ABOUT THE WRITER

Karla Walsh is a Des Moines-based freelance lifestyle writer who counts down to fresh tomato season each year. As of press time, there’s a good chance she’s at least 40% panzanella.
 

Farm-to-table restaurants are one of the biggest dining trends of the current millennium. But here in Iowa, this philosophy has been planted into our foundation for centuries. In fact, soon after Iowa was established as a state in 1846, word got out that land was plenty. By the 1850s, folks had flocked from around the globe to transform prairies into fields, which have been feeding families ever since. (Plus, the Ioway, Dakota, Meskwaki, Sauk, Winnebago, and Potawatomi Native American tribes had been tapping into Iowa’s fertile soil for generations before that.)

Although bustling cities with more than 100,000 residents have developed since those early times (we’re looking at you Des Moines, Cedar Rapids, and Davenport), the vast majority of the state is still green. More than 85% of Iowa’s land is farmed, which means it’s easy for locals and visitors alike to celebrate nostalgic staples, Instagrammable flower farms, and sustainable agrihoods that are leading us into the future with their regenerative practices.

Read on to discover the best places to plan a field trip to freshen up your day and your diet.

OLD ROOTS, NEW VIBES

Kick off spring in breathtaking style at Arie Den Boer Arboretum inside Water Works Park. In late April and early May, 800 flowering crabapple trees hit full bloom, making the grounds home to one of the world’s largest collections of these photogenic plants. If you’re up for a short road trip from the capital city, Iowa Arboretum & Gardens in Madrid is full of trails, wildlife, and tree houses that will keep the family entertained for hours. Featuring more than 300 vendors and drawing crowds around 25,000 each week, the 50-years-strong Downtown Farmers’ Market in Des Moines is a can’t-miss event if you’re in town on a Saturday between May and October. Who needs a table when you can savor a slice of farm-fresh peach pie while wandering through city blocks of stands offering buttery baked goods, savory breakfast burritos, just-picked produce, creative condiments, and more? Speaking of May through October agri-adventures, good, old-fashioned fun also awaits at Living History Farms, a 500-acre open-air museum in Urbandale. Hop aboard a tractor cart to get a lay of the land, then stroll through a recreated 1876 town and three historical farms that chronicle Iowa’s 300-plus years of farming history. Along the way, chat with historic interpreters who can tell you more about each era — from our state’s founding to the future.

If you happen to be around Des Moines in mid-August, the Iowa State Fair — launched way back in 1854 — is a must. After you witness the butter cow, check out farm animal exhibits, take a ride on the Ferris wheel, celebrate the victors of baking and produce contests, and savor a pork chop on a stick and bucket of cookies, you’ll quickly realize why the 11-day event breaks attendance records nearly every year.

The World Food Prize is changing what’s on plates worldwide with its mission to inspire sustainable ways to boost the quality, quantity, and availability of food. Year-round, you can visit the HQ — officially, the World Food Prize Hall of Laureates — in the heart of downtown Des Moines. Public tours of the historic building (including its art gallery, educational mural room, and breathtaking quote-lined rotunda) are available every Tuesday.

THE MODERN MOVEMENT

A handful of Iowa icons are ushering the state forward, offering a taste of the past and a peek into the future. Case in point: Cumming’s Middlebrook Agrihood, a community built around preserving farm and garden land in an effort to promote the health, nutrition, education, and play opportunities of residents and visitors. The two-acre town garden offers eggs and organic produce all growing season. Every Friday during the summer, swing by between 4:30-7:30 p.m. for live music, food trucks, and a drink from the wine wagon.

Just down the road, you’ll find a pick-your-own farm that just happens to sling some of the best sourdough pizza in Iowa. Wilson’s Orchard & Farm overflows with flowers, fresh produce, and cider options so you can customize your own flight. A Middlebrook/Wilson’s Orchard combo is a local pro move. (See “Make Hay While the Sun Shines,” for details about what you can pick when.)

Fresh flowers, “Iowa Nice” vibes, and a wide variety of stress-relieving and skill-boosting classes are available a short drive away at the ultra-charming Rose Farm in Norwalk. Book ahead to get the hang of floral arranging, candle making, or pie baking. Or you may luck into one of the five-course farm-to-table feasts that often sell out. They’re as beautiful as they are delicious.

FARM TO FORK

During harvest season, farm-to-table pop-ups abound at local farms. However, savvy chefs across the state are incorporating local produce on their menus all year long. Hugo’s Wood-Fired Kitchen near Drake University in Des Moines, for example, takes advantage of a prolific hydroponic garden in the basement of the building it shares with the prep kitchen for central Iowa’s Meals on Wheels program. The garden supplies vibrant leafy greens for both.

Less than two miles away at Oak Park, chefs, bakers, and mixologists tend to the on-site garden and prairie during breaks — and harvest from it to inspire and upgrade their innovative dishes and drinks.

The Wallace Centers of Iowa, with outposts in Orient and Des Moines, hosts pizza nights, Victorian teas, history lunches, and themed dinners. All feature fresh fruits, vegetables, and herbs grown in their Orient fields or by nearby farmers.

The Greater Des Moines Botanical Garden’s on-site restaurant, Flora, and its sister bistro, HoQ, are renowned for sourcing produce from local farmers. The cheese on the salads, the beef in the burgers, and the mushrooms in the Mediterranean bowl are among the fresh Iowa ingredients.

And to bring us full circle, if you do happen to visit the Downtown Farmers’ Market, keep an eye out for Harbinger chef Joe Tripp and his wagon. He’s there many weeks of the year scoring produce to feature on his East-meets Midwest menu. Try the Chef’s Tasting menu to try it all.

All of these local treasures stack up to showcase the down-to-earth authenticity that makes Iowa one of the best places to visit or call home. In Iowa, farm-to-table is more than a tagline. It’s a tradition. And we’re proud to welcome you to watch it continue to grow.

MAKE HAY WHILE THE SUN SHINES

In our neck of the woods, we have three seasons of splendid farm fare — followed by one to reset, recharge … and celebrate the fact that technology has advanced enough to make greenhouses possible. If you’re in town during spring, summer, or fall, options abound to see the seeds take root and to even pick your own at local orchards and farms.

Mark your calendars for when the following flowers and foods are in season and available to pick fresh from the fields, according to our friends at Wilson’s Orchard & Farm and Center Grove Orchard:

April and May:

Tulips

June:

Raspberries and strawberries

July:

Wildflowers, raspberries, strawberries,

cherries, blueberries, and apples

August:

Wildflowers, sunflowers, zinnias, apples,

and peaches

September:

Wildflowers, sunflowers, zinnias,

apples, and pumpkins

October:

Wildflowers, apples, and pumpkins