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How sweet it is

First batch of sweet corn makes its way to town

July 13, 2013
By LUKE STALZER - Staff Writer (lstalzer@timesrepublican.com) , Times-Republican

It's finally here.

After a long, wet spring that left many local growers weary whether their produce would survive the summer, sweet corn has hit the streets.

BLT Produce, located at the corner of South Third Avenue and Church Street across from the Marshalltown Medical & Surgical Center emergency room, is the first sweet corn vendor to pop up in Marshalltown, and it has plenty to offer.

Article Photos

T-R PHOTO BY LUKE STALZER
Hannah Fisher, 16, of Marshalltown, sorts through sweet corn at the BLT Produce Stand at the corner of South Third Avenue and Church Street across from the Marshalltown Medical & Surgical Center emergency room Friday afternoon. This is the first sweet corn stand to pop up this summer in Marshalltown.

Denise Bacon, a full-time paramedic at MMSC and owner of BLT Produce, said the first load of the popular summer treat got into Marshalltown Thursday afternoon, and business has been booming ever since.

"It's been going very well," she said.

Hannah Taylor, 16, of Marshalltown, is working for Bacon at BLT Produce this summer.

She said business was steady all day Thursday. "We've had a lot of people stop by, and they say we're the only one in town," she said.

Bacon said she has been operating the stand ever since she was 7 years old, and she said it has been about 40 years since she opened the stand.

"My dad, my sister and I started it as a summer project," she said. "We did take last summer off because dad had some surgery, but we're back at it this year."

Bacon said all of the produce is grown near Muscatine and then shipped to Marshalltown by the truckload.

The produce stand offers sweet corn, watermelon, cucumbers, zucchini, tomatoes, green beans, cabbage, onions and kohlrabi. However, Bacon said she can get more upon request.

The cost for one dozen sweet corn is $6.

Bacon said the stand is open every day from 10 a.m. to 6 p.m. and she usually is open for six weeks.

"As long as the demand is there I'll keep doing it," she said.

 
 

 

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