Silver Maple Farm, LLC

Silver Maple Farm, LLC Family Farm in Solon, Iowa, specializing in fresh produce, pastured poultry, u-pick flowers, and wool. Always grown without chemicals, pesticides, or GMO’s.

Yummmmmmm! This Week’s Sourdough Add-On is: Roasted Garlic, Rosemary, and Parmesan Artisan LoafGolden, fluffy sourdough ...
09/03/2026

Yummmmmmm! This Week’s Sourdough Add-On is: Roasted Garlic, Rosemary, and Parmesan Artisan Loaf

Golden, fluffy sourdough loaf filled with roasted garlic, rosemary, and Parmesan—perfect for dipping into soup, serving alongside pasta, or simply enjoying warm with butter.

If you were lucky enough to reserve a bread add-on this season, you’re in for another treat!

Welcome to Week 5 of our Summer/Fall CSA!Can you believe we’re already halfway through the season? It seems like just ye...
09/03/2026

Welcome to Week 5 of our Summer/Fall CSA!

Can you believe we’re already halfway through the season? It seems like just yesterday we were welcoming everyone back for our first summer pickup, and now the fields are slowly but surely transitioning to the rich harvest that late summer brings.

In the box this week:
> All-Star Lettuce
> Radish Microgreens
> Napa Cabbage
> Slicing Tomato
> Red & Gold Potatoes
> Yellow & Purple Onions
> Spaghetti Squash
> Summer Squash
> Cucumber

As always, we’re incredibly grateful that you’ve chosen to be part of our community - whether as a member of our CSA, by shopping with us at the Iowa City or Solon Farmer's Markets, or by following along with us online. Your support means so much to our family and allows us to continue growing healthy, sustainable food for our community. Thank you for joining us on this journey and for sharing in the rhythms of the growing season.

08/29/2026

Happy Saturday, Friends! The birds are singing, the sun is shining, and we are here at the with loads of fresh veg for you! Come stop by to stock your fridge and pantry for the week 💪
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See you soon!

Recipe of the Week: Roasted Vegetable BakeThis rustic bake is inspired by ratatouille and is a wonderful way to celebrat...
08/28/2026

Recipe of the Week: Roasted Vegetable Bake

This rustic bake is inspired by ratatouille and is a wonderful way to celebrate the flavors of the season. While classic ratatouille typically includes zucchini and eggplant, this version makes delicious use of this week’s CSA vegetables.

Ingredients:
3–4 potatoes, thinly sliced
2 carrots, thinly sliced
1 onion, sliced
1–2 beets, peeled and thinly sliced
Cherry tomatoes
Olive oil
2 cloves garlic, minced
Fresh herbs (thyme, rosemary, oregano, or basil if you have them)
Salt and freshly ground pepper
Optional: Parmesan or crumbled feta for serving

Directions:
Preheat oven to 400°F.
Lightly oil a baking dish and layer the potatoes, carrots, beets, onions, and cherry tomatoes.
Drizzle generously with olive oil and sprinkle with garlic, herbs, salt, and pepper.
Cover with foil and bake for about 45 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the vegetables are tender and beginning to caramelize.
Serve with a fresh Country Mix salad topped with sunflower microgreens and sliced cucumber for a complete farm-fresh meal.

This week’s sourdough add-on is a sundried tomato and basil focaccia! Katie used cherry tomatoes and basil from our own ...
08/28/2026

This week’s sourdough add-on is a sundried tomato and basil focaccia! Katie used cherry tomatoes and basil from our own fields to incorporate into this week’s delicious bake… we can’t wait to tear into this one!

Welcome to Week 4 of our Summer/Fall CSA!As we move through August, the harvest continues to change with the season. Thi...
08/27/2026

Welcome to Week 4 of our Summer/Fall CSA!

As we move through August, the harvest continues to change with the season. This week’s share is full of vibrant greens, colorful roots, and cherry tomatoes that remind us that Summer's not quite over yet...

In this week's box:
> Sunflower microgreens
> Beets
> Carrots
> Country Mix greens
> Bunched kale
> Cherry tomatoes
> Cucumber
> Onion
> Potatoes

From crisp salads to comforting roasted dishes, this week’s box has something for every meal - we hope you enjoy!

~Tyler and Beth

We've been baking up something special here in the farmhouse: stone ground gluten-free sandwich bread!As many of you kno...
08/25/2026

We've been baking up something special here in the farmhouse: stone ground gluten-free sandwich bread!

As many of you know, I (Beth) have dietary restrictions due to a chronic health condition—a diagnosis that sparked our family's journey toward organic, locally grown, nutrient-dense food more than seven years ago.

Since then, finding a gluten-free sandwich bread that's truly nourishing has been a challenge. Many loaves are dry and crumbly, or they are so highly processed that they don't fit my overall lifestyle needs.

As I've connected with many of you, I've realized I'm not alone. So many families are looking for wholesome, allergy-friendly foods that don't sacrifice quality or flavor.

So, this Summer I've been experimenting in my own kitchen...

After lots of trial and error, I'm so pleased with this little loaf! A hearty sandwich bread that's gluten-free, dairy-free, egg-free, and refined sugar-free—but absolutely not flavor-free!

Each 800g loaf is made with a blend of stone-milled millet, flaxseed, and chia, lightly sweetened with honey, and naturally held together with psyllium husk. I mill each grain the same day I bake, so every loaf is as fresh as I can possibly make it before handing it to you at the farmer's market.

I'm not a professional baker—just someone who wanted better bread for my own family and couldn't quite find it. This little loaf has become a labor of love, and I hope it blesses your family as much as it has ours.

If you're at the farmer's market this weekend, I'd love for you to stop by and give it a try.

Cheers to new adventures! 🥂

~Beth

08/22/2026

We’re all set up and ready to go here at the Iowa City Farmers Market! Our table is loaded up with fresh veg, and a limited quantity of head lettuce pets t for those BLT’s! Come snag some before they’re gone!

Recipe of the Week: Roasted Eggplant & Tomato BakeThis simple recipe brings together several vegetables from this week's...
08/20/2026

Recipe of the Week: Roasted Eggplant & Tomato Bake

This simple recipe brings together several vegetables from this week's harvest for an easy summer side dish or vegetarian main course.

Ingredients:
1 Globe or Turkish eggplant, sliced into rounds
2–3 Roma tomatoes, sliced
½ onion, thinly sliced
Olive oil
Salt and pepper
Fresh herbs (basil, parsley, or oregano if you have them)
Optional: shredded mozzarella or grated Parmesan

Directions:
> Preheat your oven to 400°F.
> Arrange alternating slices of eggplant, tomato, and onion in a baking dish.
> Drizzle generously with olive oil and season with salt, pepper, and herbs.
> Cover with foil and bake for 30 minutes.
> Remove the foil, sprinkle with cheese if desired, and bake another 10–15 minutes until the vegetables are tender and lightly browned.

Serve with crusty bread or alongside grilled meat for a simple summer meal!

Friends! This week’s bakery add-on is an absolute fan-favorite... Sourdough Pizza Focaccia!Katie brought one of her most...
08/20/2026

Friends! This week’s bakery add-on is an absolute fan-favorite... Sourdough Pizza Focaccia!

Katie brought one of her most popular bakes this week—a soft, airy sourdough focaccia topped with classic pizza flavors. It’s delicious served alongside a fresh salad, enjoyed with pasta, or warmed up and eaten on its own.

We’re so grateful to partner with our sweet friend to bring fresh artisan baking to our CSA each week. If you were lucky enough to reserve a bakery add-on this season, you’re in for a treat!

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Solon, IA

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