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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!

Gratin|n.|French|: a baked or broiled dish with a golden-crisp topping usually of breadcrumbs or grated cheese.

Time can elevate the humble. In sixteenth-century France, when a cook didn't want to waste the crusty remnants (gratin) of a meal, he scraped them loose from the pot. The term for these tidbits eventually came to be used for lusty, refined dishes such as the classic gratin dauphinois, in which potatoes are baked with cream until browned and crisp. A luscious topping like this is what now defines a gratin, a simple requirement that invites a certain amount of culinary inventiveness.

Classic Potato Gratin

You don't have to have a gratin dish - any old baking dish will do. And preparing one couldn't be easier: Assemble ingredients, and bake until golden and bubbly. But keep an eye on it, since brown and crunchy can swiftly become black and burnt. In fact, despite its origins, about the only thing a gratin will never be is leftovers!

This recipe for a Classic Potato Gratin with layers both crisp and creamy, is a rich composite of sliced potatoes, grated Gruyere, heavy cream and seasoning. It is a perfect accompaniment to a roast.

"Once you have mastered a technique, you barely have to look at a recipe again."
~ Julia Child

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Happy Halloween!

Evolving from the ancient Celtic holiday of Samhain, modern Halloween has become less about literal ghosts and ghouls and more about costumes and candy. The Celts used the day to mark the end of the harvest season and the beginning of winter, and also believed that this transition between the seasons was a bridge to the world of the dead. Over the millennia the holiday transitioned from a somber pagan ritual to a day of merriment, costumes, parades and sweet treats for children and adults.

But celebrating Halloween isn't just about the candy. Halloween appetizers and main course dishes can be spooky and spine-tingling but it doesn't mean that they won't satisfy hungry party guests. Putting a sinister face on party food takes nothing more than some simple sleight of hand -- and a bit of heat.

Serve your guests or little trick-or-treaters this warm and hearty Ghastly Goulash before sending them out into the dark, freezing night!


Ghastly Goulash

"When witches go riding,
and black cats are seen,
the moon laughs and whispers,
'tis near Halloween.
~ Author Unknown