Wishwell Farms began as a dairy and grain operation four generations ago, and grain farming remains an important part of the operation today. After the dairy was sold in 2001, the farm shifted its focus toward growing vegetables for the fresh market, with the vast majority sold directly to customers through numerous farmers’ markets and two satellite locations. A small
portion is also supplied to local grocery stores and restaurants.

What started in the 1990s as a way to sell extra sweet corn from the family garden has grown into a thriving business. What once helped pay for college tuition is now a full-time livelihood for Jason Wish and his family, employing around 25 seasonal team members during the summer months.

The name “Wishwell” comes from both our family name and our history. In the 1930s, Frank Wish operated a milk bottling company in Bellefontaine called “Hopewell Dairy.” When the Wish farm needed a name for their registered Holstein herd, the family adopted “Wishwell,” since “Hopewell” was already in use—a name that has carried forward ever since. 

In 1998, produce sales moved from the family garage to our location on U.S. Route 68, which served as our primary retail location for 25 years. In 2023, we made the decision to close the on-farm market and shift our marketing strategy to better serve customers through farmers’ markets and satellite locations.

Today, we grow vegetables on approximately 60 acres along with several greenhouses. Our most popular crops include sweet corn, tomatoes, green beans and melons, along with a wide variety of other vegetables. We also offer additional fruits and produce sourced from other farms to provide a complete selection for our customers.

Our growth has been driven by our customers. We take pride in offering only the highest quality produce, carefully selecting varieties for flavor, appearance, and performance. Each year, we continue to expand and adapt to meet demand.

In 2002, we began producing our sweet pepper relish using an old family recipe and vegetables grown on the farm. The response was so strong that a hot version was introduced the following year. In 2011, we opened a certified kitchen in our original milk house, where we continue to make our relish in small batches. This space also serves as our maple syrup operation and is where we produce seasonal salsas.

Today, Wishwell Farms continues to grow and evolve while staying rooted in the values and
traditions that built it.