What We Bake with Rhubarb

Rhubarb custard -- a sweet custard cooked with the tart, fresh rhubarb makes a delicious spring treat.

Old Fashion Rhubarb 2 crust -- perfect for the true rhubarb lovers -- just like grandma used to make.

Rhubarb bread--our seasonal version of our nut breads.

Strawberry rhubarb crisp -- and sweet and tart strawberry rhubarb filling topped with a crunchy oatmeal brown sugar crispy topping.

The Rhubarb supplier for Marilyn's Bakery, Johnson's Farm Produce

The Marilyn's Bakery supplier of rhubarb is the family farm Johnson's Farm Produce just next door.

Grandma Johnson always had a large garden with which she fed her family and friends. She always had a home cooked meal for anyone passing by. If she had extra vegetables she sold them to a neighbor who had a farm stand. One day the man explained to Grandma that the tomato market had fallen and he was not able to pay her what he had been paying her in the past. She took her tomatoes home and nailed a sign on the Old Oak Tree in the front yard and that is how Johnson's Farm Produce began.

The old barn which still exists today was converted into the market and by 1960 they had outgrown that and built the market which is still the building we use today. They had a full service store that included fresh dressed chickens and eggs to milk and produce. In the 80's they began driving the truck to Michigan and buying a few flats of flowers; throwing them under the tree and when they were gone would drive back to Michigan to get another load. In the early 90's we built a greenhouse and started growing our own flowers so we could control the quality and our garden center exploded. Today we operate a full service destination Lawn and Garden Center with the most beautiful flowers you could ever imagine. Anything that you want we have, and if we don't we will certainly try to find it.

Today Rod and Jennifer Johnson are 3rd generation to operate the business and have added their own unique flair to the business. Strawberries are Rod Jr's specialty and the flowers and retail displays are Jennifer's. We believe in making the world a better place and are very passionate about doing so everyday in our business. We are honest, hard working people and our returning staff proves it.

From a roadside stand in the 1940's to one of the largest owned and operated garden center/farm stand in Indiana, our roots are steadfast and growing. Our founders Clark and Ethel Johnson instilled in us Quality, Quality, Quality. Quality plants, Quality Service, Quality produce and Quality Selection. We hold true to that value to this day. We feel that a quality item sells itself.

Nutritional Value & Health Benefits

There are several different varieties of rhubarb grown all over the world and used in a variety of cooking preparations. One characteristic consistent with all rhubarb is the toxicity of the leaves and roots. The rhubarb leaves contain high amounts of oxalic acid, a toxic and potentially deadly poison. Only the stems are edible, although the first crops were grown for the round pouch of unopened flowers, which was cooked as a delicacy (in northern Asia it is still raised for this purpose).

Nutritionally, it is low in calories and very acidic (pH 3.1). The acid is offset by the addition of sugar, which also increases the calorie count. Rhubarb is 95 percent water and has potassium and a modest amount of vitamin C. Although rhubarb can be tough and stringy, it does not contain a great deal of fiber, only 2 grams per cup. Unfortunately the high calcium content it supplies is bound by oxalic acid and so it is not easily absorbed by the body. Don't count on rhubarb as a source of dietary calcium.

Source:urbanext.illinois.edu

 

Rhubarb is a historical plant. Its medicinal uses and horticulture have been recorded in history since ancient China. Rhubarb is a perennial vegetable that grows well in most of the United States. Rhubarb is used in pies, tarts and sauces. Rhubarb should be planted at the end of one side of the garden where it will not be disturbed since it may be productive for five years or more. A half-dozen plants will provide enough rhubarb for a family of four.

Nutrition Facts
(1 cup diced, uncooked)
Calories 26
Dietary Fiber 2 grams
Protein 1 gram
Carbohydrates 6 grams
Vitamin C 10 mg
Vitamin A 122 IU
Folic Acid 8.7 mcg
Calcium 105 mg
Potassium 351 mg

Source:Wikipedia

Asparagus

The Asparagus supplier for Marilyn's Bakery, Johnson's Farm Produce

The Marilyn's Bakery supplier of asparagus is the family farm Johnson's Farm Produce just next door. Johnson's fresh homegrown asparagus is used in Marilyn's Quiche.

Grandma Johnson always had a large garden with which she fed her family and friends. She always had a home cooked meal for anyone passing by. If she had extra vegetables she sold them to a neighbor who had a farm stand. One day the man explained to Grandma that the tomato market had fallen and he was not able to pay her what he had been paying her in the past. She took her tomatoes home and nailed a sign on the Old Oak Tree in the front yard and that is how Johnson's Farm Produce began.

The old barn which still exists today was converted into the market and by 1960 they had outgrown that and built the market which is still the building we use today. They had a full service store that included fresh dressed chickens and eggs to milk and produce. In the 80's they began driving the truck to Michigan and buying a few flats of flowers; throwing them under the tree and when they were gone would drive back to Michigan to get another load. In the early 90's we built a greenhouse and started growing our own flowers so we could control the quality and our garden center exploded. Today we operate a full service destination Lawn and Garden Center with the most beautiful flowers you could ever imagine. Anything that you want we have, and if we don't we will certainly try to find it.

Today Rod and Jennifer Johnson are 3rd generation to operate the business and have added their own unique flair to the business. Strawberries are Rod Jr's specialty and the flowers and retail displays are Jennifer's. We believe in making the world a better place and are very passionate about doing so everyday in our business. We are honest, hard working people and our returning staff proves it.

From a roadside stand in the 1940's to one of the largest owned and operated garden center/farm stand in Indiana, our roots are steadfast and growing. Our founders Clark and Ethel Johnson instilled in us Quality, Quality, Quality. Quality plants, Quality Service, Quality produce and Quality Selection. We hold true to that value to this day. We feel that a quality item sells itself.

Nutritional Value and Health Benefits

Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.

Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year. Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.
Source:asparagus.org

Varieties and How to Prepare

Part of the lily family, asparagus is grown in sandy soils. To cook, wash well under cool water, then steam briefly with the stalks standing upright, stir-fry, or drizzle with olive oil and flash blast in the oven.

White asparagus is just green asparagus that hasn't seen the light of day. To keep it from turning green, it's grown in total darkness under mounds of dirt. Popular in Europe, white asparagus is tender and mild.

Asparagus tastes best when cooked soon after purchase. Markets should refrigerate their asparagus or store it standing upright in cold water. Wrap stalks in damp paper towels and store in the crisper until ready to prepare.
Source:allrecipes.com

Seasonal

What's in Season?

April: asparagus

May: rhubarb and asparagus

June: strawberries

August: peaches

September: apples and pumpkins

October: pumpkins

November: pumpkins and toffee

December: toffee and cookies

Blueberries

What We Bake with Blueberries

Blueberry Season starts early in July and lasts throughout the month. There's a large variety of blueberry desserts to choose from including, cobbler, crumb cake, crumb pie, nutbreads, and cheesecakes.

The Blueberry supplier for Marilyn's Bakery, Blue Sky Berry Farm

Marilyn's Bakery uses blueberries in their pies and other baked products exclusively from the family owned and operated Blue Sky Berry Farm in Wanatah, IN just minutes away from the bakery. By using locally grown berries, Marilyn's Bakery supports the local economy in a sustainable manner as well as ensures every pie carries the homemade taste of what grandma used to make.

Lew and Jennifer Van Meter turned what used to be Sheets Blueberry Farm in Wanatah, IN into Blue Sky Berry Farm in 2001. They named the farm after their then one-year-old daughter, Skyler. Lew and Jennifer were new to blueberry farming, but with the help of family and friends they have turned their farm into a very popular location for blueberries. During the blueberry season which runs from the beginning of July through mid August they have their farm open to the public as a blueberry U-Pick location.

For more information about the Blue Sky Berry Farm, visit their website at www.BlueSkyBerryFarm.com

Peaches

What We Bake with Peaches

Peach Cobbler
Peach Crumb Pie
Peach Pie

The Peach supplier for Marilyn's Bakery: Michigan

Apples

Now Available



Apple Season starts late August and lasts through October. There's a large variety of apple desserts to choose from including: Apple Pie, Caramel Apple Pie, Apple Crumb Pie, Apple Slices, Taffy Apples, Apple Dumplings, and Apple Bread.

Pumpkins

What We Bake with Pumpkin

small and large pumpkin pies
1/2 sheet pumpkin pie
1/2 sheet pumpkin cake with cream cheese frosting
pumpkin cake rolls (available with or without nuts)
pumpkin cheesecake
pumpkin nut bread
sugar-free pumpkin pie (made with Splenda)

Pumpkin Season starts Mid September and lasts through November (most of our pumpkin items will even be available through December).

Nutritional Value & Health Benefits

The orange-flesh is a dead giveaway that pumpkin is a source of beta carotene which is a powerful antioxidant. Beta carotene is converted to vitamin A in the body. Vitamin A is essential for healthy skin, vision, bone development and many other functions. Pumpkin is also a tasty source of carbohydrates and potassium.

 

Nutrition Facts (1 cup cooked mashed pumpkin)

Calories 24
Protein 1 gram
Carbohydrates 5.98 grams
Dietary Fiber 1 gram
Potassium 280.6 mg
Phosphorus 36.6 mg
Vitamin A 1320 IU
Vitamin C 5.73 mg


Source:urbanext.illinois.edu

Strawberries:

This year we are adding strawberries to our freezer, contributing to our goal of using only local fruits in our pies –year round. However, fresh from the field cannot be duplicated, so enjoy one of our delicious seasonal only special strawberry treats: Strawberry Whip Pies, Strawberry Torte Cake, Cheesecake with Fresh Strawberries, Strawberry Bread.

The Johnson family has been growing strawberries in Hobart for over 50 years. They were primarily a "Pick Your Own Farm" until the 1990s. At that time ready picked berries became more popular as people had less time to spend picking in the field. They currently farm over 400 acres and have 40 acres of strawberries ready to pick in 2009. The season usually starts early June and continues until the 4th of July.

Strawberry Season is a rather short season so stay alert for the commencement of the season or you miss out on some of the best strawberries. Reward your palette with the best tasting strawberries that have been grown with 50 years of experience. The picking season typically begins the first or second week of June and normally lasts for 4 -5 weeks. Imagine Father's day without strawberries. Exactly, that is unimaginable, because strawberry season peaks around Father's Day.

Journey to the fields and experience strawberries that U-Pick. If that does not fit into your schedule stop by to survey the already picked strawberries. To insure your participation in the U-Pick, check the calendar of events or our phone recordings for specifics.

The strawberries in Johnson's market are extremely fresh. In fact they are guaranteed to be the freshest. You may ask "How fresh are they?" Strawberries are constantly picked all day, everyday. Not fresh enough? They are so fresh that they seem as though you just walked off the field from picking the strawberries yourself. The local varieties of strawberries are particularly perishable and should be taken care within twenty-four hours.

Strawberries freeze exceptionally well. The most efficient method preserving the strawberries is to wash and pat dry, take off the stem, and then lay them flat on a cookie sheet until frozen. After being frozen, they may be transferred into an airtight bag or container. Another technique would be slicing them and then throwing them into the freezer. Forget the cherries, top ice cream with these delectable frozen morsels of heaven!

Strawberries are also superb when used for jams, jellies, pies, breads, salads, and smoothies. Oh goodness! We put strawberries in almost everything! The most excellent use of strawberries would be in Marilyn's Famous Strawberry Shortcake. Strawberry goodness stacked between layers of shortcake and topped with clouds of whip cream. Check out our favorite recipes.

For our 2011 season we have Strawberry Madness planned for June 11th. View Johnson's website for more details on the day's events. Celebrate the inauguration with Strawberry Madness and its festivities!!

Toffee

Homemade English Toffee

The famous Homemade English Toffee of Marilyn's Bakery is available during the holiday season while the weather is cool. Treat someone special (maybe yourself!) to a rich, luscious buttery treat that brings back memories of yesteryear (or at least puts your sweet tooth at ease!).

Ingredients: Butter, sugar, chocolate, pecans, water, salt. Must be stored at a cool, dry temperature and will last a long time. Do not store in refrigerator. Eat within a week. It will become softer, still edible, but not as delicious.

Shipping is available for toffee. A great treat for your out-of-town friends and family. Call for details.

Cookies

Don't have the time to bake Holiday Cookies?
Marilyn's Bakery has you covered.

 

24th Annual Cookie Walk

On Sunday the 18th of December, from 10am-2pm, is our 24rd Annual Cookie Walk. We will lay out over 35 varieites of homemade holiday cookies on platters. You may bring your own container or purchase one from us. Pick and choose the cookies you want and at the end of the line the cookies are $12.00/pound. We recommend having 2 containers: one for soft cookies and one for crisp. We will also have our Homemade English Toffee available for sale in bulk, don't miss out on this great opportunity at $15.00/pound. We'll have plenty of cookies, one day only!

 

Don't wait, you can start buying our holiday cookies today!

Starting in December our holiday cookies are also availabe in a pre-packaged assortment. These assortments are varing in size and are $12.00/pound. The pre-packaged assortment sizes are a 1# red box, or trays in 1.5#, 3#, 4#, 5#, and 6#. Cookies in these assortments will at least include the cookies below which have an "*".

If you would like a platter of a certain variety of cookies, there is a tiered pricing chart per pound of those varieties below. Cookies with an "*" will be available daily.

$10.00 $12.00 $14.00
Chocolate Chip* Mexican Wedding Cake* Almond Crescents*
Peanut Butter Mini Kolaches, cz, apr, rasp* Pistachio Fingers*
Maple Walnut Fun Rum Balls* Spritz*
Macadamia White Chip Peanut Butter Kisses Dainties
Grannie's Cookies Lemon Bars* Coconut Maccaroon*
Sugar German Chocolate Bars*  
  PB Fudge Bars*  
  White Chip Oatmeal

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