Fun for the entire family
We will be opening soon for  2019 Strawberry season!   

Polly's Pumpkin Patch LLC will be open this year during Strawberry season, Blueberry season and Pumpkin season! In between those times, any produce we have will be available in front of the shop, self serve- honor system.

Polly's  has a huge selection of pumpkins, gourds and everything else needed for fall decorating! Looking for a fun place to bring the family? We have enough to keep you entertained all day with our 15 acre Corn Maze and Family Activity Center open in September and October!

Pollys on facebook
Jun 14 - 3:42 pm
Today is our last day for asparagus! There is 4 pounds and 4 bags of rhubarb in the cooler today ! I still have rhubarb, but it will be by order only. Just PM if you want any!! Strawberries soon!
Jun 12 - 2:13 pm
8 pounds of asparagus and lots of Rhubarb today.
Jun 12 - 12:15 pm
How about a fantastic Rhubarb Torte for dessert! This recipe is a little more work but well worth the time! This recipe came from my mother in law Ellen Sturtz. I made it for Gary’s Birthday yesterday!! Rhubarb Torte Crust: 1 cup butter- room temp 2 cups flour 2 Tablespoons sugar Mix and drop by spoonfuls into a greased 9X13 pan. Then pat the spoonfuls out into the pan to form the crust. Bake 15 minutes at 350. Will be barely brown on the edges. MIx : 1 cup half and half (or evaporated milk) 2 cups sugar- or a little less 6 egg yolks ( save the whites for meringue) 4 tablespoons flour 1/2 tsp. salt Add 6 cups cut up rhubarb Pour over the crust. Bake at 350 until custard is set about 50 minutes. Near the end of the 50 minutes, prepare the meringue. ITS EASY!! Put your 6 egg whites in the mixer bowl. Beat on high. When they start getting frothy, add 12 tablespoons sugar, one spoonful at a time, while the mixer is on high. Add 1 tsp vanilla and a pinch salt. Beat on high until the meringue forms. Its ready when you lift the meringue with a spatula and a peak forms. Spread over the torte. Brown in 350 oven for 12-15 minutes. This serves 15-20!
Jun 9 - 2:13 pm
WE have LOTS of rhubarb and its a great day to bake!! Here's my favorite Rhubarb Crunch recipe. It is from my mothers friend , Mrs Donaldson, dated August 29,1964! 3-4 cups rhubarb, cut fine 1 cup water, 1 cup sugar, 2 Tablespoons cornstarch- boil til clear. Crumbs- 1 cup flour 1 cup oatmeal 1 cup brown sugar 1/2 teaspoon cinnamon 1 stick margarine or butter Mix with a fork until crumbly. Put half of the crumbs in a 9X9 pan. Put rhubarb in pan and pour the sauce over. Then add the other half of crumbs. Bake at 350 for 35 minutes.
Jun 5 - 12:17 pm
Warm temps bring lots of asparagus and rhubarb. It is out in the red cooler in front of the shop! Watch for a recipe later today!
Jun 4 - 1:13 pm
Lots of asparagus and rhubarb out!!
Jun 3 - 4:17 pm
Lots of asparagus and rhubarb out in the red cooler!
Jun 1 - 12:26 pm
This is the rhubarb custard pie made by my friend Kendra! I never got to it!! Today’s cooler and great weather for baking! I have 20 pounds of asparagus and a huge amount of rhubarb! In the red cooler in front of the shop!
May 31 - 9:23 pm
We are looking for strawberry pickers! We're looking for adults and kids who like working outdoors and have some fun in the sun!! Morning hours. Apply online at or stop by and pick up an application. Look for the job apps in a brown envelope by the red cooler in front of the shop.
May 31 - 2:00 pm
Breakfast! Asparagus egg bake. Chop bacon and cook in cast iron skillet. Remove bacon and drain most of the grease. Add cut asparagus and cook til done. Meanwhile heat oven to 425. Beat eggs- any amount. I add chopped chives from the garden. Pour into the skillet, add bacon back in and sprinkle with salt and pepper. Stir. Bake in hot oven 7 minutes! Delicious!

Polly's Pumpkin Patch opened in 2003 when we decided to carry on the farming tradition and bought the Juckem family farm. The farm has been in the Juckem family since 1889 and vegetables were grown here then also.

We feel its very important to offer the freshest produce, harvested daily by hand to all our customers.