El Sueno Enterprises

El Sueno Enterprises is a small privately owned and operated, vertical structured, agribusiness.  It consists of three components: El Sueno Gardens, Boarding House Classics brand processed foods, and Boarding House Catering.  One motive behind this arrangement is to provide a modest "living" off a small farm through diversification and the creation of several "value added" products.  Another is to allow "quality control" over all steps in the process -- from seed production to finished product.  Our moto is "Nurturing your meal from seed to table."  While this structure is not unique, it is uncommon in today's food industry.  However, it "fits" me well; I enjoy the variety of tasks it creates and the intellectual challenge it provides.  The company is in it's 12th year.

El Sueno Gardens.  Established in 1994 on property outside Glencoe, Oklahoma, the 2005 gardens included: cabbage, beets, onions, leeks, broccoli, snap beans, sweet peppers, hot peppers, and tomatoes on approximately 1/4 acre.  I also grew several varieties of dry edible beans, peanuts, and grains (including hominy corn, pop corn, milo, and millet) on an additional two acres.  This latter field is part of a research project supported in part by a Producer Grant from the Kerr Center for Sustainable Agriculture, Poteau, Oklahoma.

Boarding House Classics.  Very little of what I grow is sold as "fresh" produce, most of it moves from our gardens into our commercial kitchen where it is processed into several "value added" products.  For example, grains are ground and baked into breads; cabbage is chopped, salted, and packed away to ferment into sauerkraut; beets become "pickled" beets; and peppers and tomatoes end up in several "Salsa" type products.

By law, such processing must take place in a facility which meets the requirements of, and is licensed as, a "manufacturing" plant by the Oklahoma State Department of Health.  Ours does and is.  Further, many of our products require FDA (Food and Drug Administration) approval.  We received our first FDA approvals in 1998, for sauerkraut, chili verde, and chili con vinagre; most recently our Bean Salad and Hot Sauce have been approved.  In short, while our operation is small (lot sizes rarely exceed 50-60 jars), there is nothing amateur about it.  In fact, as a retired professor of microbiology, who taught "food microbiolgy" at the university level, I am very knowledgeable of, and sensitive to, food safety issues.

Boarding House Catering.  Between February 1, 1995 and December 24, 2004 I operated the Boarding House Cafe in Stillwater, Oklahoma.  Closing the cafe was a difficult decision.  In the interest of continuing some level of service to former customers, I have kept the new kitchen licensed for "Food Service" also.  This will allow me to cater.  However, I am only interested in small events (15-30 persons).  I have several menues, based on cafe favorites, you can choose from.