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What’s next?

by Dietrich Bronner

Join the Edible Experience Club by Nov. 3

to enjoy the first dinner event on Nov. 7

Farm Store Hours: 

Monday-Friday 12:30-5:30pm

and Saturday 9am-4pm

Contact frankenmuthfarmersmarket@gmail.com

or 989-607-9214

 

  Mouthed at your Market:  “We’re so sad this is the last Market of the season!”—Many guests who visited last Saturday.  What a testament to how grand each Market can be.  We hope you didn’t miss out on the greatness.  Come enjoy a taste of the Market at the Farm Store! 

 

  Our final Farmers Market of the season wrapped up last Saturday, but lots more fun is soon to follow.  Stay in the know with our email newsletter (email frankenmuthfarmersmarket@gmail.com) and follow us on Facebook, Twitter and Instagram. 

  Thank you from the bottom of our hearts to all the customers who supported the Market and its vendors this past season.  We are here to serve you, and we so greatly appreciate each and every visit as you come to keep our growers and producers productive and thriving.  While there are no more Market days, you can still stop in the Farm Store for fresh finds that stimulate our local economy.  Visit often as the stock changes frequently. 

  We’re holding on to the last of the harvest for our first-ever Edible Experience Club dining event on Nov. 7.  This kick-off to the club will be followed by three more extravagant dinner experiences March 20, July 10 and Nov. 6, 2018.  Enjoy three months of free membership now through December by signing up for 2018 today, and your annual membership will be extended to 15 months of benefits plus four dinner invitations along with the discounts to pop-up dinners we may announce. 

  You must join the Club by Nov. 3 to attend the Nov. 7 premiere, where you’ll relive the nostalgia of your favorite board games through six rousing courses of food.  At this one-time-only Game Night, guests will play through conceptual courses of Checkers, Twister, Chutes and Ladders, Tic-Tac-Toe, Chess and Candy Land.  The experiential menu features 57 items made from many more ingredients.  You won't want to miss out on this once-in-a-lifetime event or any of the future dinners that will be equally stimulating and transformative.  You'll never look at food the same way again. 

  If you’re unable to attend each dinner due to scheduling conflicts, you can trade your invitation to someone else.  This is the perfect way to give a birthday or Christmas gift to someone special, and you can further share the joy by passing your invite on to someone else who will be stunned by these novel dining experiences.  Many are attending these as special and relaxing "date nights" where no decisions have to be made.  Just come and we’ll take you on a wild, delicious, and mind-blowing ride! 

  The invitation to each dinner is included in the Club membership.  Other benefits are a one-time 10% rental discount of FFM facilities, $20 off the Feast of the Harvest Moon, free attendance to a Market class, $1 off Cream of the Crops Ice Creams in the Farm Store, 10% off select FFM logo merchandise, and a free annual gift.  The annual membership fee is only $250 per person or $450 per couple.  Sign up at the Market, call us, or find a registration form on our Facebook page, website, or email newsletter. 

  Meanwhile, we are also gearing up for our annual Christkindlmarkt downtown and our first-ever Merry Marketplace happening at the same time at the Farmers Market.  More details will be announced soon, but be sure to mark your calendar to experience these holiday happenings Nov. 24-26 and Dec. 1-3.

  Thank you shoppers for your support as we end the Market season, and, everyone, stay tuned for the start of some amazing epicurean adventures at our Edible Experience Club dinners and the Christmas magic soon to come. 

 

Butternut Mac & Cheese

 

1 medium butternut squash (3-4 cups uncooked cubed)

2 cups whole wheat shell pasta

7 oz. milk

1 cup shredded extra sharp cheddar cheese

1 Tbsp. butter

 

  Cut the squash in half lengthwise, remove the seeds, and bake flesh side up on a baking sheet at 400F 30 minutes until soft.  Spoon the flesh into a blender or food processor.  Add the milk, cheese and butter and blend into a sauce consistency.  Thin with more milk if needed.  Season to taste with salt and pepper.  Boil the pasta according to the package instructions, drain it, mix it with the sauce and serve.

 

(c) 2006 Frankenmuth News