PREGITZER FARM MARKET, LLC
"Like your own garden without the work!"
6870 Territorial Rd., Munith, MI  49259  (517) 769-2768
yourfarmmarket.com   email shannon@yourfarmmarket.com
Wade Cell:  517-499-5676   Shannon Cell:  517-513-9572
Welcome to your farm market!!  
"Like your own garden without the work!"  
Special events like our Melon & Corn Festival, Fall Festival, Field
Trips, Tours, Private Parties, Night Glow Corn Maze, and More.  We
also offer Pumpkin Patch Hayrides, Corn Maze, Petting Farm, Straw
Crawl, Scenic 30 Min. Around the Farm and Big Woods Hayride,
Games, and Crafts.  Also Continually Adding Attractions!
ALL ADMISSION, STRAW CRAWL, PETTING FARM,
AND PUMPKIN PATCH HAYRIDES ARE FREE!!  
FUN ON THE FARM!
ALWAYS FRESH FROM OUR FARM!
Pregitzer Farm Market Will Now Be Offering
Naturally Raised Poultry!!
No Antibiotics - No Hormones - No Vaccines - Natural Feed
Processed At Licensed MDA Site
Sold as processed, whole, frozen, and bagged.
Next flock will be ordered in early spring.
Reserve yours now!
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According to the Michigan
Department of Agriculture, if each
family in Michigan started
spending $10 per week of their
grocery bill on Michigan
products, we would keep more
than $37 million in Michigan,
EACH WEEK.
Delicious!
Nutritious!
Safe!
Fresh!
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Custom Order Now!
Frozen Halves and
Whole Chicken
Available In Stand
Sweet Corn, Cucumbers,
Green Tomatoes,
Cherry Tomatoes, Zucchini,  
Cabbage, Summer Squash,
Potatoes, Green Peppers,
Asst. Hot Peppers, Sweet
Banana Peppers, Onions,
Turnips, Broccoli,
Kale,
Cauliflower,  Nappa
Cabbage, Collards,


Starting To Come In:  
Cantaloupe, Red Tomatoes

Hours
Daily 10am - 6pm
 Farm Fresh Produce
      For Sale!
 Harvesting Now    
       Featured Recipe
           Contributed By Judy Richards

ROASTED KALE WITH SEA SALT


4 cups firmly-packed kale
1 Tablespoon extra-virgin olive oil
1 teaspoon sea salt

Preheat oven to 375 degrees.  Wash and trim
the kale. Peel off the tough stems by folding
the kale leaves in half like a book and
stripping (or cutting) the stems off. Toss with
oil. Roast for 5 minutes. Turn kale over. Roast
another 7 to 10 minutes until kale turns
brown and becomes paper thin and brittle.
Remove from oven and sprinkle with sea salt.
Serve immediately.

I predict that even people who don't like kale will love
this!  Judy Schneider

Zucchini Relish

5 cups chopped zucchini (do not peel)
2 cups chopped onion
2.5 tsp. salt (not iodized)
3 cups sugar
1 1/4 cups vinegar
1.5 tsp. dry mustard
1.5 tsp. nutmeg
1.5 tsp. tumeric
1.5 cups red pimentos or red sweet pepper
1.5 green peppers
1.5 tsp. of black pepper

Chop zucchini & onion. Sprinkle salt over
mixture, cover, and store overnight in
refrigerator. Next morning, drain well and add
other ingredients.  Cook for 30 minutes or until
done. Put in jars and seal.