Sweet corn season has arrived….

Vegetables in season: Peas: sugar snap, snow peas, and shell outs. Cucumbers, zucchini, yellow summer squash, peppers, beets, fresh-dug new potatoes, onions, green beans, cabbage, eggplant and……sweet corn!! Finally, we are picking our 2nd planting of sweet corn and the ears are nicely filled out, light bi-colored and very sweet. The early variety that we had last week was just the warm-up act for this! We pick our corn daily and sometimes twice a day, to make sure it is always flavorful.

We have it by the bushel now for those who are ready to start freezing or need it for a large cookout. We consider a bushel to be about 5 dozen and bushel pricing is $20. It does help us if you can call ahead to order your bushels so we make sure we have them. 269-244-5690.

While everyone has a tried and true way of fixing sweet corn, if you haven’t tried some of the new techniques which make the husking easy, you really should.

I love being out in the sweet corn field in the early quiet of the mornings….
We have so many green beans right now….please come get some!!

Tomatoes: Given the cool weather we have been running out of tomatoes on some days….sorry, we know that you always expect tomatoes when you come here, so feel free to call ahead to make sure we have those.  269-244-5690.

Picked blueberries on the market are available now: 10-pound boxes: $26, 5-pound boxes: $13, Quarts: $5 or pints for $3.00. The good news given this summer’s cool weather? Blueberries should last until the end of August.

U-Pick Blueberries:  We have a small blueberry field where we offer “small quantity –less than 10 pounds” picking, for those wanting to bring the family out to pick a few blueberries for fun. We open the field if there are berries to pick, but when we get picked out, we close it again for ripening. As such, please call to see if we are open before you come.  269-244-5690. They are $2.00 a pound to pick.

Cut Flowers are available now on weekends.  You can make your own bouquet from sunflowers, gladiolas, zinnias, snapdragons, cosmos, and asters, and we have lots of greens and other interesting “filler” you can use to give your bouquet a final touch. We grow most of our cut flowers on the terrace garden east of the market, and we hope you feel welcome to walk around, look at everything growing, and enjoy this space!

Flowers on the terrace, 7/24.

From the garden: Peas and carrots! Kale and chard! That’s what’s coming out of the garden this weekend. Call ahead if you want anything – I note that the peas and carrots usually sell out within an hour, as does lettuce (and I might have some this weekend). I’ve got plenty of both sweet basil and Thai basil – I recommend the former for tomato-based recipes, pesto, and most raw dishes. Thai basil holds its flavor very well when cooked and I love it in stir fries, iced tea or herbal tea, or Thai basil pesto (I make it without the Thai fish sauce). As a side note, Beth made me a delicious pea and tortellini salad with Thai basil instead of sweet basil and it was a really great twist. You can pick this recipe up on our market along with the peas and the herbs you will need! As always, look for the green tape on the sign that means it was harvested from the yard garden (or “yarden,” in front of the slide).

Everybody has been asking me about the butterflies in the yarden (and why there are so many of them). They’re imported cabbage moths, and they were the bane of my existence all last month. While I’ve seen a lot of them this month, I’ve been quite pleased by how many times I’ve seen a bird or a wasp eat one in midair, or grab a caterpillar for a quick snack. I’ve spotted a lot of frogs lately, which I also find delightful, and in more disappointing news, I captured my first tomato hornworm moth…hopefully this is an indication that an abundance of ripe tomatoes will be here soon. The only insect treatment I use on my garden is a garlic and hot pepper spray when things get really bad as most organic insecticides that kill imported moths also kill bees and other beneficials, so, I take the bad with the good.

Tomatoes, Thai basil, marigolds (to attract beneficial insects), kale, and shiso all growing together in the yarden.

This weekend in the bakery we will have: 

  • Pies: apple, peanut butter, blueberry, cherry, coconut cream, rhubarb, strawberry rhubarb, and fresh blueberry glaze.
  • Cookies: lady bug and frog cut outs, monster (oatmeal, choc chips, m&m’s and peanut butter), zucchini chocolate chip, and lemon.
  • Bread: whole wheat, cinnamon, vegetable and blueberry zucchini.
  • Chocolate coca cola cupcakes.
  • Cinnamon rolls, sticky buns, and cinna-monkeys.
  • Donuts: blueberry, buttermilk, and cherry.
  • Slushies: apple cider and white grape cherry.

If you would like to reserve any baked goods please call us at (269) 244-5690.

This week we started making cinna-monkeys because some of you think our cinnamon rolls are just too big. So check these out, these are cup-cake sized and pull apart—for those who want a smaller treat!

Local meat: We’re currently working under a bacon shortage and won’t be able to get any until next Wednesday or Thursday! However, sausage bacon patties (breakfast sausage with bits of bacon in the mix) are here, as well as spare rib, pork chops, mild links, hot links, breakfast patties, and boneless loin. As always, you can find these things in the bakery freezer on the bottom shelves. Just a head’s up: we price meat by weight, and the packages do vary in size. Feel free to search around for what you need. And a big thank you to Rolling Meadow Farms for not only supplying us but letting Becca take a tour this week.

Happenings on the farm: In making my rounds on the farm this week, I found some twin fawns who had been well taught by their mother already to enjoy our apple trees. Yes, while cute—the amount of damage the deer do to our orchards, vineyards and fields is very discouraging. Some weeks it is difficult to walk the various vineyards, orchards and fields to keep track of everything. These tours are focused on looking for problems like: is anything eating the plants, leaves, fruit or vegetables (this ranges from deer, rabbits to bugs and worms!!), is there mold starting to grow anywhere, does anything look unhealthy, is the soil dry?

However, the tours can also be very gratifying. This week’s discoveries were: the eggplant are finally ready, there are blueberries to pick again, the cabbage heads are beautiful, the apples are coming along nicely, the newly planted orchards are in good shape, and wow…..how could these green bean plants be so prolific??

Cute, but not.

Thanks from all of us here at Corey Lake Orchards for buying local. We hope to see you soon.

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Middle of July, but feeling like middle of November

Vegetables in season:  Peas: sugar snap, snow peas, and shell outs. Cucumbers, zucchini, yellow summer squash, tomatoes, fresh-dug new potatoes, onions,  green beans, kale, some lettuce and cabbage.  And……sweet corn!! We are bringing in sweet corn each day now, it is young and very tender right now….if you like it very developed and mature, better wait until next week.  So far, everyone who has gotten some has loved it and come back for more. A special note about green beans….we have 3 plantings, each planted a week apart ready at the same time. (Are we the only farmer who does this??)  So…..if you need large quantities of green beans, this is the time to get them.  You can pick them or buy them by the bushel right now. Please call ahead to let us know how many you want already picked or to pick.  269-244-5690. Picked blueberries on the market are available now: 10-pound boxes: $26, 5-pound boxes: $13, Quarts: $5 or pints for $3.00.

U-Pick Blueberries:  We have a small blueberry field where we offer “small quantity –less than 10 pounds” picking, for those wanting to bring the family out to pick a few blueberries for fun. We open the field if there are berries to pick, but when we get picked out, we close it again for ripening.  As such, please call to see if we are open before you come.  269-244-5690.  They are $2.00 a pound to pick.

A big thank you to several families who helped us pick our 3 year old bushes….

For anyone trying to pick blueberries now or who wants large quantities, we would recommend Brookside Farms as a great place to go. They are located in Paw Paw, their phone number is 269-657-3500 or find them online at:  http://brooksidefarmsmi.com/

Raspberries: Both red and black raspberries are coming in daily from local farms who grow them for us. These tend to fly off the shelves fast, so you may want to call and have them saved for you.  269-244-5690.

This weekend in the bakery we will have:

  •  Pies: apple, peanut butter, blueberry, cherry,  choco-butter (chocolate/peanut butter), coconut cream, rhubarb, strawberry rhubarb, and fresh blueberry glaze.
  • Cookies: flower, lady bug and frog cut outs, monster (oatmeal, choc chips, m&m’s and peanut butter), zucchini chocolate chip, and lemon.
  • Bread: 12 grain, whole wheat, cinnamon, vegetable and blueberry zucchini.
  • Chocolate coca cola cupcakes.
  • Cinnamon rolls and sticky buns.
  • Donuts: blueberry, buttermilk, and cherry.
  • Slushies: apple cider and white grape cherry.

If you would like to reserve any baked goods please call us at (269) 244-5690. A final note from the bakers: When we were told that there was excess of zucchini this week, we did our best to help use it up, so please try our new blueberry-zucchini bread and let us know if you like it…..The Bakers

These ladybug cookies are adorable!

Happenings on the farm this week:  This week we picked green beans with jackets on.  We also began to cut down the dead cherry trees which got killed in the harsh winter. These jobs were quite comfortable with this week’s “human” weather—-but it is not pepper, corn or tomato weather!!  So far, the tomato plants look great—chock full of green tomatoes.  Also saw baseball size cantaloupe this week.  So we need your continued patience while we all await our heat-loving crops to come in.

Becca’s update:  This weekend I’ll harvest the last of the lettuce for a little while (until autumn lettuce comes in), but I’ve finally got enough cherry tomatoes to sell some. Kale, chard, carrots, scallions, herbs, jalapenos, and perhaps a squash or two should be available. I’ve been trying to have a lot of pre-made bags of basil, cilantro, dill, oregano, thyme, mint, etc. available on the porch, but if you don’t see what you’re looking for please ask me!

This week, we worked on getting the Terrace Garden area by the market ready for customers to experience it.  You are most welcome to step across the parking lot barrier and walk on the wood chip pathways (but please stick to the pathways.)  We would love it if you took a walk to look at all the fun flowers, herbs and vegetables growing. We have a few more signs to finish up but we have been labeling a lot of our plants to make it more “user friendly.”  We like being able to grow such a variety of things close to where you can see them since our fields have always been far away from the market.  If you see one of us working in the garden, we will be happy to answer your questions.  If you would like to learn more about this garden or how things grow, sign up with one of our clerks.  If there is enough interest, we’ll put together some educational sessions.

Denim did his usual good job of guarding us while we worked in the garden

Cousin Michaela Hubbard putting rocks next to the herbs to help mark the walking paths

So from everyone at Corey Lake Orchards, thank you for buying local.

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July Update

So the calendar says it is July, but the weather feels like spring again. No question that there have been some beautiful days in this past week—but in July—we do expect (and need) some hot days in order to bring on the summer bounty of vegetables. Our summer crops – corn, peppers, and tomatoes – are craving more heat and days with sun. So as anxious as we all are for the market shelves to be overflowing with vegetables, patience is required as things are just not ripening.

Vegetables in season:  Peas: sugar snap, snow peas, and shell outs. Cucumbers, zucchini, yellow summer squash, tomatoes, fresh-dug new potatoes, onions, cauliflower, green beans, kale, lettuce and cabbage. And the question of the week: will we have sweet corn this weekend? And our answer is: we are going to try to pick some, but each day that we have checked it this week—it has not changed much (again due to the cool nights and no heat).  Please give us a call before you drive over to see if we were able to pick any.

This year we will have u-pick green beans at various times during the summer.  If you would like to pick some, please call us for an appointment.  269-244-5690.

Fruit:  We finished the sour cherry crop over the weekend, and with not having any sweet cherries or peaches this year due to the harsh winter—July is going to be all about blueberries. Thankfully they are now in season,  delicious this year and really good for you too!  Blueberries rank among the highest in overall antioxidant power.

We only have about 50% of our crop of blueberries this year (yes—that harsh winter again) so we are supplementing our own with blueberries from Brookside farms located in Paw Paw, Michigan.

Picked berries on the market are available now:  10-pound boxes:  $26, 5-pound boxes:  $13, Quarts:  $5 or pints for $3.00

U-Pick Blueberries:  We opened our small blueberry field for a few days this week but it has already been picked out and we now need to wait for more to ripen. We may be able to open it again next week for a few days to finish off our first variety, then we will need to wait until our next variety comes in about July 20th or so.  When we do have our field open, it is for small-quantity picking (less than 10 pounds) and more about being able to bring the family out to pick a few blueberries for fun.

For anyone trying to pick blueberries now or who wants large quantities, we would recommend Brookside farms as a great place to go.  They are located in Paw Paw, their phone number is 269-657-3500 or find them online at:  http://brooksidefarmsmi.com/

This weekend in the bakery we will have:  

  •  Pies: apple, banana cream, blueberry, cherry,  choco-butter (chocolate/peanut butter), coconut cream, rhubarb, strawberry rhubarb, and  fresh blueberry glaze.
  • Cookies: flower and frog cut outs, monster (oatmeal, choc chips, m&m’s and peanut butter), zucchini chocolate chip, and lemon.
  • Bread: 12 grain, whole wheat, cinnamon, vegetable harvest.
  • Chocolate coca cola cupcakes.
  • Cinnamon rolls and sticky buns.
  • Donuts: blueberry, buttermilk, and cherry.
  • Slushies: apple cider and white grape cherry.

If you would like to reserve any baked goods please call us at (269) 244-5690. A final note from the bakers: blueberry season is one of our favorites.  We will be bringing back fresh blueberry glaze pies, which we can only make when blueberries are in season.  This pie is not baked allowing you to enjoy the taste of fresh blueberries.  Also new this weekend we will have vegetable bread. You may remember our vegetable bread from last year, but we have changed our recipe, adding garlic and some chives instead of the ranch dressing,  Please try it and give us your feedback! See you this weekend!– The Bakers

From Becca: Well, I thought the lettuce in the yarden was coming to an end, but since the cold hasn’t come to an end, I still have lettuce! Aside from that, more carrots, beets, herbs, kale, chard, and a few peppers this week at unpredictable times. (I am also waiting on sunshine and heat before things really pick up.)

Local Meat: Now you can buy all of your BLT ingredients at the market! We just got a delivery of 15 pounds of frozen bacon from our friends at Rolling Meadows Farms in Jones, Michigan. In case you missed it, they’re a 5th-generation family farm who supplies us with USDA-certified pork products. Aside from bacon, we have boneless pork chops, bacon sausage patties, breakfast patties, breakfast links, and hot links available while they last. You can find these items in the bakery freezer.

Happenings on the farm this week:  We completed the renovation of the strawberry fields to prepare them for next year.  This requires mowing them, cutting the rows back to about 8 to 10 inches,  cultivating, weed removal and then watering as they go through this stressful process and the balance of the summer. So, for those wondering why we are irrigating when there has been so much rain lately, that’s why.  We try to keep our strawberry fields about 3 years.

Watering the newly renovated strawberry fields

We spent a lot of time hovering over our onions which blew over in the bad storm on 6-30, while we had hoped their stalks would stand back up so they could continue to grow, we have finally concluded the high winds have done what they are going to do, and we must gracefully accept the outcome.

Onion tops flattened by the storm

We also started picking green beans daily.   I have been pretty surprised by the level of excitement about our having fresh green beans.  Thanks to all of you who came as soon as the word got out and reminded us how good a just-picked green bean tastes after not having them all winter.  One of our family’s favorite way to fix green beans is to make a huge pot full and top them as they finish boiling with new potatoes.  A meal in itself.  While my mother and father would have slabs of bacon and grease on the bottom, I prefer simply cutting up a few fresh onions instead!!

Green beans finally ready!

 

Rows and rows of green beans ready

 

 

 

 

 

We were delighted to see everyone back over the 4th of July weekend and those who were vacationing in the area. It was a joy to see so many children running from the parking lot right to the slide and swing that they had missed all year (and sharing it and taking turns when they were several families trying to use it)!

Everyone at Corey Lake Orchards thanks you for buying local!

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Happy 4th of July!

In the farming business we seem to never be quite content with the weather, but these last few days have been picture perfect. We know there are still folks digging out from this week’s storms. We feel very fortunate that we only lost a few trees and branches, plus some cherries which blew right off the tree.

Fourth of July weekend hours:   Since we still have not found a way to notify our crops about US holidays, we will be open every day this weekend with our normal hours of 8 until 6.

Fruit offerings this weekend: 

  • Tart cherries.  You may pick your own tart cherries: bring your own containers, bring a ladder for best picking, and wear clothing appropriate for an orchard setting. They are $1 per pound. Check out a recipe we have at our market for an easy-to-make hand cherry pie.  This is the end of the cherry season, so what is left is mostly at the tops of the trees and very ripe.  So you would need to come soon if you still want to try to get some.  (Updated on 7-5-14)
  • Blueberries:  Our early variety got hit the hardest by the frost, we are picking just a few of those and supplementing from a local farm in Paw Paw, Michigan.  This weekend (unless we run out) we will have them by the pint, quart and 10 pound box.
  • Sweet cherries: Just a reminder for those of you who keep looking for them and wondering if you missed them, we did not have any this year due to the harsh winter and spring frost. Strawberries are gone for the year.

Vegetable offerings this weekend: Sugar snap and snow peas, cucumbers, zucchini, yellow summer squash, tomatoes, fresh-dug new potatoes, onions, cauliflower, broccoli, kale, lettuce and cabbage. Some of these items are from our fields, some are coming from Indiana to supplement ours until we have more volume (don’t worry, our greenhouse tomatoes are marked!), and some are coming from Becca’s garden. Lots to choose from but flying off the shelf almost as fast as they come in.

Coming soon:

  • Green beans (for sure will have some by Saturday)
  • Sweet corn (maybe July 10th or so??)
  • U-pick blueberries, (please check back with us about the middle of July, we are waiting for our late variety to ripen)

This weekend in the bakery we will have:   

  • Pies: apple, banana cream, blueberry, cherry,  choco-butter (chocolate/peanut butter), chocolate, coconut cream, rhubarb,  strawberry rhubarb. With blueberry season here, we have added back another favorite from last year: cherry-berry, made with tart cherries, blueberries and cranberries.
  • Cookies: patriotic frosted stars, monster (oatmeal, choc chips, m&m’s and peanut butter), zucchini chocolate chip (Beth’s favorite!!) and lemon.
  • Bread: 12 grain, whole wheat, cinnamon.
  • Chocolate Coca Cola cupcakes.
  • Cinnamon rolls and sticky buns.
  • Donuts: blueberry, buttermilk, and cherry.
  • Slushies: Apple cider and white grape cherry.
  • If you would like to reserve any baked goods please call us at (269) 244-5690.  Based on how many pies we have already made and sold (and it is only July 3rd), and order will help guarantee the pie that you want for your holiday gatherings.

A final note from the bakers: This weekend we have brought back a customer favorite: chocolate coca cola cupcakes!!  The coca cola makes the chocolate flavor much more intense than your average chocolate cupcake. If you have never tried one, it’s definitely a must try (especially if you like chocolate)!!

See you this weekend!– The Bakers

Update from Becca: Before I give an update on produce, I want to take a minute to clarify something that I think has been ambiguous all year: when I refer to produce that comes out of “the garden,” I’m referring exclusively to produce that comes from the big vegetable garden in my yard (affectionately referred to as “the yarden”) and NOT the vegetable gardens in the terraces. You’ll see me planting and managing the terraces but that produce does not get the bright green “from the garden” label that the vegetables harvested from the house garden get. Sorry for the confusion.  And for those of you who might not have gotten some of our earlier updates on this, the “from the garden” label means these are being grown without chemical pesticides, herbicides, or any other ‘cides. Just compost (and organic insect repellents when the bugs get bad).

Bright green label? Why yes! In the market, we have added bright green duct tape to the signs for produce that comes from the garden, so hopefully this makes it easier for you to differentiate field produce from garden produce. What will you see this week? More of the same (thank you, cool weather!): peas, lettuce, chard, kale, mixed greens, and sweet basil. You can find most of this stuff in the pop cooler where it stays fresh longer. A few lucky customers might find beets and carrots on the market this week too, but no promises (I have a very unsociable habit of sneaking the carrots into my house and eating them myself).

I got my first cherry tomato from the yarden this week. So delicious. More are turning, but they need hot weather to come in quantity. (Hot…a word that hasn’t been used much since last year. It does not roll off the tongue easily…)

Local Meat: Interested in adding local farm meat to your 4th of July barbecue? We are now stocking pork products from Rolling Meadow Farm in Jones, Michigan. This is a family-owned farm, now in their fifth generation. They raise their animals ethically, giving them clean living spaces, roam time, plenty of space, and feed raised on the farm. All of their animals are slaughtered in a USDA-approved facility (which is stamped on the packaging).

For the time being, we’re starting with breakfast patties, mild links, hot links, and bacon. We would love to hear customer feedback on other products we should stock. You can find these products on the bottom shelves of the bakery freezer.

Happenings on the farm this week:  I got to do another one of my favorite things:  empty the rain gage while enjoying the fact I did not have to turn on the irrigation. On the other hand, the amount of rain has made it tricky to get into the fields to harvest. We dug new potatoes today which were so clumped with mud you would have thought we harvested mud balls.  Weeds are thriving so we have been on full attack this week cultivating, hoeing and yes….even pulling by hand.

We hope to see you this weekend and wish everyone a safe and wonderful holiday. As always, everyone at Corey Lake Orchards thanks you for buying local.

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End of June Update

Another month gone and when June leaves, it takes strawberries with it.  We are grateful for the wonderful strawberry season we had that was around for most of June.  The 3 inches of rain we got this week took its toll on them, but thankfully came as they were just ending.  Our last day for U-Pick strawberries will be Friday, June 27th from 8 until 11.  We will try to pick Friday and Saturday to have some for the weekend.  It will be hard for all of us to wait another year for strawberries!

Everyone is asking “what’s next?”  Normally we would be just starting to pick sweet cherries, but due to the severe winter and the May frost we lost 95% of our sweet cherry crop. The 5% we had left have been enjoyed by the birds and unfortunately, the rain this week made what was left crack and split.

U-Pick Sour Cherries:   We do have a fairly good crop of tart cherries this year, we lost some to the frost but not all. We will open the Sour cherries for U-Pick on Sunday, June 29th. The type of tart cherry we grow is Montmorency.  They are typically used for pies, tarts, or making jelly, but some people like to eat them and enjoy their tartness. Becca especially likes to eat them frozen.

  • Pricing: $1.00 per pound to pick, 75 cents per pound for 50 pounds or over
  • U-Pick Hours:  8 – 6 daily, please be finished picking by 5:45 pm to be back to the market by 6pm.
  • We will be open each day until they are gone. (Maybe a week? Depends on how many people come out to pick.)
  • The sour cherry trees are about 10 – 20 feet tall. For good picking, you should bring your own ladder.
  • Be sure to dress appropriately (closed shoes, long pants and sleeves) as you many run into poison ivy or prickly plants in the orchard area, among other hazards.
  • Please bring your own containers. We have buckets you may borrow to pick in, then you can transfer to your own containers (bowls, tubs, buckets, etc.)
  • Check in at the market first for directions and to weigh the containers you are picking in.

Summer vegetables:  We are supplementing the market right now with produce purchased from local growers in Indiana, whose growing season is a touch ahead of ours.  Right now in the market we have cucumbers, zucchini, broccoli, cauliflower, summer squash, red potatoes, onions, cabbage, lettuce and peas. We are mixing this with produce that’s starting to come in out of our own fields.

This weekend in the bakery we will have:   

  • Pies: apple, blueberry, cherry,  choco-butter (chocolate/peanut butter), rhubarb,  strawberry rhubarb, banana cream, and coconut cream. 
  • Cookies: frog and flower shaped cut outs, monster (oatmeal, choc chips, m&m’s and peanut butter) zucchini chocolate chip (Beth’s favorite!!) and lemon.
  • Bread: 12 grain, whole wheat, cinnamon.
  • Cinnamon rolls and sticky buns.
  • Donuts: blueberry, buttermilk, and cherry.
  • Slushies: Apple cider and white grape cherry.
  • If you would like to reserve any baked goods please call us at (269) 244-5690.

A final note from the bakers: This weekend in the bakery we will have two new pies: Banana Cream, and Coconut Cream. We have had a lot of people ask for these in the past, to which we would answer “but we don’t grow bananas or coconut!” So what’s the exception this year? With fruit in short supply this year we are trying to make all of our own fruit we froze last year stretch to as many pies all year as possible! So come on out this weekend and try a banana cream or coconut cream pie. You never know, you may just find a new favorite!

See you this weekend!– The Bakers

Update from Becca: Back from my week away! Reflecting upon my weedy garden, I thought, well, the only natural ecosystems with swaths of bare ground are deserts and rocky cliff sides and mountains, so I won’t worry about too many of these weeds. Snow peas and sugar peas coming in, kohlrabi on its way out. Still going strong are kale, chard, lettuce, cilantro, basil, radishes, and some other greens, as well as the u-pick herb garden.

I’m starting to see my first jalapeno, bell, and cayenne peppers. The predatory beetles and bees abound in my buckwheat. I’m hoping my tomatoes ripen up soon! (And I also hope that the kids going down the slide continue to stop before they catapult straight into my several rows of tomatoes. Kids have been awesome so far, but one of these days I’m afraid it’ll happen…) I’m crossing my fingers for some carrots and callaloo soon. As always, call ahead if you want anything special from the yarden set aside for you.

So everyone at Corey Lake Orchards thanks you for buying local and we hope to see you soon.

 

 

 

 

 

 

 

 

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