Lattin Farms, home of the Nevada Corn Maze, will be hosting its annual Cornucopia of Corn on November 12, 2011. The post season event will include a free dry corn giveaway to the public at Lattin Farms located at 1955 McLean Rd. in Fallon, Nevada. Lattin Farm’s famous corn maze approached the end of the season leaving plenty of dry corn to share with everyone. The Lattin family is inviting everyone to harvest free corn and enjoy a nice day at the farm. “We are excited to share our harvest! It’s going to be a great family event,” said Rick Lattin, owner of Lattin Farms.
Corn Day will start on Saturday, November 12 at 10:00 a.m. and will run until 3:00 p.m. Visitors will have an opportunity to harvest as much corn as they can carry. Lattin Farms will provide several antique corn shellers and grinders for the public to use. Participants will need to bring their own gloves and sacks to carry home their harvested corn or cornmeal.
Dried corn can be used for cooking and baking, bird seed or chicken feed. The event will provide fun and an educational experience to both children and adults. Churchill County resident Celia Azevedo, who attended the event last year, said “My kids had a blast. Nothing beats fresh homemade cornbread muffins. We are excited to come back and do it again this year.”
For more information please contact Rick Lattin at 775.427.3750, or the farm at 775.867.3750 or by e-mail at email@example.com.
Lattin Farms has been farming in the Lahontan Valley for over five generations. The farm is known for its corn maze, hearts of gold cantaloupe jam, and fresh locally-grown organic produce. Current owners, Rick and his wife Bann Lattin, moved onto the family farm in 1977. The farm consists of 300 acres of organic crops in Fallon, Nevada. Lattin Farms grows food and creates family fun—especially during the fall season when a steady flow of visitors weave through the corn maze, pick out perfect pumpkins, and taste the bakery’s delicious creations.
Bann’s Cornbread Muffins Recipe
1 cup of melted margarine
2 cups buttermilk
1 1/3 cups of sugar
2 cups cornmeal
2 cups flower
1 teaspoon salt
1 teaspoon of soda
Mix margarine and eggs together.
Mix dry ingredients together.
Combine margarine and egg mixture with dry mixture.
Bake in muffin pans at 375 degrees for 15 to 20 minutes.