March 8th

Vote for us for the Best of the Mid-Valley 2014

Its that time again! The Statesman Journal has begun the voting for their 2014 Best of the Mid-Valley contest….actually, Voting is almost OVER! Only THREE days left!!


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!









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!



February 18th

Winter Wonderland On The Farm

I am little behind in getting these posted but I wanted to make sure I shared them with everyone anyway! As most of you know we had a stretch of some crazy weather here in the last few weeks….with SNOW! We NEVER get to see snow! We were pretty excited about it around here. We ended up getting a total of around 12-13″.



As the snow was just starting to melt, and the freezing rain was just starting I ventured out around the farm to snap some photos of the stunning beauty of the place all blanketed in snow!



As much as we love the snow it also brings a HUGE work load for the guys out back….When we get large amounts of snow it piles up on top of the plastic roofs of the greenhouses and creates a VERY heavy load for the support beams that hold the houses up. We had a crew working late into the night for a few nights making sure to get all of the snow knocked down from the tops of the greenhouses to keep them from collapsing. They did great and we didnt lose a single plant or greenhouse through this storm!! Bravo Boys!!




February 8th

Fresh, Handmade, Delicious…Cinnamon Rolls!

Fresh baked Cinnamon Rolls at Bauman Farms In Gervais OR Cinnamon Rolls…..I don’t know about you but just hearing those two words sends my mind spinning! I hear that and instantly say “mmmmmm” (or at least I think it) and my mind is filled with a picture of a hot, buttery, pastry swirled with all sorts of cinnamon-y gooey goodness!



January 22nd

Custom Hanging Basket Class


Class Notes handout and information for each class attendee!

Class Notes handout and information for each class attendee!





Have you ever wanted to pick out specific plants for your hanging baskets at home? Or even just a certain color scheme?? Well here’s your chance!!  Come join us on February 8th for our annual custom hanging basket class!




This class gives you the opportunity to customize your hanging baskets for 2014 but it is also much more than just choosing flowers and colors to put in your basket.




January 14th

Afternoon Teas at the Farm

For the 3rd year in a row our popular winter tea schedule is back!! Once a week here at the farm we host a traditional 3 course afternoon tea. These teas are held in the Bauman Family’s old home, right in the middle of what used to be the dining and family rooms actually!


Afternoon Teas @Bauman Farms in Gervais OR0_2685050_n



September 14th

Pancake Breakfast is Back!

Our 2nd pancake breakfast will be held Sunday September 29th from 9-11.


It will be $5.50 for seniors and children 10 & under. and $7.50 for adults.


The breakfast will include hot, fluffy pancakes topped with your choice of delicious fruit toppings made with our own Bauman grown fruit!! It will also include sausage or bacon, eggs, donuts, & drinks!



July 24th

Hanging Basket Troubleshooting

Hello there!! Well we are almost through July now and we are getting to the point where you may be seeing some undesirable changes to your hanging baskets??? Do you know what I’m talking about? Leaves may be yellowing, the plants may look a little gangly, or you might even have a beautiful green hanging baskets but NO BLOOMS!!


Whats going on you ask?? Am I doing something wrong?!? No! We are just at the point of the summer where hanging baskets need a little extra TLC.


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!