Rocky Point Farm

10/16/2026

We will only be open on Saturday at 9am this week and the last weekend will be next Saturday.

10/07/2026

We’ll be open Saturday at 9am
We have plenty of fresh fruit and a LOT of frozen pulp available

10/05/2026

PAW PAW BOURBON PECAN MUFFINS RECIPE

Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 stick salted butter, melted
Roughly 1 1/2 cups of seeded paw paw pulp (3-5 paw paws depending on size)
½ cup white sugar
¼ cup dark brown sugar
¼ cup milk
1 large egg
1 tablespoon bourbon
1 cup chopped pecans

Cooking Instructions
Preheat your oven to 350 degrees F.
Mix flour, baking soda, salt, and cinnamon in large mixing bowl. Set aside
In separate bowl, mix paw paw, butter, both sugars, milk, bourbon, and egg until well combined.

Stir the wet ingredients into the dry to combine.
Fold in half the pecans.
Spoon batter into greased muffin tin (makes about 12 regular-sized muffins) until cups are ¾ of the way full.

Spoon the batter into a greased muffin tin, then top with remaining pecans.
Sprinkle on remaining pecans.
Bake for 22 to 25 minutes or until golden brown. The muffins are done when a toothpick inserted into the center comes out clean.

Credit to www.realtree.com for the recipe

10/02/2026

Baloo’s Pawpaw Nut Crunch Muffins

Ingredients

Muffins
1 1/2 cups all-purpose flour
½ tsp cinnamon
1 tsp baking powder
¼ tsp salt

1 lb ripe Rocky Point Farm pawpaws, peels and seeds removed, mashed
⅔ cup sugar
1 egg
1 tsp vanilla extract
½ cup salted butter, melted

Crunch Topping

⅓ cup brown sugar, packed
2 tbsp all-purpose flour
2 tbsp salted butter
2 tbsp rolled oats
⅓ cup chopped nuts (pecans, walnuts, hazelnuts, etc)

Equipment

12 full-sized muffin pan (each muffin well should be about 2.5 inch diameter and holds about 1/3 cup batter)

paper muffin liners (optional)

mixing bowls

Directions

1
Preheat oven to 375°F with a rack at the center of the oven. Line a muffin pan with paper liners OR grease muffin wells liberally with butter or vegetable oil. Grease top surface of muffin pan with butter or vegetable oil (this prevents the muffin-top from sticking).
Crunch Topping
2
In a small bowl, combine flour, brown sugar and butter until fully mixed. Stir in oats and chopped nuts. Set aside.
Muffins
3
Combine flour, cinnamon, baking soda, baking powder, and salt in a bowl.
4
In a separate large bowl, mix together mashed pawpaws, sugar, egg, vanilla, and butter.
5
Don't do this step until everything else is ready (topping mixed and oven preheated). Muffin batter gives the best final texture when it is mixed as close to being baked as possible.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix as this will develop too much gluten and result in tough muffins. The batter should be somewhat lumpy.
6
Divide the batter evenly into the 12 muffin "wells". Each muffin should use about 1/3 cup of batter and fill the "well" 2/3 to 3/4 full.
7
Divide the topping evenly across the muffin "wells".
8
Place the muffin tin on the center rack and bake for 18-20 minutes. Test using a toothpick. The center should be just past the point of still being batter. The toothpick should come out moist but clean.
9
Remove from oven and let rest in the tin for 5 minutes, then transfer the muffins to a cooling rack for 10 - 15 minutes to finished setting. I know it's hard to wait (I find it hard to take my own advice), but they will be the most delicious and best texture if you give them a few minutes to cool and set. Enjoy!

DIFFICULTY
Beginner

All credit goes to Oak tree Farm for the recipe.

09/27/2026

Holy pawpaws Batman! We closed for the weather yesterday, and we have a BUNCH ready. We’ll be open on Monday the 28th at 5 pm.

09/23/2026

Due to the upcoming storm we will be closed this Saturday. We will be open Monday instead.

09/22/2026

https://backyardforager.com/pawpaw-creme-brulee-recipe/

If I really want to impress someone with a foraged dessert, I make pawpaw creme brulée. Its unique flavor and superb texture will knock your socks off.

09/19/2026

https://birchbarkbooks.com/products/turtle-island it’s from this cookbook which is a collection of indigenous recipes

Thanks Laney Day for the recipe!😀

09/17/2026

Our pawpaw season opening day will be this at 9 AM 
After that we will be open during our normal hours (listed below)
we will be here till this season winds down in mid october.

Times:
Mon 5:00 pm
Wed 5:00 pm
Sat 9:00 am
We generally sell out within 10-15 min each time we’re open.

Cost:
20.00 for a 2 lb bag of fresh fruit
20.00 for a 1 lb bag of frozen pulp

09/13/2026

We had a great turnout this morning even with the heavy rain today we sold about 40 pounds of pawpaws.
The crop is looking pretty good this year and we are excited to get started with the season next week.
Our season opening day will be next Saturday Sept 19th at 9 AM 
After that we will be open during our normal hours (listed below)
we will be here till this season winds down in mid october.

Times:
Mon 5:00 pm
Wed 5:00 pm
Sat 9:00 am
We generally sell out within 10-15 min each time we’re open.

Cost: $10 per lb fresh
20.00 for a 2 lb bag of fresh fruit
20.00 for a 1 lb bag of frozen pulp