Bouquets of Flavorful Magic

Mariposa Farms thrives as a Midwest herb grower

By Ann Thelen | Photos by Joseph L. Murphy

Fresh herbs are potently delicious, small bouquets of magic. Whether used by the pinch or by the bunch, herbs can make you feel like you've been transported to the culinary cuisine of the mountains of Italy, the islands of Southeast Asia or the Mediterranean Coast.

By infusing dishes with unparalleled aromas and flavors, fresh herbs elevate any dish, whether it’s scrambled eggs, meat, fish, salad or a vinaigrette dressing. No matter the time of year, Iowans don’t need to go far for fresh herbs. The Midwest's leading herb grower is right in central Iowa’s backyard and delights the senses with flavorbursting products.

GREEN AND GROWING

Off a gravel road in rural Poweshiek County, and once the site of a dairy farm, Mariposa Farms has been growing high-quality herbs and expanding its multistate business for 25 years. Founded by Dave and Denise Conkling, the family-owned and operated business is thriving year-round, despite Iowa’s limited growing season.

The couple is no stranger to thriving in Iowa’s always-changing seasons. They met while students at the University of Northern Iowa, where Denise received a degree in biology. Her first post-graduate job was working for the university’s horticulture business, where she was responsible for the plants and landscaping across the campus. With Dave’s degree in liberal arts, the duo’s skill sets complemented one another to launch a green and growing business. After living in New Mexico for a decade, the couple returned to their Iowa roots and founded Mariposa Farms.

Pictured from left, Lindsey Peiffer, Denise Conkling and Colette Conkling Cox at Mariposa Farms.

“When our parents started the business, they chose a hydroponic system so that Mariposa Farms could operate year-round,” explains Colette Conkling Cox, the couple’s eldest daughter who grew up with the business and now serves as the company’s business manager. “They worked with a consultant who provided start-up advice. After establishing two bays – also known as greenhouses – they have been growing the business ever since.”

With the hydroponic system, plants in the farm’s 12 greenhouses are grown in elevated trays. Instead of using soil, perlite – a type of volcanic rock – is used to stabilize the roots. The herbs receive 100% of their nutrients through drip irrigation, which flows through the perlite, giving the plants clean, nutrient-rich water 24 hours a day.

“For us, this system is more efficient than growing in the soil because the plants have constant nutrition and water,” Conkling Cox says. “The water is recirculated into a holding tank. The tank is checked five times a day to ensure proper nutrient levels.”

Mariposa Farms grows 15 different varieties of herbs. They are used by many Iowa restaurants and sold in stores, such as Hy-Vee, Fareway, Price Chopper and Wal-Mart, in Iowa and contiguous states. Grocery shoppers can easily spot the brand, which boasts an iconic monarch butterfly encircled with the words, “Mariposa Farms – Herbs from the Heartland.”

Colette Conkling Cox plants mint in the greenhouse.

FOOD SAFETY IS ALWAYS PRIORITY

At Mariposa Farms, food safety is paramount. The business is certified as a globally food-safe growing, harvesting and packing facility. Independently audited by five different inspection agencies, the Food & Drug Administration, Iowa Department of Agriculture and Land Stewardship, State of Iowa, Iowa Weights and Measures, and PrimusLabs, the Mariposa team is rigorous in its food safety protocols.

“We produce herbs that we are confident serving to our families,” explains Lindsey Peiffer, who is the third of Dave and Denise’s five children and recently joined the business. A nurse by training, she enjoys helping to oversee food safety and many other management responsibilities of the company.

“We can be randomly audited 365 days a year, so it’s imperative to be up-to-date on everything we do at any given moment," Peiffer adds.

Inspectors evaluate everything from how and when floor drains are scrubbed to the packaging areas. They are meticulous about assessing employee hygiene and dress codes. Mariposa has strict rules about handwashing, wearing hair and beard nets, not allowing any jewelry to be worn and equipping workers with protective clothing. The goal is to eliminate any potential for crosscontamination or allergens on the herbs that could harm the products or cause illness to consumers.

“Every day, we are precise and methodical in our approach to growing fresh herbs with tender loving care in a clean, healthy, greenhouse environment,” Conkling Cox adds. “We know our customers appreciate the difference, and we put our passion into delivering safe products that add a remarkable flavor of Iowa to food.”

Denise Conkling works inside the greenhouse. She and her husband have built a successful business selling and growing herbs using a hydroponic system.

Nature’s Bouquets of Magic

Herbs are an easy way to infuse a recipe with flavor and allow the complexities of the food to shine.

• Fresh herbs are best added at the end of the cooking process (bay leaves, which are often used in soups and stews, are the exception). Adding them too early dilutes their flavorful essence. For example, add fresh rosemary to roasted potatoes in the last 10 minutes of roasting.

• Use herbs instead of salt to reduce sodium consumption. With all the extra flavor of herbs, the salt won’t be missed.

• In creating herb combinations, balance a robust herb with a mild one until you discover which herbs you like best together.

Herbs Perfect for Pairing

OREGANO: This herb has a strong flavor that is almost essential in Italian, Greek and Mexican dishes. Used best in tomato sauces, on red meats and poultry.

CILANTRO: This herb has a fresh, pungent citrus-like flavor. It goes well in salsas, pasta, marinades, salads, stews and fish.

DILL: The mild warm flavor of baby dill complements meat, fish, poultry, vegetable entrees and salads.

THYME: One of the most used herbs, thyme boasts a mild lemon and mint flavor. Use it with pork loin, veal and poultry dishes, vegetables and rice, and in tomato sauce.

BASIL: The intense flavor, color and aroma of basil gives it universal appeal. A primary ingredient in pesto, basil also goes great with tomatoes, spaghetti sauce, pizza, red meat and poultry dishes, eggs and soups.

MINT: Mint enlivens meat, fish or poultry dishes, creamy vegetable soups and steamed mild vegetables with a sweet, zesty flavor.

ROSEMARY: An herb with intense aroma and flavor, rosemary wonderfully accompanied garlic, oregano and thyme. Add it to tomato sauce, pizza, pork or red meat dishes, stuffing and as a marinade.

Storing Fresh Herbs

Fresh herbs can be stored in a plastic bag or a jar filled with water. Leafy herbs can be stored upright in a jar of water, with the leaves sticking out of the top. All herbs can also be stored between a damp paper towel in an airtight plastic bag in the refrigerator.

Cleaning Fresh Herbs

To clean fresh herbs, dunk them in a cold water bath and gently move them around in the water to remove any dirt or debris. Shake off the excess water, and carefully pat the herbs dry with paper towels. More delicate herbs like parsley, cilantro and chervil should be handled gently in comparison to sturdy herbs like sprigs of rosemary and thyme.

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