Today, the parents, children and grandchildren Kelly Strong, Tyler Strong and Jessica Hamlin plus many loyal friends and employees help run the existing stand, making it a huge local success.  Dexter Farm offers a variety of homegrown produce and specialty items Dexter’s first small fruit and vegetable stand opened in 1984 along with a new greenhouse.  In 1989, the permanent building was built and the family opened a flower shop.  

During the summer months, Dexter Farm sells pesticide free vegetables and colorful flowers grown right on the land behind the store.  Corn, onions, lettuce, spinach, squashes and cucumbers for pickling are just a few of the vegetables offered.  Dexter Farm harvests its own honey available for purchase in the store.  They carry their own farm fresh eggs that Strong says sell out quickly.  The Dexters also sell bedding plants and herbs started in their greenhouse.
 
Patrons can purchase Colorado grown fruits such as peaches, cherries and melons.  The stand carries McCutcheons jellies and condiments and baked goods from Karen’s Kitchen in Louisville.
“Savory Country Feasts” is the title of the Farm’s cookbook featuring recipes for cooking, baking and canning summer’s bounty submitted by the Dexter family and their customers.  “Savory Country Feasts” can be purchased from the store for $6.50. Strong said the store “is very busy.  It is packed here during the week between 4 p.m. and 6 p.m. and all day during the weekends.”  In the past, the Dexters participated in the Boulder Farmers Market but don’t anymore because of the demands of running the store.  Clairelyn Dexter is proud that her grandkids are helping behind the counter.  “The kids are wonderful, they can operate the cash register and the scale and have taught all their friends!  We always have lots of help.”

The store at Dexter Farm is open Monday through Friday from 9 a.m. to 6 p.m., Saturday from 9 a.m. to 5 p.m. and on Sunday from 10 a.m. to 4 p.m.  Their telephone number is 303-604-6426.
 
Recipes from Dexter Farms Cookbook “Savory Country Feasts.”
 
1-2-3 Peach Pie
From Kay Norby Fial
 
1 cup sugar
1/3 cup margarine
1/3 cup flour
1 egg
1 tsp. vanilla
3 large peaches
            Cream together sugar and margarine.  Add flour, egg and vanilla.  Peel 3 large peaches and slices into a pie shell. Pour the sauce on top of the peaches.  Bake at 425 degrees for 15 minutes.  Then lower the temperature to 325 degrees and continue baking for 45 minutes.
 
Spinach or Chard Frittata 
From Clairelyn Dexter
 
1 small onion, chopped
1 clove garlic, chopped
3 Tbsp. oil
1 lb. chopped spinach or chard
6 large eggs
Tabasco sauce
salt and pepper to taste
sliced tomatoes and parsley (for garnish)
2 Tbsp. grated Parmesan cheese

            In a heavy skillet that can be put under the broiler, cook the onions and garlic in the oil until soft.  Add the spinach or chard and cook just until wilted.  Beat the eggs with the Tabasco sauce and salt and pepper.
            Pour eggs over mixture in the skillet and cook, without stirring, until the bottom is set and the edges are brown.  Sprinkle with the Parmesan cheese and slip under the broiler to brown and set the top.  Slip the whole frittata out of the pan onto a serving plate.  Garnish with the tomato slices and parsley.
 
 
Photo by Michelle LaBorde
 
All in the family - Rod and Clairelyn Dexter pose in their homegrown produce store at Dexter Farm with daughter Diane Dexter Strong and granddaughter Kelly.  Not pictured are daughter Kathy Dexter Hamlin, granddaughter Jessica Hamlin and grandson Tyler Strong who also work to make Dexter Farm a local success.