Iowa Grown

10/12/2026

10/07/2026

Obsessed with this bodacious row of nasturtium! 😍 And I’m 100% sold on making this a garden staple

🌼 ever-blooming

🌼 no dead-heading

🌼 great for pollinators 🐝

🌼 extra tough 💪

🌼 easy to grow

🌼 edible! Flowers & leaves 🍃

10/06/2026

Savoring every last flavor of the season 🤤 🍂 🥬 Alongside fried crappie, we’re enjoying crunchy garden cabbage, steamed broccoli, and a hearty German potato salad. But the real star was the roasted sweet peppers. So simple and so good!

425° for 20 minutes tossed in olive oil, salt, and pepper.

10/04/2026

Better late than never 🤷‍♀️

Before ⏩️ After

Staking Brussels sprouts

10/03/2026

When I’m on vacation, I go into full vacation mode: phone down, eyes up, heart open 🩵

This past week I had the pleasure of joining a couple friends on a trip to Acadia National Park. 🌲 🌊

Marred by dreary weather, we still found peace and beauty in this national treasure (and enjoyed the much smaller crowds).

10/02/2026

SOLD OUT 💛 Hey! We’ve been pretty quiet over here (and for good reason which I will share later) but for now we’re happy to announce there is 🌽 CORN 🌽 today! A limited supply which will be available from 9:30AM until we sell out (I will update this post when that happens so check back before you make the drive to our farm).

📍 109 Edgewood Dr West Branch

💰 We accept Venmo, cash, or check (please bring exact change)

🌽 $8 dozen

Sweet and juicy thanks to the rain and cool temps. Get it while you still can!! 😭

09/19/2026

🌽 Limited amount of corn today (9/19) ! We’ll update this post if it sells out before 2pm. 👀

📍 109 Edgewood Dr. West Branch

⚠️ Morse Rd is closed at the bridge

💰 Venmo, check, or cash (please bring exact change)

🌽 $8/dz, $5/ half dz, or $1/ear

09/18/2026

It’s finally soup season 🍂 🥣

And this batch was extra special bc it was made using only our garden vegetables🧑‍🌾

Ingredients:

2 Tbsp olive oil
1 1/2 cups chopped yellow onion
2 cups peeled and chopped carrots
1 1/4 cups chopped celery
4 cloves garlic , minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
2 C diced tomatoes, Roma
3 cups peeled and 1/2-inch thick diced potatoes
1/3 cup chopped fresh parsley
2 bay leaves
1 Tbsp fresh thyme leaves
Salt and freshly ground black pepper
1 1/2 cups chopped fresh green beans
1 1/4 cups fresh corn

Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 minutes.
Add corn and cook 5 minutes longer.

09/18/2026

Here’s your official first warning: the end is near! 😱 Our last two waves of sweet corn are maturing.

And the recent rain came just in time to plump up the ears.

Add in these cool nights and the kernels are sweeter than ever! 🤤

We’ll start picking wave # 11 this weekend, so keep checking back here for the days it’ll be available. 👀 🌽