Granor's Picnic Bar opens this weekend! While shopping at the Farm Store, you can now order food and drinks at the outdoor window and eat lunch in the shade of the newly planted trees around the Farm Store and yard.

Enjoy a selection of Baked Goods, Vegan Bean & Veggie Salad, and Ranch Dressing Buttermilk Chicken Salad from the Granor kitchen. To pair with chips or crackers, try Granor's Hummus, Marinated Chèvre dip, or Green Tomato Salsa. We also have new cocktails featuring our bright and summery Blackberry Amaro including the Amaro Spritz, Blackberry Buck, and Amaro Negroni. 

Granor Farm Store & Picnic Bar Hours: 

Friday & Saturday, 9 AM – 5 PM ET

The Granor Farm kitchen is leaning into warm spices and bold summer flavors this week. From the ovens, look for Calabrian Chili Chorizo Loaf alongside the usual lineup of sourdough breads. Sweet offerings include Berry Almond Streusel Blondies and Parsnip Cake with Rhubarb Glaze, plus take-and-bake Fennel Sesame Cookies waiting in the freezer. Pantry shelves are stocked with Coffee Rub, Wine Salt, and Herb Salt to bring extra flavor home. The crew also has a full lineup of marinated meats ready for you, including Buttermilk Chickens, Ribeye, Skirt Steak, Tofu, and Pork Chops for the grill, or grab a Squash Giardiniera Pizza if you feel like keeping dinner easy.

This week in the Farm Store we have new home goods items from Nurturing Through Nature, & Verdant Hollow to keep your skin glowing all spring. We have new facial oils from foraged seasonal herbs, looseleaf teas foraged from SW Michigan and infused local honey for teas, baking, and marinades. Verdant Hollow dropped off 3 new scents of homemade goat's milk soap this week - all are perfect for gifts and so good you'll have to get one for yourself too. 

Thank you to everyone who made our annual Seedling Sale weekend an incredible success! If you missed out, we have extra Plants available for purchase at the Farm Store this weekend, and CSA members can opt to select a seedling as one of their items. While you're there, snag a pint of our freshly harvested Snap and Snow Peas, are perfect for eating raw, tossing into quick stir-fries with Baby Choy, or steaming with butter. New this week are Pearl Onions and fresh Dill and Cilantro to build the ultimate spring salad using our abundant Lettuce, Spinach, Power Greens, and Spring Mix, then top with beautiful ribbons of shaved Beets and Carrots.

This spinach dip can be served cold schmeared on slices of whole wheat bread or baked until warm and bubbly for dipping tortilla chips. We have even used it as the base for a sandwich topped with sliced radishes.

The dredges of the last jar of pickles from the previous summer combined with a spoonful of mayo makes a delightfully tangy and creamy dressing to be used on a myriad of vegetables throughout the season. 

This anchovy mixture adds richness and flavor to just about anything, so we make it in a large batch and keep it at the ready in the fridge.