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

Tag Archive: greenhouse tomatoes

June means strawberries! We pick, u-pick, and more.

Asparagus will be in season for about another week to ten days. Our asparagus field is finished for the year, but we are bringing it in from another farm in town for the rest of the season. Greenhouse tomatoes and cucumbers are really coming in now. We have a tomato special running right now on tomatoes: 3 pounds for $5.

This is what happens when we let our asparagus go to seed to replenish the field.

Lots of tomatoes!

Bedding plants and hanging baskets: We are winding down the plant season, so if you have not gotten yours for the garden yet, come soon. We have plenty of pepper, tomato, melon, and cucumber plants for sale.

This weekend in the bakery we will have:

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

A final note from the bakers: This weekend we will be bringing back the ever-so-popular brownies we made last year. Also, with many customers asking us to put the peanut butter and chocolate pies into one, we created a new one: choco-butter pie. If you are in need of a serious chocolate fix this weekend, come to the bakery, we’ll be able to help!! See you this weekend. -The Bakers

June gets everyone thinking about fresh Michigan strawberries.

The first strawberries of 2014! Sold quickly on Wednesday.

Our strawberry crop looks great so far this year. The rains are helping to them to be nicely sized and the forecast for the next several weeks is the kind of weather which strawberries like (cooler nights with hot, but not too hot days). We will be picking a few quarts daily now of the early variety, quantities are very low still, so if you are trying to get some, it is best to call ahead and have us hold them for you if we have them. (269-244-5690.)

We are taking orders now for picked strawberries. Please call (269-244-5690) or email us your order and we will call you when we have them picked. Already picked strawberries will be $3.25 a quart this year or a flat of picked berries (8 quarts) is $24.00 ($3.00 a quart).

U-Pick strawberries will be starting soon! Please check back around June 11th for a better idea on when the u-pick might open.

  • U-pick strawberry pricing will be $1.75 quart. Please bring quart containers if you have them, if not, you may borrow ours for picking and bring your containers (bowls, tubs, etc.) to get the strawberries home.
  • We have doubled the size of our u-pick berry field from previous years in order to have more berries available for those who want to pick their own.
  • If you are trying to pick larger quantities of berries (over 5 cases or 80 quarts), please call us in advance and we would like to work with you to schedule you in on a day when we have lots of berry availability. Ask to be put on our “large quantity list.” 269-244-5690.
  • We welcome customers who want to take advantage of being on a farm and enjoying the U-Pick “experience.” We know there are many families who would like to have their children understand where their food comes from and how it grows. For this group, the experience is almost more important than how many berries are picked. If you are newcomers to strawberry picking, let us know when you arrive and we will give your family information on how berries grow and show you how to pick them.

U-Pick Strawberry times:

  • We will open the field at 8:00 am and it will remain open until we are picked out or until 12:00 pm daily
  • We are offering two afternoon picking options this year: Mondays and Wednesdays from 4 pm to 6 pm.
  • We plan to open each day weather permitting, closing only for berries to ripen if the weather turns cold. If we close the field for ripening, we will make that decision the day before, so please call us the day/night before you plan to come to make sure we are picking that day. For safety, we will close the field during lightning or a thunderstorm.

From Becca’s Garden:

I picked cilantro today! This will be available on the market from now on (good to pair with those greenhouse tomatoes). This weekend, I will have chard, romaine lettuce, salad mix lettuce, curly kale, red Russian Kale (like curly, but a bit sweeter), Tuscan kale (also called lacinato or dinosaur kale), and a few other things. I anticipate the herb garden should be ready for harvest within a week: basil, lemon balm, mint, thyme, lovage, and oregano are available now with the cilantro for anyone interested. The peas are blooming, the carrots are forming, and I’m a happy gardener. As the heat picks up, so do the challenges of organic garden management, but mostly things are doing well. If you would like any naturally grown produce set aside for you, please call and let us know: (269) 244-5690.

Heat tolerant Simpson lettuce is thriving right now!

The garden and the market.

Happenings on the farm this week: Wasn’t the weather truly delightful this past weekend? Maybe because of the post-winter syndrome it just seemed even better than normal. Everyone has a different way of gaging the temperature: Is it a light jacket day, can we go in the lake yet, do we run AC or not…..but on the farm, we look at growing degree days. Growing degree days (abbreviated GDD) is a way of assigning a heat value to each day. The values are added together to give an estimate of the amount of seasonal growth our crops have achieved. With the exceptional summer-like days we had last week, the growing degree days for this year have now caught us up from the cold winter and late spring…..so what that means is while we thought things would be late, the crop seasons will be about at their normal timing this year (which is probably all you really wanted to know anyways)!

45,000 onions growing strong.

This past week we spent time working on maintaining the orchards and vineyards. We do an annual vine removal from the fruit trees and a sucker removal from the bottom of the grape trunks. The last several days we have done a “crawl through” of the strawberry fields removing weeds that might have sprouted up that can get in the way of the berries ripening and harvest. All of these jobs are done manually, difficult tasks but necessary. Our sensitive cucumbers and cantaloupe plants did not like the strong winds and sun from last weekend, so this week we had to replace them all with new plants. We’re looking forward to a good melon crop this year.

New cucumber plants.

Grape suckers must be taken off this time of year to help the grapevines thrive next year.

We have loved seeing all of our customers back out at the market. Thank you so much for coming to Corey Lake Orchards for your produce and for buying local.

Happy Memorial Day Weekend and yes….we have donuts!

Produce available on the market this weekend includes asparagus, rhubarb, tomatoes and cucumbers from our greenhouse. Nothing like asparagus on the grill for a holiday weekend cookout! See the end of this post for a great recipe one of our customers gave us for a sauce to put over your asparagus.**

We picked 4 bushels of tomatoes from the greenhouse today!

Bedding Plants and Flowers: We have flats of vegetables, tomatoes, flowers and herbs that you can mix and match for your gardening needs. We have a good selection of hanging baskets and pre-made flower arrangements in unique pots. Bakery: This weekend in the bakery we will have available:

  • Pies: Apple, blueberry, cherry, chocolate, rhubarb, strawberry rhubarb and a new one: blueberry rhubarb!!
  • Bread: 12 grain, whole wheat, cinnamon.
  • Cinnamon rolls and sticky buns.
  • Donuts: blueberry, buttermilk, and cherry.
  • Cookies: frog shaped cut outs, monster (peanut butter/m&m/choc.chips & oatmeal), and lemon. If you would like to reserve any baked goods please call us at 269-244-5690.

A note from the bakers: the number one question we have been asked so far this year hasbeen “Where are the donuts??” Well, we are so happy to be making them for you this weekend!! We will have them from now on every Friday, Saturday, and Sunday. Our new summer flavors are blueberry and cherry, and we will still have the same buttermilk donuts that we made last fall. The new flavors have been taste tested by many of our coworkers (very willing guinea pigs), and they have all given a thumbs up! We look forward to seeing you this weekend.

The blueberry-rhubarb pie mix looks good enough to eat without being put in a crust and baked!

Update from Becca: Those of you who have stopped by the market have probably seen the garden coming to life! I started hundreds of plants over the past several months and it’s nice to finally get them out of trays, into the ground. This weekend, the market will have limited quantities of spinach, curly kale, and Swiss chard. All of these were raised without synthetic chemicals. There will be more and more within the next couple of weeks, and I will be harvesting lettuce and other greens soon.

Becca’s garden sprouting to life

 

Kale and spinach on 5/23.

Happenings on the farm this week:

  • Finally we are able to plant hot season crops! This week we got in our eggplant, peppers, tomatoes, squash and melons. Today we planted 3000 new Jewel strawberry plants (those large, tasty strawberries we all love) for the 2015 season.

Planting the U-Pick tomato field, May 22, 2014, putting in our favorite varieties

Despite the hard ground, the potatoes have pushed through and are on their way. We have planted 2 new kinds this year in addition to our standard red potatoes.

As we were planting, two of our beekeepers were working on their hives. Bees are such an important asset on our farm. Thank you beekeepers for all of your work!

  • If you were driving by you saw us painting our peach trees trunks. This is their 4th year and they have “outgrown” the tree guards we put on them when we first planted them. Many of you have asked why we do this. Painting fruit tree trunks with white latex paint can prevent the bark from splitting and cracking off. Splitting can happen when the tree is exposed to freezing evening temperatures, followed by a daytime thawing (as you know a fairly common occurrence in this state!!). The painted white trunk helps reflect sunlight during the daytime hours and keep the tree warmer at night. It also helps protect against rodent damage, mice and voles can girdle a tree under the snow cover. Even better, we have found that rabbits don’t like the taste of paint.
Newly painted tree trunks, it looks like a group of graceful ladies dancing with new white stockings!
  • Strawberries: We are thrilled to see so many strawberry blooms and little strawberries forming…..we anticipate strawberries will be ready about mid-June this year.
A cluster of blossoms with berries forming, May 21, 2014
  • Market beds are planted: A huge thank-you to Cathy who puts together all of our planters and market beds each year….can’t wait for the old potato planter she planted this week to fill out!

  • The U-Pick Herb garden is being plantedThis was quite popular last year, this year we have moved it by the parking lot, you can pick the herbs you need on your way up to the market. We’ll let you know when you can start cutting them, they need a little time to mature first.

  • The Terrace Garden is planted. We have lots of specialty and heirloom tomatoes planted, as well as peppers, eggplant, spinach, kale, chard, leeks, herbs, mustards, collards, and more. We are also using this space to grow gladiolas, cosmos, sunflowers, zinnias, and other flowers for cutting.

Starting to plant the new Terrace garden

Rivers of Justice Film Festival Drawing:   With the chance of frost we think finally gone, we drew the winner of our large tomato plant contest for those that entered the drawing during the Rivers of Justice Film Festival in April. And…..the winner of her own patio cherry tomato plant is Ruth Eichler, congratulations!

Beth awarding Ruth her tomato plant

For the second year, the League of Michigan Bicyclists’ (LMB) with the Pedal and Paddle Bicycle Tour stopped at our farm.  We were their last stop after a three day event which included a combination of 130+ miles bicycling along rural roads and paddling down the two of the local rivers.  We loved hosting them and thank them for coming to our area.

Diane, (right) the mobile bike repair lady supported the group

From everyone at Corey Lake Orchards, Happy Memorial Day weekend, enjoy the weather and thanks as always for buying local. **Asparagus with Honey Garlic Sauce

  • 1/2 cup Dijon-style mustard
  • 1/2 cup of dark ale or beer
  • 1/3 cup of honey
  • 1 clove of garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt

Mix the above ingredients together and pour over your asparagus however you normally fix it: grilled, sautéed or steamed. Enough to cover about 2 – 3 pounds of asparagus. From the National Honey Board, www.honey.com

Happy Father’s Day Weekend!

Picked Strawberries are available in the market daily now at $3.25 a quart.   We are still taking orders for larger quantities of picked berries, pricing will be:

  • a flat of picked berries (8 quarts) is $24.00 ($3.00 a quart)
  • or a case of picked berries (16 quarts) for $44.00 ($2.75 quart)

Please call in advance and we will call you when they are available.  We are about half way through filling our orders.

Strawberry U-Pick Information:    Our U-Pick berries are ready now. We have been open for 2 days and picking is very good right now.   We expect the U-Pick season to last about 10 days.

  • U-Pick Strawberry times:  We will open the field at 8:00 am  and it will remain open until we are picked out or until 11:00 am.  
  • Our goal is to always have good picking for our customers.  So we will close the field when all the picking for that day is complete.  Depending on how many people come out in a given day, there could be some days that we will close before 11 am.    Picking will be on a first come, first serve basis. Given the cooler weather this June, we may have to close on certain days for ripening. 
  • To get the latest picking information, check our website, our facebook  page or our answering machine.  You can call the night before or the morning you are trying to come to make sure we are open.  With the price of gas, we wouldn’t want anyone to make a trip only to find out we are closed!
  • Location:  The strawberry fields are located on AL Jones Road, between Corey Lake Road and M-60.   You may go directly there, just look for the signs as to where we are picking each day.
  • U-Pick Strawberry pricing will be  $1.50 quart.  Please bring quart containers if you have them, if not, you may purchase or borrow ours but bring containers (bowls, tubs, etc.) to put them in to take home.
  • We are trying something new this year which is dedicating a section of the field for those who want to come out for the farm and U-Pick “experience.”  We know there are many families who would like to have their children understand where their food comes from and how it grows.    For this group, the “experience” is almost more important than how many berries are picked.  If you fall into this category, we will give your family information on how berries grow and show you how to pick them.  When picking in this section, each person picking will be allowed to pick up to one quart so we can hopefully accommodate all who come.
  • Please dress for strawberry picking!  Due to the rains this week there is plenty of mud.  The foliage is wet in the mornings so long pants and long sleeves along with rain boots is suggested.
  • If you are trying to pick larger quantities of berries (over 5 cases or 80 quarts), please call us in advance and we would like to try to work with you to schedule you in on a day when we have lots of berry availability.  Ask to be put on our “large quantity list.”  269-244-5690.

Greenhouse tomatoes and cucumbers:  We are picking these daily now.  This weekend we will start pulling our green onions, yellow and white with long green stems.  We hope to pick Kale, Swiss Chard and lettuce as well.

Baked Goods available this weekend: 

  • Blueberry, cherry, cherry berry, peach, and strawberry rhubarb pies.
  • Baseball cutout cookies that say #1 Dad,  lemon and monster cookies.
  • Cinnamon rolls, cinnamon bread, White bread (no 12 grain).
  • Strawberry shortcake.

Asparagus:  This will be the last weekend for asparagus.

Coming soon:  Cut your own Herb garden.  For those who like to use fresh herbs, check out our herb garden in the middle of the driveway by the pine tree.  We are growing virtually every kind of herb we could get seed for.  Some are ready now, the rest soon.

Brandy House Tours and Tasting:  Saturday from 1 -4.  Bruce would love to have you come out.

Michaela’s weekly bakery update.  The bakery is progressing but we lost a little time this week with some construction issues.  So we will try to make up time and still hope to open some time in July.  This week I have decided to discuss our bread.  We make all of our bread fresh from scratch using old recipes from my great-grandma Susie.  My great-grandma had eight children and a husband to feed during the great depression, so to make it by on what little money they had, she would bake bread every other day using a “start” from each batch, making sure she would not need to buy yeast.  We unfortunately are not able to keep starts to make our bread out of, instead we use fresh yeast for every batch.  For those of you curious about our bread making process, here are a few pictures of us making it this morning.

Mixing the dough by hand helps prevent over working that would cause the bread to be tough.

Kneading the dough to bring all the ingredients together.

Throwing the dough allows the middle to come to the outside to ensure everything is evenly distributed.

A loaf of bread ready to be baked and then enjoyed by a happy customer!

This is how we make all of our breads every week!  Making bread is our second favorite thing to do (second only to pies!!).  It is our love for the wonderful aroma of fresh baked bread that gets us going every morning!  We start baking now around 5:30 AM, and the smell of bread and a good strong cup of coffee keep us going until 10:00 PM!!!!

For all the Fathers out there, Happy Fathers day from the bakers!  Michaela and Patti

Happenings on the farm this week.  We were thrilled by the 1 and 1/2 inch of rain we got this week.  Orchards, vineyards and our field crops seemed to double in size before our very eyes, (and we were thankful not to have to move irrigation pipes!!)    The weeds seemed to quadruple so our attack to keep up with them was in full tilt. We lamented at the deer eating our row of lettuce–in broad daylight as we watched them. (sorry it seems as if they prefer red-leaf and have eaten at least 25 heads…)  The crew spent much of the week picking strawberries,  amazed at how large and plentiful the berries are this year.  Even my Dad said this was the best strawberry crop he can remember in 52 years–perfect foliage–but of course he admonished us over the number of weeds!

We are delighted that strawberries came at the “normal” time this year so they can be available for Father’s Day weekend, graduations and all of those special events that fill up the month of June.  Our hearty congratulations to the many graduates, newly weds and Dad’s who are the recipients of our strawberries.

Beth and Everyone at Corey Lake Orchards thanks you for buying local!  Have a great weekend.

 

 

 

 

Memorial Day Weekend Update

Asparagus:  We still have asparagus coming on–since the quantity we pick daily depends on the weather, its always best to call when it cools off like it is supposed to this weekend to make sure we have it or place an order.    We think the asparagus will last through the month of May.

Rhubarb:  We have plenty of rhubarb, if you want to freeze it, please order larger quantities in advance, over ten pounds is $2 a pound.

We are slowly beginning to pick a few tomatoes and cucumbers out of the greenhouse.  This year we are raising a smaller size cucumber in the greenhouse in addition to the long ones we usually grow–try them, they are delicious!  It will take several weeks for there to be any quantity coming on so we tend to sell out quickly when we bring them in.   The cooler and longer spring has really held our greenhouse produce back.

Yeah–the first greenhouse tomatoes of the year–they even taste like tomatoes!

Memorial Day happenings:  Bruce will have the brandy house open for tours and tasting (sure to warm you up this cool weekend.) on Saturday from 1 – 4.  Our bakers will have their usual selections of home made pies, cookies and bread.    Since this is a holiday weekend, they will have peach pie (in short supply so available on holidays only) and will have red, white and blue cookies!  Baked goods will be available Friday thru the holiday on Monday.

Plants:  We still have tomato plants, herbs, flowers, squash, pumpkin, watermelon, cantaloupe and pepper plants.  We hope to have cucumber plants by Monday, May 27th.    Plants are going fast so if you are just beginning your garden preparations,  you might want to come get your plants as we will not be getting any more in.  We still have a nice selection of hanging baskets and the large tomato plants for your porch or patio.

The 2013 fruit season:  We felt very blessed when we checked our fruit crops after  the May 12th frost.   While the frost did some damage to our fruit depending on the stage of bloom it was in, compared to the 2012 loss it was minimal.

Fruit Timing:   It looks like the fruit will come in at its normal season, unlike last year when it was 3 weeks early.   This means strawberries the first half of June and cherries toward the end of June, maybe even into July.  We hope to have some early strawberries to sell on the market around June 1 and U-Pick strawberries around June 8th?  We will give you an update in a week when we will know more.

Happenings on the farm:  True to farm life, we spent most of last week moving irrigation around the farm trying to keep our young crops growing and then this week, we find ourselves unable to get in the wet fields with the several days of rain!  The rain and the couple of 80 plus degree days really got things growing–including the weeds–so we have spent a lot of time this week trying to keep the weeds under control–a never ending task.

Irrigation change overs can be a thankless job–thanks Jay

This week we planted peppers, eggplant, watermelon, cantaloupe, our U-Pick tomato field, pumpkins, squash, gladiolus, sunflowers and new this year:  sweet potatoes!    The flower cutting garden got put in adjacent to the market (there are extra flower plants available for sale if you want to do a small cutting garden.)  The orchards have  finished blooming, but the blueberries and strawberries are in full bloom, along with tiny grape clusters now in the vineyards.

Blueberries in bloom are exquisite

 

The strawberry field in full bloom and forming green berries

Little grape clusters forming

Happenings at the market:  Finally—we have all of our approvals in place and have started construction on a bakery!  We have been wanting to get this going now for several years and finally it is becoming a reality.  Thankfully we already have experienced bakers–Michaela and her mother Patti–who have been selling their baked goods here on weekends now for several years.  The bakery will allow us to expand our offerings to you in many ways—while continuing to provide baked goods that utilize the fruits and vegetables we grow here.  The bakery will be located at the market where  we are converting the cold storage room.  So we apologize in advance for some of the construction noise that will be going on for the next month.  When you are here, check out the weekly progress.   We hope to open by July 1.  In the upcoming email/posting updates–Michaela will be giving you more information on the bakery and all the exciting changes about to happen.  Stay tuned!

Pouring the cement floor for the bakery

Hope to see you soon and as always, thanks for buying local.

Beth and everyone at Corey Lake Orchards

Last Weekend of July

We find ourselves at the last weekend of July and it is supposed to be a beautiful weekend so hope you all enjoy it.   The temperature should be perfect for grilling out this weekend, so we have an array of recipes you can pick up with your produce this weekend on grilling vegetables.  These come from a new book we bought entitled “The Gardener and the Grill–the Bounty of the Garden meets the sizzle of the Grill.”  You will find these recipes mixed in with the produce plus all of the herbs you will need are fresh picked and available as well.

Goodbye Greenhouse tomatoes:  We have been picking tomatoes since May 5th from our greenhouse and yesterday we did our annual job of “taking out the greenhouse for the year.”  We harvested about 4 ton of tomatoes out of the greenhouse this year.  Many thanks to my Dad and Tom who both managed the greenhouse this year, a job well done!!

Dayton Hubbard carrying out some of the last pots 7-26-12

Crew working to remove each tomato plant 7-26-12

 

 

 

 

 

Before we took out the 8-foot plants, we picked off all of the green tomatoes.  So…..we have a green tomato special going on:  50 cents a pound or a 1/2 bushel for $5.00!!!   So this is the weekend for fried green tomatoes or if you want to grill some, we have a recipe for grilled green tomato “sandwiches” with herbed cream cheese.

Grilled green tomato sandwiches…..mmmmm….

We now have enough field tomatoes coming in from the field for you.  The one thing you will notice is that field tomatoes are not as pretty as our greenhouse tomatoes.  Please be assured the flavor is as good and better.  Remember our greenhouse tomatoes got protected from all of the elements of nature:  wind, hard rains, animals, etc, where as our field tomatoes have seen just about everything this year…..

The market is so full of produce this weekend we can barely find enough shelf space!!  The abnormal summer heat has accelerated many of the vegetable crops so get them now as they won’t last through August like they usually do.  Every vegetable we grow is now available. 

Sweet Corn:  We are offering the Stear’s sweet corn, it is bi-color and very sweet.

Peaches:  We picked about a quarter of a bushel of peaches today and will be bringing in a few each day.    The majority of our Red Haven peaches are still 4 – 7 days away.  We will not have any by the bushel, just small boxes for fresh eating.

Summer apples:  We have Jersey Mac and Earli-blaze on the market for fresh eating.  We hope to have bushels of Earli-blaze apples by the end of next week.

Egg Supply:  We are doing out best to keep eggs on the market but please be aware that the chickens are not cooperating, so call ahead to make sure we have eggs as we are selling out quickly when they come in.

Blueberries:  Just when we had given up on our field, the rains have refreshed them so we are picking once again.  They are small but sweet.  We only have them by the pint and quart, no larger quantities.

Baked Goods and Brandy:  All the baked goods you have come to enjoy are here for the weekend.  Bruce will be in the brandy house from 1 – 4 on Saturday and would love to give you a tour and a taste.

All you ever wanted to know about our Honey on the market:

Local Honey for Sale on our market

We’ve always offered local honey, but now we’re offering extremely local honey, from our eight hives tucked away on our farm, where a vineyard meets pear and peach orchards.  It is a very sweet and light honey.  We anticipate larger jars after the season-end robbing of honey (after Labor Day), but now have a 2.25 “taster” jar and a 5.5 ounce, proudly bottled under the Corey Lake Orchards label.   Honeybees fly up to three miles foraging, but we’re fairly sure these bees never had reason to leave the farm!

Our beekeeper is my sister Charlotte.  Her late husband was a beekeeper; all profits from this honey go to support his favorite charities of Meals on Wheels and Loaves & Fishes.

We also have honey from the local Babcock Apiary, and have quite a variety of sizes and containers.  Larger quantities (half gallon, quart, etc.) are priced economically for baking or topping lots of biscuits.

If you’ve never tried comb honey, we also now have it.  Many adults say they had it as a child, and appreciate the chance to bite into pure bliss again.  Honeybees keep their hives fastidiously clean; chew the honeycomb until you’ve enjoyed all the honey, and dispose of the remaining wax.  How and where is your secret….

Packaged comb honey

Local honey tends to help people combat local allergies, and offers many other health benefits such as boosting immunity and energy.  Honey lasts forever, although it will crystallize.  Most commercial honey (not what we sell here) has been heated and filtered to delay crystallization—removing most of its helpful properties.  If your honey crystallizes, simply set in a pan of hot water (or in the sun) to liquefy it again.

As always, thank you for buying local.  We hope to see you soon.

Beth and everyone at Corey Lake Orchards