking.
5)      To use more of your asparagus or broccoli, peel the tougher ends of the stalks and the inner core will be tender.
6)      Nothing can replace a little real butter in meal preparation.  If you are accustomed to using margarine, try just a pat of real butter on your cooked vegetables.  Not only is it a healthier way to eat but this was one of my mother’s (and Julia Childs) golden rules of cooking.
Grilling Tips:
1)      Prevent vegetables from drying out on the grill by soaking them in water before cooking.
2)      Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate.
3)      Brush oil onto dry vegetables to prevent them from sticking to the grill.  You can also spray a non-stick cooking spray on the cool grate before grilling.
4)      Harder vegetables such as potatoes and carrots can be micro-waved for a few minutes before placing on the grill to ensure they are done at the same time as the other vegetables.
5)      Experiment by sprinkling different herbs and spices over vegetables while grilling.
Methods to Prepare Sweet-Corn:
1)      To grill sweet corn with the husk on, carefully pull husks back (taking care not to remove husks) and remove silks. Place the corn into water and soak for 20 to 30 minutes.  Remove from water, do not dry, pull husks back over corn ear, and place on hot grill.  Grill for 15 to 20 minutes over medium coals turning frequently. Corn is done when steam is visible.
2)       Before grilling corn, spread butter and your favorite seasonings or herbs on kernels.  Alternatively you can grill corn with husks removed.  Baste with butter and turn frequently.
3)      To boil corn, remove husks and silk.  Place in a kettle with cold water and bring to a boil.  Corn is done when water comes to a rapid boil.
4)      To microwave corn with husk on, rinse corn, soaking husk well.  Place wet corn on a paper towel in the microwave. Microwave for 3 to 5 minutes, then turn corn and microwave another 3 to 5 minutes to desired doneness.  To microwave with the husk off, rinse ears of corn and wrap in a paper towel.  Microwave on high for 2 to 3 minutes, turn cobs and microwave an additional 2 to 3 minutes to desired doneness.
Savory Butters to Serve with Vegetables: These butter recipes can be made up to 3 days ahead and stored, covered, in the refrigerator.
1)      Lemon Mustard: 6 TBS butter, softened, 1 ½ TBS mustard, 1 ½ TBS lemon juice, ¼ tsp black pepper.  Combine all ingredients in a small bowl.  Cover and refrigerate.
2)      Sun-Dried Tomato Butter: 2 tsp olive oil, ½ small red onion finely chopped, 2 tsp lemon juice, 6 TBS butter, 3 TBS chopped sun-dried tomatoes, 1 ½ TBS chopped fresh parsley (or ½ TBS dried parsley).  Heat oil in small pan, cook onion stirring until soft and fragrant.  Cool. Combine onion with remaining ingredients in a small bowl.  Cover and refrigerate.
3)      Honey Nut Butter: 6 TBS butter, 1 ½ TBS chopped fresh cilantro, 1 ½ TBS honey, 3 TBS finely chopped toasted macadamia nuts (or nuts of choice), 1 tsp curry powder, ½ tsp ground cumin.  Combine all ingredients in small bowl.  Cover and refrigerate.