Berries are not the only area of the Bohners’ expertise, but shiitake mushrooms as well. A gentleman by the name of Erwin Null mentioned the idea of growing and producing shiitake mushrooms, and the Bohners applied and received the Rural Economic Grant to start producing the shiitake mushrooms.
After describing the shiitake mushrooms, we walked to the site of where they grow them. The scene opened into an enchanting forest mirroring the ancient Orient practice. To better explain, Earnie cuts logs – primarily oak – in which to grow the mushrooms. He drills holes in the wood and fills the hole with sawdust spawn for the inoculation, or colonization, of the mushrooms. The Bohners use the “lean-to-staking” method, under the trees, to grow and fruit their mushrooms. At peak, they produce approximately 100 pounds of mushrooms per week. They use their mushrooms for their awarding-winning mushroom sauce. They serve the sauce and their specialty, shiitake mushroom quesadillas, all produced in their on-site bakery and kitchen. The inspiration behind the bakery began with Kanakuk Kamps, when one of the parents inquired about breakfast. So, they began making muffins and slowly established their bakery. Five years ago, the farm expanded and added a kitchen to serve breakfast and lunch. If visitors and guests cannot make the trip to their farm and bakery, the following businesses sell their products: Dogwood Canyon Nature Park, Mama Jean’s Health Food Store in
Springfield, Price Cutters in Springfield, St. Louis International Airport, and Stonehill Winery in Branson. As my visit concluded, I tried the famous Blueberry Thunder Muffin, and I highly recommend these fresh, delicious, rich and soft muffins complete with the ripest blueberries as a gift for anyone. The flavor, fresh and pleasing, leaves me satisfied and eager for more. On my way out, I see the berry bushes planted in perfect lines, complete with berries sprinkled with water by the summer’s rain. Everyone arriving to the berry farm must feel compelled to rush into the berry fields and begin picking
and taste testing these little fresh and fulfilling fruits. And this image inspires the Bohners’ decision to allow guests to visit and pick their own berries. Earnie mentioned their desire to allow children to run through the fields, picking berries and creating a fun memory of visiting a farm. The leisure of this place, the ease of ordering farm fresh food with the freshest ingredients, and the casual atmosphere, inspires guests to engage in conversation and enjoy the relaxation and fun the farm offers. To the Bohners, their farm proves to be more than a farm, but a passion, and they truly enjoy sharing their passion with others.
December 2016 • January 2017 | 69