Ian Sparkes Corn

The Sparkes legacy started with Ian’s dad, Brian Sparkes who emigrated to Agassiz from England in the early 1960’s.  Brian ran a beef and processed vegetable farm while Ian was growing up.  Ian farmed with his dad until the cannery closed, at which time, Ian went to work in the forestry industry.

As there are no government variety trials on table corn, Ian runs his own trials each year, testing new varieties for their ability to grow in local conditions, their sweetness, crunchiness and taste.  There is a fine art to growing corn for the fresh market.  The goal is to have corn at the right ripeness each day from early to mid-July through to October.  Ian plants his first corn in March, coaxing the corn kernels to germinate under a tarp cover, to protect the seeds and delicate seedlings from frost and to collect all the warmth the weak sun can provide that early in the spring.  He goes on planting every few days until late June to early July.

The corn Ian is known for is “triple sweet Jubilee”, with a delightful crunch and mouth-watering sweetness.  He meticulously ensures that the corn sold under his name is picked at the optimal ripeness, and he ensures each cob is very fresh.  The corn is picked each day during the summer and fall.  None of the corn is out more than four hours before it is sold, as he replenishes his corn hutches twice daily with fresh corn. 

Ian’s wife and three children help him out with the business, running the machinery and also helping to sell the corn.  Currently, Ian has nine corn hutches in operation in Agassiz, Chilliwack and Abbotsford, all labeled “Sparkes Corn Barn”. 

Stop by the barn after the cycle tour to buy your corn.