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CSA Recipes
Here are few recipes we are loving this winter:
Farm Market Breakfast (We often make this or a variation for lunch.)
Have a great week!
How to get the most out of your root veggies!
Winter is here.
Gone are the days of fresh green beans and sweet corn.
So, the question is…
I want to eat local, but what do you have available in the winter? Greens, apples, brussel sprouts, cabbage and ROOT VEGGIES!
Root veggies are full of flavor and nutrients. They store well and are just plain delicious!
Are you ready to give the root veggies a try? First, let start out with what they all are:
What do they taste like?
Beets: We grow 2 kinds – Gold and Red. Gold beets are the most mild beet that we grow. They do not have a strong earthy flavor and are great for a person who does not like red beets. Never tried beets before? I always recommend you start out with the gold beets. Red beets are your traditional earthy beet flavor.
Rutabaga: Rutabaga is a creamy color on the bottom with a purple top. They are more milder in taste than a turnip, often substituted for potato when mashing.
Turnips: Turnips are very white on the bottom with a purple top. They taste like a cabbage/radish cross.
Parsnip: They look like a white carrot, but have a thicker skin. They are sweeter than a carrot when cooked. I would not recommend eating parsnips raw.
Radish: These come in lots of colors & varieties. They have a spicy, peppery flavor. I highly recommend giving the watermelon radishes a try. They look plain on the outside, but inside they are full of color!
Celery Root: This odd looking veggie does get the attention it deserves! It tastes just like celery. Great to be eaten raw, added to salads, roasted or for soups.
Carrot: Carrots come in all colors. Our carrots are super sweet and delicious raw or cooked.
Potatoes: We grow a potato for every dish! Red skin, russet, white, purple, butterball, yukon gold, fingerling & sweet. All different flavors, all delicious!
Onions: Available in red or yellow. Onions are a great addition to many meals!
How to I store them?
Keep your root veggies for weeks in a bag or container in the fridge.
What do I do with them?
The first thing I always recommend to do is roast them. Roasted veggies can bring out completely different flavors, often making the sweeter. Here is how we recommend to roast them.
Need more ideas? Check out the recipe section on our website for more recipes. The recipes are organized by the crop along the right hand side. Find the veggie you are looking for and click on it for more ideas.
Along with the root veggies we also have greens, brussel sprouts, potatoes, fall squash, onions, apples, eggs, meats and more available so you definitely won’t be going hungry this winter.
What is your favorite root veggie? Let us know below!
Reaching Your 2021 Health Goals
Happy New Year!
2021 has arrived and with it comes the new years resolutions.
Did you make any resolutions this year? Was healthy eating one of them?
We are here to help!
Finding some good healthy recipes can be hard. We have a great variety of them available on our website. Soups, side dishes, root veggie salads and more delicious options. Check out all of the recipes and give a few a try the next few weeks!
Yes, it is winter in Michigan, but we have a great selection of local food available for you.
Some of my favorites right now? Sweet potatoes, rainbow carrots, cabbage, leeks & salad greens. We also have tons of potatoes, parsnips, microgreens, kale, apples, beets, brussel sprouts, celery root, cranberries, fall squash, onions, radishes, rutabaga, swiss chard, spinach, honey, eggs, local meats & more!
Here is where you can find us:
Crisp Country Acres Farm Store – Open Monday – Friday, 8am – 6pm & Saturday, 8am – 5pm.
Muskegon Farmers Market (Outdoors) – Saturday, 8am – 12pm.
Kalamazoo – Michigan Egg Exchange (Outdoors in the parking lot) – 923 Walter Street, Kalamazoo. Right around the corner from the Kalamazoo Farmers market. Open Saturday’s, 8am – 12pm. Otto’s chicken will also be there.
Looking forward to a great 2021. See you soon!
Don’t have an empty freezer this winter!
We can help!
If you have a big freezer that needs to be filled purchasing a 1/4 beef is a great option for you! A 1/4 beef is the best because you get a variety of all cuts including steaks, roasts, stew meat and ground beef. Quarters are available. Check out all of the details here. Email lindsey@crispcountryacres.com to reserve your spot!
Have room for just a little of everything? Our bundles are a perfect fit for you. Prices range from $50 – $100. Available in both beef and pork! Here are all the details. Email lindsey@crispcountryacres.com to order.
Thank you for supporting your local farmers!
Looking for Christmas gift ideas?
Thank you!
This Saturday stock up on everything you need for your Thanksgiving meals with our customer appreciation sale!
Purchase 6 produce baskets and get the 7th one free!
Here is what we are expecting to have available:
Carrots, beets, turnips, rutabaga, parsnips, cabbage, broccoli, cauliflower, cranberries, brussel sprouts, lettuce, leek, chard, kale, celery, spinach, salad mix, arugula, fall squash, potatoes, celery root, radishes, onions. We will also have eggs, apple cider, meats & more!
Find us at these local markets:
- Crisp Country Acres Farm Store
- Musekgon Farmers Market
- Kalamazoo Farmers Market
We are so thankful for you and the support you show to our family.
Happy Thanksgiving!
The Visser Family
Thanksgiving Boxes
This variety box of local produce will make sure that your Thanksgiving meals are a hit!
We are offering 2 options this year:
Thanksgiving Box – $22:
- 2# cranberries
- 1 butternut squash
- 5lb Yukon Gold Potatoes
- 3# carrots
- 4# apples
- 3 yellow onions
Deluxe Thanksgiving Box – $35:
- 2# cranberries
- 1 butternut squash
- 5lb red skin potatoes
- 3lb carrots
- 4lb apples
- 3 yellow onions
- 2lb brussel sprouts
- 3lb beets
- 3lb parsnips
Order bundles online HERE. You can find them under the bundles category. Schedule to pick up your box at the farm or at the markets when checking out.
Any questions please email lindsey@crispcountryacres.com.
Happy Thanksgiving!
Move over pumpkin pie. Nantucket pie has become our favorite!
Earlier this week my daughter Ellie made this pie for us. It is simple and DELICIOUS!
Nantucket Pie
2 1/2 cup cranberries in the bottom of a buttered deep pie dish.
Sprinkle 1/2 cup sugar over the berries.
Beat Together;
3/4 cup melted butter
1 cup sugar
1 cup flour
2 beaten eggs
1 tsp vanilla
Pour butter, sugar flour, eggs and vanilla over cranberries and bake for 30 – 40 minutes at 375 degrees.
Did you know cranberries are grown in Michigan?
We had no idea until we moved. There are cranberry bogs just down the road from our house and we thought our customers would enjoy them just as much as we did. They are a fun treat this time of year.
What is your favorite cranberry recipe?
Everything you need to know about fall squash!
We often get asked at market about the fall squash. Everyone knows what butternut is, but what about the others? What do they taste like? Can you cook them the same?
This fall squash guide will make you feel confident enough to try them all and enjoy everything this fall favorite has to offer.
WHAT KIND OF SQUASH IS THAT?
Butternut Squash – This customer favorite features a bright orange flesh with a sweet taste. It stores well.
Acorn Squash – This squash features a sweet, nutty, mild flavored squash. Acorn squash stores well.
Buttercup Squash – Buttercup squash has a nutty earthy flavor with a touch of sweetness. Buttercup squash stores well.
Ambercup Squash – This sweet, smooth squash is a family favorite! It can be used interchangeably with pie pumpkin. It stores well.
Sweet Dumpling Squash – This squash makes a perfect bowl for cooking your meal in. It is a sweet squash also comparable to a sweet potato. It stores well.
Spaghetti Squash – By scraping the flesh of this squash you will get strings comparable to noodles. This is a great pasta alternative!
HOW TO STORE WINTER SQUASH:
Most fall squashes can keep well into the winter. Lay them out in a cool dark spot. Check them occasionally for soft spots, using those first.
HOW TO COOK WINTER SQUASH:
Bake – Cut smaller squash (like acorn squash) in half; scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their centers. Bake in a preheated 350 degrees oven for about 30 minutes, or until easily pierced with a fork.
Microwave Method – Cut the squash in half and discard seeds. Microwave on high for seven minutes per pound.
Roast – Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper, and drizzle with brown sugar, maple syrup, or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees Oven. Roast the squash until the skin is blistered, browned, and the flesh is tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.
Boil – Cut the squash in half and discard the seeds. Peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender. Let the chunks cool, then purée the flesh in a food processor or mash. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.
Side Note: Make sure to save the squash seeds! You can cook them just like pumpkin seeds for a delicious healthy snack!
HOW TO FREEZE WINTER SQUASH:
Fall squash is very easy to freeze! We typically cook a whole oven full at one time. Cut the squash in half and scoop the seeds out. Place in a pan with water in the bottom. Cover. Bake until soft and scoop out the squash. Mash until you have the consistency you like. Place in freezer containers or freezer bags.
Ready to give them try? Stop by the farm store or farmers markets and pick out a few kinds to try out!
Make your own canned pumpkin!
Make your own pumpkin from pie pumpkins!
How to cook pie pumpkin:
1. Stop out at the farm store or market and pick up some pie pumpkins. 2. Cut pie pumpkin in half and clean out cavity.
3. Place flesh side down in a cake pan or cookie sheet with sides. Add a little water. 4. Bake at 350 degrees for 1 ½ hour or until pumpkin is fork tender.
5. Scrape out and mash or puree in the blender.
Have extra from your pumpkin recipe? You can freeze it for future use.
How to freeze pumpkin:
1. Cook as above.
2. Place pumpkin in a container leaving 1 inch head space. Make sure pumpkin is completely cooled before freezing
Here is our favorite pumpkin pie recipe:
Ingredients:
- 2 eggs
- 1 c. brown sugar
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. nutmeg
- ½ tsp. salt
- 2 c. cooked mashed pumpkin
- 12 oz can evaporated milk
- 1 unbaked pie shell
Directions:
Beat eggs until frothy. Add remaining filling ingredients in order; beat just until blended. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce to 350 degrees and bake 45 minutes longer or until an inserted tooth pick comes out clean.
As always, thank you for your support. We look forward to seeing you soon!
– Crisp Country Acres