The foothills of the Appalachian mountains have long been a rich source of everything humans need to live, if you know what you are looking for. Each area on our farm and areas surrounding our farm present a wide and varying range of micro-climates which produce a wide and varying group of plants and shrubs.

All of the land we harvest on is private and if it is not our farmland, we have permission to harvest. We harvest responsibly and we take care to not over harvest. If the the forest does not produce something one year, we simply do without. We do not over harvest in years of plenty either. We know what we need and we harvest only those quantities. When we run out, we run out.

Though Adams County is home to many native plants, shrubs and trees which produce foods forgotten by modern society, listed here are the foraged & wild edibles we bring to market.


WILD ALLSPICE - Whole Spicebush berries. Use in place of imported allspice.
DANDELION ROOT - Wild dandelion root, chopped and dried.
SASSAFRAS - Ground as in Fresh Handmade Filè Powder

WILD GINGER POWDER - Wild Ginger roots, dried and ground fine.

Fresh Handmade Filè Powder
It is the powdered leaves of the sassafras tree. When ground, they smell somewhat like eucalyptus. Filè powder is used in authentic Creole or Cajun cuisine. Long before the use of Filè powder for Creole and Cajun cooking, American Indians pounded sassafras leaves into a powder and added them to soups and stews. When ingested, the powder causes the body to perspire so it was used medicinally to break fevers. In addition to contributing an unusual flavor, the powder also acts as a thickener when added to liquid.

Handmade Filè is rare and we make this in the summer months. We harvest the green leaves one at a time and dry them by hanging them in bunches on lines in the barn. The leaves when dried are crumbled and are ground in a burr grinder to refine the leaves to a powder. As available.

Wild Ginger Powder
WIld Ginger is rare and we harvest it in small quantities in late summer. We divide the plants in the field take the oldest roots and replant the remaining tubers. This encourages the field to grow larger and helps with spacing and better growth for the plants that remain.

Another great way to experiences a fruit is in a fruit syrup. Used in cooking and cocktails. All are as available.

In American Colonial days, concentrated fruit syrups were called shrubs. A shrub is a concentrated syrup made from fruit, berries or flowers, blended with sugar and vinegar. It is mixed with soda or tonic water, in the nineteenth century, brandy or rum was added.

SUMAC SYRUP - lemony sour-sweet.
DANDELION PETAL SYRUP - sweet, spicy, floral, fruity.
WILD ALLSPICE SYRUP - sweet and tangy.
WILD VIOLET - sweet and peppery.
WILD GINGER SYRUP sweet and tangy flavored

AUTUMN BERRY SAUCE - Think of it as tomato-less ketchup!
PONTACK (ELDERBERRY SYRUP)- Pontack is an old English sauce that has been around for at least 300 years. A slightly sharp but sweet reduction made from elderberries and spices. The sauce dates back to the 17th century, where it was served at the Pontack’s Head Tavern in Lombard Street, London. It’s the perfect accompaniment to rich gamey meat. Use it like a wild worcestershire sauce or as you'd use a balsamic vinegar.


Infused vinegar has so many possiblities. If you are a "foodie" you understand how a vinegar can add that special zip to your cooking. From salads to sauces, vinegar can be any chef's secret ingredient! We started making herb vinegars, but found that fruited vinegars are far superior in taste, so this is what we now focus on, something unique to Shagbark Farm!





WILD GINGER - Sold in rubber banded bunches. As available.
OHIO PAWPAW - Sold individually. As available.
FRESH SUMAC FLOWERS - Sold as whole blossoms individually. As available.
AUTUMN BERRY - Sold in half pint baskets. As available.
DANDELION ROOTS & GREENS - Sold in rubber banded bunches. As available.
VIOLET FLOWERS - Sold in clamshell boxes. As available.

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