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Featured Product

Homemade Apple Pie!

Our famous homemade, hand sliced Apple Pie is only $9.99. Order by phone - 586.469.2525 or just stop in and grab one! Great with vanilla ice cream!

Homemade Apple Pie

Recipe of the Week

Rigatoni with Pumpkin & Bacon -

The weather is turning colder and the pumpkins are beginning to show up in the markets. Try this hearty pasta dish that will chase the autumn chill away.

Cooking Tip

Cooking Tips for Winter Squash -

When baking, add butter and brown sugar to the cavity for a sweeter taste.

To remove fiber from fibrous squash, whip cooked squash with an electric mixer. The fibers will be caught up in the mixer blades.

The skin on the squash will be easier to remove after the squash is cooked.


Providing the Best for Our Customers Since 1982!

An Apple a Day!

Why stop at just one? From the orchard or the grocery store, apples can sweeten any meal. Apples are wonderfully versatile. Of course, they're perfect for pies and other treats, but their clear, sharp sweetness also make them an excellent companion to rich meats like pork. The combination has been treasured for thousands of years: Apicius, the only surviving cookbook from the Roman Empire, includes a recipe for diced pork with apples.

Caramel Apple Pork Chops

Come October, the days are bright and clear, the nights cool and crisp, and apple orchards around the country are at their peak. The big apple states - Washington, New York andMichigan - are filled with fields of scrubby dark-green trees, their branches heavy with deep-red 'Winesap,' pale-yellow 'Golden Delicious,' and bright-green 'Granny Smith' apples.

Warm, spicy, and sweet, this wonderful autumn recipe for Caramel Apple Pork Chops is a guaranteed favorite for kids, and is great with smashed potatoes and buttered green beans!

"Anyone can count the seeds in an apple, but only God can count the number of apples in a seed."
~ Robert H. Schuller

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Fabulous Fall Salads!

With their rich, earthy flavors, cool-weather crops are perfect salad ingredients. Autumn is my favorite time to visit the Farmer's Market and to cook with ingredients from there. An October visit will yield an assortment of produce. October straddles the fence between summer and winter, unsure of which side to jump off on.

There are still an amazing number of types of tomatoes available. The cool weather also has begun to sweeten the root vegetables and squashes. And all kinds of green, leafy things are enjoying a second robust season after taking a few weeks off, like the rest of us, during the stultifying heat of August. October is also the perfect time to take advantage of things like baby kale, still young and tender enough to be enjoyed raw. Walking through the aisles of the Farmer's Market, you are sure to find the one ingredient that is essential to any good salad - inspiration!

Roasted Vegetable Salad

The most important thing to remember is that it's hard to go wrong with a salad. Ever since man began walking the earth, he has been plucking fresh green things from the soil and eating them for sustenance. What could be more basic than that?

In Roasted Vegetable Salad a variety of fall vegetables, including rings of squash, baby carrots, beets, potatoes, and brussel sprouts, are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale. This salad is best served warm or at room temperature!

"Autumn is a second spring when every leaf is a flower."
~ Albert Camus