Our Final Market of 2025: The Day We Hit 420 Bagels

We pulled out of the driveway at 4:40 a.m.—an hour later than usual, a small October blessing. The Downtown Des Moines Farmers’ Market starts later this time of year, since mornings stay dark so long. Even with the extra sleep, we were setting up in the dark, headlights and flashlights cutting through the chill as we unloaded the trailer.

We had nine people on the crew that day—one more than I anticipated—thinking extra hands might make our final market a little less hectic. Boy, was I wrong.

Early Morning Buzz

There was an energy in the air you could almost feel: excitement, nerves, and that little tingle when everyone knows something big is about to happen. Our goal for the day was 420 bagel sandwiches.

We’d never done it before. The year prior, we ended our season at 210 sandwiches, and I had this audacious dream to double it. The team probably thought I was crazy. Honestly, I wasn’t sure we could do it either.

I didn’t even know “420” had another meaning until someone mentioned it later. For me, 420 simply represented growth—big, ambitious, hard-earned growth.

The Setup

Setting up for market is like opening a full-blown restaurant—only outdoors, on a city street, and you tear it all down five hours later.

We unloaded the 12-foot trailer, lined the street with tents, tables, coolers, and grills. Jared, Alex, and Malachi were our muscles, moving the heavy equipment and fine-tuning details. Brook and Maria set up the apothecary stand, while Melanie, just sixteen, handled the grill like a seasoned pro, flipping egg patties with incredible rhythm.

We cracked roughly 600 eggs (yes, really) because when aiming for 420 bagels, you can’t risk running short. At 7:00 a.m., we made a coffee run—absolutely necessary for our final market. By 7:30, customers were already hovering, eager for the doors to open at 8:00 a.m., per market rules.

We took our group picture in the dark, everyone grinning and buzzing with anticipation. By 7:45, our booth was humming like a beehive.

Our crew before the market officially started

Missing a Key Player

I’ll admit—I was nervous. This was only the second market we’d done without Elaine at the grill. She’s always been our steady hand and seasoned grill master, but her doctor had advised her to rest while going through chemo treatments.

Even so, true to Elaine’s spirit, she showed up later, bundled and smiling, cheering from the sidelines. Seeing her gave all of us a boost—we wanted to make her proud.

Go Time

I manned a small grill cooking meat and samples, while Melanie worked the big grill with 24 egg rings. Dianne, Rose, and Malachi prepped sandwiches, and up front, Alex and Jared ran the cashier table for our Farmhouse Bagels.

Our bagels come from our partner, 5 Borough Bagels, helping us make our sandwiches as local and farm-to-market as possible. A huge thank you to them for supplying the bagels that make this all possible!

At first, business was steady but slow. Sandwiches piled up in warmers, roasters, even tucked under grills in foil pans. I started doubting whether 420 was achievable. But big goals require big risks, so we kept cooking.

Then—almost suddenly—things changed. Customers began lining up. Preppers filled the roaster, the roaster filled the warmer, and someone shouted, “Don’t forget the sandwiches under the grill!” We’d already used those. And the crowd kept growing.

Organized Chaos

It was pure, glorious chaos. We moved in rhythm—grilling, prepping, wrapping, taking orders, laughing, and somehow keeping it all together. Brook ran between the apothecary and pork stands, managing customers while still selling record amounts of pork.

Inside the bagel booth, we rotated between bacon, sausage, and ham sandwiches. Somewhere in that blur, Alex jumped to my grill, and I moved front to handle customers. That’s when I saw it—a line 40 to 50 feet long.

We weren’t ready for that. No notepad to take names, so Jared and I grabbed an old pork sale sign and a half-dead marker, improvising a waiting list.

And through it all, the team just flowed.
Melanie kept calm on the grill.
Alex nailed the perfect egg patty.
Dianne slid right into prepping without missing a beat.
Malachi, cool as ever, handled the rush up front like a pro.
Maria, only her second day with us, fit in like she’d been part of the team forever.
And Rose — she kept us smiling, laughing, and dancing through the crazy.

The Final Stretch

Then came the moment that stopped me cold. “We’re down to one bin left!” We’d started with ten. Customers were still waiting. We ran out of eggs (thank goodness for Jared’s last-minute run) and even cooked more sausage at 11:15 just to fulfill orders.

At 11:30, only 10 bagels remained—six sausage, three bacon, and one ham. At 11:39, the final customer, Kaitlyn Goodman, stepped up. She smiled and said, “Sure, I’ll take whatever you’ve got.” That was bagel #420. We handed it over, snapped a photo, and erupted in cheers and high-fives.

We did it.

After SELLING OUT and reaching a record-breaking goal!

Gratitude

Two years ago, our farm faced uncertainty. But we’ve learned that farming—and business—is about using what you have, working hard, and daring to dream bigger than feels comfortable.

Thanks to hundreds of loyal customers, we’ve set aside enough to feed our animals through the winter, bringing a profound sense of peace. From all of us at our small, veteran-owned farm, thank you. You’ve helped turn a dream into something thriving, sustainable, and full of heart.

If you feel inclined to support our farm during the off-season, there are a few meaningful ways to do so: order our farm-raised pork for local pickup (we hope to offer shipping soon), explore our sister brand Meadowlark Made for handcrafted all-natural products, or simply support us on social media by following, liking, and commenting. These small actions truly help local businesses like ours thrive.

From all of us — thank you.
You’ve turned a small farm with a big dream into something thriving, sustainable, and full of heart.

See You Next Season

If you’ve been part of our journey—buying a sandwich, saying hello, or cheering us on—stay connected.

Follow us on Facebook and Instagram for winter farm updates, baby piglet photos, and behind-the-scenes peeks as we continue building the best Kunekune pork genetics possible.

And next spring, when market tents go up again and grills start sizzling, come early—because if this season taught us anything, it’s that the line for a Farmhouse Bagel moves fast!

Thank you for believing in us, supporting local farming, and being part of our story. Here’s to another year of hard work, full hearts, and great food. 🐖❤️