RASPBERRIES      HICKORY SYRUP      HERBS       MUSHROOMS




FRESH PRODUCE

According to the USDA Plant Hardiness Zone Map, Adams County is considered to be zone 6 though there are times when I am not so sure I agree. Adams county is also famous for sticky yellow clay, which sticks to everything! This combination makes farming difficult and is most likely why the area supports mostly cow and hog farms and crops of corn, soy beans and hay. Sometimes we see wheat growing.

Soil testing has shown us a broad range, mostly in the acidic range. When we introduce a new garden, it is generally a raised bed and we ammend it with compost and some sand we bring in from the local supplier. The raspberry field is mostly raised beds with this sort of ammended soil as are all of the herb and vegetable gardens. Each Autumn we soil test and then generally end up ammending with aged manure. These practices makes us really consider the garden crops we raise each year.

Though the majority of the fresh produce we bring is our raspberries and blackberries, we sometimes grow other specialty crops for market. This pages shows what we grow and how we grow those items. You can read about how we bring these fresh products to market here.

We also specialize in foraged and wild edible foods, you can read about those items here.


FRESH CUT: HERBS • SALAD GREENS • GROUND CHERRIES • MELONS • HOT PEPPERS

HERBS

Read about our culinary herb production here.

Read about our medicinal and wellness herb productionhere.


FIELD GROWN SPECIALTY SALAD GREENS & PODS
We grow out of the ordinary greens to enhance ordinary salad greens commonly found at market with the idea of adding more nutrition or that interesting twist you might want for a salad that is part of a special meal.


Lovage
(Levisticum officinale)
Related to Celery and Angelica. Young leaves taste like parlsey and celery with a hint of aniseed & curry and are great in salads. The green leaves, cut into fine ribbons, are very good with lightly cooked summer vegetables. You can also add them, chopped, to salads or stuffings for pork or chicken, or to fish chowder, or to just-boiled new potatoes in a mustardy vinaigrette. 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.

Lemon Balm
(Melissa officinalis)

Adds lemon flavor to anything you want it to. Makes a soothing lemony tea, is a great infusion to rosemary lemonade. As a standalone green, it is good all by itself, but cranks up a plain salad mix by adding little surprises of lemon here and there!

Nasturtium Pods
(Tropaeolum majus)
Trumpet-shaped blooms on vines or short stems have sweet, mildly spicy flavor. Peppery-tasting foliage is also edible.
  We also harvest the peppery seed pods to replant the next year but we also make American Midwest Capers from them as well and some times offer them at markets.

Nasturtiums are very easy to grow. We sometimes use them as a ground cover in wet areas which need to be stabilized.

Nasturtiums belong in the same botanical family as kale, mustard and watercress but are not considered brassicas but the fact that they are edible may mean they have the same nutrients.

Read about how we bring our fresh cut salad greens to market here.



FIELD GROWN AUNT MOLLY'S GROUND CHERRIES
Ground Cherries, are also known as cape gooseberries, are little yellow-orange fruit inside a paper wrapper. Fruits fall from the plants when ripe, that’s why they are called Ground Cherries. They are a part of the nightshade family. Ground Cherries have a very unique, delicious taste, very sweet and a lot like vanilla custard.

Ground Cherries require full sun and fairly warm to hot temperatures. We grow Aunt Molly's variety because it does well in cooler climates and matures faster than other varieties. Ground Cherries are easy to grow from seed, but need an early start, 8- 10 weeks before the last frost day just like pepper plants. They mature 60-65 days after transplanting.

Read about how we bring our ground cherries to market here.



 


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