CURTICE, Ohio — Food, family, and friends: These are all nurtured at Bench Farms.

Since 1940, when Charles and Margaret Bench first bought a dairy farm at 9151 Jerusalem Rd. in Curtice, not too far east of Toledo, the Bench family has been dedicated to farming. Only one year after the purchase, the Benchs decided to grow vegetables rather than continuing with milk products. And now the family members — Charles’ and Margaret’s children, grandchildren, and great-grandchildren — pride themselves on a wide array of items. They grow and sell heirloom varieties of tomatoes, peppers, eggplant, watermelons, cucumbers, squash, pumpkins, and much more.

The farm is most noted for Big Dave’s Super Sweet Corn, named for Charles’ and Margaret’s son, David, who now owns Bench Farms with his wife, Cindy. It’s “so famous in this part of Ohio,” according to benchfarms.com, “that we got it branded.”

PHOTO GALLERY: See more photos from Bench Farms

It is picked by hand, so that each ear can be evaluated for maturity and enjoyed at its prime. “We want the best-tasting corn for our customers,” says Rachel South, who works at the farm’s roadside market. Big Dave himself proudly says his corn is so good that once you’ve tried his product, “you won’t eat anybody else’s.”

At Bench Farms they do succession planting, to enable harvesting of vegetables into the fall and “to stretch the season as long as possible,” says Mrs. South. The last of the tomatoes will be coming soon to keep pumpkins company; the sweet corn will be available, conditions permitting, through the end of October when the farm stand closes for winter.

After Oct. 31, Bench Farms’ workers will clean up the fields and sheds, organize materials, take cuttings for the greenhouse, and make plans for the next growing season, enjoying a bit of rest from the intensity of their summer labors.

Mrs. South, David and Cindy Bench’s niece, grew up around the farm but left for awhile, even living in Las Vegas for a time while working as a floral designer. But after having a baby, she and her husband came back to Ohio. It was important to raise their daughter, Eden, around family and in a more wholesome environment, with fresh air and, especially, fresh food.

Many Bench family members, representing several generations, work at the farm. Long-time employees who aren’t related by blood or by marriage are considered to be a part of the family, with everyone equally dedicated to the work.

Cindy Bench says that she feels blessed to be part of a farm family — “There’s not many of us left” — and to see the bounty that is grown for customers, food bank donations, relatives, and friends.

“You have a passion,” she continues. And that passion extends beyond farming to those who buy their produce. The Benchs are feeding people in body and soul by growing food and also developing committed relationships with their dedicated customers, both at the roadside market and at the Perrysburg Farmers’ Market. “It’s as much a social thing” as it is about the vegetables, according to Cindy.

Most discouraging to farmers, Cindy says, is that stores “have trained folks to look at the outside” of a vegetable “rather than the flavor.” Many people seek large berries, for example, at bargain prices rather than seeking locally grown varieties that may be smaller but which offer exceptional sweetness. She’s devoted to educating people about eating seasonally, and seeking produce that has been grown by neighbors and friends rather than having been transported cross-country or from other continents.

Farming involves long days and hard work, regardless of weather conditions or other factors. Cindy says that to be part of a farm family, it’s necessary to “have a heart for it.”

David and Cindy’s nephew, Ben Rossler, like his sister Mrs. South, has held other jobs — lifeguard, electrician, restaurant worker. But he keeps coming back to Bench Farms because he has a heart for it.

“I like farming,” he says. “It’s fun. It’s awesome. I think it’s the best work you can do.”

RECIPES

Easy Tomato and Ricotta Tarts

“These are oh so easy and crazy delicious,“ says Brett Youmans of GreenThumbWhiteApron.com. They’re a perfect way to showcase cherry and/​or grape tomatoes at the end of the season. Be sure to use a variety of colors to make the tarts even more beautiful.

All-purpose flour for dusting

1 sheet puff pastry, thawed according to package directions

½ cup ricotta cheese

2 tablespoons Parmesan cheese

Kosher salt and freshly ground black peppercorns to taste

1 large egg

15 assorted cherry or grape tomatoes, sliced in half

2 tablespoons extra virgin olive oil, plus additional for drizzle

Fresh basil leaves, thinly sliced for garnish

Heat oven to 350 degrees. Lightly dust work surface and puff pastry with flour. Roll pastry to 15 inches by 10 inches and cut into six 5-inch squares. Place on a parchment lined baking sheet and set aside.

In a small bowl combine the ricotta and Parmesan cheese and salt and pepper. In another small bowl whisk the egg and add half of it to the cheese mixture and stir to combine. Set aside remaining egg portion.

Evenly divide the cheese mixture among the six pastry squares and spread to within 1-inch of the edges. Brush the edges with reserved egg. Evenly divide tomatoes and drizzle with olive oil.

Bake 25-30 minutes, rotating pan halfway through, until pastry is puffed and golden. Garnish with basil and drizzle with additional olive oil.

Yield: 6 tarts.

Source: GreenThumb-WhiteApron.com

Fresh Corn and Bacon Chowder

A rich soup that lets Big Dave’s Super Sweet Corn shine even as chilly weather comes in.

8 ears fresh corn

2 slices bacon

½ cup finely chopped sweet onion

½ cup thinly sliced celery

1 cup water

2 cups milk

1 teaspoon sugar

2 teaspoons fresh thyme (or 1 teaspoon dried)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 teaspoons cornstarch

Cut the kernels of corn off the cobs and into a bowl. Scrape the corn milk and remaining pulp from each cob with a paring knife into the same bowl and set aside.

In a large Dutch oven over medium heat, cook the bacon until crisp. Drain the bacon on a plate, reserving 2 tablespoons of the drippings in the Dutch oven. When cooled, crumble the bacon and set aside.

Cook the onion and celery in the reserved bacon drippings over medium-high heat, stirring frequently, until tender, 5 to 7 minutes. Stir in the corn, corn milk, and water. Bring to a boil; cover, reduce the heat, and simmer for 10 minutes, stirring occasionally.

Stir in 1½ cups of the milk, the sugar, thyme, salt, and pepper and cook over low heat. Combine the cornstarch and the remaining ½ cup milk and stir until smooth. Gradually add the cornstarch mixture to the corn mixture, stirring constantly until dissolved. Cover and cook for 10 minutes, stirring often, until thickened and bubbly. Sprinkle with the crumbled bacon to serve.

Yield: 4 to 6 servings.

Source: Adapted from Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room.

Contact Mary Bilyeu at: mbilyeu@theblade.com or 419-724-6155.

First Published September 16, 2014, 4:00 a.m.