It’s hard to believe that pie had ever fallen out of fashion given that sweet and savory pies can be made year-round with Ohio-grown ingredients. Here’s what a year in pies can reveal about food production.
January | CHICKEN POT PIE
In the past 40 years, Americans’ overall meat consumption has remained relatively steady. However, our appetite for chicken has increased nearly two-fold, according to statistics cited by the National Chicken Council. On average, Americans eat about 3 ounces of meat per meal.
February | CREAM PIE
There are about 3,200 dairy farms in Ohio with 272,000 cows. Those cows produce about 600 million gallons of Ohio milk annually.
March | QUICHE
More than 7 billion eggs are produced in Ohio each year, making the state the second largest egg producer in the nation. Ohio poultry products are marketed in all 50 states and internationally.
April | RHUBARB PIE
Rhubarb is often mistaken to be a fruit; it is actually a close relative of garden sorrel, and is therefore a member of the vegetable family.
May | STRAWBERRY PIE
New growing techniques have allowed Ohio growers to begin harvesting strawberries earlier in May. Peak season typically arrives closer to June.
June | RASPBERRY PIE
Food, agriculture and medical experts at Ohio State University are studying nutrients found in berries to determine if they can stop or slow some of the biological processes that contribute to the development or spread of different types of cancer.
July | BLUEBERRY PIE
Blueberries thrive in acidic soils—a pH of 4.3 to 4.8. Regardless of the crop, farmers regularly test their soils, sometimes using GPS to map the need for fertilizer acre by acre. This technology can save money and help the environment.
August | PEACH PIE
Many peach growers use a process known as integrated pest management to battle crop destroying pests. The approach employs many strategies to limit the need for pesticide application, such as regularly scouting the orchard and promoting beneficial insects.
September | APPLE PIE
For early Ohioans, one of the first priorities for apples was for the production of vinegar. Vinegar could be used to pickle foods and preserve them for the long winters to come.
October | PUMPKIN PIE
Ohio is one of the top pumpkin producing states in the nation.
November | SWEET POTATO PIE
While soft varieties of sweet potatoes are often called “yams,” this is a misnomer. Sweet potatoes and yams are not botanically related.
December | MINCEMEAT PIE
This holiday pie has a filling that consists of apples, raisins, currants or other dried fruit and spices. Traditionally, it also included minced meat and suet (kidney fat). When it comes to meat, about half of Ohio’s 75,000 farms raise livestock.
CUSTOMER FAVORITE: “Nothing excites the customer more than the sight and aroma of a freshly picked flat of strawberries.”
~ Polter’s Berry Farm
Fremont | (419) 332-5890
BAKING TIP: “If you want your family/friends all talking about your ‘baking skills,’ change the one ingredient ‘sugar’ to Ohio Produced Maple Syrup, and watch out for the compliments.”
~ Aggie Sojka-Sperry,
Gingrich Bros. Maple Syrup
Chardon | (440) 285-4511
TAKE YOUR PICK: “The great part of being a peach grower is the wonderful varieties we are able to grow on the North Coast. Peaches bake into warm gooey pies and crisps, but also cool sweet-tart cream laden delights.”
~ Ame West, West Orchards
Perry | (440) 259-3192
FALL TREAT: “We love growing produce that our customers can make homemade pies from. At our corn maze in the fall, our customers receive a free pie pumpkin when they purchase the combo admission or ‘The Works’.”
~ The MAiZE at Little Darby Creek
Milford Center | MazeAndBerries.com