Bonus Farm Store: Thanksgiving Specials
Granor Farms is hosting a special Thanksgiving Bonus Farm Store complete with our produce, curated products, a Thanksgiving Pre-Order Menu from the Granor Kitchen. This will be our final market before the Thanksgiving Holiday; we will reopen on December 5th.
This year we will have free-range, non-GMO turkeys from Willowbrook Farms in Cassopolis, MI. Pre-order required and available through their site.
- Contact:
- Farm Store
- Email:
- [email protected]
Getting to Granor Farm
Farm Store & Farm
3480 Warren Woods Road
Three Oaks, MI 49128
Greenhouse & School House
3520 Warren Woods Road
Three Oaks, MI 49128
From:
Downtown Three Oaks: Three Oaks Rd. (north) to Warren Woods Rd.
St. Joseph & Chicago: I-94 Exit 6 (Union Pier)
New Buffalo: Red Arrow Highway (north) to Warren Woods Rd.
Niles: Highway 12 West to Pardee Rd. to Warren Woods Rd.
We are located 7 miles east of Red Arrow Highway or 3 miles north of Highway 12 on Warren Woods Road, between Log Cabin Road and Pardee Road.
Events , What's happening on the farm this season
There’s a bunch of great reasons to visit the farm all year round, from our annual Seedling Sale, to visiting the Farm Store, to participating in our CSA or Farm Camp programs. Join us on Fridays and Saturdays for dinner in our state of the art Greenhouse!
Cooking with Granor: Chef's Table Dinner
Have you ever watched a cooking show and wished that you could ask a question or taste what they are making? Now you can! In our Chef's Table Dinners, the Granor Chef will teach a minimum of five different dishes, and serve a tasting portion of each one accompanied by our Granor Wine. These events are typically about three hours, and you will leave with full recipes, a new skill set, and a full belly.
Book + Supper Club with Maureen Abood
Please join us for a Book and Supper Club with Maureen Abood, whose latest cookbook Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods is an ode to the full spectrum of Lebanese baking and the rich cultural traditions of Lebanese American cuisine.
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Maureen is the author of the IACP finalist cookbook Rose Water & Orange Blossoms and a New York Times-featured voice in Middle Eastern cooking.
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The evening will kick off with drinks and a conversation between Maureen Abood and our culinary director, Abra Berens
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Following the discussion will be a multi-course meal with dishes inspired by Maureen's book. Each ticket includes a copy of Lebanese Baking. The event will conclude with a book signing.
