FARM FRESH PRODUCTS Our market products sprang from the idea that we grow and make products our family enjoys and uses. Our goal is to produce the best product possible. We have developed our products based on seasonal growth. Raspberry season starts in late May and can extend to mid to late July. Culinary and medicinal herbal products are produced all year 'round, as is hickory syrup and our aloe body products. Specialty products such as stevia and fíle powder are summer items which offer several harvests during the season. Our mushroom crop extends over three seasons and is very dependant on weather. Ohio Pawpaw and hickory nuts are Autumn seasonal products. Sometimes we do offer fresh herb bunches, microgreens, salad greens and other produce from the farm. We are very familiar with each item we bring to market and as such, each item has a pretty good story. Just ask!

Fresh Cut Herbs

Herbs
Around the first part of June, sometimes in late May, our gardens starts to offer beautiful fresh herbs ready to be cut for cooking or drying. All are as available. Read about all of our culinary herbs here.

Salad Greens
We are continuing to expand our offerings of salad greens. Great with our salad greens vinaigrette mixes. All as available.

	Pepper(Tangy) Greens Salad green mix: Pac Choi, Red Mustard, Mizuna, leaf Broccoli, Wrinkled Cress, Ruby Streaks Mustard, Ho Mi Z & Altor.
	Sweeet Greens Salad green mix: Red Mustard, Mizuna, Tatsoi, Kale, Arugula, surrey Arugula, Golden Frills Mustard, Ho Mi Z & Altor.
	Lovage (Levisticum officinale) Related to Celery and Angelica. Young leaves taste like celery and are great in salads. The roots have been used candied; mature leaves may be used in soups, potato and poultry dishes. A mild diuretic.
	Blood Sorrel (Rumex sanguineus) An heirloom version of the more often-seen culinary green. Claimed by the Italians and the French and cultivated for centuries it has a unique lemony flavor. The mature leaves are traditionally used to create a savory sauce used over fish and meats, or to make sorrel soup. Picked at the baby stage this variety adds sharp, tangy flavor and color to your salads. Sorrel has laxative properties, so consume lightly.
	Dandelion leaf (Taraxacum officinale) Young leaves are used in salads, have a sharp, tangy flavor similar to endive or chicory. Good source of iron, vitamin C and A. A mild diuretic.

Ohio Pawpaw

Our farm is primarily wooded and home to many Ohio Paw paw trees. In 2010, due to the severe drought, we had a major incident of fruit drop. Paw paws enjoy a certain amount of rain, which they did not get. We did not harvest any paw paws in 2010 for market, but we know where they are now and what the season needs to look like to harvest and bring wild Ohio Paw paws to market. In 2011 we had an unbelievable amount of paw paws but because of where they are located and unusual amount of rain, creek banks were very slippery and hindered harvest, the critters scored a substantial amount as well so we were not able to harvest quantities for market, but boy the fruit we did get was delicious! As available.

Our Spiced Pawpaw jam recipe

Download information from the Ohio Pawpaw Growers Association here[.pdf]

Information below is from the document Fruit HO-220-W: "Growing Pawpaws Tree Fruit"
PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE. DEPARTMENT OF HORTICULTURE. WEST LAFAYETTE, IN. (Download the .pdf here.)

The primary use of paw paws is for fresh eating. The easiest way to eat them is to cut them in half and scoop the flesh out with a spoon. The large seeds, scattered throughout the fruit, are easily separated from the flesh. In cooking, the paw paw is best suited to recipes that require little or no heat. Paw paw works well in ice cream, sorbet, chiffon pie, and mousse, and combines well with mint. Because of its flavor resemblance to banana, it may be substituted in recipes for such things as banana bread.

Ripe paw paws have an aroma that is fruity and floral. The flavor is sweet. When ripe, the fruits are soft, like a ripe avocado or peach. In the late stages of ripeness the skin develops brown blotches, streaks, and freckles like a banana. The flesh of a ripe paw paw will be yellow, soft, and smooth. Fruit can vary considerably in size, but normally weighs between 5 ounces and 1 pound.

Paw paws are very perishable. When completely ripe, paw paws will last for only about two days at room temperature. Refrigerated at 40-45°F, the same fruits may last a week. If the fruits are not quite ripe, they may be refrigerated for about two weeks and then ripened at room temperature for several days. Storing paw paws at less than 40°F is not recommended, since it often changes the flavor, producing undesirable flavors.