12147 Corey Lake Road, Three Rivers, Michigan (269) 244-5690

Monthly Archive: July 2014

Happy August!

On the market this weekend:

  • Blueberries:  This week’s variety is Liberty.  It is a large, sweet berry.  We have them in both small and large picked quantities (from pints to 1o pound boxes.)  Due to the cool summer, blueberries will be around for most of the month of August for all of us to continue to enjoy.  U-Pick Blueberries:  We have had our own small field closed this week for ripening, it will re-open on Friday morning, August 1.  Reminder, this is for small quantity picking, if you are trying to pick larger amounts, call us and we can recommend several other local farms. Also, we will close the field when it gets picked out so always call ahead to make sure we are open.
  • Lots of green beans:  $2/lb. or $5/3 lb, or $28 a bushel. We have them available for u-pick at $18/bushel. If you want to can or freeze beans for the winter—do not wait too much longer to get them. We only have one more planting to come in for the year. Becca, who is constantly pursuing ways to use lesser known herbs (also known as: lovage), stumbled upon this GREAT tarragon green beans recipe. It really does bring out the flavor of the green beans in a nice way, though if you like your beans very soft and not at all crunchy she recommends you ignore their directions to cook the beans only for 5-6 minutes and instead boil them for 12-15 minutes.
  • Sweet corn is in its prime and is $2.50/half dozen, $5/dozen, or $20/bushel (which is 5 dozen).  (8-2-14:  We are currently out of bushels waiting for the next planting to come in….you may call and leave your name and we can call you when it is available again-269-244-5690).   We are currently picking a nice sized bi-color corn called Reflection. As always, we pick this every day to keep it as fresh as possible. We know there’s nothing like summer sweet corn.  We all have fond memories of Dad during this time of year; he taught us to make sure we always had corn on the market and that it was picked often so it was fresh. Today we did something Dad did frequently – we went out picking at 5 p.m, just to make sure the last customers got their dozen ears when they swung by to pick up some for dinner that night.
  • We also have zucchini, summer squash, cabbage, peppers (a big variety now between regular bell peppers, mini bell peppers, hot peppers, banana peppers, and others), cucumbers, and plenty of onions and potatoes. We should also have some eggplant and peas available.
  • Fresh cut flowers: As you come into the market, look above the terrace garden at all of the sunflowers that are ready. Also, the gladiolas are starting to flower. This weekend we will have bouquets already made up in addition to the ones you can make yourself.
  • Fresh herbs: Bring your recipes for the herbs you will need for the week and cut them fresh from our U-Pick herb garden located on the corner of the parking lot. Ask Becca if you’re looking for an herb and can’t find it.

From the Bakers: This weekend in the bakery we will have:

  • Pies: apple, blueberry, cherry, coconut cream, peach, peanut butter, 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, blueberry zucchini
  • Chocolate coca cola cupcakes, blueberry zucchini muffins, cinnamon rolls, sticky buns, and cinna-monkeys  (mini cinnamon rolls)
  • 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 is the time of year when we would normally be looking forward to the first fresh peach of the season, but unfortunately due to the harsh winter, we will not be able to enjoy fresh peaches. Luckily for everyone, last year was an abundant peach season and we were able to put up several bushels of peaches. We will be making a limited quantity of peach pies to sell on weekends throughout the month of August. We will have a limited quantity available, so if you would like one, please call and have us reserve one for you! While it won’t be the same as eating a fresh peach, it will be at least something to give you a taste of our peaches. See you this weekend!– The Bakers

From Becca: Kale and chard continue, with some peas, some cherry and saladette tomatoes, some turnips, and some spring onions. It’s best to call ahead and ask for things from the garden (which is right alongside the house and maintained without any synthetic fertilizers, pesticides, or herbicides).

My goal this year was to help out at the market, have a nice garden, and learn some things. One thing I have learned is that I need to plant a lot of lettuce next year! I harvest it a few times a week (though I’m harvesting far less than I did in the spring) and it always sells out within an hour. Note taken: I’ll plant more. I’m very grateful for all the support from our customers this year and looking forward to working really hard next year to make you all happy.

Corey Lake Orchards Honey: As many of you know, Dayton and Allene’s daughter Charlotte manages over 30 beehives scattered around the farm. She’s delivered her first honey harvest of the year sourced right from our orchards, meadows, and vegetable fields. A specialty of Charlotte’s are her beautiful honeycomb jars, each made with a simple strip of honeycomb and filled with honey. These come in limited quantities, so please call ahead if you want some. She’s also bringing just regular ol’ honey in jars. And of course, we’ll ontinue to carry honey from Babcock’s Apiary, only a few miles away on Coon Hollow Road, as we have for many years.

From Beth: On my Farmer’s Almanac daily calendar, one of the quotes is: “The weather bureau is a non-prophet agency.” Ah, this year that seems true on many levels. We know you are about as tired of hearing it as we are of saying it—-this unseasonably cool weather is affecting our summer crops and it is the reason why we don’t have things you normally get at this time. So as the calendar turns over to August, a month where we are all used to enjoying summer produce, let me try to give you some updates.

  • Peppers and cucumbers. We are now starting to bring a few bushels in each day, but don’t have enough yet to sell by the bushel. Please check back around the middle of August for an update on larger quantities. You are also welcome to call and get your name added to our list for bushels and we can call you when they are ready.
  • Tomatoes: By now everyone wants to be getting larger quantities of tomatoes for making salsa, juice and canning. This week, we picked our first field tomatoes, one half bushel so far…..it is going to take some heat to get these back on track so that we can have enough for the market by the pound and in bushels and be able to open the U-Pick. Check back mid August on these if you want large quantities or to u-pick.
  • Cantaloupe and watermelon: Still several weeks away.
  • Peaches: A reminder that we will not have any this year due to the harsh winter. Many of you have asked if we will be bringing some in from other areas of the state. If we are able to find any with the right quality and at an affordable price, we might. But so far, this seems very doubtful from the pricing we are hearing from various parts of the state.
  • Plums and Pears. We will have very few of these this year due to the harsh winter, but you can check back about the 3rd week of August for an update. We have also started a list of folks wanting these in case we do have some that we can sell in larger quantities.
  • Fall apples: We will have apples this fall, picked and U-Pick. In a few weeks, we will provide an update by variety of which ones we will have as not every variety made it through the spring frost. We will be making cider this year.
  • Grapes: We will have plenty of Concord grapes and Niagara grapes this year, picked and for you to pick. Check back around the end of August to see if we know when they might be ready.

Happenings on the farm this week: This week we probably all spent too much time talking and lamenting about the weather. Even the rain that was forecasted didn’t come, so we spent our share of time moving irrigation around as it is very dry. We watered the greenhouse for the last time this year, we will pick the tomatoes there one more time this week and then be done. This is the longest we have ever kept the greenhouse going–and frankly wondered if we would have to turn the heat on this week to get the last few tomatoes ripe!! Shutting up the greenhouse for the year is always a sign of tomatoes being ripe in the field, but not this year. Most of you know, my father’s legacy was to have the first tomatoes ready in the state….whatever it took–which was usually planting them in April–covering them up with bushel baskets from frost–replanting several times when they didn’t survive the frost and so on. We have certainly fallen short this year of his annual tomato goals so something we would really like this year from whoever controls the weather–please no early fall frost before we can harvest tomatoes!!

Sunflowers for sale at the market. We will have these and many others for cut flower bouquets this weekend.

 

From everyone at Corey Lake Orchards, thanks for buying local.

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.

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.

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!

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.