Blog

We want to say a big THANK YOU to each & every one of you!

Thank you so much for your support this past season. Thank you for your kind words and smiles.  Thank you for coming to see us each week!

We are having our annual customer appreciation sale this Saturday, November 20.   Purchase 6 produce baskets get 1 free!

Stock up on all of the veggies you will need for your Thanksgiving meals.

Here is what we have available this week:

Cauliflower
Salad Mix
Kale
Chard
Collards
Cranberries
Celery Root
Fall Squash
Brussel Sprouts
Apples
Pie Pumpkins
Cabbage
Radishes
Carrots
Potatoes
Parsnips
Turnips
Rutabaga
Beet
Onion
Leek
& So much more!

Find us at the Muskegon Farmers Market, Kalamazoo Farmers Market & Crisp Country Acres Farm Store.

Thank you again for supporting our farm and family.

Fresh cranberries season is here!

This recipe was recommend by a fellow farmer and it is one of our favorites!

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.

Pick up some fresh cranberries at the markets this week and give it a try!

Enjoy!

– Lindsey

PS – The markets are still open!  HERE is where you can find us.

Are you carving pumpkins this year?

It is definitely on our fall bucket list and the kids are excited to pick out their perfect pumpkin.

While you are carving all of those fun faces make sure you save the seeds!  Pumpkin seeds are super nutritious and very tasty!

Here are a few pumpkin seed recipes for you to try out.

Have not gotten your pumpkins yet?  Stop by the farm store or the Muskegon Farmers Market to pick them out!  We have big pumpkins, little pumpkins, orange pumpkins and yellow pumpkins.  Pretty much every kind of pumpkin you could want! 🙂

Enjoy this fall season, we can’t wait to see you!

– Lindsey

PS – The markets are open!  Find us at the Kalamazoo Farmers Market, Muskegon Farmers Market & Crisp Country Acres farm store each week.  Here you can find out the hours and address of each market.

What a beautiful fall we have been enjoying! I love to see the trees starting to turn.  These cool mornings and warm days have been so nice.

It has been a bit deceiving, hasn’t it?!  It does not seem like the first of October.  It feels like we have a long time before winter will arrive, but it will be here soon!

Every extra moment has been spent harvesting here at the farm.  It is time to get the pumpkins and fall squash picked up and the root crops harvested.

Potatoes have been a big focus the last few weeks and we are hoping to get them finished up this week.  Here is a video I posted last week of harvesting potatoes.  We are so thankful for this harvester!  It is much faster and much more efficient than picking them up by hand.

All of the potatoes are now available at the farm store and at the markets.  We grow red skin, russet, yukon gold, white, blue and butterball.

What kind of potato is your favorite?

PS – Want to make sure you get all of the fresh produce this winter?  Join our winter CSA produce box program!  Find out all of the details HERE.

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.

Delicata Squash – Also known as the sweet potato squash, it has a consistency similar to a sweet potato with a bit more earthy flavor. The skin is edible and 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  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 sure you add a trip to the market to your plans for this Saturday!

It is going to be a beautiful weekend.  Come on by and get everything you need for your weekend parties!

Our tables will be filled with…

Colorful peppers and beans.
Broccoli, cauliflower and tasty carrots.
Greens like lettuce, kale, chard & collards.
Sweet candy onions and sweet corn.
Celery, peaches, plums, pears and apples.
Zucchini, summer squash and pickles.
Tomatoes, oh so many tomatoes!
Local meats (Burgers for grilling!) and eggs.

Here is where you can find us:

– Muskegon Farmers Market
– Kalamazoo Farmers Market
– Crisp Country Acres Farm Store

Have an amazing weekend and we can’t wait to see you soon!

Lindsey

PS – Do you want to preserve tomatoes this season?  Now is the time.  We will have a huge selection of tomatoes for canning this weekend. They are prime right now, so don’t delay!

Summer produce is at its peak.  Now is the time to be preserving local produce for winter!

Here are a few things that are prime right now:

Tomatoes (Regular tomatoes & Roma)
Green Beans
Peppers (Sweet bell, jalapeno, cherry bomb & sweet banana)
Celery
Peaches (Red havens)
Zucchini
Pickles

Fresh salsa is another favorite this time of year.  Here are a few recipes to try out.

Enjoy the last few weeks of summer. We look forward to seeing you all soon!

Lindsey

PS – Wondering where to find our produce?   Here is a list.

It’s National Farmers Market Week!  This is a great time of year to visit the markets.  All of your summer favorites are now available!

To celebrate National Farmers Market week are doing an Eat the Rainbow challenge!

A few weeks ago a family was picking out produce to do a color themed meal.

They had decided to go with purple – picking out purple potatoes, purple cauliflower and purple beans.

I thought that this was such a fun idea! Now is the perfect time to do something fun like this with all of the colors that are available.

Here is how it works:  Get your family involved!  Pick a color and then head to the markets or farm store to pick a variety of veggies that are that color.

To enter the contest please take a picture of your meal and  post the picture on social media and tag us.  Or you can reply to this email and send a picture.

4 winners will be chosen Saturday, August 7 for a $10.00 gift card to be used at the farm store or markets.

Can’t wait to see what you all make!

PS – Not sure where to find our produce?  Here is a list.

The summer abundance is here and it is time to enjoy it!  Here are some of my favorites we have growing right now.

Pepper season is just getting started!  Right now you will find green, yellow & purple bell peppers available.  What about the red peppers?  Don’t worry, those will be coming!  The peppers start out green and will turn red as the season goes on.  We also have jalapeno and sweet banana peppers we are picking right now.  Habanero’s will be ready soon!

Sweet candy onions are a favorite around here!  They are delicious on the grill, roasted or added to salads.

The summer heat means there is a lot of zucchini & summer squash!  We harvest this summer crop every Monday, Wednesday & Friday.

Ahh, tomatoes!  These tomatoes are full of flavor and a perfect addition to your sandwiches, burgers, salads or just enjoy by the slice. 🙂

New Potatoes.  What makes them “new”?  They are dug while the plants are still green.  Making the skins super thin & tender.  No need to peel these potatoes!  Make sure to keep your new potatoes in a bag or container in the fridge.

Sweet corn is ready!  How do you enjoy your sweet corn?  Boiled, grilled?  Find a few new recipes for sweet corn HERE.

It’s time to enjoy some local produce!  Find us at these local markets:

• Muskegon Farmers Market:  Tuesday, Thursday & Saturday | 8am – 1pm.
• Trufant Market: Thursday | 7am – 12pm.
• Kalamazoo Farmers Market:  Saturday | 7am – 2pm.
• Crisp Country Acres Farm Store:  Monday – Friday | 8am – 6pm & Saturday | 8am – 5pm.

See you soon!

Lindsey

Last week I posted a picture of celery on facebook and asked how people used their celery.

Do you eat it raw, dip it in peanut butter or veggie dip?

One person commented that she adds the celery leaves to her salad.  What a great idea!   A fun summer twist to add to your salad.  I added them to my salad yesterday and it was delicious.  Give it a try this week!

The summer produce is in full swing now.  New potatoes (Red, white, blue & butterball) bunched baby carrots, cabbage, cauliflower, tomatoes, cucumbers, zucchini and so much more is now being harvested for you!

Here is where you can find us:

• Muskegon Farmers Market:  Tuesday, Thursday & Saturday | 7am – 1pm.
• Kalamazoo Farmers Market:  Saturday | 7am – 2pm.
• Trufant Flea Market:  Thursday | 7am – 12pm.
• Crisp Country Acres Farm Store:  Monday – Friday | 8am – 6pm & Saturday | 8am – 5pm.