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

“The Frost is on the Punkin” Updated 10-22-2020

This time of year always bring to mind an old timey poem which was a favorite of our father’s – “The Frost is on the Punkin,” written by James Whitcomb Riley in 1913.  (See complete poem at end of post.)  This stanza resonates across the farm this week since we completed the apple (except for the late Pink Ladies) and grape harvest.  We are grateful that our “fodder’s in the shock,” which in our case means apples in the cold storage, made into cider, or cut up into pie!

They’s something kindo’ harty-like about the atmusfere
When the heat of summer’s over and the coolin’ fall is here—
Of course we miss the flowers, and the blossums on the trees,
And the mumble of the hummin’-birds and buzzin’ of the bees;
But the air’s so appetizin’; and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a pictur’ that no painter has the colorin’ to mock—
When the frost is on the punkin and the fodder’s in the shock.

Closing Date for the Year

Our last day of regular hours will be Sunday, November 1.

After that, we will be open on limited weekend days/hours (TBD) to sell the remaining apples, onions, and squash (no baked goods).  We will also have honey, maple syrup, jams and jellies, hard ciders, wine and brandy.

We will also be open on Saturday, November 21, from 9 am to 2 pm for those picking up Holiday Pie orders (see details below).  We will have alcohol and non-perishable products and possibly some apples and produce still available for sale that day.

Happenings on the Farm

Last Saturday we participated in the FFI-Free food initiative held at the Fabius Fire Department.  We provided pie pumpkins for cooking or decorating as well as jack-o-lanterns for children.  Thanks to our volunteers Sue, Jeff, and Dave for working at the event on our behalf!  Below Sue is coordinating the pumpkin orders from the families while Jeff and Dave load them into vehicles c920.

Apple Update

We hope to pick our last apple, the Pink Lady herself, this weekend, so we should have on the market soon.  We have a nice assortment of apple varieties in the market now and through the end of October.

Below is a tree of Pink Lady waiting to be picked.

If you are trying to keep apples for the winter, we recommend Fuji or Red Rome as two of the varieties the keep the best.  Here is information on how best to store them.

Storing Apples:
Apples are best kept in your refrigerator, preferably the crisper drawer or in an unsealed plastic bag.

Refrigerate apples separately from vegetables because apples naturally release small amounts of ethylene gas that can be damaging to lettuce and other produce. If you have a root cellar, you can keep larger amounts there if it is cool, dry and dark.

For every 10 degrees above 30°F, the apples’ lifespan decreases dramatically.  You do not want the apples’ temperature to fall below 30°F, however, because that will make them freeze and turn to mush when they’re thawed.  Their cell walls will all collapse one hand clapping 다운로드.  Therefore, apples are best stored somewhere around 30-35°F, in a humid environment.

If storing apples in the fridge, place them inside a crisper drawer and lay a slightly dampened paper towel on top of the apples.  Apples are one of the few fruits that really do benefit from being stored in the fridge as quickly as possible.  Keep them in the crisper drawer with aforementioned damp paper towel, or else keep them in perforated plastic bags in a cold shed or cellar.

There is trust to that old adage: “One bad apple rots the whole bunch.”  Apples give off a lot of ethylene gas, and so just one bruised and rotting apple will give off enough to swiftly ripen (and rot) the others.  If you have any bruises or soft spots on an apple, set it aside for eating.  Don’t store with the other apples.

Ultimately, if you are planning on storing a lot of apples for the winter, look for firm, long-lasting apples.  These are usually thick-skinned, tart apples.  We recommend storing Rome or Fuji, properly stored they will last until spring.Apples on the market now

  • Jonathan:  Pretty and popular, used for fresh eating and cooking, a favorite for apple butter and taffy apples Download the Bethlehem Bible for Mac.
  • Golden Delicious:  A gingery-smooth, sweet taste under a thin skin. It is the most popular yellow apple, good eaten fresh, baked or cut in salads.  Makes a nice apple sauce and many people use for canning pie filling.
  • Red Delicious:  America’s most popular apple, known for the “five little bumps” on the bottom. Best for fresh eating and snacks.  Full-flavored sweet taste, yellowish flesh, and crisp texture.
  • Northern Spy: The professional baker’s dream, cooks up well in applesauce, pie and other dishes. Stores well, easy to remember by saying “Spies for pies”.
  • Cameo:  Firm, crisp and sweet, tart. Great for snacking or baking. Keeps well in your refrigerator.
  • Braeburn:  Sweet with a hint of tart, and a firmness that stores well.  These traits plus the fact that they bake well have made them a very versatile apple.  (Only a few left)
  • Macoun: Sweet, crispy, dessert apple that pairs well with cheese and wine.  A cross between Macintosh and Jersey Black, and a parent of Honey Crisp.  Available in pecks, half pecks, and quarter pecks only.
  • Fuji: Has a fantastic sweet flavor and tart flavor, with a low acid content.  An incredibly good keeper, it says crisp for weeks without even being refrigerated previous version of office.
  • Rome: A big, round apple right out of storybooks! Rome’s have a mild, sweet flavor. Most popular for baking because it holds flavor and shape well.
  • Pink Lady: Medium size apple with a firm, crisp flesh, and a tart taste with a sweet finish.  Stores well.  (Coming soon.)

Apple pricing for the year:  With the exception of a few special varieties (like Honeycrisp) the apples are: $28 a bushel (when we have bushels available), $15 a half-bushel, $9 a peck (1/4 of a bushel), $6 a half-peck, and $3.50 a 1/4 peck.

Apple  Gleaning

Our U-pick Apple orchard is closed for the year and there will not be any gleaning. 

We have very few apples left on the tree and the apples on the ground have deteriorated due to the weather and are not very useable this year.  We know that this is a disappointment to many of you.

Because of the hail damage, we may have more “second quality” apples than we can use for our cider.  These “seconds” or animal apples are available for $4.50 a half bushel, bag your own.  The availability and variety of apple varies and depends on what we are grading out any given day.  Please call first to check on availability before driving out to get some.

Apple Cider Update

This week’s blend is made from: Honey Crisp, Gala, Cameo, Northern Spy, Braeburn, Ida Red, Golden and Red Delicious, Jonathan, and Cortland.  Our cider is pure apple juice with no additives or preservatives.  Please keep refrigerated.

This is the time of year to freeze cider to enjoy year-round.  It is very easy to freeze.  Just remove about 15% to allow room for the cider to expand.  You can freeze it in the plastic jug or other plastic container including plastic water bottles.

Quantity discounts are available.  The price is $5.50 per gallon when you order 10 or more gallons in advance.

Grape Update

Thank you to all our grape pickers this year!  We had a decent crop of grapes and were able to accommodate all of you who wished to pick some.  There are still a few lingering grapes (in the center of our vineyards with very long rows), but the quality is not what it was several weeks ago.  These grapes are best for immediate processing.

Below are how the grapes leaves look after several nights of frost.  As the foliage turns brown and withers, it makes the remaining grapes more vulnerable to the weather.

Onion Update

If you enjoyed our sweet onions this year and are looking for some to have this winter, now is the time to get them!  They have been hanging and “curing” for about two months and will keep all winter for you.  We have a limited supply of onions left.

The price is $1 a pound for bunches on a string, and $1.50 each for individual onions.

Winter Squash Special

We have many varieties of winter squash and want to help you get stocked by offering a larger quantity sale.  You may purchase a bushel of squash (can mix and match any that we have) for $30.  If that is too many, fill up one of our handle bags with squash of your choice (about 1/2 bushel and around 10 squash depending on the size) for $18.


Pie Pumpkin Special

With Thanksgiving right around the corner and a shortage of canned pumpkin pie, this is the year to make your own pumpkin pie!  We are having a buy one, get one free sale on our $2 pie pumpkins since no one should have just one pumpkin pie for the holidays!

Below is a link to step-by-step directions on making those perfect pies!  https://minimalistbaker.com/how-to-roast-pumpkin/

These small pumpkins are also good for painting and decorating.

We also have an assortment of jack-o-lantern pumpkins already picked for you to choose from.

Harry Potter Pumpkin Juice Recipe

Here is a healthy drink to make with the pie pumpkins and our apples that the whole family will enjoy!


U-Pick Pumpkin Update

Our U-pick pumpkin patch is open.  The cost is $10 per family which includes picking one pumpkin of your choice.  Additional pumpkins are available for picking at $8 (large) and $5 (medium), $2 (small pie) each.  The field will be open from 9 am to 5:30 pm. (except for Tuesdays when we are closed.)  Note: If we have a significant amount of rain or another situation, we may have to close the field until it dries out.

The pumpkins are pre-cut, just pick them up off the ground.

Hard Cider, Wine, and Distillery Products Available

We also offer:

  • Selection of hard ciders from dry to sweet
  • Peach Honey and Double Cherry wines
  • Brandy – various fruit flavors

We have “paused” our hard cider and wine tastings at this time.

Check out the variety of hard cider, brandy, and wine available on the market for purchase.  Hard ciders are sold individually and in 4- and 6- packs; you can mix and match your selection.

Bakery Update

Now is the time to order your pies for the holidays!  We are again doing our “take and bake” frozen pies for the holidays, or any occasion from now through next Spring.

The pies are 9 inches, $13, and include:  Apple – 2 crust, Apple – Dutch, Blueberry, Cherry, Cherry Berry, Pecan, Pumpkin, and Strawberry Rhubarb.  Call or stop by the market to order.

Last date for ordering — Sunday, November 1.
Pickup date — Saturday, November 21st, from 9 am to 2 pm

As a reminder, we only have baked goods on Friday, Saturday, and Sunday.  However, we try to keep ‘take and bake’ fruit pies in our freezer throughout the week.  Also, Gluten free baked products are available in the freezer – pies, brownies, cookies, and cinnamon rolls.

Bakery Offerings for this Weekend

Pies – 9” and 6″:

  • Apple – 2 crust
  • Apple – Dutch
  • Cherry
  • Pecan
  • Pumpkin
  • Strawberry Rhubarb

Muffins / Rolls

  • Pumpkin Roll
  • Cinnamon rolls – 2 and 4 count
  • Apple Spice muffins – 4 count
  • Pistachio muffins – 4 count
  • Pumpkin muffins – 4 count
  • Apple Dumplings – 2 count


  • Asiago Cheese – 4 count
  • Everything – 4 count
  • Plain – 4 count

Donuts – available in packages of 4 unless pre-ordered differently

  • Cake Donuts (6 packs)
    • Apple Cider, plain and sugared
    • Pumpkin, plain and sugared
    • Buttermilk, plain and sugared
  • Yeast Ring Donuts
    • Chocolate iced – plain or sprinkles
    • Vanilla iced – plain or sprinkles
  • Raspberry Bismarks: sugared or white frosting
  • Bavarian Cream Longjohn: chocolate or white frosting
  • White Cream Longjohn: chocolate or white frosting
  • Yeast Twists: glazed or cinnamon sugared
  • Apple Fritters – glazed


  • Cinnamon
  • Crusty Country
  • Italian
  • Mediterranean
  • Hamburger and hotdog buns

 Other Products Available on the Market

  • Jake’s Country Meat: various pork and chicken products available in the freezer outside of the bakery
  • Honey from Babcock’s Apiaries
  • Maple syrup products from Maple Row Sugarhouse
  • Local jams and jellies
  • Peanut butter and chocolate peanut butter
  • Cheese
  • Mad Mats
  • Greeting cards made by local artists
  • Great Lakes potato chips
  • Pottery from Barb’s Bowls
  • Plainwell Ice Cream

Our Days and Hours of Operation

Please note our opening time is 9 am.  Closed Tuesdays.

The later start time allows us to do the extra cleaning and sanitizing required and move the baked goods and produce onto the market for sale – thanks for your understanding!

Open – Wednesday, Thursday, Friday, Saturday, Sunday and Monday
Hours – 9 am to 6 pm
Closed – Tuesday

Thank You for Supporting our Business!

We sincerely thank you for shopping local!  We look forward to seeing you soon.

Everyone at Corey Lake Orchards

Market Operations

Pre-ordering:  For your convenience pre-ordering is available.

Curbside service:  We are happy to provide contactless curbside service.

  1.  Simply call ahead with your order.  Pay over the phone by credit card or give us cash or a check when you pick up.  When you arrive, please park in the designated curbside area adjacent to our market, beep your horn, and we will bring it out to you.
  2. If you are not able to place your order in advance, no problem.  Please pull into the curbside area, beep your horn, and we will take care of you.  It just may take us a few minutes to get your order together.

We intend to continue to offer curbside service as an integral part of our market.  We know we have a steep hill to climb from the parking lot, babies can be asleep in cars, dogs do not want to be left alone, you are in a hurry, or a myriad of other reasons!

Our policies and procedures will evolve as new, reliable information and local guidelines become available.  We wish to maintain the peaceful, rejuvenating shopping experience our customers have come to rely on during these times.  For a list of the changes we made due to COVID-19, please see below.

Current Operational Changes to the Market 

  • We will have one-way entering and exiting for the market.  Customers should enter at the stairway, travel north side of the market towards the Bakery, curve around by Bakery, travel towards the checkout counter, and exit traveling west toward the play yard.
  • For social distancing, we have marked the floors marked with X’s or potted plants every 6 feet.
  • We have a hand washing station at the top of the hill as well as hand sanitizer in the market.
  • We encourage everyone to use a face covering and consider using gloves.
  • Please only touch items you are going to purchase to minimize surface contact.  If you prefer to not touch anything our clerks would be happy to gather items for you.



When the Frost is on the Punkin

by James Whitcomb Riley

When the frost is on the punkin and the fodder’s in the shock,
And you hear the kyouck and gobble of the struttin’ turkey-cock,
And the clackin’ of the guineys, and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O, it’s then’s the times a feller is a-feelin’ at his best,
With the risin’ sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock.

They’s something kindo’ harty-like about the atmusfere
When the heat of summer’s over and the coolin’ fall is here—
Of course we miss the flowers, and the blossums on the trees,
And the mumble of the hummin’-birds and buzzin’ of the bees;
But the air’s so appetizin’; and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a pictur’ that no painter has the colorin’ to mock—
When the frost is on the punkin and the fodder’s in the shock.

The husky, rusty russel of the tossels of the corn,
And the raspin’ of the tangled leaves, as golden as the morn;
The stubble in the furries—kindo’ lonesome-like, but still
A-preachin’ sermuns to us of the barns they growed to fill;
The strawstack in the medder, and the reaper in the shed;
The hosses in theyr stalls below—the clover over-head!—
O, it sets my hart a-clickin’ like the tickin’ of a clock,
When the frost is on the punkin and the fodder’s in the shock!

Then your apples all is gethered, and the ones a feller keeps
Is poured around the celler-floor in red and yeller heaps;
And your cider-makin’ ’s over, and your wimmern-folks is through
With their mince and apple-butter, and theyr souse and saussage, too! …
I don’t know how to tell it—but ef sich a thing could be
As the Angels wantin’ boardin’, and they’d call around on me
I’d want to ’commodate ’em—all the whole-indurin’ flock—
When the frost is on the punkin and the fodder’s in the shock!