Blog

How about that sunshine yesterday!  This time of year sunny days are hard to come by and we enjoyed every minute of it!  I took some time walking around the greenhouses, pictures just look better with some sun.  I am going to share them with you today!

We would love to see you this week!

Crisp Farm Store – 5888 120th Ave, Holland

• Monday & Tuesday, 8am – 6pm.
• Wednesday, 8am – 4pm.
• Thursday, Closed.
• Friday, 8am – 6pm.
• Saturday, 8am – 5pm.

Kalamazoo Farmers Market – 1204 Bank Street, Kalamazoo

• Saturday, 8am – 1pm.

Muskegon Farmers Market

• Closed this Saturday, open again January 10.

The greenhouses are filled with greens, the cold storage are stocked with root veggies and we are even harvesting in the field yet.  Check out this video of them harvesting brussels last week.

Even though the weather is chilly, our market tables will be full of everything you need to brighten up your meals this winter.

• Kalamazoo Farmers Market: Saturday’s, 8am – 1pm. **We are not moving this year!  Staying right on Bank Street.
• Muskegon Farmers Market: Saturday, 8am – 1pm.
• Crisp Farm Store: Monday – Friday, 8am – 6pm & Saturday, 8am – 5pm.

PS – Need some gift ideas for that hard to shop for person?  Check out our online store.

What It Is:

Through our subscription box (CSA), you receive a box of locally grown produce — weekly, every other week, or once a month — depending on what works for your household.
Each box is completely customizable: before delivery you’ll receive an email, listing what’s planned for the week, and you can swap out items you don’t want — for example, replacing a bag of carrots with extra apples. You can also add extra items from a selection of farm produce and goods from partnering local businesses.

Flexible & Convenient:

• Going out of town? No problem — you can pause (put on hold) your share at any time without being charged.
• Payment is handled automatically: your card is kept on file and charged each time you receive a box.
• Pick up is available at Bronson!  Pick up at the Terrace Café on Thursday’s, 2pm – 6pm.

Subscription Options:

• Weekly Share — ideal for those who love fresh produce all the time.
• Every-Other-Week Share — good for smaller households or occasional users.
• Monthly Share — a lower commitment option, great for trying out the program.

Customization & What’s in the Box:

• Each Wednesday night (the week before your scheduled delivery), you’ll receive an email with what’s planned for your box. From that email (or by logging into your account), you can make swaps or add-ons.
• You have until Sunday at 10 am to customize.
• The base share price is $22.00; if you swap in items above that value, the extra will be charged to your card.
• Box contents vary by season and by what you select — there is never a “one-size-fits-all” box.

How to Sign Up: 

• Start by creating an account. HERE is the link.
• Once you have the account created you can sign up for your share.  HERE is a video showing you how to sign up.

Any questions please feel free to email [email protected].  THANK YOU for supporting your local farmers!

Vegetables

• 1 lb Brussels sprouts, trimmed and halved

• 3 medium carrots, peeled and sliced on the bias

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes

• 2 parsnips, peeled and sliced into ½-inch pieces

Seasoning & Oil

• 3–4 tbsp olive oil

• 1 ½ tsp kosher salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika (or regular paprika)

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• 1 tbsp fresh rosemary, chopped (or 1 ½ tsp dried)

Optional Add-Ons 

• 2 tbsp maple syrup OR honey for a glaze

• ½ cup toasted pecans or walnuts

• ½ cup dried cranberries

• Zest of 1 orange

Instructions

1. Preheat your oven to 425°F.

2. Prep the veggies so they are roughly equal in size.
   (Brussels halved, sweet potatoes cubed, carrots/parsnips sliced.)

3. Season:
   In a large bowl toss vegetables with olive oil, salt, pepper, garlic powder, paprika, thyme, and rosemary.
   If using maple or honey glaze, add it here.

4. Spread on 1–2 baking sheets in a single layer.
   Overcrowding leads to steaming, not roasting!

5. Roast 35–45 minutes, stirring once halfway through.
   Veggies should be deeply golden and tender.

6. Finish & Serve:

   • Add toasted nuts and dried cranberries

   • Add orange zest for brightness

   • Adjust salt if needed

Just a quick note to let you know that we will be having our annual Thanksgiving Sale this Saturday! Purchase 6 produce baskets and get 1 free. 

• 2 ½ cups cranberries
• 1 ½ cups sugar
• ¾ cups melted butter
• 1 cup flour
• 2 beaten eggs
• 1 tsp vanilla

1. Put cranberries in the bottom of a buttered deep pie dish.  Sprinkle ½ cup sugar over berries.
2. Beat together: melted butter, sugar, flour, eggs and vanilla.
3. Pour mixture over cranberries.  Bake for 30 – 40 minutes at 375 degrees.

• Market at the Farm in Holland (5888 120th Ave, Holland): Monday – Friday, 8am – 6pm & Saturday, 8am – 5pm.
• Kalamazoo Farmers Market: Saturday | 8am – 1pm.
• Muskegon Farmers Market: Tuesday, Thursday & Saturday | 8am – 2pm.