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Multiple generations providing local foods

As industry grows and agriculture technology advances, family farms are continuing to expand and offer more locally grown products. We visited Wingard Farms, a multi-generational family farm in Elk River, for this month’s Member Spotlight. Wingard Farms Potatoes is nearly a century old and strives to “provide the safest and highest quality products to [their] customers.”

In the 1930’s, Grandpa John bought eighty acres in Brooklyn Park. Amazingly, agriculture technology started to mechanize with steel wheel tractors, diggers, and washer lines. The family sold potatoes, corn, and squash at the Minneapolis City Market. Unfortunately, chain stores started to drive customers away from the market, so the family accommodated the demand to increase production. “To get the customer base, you have to service the customer,” said John’s son, Tom Wingard. Today, they sell to Wal-Mart, Coborn’s, Super Ones, and several other grocery stores and restaurants. The family also welcomes walk-ins.

wingard family

Left Bottom: The Wingard Family. L-R David, Hadley (pink sweatshirt), Brittany, Karen, Mark, Ryan (red shorts) Art, Jason (white sweatshirt), LuAnn, Tom and Grandpa John is sitting

John bought 300 acres of the present day farm in Elk River shortly after World War II for $50 per acre, then sold part of that to the neighbor. Today, the farm is 900 acres with some land leased and other pieces owned by the family. “The whole world has changed. Everything is digitized and easier to plant,” explained Grandpa John. “We have automatic stackers, computerized sorters for sizing potatoes, and efficient machines to help bag or box the potatoes.” Today, they harvest 11 acres and haul 15 semi loads per day during the 10-week long harvest season.

Planting their certified seeds is a two to three weeks process in April. The potato is a tuber that loves Minnesota’s colder soil. The area where Wingard Farms is located has sandy soil. This is good for potatoes because they do not like to be wet and sandy soil allows for high drainage. However, to ensure the potatoes receive the proper amount of water, irrigation systems are an important component. The operation takes full control over debris, pests, disease, and the potato beetle. During the harvest season, which starts in late July, potatoes come into the warehouse from the field by the wagon load, are washed, sorted, cooled, bagged or boxed, labeled, and organized to be shipped out to retailers.

“What is the best potato?” is a difficult question that lingers amongst the family. The simple answer is that it depends. Different varieties of russets do taste different, even if they may not look different. Russets are great baked, mashed, or further processed into French fries or hash browns. Reds are commonly grilled or roasted with butter and rosemary. Raw potatoes make a great school snack for kids because they are healthy (especially for young athletes), do not bruise, and do not need to be refrigerated.

Many generations are involved on the family farm. “It is nice to have somebody growing them [potatoes] so close to you,” said fourth generation family member, Ryan Wingard. “They are not coming from far away, so they taste fresher.” Grandpa John is proud of the next generation at Wingard Farms Potatoes.

Thanks to the Wingard family for hosting us at their Elk River farm. For more information on local potatoes, be sure to check the Minnesota Grown product page or find a farmer near you in the Minnesota Grown Directory.

wingard potatoes

Wild Rice Stuffed Squash Recipe

sweet dumpling squash

October is the perfect time to cook with winter squash! Winter squash  is  one  of  the  richest  sources  of plant-based  anti-inflammatory nutrients  like  omega  3s  and  beta-carotene.  These help support your immune system-protecting you from colds and flu.  With so many varieties, the preparation options are plentiful from soups and sautés to desserts.

Check out this great recipe from Untiedt’s Vegetable Farm:

Learn more about squash varieties in our handy guide.

Recipe card

Ask for local at the grocery store

buy local sign

Fall is a wonderful time of year to find Minnesota Grown foods at your neighborhood grocery store. Sweet corn, pumpkins, and apples are common locally-grown foods that grocers carry at this time of year, but those are just a few of the local foods you may find. Did you know that Minnesota Grown and the Minnesota Grocers Association even sponsor a contest every year for the best display of Minnesota Grown foods in a grocery store?

Besides fresh produce like fruits and vegetables, you might find Minnesota Grown on dry goods shelves like maple syrup, honey, and wild rice. Don’t forget the meat and dairy sections often carry Minnesota Grown eggs, cheeses, and meat!

But what happens when you can’t find some of the Minnesota Grown foods you enjoy at the store near you? Sometimes all you need to do is ask! Here are a few tips to asking for locally grown foods in your neighborhood grocery store:

  1. Is the food you want grown in Minnesota? Avocados are delicious, but – as of right now – they are not able to be grown in Minnesota outside of greenhouse settings. Look to see if the food you’re interested in buying can be grown in Minnesota. One resource you can use is the Minnesota Grown Products

 

  1. Try to find the right store employee to ask. Are you wanting to find more local meat options? Chances are you’ll want to talk with the meat department manager. Is local zucchini your quest? Many stores have a manager specifically for fruits and vegetables called the “produce manager”. If you’re unsure of who to reach out to, the store should be able to direct your inquiry to the right person, but starting with department managers may save you both time.

 

  1. Friendliness goes a long way. There are many reasons a store may not currently be carrying a certain product. Approaching store staff with genuine curiosity rather than assumptions on why a product isn’t carried will help the store management be more open to your request.

 

  1. Give stores time. Sometimes stores are able to order a new product quickly, but at other times new products can be difficult to source. Your grocery store may be able to purchase the locally-grown food you’re requesting through their existing wholesale grocery supplier, for example, or they may need to create a direct relationship with a local farmer.

 

  1. Consider asking as a group. If an item that you want is a new product for your store, assuring the store that they will be able to sell most or all of that product can help them take the leap into buying something new. Ask friends and family if they would also purchase the food once it arrives in store and how much of it they would purchase. It can be especially helpful to relay this information to the store manager when you’re inquiring about a product that is new for the store.
  1. Buy what you ask for. Once the food you requested arrives, be sure to purchase a portion of it and thank the store again for carrying it. This continues to build a good relationship between you and the store, and it helps create a good experience for the store management around purchasing local foods.

 

  1. Sometimes the answer will still be no. Margins in the grocery business are very tight. There will be times that store managers would like to purchase a product at your request, but they cannot make it work with their current purchasing plan.

Locally grown foods are popular for many reasons like supporting the local economy, enjoying the fresh taste of foods grown closer to home, and having the opportunity to learn more about farm growing practices. Consider using the tips above to create more opportunities to purchase local in your neighborhood grocery store.

buy local potatoes

Fall Pumpkins- A true family-friendly experience

Family Fun Panorama at Barten Pumpkins

Guest Author, Fran Barten, Barten Pumpkins in New Prague

What would fall be without the pumpkin? As the most famous of all winter squashes, pumpkins have a special place in our hearts. There are so many fun activities involving pumpkins from baking pies, to picking the perfect pumpkin in the patch, to carving Jack-O-Lanterns for Halloween. We invited Fran Barten of Barten Pumpkin Farm in New Prague to help us learn about this fall staple and tell us about the family-friendly experience that could provide at their farm.

“Family-friendly” best describes our pumpkin farm.  We stay true to this idea in many ways. We provide pumpkin bowling, stilts, pretending in a huge teepee, and log climbing.  There is no entry fee here nor is there a cost to play in our spacious, open air playground. Our guests pay using the honor system.

Family-Friendly means that we provide beautiful spots in nature to take photos.  Memories of laughter and joy in the pumpkin patch are recorded when families come back each year to take their family photo. Family-friendly means we provide a safe environment for your family. Our most recent safety feature is covering the ladder of our grain bins.  Reinforced hayride wagons, hand washing stations, and handicap accessible porta potties all add comfort and safety to your experience.

There are a few tips for selecting pumpkins and caring for them once you are home. If you need a pumpkin to eat or bake with, pie pumpkins are best because they are sweet and smoother compared to larger carving pumpkins. Pumpkin skin is edible and they bake similar to a squash. Therefore, when it is done cooking you will be able to stick a fork into its soft flesh.

If you need a pumpkin to display or carve, select the size and shape, check its true color because bright orange does not always mean ripe, ensure that it is firm and the weight is reasonable for the size, and test the strength of the stem. When your pumpkin is home, protect it from extreme heat and cold. Place several layers of cardboard between the pumpkin and the cement.

Barten Pumpkins truly is a very unique experience for picking your pumpkin.  We are a working pumpkin farm operated by all 11 of my children, their spouses, and many grandchildren. Each person brings expertise and talent to the family business. Some take care of our marketing, while others design and upgrade the play and photo areas. Family members are home each weekend in September and October to help display the beauty of bold and bodacious harvested pumpkins, picked one hayrack at a time, in our yard.  In the off-season, we order seeds, work up the 10 acre field, plant, cultivate, and hand hoe our fields. In the winter, I (Fran) am busy researching agritourist laws, tweaking lost child policy, or learning new machinery safety policies. I also attend conferences hosted by the University of Minnesota Extension and the Minnesota Fruit and Vegetable Growers Conference. We love to allow our guests to browse our lumpy, bumpy, and lovely pumpkins for their truly distinct experience.

Our family pumpkin business is a blessing in that it brings us together to work, play and eat and appreciate the wonder of God’s creation. We happily share this little spot of heaven with all our guests, believing that you will also make memories on our farm. Barten Pumpkins is located 45 miles south of Minneapolis on Minnesota state highway 19,  which is three miles west of New Prague.   We are open 9:00 am to 7:00 pm from September 20 through October 31.  We are closed on Mondays. Check our website and Facebook page for updated events.

Thank you Fran Barten for this informative guest author article. To learn more about caring for pumpkins, check out the Minnesota Grown Pumpkin page or the University of Minnesota Extension. Remember to buy Minnesota Grown pumpkins this fall and ensure yourself a local pumpkin experience.

 

Family Fun at Barten Pumpkins
Family Fun at Barten Pumpkins

Sprout Food Hub – Connecting Local Growers, Artists, and the Community

Favorite Local Food

Sprout is more than a multi-use food facility comprised of a food hub, licensed kitchen, and marketplace. It is also a place for creating memories, inspiring creativity, and creating connection between local growers, artists, and the community. Located in Little Falls, Sprout is the largest food hub in their region, with a main goal of “keeping growers growing and supporting the family farm.” (Note: A food hub is a central place where local food can be gathered, stored, processed into other foods, sent to other places, and/or marketed.)

They commit to their goals by creating avenues for underrepresented growers, such as Amish and Latino farmers, to easily market their product, receive proper food licensing certifications, and celebrate their culture with the public. Along with Sprout’s monthly markets, the hub provides cooking classes that feature local and professional chefs, workshops to help growers and artists gain and refine knowledge and skills, a rentable certified kitchen, and storage for community members who are making foods in the certified kitchen.

The Growers and Makers Marketplace, periodically hosted throughout the year, features local food, art, demonstrations, and entertainment. At the market, local farmers, artists, fiber producers, blacksmiths, and entertainers gather together to celebrate and sell their local products. A unique feature of the marketplace is the storytelling barn. People of all ages and backgrounds are invited to step into the rustic, miniature barn to videotape their answer to a food-related question of the day in their native language. The stories captured in this barn showcase unique stories of community members and the cultural diversity in Minnesota more broadly.

At the Growers & Makers Marketplace, food demonstrations in the kitchen provide hands-on learning experiences for the public. With a unique format that partners community cooks with culinary experts, these demonstrations celebrate cultural heritage and culinary art. In the past, their kitchens have been full of participants learning about traditional Mexican cuisine, brewing Somali tea, hand making sambusas, and exploring tamarind chili sauce.  These experiences give the community an opportunity to diversify their culinary skills and give both local and professional chefs the chance to feature their culture’s cuisine.

Shared-use kitchens are another outstanding service offered by Sprout to food entrepreneurs in the nearby area. The certified kitchen space is a boon for entrepreneurs since they offer the capacity to scale up beyond cottage food production. Grants from the Minnesota Department of Agriculture and other funders allowed Sprout to support entrepreneurs making value-added foods through facility upgrades and other equipment purchases. The kitchen, coolers, freezers, and supply storage areas can be rented by local growers and makers. Sprout staff are also a helpful resource to navigate licensing options and regulations with renters to prepare them for meeting with their retail or wholesale inspectors.

Sprout is continuously refining and aspiring to provide more features that help the community. Their farm to table meal - the Harvest Dinner - features a farmer at every table telling their farm story to guests. “Local foods focus on culture and heritage,” said Sprout’s Facility Utilization Director Natalie Keane. “Sitting and sharing a meal with a farmer helps to build a relationship.” When asked why one should support local food systems, Sprout Executive Director Arlene Jones told us that “it is our neighborhood where our children are raised. We need to keep our money local, our agricultural land in production, and compensate growers for their commodities so they can earn a decent living.” Support of Sprout's initiatives comes from a grant awarded to Region Five Development Commission by ArtPlace America’s National Creative Placemaking Fund. For more information about Sprout and their commitment to accessible, healthy foods, check out this YouTube documentary video.

Video barn where visitors can share their local food story
Commercial Kitchen Facility
Sprout2

The Many Flavors of Minnesota Honey

In honor of National Honey Month, we decided to learn more about the many flavors of honey. You may have noticed that honey labels often list a flower source like Dandelion, Sweet Clover, or Basswood. But just how do the beekeepers know which flowers the honeybees are visiting? The answer lies in carefully tracking the flowers’ seasons.

Most flowers have a specific time in which they bloom. Strategically placing hives for specific time periods allows beekeepers to track which flowers the honeybees are visiting.

Dandelions bloom in May and are a rarer flavor in the world of honey since this batch is the first harvested after winter when only the strongest hives can make honey. Dandelion honey is noted for its slight grapefruit flavor.

Dutch clover blooms in June and creates a semi-sweet, mild caramel-flavored honey that many people enjoy in their tea or coffee.

Basswood, on the other hand, blooms later in summer between July 1 and July 15 and is popular for its complex and light flavor with floral and mint notes.

Sweet clover is a biennial plant that blooms from mid- to late July. Sweet clover honey offers a light cinnamon and herb flavor.

Beekeeper looking into the bee huts

Natural elements like moisture and temperature also affect honey production in addition to the type of flowers providing the nectar. Some years favor different flavors based on the weather. For example, cool weather can both cause the bees to stay in the warmth of the hive and cause the flowers to produce less nectar, affecting honey production.

Next time you’re thinking about honey, take a closer look at the label and consider trying a new Minnesotan variety – or two!

Thank you to Minnesota Grown member, Ames Farm, and owner Brian Fredericksen for sharing their honey expertise! You can find Ames Farm products online or in-person at the Minneapolis Farmers Market on Saturdays and Sundays and the Mill City Farmers Market on Saturdays.

Bees on a honey comb

Pickling Beyond Cucumbers

pickled-cucumbers-1520638_1920

Suzanne Driessen, Minnesota Grown Guest Author and University of Minnesota Extension Food Safety Educator

Pickling is a skillful blending of spices, sugar, and vinegar with a fruit or vegetable. Many vegetables, from carrots to peppers, can be pickled. Last year, I pickled red beets, green beans, relish, and jalapeño peppers. The beets weren’t a hit but we are definitely pickling more green beans this year. Choose a research-tested recipe, use quality ingredients and follow correct processing time for a safe and tasty pickled product.

 

Research-tested Recipes

There are tons of pickling recipes, blogs, and videos on the Internet. Some are great – some are not. Look for sites referencing tested research recipes and methods. University, USDA, and canning and supply companies are reliable sites. The goal of food preservation is to ensure safety with the best quality possible. Use credible resources and eliminate food safety worries by using recently updated resources – particularly those published after 1994 – like the ones on the University of Minnesota Extension website.

If you are just starting out, I recommend the Ball Blue Book. It is inexpensive and has great pictures and step-by-step directions. Remember to adjust for Minnesota altitudes by choosing processing times for 1001-2000 feet. Usually you should add 5 minutes of processing time to recipes that aren’t from the University of Minnesota Extension website.

Another resource is the National Center for Home Food Preservation. They do research and provide tested recipes and methods on their website including step-by-instructions for pickling a variety of foods. There is lots of great food preservation information on our food safety website. Check out my mini-modules on 20 food preservation topics. To learn how to make a perfect pickled product, view Crunch Time: Pickling 101.

 

Quality Ingredients

Selecting and handling your ingredients is extremely important. Be sure you:

  • Select fresh, firm, high-quality produce.
  • Discard bruised, moldy or insect-damaged produce.
  • Pickle within 24 hours of picking.
  • Clean produce before pickling under running water.
  • Scrub carrots, cucumbers and peppers with a clean produce brush.

Adding an acid like vinegar to a low-acid food like cucumbers decreases the pH to levels in which most microbes can’t grow. The amount of acid added is very important to the safety of the product and to get the right ‘pickled’ flavor – that tangy flavor we all love.

Never alter the proportions of vinegar, food, or water in a recipe and use only tested recipes. All researched pickling canning recipes are tested using 5-percent acidity. There are vinegars on store shelves that are 3% – 4% acidity. Check the label and use only vinegars with 5% acidity in canning recipes calling for vinegar. This is both a safety and a quality issue. The ratio of vinegar to water varies by the vegetable. Select a recipe for the vegetable you are pickling. Onions, mushrooms, and artichokes are pickled in straight 5% vinegar with no additional water.

Soft water is best for pickling as hard water causes odd flavors and discoloration. If only hard water is available, boil it, skim away the surface scum, and let it sit for 24 hours. Then draw water off the top of the container without disturbing any sediment at the bottom or buy distilled water.

Salt is added to pickling recipes for flavor and quality. Use pickling or canning salt. Other salts contain anti-caking agents that make the brine cloudy.  Salt with iodine darkens the pickled product. Salt concentrations can be modified. For best results use tested low-salt recipes.

Tested recipes provide you with the exact amounts of spices to give you the best flavor. Use whole spices for a fresher and more concentrated flavor. Powdered spices cloud the brine. Fresh garlic and dill can change the acidity level of the final pickled product. Limit the quantity of spices used to what is specified in the recipe.

 

Processing

The water bath processing time is determined by the acid level of the vegetable, the pickling solution and the size of jar. Water bath processing times range from five minutes to 30 minutes to insure a safe, home-canned product. Follow exact processing times indicated for your product.

Give pickling a try! You will be rewarded with a tasty product. For best flavor, store the pickled product in a cool dark place for four to five weeks to develop the ideal flavor.

Pickled carrots
Credit: Suzanne Driessen

Member Spotlight: Grampa G’s

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Shayne and Louise Johnson of Grampa G’s in Pillager welcomed Minnesota Grown staff onto their farm this August to learn about all of the great work they're doing with high tunnel vegetable production. Check out the full interview below to learn about their farming methods, the family atmosphere they create, and their farmstead's history.

Minnesota Grown: Tell us about the history of this farm.

Grampa G’s: We're a fourth-generation farm family, and the farm has been in our family for nearly 100 years. It all started with Anna Gerrels growing vegetables for the family on this 80 acre homestead, but the farm is named after my [Shayne's] grandfather George and father Grant. We joke that the "apostrophe-s" on Grampa G’s is for my name, Shayne.  On the farm, the barn, hog house, and silver maple trees are all original dating back to about 1919.

MG: What types of fruit and vegetables do you grow?

GG: We grow, make, and sell a variety of fresh produce, canned salsa, pickled goods, and jams/jellies. Our fresh produce includes 23 varieties of peppers, 7 different colors of sweet bell peppers, raspberries, strawberries, apples, and a bunch of other vegetables!

MG: How do you grow your produce?

GG: We have a mix of outdoor and high tunnel production, thanks in part to a grant through the Natural Resources Conservation Service and the University of Minnesota. The benefits from high tunnel production are protection from harsh storms, heat transfer to the soil on cold nights, earlier planting opportunities, faster growing times, and being able to grow vegetables that would normally not be able to survive outdoors. We use plastic sheeting to help with irrigation, root growth, and weed control.

MG: How do you practice sustainability?

GG: We try to do things like they did back when my grandfather worked the land. Instead of spraying chemicals for weeds, we get on our hands and knees to pull them. We also try different varieties fruits and vegetables to test how well they produce in our soil and how they respond to our farm environment.

MG: Out of the vegetables that are in season right now, do you have a favorite way to prepare them?

GG: We like to make fresh salsa! We make 5 different types to sell, along with jams and jellies, to our customers. For the jams and jellies, we often use recipes from the University of Minnesota Extension.

MG: Where do you sell your vegetables?

GG: We regularly sell at two local farmers markets in Pine River on Friday afternoons and in Crosby on Saturday mornings. We also offer community supported agriculture (CSA) shares at Lakewood Health Systems in Pillager and Motley.

MG: Why should communities support local farmers?

GG:  The family farm has been a part of our society for countless years, and without the support of local communities to purchase products and be part of the traditions, the farm cannot survive. We don’t do this to make millions – it is a labor of love to keep a traditional way of life alive and prospering.  People are becoming more aware of where their food comes from. What better way to see exactly where your food comes from than to come visit us?  We welcome everyone to see how we grow the food we provide.

high tunnel
Solar
onion
apples
pepper

Too Many Tomatoes?

red tomatoes

What is better than fresh salsa, homemade gazpacho, or perfectly crafted pasta sauce? Tomatoes are in season and ready to be brought to the table, but what happens when you have too many? We talked with Minnesota Grown member Jodi Brown from Brown Family Farm in Big Lake about preparing and canning excess tomatoes.

Jodi recommends starting by picking tomatoes which are plump, bright in color, and firm. To measure firmness, a good tomato should have some give under the pressure of a light squeeze, but not risk collapsing inward. They should be free from bruises and blemishes. The tomato should be dense, which is an indication of its juiciness. Tomatoes do ripen after they are picked but may not develop optimum taste. Therefore, look for the words “vine-ripened” when shopping.

If you have excess tomatoes, there are many preservation methods you can use to enjoy local tomatoes all year long. Blanch the tomatoes to ensure easy removal of the skin. To start, remove the core of your tomatoes and place them in boiling water for 3-4 minutes. “It is better to leave them in the water too long than to take them out too soon,” Brown mentioned. After the tomatoes are done boiling, take them out of the water and immediately place them in cold water to cool them down. Once they are cool enough to touch, remove the skin. After the tomatoes are peeled, dice them for use in a number of dishes or canning recipes.

“I like to make marinara sauce or salsa with my excess tomatoes,” said Brown. “It does not take long to can after the tomatoes are in the jars.” The University of Minnesota Extension has some great recipes and other resources around canning, including a helpful acidification chart. For more canning ideas, check out this month’s Pickling Beyond Cucumbers article. Looking for tomatoes to enjoy? The Minnesota Grown Directory has 84 farms who are ready to provide you with this nutritious fruit!

Sweet Corn is in Season!

Sweet Corn

Although August means summer is nearing its end, it also means fresh Minnesota sweet corn is here. As always, this year’s local sweet corn is worth the wait! Although it was a rough spring, Justin Wolfsteller from Wild Wind Farms in Princeton has started picking and said the crop is looking good. Sweet corn in southern Minnesota and the metro area is nearing its peak and will continue to be harvested through late August and early September.

When selecting your sweet corn, look for ears with brown, dried silk on the ends. You can even slightly peel back the husk to check for plump kernels. Sweet corn is best when it is fresh and stored properly. Leave the husk intact and store it in the refrigerator. Do not keep it in a plastic bag or airtight container. Wolfsteller suggests preparing it within 5-7 days of picking.

Sweet corn is easy to freeze and re-heat. It's best to use a vacuum sealer or freezer-safe plastic bag. Cook the corn first (boiling cobs for 8-10 minutes), then quickly cool the corn by placing it in very cold water/ice water. You can freeze the whole cob or remove the kernels and package them in portion-sized, freezer-safe bags. Don't forget to label and date your bags! Sweet corn can last up to 12 months in the freezer so you can enjoy this summer staple all year long.

Sweet corn can be used in many ways. Although it is commonly eaten off the cob, the kernels may be removed and added to salads, salsas, casseroles, soups, pastas and more! For eating corn on the cob, it is often boiled or grilled. When boiling, it's important to remove the husk and all the silk. Wolfsteller suggests rinsing the ears before dropping them into boiling water. Boil for 4-6 minutes and avoid overcooking. There are also several methods for grilling sweet corn. Most call for leaving the husks/silk on the ears and soaking them for 15 minutes to 2 hours prior to grilling them 10-20 minutes.

For a tasty spin, try gently peeling back the husks and silk, and coating the kernels with toppings or spices. Have you ever thought of sprinkling cinnamon and crushed pecans over your buttered cob? Love the simplicity of butter and salt? Try butter, parsley and Parmesan cheese. For spicier taste buds, try sour cream, red pepper flakes or chili powder, cayenne pepper, and Parmesan cheese. Have fun experimenting with other seasonings based on your tastes or accompanying dishes.


Did you know?

Corn has been cultivated by humans for about 4,000 years! The white kernel sweet corn variety has been around for only a little over 200 years. It wasn't until the early 20th century that the yellow variety of sweet corn that we know and love was developed. You can now find it in white, yellow or bi-color (both yellow and white) kernels. Thanks to plant breeding, the sweet corn we know today is sweeter than field corn.


 

corn ear close up from eichers

Looking for additional twists on sweet corn? Minnesota Grown member Lakes & Legends Brewing Company will be pouring sweet corn beer at the Minnesota State Fair, August 24 through September 4 at the O'Gara's at the Fair building. The beer will be brewed with Minnesota Grown sweet corn from the Untiedts Vegetable Farm.

Hold onto summer by crunching on an ear of fresh sweet corn! Find sweet corn near you by using the Minnesota Grown Directory and our 75 farmers who sell it across the state.