of the year. Seedlings are cultivated for spring plant sales. Summertime brings raspberries, early apples, peaches and other produce. After Halloween, there are Christmas trees and other decorations to sell, as well as the last apples and cider. The bakery makes everything from scratch, employing three to four full-time workers. Jars line the walls and aisles, their contents made specially with the Apple Barn label: pickles, jams, jellies, sauces and salsas, as well as other edibles, such as Amish noodles. Almost all are produced closeby. “I was doing the local thing way before it was trendy,” says Johnson, who also makes the fudge and caramels. “I can’t boil water, but I’m good at them,” she says.

Even with the expansion, fall remains the Apple Barn’s busiest season, and apples are still king. The orchard grows 19 different varieties, also plums, and pears. Families make pilgrimages to buy fresh cider, mums and select just the right carving pumpkin from a carpet of orange spheres. Busloads of schoolchildren come every morning and afternoon to take tours.

Johnson is a bundle of energy; seemingly here, there and everywhere at once, still as much in love with this place as she was at first sight. The Apple Barn, 2290 E. Walnut, Chatham. Tel. 483-6236.

Contact Julianne Glatz at [email protected]