Get the unexpected at Fangboner Farms
–by Jennifer Ruple
PUBLICATION DATE: MAY 2017
1179 S. Crissey Rd.
They say that opposites attract which seems to hold true when you meet the creators of Fangboner Farms Jan Aguilar and Roland Richardson. She’s a midwestern gal; he’s a southern boy. She’s urban; he’s rural. She’s spicy, and he’s sweet. Although, I think they are both pretty sweet.
The all-natural herb farm, located at 1179 S. Crissey Rd. in Holland, Ohio, was planted in 2009. It’s the perfect blend of the couple’s passions – Aguilar’s love of cooking and growing culinary herbs and Richardson’s love of landscaping and farming. Their desire to meld the two created a truly unique and unexpected business.
“We’re not really sure how we came up with the idea, but we think it was over a bottle of wine,” laughed Aguilar. “We try to set ourselves apart from everyone else. Our personalities are very different too, and we take a different approach to our business,” she added.
At Fangboner, you will find dried herbs, spice blends, tea blends, soy candles, natural care products and unique gifts, as well as herbs and perennials for sale. “We have close to 40 varieties of perennials and everything is grown in our organic compost,” explained Aguilar. “We call it our Cosmic Compost because it makes everything grow out of this world,” added Richardson.
Fangboner Farms is open one weekend a month.
Each month features a different theme and delicious food and tea samples.
Upcoming dates are May 13-14 and June 10-11.
Hours are Saturday 10 a.m. – 5 p.m. and Sunday noon – 5 p.m.
Lemon Rosemary Loaf
Yield: 1 loaf (12 slices)
“I love the contrast of sweet and savory. And I love lemons. And sweet loaf breads. Add it all together and you get a yummy sweet and savory lemon loaf,” said Aguilar.
½ cup butter, softened
1 cup sugar
2 large eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
¾ teaspoon ground rosemary
½ cup 2% milk
½ cup confectioners’ sugar
2 tablespoons lemon juice
Heat oven to 350 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel.
Combine the flour, baking powder, salt and rosemary; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8×4-in. loaf pan. Bake for 45 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm.
These warm sugar cookies with cinnamon remind Aguilar of her grandmother. “I decided to change them up just a bit – Fangboner style. Lavender gives them just an extra special touch – perfect with a cup of tea.”
1 cup butter, softened
1 ½ cups sugar
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon ground lavender
¼ teaspoon salt
2 tablespoons sugar
2 teaspoons ground cinnamon
Preheat oven to 400 F.
Cream together butter, sugar, eggs and vanilla. Blend in flour, cream of tartar, baking soda, lavender and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Jennifer Ruple is the author of the blog somedaycowgirl.blogspot.com.