Mariposa Farms

Mariposa Farms Mariposa Farms Fresh Herbs. "From our Family to Yours" ..Available in the produce department in grocery stores throughout the midwest.

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Just got fed this by my amazing neighbor! Super simple and delectable. Used Mariposa Farms cilantro to make this amazing...
10/09/2024

Just got fed this by my amazing neighbor! Super simple and delectable. Used Mariposa Farms cilantro to make this amazing one pan guacamole chicken. Seasoned everything with a simple salt, pepper, and garlic. Chicken, zucchini, cherry tomatoes cooked 385 for about 45 min covered half the time. Top with pre made guacamole and cilantro.

Last of the state fair recipes!Botanical Lemon Bars (makes one 9x13 pan)Botanical Sugar3 cups granulated sugar 1/2 cup f...
10/06/2024

Last of the state fair recipes!

Botanical Lemon Bars (makes one 9x13 pan)

Botanical Sugar
3 cups granulated sugar
1/2 cup fresh mint leaves
4-5 sprigs fresh thyme
1 tablespoon dried lavender

Crust
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into small pieces
1 1/2 cups all-purpose flour
1/4 cup botanical sugar
1/2 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon salt

Filling
6 eggs, room temperature
2 1/2 cups botanical sugar
1 tablespoon lemon zest
1 cup lemon juice
1 cup all-purpose flour
1/2 teaspoon vanilla extract Powdered sugar for dusting

To make the botanical sugar, place the fresh herbs and granulated sugar in a blender or food processor and pulse until the herbs are finely minced and mixed into the sugar. Set aside.
Preheat the oven to 350F. Grease a 9x13 or line with parchment paper. To make the crust, pulse all crust ingredients together in a blender or food process until just combined. Remove and press into the bottom of the prepared baking pan in a flat layer. Bake the crust for 15 minutes, until lightly golden. Remove and set aside. While the crust is baking, prepare the filling. Whisk together sugar and flour to ensure there are no lumps. In a separate bowl, whisk together all of the remaining filling ingredients. Whisk the sugar mixture into the egg mixture until combined.
Pour over the pre-baked crust. Bake for 25-30 minutes or until the filling is set in the center. Remove the bars from the oven and allow them to cool on a wire rack for at least 30 minutes before dusting with powdered sugar. Allow the bars to cool completely to room temperature before cutting and serving.

More state fair recipes!Lemon Basil Ice Creamingredients:2 cups heavy cream14 oz can of sweetened condensed milk 2 cups ...
10/04/2024

More state fair recipes!

Lemon Basil Ice Cream

ingredients:
2 cups heavy cream
14 oz can of sweetened condensed milk 2 cups whole milk
One Mariposa Farms Fresh Basil package 1 cup lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla

for churning the ice cream 8 pound bag of ice
1 4 pound box of ice cream salt

Instructions

Use a ninja blender or similar to blend the basil and whole milk. Using a hand mixer, in a large bowl slowly mix the cream, sweetened condensed milk, the pulverized whole milk and basil, lemon juice, salt and vanilla and mix until smooth.

Pour combined ice cream mixture into the ice cream freezer canister. Place the lid on the canister. Place the canister into a crank ice cream freezer. Fill the ice cream freezer with ice then top with ice cream salt. Begin churning the ice cream. As ice level melts, replace with more ice and top with more ice cream salt. Churn ice cream mix until mixture is too stiff to turn. Top off ice cream freezer with ice then salt. Let sit for 15 minutes.

Makes about 1 1/2 quarts

Remove and open the canister and enjoy the ice cream.

Honey Thyme Butter:1st placeAlicia Rigdon from Mediapolis1/4 cup softened butter 1/3 cup honey2 tsp Mariposa fresh thyme...
09/30/2024

Honey Thyme Butter:
1st place
Alicia Rigdon from Mediapolis

1/4 cup softened butter 1/3 cup honey
2 tsp Mariposa fresh thyme leaves 10 toasted baguette pieces

Combine butter, honey and thyme in a small bowl and beat with a hand mixer until blended. Spread on toasted baguette pieces and serve. Leave extra in a bowl for those who want more spread onto their pieces. Makes ¾ cup, serve at room temperature.

Good friend sending me pictures of our product before making some dinner
09/29/2024

Good friend sending me pictures of our product before making some dinner

09/28/2024

Mint Julep Ice Cream
1st place
Ann Gillotti from Ankeny

1c. whole milk
2c heavy cream
1.5 oz Mariposa Farm’s Mint Leaves, thoroughly washed
1/2 c. Sugar
3/4 t. kosher salt
6 egg yolks
5 T. bourbon

Bring cream and milk to a simmer in a medium saucepan, stirring frequently. Stir in mint leaves, cover, and remove from heat. Let mint infuse for 2 hours at room temperature.

Remove mint leaves, pushing against them in a sieve to draw out all their flavor. In a small bowl, whisk together egg yolks and sugar until lemony in color and thickened, then whisk into dairy. Cook custard over low heat, stirring frequently, until it coats the back of a spoon and a finger swipe leaves a clean line. Stir in bourbon and salt, then transfer to a container to chill overnight.

The next day churn ice cream according to the manufacturer's instructions. Freeze for 2-3 hours before serving. Serve in mint julep cups for extra flair.
Yield: 1 quart, 8-10 servings

09/25/2024

Another Fair Recipe:
Greek Chicken Meatballs with Tzatziki Dipping Sauce

These greek chicken meatballs are easy to make, healthy, and pack a flavorful punch from the fresh Mariposa Farms herbs.

For Dipping Sauce:
1/2 c. Finely grated English cucumber
1 T. Lemon juice
1 clove garlic, minced
1 T. Chopped Mariposa Farms Dill
1 c. Whole milk greek yogurt
1/2 T. Extra virgin olive oil
1/4 t. Sea salt
1 T. Mariposa Farms Mint

Place the cucumber on a paper to gently squeeze out excess water. In a medium bowl, combine all ingredients, stir to combine. Chill in an airtight container until ready to serve.

For Meatballs:
2 lb. 96% lean ground chicken
1/4 t. Black pepper
1/2 T. Mariposa Farms Oregano, chopped
1/4 c. Mariposa Farms Dill, chopped
1/4 c. Finely diced red onion
1/2 t. Lemon zest
1 t. Salt
1/2 t. Ground cumin
1/2 t. red pepper flakes
1/4 c. Mariposa Farms Mint, chopped
4 cloves garlic, minced

Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper, spray with nonstick cooking spray and set aside. Add all ingredients to a medium mixing bowl and use your hands or a large spoon to mix until well combined. Use a cookie dough scoop to scoop out chicken mixture and use your hands to form into meatballs. Place each meatball onto the prepared baking sheet. Bake for 15-20 minutes or until the internal temperature reaches 165 degrees. Remove from the oven and place on a serving plate. Serve with the tzatziki.

Yield: about 40 meatballs, 10-12 servings

09/22/2024

Another Iowa Fair submission:

Rosemary Bread

3 cups flour
1/4 cup honey
1 package yeast
1 1/2 cups water
1/2 cup butter
3 bunches of mariposa rosemary chopped
One bunch of mariposa Tyme chopped
1/4 cup shredded parmesan cheese

Combine all ingredients and mix well. Let rise for 90 minutes. Form into loaf and put into bread pan and cook for 60 minutes on 350 degrees in an oven.

09/22/2024

One of the winning recipes for Creative Cooking with Herbs:

Honey Thyme Butter 1st place
Alicia Rigdon from Mediapolis

1/4 cup softened butter 1/3 cup honey
2 tsp Mariposa fresh thyme leaves 10 toasted baguette pieces

Combine butter, honey and thyme in a small bowl and beat with a hand mixer until blended. Spread on toasted baguette pieces and serve. Leave extra in a bowl for those who want more spread onto their pieces. Makes ¾ cup, serve at room temperature.

09/22/2024

Another submission from the state fair:

Botanical Lemon Bars (makes one 9x13 pan)

Botanical Sugar
3 cups granulated sugar
1/2 cup fresh mint leaves
4-5 sprigs fresh thyme
1 tablespoon dried lavender

Crust
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into small pieces
1 1/2 cups all-purpose flour
1/4 cup botanical sugar
1/2 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon salt

Filling
6 eggs, room temperature
2 1/2 cups botanical sugar
1 tablespoon lemon zest
1 cup lemon juice
1 cup all-purpose flour
1/2 teaspoon vanilla extract Powdered sugar for dusting

To make the botanical sugar, place the fresh herbs and granulated sugar in a blender or food processor and pulse until the herbs are finely minced and mixed into the sugar. Set aside.
Preheat the oven to 350F. Grease a 9x13 or line with parchment paper. To make the crust, pulse all crust ingredients together in a blender or food process until just combined. Remove and press into the bottom of the prepared baking pan in a flat layer. Bake the crust for 15 minutes, until lightly golden. Remove and set aside. While the crust is baking, prepare the filling. Whisk together sugar and flour to ensure there are no lumps. In a separate bowl, whisk together all of the remaining filling ingredients. Whisk the sugar mixture into the egg mixture until combined.
Pour over the pre-baked crust. Bake for 25-30 minutes or until the filling is set in the center. Remove the bars from the oven and allow them to cool on a wire rack for at least 30 minutes before dusting with powdered sugar. Allow the bars to cool completely to room temperature before cutting and serving.

09/19/2024

One of the winning recipes for Creative Cooking with Herbs:

Cheesy Herb Zucchini Bread
Barb Miller from Prairie City

2 cups grated zucchini (about 2 medium zucchini 1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon fresh thyme
1/2 teaspoon dried oregano
1/2 cup vegetable oil
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 teaspoon fresh basil 3 large eggs
1/2 cup plain yogurt
1/4 cup grated parmesan cheese

Preheat the oven to 350 degrees. Grease a 9x5 loaf pan and set aside.
Grate the zucchini and place it in a colander to drain. Press down with a paper towel to remove excess moisture.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, fresh thyme, basil and dried oregano.
In another bowl, beat the eggs. Add the vegetable oil and yogurt, mixing until well combined. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the grated zucchini, shredded cheddar cheese, parmesan cheese and chopped fresh parsley until Evenly distributed.
Pour batter into the prepared pan, spreading evenly.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely. Slice and enjoy.
Makes 1 9x5 loaf pan (8 slices).

We are proud to present that we have been selected by Chipotle teaming up with Local Line for the Local Farmer Grant Pro...
09/18/2024

We are proud to present that we have been selected by Chipotle teaming up with Local Line for the Local Farmer Grant Program! We have been awarded a grant to help with our local sustainability efforts. We are proud to be chosen since Chipotle is all about buying locally sourced products and we have been a locally run and operated family farm from our start.

09/16/2024

We are proud to announce the results of the Iowa state fair Creative Cooking with Herbs, Recipies incoming soon!

Appetizer:
1st Alicia Rigdon, Mediapolis
2nd Ann Gillotti, Ankeny

Bread:
1st Barb Miller, Prairie City
2nd Alicia Rigdon, St Mediapolis

Dessert:
1st Ann Gillotti, Ankeny
2nd Alissa Puffett, West Des Moines
3rd Daniel Hodges, Ames

Overall - Fresh Herbs
1st Ann Gillotti, Ankeny
2nd Alissa Puffett, West Des Moines
3rd Daniel Hodges, Ames

08/17/2023

2023 Iowa State Fair
Cooking with Fresh Herbs, 1st place winning recipe in the Bread category:

Cheddar Cheese Herb Quick Bread

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 teaspoons minced garlic
1 tablespoon parsley, chopped
1 tablespoon thyme, chopped
1 tablespoon basil, chopped
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese

Directions:

Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat an 8x4-inch loaf pan with cooking spray to prevent the bread from sticking. Set the pan aside.

Herb Infusion: In a small bowl, mix the chopped parsley, thyme, and basil with the olive oil. This mixture will infuse your bread with delicious herb flavors. Set this herb-infused oil aside.

Dry Ingredient Mixture: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix these dry ingredients together until they are well combined.

Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, large eggs, and minced garlic. The eggs add moisture and structure to the bread, while the garlic contributes its savory flavor.

Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredient mixture. Pour the buttermilk, egg, and garlic mixture into the well, along with the herb-infused oil and the shredded sharp cheddar cheese.

Mix the Batter: Gently mix the wet and dry ingredients together until they are just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough texture in the finished bread.

Fill the Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

Baking: Place the pan in the preheated oven and bake for 35-45 minutes. To test for doneness, insert a knife or toothpick into the center of the bread. If it comes out clean or with just a few crumbs clinging to it, the bread is ready.

Cooling: Once the bread is fully baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer the bread to a wire rack to cool completely.

Serving: Once the bread has cooled, slice it and serve. The combination of cheddar cheese and fresh herbs will make each bite flavorful and satisfying.

Note: This Cheddar Cheese Herb Quick Bread is a versatile treat that pairs well with soups, stews, salads, or enjoyed on its own as a snack.

08/17/2023

2023 Iowa State Fair
Cooking with Fresh Herbs, 1st place winning recipe in the Dessert category:

Cinnamon Basil Ice Cream

Ingredients:

1 1/2 cups whole milk
3/4 cup cream
1 package Fresh Basil
1 cinnamon stick
4 large egg yolks, lightly beaten
1/2 cup sugar

Directions:

Prepare the Basil and Cinnamon: Tear the fresh basil leaves into large pieces to release their oils and enhance the flavor. In a small saucepan, combine the whole milk and cream. Heat the mixture over medium heat until it's steaming, but not boiling.

Infuse with Flavor: Remove the saucepan from the heat and add the torn basil leaves and the cinnamon stick. Cover the saucepan and allow the mixture to steep for about 30 minutes. This allows the basil and cinnamon to infuse their flavors into the milk and cream.

Strain and Combine: After the steeping time is up, strain the mixture to remove the basil leaves and cinnamon stick. You can use a fine mesh strainer or cheesecloth for this. Press down on the basil leaves to extract as much flavor as possible. Discard the basil and cinnamon.

Dissolve the Sugar: Return the infused milk and cream mixture to the saucepan and place it back on the heat. Stir in the sugar until it's completely dissolved. This sweetens the ice cream base and gives it a delightful flavor.

Temper the Eggs: In a separate bowl, whisk the egg yolks until they're lightly beaten. Take a small amount of the hot milk mixture and slowly whisk it into the egg yolks. This helps temper the eggs, preventing them from scrambling when added to the hot mixture.

Combine and Cook: Gradually add the tempered egg mixture back into the saucepan with the rest of the milk and cream mixture. Whisk everything together constantly to ensure even mixing. Cook this mixture over low heat, stirring continuously, until it thickens and coats the back of a spoon. This usually takes around 5-7 minutes.

Chill: Once the mixture has thickened, remove the saucepan from the heat. Transfer the mixture to a covered bowl and refrigerate it overnight. This step allows the flavors to meld and the mixture to chill thoroughly.

Churn and Freeze: Pour the chilled mixture into an ice cream maker and churn it according to the manufacturer's directions. Churning incorporates air into the mixture, giving the ice cream a smooth and creamy texture.

Final Freeze: Transfer the churned ice cream into a freezer-safe container. Smooth the top and cover the surface with plastic wrap or parchment paper to prevent ice crystals from forming. Seal the container with a lid and place it in the freezer.

Enjoy: Allow the ice cream to freeze for 2-4 hours, or until it's firm and scoopable. Serve the Cinnamon Basil Ice Cream in bowls or cones and savor the unique combination of flavors!

Notes: Makes 10 servings. For an extra touch, you can garnish the ice cream with a fresh basil leaf or a sprinkle of ground cinnamon before serving.

Tips: To enhance the basil flavor, you can gently crush the basil leaves before steeping. Additionally, you can adjust the sugar quantity according to your preference for sweetness.

Thank you to everyone who submitted an entry to our Cooking with Fresh Herbs class at the 2023 Iowa State Fair! You all ...
08/16/2023

Thank you to everyone who submitted an entry to our Cooking with Fresh Herbs class at the 2023 Iowa State Fair! You all did an exemplary job of showcasing Fresh Herbs in your recipes. However, we did have to narrow it down to just one first place winner in each category:

Overall contest winner and first place winner in the appetizer category with her Egg Salad Crostini with Mixed Herbs was Pamela Lang! (Please see her delicious recipe below.)

1st place winner in the bread category with her Cheddar Cheese Herb Quick Bread was Barb Miller!

1st place in the dessert category with her Cinnamon Basil Ice Cream was Jenna Brady!

Address

Grinnell, IA
50112

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm

Telephone

+16412365740

Website

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Videos

Sage Propagation 101 (basic)!
Sage Propagation 101 (basic)!

Here is another video from Mariposa Farms!

Mariposa Fresh Basil
Mariposa Fresh Basil

A quick look at one of our Basil production houses

Nov 17 2017

Nice evening at Mariposa. Our Basil production greenhouses.

"The Sage Must Go Through!" How bout a shout out for our "Most Awesome" Mariposa Farms crew. Late night and doing an excellent job! www.mariposafarms.com

Hello herbs!

Harvesting Chives this AM

Basil harvesting this morning

Another beautiful morning at Mariposa Farms!

Harvesting Mint
Harvesting Mint

Harvesting Chives ....

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