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Featured Product

Homemade Apple Pie!

Our famous homemade, hand sliced Apple Pie is only $8.99. 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

Oil Roasted Summer Vegetables -

With harvest season here and summer still hanging on, this recipe for roasted summer vegetables is a perfect side dish to anything on the grill. Feel free to mix and match with the vegetables of your choosing!

Cooking Tip

3 Salad Tips -

• Fresh Ingredients Matter: With a dish that's so completely dependent on one or two ingredients (lettuce or greens), the kind of lettuce you're buying matters a great deal. While the packaged lettuces are convenient, they're often frozen and transported to your local grocery store, so they'll never taste as fresh and delicious as a local bunch of lettuce. Take a little extra time with the washing and chopping — it'll pay off in flavor.

• Break out the Mandoline: I always hate recommending that readers buy a new piece of kitchen equipment, but if you don't yet have a mandoline, they work wonders for making an inspired, delicious salad. Mandolines allow you to very thinly slice vegetables like carrots and radishes, adding visual interest to your salads and allowing you to add many different vegetables without weighing down the greens. If you don't have a mandoline, you can certainly thinly slice these vegetables on your own — it just takes more time and patience, obviously.

• Experiment with Unexpected Ingredients: It's easy to reach for chopped mushrooms, sliced tomatoes or olives for your everyday salad. Maybe you like to scatter in a few sunflower seeds, soft cheeses, or croutons. But what about toasted hazelnuts? Gogi berries? Perserved lemon and capers? How about adding in cooked whole grains like couscous or quinoa for more of a complete meal? Starting to push the envelope on which ingredients belong in a salad can be quite liberating, will help you use up leftovers in the refrigerator, and will likely lead to new favorite salads.


Providing the Best for Our Customers Since 1982!

Country Fare!

Autumn's chills bring sweater weather and robust appetites. There is no better time to savor hearty country foods and good jug wines. Crusty homemade breads and rich soups that capture the earthy flavors of the harvest are perfect accompaniments to fall foliage jaunts. These meals are complete with the added crunch of an apple or pear, a slab of farmhouse Cheddar, and a bottle of country wine. Inhale the autumn splendors with one last picnic set on a cozy blanket amids milkweed pods and showers of maple leaves, beside crimson-hued bogs and moors, or along grassy cattail-bound ponds.


Autumn cravings - A picnic in an apple orchard... a tailgate picnic where everyone forgets about the football game... beach plums, Damson plums, Seckel pears and lady apples... roast chicken... Indian summer... sweet potatoes... not closing the summer cottage... warm apple pie... visiting the apple cider mill... Beaujolais Nouveau... street fairs...

Rich orange rutabagas - one of our favorite turnips - blend beautifully with beef stock, carrots, and Hungarian paprika. Autumn Celebration Soup is highlighted with a dollop of sour cream and enlivened in texture by dark crispy bacon and caraway seeds.

"Even if a farmer intends to loaf, he gets up in time to get an early start."
~ Edgar Watson Howe

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Chili Fever!

Chili, chili con carne, Texas red - whatever you affectionately call this savory mix of meat and heat - is one of those dishes that most people feel just misses when made by someone else, while their own recipe is a deeply held family secret that should win blue-ribbon honors.

Chili originated in Texas, where native cooks improved the cowboys' chuck-wagon stews with their incomparable blend of chiles and seasonings. The first chili joint opened its doors in Texas sometime before the turn of the century, and by the 1920's the Texans' bowl of red was a familiar sight just about anywhere west of the Mississippi.

Jalapeno Chili

Americans now have an abiding love for chili, both the eating and the making of it. It's always been a recipe people love to fiddle with. There is no consensus as to the correct degree of heat or what source should provide it - red pepper sauce, dried or fresh chiles, or cayenne pepper. But most everyone agrees that taste-bud-decimating hotness is way off base.

No one can agree, either, on which meat or beans are best, or if in fact, beans are needed at all. Many prefer a lean cut of beef; others go for the high-grade sirloin. Some mix in a little pork or chicken with the beef. Some cook cubed meat until meltingly tender; others start with the meat already ground. We're open to chili every which way - with meats, or with beans and vegetables - just as long as it's hearty and packed with flavor.

Hot, hot, hot! There's lots of jalapenos and hot sausages, mixed with all our favorite chili ingredients in Jalapeno Chili! Have several varieties of iced Mexican beer on hand, to put out the fire :)

"Next to jazz music, there is nothing that lifts the spirt and strengthens the soul more than a good bowl of chili."
Harry James