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367 North Main Street
Milford Charter Township, MI, 48381


Acorn Farm opened its doors in downtown Millford in 2008. Since then, we’ve had the pleasure of meeting the most kind, interesting, generous, and downright fun people in the store every single day. Our staff is made up of former customers who became a part of our family so much that we just had to hire them! At Acorn Farm our goal is to not only provide you with high quality goods for your kitchen and home, but to stir up your imagination in the kitchen and around the home. We aim to make every trip to Acorn Farm a pleasant one, and that you’ll always leave encouraged, inspired, and ready to try something new.  


Welcome to Acorn Farm's blog. 

Thanks for Coming!

Karen Pianki

A great time was had by all who attended our Open House. The recipes that were prepared by Trish Ranallo were a huge hit and we promised to put them on our website for you. Here is the first one. The rest should be up by day’s end. Thanks for your patience.

Cast Iron Garlic Shrimp

1/2 cup olive oil, divided 4 cloves garlic, minced

1/2 tsp. Espellette Pepper 3 TBS lemon juice, divided

2 tsp. kosher salt 1 lb. large shrimp

1 tsp lemon zest 1 tsp lemon zest

1 TBS chopped fresh parsley

Shrimp may be cooked with their shells on or with shells removed. In a small saucepan set over mediium low heat, heat 3 TBS olive oil with the garlic. Cook 5 minutes until the garlic is just turning golden, being careful not to burn. Remove from heat, stir in the pepper and set aside.

Heat a cast iron griddle over medium-high heat for 5 minutes. In a medium bowl, stir together the remaining olive oil, 2 TBS lemon juice and salt. Lilghtly dip the shrimp in this mixture, then place on the hot dry griddle. Cook the first batch in a ingle layer 2 minutes per side, until pink and the shells are browning. Remove to a bowl and cook the remaining shrimp.

Once all the shrimp are cooked, remove the griddle from the heat. Tos the shrimp with the reserved garlic oil and an additional pinch of salt, is desisred. Pour the shrimp back onto the warm griddle for serving. Drizzle with the remaining lemon juice and top with lemon zest and parsley.

Easy Parmesan Risotto

This recipe is not our own so we thought we’d link you to The Barefoot Contessa’s website.

Barefoot Contessa’s Easy Risotto

Strawberry Mascarpone Bread Pudding


1 loaf brioche or challah bread

1 tablespon butter

5 eggs

2 egg yolks

1/4 cup light brown sugar

1/2 teaspoon salt

3 cups whole milk

1/4 teaspoon vanilla extract

1 cup mascarpone cheese

1 cup Bonne Maman Strawberry Preserves


Preheat oven to 375 F. Tear bread into large chunks and arrange in a single layer on a sheet pan. Bake in the oven while it preheats. The bread should not brown, but just dry slightly. Butter the inside of a 2 1/2 qt. stoneware baking dish.

In a large bowl, whisk together whole eggs, yolks, brown sugar, salt, milk and vanilla. In the baking dish, arrange 1/3 of bread as the bottom layer, then top with spoonfuls of mascarpone and strawberry preserves. Repeat twice more, then pour the custard mixture over the bread. Lightly shake the dish and gently press on the bread with a spatula or spoon so it can absorb the custard. Cover and let rest 15 minutes

Bake covered for 30 minutes. Remove the lid and rotate the dish, then continue baking 20 to 25 minutes, until the bread pudding is puffed and golden, and the custard is set.

It's been a very blubbery day {{sniff, sniff}}

Karen Pianki


Yes, I'll admit it.  I'm a softie and I spent half the morning blubbering because of our customers.  The outpouring of genuine generosity was just too much for me.  As ;you know by now, our Be A Good Cookie Bake Sale begins tomorrow and we've asked our customers to bake some goodies to sell.  All the money goes to Cookies for Kid's Cancer.  Our customers' responses have been overwhelming and we've got ourselves a basement full of home-baked treasures. The picture above doesn't do it justice! The sale hasn't even started yet and $170 has already been donated apart from the cookies.  Well done, Milford!  I can hardly wait to see what happens when the cookies are actually for sale!

We're so lucky to be surrounded by good cookies like all of you!


5 yards of mulch + 1 of our Favorite Customers = 1 Great Science Project

Karen Pianki

Our friend Teresa S., had just ordered a pile of mulch for her yard.  She was planning to get up at the crack of dawn to move it so she had them deliver it on the street just at the end of her driveway.  She sipped her coffee, greeted the sun, then walked out her front door to get started. She was greeted by a big ol' snapping turtle, sitting right on top of her mulch.  Upon further discovery, she realized it wasn't just sunning itself, it was popping out eggs at a pace that would make rabbits blush.

Not wanting to harm the she-turtle, she called Kensington Metropark to inquire about moving said turtle and the eggs and learned more than she ever wanted to about these fascinating creatures.  First of all, once the eggs are laid, mama scoots away, never again to check on her enormous pile of eggs (62 in this case.)   After filling her head with all this knowledge, Teresa recruited a few eager kids to turn this event into a learning experience.  They carefully filled a garbage can lid with mulch, gently laid the aggs atop the mulch, and relocated each and every egg to the designated location in her back yard.  Not many of these eggs will ever hatch, as there are many natural predators, but I think a bit of fun was had by all in their valiant attempt to make sure each little ping-pong ball-sized egg at least started out with a fighting chance.

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I Wish You Could Smell This....

Karen Pianki


I went out to lunch with a dear friend the other day.  We grew up together and shared a love of good food. Our mothers are both great cooks and we got talking about dishes they made back in the day.  One was a sort of chicken cacciatore, sans any tomatoes, but loaded with vegetables and flavored with ---of all things---red wine vinegar.  The smell alone brought me back nearly 35 years, back in my parents' home.  What delicious memories.  What dishes remind you of your childhood?

Babies, Babies Everywhere!

Karen Pianki


Who would have thought that Kathy and I woud have granddaughters born a week apart!  Lucky you----you get to see pictures of both of them with their older sisters!

Please welcome Aspen and Ellie to this wonderful world!

Sore Calves, Over-Stuffed Basements, and Transformation!

Karen Pianki

Empty!  Whew!

Empty!  Whew!

We always knew there was a LOT of great stuff at Acorn Farm but last Tuesday, we all realized just how MUCH stuff there was-- because every single item in the store had to be carried down to the basement via the 100-year-old stairs.  Our calves will never be the same.  Neither will the store!  We can't wait for you to see it.  The painting is nearly done, the floors will get finished up after that and then we'll just need to put it all back together!

In the meantime, we hope you're enjoying this crazy, every-changing January weather!  

All taped up and ready to paint!

All taped up and ready to paint!



We'll keep you posted.  We'll do something fun to celebrate our re-opening, so stay tuned!

On the first day of Christmas.........a treasured heirloom in the making!

Karen Pianki


This time of year, we're all getting a little of that "down to the wire" feeling with gifts and all.  There are always those folks on our list that are a little tougher to buy for.  We're hoping that with the next couple of posts, we'll make some great suggestions for gifts that are either personalized, unique, are an exceptional value, or just superb, tried and true favorites.  The first is a fantastic wooden kitchen board, 14" x 17", made in Dorset, Vt, from sustainable grown hardwoods.  You can have it personalized and it can turn into a family heirloom.  Does your mom make cookies with your grandkids?  Does Grandma lovingly roll out homemade noodles for the family every Christmas?  What a lovely gift!  Personalize it like we've done in the picture, or whatever suits the recipient.  If you order by the 15th, we can make sure you'll have it by Christmas.                            

Delectible Treats

Karen Pianki

Susans candy.jpeg

The season of thankful celebration and giving is upon us and that makes for busy days. Acorn Farm is no exception where a few weeks ago Susan shared her expertise in making chocolate candy. Her presentation is always beautiful and her caramels and truffles are award winning. Everyone went away with the recipes and confidence to try to duplicate what they learned.  Susan devoted a couple days to making sure all of her candy is perfect and it was!  We love her !!

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No act of kindness, no matter how small, will ever be wasted. --Aesop

Karen Pianki

 I just had the privilege of attending my 40th high school reunion.  I was hesitant to go.  I was a skinny-mini person in high school and now I struggle with my weight, so I was a little embarassed about that, and I didn't know if any of my close friends from that time would be there, as most live out of town.  To top off my already mounting lack of confidence---I had picked out a dress and showed it to my 16-year-old daughter (typically my trusted consultant, preventing me from getting anything too weird or unflattering.)  She told me it was an old lady dress. I had asked for her honest opinion so she was just doing her job.  It deflated me a little but dang it ---it was already purchased and I liked it! I decided to throw caution to the wind and showed up at the reunion, wearing the extra pounds, the "old lady dress," and a boatload of doubt.

   I'm so glad I decided to go.  It was a  perfect evening with some fantastic people, great memories, confessions of secret crushes from back in the day, laughter at our stupid high school selves, and joy! No regrets. I can't wait until the next one!

   Through the course of the evening, a group of friends and I were making the rounds to all the other tables and found a girl that used to live in our neighborhood and attended our elementary school.  She greeted my friend Lynn and said, "I'm so glad you're here, Lynn.  I'll never forget you.  When we were at Adams elementary, I was always picked last every time we played anything and you were such a great athlete.  One day when they were picking teams and you were a captain, you chose me before you had to and I'll never forget how nice that was."

It was a little gesture that took place close to a half century ago, but to this girl, it was unforgettable and life-changing.  Significant enough that 47 years later it was in the forefront of her mind.  

What a great thing to be remembered for.  Kindness.  It costs nothing and multiplies over and over again.




Le Creuset

Karen Pianki

Sometimes our inventory just has to be reduced to make room for new so why not make a party out of it? Le Creuset was front and center at our Save To Share event.  Community Sharing benefited from the ticket proceeds and the deep discounts went to the thirty five guests who enjoyed wine and appetizers while shopping. We thank everyone who attended and hope you are enjoying the treasures you found.  Check out our events page for upcoming fun events at Acorn Farm. 

Bushels Of Flavor

Karen Pianki




You can tell from Kathy’s smile that she is right in her element and really enjoys the cooking classes and all of the great people that attend. Karen tempted our taste Buds with cider-poached shrimp topped with spicy apple relish. So so good and healthy too. Kathy made a sweet potato and onion tart that would serve as a great dinner or lunch dish by itself. Next up was a roasted cider brined turkey accompanied with a beet, jicama and apple slaw, rice and sage gravy. Yum, Thanksgiving can’t come soon enough!  An apple blackberry upside down cake ended the evening. A great class , lots of delicious food and lots of fun.

Nosh On This!

Karen Pianki

 Mishpocheh means "family" in Yiddish and Caryn Rothenberg shared her Jewish heritage with us as she brought old family recipes to demonstrate and they were deee-licious!!  While interjecting lots of humor into family stories Caryn treated us to Beef Brisket cooked slow in it's own au jus and Keugal sweetened with brown sugar and pecans.  Wow!  What a wonderful combination for the taste buds.  Her carrot souffle was the prize winning side dish.  Caryn's chicken soup was amazing and the recipe should hang in every doctor's office - as once you taste it you will forget what ails you!  Dessert was Mandel Bread - a biscotti like gem filled with chocolate chips, pecans and dried cherries!  Yum yum.  Thank you Caryn for a great night of cooking at Acorn Farm.

Every Bite a Little Bit of Polish Heaven!

Karen Pianki

Our very own Kim Krolikowski returned for her third time showing us all her favorites.  From the savory and bright Dill Pickle Soup, to the classic and satisfyingly rich Pierogi.  Golabki, the epitome of comfort foods, came next and the evening was wrapped up with Polish Cheesecake.  Everything smelled, looked and tasted fabulous.   Here is Kim with platters of Pierogi.   Smacznego!

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Lookin' Sharp!

Karen Pianki

It's summertime!---The time for delicious steaks sizzling on the grill.  The time when a great steak knife becomes a necessity.  We love these handsome steak knives from Tramontina, super sharp with a full tang, partially serrated with a nice wooden handle.  Since you can buy them individually, you can purchase exactly the amount you need.  Perfect for dinner on the deck! 


Karen Pianki

Just returned from an amazing trip to Barcelona Spain with my 15 year old Grandson, Austin. We both had so many new experiences starting with him conquering the Metro, to me eating Paella and enjoying dinner at a Tapas cafe.
We shared a rice and a noodle Paella-with no shells (recommended by the waiter) along with Sangria. An outstanding meal!
Even though there was a 50-year difference in our ages, it was fun for me to see things through the eyes of a teenager and for him to think "maybe Grandma is cool after all."


From Marty's Kitchen

Karen Pianki

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Last week we had a lot of fun at our Texican Tapas class.   It was all delicious but one of the standouts was Marty's Put-the-Lime-in-the-Coconut Cheesecake.   Oh, my!  To quote my husband,  "that is the best thing you've ever brought home for me from cooking class."

I'm only a little offended that I wasn't the best thing I've ever brought home for him but I'll get over it.  The cheesecake was truly amazing. The crust could have been a great dessert all on its own!  And the filling.  

Marty's a great cook and we're so glad to have her.  She frequently assists Steven when he's teaching a class here and she has set the bar pretty high.  When she's out of town and the rest of us fill in for her, it's just not the same.  

Two of our Favorite Cooks

Karen Pianki

Unfortunately, I was otherwise occupied the evening of this class but I heard it was outstanding and that is no surprise to me.  These two made homemade pasta look simple and they turned out some dishes that were as gorgeous as they were delicious.  Isn't that salad spectacular? The lemon pasta was fabulous (or so I hear---there was none left to taste,) the homemade herbed ricotta was a standout, and well, everything was on point and delicious!  

Thank you Susan and Theresa!

Lunch with Theresa

Karen Pianki

I love Thursdays.  Theresa is here on Thursdays and she loves to cook.  She also loves to share what she cooks!  Today's treat was an Egyptian Lentil Soup.  It was definitely a delicious diversion on a drippy, dreary day.  We all love Theresa, with or without the soup!


Succulent Scampi - Out of this World!

Karen Pianki

We've had such fun with our Feasting with Friends series of cooking classes!  We had Diane Fikany in on March 16th for a wonderful menu that included her fabulous Baked Shrimp Scampi. As you can see, she knows what she's doing and the dish was as pretty as it was delicious!  We enjoyed some great sides as well as a little Aperol Spritz---a fun memory of the trip that some of our staff & customers took to the Amalfi Coast a year ago.

We can't wait to have Diane back next time we do a Feasting with Friends series!  She's a delight, as always, and it was nice to have her on the other side of the butcher block for a night!