Archive for the ‘Produce’ Category

February 24th

Vote for us in the Best of The Mid-Valley 2015!!

Its that time again! The Statesman Journal has begun the voting for their 2015 Best of the Mid-Valley contest!!!


This is a great program the Statesman launched a few years ago for people to vote on their favorite local businesses.  We have been nominated and need your votes to help us win!






We were lucky enough in the past few years to win awards in multiple categories….all because of our awesome customers!




We need your help again this year! We have been nominated in nine categories; we really feel very honored that people thought enough of us to nominate us in so many categories!





The list of categories we have been nominated in is as follows:


  • Best Bakery
  • Best Dessert
  • Best Place to take the kids
  • Best Place to buy Local Produce
  • Best Place to take out of town guests
  • Best Family attraction
  • Best Nursery/Garden store
  • Best Family Attraction
  • Best Pumpkin Patch


 Click Here to vote!!



You can vote one per category per day so head back there often and keep voting!

February 19th

Savory Sampling Day

Savory Sampling Day at Bauman Farms in Gervais OR

Its February….do you know what that means?!? Its time for Savory Sampling Day!!!



Never heard of Savory Sampling Day?? Thats ok, you will soon grow to love it!



We all love to try new things right!?!? Of Course! But do you find yourself saying “Do I reeealllyy want to spend $4 for a jam of Tayberry Preserves when I don’t even know what it tastes like? If I buy this, take it home to try it, and don’t like it then I just wasted $4!!”


Or how about this one…. “I love pie, all kinds of pie….but I don’t know which kinds I like best!”


Or this one…”Does sugarfree REALLY taste as good as a full sugar product??”


We all face these questions don’t we? Every time I walk into a grocery store or even a restaurant I hesitate to try something new…and THATS the exact reason we started Savory Sampling Day!



July 17th

Whats for dinner??……Corn!!

The BEST summer vegetable (in my opinion) has finally arrived….SUPER SWEET CORN!!




Fun Facts:


  • There is one strand of silk for each kernel on a cob.
  • On average there are about 800 kernels on an ear of corn.
  • An ear of corn always has even number rows.
  • Corn is cholesterol free.
  • It’s a good source of vitamin C and A, potassium, thiamine and fiber, and very high in antioxidants.
  • Corn is a 100% whole grain.
  • Corn is high in natural sugars/starches.



Corn Shucking (Peeling) done right….check this out!! This has to be the coolest way around to peel corn!




Nutritional Info:




Cooking Tips:


There are many ways to cook fresh sweet corn. On top of your stove in a pot of water or steamer, on your grill, or in your microwave .

The most popular way to cook fresh sweet corn on the cob in our family is boiling it although my wife and I use different techniques to boil it and both come out great. She likes to start with a large pot of cold water, add the corn and bring to a boil. When the water comes to a rapid boil, the corn is done.

I learned as a kid to start by boiling the water first and then add the corn to it and let it cook for about 5 minutes. I don’t think it matters that much. Both ways always produce delicious corn. I have read in some cookbooks to add a teaspoon of sugar to the pot of water to keep the corn tender. I don’t think it will hurt, but if you are starting out with fresh sweet corn, why bother.



Cooking Don’ts


Don’t add salt to the water. It only toughens the corn when it cooks.

Don’t cool off hot corn by running under cold water. It will make the corn soggy.

Don’t overcook or the kernels will get hard and the corn will loose some of its sweet flavor.




















I really….really….really hope you are as excited about corn as I am :) I just LOVE IT!!!!



June 27th

Whats for dinner….Broccoli!!!

***SPECIAL UPDATE**** Broccoli is ON SALE for only 79¢ right now!


Two Whats for Dinners posts in one week this week…..and it may be that way for the next few weeks because there are SO many things that are coming in fresh from the fields right now! So for today we are going to talk about Broccoli!



Broccoli...its whats for dinner Bauman Farms Gervais OR


Fun Facts:

  1.  Broccoli originated in Italy off of the Mediterranean. It has been eaten there since the time of the ancient Romans in the 6th Century BC.
  2.   Broccoli is a member of the cabbage family, making it a cruciferous vegetable. It’s name is derived from the Italian word broccolo, meaning the flowering top of a cabbage.
  3.   Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake.
  4. California produces almost all the broccoli sold in the USA. Americans eat an average of 4# broccoli a year that’s 900% more than 20 years ago!
  5. Broccoli is high in fiber. Not only in soluble fiber but insoluble as well. Since your body needs both types, it’s great to know that broccoli is can fulfill both your needs.
  6.  Thomas Jefferson, one of the founding fathers of the United States, was a fan of broccoli, importing the seeds from Italy to plant at Monticello. He recorded planting the vegetable there as early as May of 1767.



Nutritional Info:





Cooking Tips:


Broccoli can be cooked using several methods. Some common methods are steaming, boiling, sautéing, stir frying, and microwaving. Broccoli should be cooked until they are tender-crisp. Before starting to prepare the broccoli, rinse the head thoroughly in cold water and remove any wilted or damaged leaves. After the broccoli has been cut, soak it in salt water or vinegar water to help force any insects out that are lodged within the florets.

  • Do not overcook broccoli. Overcooking will cause it to break apart, lose its color, diminish its taste, and will cause the lose of many nutrients.
  • If adding broccoli to a cold salad, first blanch in boiling water for 2 minutes and then immediately rinse with cold water. Blanching for a short period of time will bring out the flavor of the broccoli and brightens its color.
  • Enhance the flavor of broccoli with flavored butter, lemon juice, flavored vinegar, or seasonings, such as basil, dill, caraway seed, oregano, tarragon, and thyme.
  • For a flavorful side dish, cover broccoli with a cheese sauce and brown under the broiler.
  • When selecting broccoli, be aware that the stronger its smell the older it is.
  • Peeling the fibrous outer layer of the broccoli’s stalk makes it easier to digest.
  • Throwing a few chunks of bread into the water when cooking broccoli will help remove the smell.
  • One pound of broccoli equals 2 cups cut up. One 10 oz. frozen package equals 1 1/2 cups chopped.




Beef Broccoli


Beef Broccoli


broccoli wrap 10-12


Broccoli Cheddar Braid


Broccoli quiche


Broccoli Quiche

Hope that was a little inspiration for you!! Dont forget to check out the rest of our Whats for Dinner posts too!!





Until Next Time!
June 25th

Whats for dinner….Carrots!!

This week on Whats for Dinner we have one of my personal favorites….. CARROTS!!


Fun Facts:

  • Carrots are the second most popular type of vegetable after potatoes.
  • The biggest carrot recorded is more than 19 pounds and the longest is over 19 feet!
  • There are over 100 species of carrots.
    Some are big. Some are small and they come in a variety of colors including: orange, purple, white, yellow, and red.
  • English women in the 1600’s often wore carrot leaves in their hats in place of flowers or feathers.
  • The name “carrot” comes from the Greek word “karoton.”
    The beta-carotene that is found in carrots was actually named for the carrot itself!
  • The average American eats about 12 pounds of carrots a year.
    That’s only one cup per week. We could easily triple that with great benefits if we were also eating a variety of other vegetables.


Cooking Tips:

Carrots can be eaten raw or cooked, but cooking carrots brings out their natural sweetness. Cooking carrots also breaks down the fiber in beta-carotene, making it more usable to the body. Carrots can be cooked using several methods. Some common methods are steaming, boiling, braising, roasting, sautéing, stir frying, and microwaving. Carrots should be cooked only until they are tender-crisp to ensure maximum flavor. Overcooking may also destroy some of the nutrients contained in carrots. It is important that the carrots, whether they are whole, sticks, slices, or diced cubes, are uniform size pieces to allow them to cook evenly.

  • When cooking carrots be sure to cut the pieces as close as possible to the same size so that they will cook evenly.
  • Enhance the naturally sweet flavor of carrots by adding a little honey or sugar when cooking.
  • When cutting pieces or slicing carrots, cut diagonally to expose more surface. This will allow the carrot to cook more quickly.
  • Carrots that have become limp can be soaked in ice water to make them crisp again.
  • Peeled carrots will sometimes develop a dry, white coating when being stored. If they seem to be acceptable otherwise, the carrots can be rehydrated by soaking in cold water for a short period of time. This should rid the carrots of the white coating and bring them back to their original color.
  • One pound of fresh carrots equals 6 to 8 medium carrots, 24 to 34 baby carrots, 2 1/2 cups shredded, and 3 cups sliced or chopped.


Nutritional Facts:

Carrots Nutrition Facts Bauman Farms Gervais OR




onion bacon carrots



Onion-Bacon Baby Carrots Recipe 






Bourbon Carrots




We have tub after tub after tub of our own fresh carrots coming in every morning right now, they are SOO sweet and delicious! I’ve been pinning some great recipes to our Pinterest page so make sure you check it out!



Also! Dont forget to check out the rest of our Whats For Dinner Posts!








Until Next time!






May 21st

Whats for dinner….Strawberries!!!



This week on Whats for Dinner we are looking at the first fruit of the season…STRAWBERRIES!

Bauman Farms Gervais OR Yummy strawberries


Fun Facts:

  1. A strawberry has, on average, 200 seeds.
  2. Strawberries are the only fruit with seeds on the outside. It is argued that, for this reason, it cannot be considered a real berry, since berries carry seeds on the inside.
  3. Over 53 percent of seven to nine-year-olds picked strawberries as their favorite fruit.
  4. In a test, subjects who ate nitrate rich foods like strawberries, before exercising burned 100 more calories than those who did not.
  5. Strawberries are grown in all 50 states!




As we all know…the number one way to eat a strawberry is FRESH! But did you know that you can also add them in TONS of baked goods, you can freeze them, and you can dehydrate them!



Nutritional Facts:



Strawberry Nutritional Facts ... Whats for dinner Bauman farms Gervais OR









Strawberry Vinaigrette





Strawberry Lemon Sorbet





Strawberry Mojito



Here is Bauman Granddaughter Hailey from a few years back signing her little song about strawberries :)




Until next time!!

April 30th

Whats for dinner?? Spinach!!

This week on whats for dinner we are looking into another early spring vegetable…SPINACH!! We have own own spinach fresh out of the field now and it tastes amazing!


0904_spinach copy


April 17th

What’s For Dinner? Asaparagus!

We are starting a fun new post here on the blog….”Whats for Dinner” It will feature fresh fruits and vegetables that are in the peak of the season. We will be including links to recipes along with some nutritional facts & helpful information about how to harvest/store/prepare the featured product.


We are beginning with Asparagus….Asparagus is one of the first fresh local veggies to hit store shelves in the spring.