It’s Time to Stock Up! 🍎 10-16-25

Just check our website, FB, Google, or call us at (269) 244-5690 for days and hours as needed.

Closed      Monday
9 to 4       Tuesday
Closed      Wednesday
9 to 4       Thursday
9 to 4       Friday
9 to 4       Saturday
9 to 4       Sunday

Our fall “keeper” apple varieties are now in stock – Cameo, Fuji, Gold Rush, Granny Smith, and Pink Lady.  (Gold Rush and Granny Smith will start this weekend).  These are the last ones to ripen and will hold for several months when stored in a cool, dark area or refrigerated.

We also have a few of our sweet yellow onions available.  They are cured and will last through the winter months.

The grapes are still holding beautifully thanks to the cool nights and just the right amount of rain.  Pick yours today as they typically do not last much longer in the year!  See grape picking information below.

Below is our schedule for the remainder of the year.
Last Day of our Regular Market Hours
–Saturday, Oct. 25, 9 am to 4 pm

Late Fall Market Hours*
–Open Tuesdays, 9 am to 3 pm – Oct. 28, Nov. 4, Nov. 11
–Open Saturdays, 9 am to 3 pm – Nov. 1, Nov. 8, Nov. 15

Holiday Market with Santa and Mrs. Claus
–Open Saturdays, 9 am to 3 pm – Nov. 22, Nov. 29, Dec. 6, Dec. 13

*Should we sell out of apples, we will close the market prior to Nov. 15 and reopen on Nov. 22 for the Holiday Market.

Days and hours outside these are available by appointment, call 269-244-5690.

We grow Concord (blue) and Niagara (white) grapes.  These grapes have seeds and are primarily for juicing, wine, and jelly.

We measure the grapes by 5-gallon buckets or a half bushel basket, which weigh 20 pounds.  Minimum quantity to pick is 20 pounds (one 5-gallon bucket).  Discounts when picking 100 pounds or more (5 buckets).

Link to the u-pick grape page – pricing, days and hours open, what to bring, and more.

Apples grown in the 3 orchards that will be open: Golden Delicious, Red Delicious, Jonathan, Cameo, Red Rome, McIntosh, Gala, Jonamac, Fuji.  Please note that orchard clean up may look different than in previous years with fewer apples remaining on the trees and many apples on the ground.  This is due to us having a lighter crop of apples and the extreme heat that continued during their growing season, causing many of them to fall off the trees.

Hours: Orchard opens at 9:30 am and you must be finished by 3:30 pm.  Allow sufficient time to check-in, go to the orchard, and return to the market to check-out.

Price is $10 a bushel, sold in whole bushels only, 2-bushel minimum.  For example, the price for 2.5 bushels is $30, not $25.  Additional charge for excessive heaping.

Please bring your own containers.  If you don’t have bushel baskets, we will loan you some to pick in for measuring, then you can transfer them to your own containers.  If needed, we have half-bushel plastic bags for sale for 50 cents each.

Other useful (optional) items to bring include a small kitchen ladder/stepstool and wagon.  Dress appropriately for uneven ground; no climbing trees or bending branches down.

Current varieties available: Cameo, Golden Supreme, Ida Red, Red Jonagold, and Yellow Delicious.  See descriptions of these varieties at the end of the newsletter.

• Orchard opens at 9:30 am, must be done by 3:30 pm
• Check in at the market to prepay, get directions, and your picking bag(s).
• Need to pick a minimum of one peck ($12 value)

See the u-pick apple webpage for more details on pricing, picking tips, orchard etiquette, and more.

Introducing our Red Rome!  These apples are the big, round, red apple featured in the story of Snow White.  Red Rome have a mild, sweet flavor, and are popular for baking because they hold their flavor and shape well.  Their coloring will add a touch of pink to baked apples and applesauce.

• Fall Apples – Braeburn (few), Cameo, Cortland (few), Fuji, Gala, Golden Delicious, Honey Crisp, Ida Red (few), JonaGold (few), Jonathan, Jonamac, McIntosh (few), Mutsu (few), Northern Spy, Nu-Red, Pink Lady, Red Delicious, Red Rome, Wolf River
• Goldrush, Granny Smith (few) coming this weekend
• Bosc Pears – a winter pear, available in small boxes to bushels
• Fall squash – assorted varieties
• Cider – freshly squeezed, gallons and half gallons – only for a limited time!
• Donuts – weekends only
• Baked Goods – assorted cookies, muffins, ‘take and bake’ fruit pies, and strombolis
• Pumpkin Rolls – in the refrigerator section
• Local products – maple products, honey, jams, jellies, and salsas
• Alcohol products – wines, spirits
• Gifts – nice selection made by our local artisans
• Ice-cold slushies – small and large, in three flavors
• Fall ornamentals – gourds and stacking pumpkins, mini straw bales, mums, colored corn, pie pumpkins, jack o’ lanterns, and more ornamentals
• Jack o-Lantern pumpkins – currently just size large in stock.  Do not carve until close to Halloween and keep out of direct sunlight

The Pink Lady apples are ready and on the market for sale!

• Cortland, Gala, Jonamac, – buy any two bags, get a third same sized bag free
• Apple “seconds” or processing apples – Discounted apples with small blemishes, rust marks or are misshapen.  They are perfect for making pie filling or applesauce.  Sold by the half bushel, apple varieties can vary each day.
• Animal apples –Good for feeding your furry friends or to make cider.  Sold by the half bushel, apple varieties can vary each day.

• Buy two, get one free.  Can mix and match types of squash.
• See below for types of squash available and descriptions.  Squash will keep all winter when stored in a cool, dark, dry place.

Below a young customer is eyeing the mashed potato squash!

Acorn.  Mild, slightly nutty flavor.  Dark green skin with orange-yellow flesh.  Rich in fiber, vitamins A & C.  Great for baking, roasting, and stuffing.  Naturally sweet when cooked.
Baked Potato.  Creamy texture with rich, earthy flavor.  Tastes similar to a baked potato.  Easy to roast, mash, or stuff.  Smooth tan skin with golden flesh.  High in fiber, vitamins A & C.
Buttercup.  Rich, sweet flavor with a hint of nuttiness.  Dark green skin with a distinctive gray ‘cap’.  Dense orange flesh is good for roasting or mashing.  Excellent in soups, stews, and casseroles.  High in fiber, vitamins A & C, and potassium.
Butternut.  Sweet, nutty flavor.  Tan skin with orange-flesh.  Good for soups, stews, baked, or roasted.  High in vitamin A.  Some of our selection are quite large!  Bake and freeze some for later.
Carnival.  Sweet, nutty flavor with hints of maple syrup.  Hybrid of Acorn and Sweet Dumpling squash.  Great for roasting, stuffing, or soups.  Edible skin, no peeling needed.  High in potassium, vitamins A & C, and omega fatty acids.
Delicata.  Sweet creamy flavor with hints of corn and pumpkin.  Skin is edible when cooked.  No peeling needed, just slice and roast.  Great for baking, stuffing, and sauteing.  High in fiber and Vitamin A.
Goldilocks.  Sweet, nutty flavor.  Orange skin with orange-yellow flesh.  Perfect single serving size.  Great for baking, roasting, and stuffing.  Doubles as a colorful fall decoration.
Mashed Potato.  Creamy, fluffy texture when cooked.  Mild, slightly sweet flavor with nutty tones.  Looks and tastes like mashed potatoes.  Great for roasting, mashing, or stuffing.  High in fiber, vitamins A & C, and potassium.
Spaghetti.  Mild, slightly sweet flavor.  Flesh turns into spaghetti-like strands when cooked.  Great low carb alternative to pasta.  Rich in fiber, vitamins A & C.  Delicious with sauces, herbs, or cheese.
Turban.  Beautiful to decorate with, sweet with a nutty taste.

Roasted Maple Bourbon Delicata Squash

• 1 ½ pounds Delicata squash
• 2 tablespoons olive oil
• 2 tablespoons maple bourbon or regular maple syrup
• 1/8 teaspoon cinnamon

Preheat oven to 400 degrees.
Combine olive oil, maple syrup, cinnamon, and salt in a small bowl.
Cut the squash into quarters and remove seeds with a spoon or melon baller.  Slice each quarter into ¼ – ½ inch slices.
In a medium-sized bowl, toss the squash with the maple syrup mixture.
Line a baking sheet with foil and spray the foil with cooking spray.  Place squash on baking sheet.
Bake for 20 minutes. Remove from oven and flip squash pieces, rearranging for even cooking.  Bake an additional 10 minutes or until squash is lightly golden.  Set to the side or refrigerate until you’re ready to assemble.

Butternut Squash Purée (nice substitute for pumpkin puree)

• 1 butternut squash
• 1 t olive oil
• 1/8 t kosher salt

Preheat oven to 400 F.
Wash and pat dry the squash.  With a sharp knife, trim off the ends and cut in half lengthwise.  Remove the seeds and strings.
Brush flesh with olive oil; sprinkle with kosher salt.
Place the squash halves cut-side down on a rimmed baking sheet.
Bake until tender, about 45 to 60 minutes.
Allow to cool enough to handle. With a spoon, scoop out the flesh and place it in a food processor or blender.  Purée until smooth.