In 1886, Frank Jungquist came to the U.S. from Sweden at the age of nineteen. In 1889 he purchased land four miles southwest of Mount Vernon and began a dairy farm. His son, Elmer, learned the ins and outs of farming and continued the dairy farm business. In 1935 Elmer acquired the present farm on Beaver Marsh Road known today as Maple Wood Farm. Over time, Elmer and his son Kenneth slowly transitioned the dairy business to a crop farm and eventually began planting the colorful potatoes we proudly grow today. In the late 1970’s, Ken’s sons, Roger and Bob, expanded the farm and currently Roger and his son Riley carry on the Maple Wood Farm legacy.
Generations of dedication, care, and heart have gone into building the farm into what it is today.
Our Growing Process
During mid to late spring, seed potatoes are planted for the season. These seed potatoes are grown in isolated regions to prevent diseases and help build resiliency. Through the summer months, we work diligently to protect our potato crops from pests, weeds, and disease. In early August the fully matured potato plants have their vines mowed to terminate any further growth. The potatoes then begin their 30-day cure which toughens their skin and prevents future bruising and blemishes. Finally, by late summer, our vibrant and hearty potatoes are ready to be harvested, packaged and shipped across the U.S.
Spuds That Support
A percentage of our spuds are donated to Feeding Washington. We proudly support their mission to end hunger throughout Washington state.
Our Core Values
Legacy
We are proud to grow potatoes
generation after generation
Adaptability
We use both traditional and innovative growing methods to achieve consistent results
Consistency
Our growing methods yield
vibrant potatoes every time
Integrity
We uphold ourselves to
a high standard
Quality
We produce hearty and
nutritious potatoes
Our Family Recipes
Lefse Recipe
8 cups mashed potatoes (about 5 lbs)
½ cup butter
¾ - 1 cup whole milk (or half and half)
2 tsp salt
4 cups of flour
Lefse sticks
Bev’s Spuds
6 cups of potatoes
2 cups of cottage cheese
1 cup of sour cream
2 cups of grated cheddar cheese
½ cup of green onions
Salt & pepper to taste
Paprika