Growing you delicious food!

Crisp Country Acres is a family-owned farm in Holland, Michigan dedicated to connecting our community with fresh, sustainably grown produce.

Growing Connections: Your Family and Your Food

People have become disconnected from their food.

They don’t know where their food is coming from, and this can leave them feeling unsure about what is safe to feed their families.

People don’t know what real food tastes like.

Carrots are supposed to be sweet. (The bagged “baby” carrots in the store do NOT taste like carrots!) Tomatoes are supposed to be juicy.

You deserve to eat food that tastes good!

That is why we are here.

As parents we understand how hard it is to know what to feed your family.

Our mission to provide you with high quality, good tasting food that you feel good about taking home to your family.

Stop by and see us soon, we look forward to meeting you!

Farm to Table – Year Round

Our family proudly farms 153 acres of produce, utilizing greenhouses and cold storage to extend our growing season and ensure fresh produce is available year-round.

You can find our produce at local farmers markets, several area restaurants, and through our year-round CSA program. Additionally, our farm market is open year-round, right here on the farm.

Farming is more than a job for us; it’s a way of life and a passion. We cherish planting, nurturing, and harvesting our crops, and sharing them with our community.

Thank you for supporting our farm and family!

~Mitch, Lindsey, Ellie, Ben, Jon, Mary-Jo & Nathan Visser

The VanderZwaag Homestead
The VanderZwaag Homestead

Rooted in History, Growing for Tomorrow

Old photographs tell stories that words often cannot—revealing the deep farming traditions woven through our family’s history. These cherished images remind us of the generations who have worked this soil before us, creating a legacy that has beaten remarkable odds. Today, only 3% of farms survive beyond the fourth generation. Thanks to our ancestors’ dedication and our loyal customers’ support, we’re proudly raising our children as the sixth generation of farmers on this special land.

The VanderZwaag family first settled here after the Civil War, when Bartelt VanderZwaag likely used his military earnings to purchase the property on 120th Avenue in the small community of Crisp, Michigan.

Though our farm has evolved over the decades, its heart remains the same. The original farmhouse still stands, connecting us to our beginnings. While the first barn was lost to fire, its 1899 replacement continues to serve us daily—no longer housing cattle and hay, but now containing our modern coolers and cold storage facilities.

Throughout the years, this land has nurtured cattle, hogs, soybeans, wheat, hay, corn, and pickles. For a time, it even operated as a dairy.

In 2013, Doug, Mitch & Jon Visser established Crisp Country Acres with a straightforward mission: connecting families with fresh, delicious, and trustworthy produce.

What Makes Us Different?

We don’t simply grow food—we grow HEALTHY food.

We’re committed to producing vegetables and fruits that burst with both flavor and nutrients. While we embrace many sustainable practices, regenerative farming stands at the forefront of our priorities.

Our goal is twofold: delivering produce that not only delights your taste buds but also provides the essential nutrients your family needs, all while nurturing our land so that our family can continue this farming tradition for another 150 years and beyond.

Opening week at the Farmers Markets!

It's opening week for the summer farmers markets! We are ready to get this season started. Here is where you can find us this summer: Muskegon Farmers Market | Tuesday, Thursday & Saturday, 8am - 2pm. Trufant Market | Thursday, 7am - 12pm. Kalamazoo Farmers Market...

Eat What’s Fresh

Great news from the farm! We're excited to announce that we are now harvesting 3 new crops: Cherry Tomatoes - These sweet gems are bursting with flavor! Perfect for salads, snacking, or a quick pasta dish. Cucumbers - Grown in the greenhouse - these cucumbers are...

Mark Your Calendar! Farm Adventures Await at Crisp Country Acres

After testing the waters with events these past couple years, we've seen firsthand how much joy comes from watching families connect with the farm.   Those experiences have inspired us to create even more opportunities for you to make memories here!   We're thrilled...

Our Favorite Crunchy Lettuce Salad

There's nothing quite like the crisp, refreshing taste of just-harvested lettuce, and we're excited to share that our greenhouses are bursting with beautiful greens right now! Looking for a simple way to showcase these beautiful greens? Try this family-favorite...

Spring is here! See some proof at the farm.

The weather has been all over the place, and I know those sudden cold days can be such a letdown when we're all craving consistent warmth. I wanted to share some photos from the farm this week as living proof that spring really IS happening, despite what the...

Meet the Newest (and Cutest) Members of Crisp Country Acres!

We have some exciting news to share - our animal barn has some adorable new residents! We've welcomed a few baby goats to the farm family, and they're already bringing so much joy to everyone who meets them. As you can see from the photo, they're pretty irresistible...

The First Seeds Are In! Your Spring Produce Preview

The day we've all been waiting for has finally arrived! We're excited to share that field planting season has officially begun at Crisp Country Acres, and we couldn't be more thrilled to get back into the field. The weather last week was amazing!  We prepped the field...

Spring Greens with Honey-Balsamic Vinaigrette

Ingredients For the Salad: 6 cups mixed salad greens (try a combination of baby spinach, and tender spring mix) 1 cup fresh apples, chopped 1/2 small red onion, thinly sliced 1/3 cup crumbled goat cheese or feta 1/4 cup sliced almonds or candied walnuts 1/4 cup thinly...

Root Vegetable Soup

Ingredients For the Base: 2 tablespoons olive oil or butter 1 large onion, diced 2 cloves garlic, minced 3 carrots, peeled and chopped 2 parsnips, peeled and chopped 2 medium turnip, peeled and diced 3 medium potatoes, peeled and cubed 6 cups vegetable or chicken...

Taste the First Flavors of Spring

Spring is finally almost here on the farm, and we couldn't be more excited! The plants are really waking up here in the greenhouse.  With the longer, sunny days you can almost watch the plants grow.    We are celebrating Spring by offering a Spring Harvest box! Each...

Memories & Growing: A Family Farm Story

Last week I spent some time at my grandma's house.  We were chatting and ended up talking about family history and she got out a box of pictures.  We spent a couple of hours looking at all the pictures dating back to the late 1800's. We even found an original marriage...

Glazed Beets

3 tablespoons dark brown sugar 2 tablespoons orange juice 1 tablespoon unsalted butter ¼ teaspoon salt ¼ teaspoon freshly ground pepper 3 cups steamed cubed beets, ½- to 1-inch cubes Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick...

Greens & Beans

  1 red onion, thinly sliced 2 tablespoons minced garlic or to taste 5 cups collard greens, stems discarded and leaves chopped 3/4 cup water, or as needed 1 tablespoon brown sugar 2 teaspoons cider vinegar 1 teaspoon crushed red pepper flakes, or to taste salt...

Braised Kale

1 bunch kale 2 tablespoons extra-virgin olive oil 8 garlic cloves, chopped 3/4 cup lower-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 ounce grated Parmesan 1. Strip the kale leaves from the tough stems. Discard the stems; coarsely chop the...

Kale & Feta Salad

1/3 cup feta cheese 1/4 cup currants 1/4 cup toasted pine nuts 1/3 cup feta cheese 1/4 cup currants 1/4 cup toasted pine nuts 1 bunch kale, large stems discarded, leaves finely chopped Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the...

Cranberry Beans

1 pound dried cranberry beans 1/2 cup extra virgin olive oil 2 onions, finely diced Salt and freshly ground black pepper 2 cloves garlic, minced 1/4 cup chopped parsley Lemon wedges, for garnish Wash and pick over the beans. Place in a pot, cover generously with water...

Cannellini Bean Recipe

Ingredients 2 1/2 cup cannellini beans 3 tablespoons olive oil 2 onions, chopped 3 cloves garlic, chopped 1 1/4 cup carrots, chopped 1 1/4 cup celery, chopped 1/2 cup fresh or canned tomatoes 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 1 tablespoon...

Navy Bean Soup

1 (16 ounce) package dried navy beans 7 cups chicken stock 1/2 cup butter 4 carrots, chopped 1 onion, chopped 1/2lb bacon Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours. In a large pot over medium heat, combine the beans...

Root Vegetable Mix

Ingredients: 1 celery root, peeled 4 carrots, peeled and cut 3/4lb parsnips, peeled and sliced 1 onion cut salt and pepper 3/4lb turnips, peeled, halved horizontally, and each half quartered 3 tablespoons olive oil 2 tablespoons chopped parsley Directions: 1. Adjust...

Zesty Sauteed Swiss Chard

1 1⁄2 tablespoons butter 1 1⁄2 tablespoons olive oil 2 garlic cloves, minced 1 pinch dry crushed red pepper 2 bunches swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces Juice of 1/2 lemon salt Directions Melt butter and oil in heavy large pan over...

Beet Salad with Goat Cheese

4 medium beets - scrubbed, trimmed and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup salad greens 1/2 cup frozen orange juice concentrate 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil goat cheese to taste (I prefer the honey goat cheese, also...

Spinach Egg Bake

Ingredients: 4 cups of fresh spinach 1-2 tsp. olive oil (depending on your pan) 1 1/2 cups low-fat mozzarella 1/3 cup thinly sliced onions 8 eggs, beaten salt and pepper to taste Instructions: Preheat oven to 375F. Spray an 8 1/2 inch by 12 inch glass or crockery...

Garlic Butter Carrots

Ingredients: 2 pounds carrots, diagonally cut into about 2 to 3-inch pieces 5 tablespoons butter 4 garlic cloves, minced ¼ teaspoon salt ¼ teaspoon fresh ground pepper chopped fresh parsley, for garnish Instructions: Preheat oven to 425F. Grease a baking sheet with...

Sauteed Kale

  • 1 bunch kale • 1 tablespoon olive oil • 1 teaspoon minced garlic 1. Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard...

Creamy Sweet Potato Soup

3 large sweet potatoes 3 (14 ounce) cans low-sodium chicken broth 1/4 cup brown sugar, or more to taste 1/2 teaspoon salt (to taste) 1/4 teaspoon ground nutmeg Black pepper to taste Cayenne pepper to taste 1/3 cup heavy cream 1. Preheat oven to 350 degrees F (175...

Southwestern Fiesta Chicken

Ingredients Cilantro Lime Rice 1 cup long grain white rice 2 cups water 1 teaspoon salt juice of 1 lime 2-3 tablespoons cilantro, chopped For The Chicken 1 pound boneless, skinless chicken breasts 1 envelope (3 tablespoons) taco seasoning 2 tablespoons olive oil 2...

Parsnip Banana Bread

Ingredients 1/2 pound parsnips (about 2 large or 3 medium), peeled and sliced into 1/2-inch thick rounds 1/4 cup sour cream or Greek yogurt (any fat percentage) 1/2 pound very ripe bananas (about 2 large or 3 medium) 1/2 cup packed light or dark brown sugar 4...

Green Bean Pasta Salad

Ingredients 4 ounces penne (1 1/4 cups) 4 ounces green beans, halved crosswise (about 1 cup) 1 cup red or kidney beans, rinsed 1/4 cup chopped fresh parsley 2 tablespoons grated Parmesan 2 tablespoons olive oil 2 tablespoons fresh lemon juice salt and black pepper (to...

Hold the Chicken Salad

1 bunch celery, chopped 1 red bell pepper, chopped 1 cup alfalfa sprouts (optional) 1 medium Vidalia onion, diced 1 cup sunflower seeds, toasted 1 cup grapes, halved or quartered (or apples will do) ½ cup (vegan or regular) mayonnaise Mix and enjoy! I add about a cup...

Calico Slaw

8 ounces white cabbage, shredded 8 ounces purple cabbage, shredded 1 carrot, peeled, shredded 1 cup mayonnaise or veganaise (See Below) 1 tsp dry mustard 2 Tbsp raw apple cider vinegar 1 tsp salt 2 ½ tsp raw honey ½ tsp celery salt Put cabbage in a large bowl. Combine...

Asparagus Omelet

makes 2 servings (serve w/salad for dinner, or double for breakfast for the family) 1-2 Tablespoons extra virgin olive oil 6 asparagus spears (5 ounces) cut into 1-inch pieces 1/2 small onion, chopped 1 clove garlic 3 eggs, beaten 1 teaspoon freshly chopped herbs 1/4...

Sauteed Carrots and Leeks

Sauteing vegetables brings out their natural sweetness. Serve with any poultry or fish dish. Makes 2 cups 2 tablespoons extra virgin olive oil 2 leeks, white part only, cleaned and cut into strips (or use green onions??) 1 clove garlic 3 carrots, peeled and julienned...