MissouriLife Articles

Nuts about nuts

Mon, 12 Nov 2007 18:42:59 GMT

Missouri supplies 70 percent of the world’s black walnuts

By Nina Furstenau

There’s something of eternity in the cycle of walnuts.

Each fall, they rain down, pebbling the earth under black walnut trees throughout Missouri. The sound of the yellow-green balls hitting the earth makes a remarkably soft thump for such a hard husk. Maybe you’ve stooped to pick the harvest, stained your hands or gloves, and kept a few to sprinkle on oatmeal, ice cream, and salads or to cook into cookies, muffins, and breads. Maybe you or someone you know has even taken walnuts by pickup truck to walnut hulling and collection points throughout the state.

Since long before the first pioneers, the harvest of nut trees has been a part of the American diet. Wild black walnut trees have been cut for furniture, split-rail fences, railroad ties, and other rudimentary uses, but they also drop deeply ridged, rich-tasting nuts in a muffled reminder of a greater cycle dependent on something outside man. Look around. This is what our land produces naturally. In fact, nearly 70 percent of the average world harvest of twenty-five million pounds of black walnuts per year comes from the wild walnut trees in Missouri, according to the Walnut Council based in West Lafayette, Indiana.

Perhaps for this reason, the American black walnut, also known as the Eastern black walnut, was named the Missouri State Tree Nut in 1989 in part by the effort of a second grade class in Stockton.

Pickup trucks across the state laden with black walnuts head to one of about 125 collection points in Missouri beginning October 1, and thirteen dollars per hundred-weight is exchanged for the unique nut found only in our region of the world. The natural range of black walnut trees is broader than Missouri. It stretches east through western Pennsylvania and Virginia, south to eastern Texas, and north to southern Nebraska. Black walnut is even scattered in New York and southern Canada, according to the Walnut Council. But it is here in Missouri where most of the nuts are collected and processed.

The Hammons Products Co. at Stockton is the only commercial processor of black walnuts in the world. Spotless floors display machines with steel drums that crack the super-hard shell much more efficiently than, say, spreading the nuts on the ground and driving over them or smashing them with a hammer while ducking flying shards.

After the nuts have been cured, or dried, for a minimum of two weeks in silos or collection bags stacked out of direct sunlight, darker nutmeats are picked out by hand, and shell bits that eluded infrared lights and shake-out holes are decisively discarded. A full 45 percent of the volume of processed nuts is made into black walnut ice cream. Another 50 percent becomes packaged nuts for groceries. The remaining nuts are packaged into gourmet food items like black walnut caramels or fudge, walnut brittle, honey gems, and truffles marketed by the Hammons Pantry. The discarded shells are also marketed by Hammons—six grade sizes in all, from fine to coarse—for use in abrasive cleaners and polish or in the cosmetic and oil industries. There’s little waste in the nut business.

The average crop harvest is usually about twenty-five million pounds. But the late freeze in the spring of 2007 in the Midwest nearly wiped out acorn production, therefore squirrels—the main competitor for the nuts, grabbing them out of trees before they fall where we can nab them—were predicted to be more aggressive and reduce human harvest to between ten and twelve million pounds. Even with the average yield, which is six to seven pounds of kernel yield per one hundred pounds of in-shell nuts, that’s still a lot of nutmeat.

When the nut is finally pried loose from its casings, the meat itself is bold, a bit dry on the tongue, and distinctive. Black walnuts can make your holiday stuffing more fragrant or be chopped finely as a crunchy coating for chicken or pork. Added to a salad with chicken, apples, and bacon? Oh yes, black walnuts are not just for dessert anymore. Other varieties of walnut are milder and make better snacking. The softer English walnut, for instance, is more well-known and cracks into beautiful halves. The butternut, a blonde cousin of black walnut, is a bit smoother than the Missouri black. The smaller, crunchier, and almost smoky-flavored black walnut has a boldness that complements and intensifies the flavor of a full-bodied dish.

Not surprisingly, since Stockton is the black walnut capital of the world, Stockton also has a first-rate restaurant that incorporates the nut’s flavor into its fare with flair.

Aubrey Foster, owner and chef of Bongo’s Bistro at Stockton and its new location in Silo Ridge Country Club at Bolivar, praises the one-of-a-kind flavor of black walnuts. “We all know black walnuts add distinctive flavor to desserts,” Aubrey says. As visions of rich, nutty oatmeal cookies and coffeecake flash through the mind, he adds, “You don’t need me for that. I’d like to see the black walnut expand into other foods.”

Aubrey, whose restaurant at Stockton opened in 1999, serves up several choices. “I think it complements fish well, especially strong-flavored fish like trout, and I like it on tuna and salmon.” He mentions walnut-encrusted salmon and black walnut and sausage stuffing.

Aubrey came to cooking and business later in life. He began with a degree in drafting but was always attracted to cooking and wine. At twenty, in New York, he saw Hungarian women in fields picking grapes, which perhaps sparked a lifelong interest in fine wines. At thirty, he began an old-world-style apprenticeship in Florida. For four years, he learned the art of fine Italian cooking and presentation and used it to run several restaurants there. In 1999, Aubrey came back to his home state of Missouri with the thought of opening a new-world hamburger joint. “I couldn’t do it,” he says, and Bongo’s Bistro was born, combining a curious and inviting mix of a casual hangout and a sophisticated restaurant.

There’s a relaxed feel to the restaurant at Stockton, which seats about thirty-five in one half and another twenty or so on the side, where Aubrey sells more than two hundred varieties of wines and a worldwide selection of beers. By 6 pm on a Friday evening, the parking lot already accommodates a Subaru with two kayaks strapped to its top, a Lexus, two motorcycles, and a Honda. The building is tan stucco with jaunty awnings. Inside, cherubs and monkeys grace the walls and menu. The waitresses are friendly and efficient, and several entrées are nutty. With the opening of the new Bongo’s at Bolivar, Chef David Vignoe now leads the Stockton location.

Chef David explains that his special dressing for the Bistro Salad incorporates honey, pumpkin spice, cream, and nuts. He mentions several seasonings in the bread for dipping into olive oil, Parmesan, and herbs and that his pizza crust is made from scratch. The salad flavors of grilled chicken, black walnuts, apples, and bacon sit well on the tongue. His Linguini with Black Walnuts in Clam Sauce is rich and satisfying; the nuts deepen the flavor and make the dish sumptuous. Plus, it is a beauty on the plate—the nuts almost meaty atop the fettuccine and clamshells as a garnish. Moscato d’Asti, an Italian wine from Umberto Fiore, complements the rich flavor of the black walnuts and pasta. A light Chablis, Aubrey says, is also a good choice.

Another stop at Stockton is the Hammons Black Walnut Emporium on the downtown square. Manager Diane Steele brings in an array of interesting foodstuffs to her bright, inviting space: black walnut syrup, fudge, and ice cream; coffees and chocolates from around the world; and gift items, such as art prints, funnel cake kits, books, candles, and cards. Her bakery stocks blueberry black walnut muffins, cheesecakes, black walnut cookies, and more. The ice cream offerings include peachy black walnut, regular black walnut, and a caramelized black walnut, made especially for the Emporium.

The Emporium will host an open house from November 16 to 18, which will feature free samples of holiday black walnuts. Then during Stockton’s Living Christmas on December 3, black walnuts will be roasted out front. The festival features a band, carolers, Victorian-costumed shopkeepers, and burning barrels for hand-warming.

After indulging in black walnut treats and the festivities, a rest may be in order. Just outside of town, Stockton Lake’s wind-whipped waves are beautiful any time of year. You may still see some boats bobbing in their slips, and the 25,000-acre lake also boasts fishing and more than 300 miles of undeveloped shoreline. The lake makes the list of best lakes for sailing in the United States (see King of the Road “The Wind in Your Sail,” June 2007). Orleans Trail Resort and Marina just off Highway 39 and RB Road, offers lodging, guide services, a marina, a pool, camping sites, and a restaurant. While lake views from the rooms are limited, the grounds are beautiful and near the water.

No matter if you are contemplating the cycle of walnuts at Stockton Lake, indulging in their rich flavor in your Bongo’s dinner entrée, or nipping over to the Emporium for roasted black walnut ice cream, the walnut is a good Missouri food to explore. Stockton showcases it well—from tree to table.

Click HERE for Tasteful Traveler black walunt recipes!

December 2007

Nuts about Nuts: Black Walnut recipes

Mon, 12 Nov 2007 18:41:21 GMT

Black Walnut Linguini and Clam Sauce

4 tablespoons butter
2 ounces garlic, crushed
4 whole clams
2 ounces black walnuts
1 tablespoon Chablis white wine
3 ounces whole baby clam juice
2 tablespoons fresh parsley, chopped
3 ounces heavy cream
1 ounces Parmesan, grated
3/4 cup whole baby clams
7 ounces fettuccini or linguini, cooked

Over a medium-high flame, add butter, garlic, and 4 whole clams. When garlic starts to turn brown, add walnuts and stir just a few minutes until caramelized in color. Add Chablis. Add clam juice and lower the heat to medium or medium-low. Add fresh parsley, cream, and Parmesan and mix until smooth. Let simmer on heat until sauce starts to thicken. Add baby clams and noodles.

Serves 4.

Bongo's Bistro Salad

DRESSING:
1 ounce mayonnaise
3 ounces heavy cream
1/2 teaspoon pumpkin spice
1-1/2 ounces honey
1 tablespoon sugar

Put all ingredients in a bowl, and mix with a fork or wire whisk until smooth. (Do not use mixer or the heavy cream will become whipped cream). Set aside and chill.

SALAD:
5 large leaves lettuce
1 granny smith apple
1 skinless chicken breast, cooked and cubed
2 ounces bacon, cooked and crumbled
1/2 ounce rice noodles
2 ounces black walnuts, chopped
Dash ground cinnamon

In a mixing bowl, tear leaf lettuce to desired size; add slices of granny smith apple, cooked chicken meat, crisped bacon, rice noodles, and black walnut pieces. Combine lightly, and then pour dressing to gently coat salad. Sprinkle cinnamon over top and serve.

Serves 4.

Chicken Breasts with Sage and Black Walnuts

1 cup black walnuts
2 tablespoons sage, fresh or dried leaves
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 cup apple, Jonathan or other tart cooking apple, grated
4 chicken breasts, boneless and skinless, pounded flat
1/4 cup Durkee Red Hot Sauce (Do not substitute)
14 ounces chicken broth, canned, double strength
3 tablespoons flour
Fresh sage and fresh sage flowers for garnish

Preheat oven to 350 degrees. In blender or food processor, grind black walnuts with sage, salt, and pepper until black walnut pieces are 1/8-inch. Remove from blender and combine with grated apple to form a paste. Spread 1/4 of the paste on the bottom of each chicken breast, covering evenly. Carefully roll each breast into a lengthwise roll, and secure with a toothpick. Place, toothpick down, in oven proof skillet. Generously coat the rolls with the Red Hot and sprinkle with salt and pepper.

Add 1/2 cup of the chicken broth and poach in the oven for 30 minutes, or until the chicken rolls are cooked in the middle and browned on top.

Remove the breasts to a cutting board, and add 1/4 of the remaining broth to the skillet. Reduce the pan drippings almost completely. Just as they are turning brown, add another 1/4 of the chicken broth and deglaze the pan. Mix remaining broth with the flour, be sure it has no lumps and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper.

Carefully remove the toothpicks from the chicken breasts, and holding them carefully; slice into 1/2-inch slices. Keep the roll intact as much as possible. Arrange cut rolls on serving platter, fanning each roll so the black walnut filling will show. Cover with foil and return to oven until chicken has regained its warmth. Just before serving, spoon sauce over each breast individually, and garnish with fresh herbs.

Serves 4.

Black Walnut-Encrusted Chicken Breasts with Peach Sauce
This recipe was originally featured on Taste of the Ozarks with Jim Lekander.

4 boneless chicken breasts, without skin
1/3 cup peach preserves
2 tablespoons honey
1 cup chicken stock
1/4 cup flour
2 cups black walnuts, finely chopped
1 tablespoon cornstarch
Dash salt and white pepper

Preheat the oven to 375 degrees. Trim the boneless chicken breasts and pound out evenly. Then mix the preserves, honey and one-quarter cup of the chicken stock in a bowl. In another bowl, take the flour and finely chopped walnuts and mix together. Dip the chicken breasts in the peach mixture and drain slightly. Roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes.

To make the sauce: Put the peach mixture in a small pan. Then add the cornstarch to the remaining chicken stock and mix. Add the chicken stock to the peach mixture and bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.

Remove the chicken from the oven and plate. Take the sauce and nap it across the chicken breast, then serve.

Serves 4.

Black Walnut Praline Pork Chops and Apples

4 pork chops, approximately 1/2- to 3/4-inch thick
Salt and pepper to taste
1/2 cup black walnuts
2 Granny Smith apples, cored and diced
1/2 cup brown sugar
1 teaspoon crushed red pepper

Season the pork chops with salt and pepper on both sides. In a large nonstick skillet over medium high heat sear the pork chops on both sides then turn down the heat to medium. Add the black walnuts to the skillet and cook for 3-4 minutes. Add the remaining ingredients and simmer until the pork chops are done, approximately 3-4 minutes.

Serves 4.

This recipe has been featured by Chef Jim Lekander on Taste of the Ozarks recipes on KY3 TV in Springfield, Missouri.

Green Beans with Raisins and Black Walnuts

1 pound green beans, trimmed, cut into 2-inch lengths
2 tablespoons butter
1 teaspoon fresh ginger, grated
1/4 cup raisins, minced
1/4 cup black walnuts
2 tablespoons lemon juice
Salt and pepper

Cook green beans in large pot of boiling, salted water until crisp-tender, about 6 minutes; drain. Rinse under cold water to cool; drain well.

Melt butter in heavy, large skillet over medium-high heat. Add ginger, raisins and black walnuts; cook until ginger and black walnuts are golden brown, stirring constantly about 2 minutes. Add green beans and lemon juice and cook until beans are heated through and coated with black walnut mixture, stirring constantly about 2 minutes. Season with salt and pepper.

Serves 4.

Sausage, Wild Rice & Black Walnut Stuffing

1 cup wild rice, cooked according to package directions
1 pound pork sausage, lightly browned
8 cups bread cubes, toasted
1 cup black walnuts, chopped
1/2 cup butter
1 1/2 cups celery, chopped
1 cup onion, chopped
3 eggs
1/2 cup parsley, finely chopped
1/2 cup golden raisins
2 cups chicken or turkey broth
Salt and pepper to taste
1 tablespoons poultry seasoning
1 teaspoon thyme leaves

In a large bowl combine wild rice, pork sausage, bread cubes, and black walnuts.

Over medium-high heat, melt butter in a skillet; add celery and onion, sauté until soft. Add to stuffing mixture. Stir in eggs, parsley, and raisins. Slowly stir in chicken broth until stuffing is moist and holds together. Season with salt, pepper, poultry seasonings and thyme leaves.

Turn into greased baking dish and bake at 350 degrees for 30 to 40 minutes. Makes enough stuffing to accommodate an 18 to 20 lb. Turkey.

Serves about 20.

Black Walnut Pie
1 9-inch pie crust
3 eggs, lightly beaten
1 tablespoon lemon juice
1 cup light corn syrup
1 teaspoon vanilla
1 cup dark brown sugar
2 _ cups black walnuts
1/4 cup butter, melted

Preheat oven to 350 degree. Check the pie crust to be sure the edges are at least 1/4 inch to 1/2 inch above the rim of the pan to prevent the pie filling from bubbling over the edge.

Gently combine all ingredients, in order listed. Stir enough to begin dissolving the sugar, but not enough to incorporate air into the filling. Do not beat, or the pie will have air bubbles on the top, instead of black walnuts, spoiling the glossy look of the glazed nuts. Pour into the unbaked pie crust.

Bake on a cookie sheet 1 hour or until the center of the pie is no longer loose and the black walnuts are browned. Serve either hot or cold, but for the best appearance, allow the pie to reach room temperature before cutting. Whipped cream or ice cream is a wonderful addition.

Serves 6 to 8.

Streusel-Topped Pumpkin Pie
9-inch pie crust

FILLING
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoons salt
1 16-ounce can pumpkin
1 12-ounce can evaporated milk
2 eggs, slightly beaten

STREUSEL
1/4 cup brown sugar, firmly packed
2 tablespoons flour
2 tablespoons margarine, softened
1/2 cup black walnuts

TOPPING
1 8-ounce carton frozen whipped topping, thawed
1 teaspoon orange peel, grated

Prepare 9-inch pie crust. Heat oven to 425 degrees.

In a large bowl, combine all filling ingredients; beat until well blended. Pour into pie crust. Bake for 15 minutes. Reduce oven to 350 degrees, and continue baking for 15 minutes.

In a small bowl, combine all streusel ingredients. Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Cool.

In a small bowl, gently fold whipped topping and orange peel together. Serve over cooled pie. Refrigerate any remaining pie.

Serves 6 to 8.

A Sunday Spring Dinner

Wed, 04 Oct 2006 20:37:31 GMT

*By Karen Mitcham-Stoeckley* MISSOURI in the springtime is one of the most beautiful places in the world. We have the spectacular display of redbud and dogwood trees along the highways and byways. Winter wheat is bright emerald green in the fields, and bright yellow daffodils nod their heads in jaunty welcome in both the country and along city streets. And we have succulent lamb from local farms as well as fresh-from-the-field asparagus. Rhubarb is in season and ready to be matched up with early strawberries in a good crumble crust pie. Fresh mint is poking its head up wherever it has taken root. Local farmer markets are opening up and offering these and other goodies, to be presented to friends and families at home. Try the following menu for Sunday dinner, Easter, or any special occasion, and use the old-time seasonal favorites in these new ways. Lamb Chops with Minted Chutney Asparagus Terrine New Potatoes in Butter & Parsley Warm Crusty Bread Rhubarb Crumble Galette *LAMB CHOPS WITH MINTED CHUTNEY* 6 lamb chops about 1 ½-inch thick 1 tablespoon minced garlic 4 tablespoons fine olive oil 1 tablespoon fresh chopped rosemary or ½ tablespoon dried rosemary 1 tablespoon fresh chopped thyme or ½ tablespoon dried thyme 1 tablespoon sea or other coarse salt Fresh ground pepper Mix all ingredients, except the lamb, in a flat glass or ceramic (non-reactive) casserole dish. Add the lamb chops and coat with the oil and herbs. Cover with plastic wrap or lid and refrigerate overnight or at least 2 hours. Grill the lamb chops or place them in a preheated broiler and cook until they reach your preferred temperature. Lamb is best served medium rare. Do not cook welldone because lamb dries out quickly and loses its delicate flavor. Place on serving platter and top with the Minted Chutney. Garnish with fresh mint leaves. Serves 6. *MINTED CHUTNEY* 2 cups water ½ cup apples, not peeled but chopped ½ cup each of 3 of any of the following dried fruits (total 1 ½ cup fruit):* apricots, chopped cranraisins pears, chopped cherries, raisins ¾ cup sugar ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ cup aged balsamic vinegar 3 tablespoons apple cider vinegar 1/3 cup chopped fresh mint Place all ingredients except the vinegars and mint in a heavy bottom saucepan and bring to a gentle boil. Reduce the heat and simmer for 30 to 40 minutes. Water should be absorbed and a glossy mixture obtained. Remove from the heat, and blend in both vinegars and the chopped mint. Season with a dash of salt, and chill to room temperature. Serve with the cooked lamb. Serves 6. _Hint: Use apples plus three other fruits because apples hold the mint flavor best._ _Hint: Toss new red potatoes in sweet butter and fresh chopped parsley for a complementary side dish._ *FRESH ASPARAGUS TERRINE* 2 pounds fresh, pencil-thin asparagus spears 2 quarts boiling water, with 2 teaspoons salt 2 cups fresh goat cheese ½ cup grated parmesan cheese 8 ounces (1 cup) cream cheese 2 tablespoons fresh thyme, chopped or 1 tablespoon dried thyme 2 medium shallots, peeled ½ tablespoon salt ½ tablespoon ground pepper Cut about 1 inch off the bottom of the asparagus spears. If needed, peel the stems of the spears with a vegetable peeler. If spears are as thin as a standard pencil, this need not be done, as they are tender enough. Drop spears into salted boiling water for one minute, and remove to ice cold water to halt the cooking process. Dry well on paper towels — if asparagus is not dried well, the terrine will turn to mush. Set aside. In a food processor or big bowl, blend well all the remaining ingredients until a thick cheese paste is formed. Line a narrow terrine or loaf pan with plastic wrap; allow the sides to hang over the pan. Spread about ¼ inch of the cheese paste on the bottom of the pan. Lay the spears side by side in one layer. Cover with another ¼ inch of the cheese paste, pushing the mixture down between the spears. Repeat this layering until all the asparagus and paste are used, ending with the cheese mixture on the top. Fold the plastic wrap over the top and refrigerate overnight or for 4 hours minimum. Remove the terrine from the pan, leaving the wrap on the loaf. Using a very sharp knife, slice the terrine into ¾-inch slices. Place spring mix lettuce or baby spinach on individual salad plates. Drizzle greens lightly with olive oil, and sprinkle lightly with salt and balsamic vinegar. Remove the plastic wrap from the terrine, and place terrine on top of greens. Serve with crusty French or Italian bread. Serves 6 as a main entrée for a luncheon or 10 as a side salad. _Hint: Freeze the terrine for about 20 minutes before slicing to make slicing easier._ *RHUBARB CRUMBLE GALETTE* Pie pastry for two pies; use your favorite recipe or refrigerated pastry ½ cup old-fashioned oatmeal ¼ cup brown sugar ¼ cup white flour ¼ cup white sugar 4 tablespoons cold butter, mcut into small pieces ½ teaspoon salt Prepare crust and refrigerate to chill. Mix together the remaining ingredients, cutting in the cold butter until the topping is pea-sized. Set aside. *FILLING:* 10 stalks fresh rhubarb, cleaned and all tops removed 10 to 12 fresh strawberries, cut in half ½ cup confectioners sugar ½ cup white sugar, super-fine preferred Zest from one orange 4 tablespoons flour 2 tablespoons fresh orange juice Chop the rhubarb into ½-inch chunks. In a large bowl, toss with the remaining ingredients. Set aside. Roll out the pastry dough into six 9-inch circles. Place ½ to ¾ cup of fruit mixture in the center of each circle. Top with 3 tablespoons of the crumble mixture. Fold the edges of the pastry up and over the fruit about 1 ½ inches all around the tart, leaving the center open. Place on a cookie sheet. Repeat this with the remainder of the pastry circles. Bake in a preheated 350-degree oven for 30 to 40 minutes until the filling is bubbly and the galette is golden brown. Remove from the oven and cool. Serve with fresh whipped cream or vanilla ice cream. Serves 6. _Rhubarb tops can be poisonous, so remove tops completely and clean stalks well._ *SOURCES OF PRODUCTS* *LAMB* M & K Ranch Mark & Karla Uthlaut 367 Route N Montgomery City 573-564-6117 www.booneslickharvest.com Generation 5 Farms John & Darla Noble 12750 County Road 7160 Rolla 573-364-0132 www.gen5farm.com Campo Lindo Farms Jay & Carol Middick 2390 SE 228th Street Lathrop 816-740-3625 CampoLindo@aol.com Parker Farms Natural Meats Tom Parker 43602 Route F Richmond 816-470-3276 parkerfarms@peoplepc.com Greenwood Farms, LLC 16800 State Route T Newburg 573-762-3234 Drug- and hormone-free King Mountain Organic Ranch 1182 County Road 1590 Willow Springs 417-469-5300 Certified organic Meadow View Farm HC 73, Box 720 Drury 417-261-2642 Troque Farms 31710 E. Oakland School Road, Buckner 816-650-9307 organic, available year-round Allen Family Farm 18239 Lawrence 1030 Pierce City 417-476-5571 drug- and hormone-free American Pasturage, Inc. P.O. Box 190 16658 Lawrence 1232 Marionville 417-258-2394 Pasture-raised lamb available year-round Bechard Family Farm 13700 Athens Road Conway 417-589-4152 *ASPARAGUS OR RHUBARB* Renaud Vegetable Company Dave Renaud 212 N. Highway 77 Charleston 573-675-3437 drenaud@ldd.net White Oak Berry Farm Michael Goth 2830 SW 450 Road Osceola 417-646-2244 Strawberry Lane Farm www.grm.net/~kampy/ rhubarb also available Isbell Valley Quality Produce 1054 Route C Bonnots Mill 573-897-3353 Rhubarb also available Missouri Highland Farm 17071 Garrett Road Jamestown 660-849-2387 www.missourihighlandfarm.com Anderson Farms 1009 Plymouth Drive Columbia 573-445-5260 Pierpoint Farms 8810 South Route N Columbia 573-499-9851 www.pierpointfarms.com Share-Life Farms Route 2, Box 134 Marshall 660-886-3936 or 660-886-3566