At Pioneer Farm we offer a combination of forest harvested products, traditionally cultivated foods and some products that are a mixture of these methods. Learn about where our products are grown and what time of the year they are available below.
Fiddleheads are the new, curled growth of ostrich ferns (Matteuccia struthioteris) that are found along riparian ares. Tasting similar to asparagus (but better!), fiddleheads offer a spring time treat that is forest harvested at Pioneer Farm. Our fiddleheads are sold to a variety of local restaurants in Duluth and the Twin Cities. Harvest generally occurs in May.
Currently we are growing the Chippewa, Saint Cloud, and Northblue varieties of blueberries and are looking forward to adding several other cultivars for a even more diverse mixture of berries. Blueberries are our most traditional food product and are grown on our property in Duluth, MN. Harvest typically begins in July and will be finished by September.
Ramps, or wild garlic, is another riparian plant species that we forest harvest. Both the bulbs and the leaves are edible and have a bold flavor that is similar to garlic or onions. We take great care in the sustainability of our ramp harvest and are sure to protect the future of this resource. Our ramps are sold to restaurants in both Duluth and the Twin Cities and are available beginning in May and through Mid-June.
Wild rice is a traditional Minnesota food and extremely culturally important to ancestral people of our area. This is non-cultivated and non-genetically modified rice and our harvest is grown naturally in clear Minnesota Lakes. It is hand-harvested in late August to early September.
Balsam Fir Boughs
A non-food item, fir boughs are sold for wreath creation during the holiday season. There is a roughly ten week window of harvest in the November-December time period and our boughs come off of our property in Duluth.
Sap is collected from sugar maple trees when temperatures are below freezing at night and above freezing during the day. This is typically a two week window in April. Sap is then boiled down to create maple syrup with a surface area intensive wood burning stove.