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

Tag Archive: onions

Our Fall Transition has begun…

This week begins our transition into fall. We noticed it immediately after catching our breath after the busy Labor Day weekend… Our lake customers have returned back home for the season, kids have started school, everyone’s garden is giving out its final burst of vegetables. Some of our own vegetable fields are beginning to slow down, the grapes are beginning to smell wonderful, pumpkins and fall mums move us into a fall color scheme, and apple harvest has begun. So this update is to give everyone information on what we have now and when things are coming:

Pretty content customers enjoying items from our bakery while Mom shopped on Labor Day weekend.

Content customers enjoying items from our bakery while Mom shopped on Labor Day weekend.

Vegetables: zucchini, summer squash, cabbage, peppers (many kinds), kale (red Russian and curly from Becca’s garden), eggplant, sweet corn, black beans, brussels sprouts, onions (many kinds), shallots and herbs. Note: this is the end of the sweet corn, if you want us to save some for you, call ahead. Sadly, the great-tasting green beans that we have had are now gone for the year. Fall squash will be starting next week.

Picked Tomatoes: Big, beautiful field tomatoes are coming in plentifully along with 5 kinds of mini-tomatoes from the field and sun sugar cherry tomatoes from Becca’s garden. We have bushels of first-quality tomatoes available but please call ahead and order if you would like some. For those of you who have been on our waiting list for either firsts or seconds tomato bushels, we are rapidly getting those orders out and if you haven’t heard from us should be getting a call soon.

U-Pick Tomatoes: U-Pick tomatoes are now getting more plentiful and we are more than halfway through the list of customers who want to pick tomatoes. So again, you should be hearing from us soon to get you out to pick. As soon as we get through the list of everyone who has asked to pick, we will open up the field daily and you will not need to schedule ahead.

Fruit: We will harvest our great tasting cantaloupe for just a few more days and we have lots of watermelon coming in. Small containers of seeded Fredonia grapes are available. Fall raspberries are here.

Blueberries are now gone for the year—it was so great to have such a long season on them. It will be hard to start using them from the freezer now.

Potatoes: We have white, red, Yukon gold, and the russet baking potatoes on the market. We’ve harvested all our potatoes for the year, so they are now available by the bushel for your fall/winter use. They are $20 a bushel, which makes them less than 50 cents a pound. Bring containers to put bushels in, preferably crates or something similar so air can circulate through.

Bagged onions: Our sweet candy onions (red and yellow) and our white superstar onions have now been cleaned and bagged. They have been dried and cured and will keep for you, so stock up if this is your last weekend in the area.

Apples are here!

  • Mollie’s Delicious is a large, sweet eating apple. We only have a few more bags of Mollie’s.
  • Gala is a great eating and cooking apple. It has a crisp snappy bite over a mellow sweetness. We started our second picking of these today so we have plenty available. This is one of the best all around apples for fresh eating and the perfect size for packing for lunches and snacks.
  • Earli-blaze: This is a good cooking or eating apple, and it particularly makes a wonderful apple pie. We sell this apple to bakeries (including our own) for apple pie. We have them available by the bushel. We have just a few of these left, call us if you want us to save you some.

Apple Pricing for the year:  Our apple pricing will be the same as last year, and is the same for picked apples or u-pick apples. With the exception of a few special varieties apples will be: $24 a bushel**, $13 a half-bushel, $7 a peck (1/4 of a bushel), $4 a half-peck, $2 a 1/4 peck and $1.00 a pound.  **When we have bushels available. Please see apple update at the bottom or visit our official page here.

U-Pick apples: We will open U-Pick apples again when we have several varieties available, our best guess right now would be around September 19th, but please check back with us as it is weather dependent.

Golden Delicious on 9-5-14, need to get more size, color and flavor before they are ready to be picked.

Golden Delicious on 9-5-14, need to get more size, color and flavor before they are ready to be picked.

This weekend in the bakery we will have:


Pies:
apple, blueberry, cherry, cherry berry, choco-butter, coconut cream, dutch apple, pear, and strawberry rhubarb.
Cookies: frosted apple cut outs, monster (oatmeal, choc chips, m&m’s and peanut butter), chocolate chip, lemon.
Bread: Whole wheat, cinnamon, vegetable.
Cinnamon rolls and sticky buns.
Donuts: Apple, buttermilk, pumpkin.
Slushies: Apple cider and white grape peach.

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

A note from the bakers: This weekend we will be starting our fresh pear pies!  They will be in limited quantities but we should have enough pears to be able to make them for several weeks, and possibly enough for frozen take and bake. If you would like one, please call ahead and have us save one for you! See you this weekend! -the bakers

Concord and Niagara grapes:   We appreciate everyone’s interest and the many calls we are getting on U-Pick grapes. We plan to take a sugar sample next week so by September 12th we can hopefully set an opening date. We will have plenty to pick. Pricing will be the same as last year. 25 cents a pound or 20 cents a pound if you pick over 100 pounds. Note: Some of you are asking about trying to come after work to pick grapes.  To accommodate this, we will stay open later on Tuesday and Thursday evenings for grape picking only.

Concord grape are coming along, but you can still see some red and green and they need to be fully ripe before we open for picking.  9-5-14

Concord grape are coming along, but you can still see some red and green and they need to be fully ripe before we open for picking. 9-5-14

A nice cluster of Niagara grapes ripening on 9-5-14

A nice cluster of Niagara grapes ripening on 9-5-14

Happenings on the farm this week: 

First, we all survived Labor Day weekend….and while we loved having all of you customers here, we do have to admit, we were exhausted by the end of Monday evening, no football watching for us!  An extra thank-you to all of the market clerks who scurried around those 4 days keeping things on the shelves and taking care of our customers in the very friendly and helpful way in which they do. Labor Day weekend is always bitter sweet as we say good-bye for the year to many of the lake customers.

We had a nice visit from our friends Keith and Lisa who own Full City Café in Portage, Michigan. They make an effort to buy from local farms all over our area and their food is better and tastier for it! This week CLO helped to supply them with peppers, cabbage, and over 60 lbs. of tomatoes. We’ve worked with them periodically but this was the first time they made it to the farm.

Because I love coffee, I am frequently in the bakery refilling my cup in the mornings and always pretty amazed and in awe of what I see that goes on to make the final products such as:

This is the start of what it takes to make cinnamon bread and rolls

This is the start of what it takes to make cinnamon bread and rolls

Then it gets lovingly rolled  up and patted into shape

Then it gets lovingly rolled up and patted into shape

When I see their breads rising so beautifully in the mornings it does cause me to pause to look at it.

When I see their breads rising so beautifully in the mornings it does cause me to pause to look at it.

When I ask them if they ever get tired of making that long roll of cinnamon dough each morning, they say no, they love to do it!   And for that, we are all thankful.

Apple Harvest started seriously this week with the Gala harvest.  We have two amazing workers who have picked all of the Gala apples in just 3 days—and are skilled to not bruise any, which is one of the most difficult things about picking apples.

Starting the morning off with empty boxes.

Starting the morning off with empty boxes.

A finished box of Gala ready to be taken to the cold storage

A finished box of Gala ready to be taken to the cold storage

We are blessed to have such a great team of employees–please thank them when you can for all of their labors.  Everyone at Corey Lake Orchards thanks you for buying local.  Looking forward to seeing you soon.     Beth

Fall apple update:

  • Our goal this apple season is to satisfy as many customers as we can with fresh quality apples. We will offer both pre-picked and u-pick apples this year, but due to Michigan’s extreme winter weather and the late spring frost, we won’t have a full crop. The extent of the damage varies by variety and depends on whether or not they were in full bloom at the time of the spring frost. Michigan overall has a good crop of apples, our southwest location was just the wrong place at the wrong time on May 15th.
  • Below you will find a list of which apples we will have and when we think they will be ready. This is our best guess – even now, we can’t be 100% sure. We will be happy to help you when you call or stop by the market to recommend other apples you can try in place of ones that aren’t plentiful this year. Who knows, you might learn to like a different apple better than one you have loved for years!
  • We know how important the u-pick experience is for many of you,  For those families who really enjoy bringing your kids out for the experience of picking apples during the beauty of autumn, you will still be able to do that. Check our website or call us for when later u-pick varieties will be available.
  • We will take orders on the varieties that are in short supply and honor as many as we can.
  • When each apple variety is available on the market, we will send that information out in an email and post it on our website. You can also call us at 269-244-5690.
  • On a personal note, when I walk through the apple orchards this year, it is hard to believe that just last year we had such a bumper crop and so many apples. The sad part is also seeing how the severe winter killed 10% of our trees. If you are out in the orchard this year and wonder why there are trees cut down and missing—this is why.
  • We greatly appreciate the loyalty of our customers and hope you will be loyal in both years of bumper crops like 2013, years like 2012 when we didn’t have hardly any, and now this year where we have plenty of some varieties but not others.
  • Fall Apple Availability and Forecasts for when they will be ready:
  1. Braeburn–mid October-few
  2. Cameo–late September–few
  3. Cortland–mid September-few
  4. Fuji–mid October–fair amount
  5. Golden Delicious–late September–fair amount
  6. Golden Supreme– early October –few
  7. Honeycrisp–mid September –few
  8. Ida Red-early October–few
  9. Jon-a-Mac–few
  10. Jonathan-late September–few
  11. Jonagold–late September–none
  12. McIntosh–early September–few
  13. Mutsu–early October–few
  14. Northern Spy–end of September–good supply
  15. Pink Lady–mid October–few
  16. Red Delicious–early October–good supply
  17. Red Rome-mid October–good supply
  • Apple Cider:  We anticipate beginning to press cider about the middle of September when we have a nice blend of apples.

 

 

Mid-August update

This weekend on the market we will have:

  • Blueberries:  We have them in both small and large picked quantities (from pints up 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:  Our own small field is open,  there are still a few there to pick for those just wanting to take the family out for the experience. If you are trying to pick larger amounts, call us and we can recommend several other local farms.  269-244-5690.
  • Cantaloupe—we are still bringing in melons from Indiana….although….we did pick three of our own this today…so soon we will have ours.
  • Tomatoes:  Finally we are bringing in some field tomatoes, the normal red,  yellow and mini tomatoes.  We are encouraged to see them start to ripen, so give us about one more week (and some heat) and hopefully we will be able to update you on when we will have bushels available and U-Pick.
This is the U-Pick field---just need some heat to ripen them.

This is the U-Pick field—just need some heat to ripen them.

  • Vegetables: zucchini, summer squash, cabbage, peppers, cucumbers, kale (red Russian and curly), eggplant,  green beans, Brussels sprouts and shallots.
  • Potatoes:  We have four kinds of potatoes on the market and we dig them fresh.  We have white, red, Yukon gold, and this week we started harvesting the russet baking potatoes.  While you may think a potato is a potato, when you buy them just dug, the flavor and texture are amazing.  They are $1 a pound, 5 pounds for $4, or 10 pounds for $7.50.
  • Onions:  We finished harvesting the onions today and they have really nice size again this year, check them out hanging on the market or in the onion barn. The varieties we have available are: yellow candy, red candy apple, white super star, cippolini, red marble cippolini and red tropea torpedo.
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    Many types of onions being brought in on the truck.

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  • Sweet corn is$2.50/half dozen, $5/dozen, or $20/bushel (which is 5 dozen). We have finished with our corn for the year and will be bringing in Stear’s corn in through Labor Day.
  • Fresh cut flowers and fresh herbs

This weekend in the bakery we will have:

  • Pies: apple, blueberry, cherry, chocolate, coconut cream, peach, strawberry rhubarb, and fresh blueberry glaze.
  • Cookies: apple and flower cut outs, monster (oatmeal, choc chips, m&m’s and peanut butter), chocolate chip, lemon, and caramel apple.
  • Bread: whole wheat, cinnamon, vegetable.
  • Double chocolate zucchini muffins and blueberry zucchini muffins. Cinnamon rolls, cinna-monkeys, 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. This week’s fall-like weather put us in the mood to jump-start apple season. So, today we made one of the fall favorites: caramel-apple cookies. In preparation for fall, we are offering specials on our frozen Northern Spy apple pies: these pies will be good in your freezer for the rest of this year, so if you would like to stock up for Thanksgiving or any other holiday, or just because you love apple pie, now is the time. The large frozen pies will be $1 off (making them $10) or buy 3 for $25. Some customers have expressed concern about whether a frozen pie will taste as good as one not frozen.  We have already proven this by baking the apple pies we froze earlier this year, so if you have gotten a baked apple pie from our bakery this year…the one out of your own oven will taste exactly the same!

The Three Rivers Triathlon is Saturday, August 16th. We are once again pleased to help sponsor this event and look forward to seeing the racers. There will be fresh fruit waiting for you when you finish. Good luck racers!! As always, we welcome you to try our own farm Triathlon if you are up to the challenge:

  • Event 1: Carry six 10-pound boxes of blueberries from the truck into our cooler.  Note: the height of carrying this many covers most of your face so you need to look around the boxes while you walk!
  • Event 2: Carry bushels of potatoes (60 pounds each) on uneven surfaces across the field, across irrigation lines (oops watch for the mud) and to the waiting truck.
  • Event 3: Pull onions alongside us! Bend over, pull one pound onions out of the ground (they will resist–they have been growing there comfortably all year), gather 7 or 8 in a bundle, tie, then when you have 4 bundles finished, carry all to the truck.  Repeat this sequence for a total of 8 hours!

….No takers?

Happenings on the farm this week. There’s not much new coming out of the garden right now – these cool nights (and a predicted temperature of 47 this evening!) are taking their toll on Becca’s produce too. In cheerier news, we harvested our shallots and they are the largest we have ever grown. You will find the shallots hanging all over the market, braided into small and large bunches. We also discovered who could and could not braid shallots–Becca won our informal braiding contest, thus nearly each lovely braid of shallots has been personally done by her (thank you, Becca).

If you have never used a shallot, you should try them!  Many recipes call for these as they combine the best of scallions, garlic and onion. Most of us prefer using them in recipes that call for raw onions (dips and salsas) because their texture is smoother and their flavor creamier and more balanced than an onion’s.

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Braiding shallots

Braiding shallots

So, while this is not any earth-shaking bit of news—the sunflowers by the old hay rake in front of the market have bloomed, completing the look I was trying to achieve along with the morning glories. This gives me a chance to tell you about this hay rake.   It has been sitting in the fence row in the back of the farm for as long as I can remember (and that’s 50 some years). Every time I went by it I felt like it deserved more than to be covered in dirt and vines, so finally convinced the crew to help cut it out of there and put it by the parking lot. To me, it is a really interesting and elegant tool.  Hay rakes like this originated in the 1800’s, which made the process of collecting hay much more efficient. The horse drawn rake could collect eight times a much in a day as someone raking by hand. This one does not have any markings or brand names, so I haven’t been able to learn much more about this type. However….if you’d like to learn more about hay rakes in general, including how even 10-year-olds knew how to use and operate them….read on (meanwhile I hope you enjoy looking at it as much as I do each day): http://atwww.farmcollectorshowdirectory.com/equipment/the-origin-of-hay- akes.aspx#axzz3AIrcgyKL

hayrake

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

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.

It’s definitely blueberry season!

It is most definitely blueberry season….and not only are blueberries fun to pick, delicious to eat, but they are really good for you too!.  Blueberries rank among the highest in overall antioxidant power.

Picked Blueberries:  Available now in the market for $3.00 pint and $5.00 quart.  Larger quantities (5 and 10 pound boxes) are available most of the time.  But, call ahead to make sure we have them or call and order them in advance just to be sure.  (269-244-5690).

U-Pick Blueberries: Given the number of requests for people who want to pick their own blueberries, particularly for those wanting a family farm experience, we have opened a section of our field for U-Pick this year.

  • The hours for U-Pick will be 8 am until 11 am on weekdays and 8 until noon on weekends.
  • Pricing will be $2.00 a pound to pick
  • We expect them to last through most of the month of July
  • We will provide you buckets to pick in, but please bring your own containers to take them home in.
  • In order to have enough for everyone, we are going to set a 10- pound limit per group picking, unless we end up with extras on some days.
  • We hope to be open daily, but if the field gets picked out, we may have to close for ripening, so please call ahead to make sure we are open for picking before you come.  269-244-5690.

Most of the folks who came out this week had their very first experience picking blueberries and were expert pickers by the time they finished!


 

 

 

 

 

 

 

 

 

 

 

Summer vegetables are really coming in now with this week’s rain and hot temperatures.  We currently have:  peas, onions, zucchini, yellow summer squash, green beans, kale, swiss chard, cucumbers, cauliflower, and peppers.  We hope to have sweet corn by next weekend.

Please try some swiss chard.  This may be a new leafy green to many of you, I only tried it after we started growing it last year and now it is one of my favorites.  We ask you to give it a try because we pick it daily and find ourselves throwing most of it away the next day because people don’t seem to know what it is.

  • Swiss chard, sometimes called just chard, has a earthy and slightly taste, crisp leaves and crunchy stalks.
  • The leaves and the stalks are both edible, toss some into a salad.
  • It has a list of health benefits a mile long.
  • My favorite way to prepare it is to saute’ it in olive oil, along with some minced garlic and onion, seasoned with salt and pepper.   While I am sautéing it I toss in what ever other veggies I have:  zucchini, yellow squash, cherry tomatoes.  When it is done I toss a handful of parmesan cheese on top to melt.  While this can be a nice side dish, I use it as a main course for a healthy meal!

swiss chard for sale at the market

Beth’s swiss chard dinner

 

 

 

 

 

 

 

 

Lodi apples:    Lodi apples is the first summer apple that we grow.   This is the modern replacement for what used to be known as a transparent apple.  It is a medium-sized green and extremely tart apple that can be used for your first applesauce of the year or to eat out-of-hand if you really like something sour!  We hope to have bushels of these sometime next week.  If you want some, please call us and we can add you to our list to call when they are available.  269-244-5690.

We have a new brandy!  Bruce’s strawberry brandy is complete and ready for you to sample and buy.  He will be in the brandy house on Saturday from 1 – 4 for tasting.  We got a taste today and those who tried it really liked it.  He is currently fermenting sour cherries in order to make a few runs of cherry brandy.

Baked Goods.  This weekend we have all of the usual baked goods, pies, cookies, breads, cinnamon rolls.    The blueberry pies are from fresh blueberries since they are in season, so this is the time to get blueberry pie.    This week’s cut-out cookies are pirates–sure to delight any young pirates in your family.

Pirate cookies this weekend

Bakery Update:  Things really got moving this week in the bakery so peek in if you haven’t lately.  All of the equipment is here now and being installed—so while we don’t have an opening date yet, we can see it is getting closer.

Michaela and Patti checking out the new mixer

Bakery equipment coming in

 

 

 

 

 

 

 

Happenings on the farm this week:  With cherry picking complete we caught a bit of a break this week and had time to catch up on many maintenance items around the farm, repairing grape posts, putting spring equipment away for the year, taking out trees we lost in the storm a few weeks ago, getting equipment ready that we’ll need soon.  We worked on thinning some apples and pears on some of the trees whose branches are bent to the ground with fruit weight–a good and bad problem to have!  We got all of our strawberry fields renovated for next year.  And as the several days of heat brought on 2 plantings of green beans at the same time—the crew spent 1 full day picking green beans.

Strawberry field now ready for next year

Pear branch heavy with fruit

 

 

 

All for now from Beth and the entire crew at Corey Lake Orchards, thanks as always for buying local.