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| 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! |
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! |
| Contact Us For Any Reason |
Pregitzer Farm Market on Facebook
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
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
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.
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.