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367 North Main Street
Milford Charter Township, MI, 48381

248.684.1373

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.  

Time to Enjoy Tomatoes to the Max!

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Time to Enjoy Tomatoes to the Max!

Lia Soneson

TONIGHT! Polish Pottery Party! PLUS! Time to Enjoy Tomatoes to the Max!
Acorn Farm
Time to Enjoy Tomatoes to the Max
Time to Enjoy Tomatoes to the Max
Time to Enjoy Tomatoes to the Max
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Classes and Events
The dog days of summer bring along some big Milford traditions.  Most of you know that MILFORD MEMORIES begins this Friday. We're hoping you'll join us at ACORN FARM before the art fair begins for a long-standing tradition of our own. Our 8th ANNUAL POLISH POTTERY SALE begins tonight at 5:00! Be sure to see the details below.

You may notice in our fall schedule, we've made a little change in one of our classes, Redneck Laundry. While most of our classes are nearly sold out already, our customers weren't clamoring to sign up for what we thought was a great class. We decided it might be a good idea to ask some of our regulars why they hadn't considered the class and every single one said "Duck. I'll never make duck."  We heard you, and we're replacing the duck with a great potato dish that actually inspired the whole menu. You'll find those details below, as well. We do hope you'll give it a second look as we thought it sounded like a fun (and certainly delicious) class. 
STARTS TONIGHT!
POLISH POTTERY SALE  - KICK-OFF PARTY
Thursday, August 11th - 5-8 p.m.
Sale continues through August 14th!
Polish Pottery

It's our biggest event of the year!  Our 8th Annual Polish Pottery Sale will kick off with our Polish Party on Thursday, August 11th with Polish Food, Polish Dancers, drawings, and more!  Not to be missed, this is a great event, drawing Polish Pottery fans from all over! Every single piece of polish pottery in the store will be on sale for 20% off the normal price.  We'll have an absolutely grand selection of everything from tiny pitchers to lovely covered roasters. Pass the word along to your friends. If they like polish pottery, they're going to LOVE this!
Return to Sunday Supper  - $40 - FULL! 
Thursday, September 15th - 7 - 9pm with Steven Grostick 
There's just something about the aroma of roasted beef winding its way through the house. It brings back happy memories of family and home. Gathering around the table with those you love, whether friends or family, is one of the simplest pleasures in life. With the schedules we all have imposed on ourselves these days, we wanted to show you how to make that special dinner in less than half the time in a pressure cooker. You'll still have all the deep caramelization and tender roast---you'll just have it a lot quicker. No pressure cooker? No worries! We'll tell you how to prepare it slow-mo, too!

Roasted Eye of Beef -  Onions, shallots, and a vinegar glaze all contribute to the tantalizing bouquet wafting out of the kitchen. We'll prepare a creamy horseradish sauce to serve alongside.
Yorkshire pudding - Don't throw out the drippings from that roast! Use them to make this classic, savory popover of sorts, prepared in a muffin pan. Puffy and crisp, a bread like no other.
Herb & Garlic Roasted Baby Potatoes - Tiny treasures in a rainbow of colors, roasted to crispy perfection while keeping a soft, delicious center. The humble potato at its finest.
Maple Balsamic Cabbage Medley - A trio of cabbages, quickly braised in the pressure cooker and finished with Michigan maple syrup and a rich, thick balsamic vinegar.
Biscoff Banoffee Tart -  You know it's good when you start off with a crust made of Biscoff! Add bananas and toffee and this dessert becomes a perfect 10! This wonderful import comes from our friends across the pond. God save the queen.
A Stroll Through the Orchard  -  $40  - with Steven Grostick 
Wednesday, September 28th  -   7 - 9pm - FULL!
Thursday, September 29th  - 7 - 9pm - A few spots left!
Apple season never seems to last long enough, so we'd like to take advantage of that unrivaled, tart goodness that you get from a freshly picked apple. We'll celebrate the beloved apple in every single dish, highlighting its versatility and flavor!

Spiked Apple Cider- this one speaks for itself!
Stacked Apple Salad - reminiscent of the distinctive salad first served at the prestigious Waldorf Hotel, but even prettier!  Dressed with a creamy apple cider vinaigrette.
Cider-Brined Chicken & Sage Pan Gravy - Chicken takes an overnight, flavor-infused, cider soak----then marries with a medley of beautiful flavors; peppers, onions, apples, and more.  It starts on the stove and finishes in the oven.  The sage-y pan gravy balances out the sweetness of the apples in this highbrow, yet homespun dish.
Fried Apples and Onions - an easy-but-elegant favorite this time of year.  You simply must try this -- the tart yet sweet apples play like a symphony against the tangy caramelized onions.
Apples Braised in Caramel - then finished with a brandied apple sabayon and sprinkled with candied pecans.  You can serve it in a martini glass for show! 
Ladies' Night Out -- FREE! 
Thursday, October 6th                
It only happens twice a year, but it's a lot of fun! Gather a group of ladies and come downtown to shop in Milford! We'll be ladling out some delicious samples that night in the store!
Fabulous Fall Plates  -  $40  - FULL! 
Thursday, October 13th  -  7-9pm with Paul Beauregard 
We wanted to have a fun, fall menu and the dishes we had on our "maybe" list were all too delicious to cut. The result? Autumn, tapas style! Lots of little plates, each a perfect combination of fall flavors. This would be a great meal for game day, whether you're gathered at home or tailgaiting. Or dress it up with a tablecloth and nice dishes and throw an elegant tapas party.  

Cranberry-glazed Cocktail Meatballs - lovely, perfectly-seasoned, little meatballs, tossed with a rich, cranberry BBQ sauce. You'll be begging for more.
Award-Winning White Chili - We guarantee you've not tasted this chili before. It's won several awards and you're lucky enough to be invited to get the recipe! Hearty, yet gourmet, incorporating both pork loin and white beans. One taste and you'll be a believer.
Polenta Portabellos - a tasty goat cheese polenta goes in the little portabellos, then we top it with veggies and voila!  The perfect bite!
Butternut Caprese Salad - roasted & cubed butternut squash, tomatoes & mozzarella are only the beginning.  A gorgeous salad that will delight the eyes as well as the taste buds.
Apple & Sausage Flatbread - light & hearty at the same time. Flavorful chicken & apple sausage sauteed to perfection,  sits gracefully atop a bed of whipped, herbed creamy cheese mixture on a flatbread crust. Fresh apples slices and herbs provide the finishing touch on this. You'll have trouble not eating it all before you serve it.
Pumpkin Mousse - Smooth as silk, light as a feather, topped with a walnut toffee crunch.
Life at the Lodge  -  $45 - FULL! 
Wednesday, October 19th  -  7-9pm with Chef Steven Grostick 
We'll have our chef 'pumping iron' with this class, featuring Lodge Cast Iron Cookware. This rustic menu has all the the comforting flavors of fall. Enjoy it around an open hearth either with your family or at a dinner party with friends, as it's the perfect menu for any occasion. Learn the ins and outs of cast iron cooking, including our most asked question -- "how do I take care of it?" (It's a piece of cake!) Class participants will leave with one of Lodge's little single serving fry pans, perfect for a single egg, a warm dip, a raclette, and more!

Caramel Apple Pork Chops - warm, slightly spicy, and sweet!  Throw away your knife and enjoy these fork-tender pork chops that pair so well with . . .
Butternut Squash Gnocchi - tender, pumpkin-colored little potato dumplings with with pine nuts and crispy fried fesh sage.  How very gourmet!
Fennel & Apple Slaw - refreshing on your palate along with these hearty fall dishes.
Blistered Brussels Sprouts & Braised Turnips - because there's more to life than potatoes.  Come fall in love with something new.
Mini Praline Bread Pudding-served with a generous ladle of pear compote.
Le Creuset Petit Dejeuner  -  FREE! 
Thursday, October 20th  -  12noon - 2 pm with Trish Ranallo of Le Creuset  
Sometimes, it can be difficult to get into Trish's classes, so we're offering this great, FREE, lunch & learn demo while we've got her in town. Petit Dejeuner means 'little breakfast' and we'll be showing some wonderful brunch ideas prepared in Le Creuset's fabulous French cookware. We're still putting together the details but we'd like it to be a fun afternoon with door prizes, recipe giveaways, and more -- maybe even a 'secret sale' that we normally don't offer on some Le Creuset pieces.
Asian Braise  -  $40 - Spots Filling Fast! 
Thursday, October 20th  -  7-9pm with Trish Ranallo of Le Creuset 
Everything Asian in your favorite French Pot! We'll start with the basics of braising; times, temperatures, and when to use braising as opposed to other cooking methods. We always enjoy Trish coming for a visit. This is a wonderful menu, inspired by flavors from halfway around the world. 

Hoisin/Sesame Chicken Wings
- No need for a fryer, you can roast these in the oven!
Asian Braised Pork Shoulder - garlic, ginger, and soy begin the parade of flavors and are soon joined by all their friends to create a lovely pot liquor in which to braise the pork. The tender pork will ultimately be served with a sticky, slightly sweet sauce, made from the braising liquid. 
Braised Baby Bok Choy - a buttery braise, flavored with sesame. 
Asian Slaw - a little fruity, very crunchy, colorful and fresh. 
Vegetable Lo- Mein - chinese egg noodles, mushrooms, scallions, and traditional seasonings. From the continent that brought us noodles in the first place.
We'll top the meal off with a beautiful Gingered Shortbread Cookie, with a lemony frosting, served with a little scoop of citrusy sorbet and crystalized ginger. 
Be Sharp  -  A Hands-On Knife Class  -  $25 - Some spots still available!
Saturday, October 22nd --  9-11 am with Ed Bartush of Wusthof
If you spend much time in the kitchen, why not improve your skills? Learn the proper way to hold, use, store and care for your knives. In this hands-on class, you'll learn the do's and don'ts of life with a knife. Each participant will have their own workstation as you slice, chop, and peel your way through class under Ed's expert tutelage. Normally, this class is $40 and we send you home with a bench scraper. Instead, we thought we'd knock the price down this time in order to leave a little money in your pocket so you can consider treating yourself to some Wusthof knives. They've got a wealth of great specials for you to take advantage of.
Stay Sharp - A Knife Sharpening Event  -  FREE!
Saturday, October 22nd
Once or twice a year, Ed Bartush graciously joins us to sharpen your knives for free!  Bring your knives -- any brand, no serrated, please.  In keeping with our knife-day tradition, we'll also have a donation jar for Community Sharing.  Our customers are a generous lot and each year, we've been able to help Community Sharing because of customers like you!  
The Redneck Laundry, Fine Dining for the Rest of Us!  Some spots available! 
Thursday, October 27th  -  7 - 9pm with Chef Steven Grostick - $45 
If you think the last line to the national anthem is, "Gentlemen, start your engines!", you might just be a redneck. If you think loading the dishwasher means getting your wife drunk, you might just be a redneck. If you think the French Laundry is where your do your sheets when your washer is broken, you might just be a redneck. All semi-offensive joking aside, (all in good fun, you know) -- most of you have probably heard of the legendary French Laundry, an exquisite French restaurant in California's wine country. Since most of us won't make that trip any time soon, we thought we'd do a take on some fine-dining classics, served in a more, um, everyman style. Fabulous plates that, while lacking in class, are abundant with flavor. We'll be fixin' to show you how to prepare:
 
Beef Wellington - no fillet here--we'll use a little sirloin, a little sauteed mushroom and a little twist on the pate' - then wrap it all up in a little pastry purse.  Deeeelish! 
Lobster Newburgh - Luscious bits of lobster in a creamy sauce on a slightly spicy Old Bay seasoned soda cracker. You'll definitely make these again!
Potatoes Dauphinois - Homemade root vegetable chips with a lovely shmear of cheesy, dauphinois dip. Your taste buds will thank us. 
Caviar, Darling - Cowboy caviar, that is. A bit of fresh corn polenta ( a serious step  up from the standard variety) topped with a cowboy caviar relish with Steven's exquisite touch. Good  with a capital G.
Tarte ta'tin'  - a classic French apple upside down dessert, but . . . since the average household lacks the proper vessel for this treasure, we'll be doing it hillbilly style, cooked individually in a tin can.
Rustic & Refined  -  $40  - FULL! 
Thursday, November 3rd   -  7 - 9pm with Chef Steven Grostick  
Inspired by the land of the world's finest cheeses and most delicious chocolates, this class will introduce you to some Swedish classics as well as dishes that complement their cuisine.  

Apres Ski Steak with Mushroom and Onions - a homey, comfort food dish with loads of flavor, served fork-tender with a deep, dark, delicious gravy. Perfect after a chilly night on the ski hill.
Roesti Potatoes - grated potatoes, perfectly seasoned and made into a very large potato pancake. Once it's developed a thick, crispy crust, we'll turn it out and cut it in wedges to serve. The aroma of Roesti cooking in any European kitchen usually evokes warm, happy memories.
Reisling & Gruyere Soup - So delicious, it's almost like sipping fondue from the pot. Especially when it's topped with crispy croutons!
Composed Swiss Chocolate fondue - roasted banana, toasted pound cake, and a poured chocolate fondue sauce. No wonder Switzerland is neutral. Desserts like this keep a smile on everyone's face.
Thanksgiving Francais  -  $40 - FULL! 
Wednesday, November 9th  -  7-9pm with Chef Brigitte Romero  
When a French chef finds herself serving dinner on our American holiday, this is the delicious result. The dishes are based on our traditional favorites but with a uniquely French point of view! Do enjoy! Classes with Chef Brigitte are always wonderfully tasty and we learn so much!

French Onion Soup with a Gruyere Gratin - a little appetizer to warm you as you settle into class. 
Fresh Cranberry Sauce with Poached Pear
Roasted Sweet Potatoes with Hazelnuts & Arugula  
Turkey - simply roasted with fresh herbs and butter.  Chef Brigitte will show us how to carve a whole turkey for a very elegant presentation. 
Pumpkin Creme Brulee with a seasonal crisp cookie--Chef's choice! 
Acorn Farm Holiday Open House  -  FREE!          
Sunday, November 13th  -  12noon-4pm 
We'll supply you with more details as time goes on, but we'd love you to pencil it in on your calendar. We'd like you to be our guest that day. Come in for some food & fun, a first look at our holiday merchandise & decor, drawings, giveaways, and more! 
Last Red Bag Day of 2016                    
Saturday, November 26th                            
Our last Red Bag Day of the year is due to fall in October, but the general consensus between staff and customers is that everyone prefers to have a Red Bag Day during the holiday shopping season. November 26th is also Small Business Saturday so it will be a great day to be in downtown Milford! 
Tomato Time is Here
recipeone RECIPE: Heirloom Tomato Panzanella
Pro Tip
Appreciating Basil
recipetwo RECIPE: Tomato and Peach Salsa with Jalapenos and Cilantro
Pro Tips
Blanching and Peeling Peaches
Cooking Tools
recipethree RECIPE: Tomato Tarte Tatin
Pro Tips for Peeling Tomatos
Pro Tip
Cookbook Review

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm