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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.  

RECIPE ARCHIVE I

Filtering by Category: DINNER

Mar 3, 2017 - Delicious Ravioli - Three Ways

Lia Soneson

Hello, World!

Delicious Ravioli - Three Ways!Delicious Ravioli - Three Ways!
Homemade Ravioli
“Ravioli”
Homemade Ravioli
Classes and Events
Classes
Class
Class
Class
Class
Class
Knife Sharpening
Class
Class
Hobnobbing Through History
Class
Class
Class
Class
Class
Class
Class
Class
Classes
Ravioli Time
recipeone RECIPE: Classic Cheese Ravioli with Simple Red Sauce
Step 1: The Dough
How to make Dough
Tools for Making Homemade Ravioli
recipetwo RECIPE: Three Mushroom Ravioli with a Marsala Cream Sauce
Step 2: The Filling
Step 3: Shaping
Rolling Dough
Filling
Ready to Eat
recipethree RECIPE: Beet Ravioli
Step 4: The Sauce
Buon Appetito

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Jan 5, 2017 - Fuel Up with Power Bowls

Lia Soneson

Fuel Up with Power Bowls!
Fuel up with Power Bowls
Power Bowls
Recipes
Happy New Year
Classes
WELCOME TO 2017!

We hope you're enjoying the first week of a wonderful new year, bright with promise and possibilities.  As with each new year, we always seem to be looking to improve upon something, whether it's to eat differently, exercise more, or learn something new. If your goal is to round out your kitchen knowledge, or eat at home more, we can help! We have some absolutely fabulous cooking classes slated for the first quarter of 2017. Five of them have filled already, but there are still eight different classes with spots left. They were released during the busiest days of December and most folks didn't have enough time left in their day for scoping out classes. The good news is that you'll probably still find a variety of classes that you'll love! Take a look online! You can book your spots right from our new website at www.acornfarmmi.com!

As you probably know, we're closed this week for inventory and maintenance. We're cleaning and polishing and we're on target to open our doors again one week from today! 
Classes and Events
Classes
Classes
Classes
Power Bowls 101
Power Bowls 101
Power Bowls Chart
recipeone RECIPE: Caribbean Bowl
Food Goals
recipetwo RECIPE: Mediterranean Bowl
Cooking Tools for Healthy Eating
recipethree RECIPE: Rainbow Bowl
Happy New Year!

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Dec 1, 2016 - Celebrate with Holiday Appetizers

Lia Soneson

Acorn Farm
Celebrating with Holiday Appetizers
It's one of our favorite styles of holiday entertaining -- tantalizing small bites, a glass or two of wine, and plenty of good company and conversation! Sometimes these gatherings are planned; at other times, they occur spontaneously. Either way, they're always fun occasions!

IN THIS ISSUE, we're setting the table with a few elegant, yet easy, appetizers that start the fun, or become the meal themselves. Cheers to the season!
Six Holiday Appetizers
Classes
HAPPY DECEMBER! 
 
Is it December already? We hope all of you enjoyed Thanksgiving and spent time with loved ones near or far. Now that the Christmas season is officially in full swing, you'll find many activities taking place both in ACORN FARM and in the VILLAGE OF MILFORD.

Santa
TA-DA! OUR NEW WEBSITE 
Since we have a wonderful new website, you can always find; the times, dates, and details of everything happening at Acorn Farm. We hope you've taken the opportunity to visit our new site at www.acornfarmmi.com. You'll find all of the classes for the first quarter of 2017, and for the first time ever, you can SIGN UP ONLINE!  They're filling up quickly, and we don't want you to miss out on great classes like, 'Hungry in Hungary' (Kathy's personal favorite), or another marvelous class from Brigitte Romero or Paul Beauregard - his last class was just outstanding! Of course, we always have some great ones from Chef Steven Grostick, who we like to call our Resident Chef. We consider ourselves more than a little lucky to have a nationally recognized chef teaching classes at our store.  Wow!

When you browse the classes, please take a few minutes to explore the website. We've started a BLOG, where we'll be posting regularly and hoping to hear from you in the comments section. We've have a curated collection of our favorites over on the GATHERED GOODS page, and you'll be able to enjoy our fully searchable recipe collection in FARM LIFE - RECIPES AND RESOURCES. We think you're really going to like it!

Before you click on over, enjoy the rest of the newsletter and all the recipes, and take note of the upcoming events & opportunities, the first two of which are taking place TODAY!
 
OH CHRISTMAS TREE, OH CHRISTMAS TREE! 
You'll be glad to know that with your help, we raised over $1000 to help out WELLSPRING DETROIT on Give Back Friday. We're so excited about the work they do over at Wellspring that we want to give you a few more hours to place your order for a fresh tree, to be delivered to Milford this afternoon. If you buy a fresh tree every year, please consider purchasing one from Wellspring. This is their main fundraiser of the year. They do so much to elevate the lives of kids in Detroit, working with them to pass along the skills, education  and confidence necessary to make a bright future their reality. You can be a part of making that happen! GIVE US A CALL BEFORE 1:00 pm TODAY and we'll place your order. All trees are in the 7-8' range, Fraser Firs are $70 and Scotch Pines are $50.

TONIGHT IS MILFORD'S CHRISTMAS OPEN HOUSE, 
complete with a visit from Santa, carolers, a horse-drawn carriage for hire, and more! Stop in for a sip of cider and see what else is in store.    

LET'S GET THIS PARTY STARTED! - FREE
 
Thursday, December 15th, 6-8 pm 
Our favorite Chef, Steven Grostick, will be showing us how to make a beautiful appetizer table that looks like a million bucks without spending a million bucks (or a million hours.)  He'll feature some easy-to-put-together finger-foods made with some of the products we carry, and show you how to supplement them with favorites from the deli and produce sections of your grocer to make a dazzling spread for your guests. Of course, you'll be tasting it all, and bringing home some recipes. Enjoy a leisurely time in the store, and taste a Christmas cocktail or a sip of wine.

Holiday Hours
Gift Cards
Classes and Events
Classes

Classes
Classes
Nespresso
Vitamix
Swiss Diamond Cookware
Wishing you a Joyous Holiday Season
recipeone RECIPE: Cranberry Salsa Crostini
Cranberry Salsa
recipetwo RECIPE: Olive Tapenade Potato Bites
Do-Ahead Tip
recipethree RECIPE: Baked Brie
Baked Brie
For Appetizer-Making and Entertaining
recipefour RECIPE: Grilled Cheese and Tomato Soup Shooters
Do-Ahead Tips
recipefive RECIPE: Spinach and Roasted Red Pepper Pinwheels
recipesix RECIPE: Buffalo Chicken Sweet Potato Bites
Do-Ahead Tip
Celebrating with Holiday Appetizers
Joyous Holiday Season to You and Yours

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Nov 3, 2016 - Fresh Ideas for Thanksgiving Sides

Lia Soneson

Fresh Ideas for Thanksgiving Sides
Acorn Farm
Fresh Ideas for Thanksgiving Sides
Thanksgiving is such a great holiday! It's an annual event that unites all Americans with different traditions, all centering around thanks and gratefulness for bountiful food, family, and friends. We'd like to offer our own thanks - we are grateful for YOU, our wonderful family of customers.

IN THIS ISSUE, we're recommending three colorful vegetable sides that provide a little pizzaz to the traditional Thanksgiving. We've included our handy Thanksgiving checklist, as well as some key knife basics. First time carving a turkey? We've included a bonus "how-to" video below.
Fresh Ideas for Thanksgiving Sides
Connect

In The News
Classes and Events
HAPPY NOVEMBER! 

We hope your Halloween was a fun one! Now that November is upon us, we've got a full slate of events ahead. We're diligently working on our first quarter classes for the new year, too, so keep your ear to the ground. We'll release them as soon as we have all the details. In the meantime, we hope you'll avail yourself of these opportunities.
A YULETIDE TAPESTRY
OUR ANNUAL HOLIDAY OPEN HOUSE
Sunday, November 13th  -  12noon-4pm
FREE! 
Once a year we invite all of our customers in for a special afternoon in the store. It's our way of saying THANK YOU for being a part of the success of Acorn Farm. The event will take place on Sunday afternoon, November 13th, from noon until 4 pm. We take the opportunity to cook for you so you can enjoy some delicious brunch food, sample some of the things we have in the store, and take a moment to enjoy a quiet afternoon. We'll have some DRAWINGS and GIVEAWAYS as well. The store will be decorated in its finest for the holiday season and all of our holiday merchandise will be on the shelves -- some will even be wrapped and ready to give. This makes gifting just that much easier for you this year! We do hope you'll join us. It's always a nice time! 
WELLSPRING CHRISTMAS TREE SALE 
Order by November 11 --> Delivery by December 1  
You'll remember that last year, our theme for the Christmas season was GIVING BACK. One of the charities that we (you) helped out was Wellspring, a youth development organization located in northwest Detroit. Its mission is "to assist urban youth in developing themselves spiritually, socially, academically, and economically". Their programs include after-school math and reading, recreation, field trips, outdoor adventure, leadership, community service, college prep, and summer employment. It has been in operation for 30 years and currently supports 300 youth per year. We have a special connection to Wellspring because one of the founders is Kathy's brother. This is a tremendous organization, making a huge difference in the lives they touch.  

One of their primary fundraisers is an ANNUAL CHRISTMAS TREE SALE.  Although the big sale is typically in northwest Detroit, they've offered to let us in on the fun and make a drop-off in Milford. They will be offering premium 7-8' trees, both Fraser Fir ($70) and Scotch Pine ($50) and they will be delivered to downtown Milford on December 1st. For an extra $15, they'll bring it right to your door (within 6 miles of downtown Milford). Such a deal! Every penny of profit goes to Wellspring. They win because it furthers their ability to help others; you win because you'll have a great tree, a beautiful heart, and a bunch of Detroit kids will win because they'll get to continue learning and growing and experiencing new things at Wellspring. 
GIVE BACK FRIDAY 
November 25, 2016  
What a great day to shop!  Many of the merchants in Milford have teamed up to do Give Back Friday, a more thoughtful twist on Black Friday. And, you don't have to get up at 3 in the morning to participate. Participating shops are finding a way to give back on that day, whether it's giving a certain percentage of their sales to a charity or selling one particular thing all for charity. ACORN FARM will be participating, of course, so we hope you'll be in to shop Milford that day! 
Red Bag
RED BAG SATURDAY UPDATE!

Typically our RED BAG DAYS land on the last Saturday of any month with five Saturdays, however, we've found that all of you prefer to have a Red Bag Day on Thanksgiving weekend. So . . . October's Red Bag day will instead happen on SATURDAY, NOVEMBER 26th
THIS JUST IN!                            
The Venison Cookbook Since deer-hunting season is just around the corner; we've got some things in the store to help you after your successful hunt. One is the VENISON BIBLE, including everything you need to know about cooking venison. The other is the KITCHENAID MEAT GRINDER  ATTACHMENT, perfect for preparing venison sausage. If you're a hunter, or are on the receiving end of some great venison, you might want to take a look.

Another thing we'd like to bring to your attention is the great special from Swiss Diamond.  With every $150 Swiss Diamond Purchase, you'll receive a FREE 7" fry pan. The staff at Acorn Farm all agree that Swiss Diamond produces the BEST NONSTICK COOKWARE any of us have used. It's durable, reliable, and can be used on the stovetop or in the oven.   
E-Cloth
Swiss Diamond Cookware
 checklist Thanksgiving Checklist
 recipeone RECIPE: Spicy Corn Succotash
Easy and Quick
 video Bonus Video: How-to Carve a Turkey
tools Thanksgiving Tools
knifeAnatomy of a good knife
recipetwo RECIPE: Prosciutto-Wrapped Green Beans
Keeping your Knife's Edge
We Offer Knife Sharpening
 recipethree Roasted Harvest Vegetables
How-To Wrangle a Butternut Squash
Garland

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Oktoberfest is On!

Lia Soneson

Oktoberfest is On!
Acorn Farm
Oktoberfest is On!
Oktoberfest is on! Everyone can join in on this famous German celebration with a feast of their own that celebrates the harvest and all things autumn!

IN THIS ISSUE, you'll be inspired by some traditional, hearty German fare. These dishes just happen to be great for tailgating and game time noshing, too!
Prost!
Oktoberfest is On!
Connect

In The News
Classes and Events
HAPPY OCTOBER! 
The cooler temperatures are painting the leaves with autumn colors and those crisp fall mornings are spectacular! October is a month filled with fun traditions, and one of Milford's favorites is LADIES' NIGHT OUT. It happens TONIGHT from 5 to 9pm. We hope you'll grab a friend and come on down. Stores in the Village will provide either a taste of something delicious, a fun drink, or specials in the store. It's always a fun night out with friends!

Between now and the end of the year, we've got some great events for you here at Acorn Farm, and all but one require no registration and they're FREE! Take a look below! 
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!
Le Creuset Petit Dejeuner  -  FREE!  No Registration Required! 
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.
Be Sharp  -  A Hands-On Knife Class  -  $25 - Two Spots Left!
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! No Registration Required!
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!  
A Yuletide Tapestry - Our Annual 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! 
Red Bag RED BAG UPDATE!                            
Did you know there are two RED BAG SATURDAYS left in 2016?  Red Bag Days happen on the last Saturday of a month containing FIVE Saturdays. While it typically happens four times annually, you get a bonus this year since December has five Saturdays! Watch your email for our reminders, as we've moved the fourth Red Bag Day from October to November 26th, to provide you with some great holiday shopping. 
THIS JUST IN!                            
The Venison Cookbook Since deer-hunting season is just around the corner; we've got some things in the store to help you after your successful hunt. One is the VENISON BIBLE, including everything you need to know about cooking venison. The other is the KITCHENAID MEAT GRINDER  ATTACHMENT, perfect for preparing venison sausage. If you're a hunter, or are on the receiving end of some great venison, you might want to take a look.

Another thing we'd like to bring to your attention is the great special from Swiss Diamond.  With every $150 Swiss Diamond Purchase, you'll receive a FREE 7" fry pan. The staff at Acorn Farm all agree that Swiss Diamond produces the BEST NONSTICK COOKWARE any of us have used. It's durable, reliable, and can be used on the stovetop or in the oven.   
Swiss Diamond Feature
historyOktoberfest is On!
recipeone RECIPE: Schnitzel and Spatzle
Quick Bread Technique
mustardMustard 101
recipetwo RECIPE: Bratwurst with Braised Sauerkraut
Brat Cooking Technique
gear Gear for Celebrating Oktoberfest
recipethree RECIPE: Pretzel Bites with Cheddar-Mustard Dip
Pretzel Bite Techniques
beerUnderstanding Better Beer
Did you know?
Oktoberfest is On!

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

categories DINNER, INTERNATIONAL
tags OktoberfestOctoberschnitzel Spätzlebratwurst bratssauerkrautbraisingpretzelpretzelbitescheddar-mustard dipdipmustardbeerGermanbreadingbreadlagersales

Slow Cooking Goes Global

Lia Soneson

Slow Cooking Goes Global!
Acorn Farm
Slow Cooking Goes Global
It's a dream come true, walk in the door after a long day at work and supper is ready! For the cooler season ahead, we've moved our slow cooker to the front of the kitchen countertop.

IN THIS ISSUE, we explore one of our favorite cooking techniques, slow cooking. Just how does it work? Where does slow cooking excel, and where does it not perform? Then, we've put slow cooking techniques to work with three recipes each with a global flair. 
Deliciousness awaits!
Slow Cooking
Slow Cooking
Swiss Diamond Feature
Connect
Classes and Events
UPCOMING CLASSES & EVENTS 
Our classes have all but filled for the fall season, but we still have plenty of events  with no registration required. See for yourself, below. Take special note of Ladies' Night Out, one of our favorite Milford traditions! It's a great night to enjoy a night of shopping in the Village with a group of friends. Read on to see all of the opportunities available to you this fall!

MAKING A DIFFERENCE OPPORTUNITY 
I know it seems like the holiday season is a long ways off, but it will soon be sneaking  up on us - as it always does. In the meantime, we need your help with something. Last Christmas, we had a theme of giving back and many of your purchases helped people all over the world. This season, we'd like to do something similar, but we'd like to keep it a little more local. We're looking for some unique, grassroots charities that you think could use a little help! For example, we have a friend of a friend who has been involved in a great charity that goes to downtown Detroit once a week with piles of homemade PBJs to serve at the corner of Martin Luther King, Jr. Blvd and Third in the Cass Corridor. Every Saturday morning, at least 250 people are fed. This is a small part of what they do, but they make a huge difference in a lot of lives.

DO YOU KNOW someone right here in the metro Detroit area who's been quietly making a difference? Please let us know. We'll select a few of them to be our Charities of Choice this holiday season. 
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!
Le Creuset Petit Dejeuner  -  FREE!  No Registration Required! 
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 - Four Spots Left!
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 - Four Spots Left!
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! No Registration Required!
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!  
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! 
Red Bag RED BAG UPDATE!                            
Did you know there are two RED BAG SATURDAYS left in 2016?  Red Bag Days happen on the last Saturday of a month containing FIVE Saturdays. While it typically happens four times annually, you get a bonus this year since December has five Saturdays! Watch your email for our reminders, as we've moved the fourth Red Bag Day from October to November 26th, to provide you with some great holiday shopping. 
The Basics
Key Temperatures
recipeone RECIPE: Chicken Tikka Masala In a Slow Cooker
Spices
tools Handy Tools for Slow Cooking
recipetwo RECIPE: Pork Carnitas
advantagesAdvantages and Disadvantages of Slow Cooking
recipethree RECIPE: Slow-Cooked Beef Bourguignon
Flavormakers
How to Deglaze
How to Thicken
tipsSmart Tips for Slow Cooking
Slow Cooking Goes Global

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Making Good Food on the Move

Lia Soneson

Making Good Food for on the Move!
Acorn Farm
Making Good Food on the Move
Making Good Food on the Move
Making Good Food on the Move
Connect
Classes and Events
How did SEPTEMBER sneak up on us so quickly? As the summer gives way to the season of apples and pumpkins, we'd like to invite you to Acorn Farm for one of our classes, activities, or some great shopping. We've got some beautiful Autumn merchandise, some fantastic dishware, serveware, and more!

UPCOMING CLASSES & EVENTS 
Now that we're heading into the back-to-school season, you might want to take a look at the great events we have coming up. We have a few classes that still have an opening or two, and a few more free events.  

MAKING A DIFFERENCE OPPORTUNITY 
I know it seems like the holiday season is a long ways off, but it will soon be sneaking  up on us - as it always does. In the meantime, we need your help with something. Last Christmas, we had a theme of giving back and many of your purchases helped people all over the world. This season, we'd like to do something similar, but we'd like to keep it a little more local. We're looking for some unique, grassroots charities that you think could use a little help! For example, we have a friend of a friend who has been involved in a great charity that goes to downtown Detroit once a week with piles of homemade PBJs to serve at the corner of Martin Luther King, Jr. Blvd and Third in the Cass Corridor. Every Saturday morning, at least 250 people are fed. This is a small part of what they do, but they make a huge difference in a lot of lives.

DO YOU KNOW someone right here in the metro Detroit area who's been quietly making a difference? Please let us know. We'll select a few of them to be our Charities of Choice this holiday season. 
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!
Le Creuset Petit Dejeuner  -  FREE!  No Registration Required! 
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.
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! No Registration Required!
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!  Just 5 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.
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! 
Red Bag RED BAG UPDATE!                            
Did you know there are two RED BAG SATURDAYS left in 2016?  Red Bag Days happen on the last Saturday of a month containing FIVE Saturdays. While it typically happens four times annually, you get a bonus this year since December has five Saturdays! Watch your email for our reminders, as we've moved the fourth Red Bag Day from October to November 26th, to provide you with some great holiday shopping. 
strategiesMaking Delicious Salads in a Jar
The layers
More TIps
recipeone RECIPE: Cobb Salad in a Jar
For Managing Food on the Move
recipetwo RECIPE: Garden and Grain Salad in a Jar
tipsTips for Packing Better Lunches
Fuel Successful Afternoons
recipethree RECIPE: Asian-Inspired Salad in a Jar
Veggies

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

categories LUNCH, DINNER, SALAD

Saving Summer: Easy Freezing & Dehydrating Techniques

Lia Soneson

Saving Summer: Easy Freezing & Dehydrating Techniques
Acorn Farm
Saving Summer: Easy Freezing and Dehydrating Techniques
Saving Summer: Easy Freezing and Dehydrating Techniques
Saving Summer
Connect
Classes and Events
We'd like to THANK ALL OF YOU who visited the store during our Polish Pottery event! It was a wonderful time, of course, with the sale, the delicious food, and our Polish Dancers. We can hardly wait until next year!

UPCOMING CLASSES & EVENTS 
Now that we're heading into the back-to-school season, you might want to take a look at the great events we have coming up. We have a few classes that still have an opening or two, and a few more free events.  

MAKING A DIFFERENCE OPPORTUNITY 
I know it seems like the holiday season is a long ways off, but it will soon be sneaking  up on us - as it always does. In the meantime, we need your help with something. Last Christmas, we had a theme of giving back and many of your purchases helped people all over the world. This season, we'd like to do something similar, but we'd like to keep it a little more local. We're looking for some unique, grassroots charities that you think could use a little help! For example, we have a friend of a friend who has been involved in a great charity that goes to downtown Detroit once a week with piles of homemade PBJs to serve at the corner of Martin Luther King, Jr. Blvd and Third in the Cass Corridor. Every Saturday morning, at least 250 people are fed. This is a small part of what they do, but they make a huge difference in a lot of lives.

DO YOU KNOW someone right here in the metro Detroit area who's been quietly making a difference? Please let us know. We'll select a few of them to be our Charities of Choice this holiday season. 
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!
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.
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! 
Red Bag RED BAG UPDATE!                            
Did you know there are two RED BAG SATURDAYS left in 2016?  Red Bag Days happen on the last Saturday of a month containing FIVE Saturdays. While it typically happens four times annually, you get a bonus this year since December has five Saturdays! Watch your email for our reminders, as we've moved the fourth Red Bag Day from October to November 26th, to provide you with some great holiday shopping. 
Saving Summer: Easy Freezing and Dehydrating Techniques
recipeone RECIPE: Mexican Street Corn Salad
Basics 101 Freezing Techniques
Tools for Tackling The Harvest
recipetwo RECIPE: Apricot Fruit Leather
Recipe Success Tip
Basic 101: Dehydrating Techniques
Basic 101: Dehydrating Techniques
Use an Oven or a Food Dehydrator
Cut Fruit Leather
Try Drying a Variety of Foods
recipethree RECIPE: Fresh Tomato, Freezer Pesto and Brie Penne
Recipe Success TIps
Saving Summer: Easy Freezing and Dehydrating Techniques

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

categories DINNER

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
Connect
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 

Putting More Flavor on the Grill

Lia Soneson

Putting More Flavor on the Grill!
Acorn Farm
Putting More Flavor on the Grill
Putting More Flavor on the Grill
Putting More Flavor on the Grill
Connect
Classes and Events
SUMMER HAS ALMOST ARRIVED!
We love this time of year when we get to see all of you again. As the weather warms up, lots of exciting things start happening downtown. The FARMERS' MARKET is once again up and running on Thursdays and the first SUMMER CONCERT IN THE PARK happens tonight. We've got some great things happening at Acorn Farm as well! 
THIS SATURDAY!
COOL BEANS
Saturday, June 11th, 11-2 p.m.
Coffee Beans We've got some great things happening at ACORN FARM, as well!  If you're able, pop into Acorn Farm this Saturday, June 11th for Cool Beans! Between 11am and 2 pm, we'll be serving up a little coffee and a little espresso! We'll welcome Candy Massolia from BODUM, demonstrating their line of  Glasses, French Presses, and Travel Cups, and more. They're offering some pretty amazing pricing on these items in bright, summer colors, with French presses as low as $16.

We'll also be introducing our new espresso machines by NESPRESSO! Whether you love a rich, full-bodied shot of espresso or a cup of the finest coffee, Nespresso can make it for you!  We'll show you how!

So hold off on your morning cup-a-joe this Saturday and have a cup on us! A little tiramisu on the side will start your afternoon off right. We'll see you then!
COOKING CLASS: 
GLAMPING & GRILLING WITH GROSTICK! - only 4 spots open!
Wednesday, July 6, 2016 - 7:00 - 8:30pm - $40
with Chef Grostick
Just the aroma of something cooking on the grill evokes a flurry of childhood memories and some of the fun food of our youth! We're going to explore some of those great foods with a little more grown-up twist!  Take a look at this simple but sophisticated menu:
  • Toas-tite Campfire Sandwiches  - Three different delights for the gourmand to enjoy!
  • BBQ Pulled Pork on Cheddar & Scallion Cornbread
  • Tuna Melts with Havarti
  • Roast Beef with Mustard & Beer-Braised Onions on a Hoagie Roll
  • Grilled Carrot Salad - with cauliflower and french beans in a Tarragon Brown Butter Vinaigrette.
  • Mini Red Hasselback Potatoes - delicious potatoes, cut into a fan of sorts, topped with goat cheese, bacon & roasted garlic and and cooked until crisp on the outside, tender on the inside.  
  • Cast Iron Trout - prepared to the perfection that only cast iron can produce.  We'll finish it with a little pancetta and tomato sauce.
  • Campfire S'Mores - Oh, yes!   We'll let Chef Grostick do his gourmet spin on these.  Don't expect the same S'mores you had around your troop's campfire.
BAKING BENEFIT: 
BE A GOOD COOKIE!
Friday, July 8th, All Day
Now's the time to bake a difference in someone's life! On July 8th, we will be hosting our FIRST ANNUAL BE A GOOD COOKIE BAKE SALE! We're asking you, our Kitchen Club members, to bake something to sell to raise money for childhood cancer research. Every penny raised from the bake sale will go to COOKIES FOR KID'S CANCER - an organization that grants funds to research new, improved, and less toxic treatments for childhood cancers. Since 2008 they have already granted more than $7 million, and have funded six dozen research projects. Twenty-six of those are now available treatments in the war on childhood cancer.

Where do you come in? How about a little baking? Cookies, cakes, pies - whatever you decide is just fine with us. Bring it to the store on July 7th, packaged and ready to sell. We'll price your goodies and sell them the next day, during the Milford Sidewalk Sales. Do you have a child or grandchild that would like to help do the selling? Call the store and we'll sign them up for a 30-minute block of time for "manning the booth" -- with our help, of course.
COOKING CLASS: 
BLAME IT ON RIO!
Tuesday, July 19 - 7:00 - 8:30pm - $40 - FULL!
OR
Wednesday, July 20, 2016 - 7:00 - 8:30pm - $40 - only 4 spots open!
with Chef Grostick
The Olympics are coming! The Olympics are coming! While not many of us are going to be traveling to Brazil to watch the beloved games, we'd like to honor the host country with a fabulous spread of Brazilian favorites, full of bright and bold flavors.  
  • Brazilian Lemonade - Start the evening cooling off with a simple Brazilian lemonade.  Sweet, fresh, and made with, surprisingly enough, limes!
  • Salada de Couve com Manga - A salad with some great brazilian staples - mango and kale, with the crunch of pine nuts
  • Frango Churrasco - Chicken thighs, bathed in a perfectly seasoned marinade with garlic, lemon, and coriander, then skewered and grilled to a heavenly crispness.
  • Brazilian Pork Ribs - Toto, we're not in Kansas City anymore. Enjoy a distinctively different Brazilian sauce with soy, lime and parsley, a good dose of garlic and some unexpected herbs.  A slow-simmer turns these into juicy moist ribs before they're finished on the grill for a fantastic char. You're about to experience a new "go-to" rib recipe for your repertoire! 
  • Grilled Flank Steak with Root Vegetable Chips & Brazilian-Style Chimichurri - Enjoy some of the same flavors you'd find in the Caribbean islands but without the heat. The marinade carries the aroma of cumin, coriander, and lime and the chimichurri adds a beautiful freshness to the dish. Add a little crunch with the chips to finish it off and you'll be ready to fly the Brazilian flag.
  • Pudim - a lovely custard-like flan served with glazed and grilled pineapple and other tropical delights!
SATURDAY EVENT: 
I SCREAM, YOU SCREAM . . .
Saturday, July 23rd, noon-3 pm - FREE! No registration needed!
We all scream for ice cream! Come into the store on July 23rd to get a taste of summer. We'll be demonstrating all sorts of summer treat-makers, from Ice cream machines, Zoku Instant Icy Pop makers, to an easy-to-use ice cream sandwich mold! We'll even be showing a superb ice cream scoop invented by a local couple. We're hoping they'll be able to make an appearance on that day to tell you all about it.  

As you can see, there are lots of sweet reasons to be in the store on July 23rd. Come down for a taste of summer. You KNOW you want to!
Polish Pottery
SAVE THE DATE:
POLISH POTTERY SALE - KICK-OFF PARTY
Thursday, August 11th - 5-8 p.m.
We're already gearing up for our POLISH POTTERY event though it's months away. We'll be bringing in nearly ten times the amount of Polish Pottery that we usually carry, and every single piece will be 20% off. This only happens once a year so we celebrate it with a party on that Thursday night. This year we are lucky enough to have a small contingent of young dancers from the Polish National Alliance Centennial Dancers to delight us with some traditional Polish folk dancing. You'll be able to shop, eat (our treat), and enjoy a cultural display like we've never seen in our store! Pencil it in and bring your babushka!
Gift Cards
Infusing Flavor on the Grill
recipeone RECIPE: Mixed Veggei Grill with Sesame-Ginger Marinade
RECIPE: Mixed Veggei Grill with Sesame-Ginger Marinade
marinades Acidic Liquid, Oil and Spices equal Magic Marinade
recipetwo RECIPE: Great-Flavor Burgers with Legend Rub
RECIPE: Great-Flavor Burgers with Legend Rub
rubsSugar, Spices and Salt - A First-Rate Rub
Cooking Tools
recipethree RECIPE: Cedar-Planked Hot-Smoked Salmon
RECIPE: Cedar-Planked Hot-Smoked Salmon
brinesSalt, Spices = A Better Brine
How to Grill with Wood Planks
How to Grill with Wood Planks
Cookbook Review

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

categories DINNER, GRILL

Grilling Pork Chops

Lia Soneson

Living High on the Hog: Grilling Pork Chops
Acorn Farm
Grilling Pork Chops
Grilling Pork Chops
Grilling Pork Chops
Connect
Classes and Events
The landscape is changing on an almost daily basis, and the lush green on the trees is a welcome sight. It's nice to see people walking around town again now that things have warmed up. Take a walk downtown and see what new things we've got on our shelves -- from fresh, springtime decor to some incredible new gadgets and grilling goodies that we can't wait to use!  

Take a look at the upcoming events we have planned. We hope you'll have the opportunity to be a part of one of them.

SHOP 'TIL YOU DROP! for FIVE POINTS OF HOPE
Tuesday, June 7th - 6:30 - 9:30pm - $20

Last year we enjoyed a great event benefiting FIVE POINTS OF HOPE, a first-class organization that helps individuals experiencing financial struggles while they're battling cancer. When you purchase a ticket, you'll be helping to ease someone's burden so they can concentrate on the battle at hand.

On the evening of June 7th, ticket holders will have a wonderful time at ACORN FARM, CLOTHING COVE, BLOSSOMS ON MAIN, and MILFORD MILLS. Each stop will offer a little something to eat, a beverage, door prizes, and you'll enjoy a 20% DISCOUNT on your purchases at Acorn Farm (some exclusions apply.) At Acorn Farm we'll be featuring some delicious Street Tacos, served with a Mango Salsa and Avocado ---all made by Chef Steven Grostick, our hometown favorite! Shop while you sip a little Sangria and enjoy a great evening out!

Why not come out for this fun event and bless someone in the process! TICKETS WILL  BE ON SALE at Acorn Farm, Clothing Cove, Blossoms on Main, and Milford Mills for $20. Don't delay---they go up to $30 the night of the event!
COOKING CLASSES, GOING, GOING . . .
  . . . and almost GONE!  As you can see below, we have a total of just eight spots left in cooking classes through the end of July. Now is the time to check your calendar and get in on the fun before somebody beats you to it. All are grilling classes, taught by Chef Steven, outside on lovely summer evenings! They make great gifts for Father's Day, a friend's birthday, or an evening with someone special. Call 248-684-1373 to register.
GLAMPING & GRILLING WITH GROSTICK! - only 4 spots open!
Wednesday, July 6, 2016 - 7:00 - 8:30pm - $40
with Chef Grostick
Just the aroma of something cooking on the grill evokes a flurry of childhood memories and some of the fun food of our youth! We're going to explore some of those great foods with a little more grown-up twist!  Take a look at this simple but sophisticated menu:
  • Toas-tite Campfire Sandwiches  - Three different delights for the gourmand to enjoy!
  • BBQ Pulled Pork on Cheddar & Scallion Cornbread
  • Tuna Melts with Havarti
  • Roast Beef with Mustard & Beer-Braised Onions on a Hoagie Roll
  • Grilled Carrot Salad - with cauliflower and french beans in a Tarragon Brown Butter Vinaigrette.
  • Mini Red Hasselback Potatoes - delicious potatoes, cut into a fan of sorts, topped with goat cheese, bacon & roasted garlic and and cooked until crisp on the outside, tender on the inside.  
  • Cast Iron Trout - prepared to the perfection that only cast iron can produce.  We'll finish it with a little pancetta and tomato sauce.
  • Campfire S'Mores - Oh, yes!   We'll let Chef Grostick do his gourmet spin on these.  Don't expect the same S'mores you had around your troop's campfire.
BLAME IT ON RIO!
Tuesday, July 19 - 7:00 - 8:30pm - $40 - FULL!
OR
Wednesday, July 20, 2016 - 7:00 - 8:30pm - $40 - only 4 spots open!
with Chef Grostick
The Olympics are coming! The Olympics are coming! While not many of us are going to be traveling to Brazil to watch the beloved games, we'd like to honor the host country with a fabulous spread of Brazilian favorites, full of bright and bold flavors.  
  • Brazilian Lemonade - Start the evening cooling off with a simple Brazilian lemonade.  Sweet, fresh, and made with, surprisingly enough, limes!
  • Salada de Couve com Manga - A salad with some great brazilian staples - mango and kale, with the crunch of pine nuts
  • Frango Churrasco - Chicken thighs, bathed in a perfectly seasoned marinade with garlic, lemon, and coriander, then skewered and grilled to a heavenly crispness.
  • Brazilian Pork Ribs - Toto, we're not in Kansas City anymore. Enjoy a distinctively different Brazilian sauce with soy, lime and parsley, a good dose of garlic and some unexpected herbs.  A slow-simmer turns these into juicy moist ribs before they're finished on the grill for a fantastic char. You're about to experience a new "go-to" rib recipe for your repertoire! 
  • Grilled Flank Steak with Root Vegetable Chips & Brazilian-Style Chimichurri - Enjoy some of the same flavors you'd find in the Caribbean islands but without the heat. The marinade carries the aroma of cumin, coriander, and lime and the chimichurri adds a beautiful freshness to the dish. Add a little crunch with the chips to finish it off and you'll be ready to fly the Brazilian flag.
  • Pudim - a lovely custard-like flan served with glazed and grilled pineapple and other tropical delights!
Living High on the Hog
Pork Chops
New Temperature Guidelines
Guidelines
recipeone RECIPE: Spicy Grilled Jerk Pork Chops
RECIPE: Spicy Grilled Jerk Pork Chops
The Secret Sauce
Secret Sauce
Grill by temperature, not by time
Tools for Mastering the Grill
recipetwo RECIPE: Grilled Coffee-Crusted Pork Chops
RECIPE: Grilled Coffee-Crusted Pork Chops
Dry Rub
Stay Safe While Grilling
recipethree RECIPE: Grilled Pork Chops with Homemade BBQ Sauce
RECIPE: Grilled Pork Chops with Homemade BBQ Sauce
Sauce the Chops
Make the sauce
Cookbook Review

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

categories DINNER, PORK

Celebrate with Mexican Appetizers

Lia Soneson

Enjoy a Few Mexican-inspired Appetizers
Acorn Farm
Celebrate with Mexican Appetizers
Celebrate with Mexican Appetizers
Celebrate with Mexican Appetizers
Get Started
Connect
Facebook
Classes and Events
The forsythia are finally showing off their fabulous bevy of blossoms, and the nesting waterfowl are patiently awaiting  their hatchlings. It's true -- Spring has finally made her late entrance! What a perfect time to celebrate Earth Day. We're going to honor it all month long at ACORN FARM with specials on a few things that are healthy for us and for the Earth. Take a look!

E-CLOTHS
With Spring comes spring cleaning, and we've got just the thing to help you out! E-CLOTHS are cleaning cloths for all sorts of different uses. What makes them different from any other cloth? They allow you to clean all surfaces without any chemicals, cleaning products, or harsh detergents. Just use a little hot water to safely clean your windows, countertops, wood floors, stainless steel and more! An E-CLOTH removes over 99% of the bacteria from your household surfaces! They can be conveniently washed right in your washing machine. April is a great time to give them a try----in honor of Earth Day we'll be offering 20% OFF all E-CLOTH products for the entire month!

VITAMIX
Do something nice for your family this month and take advantage of our VITAMIX sale---$50 OFF our price on any of our VITAMIX machines!  That means a full $150 OFF the MSRP! Turn fresh fruits and vegetables into delicious, soups, smoothies, beverages, sorbets, and more at just the touch of a button!  These machines are made in America and built to last!

COOKING CLASSES
Our summer classes are filling up incredibly fast but we've still got a little room in Glamping with Grostick -- a superb grill class that is going to feature some great, fun food! Check it out below!
LADIES NIGHT OUT!
Thursday, April 28
Ladies Night Out is a big favorite in Milford, and it only happens twice each year! This spring we'll be exploring an Earth Day/Green Theme with some wonderful products to go along with that topic.  We'll be serving some of our favorite treats that we carry in the store, and highlighting some of the products that we're proud to carry because they reduce waste or are healthier for you and the planet!  We hope you'll be a part of the fun!
Red Bag RED BAG DAY
Saturday, April 30 - ALL DAY!
April 30th will be our second Red Bag Day of 2016. RED BAGS are given to our Kitchen Cash members after they've filled their first Kitchen Cash Card. Whenever there are five Saturdays in a month, you're invited to come in on the fifth Saturday and bring your RED BAG to get 20% off most things in the store.  If you're already a Kitchen Cash Club Member, we really want you to have a Red Bag, so visit the store and we'll upgrade you. Not a member? Come and sign up! It's completely free!  Fill out a Kitchen Cash Club Card; it stays in the store so you don't have to remember to bring it with you each time. Every time you make a purchase, we record it on your card. Once you've made purchases on six visits, we total the dollar amounts, take 10% of your total, and return it to you as a gift card to use on absolutely anything you want in the store! What's the catch? There isn't one!
SUMMER IN THE CITY
Wednesday, June 1, 2016 - 7:00 - 8:30pm - FULL!
OR
Wednesday, June 8, 2016 - 7:00 - 8:30pm - FULL!
We've done a take on Detroit's restaurant scene, now we'd like to do an updated take on old Detroit favorites---the foods we all remember from our youth -- from Vernors Ginger Ale--back when it was only bottled in Detroit, to the beloved Coney dog. We'll give you a little history on some of these classics as well. Do come along for the ride as we take a virtual cruise down Woodward. We'll be grillin' up some Detroit greatness! We'll start the evening off with...
  • A Boston Cooler Cocktail - No--it's not named after a town in Massachusetts - come and get the whole story!  Some Vernors, a little bourbon and smoked ice will tantalize your taste buds.
  • Smoked Whitefish Flatbread - artfully topped with fennel, orange and red onion relish
  • Maurice Salad - Everybody remembers Hudson's and their famous salad.  We're going to summer-it-up a bit by putting a little smoky sear on the turkey and ham---this is a grill class, after all!
  • Modern Motor City Coney - We'll be grilling the beef before it makes its way into the coney sauce. We'll be serving our coneys with Mc Clure's Pickle Relish. Hooray for the hometown! 
  • Smoked Faygo Rock 'n' Rye BBQ-Glazed Baby Back Ribs - That's a mouthful! Don't have a big ol' smokehouse in your backyard? No worries! We'll show you how to do it with a great little tabletop smoker.
  • Bumpy Cake - If you grew up here, you probably remember walking to Sanders with your mom and indulging in a piece of bumpy cake. Nostalgia on a dessert plate!
GLAMPING WITH GROSTICK!
Wednesday, July 6, 2016 - 7:00 - 8:30pm - $40
with Chef Grostick
If you sort of like to camp, but hate to leave your brulee torch at home, you just might be a glamper.  If you can't go a week without the perfectly thin slices produced on a mandolin, you might be a glamper. If you find yourself flipping crepes over a campfire . . . you're definitely a glamper -- so hurry and sign up for this class! Seriously - this class is for anyone who appreciates great food -- whether you like to camp or just serve a nice dinner on the deck! Here's the menu:
  • Toas-tite Campfire Sandwiches  - Three different delights for the gourmand to enjoy!
  • BBQ Pulled Pork on Cheddar & Scallion Cornbread
  • Tuna Melts with Havarti
  • Roast Beef with Mustard & Beer-Braised Onions on a Hoagie Roll
  • Grilled Carrot Salad - with cauliflower and french beans in a Tarragon Brown Butter Vinaigrette.
  • Mini Red Hasselback Potatoes - delicious potatoes, cut into a fan of sorts, topped with goat cheese, bacon & roasted garlic and and cooked until crisp on the outside, tender on the inside.  
  • Cast Iron Trout - prepared to the perfection that only cast iron can produce.  We'll finish it with a little pancetta and tomato sauce.
  • Campfire S'Mores - Oh, yes!   We'll let Chef Grostick do his gourmet spin on these.  Don't expect the same S'mores you had around your troop's campfire.
BLAME IT ON RIO!
Wednesday, July 20, 2016 - 7:00 - 8:30pm - $40 - FULL!
with Chef Grostick
The Olympics are coming! The Olympics are coming! While not many of us are going to be traveling to Brazil to watch the beloved games, we'd like to honor the host country with a fabulous spread of Brazilian favorites, full of bright and bold flavors.  
  • Brazilian Lemonade - Start the evening cooling off with a simple Brazilian lemonade.  Sweet, fresh, and made with, surprisingly enough, limes!
  • Salada de Couve com Manga - A salad with some great brazilian staples - mango and kale, with the crunch of pine nuts
  • Frango Churrasco - Chicken thighs, bathed in a perfectly seasoned marinade with garlic, lemon, and coriander, then skewered and grilled to a heavenly crispness.
  • Brazilian Pork Ribs - Toto, we're not in Kansas City anymore. Enjoy a distinctively different Brazilian sauce with soy, lime and parsley, a good dose of garlic and some unexpected herbs.  A slow-simmer turns these into juicy moist ribs before they're finished on the grill for a fantastic char. You're about to experience a new "go-to" rib recipe for your repertoire! 
  • Grilled Flank Steak with Root Vegetable Chips & Brazilian-Style Chimichurri - Enjoy some of the same flavors you'd find in the Caribbean islands but without the heat. The marinade carries the aroma of cumin, coriander, and lime and the chimichurri adds a beautiful freshness to the dish. Add a little crunch with the chips to finish it off and you'll be ready to fly the Brazilian flag.
  • Pudim - a lovely custard-like flan served with glazed and grilled pineapple and other tropical delights!
recipeone RECIPE: Quesadillas Vegetarianas
RECIPE: Quesadillas Vegetarianas
RECIPE: Quesadillas VegetarianasQuesadilla
Recipe Credit
Mexican Cheeses and Other Flavors
Queso Types
Queso
Cilantro
recipetwo RECIPE: Taquitos de Pollo
Tips
Margarita Time
South of the Border
recipethree RECIPE: Queso Fundido
Queso Fundido Tips
Make your Own Tortilla Chips
Baked or Fried
Cookbook Review

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

categories MEXICAN, DINNER

A Special Springtime Dinner Menu

Lia Soneson

A Special Springtime Dinner Menu
Acorn Farm
A Special Springtime Dinner Menu
In a few days, it will be official - Spring! With the new season comes many occasions to celebrate -- bridal showers, weddings, graduations, and Easter (it's early this year, March 27th). Take a break from the routine and get together with family and friends for a springtime dinner. In this issue, we've prepared a great menu based on familiar classics, but each with a fresh twist! Invite people over, set the table, and get cooking!
Welcome Spring
Get Started
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Classes and Events
We hope that you're enjoying these spring breezes and warm days leading up to the official beginning of spring!

SPRING CLASSES:
We've got a wonderful slate of classes for April and May and apparently everyone is just as excited about them as we are -- some of them have filled already! Below, we've listed  the classes that still have space available.

BRUNCHTIME BRUSCHETTA:
We have tastings and such almost every Saturday afternoon between noon and 3:00pm in the back of the store. This Saturday, we're going to make a homemade breakfast bruschetta that is out of this world! We'll send you home with the recipe and also show you how to whip it up in a flash using our RotoMac chopper and a great little avocado tool. Do come in for a taste! Once you do, it will, no doubt, make an appearance at your next brunch buffet.

PERFECT PIZELLE:
The following Saturday, we'll have pizzelles for your tasting pleasure! They're simple to prepare with the Cuisinart Pizzelle Maker, and are great to serve as the perfect after-dinner treat with just enough sweetness to round out the meal.They'd be beautiful on your Easter table!

CHARITY NEVER TASTED SO GOOD:
Please browse the classes below and give us a call at 248-684-1373 to register. Please pay special attention to the charity event, PAINTS & PIES WITH A PURPOSE. It'll be a lot of fun while providing help for a lot of people. The gals at Acorn Farm will be serving our favorite homemade pies while enjoying a great time together! You may read all about it below.
PAINTS & PIES WITH A PURPOSE
Thursday, March 24 from 7:00pm-8:30pm  $15
What? You've never put those two together? Truth is---we haven't either so we're going to give it a try.  Many of you are familiar with Community Sharing - a wonderful group that provides food, clothing, educational and emergency financial assistance to those in need in our area. Each year they run The Empty Bowl Project, highlighting the importance of making sure no one goes hungry. Here's how it works. Bowl-painting parties are held at homes and businesses for a charge of $15 per person. Your bowl then serves as your ticket to attend the main event - a simple meal of soup and bread donated by local chefs. Acorn Farm is hosting one of the painting parties and since we always think of March as "Pi Month," our staff will provide a variety of pies for your sampling pleasure! A donation of $15 (it all goes to Community Sharing) allows you to paint a bowl, enjoy some pie, and then attend the soup supper on May 15th. If you are unable to attend, you can donate your bowl to Community Sharing who will, in turn, sell it so that someone else can attend the soup night. Sounds like a win-win event to us! No experience necessary and all materials will be provided. We'll have a blast!
SPRINGTIME COOKIES
Wednesday, April 6 from 6:00 - 8:00pm - $30
with Sharon Mancini
Sharon Mancini is a wonderful teacher and she loves to help you make great-looking (and tasting) cookies! This is a very hands-on class and Sharon brings everything you'll need to decorate 4 large springtime cookies. The skills you'll learn will translate easily to other cookies and you'll learn a great new skill! This class is a lot of fun and a great night out with a friend!The spring cookies we'll be decorating are a flower, a dragonfly, a butterfly, and a teapot!
THE BEST EXOTIC MARIGOLD HOTEL
Thursday, April 14 from 7:00 - 8:30pm - $40
with Steven Grostick
Indian cuisine is aromatic, intense, complex in flavor and just plain delicious. It sometimes employs a whole different set of cooking skills from tempering the spices to grinding your own curry blends. Steven is going to give us a peek into some of these wonderful dishes, starting with a classic and adding a few dishes that he loves. All incorporate a lot of spices typical to Indian cuisine but no heat to be afraid of! And please don't worry, we'll learn how to pronounce them all before class!
- Butter Chicken (Makhani) - A true Indian classic, laden with a mildly-spiced curry, yogurt, green chilies and butter, of course! Marvelously creamy , served over a lightly-seasoned yellow rice.
- Chole Bhature -  a classic curried chickpea dish served with any of a number of Indian breads. We'll be serving naan. So simple but so much flavor! Garnished with cilantro and served with  fresh onion & lemon wedges.
- Baingan Bharta - a fabulous dish of charred eggplant, cauliflower and zucchini, seasoned Indian-style. If caponata married baba gannoush and honeymooned in India, this dish would be the result!
- Kulfi - a deliciously different dessert, an iced milk with pistachios and spices. Reminiscent of the flavor of a frozen chai latte. You'll want seconds!
THE CUTTING EDGE
Saturday, April 16 from 9:30am - 11:00am - $35
with Ed Bartush
The one thing we all use in our kitchens every single day is a knife. With something that we use so much, it would be a shame not to use it as efficiently and expertly as possible. Sometimes it helps to have a little bit of instruction. Ed Bartush is our Wusthof representative, and he's a wonderful teacher, ready to show you the proper way to use your most common knives, how to hold them, care for them, sharpen them, and answer your questions. The class is hands-on, and each person will be slicing, dicing, and chopping right along with Ed. It's a lot of fun so sign up! Your fingertips will thank you.  Each participant will leave with an Epicurean cutting board valued at over $20! Hurray! Class starts at 9:30am sharp. Very punny.
LOOK SHARP!
Saturday, April 16 from 12:00n - 3:00pm - FREE!
with Ed Bartush
Ed will be happily sharpening your knives for free on April 16th. You can bring up to 3 knives, (no serrated please), and he'll get them in tip-top shape for you. The sharpening is free and we will have a donation jar for Community Sharing if you feel so moved!
LADIES NIGHT OUT!
Thursday, April 21
Ladies Night Out is a big favorite in Milford, and it only happens twice each year! This spring we'll be exploring an Earth Day/Green Theme with some wonderful products to go along with that topic.  We'll be serving some of our favorite treats that we carry in the store, and highlighting some of the products that we're proud to carry because they reduce waste or are healthier for you and the planet!  We hope you'll be a part of the fun!
Red Bag RED BAG DAY
Saturday, April 30 - ALL DAY!
April 30th will be our second Red Bag Day of 2016. RED BAGS are given to our Kitchen Cash members after they've filled their first Kitchen Cash Card. Whenever there are five Saturdays in a month, you're invited to come in on the fifth Saturday and bring your RED BAG to get 20% off most things in the store.  If you're already a Kitchen Cash Club Member, we really want you to have a Red Bag, so visit the store and we'll upgrade you. Not a member? Come and sign up! It's completely free!  Fill out a Kitchen Cash Club Card; it stays in the store so you don't have to remember to bring it with you each time. Every time you make a purchase, we record it on your card. Once you've made purchases on six visits, we total the dollar amounts, take 10% of your total, and return it to you as a gift card to use on absolutely anything you want in the store! What's the catch? There isn't one!
A SPRINGTIME SOIREE
Thursday, May 5 -  7:00pm - 8:30pm - $40 - only 2 spots left!
May is such a lovely month. We begin to long for the lighter flavors of spring -  peas, asparagus, fresh fish, etc. We've put together a lovely springtime menu for you that is perfect for treating your family or fabulous to share with friends. Colorful dishes with lively, bright flavors will make for a dinner they'll remember.
- Lemony Springtime Soup - A wonderful soup with fresh spring peas & rice, brightened with lemon and just a hint of mint.  
- Poached Salmon - Poaching is a cooking technique that produces flavorful, moist fish every time. Come learn the secrets that make poaching a go-to method for your fish and fowl.  
- Cucumber Dill Sauce - a great complement to the salmon, flavored with Dijon and fresh chives.
- Warm Glass Noodles with Edamame - the easiest and tastiest side you'll ever love. Goes together in minutes but tastes like you put in some serious effort. Some of us on this continent are just starting to experiment with things like edamame and cellophane noodles but there's no better time to start. We like this dish because it tastes great but it's also good for you! Edamame is full of protein, omega-3's, and all sorts of things your body needs!  
- Madelines  - a delicate and delightful little French cake, crispy on the outside, tender and moist on the inside. Ours will be scented with citrus and served with fresh strawberries and a reduction of white balsamic.
Menu
recipeone RECIPE: Smoked Ham with a Cherry-Dijon Glaze
RECIPE: Smoked Ham with a Cherry-Dijon Glaze
Leftovers
Set the Table
recipetwo RECIPE: Three Cheese Potato Gratin
RECIPE: Three Cheese Potato Gratin
Spring Kite Napkin Fold
Set the TableA Special Springtime Dinner Menu
Spring Dinner Essentials
recipethreeRECIPE: Truffled Peas and Pancetta
RECIPE: Truffled Peas and Pancetta
recipefourRECIPE: Baby Carrots with an Orange-Thyme Glaze
A Special Springtime Dinner Menu
recipefive A Lovely Lemon Mousse
A Lovely Lemon Mousse
recipesixSparkling Pomegranate Punch
Punch
Flowers

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

categories DINNER

Viva Brazil

Lia Soneson

View as a webpage
Acorn Farm
Viva Brazil
In just a few months, the 2016 summer games will convene in Rio de Janeiro, Brazil, the first time the event has been held in South America. In anticipation of this big occasion, we're headed on a virtual trip to Brazil via our kitchen. We've uncovered three traditional recipes as part of our culinary exploration: Feijoada, (a Brazilian Bean and Meat dish), Salada de Batatas, (a Brazilian Potato Salad), and Brigadeiro, (a Brazilian sweet treat). We've adapted them to our "northern" kitchen and have been enjoying their fabulous flavors. We think you'll like them, too! Bom apetite!
Viva Brazil
Get Started
CONNECT
Classes and Events
I'm sure you've all survived the deep freeze earlier this week. It seems as if winter has finally caught up with Michigan. We like to look at it as an opportunity to prepare and enjoy some of those cold weather comfort foods that are so welcome this time of year. Gather the family around the table for delicious soups and stews, and embrace the frost outside!

FRESH BREADS!
Many of you enjoyed visiting ACORN FARM last Friday to visit with local baker, Linda Skemp of ABUNDANCE BREADS. You can expect to see her in the store from 11 am to 2 pm for the next few Saturdays, featuring a different selection of breads each week. This Saturday she'll be bringing Carrot Quinoa, French Onion, and Banana Muesli. She's a terrific baker and was inspired to perfect her craft right here at ACORN FARM!

SPRING CLASS SCHEDULE
We've been enjoying our virtual trip around the world via our cooking classes this winter. We've learned to prepare a variety of new dishes! If you'd like to take a class or two, you can look for our SPRING SCHEDULE due to arrive in your Inbox during the first week of March. It's time to start looking at your calendars!

JOIN US ON FACEBOOK! 
Have you visited our Facebook page lately?
If you haven't "liked" us, come on over and do so. We'll be starting a little contest on our page, so "like" us and stay tuned. "Liking" us also will earn you advanced notice that our cooking class list is going out. It'll give you a little head start on our next group of classes!

Exploring Brazil
Viva Brazil
recipeone RECIPE: Brazilian Feijoada
RECIPE: Brazilian Feijoada
Ingredients
recipetwo RECIPE: Salada De Batatas
RECIPE: Salada De Batatas
Choosing Stovetop Cookware
Anatomy of a Saucepan
Which pot is right
Choosing cookware
Equip your Kitchen with Quality Cookware
recipethree RECIPE: Brigadeiro
Variations
Ribbon

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 


Copyright 2016 - Acorn Advisors | Acorn Farm | 367 N. Main St | Milford | MI | 48381
categories DINNER, INTERNATIONAL

Chili Cook-Off

Lia Soneson

Time for a Chili Cook-off!
Acorn Farm
Chili Cook=Off
The perfect answer to chillier winter days is a bowl of chili! It's a hot topic with passionate attitudes about exactly what comprises a good chili. We offer three right answers for making a "great chili" in this issue with recipes and tips for a White Chicken Chili, an Almost Texas-Style Chili, and a Spicy Three Bean Chili.
Hot, Spicy Bowls of Delicousness
Get Started
CONNECT
Like Us Here
Classes and Events

We've counted, swept, scrubbed, polished and even put in a new furnace and everything's back in place! We've got a few new things for you to see, some great new serveware and cookware in fun colors to brighten these winter days, and a cup of hot tea to warm you up. Come in and have a look!    


RED BAG SATURDAY - January 30th

We also need to remind you that our first Red Bag Saturday of 2016 is coming up quickly. Red Bag Members can enjoy 20% off most things in the store on Saturday, January 30th. Red bagFrom now until the 29th, we'll have another Red Bag Roundup. In other words, if you don't have a Red Bag yet, just come in and fill out a Kitchen Cash Card and make at least one purchase at Acorn Farm and we'll move you up to Red Bag status! If you're already a Kitchen Cash Club Member with at least one purchase recorded on your card, just visit the store and we'll upgrade you!  Membership in the club is completely free!

 

COOKING CLASS OPENINGS

You'll be happy to know that there are still a few openings left in some of our classes.We've got a world of flavors in our classes this quarter and we're excited about every single one of them.Take a look and see if we can tempt your tastebuds with a few new dishes from a world away. Enjoy some great ethnic cuisine -- you might just pick up some new go-to recipes! Do you think you know Italian cuisine? We're going to dig a little deeper than our typical American favorites. Greek? It's more than just gyros and Greek salad! You never know until you try -- so expand your gastronomic horizons. Here are the classes that still have some spots open:

Wednesday, January 27 - 7:00 - 8:30pm, $40, 1 spot left
CHINESE TAKE-OUT 
with Chef Steven 
We all love Chinese take-out but wouldn't it be convenient to put together those flavors at home? Now that Asian ingredients are readily available at the grocery store, learn to make those great dishes yourself with a little help from Chef Steven!

Wonton Soup - a filled wonton in a sea of flavorful broth
Chinese BBQ Baby Ribs with Sticky Sweet Sauce
Sesame Chicken with Broccoli - learn the basics, then use any protein you'd like, even tofu!
Sweet Chili Shrimp
Roast Pork Lo Mein with Fresh Vegetables - tender Asian noodles with the added texture and flavor of a variety of vegetables
Mango Pudding with Melange of Fresh Fruit -  If you haven't fallen in love with the mango yet, you're about to!
Monday, February 1 - 6:30 - 8:30pm, $25 -  3 spots available
THE POWER OF VITAMIX
What's so special about a VitaMix? Truth is, we didn't know either until we took the class! We had no idea just how versatile this amazing kitchen tool is for all sorts of kitchen tasks. It does smoothies, of course, but come and find out exactly what this thing can do! From healthy eating, to speeding up your food prep, you'll be amazed at it's capabilities.  

This class is a true cooking class, not just your big box store demo. Each person leaves with a beautifully printed recipe booklet! The class is free for anyone who purchased a Vitamix from us this year. For everyone else, it's $25. However, book a spot for a friend and it's "buy a spot, get a spot free!" This is a great class at $25, but an even better one at half price! Here's a small sampling of what we'll be learning to make:

Tortilla Soup - hot and delicious, made right in your Vitamix,  really!
Chopped Salad - you didn't know it could chop, did you?
Vinaigrettes, Nut Butters, Green Smoothies, Pesto, Hummus, and more!

Get the most out of your machine, and the produce department! We only do this once a year so book your spot now!
Thursday, February 11 - 7:00 - 8:30pm, $40, 1 spot left
HUMMUS FOR SOME OF US
with Chef Steven
Living in the Detroit area, we have a nice selection of Middle Eastern restaurants, but sometimes you just don't feel like going out. Middle Eastern cuisine is such a broad category but we tried to select some favorites that are common to most countries in that neck of the woods. Chef Steven will be teaching us to make these classics.

Tabbouleh - Fresh and fantastic! Lots of parsley, onions, and bulgur, seasoned just right. The perfect side salad whether you're having falafel or kabobs.
Falafel on Pita with Tzatziki Sauce, Tomato and Onion - Outstanding deep-fried balls or patties made from ground chickpeas served on a traditional pita with cucumber sauce and fresh vegetables.
Hummus - Steven will show us how to get the texture just right. Garlicky, lemony, tasty perfection.
Baba Gannoush (roasted eggplant dip) - The most uncomplicated dish ever created and divine in its simplicity. We'll turn you into devotee.
Lamb Kabobs - You can make them from beef or lamb -- they're delicious either way! Perfectly seasoned. Great for family fare or a dinner party.
Galaktoboureko - Can you say Galaktoboureko? No? Neither could we. It doesn't matter, though, because our mouths will be full of this delicious desert that is actually Greek in origin but typical of the dessert flavors you would find in Middle Eastern countries. A delicious custard, wrapped in phyllo, served with a sweet, clear syrup over all. An absolute delight!
Wednesday, February 17 - 7:00 - 8:30pm, $40, OR
Thursday, February 18 - 7:00 - 8:30pm, $40
(Space available in both of these classes.)
THAT'S AMORE
with Chef Steven
You've no doubt read about our trip to the Amalfi Coast in April. This is our cooking school's nod to Italy for those of us unable to join the tour! Come and learn to make some dishes that you haven't prepared before. There's more to Italian cuisine than just spaghetti and pizza!

Crostini with Artichoke Paste - Mozzarella & roasted tomatoes - now THAT'S amore!
Broccoli & Salsicci - Broccoli rabe with sausage and fennel
Risotto Pescatore - A lovely seafood risotto.
Panzanella Salad - Of course, we'll put bread in the salad!  Mangia!
Limoncello Mousse - Made with ladyfingers and sprinkle of fresh berries. What's not to love?
Wednesday, March 16 - 7:00 - 8:30pm, $40, a few spots still available!
IT'S ALL GREEK TO ME!
The Mediterranean region plays host to some of the fabulous flavors of the world. Lots of fresh, sun-ripened tomatoes, olive oil, balsamic, fish fresh from the sea, and a bounty of vegetables. We thought you'd enjoy these traditional dishes.

Big Bean Bake - Just like Uncle Nikolos used to make! Elevate the lowly bean by simmering in a rich, herbed tomato sauce, brightened with citrus!
Briam - The recipe that will be in every Greek grandmother's cookbook!  A delicious Greek roasted vegetable dish, hinting at ratatouille, but flexible with whatever is in season.  Throw in a few potatoes and some goat cheese for good measure and you'll be hooked.
Sea Bass - Fresh fish  and Greece go together like America and apple pie. If you want to know how to prepare it to perfection, look to the folks who eat it nearly every day! Great for your health, but even better for your taste buds!
Rizogalo - An exquisite grown-up rice pudding with wine-poached fruit. You'll be a fan, for sure.
Mini Thyme Breads - Baked in a flower pot or a little popover pan. Lots of thyme, lots of butter, lots of yum!
Chili Cook-off
Chiles = CHILI
Dried Chilies
Common Chiles
Dried Chiles
Chili Powder
Working with Fresh Chilies
recipeoneRECIPE: White Chicken Chili
White Chicken Chili
Behind the Scenes
recipetwoRECIPE: Almost Texas-Style Chili
RECIPE: Almost Texas-Style Chili
Speed it Up
Make a Big Batch of Chili
Garnish that Bowl
recipethreeRECIPE: Spicy Three Bean Vegetarian Chili
RECIPE: Spicy Three Bean Vegetarian Chili
Speed it Up
Chili Cook-off

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 


Copyright 2016 - Acorn Advisors | Acorn Farm | 367 N. Main St | Milford | MI | 48381
categories DINNER, CHILI

Eating with a Plant Slant

Lia Soneson

Eating with a Plant Slant
Acorn Farm
Eating with a Plant Slant
IN THIS ISSUE, we're getting reacquainted with our everyday kitchen and making a renewed commitment for making the healthy choice, the easy choice. Along the way, we'll help you learn cooking skills to build your kitchen confidence. We'll practice with some delicious, veggie-grain bowls -- you'll love their top-notch nutrition and fabulous flavors!
Healthy Big Flavos
Get Started
Inventory
CONNECT
Like Us Here
Classes and Events
We hope you all enjoyed a wonderful holiday season! Now that 2016 has begun, we're getting the store inventoried, scrubbed and polished and ready for your shopping pleasure. We will reopen this coming Monday, January 11th. In the meantime, we will be answering our phones in order to take your class reservationsl As you can see, we have a plethora of palate-pleasing offerings. Book your spot now.

Our cooking classes are demonstration-style, limited to 16 people to give everyone a good view! You are provided a packet of recipes with plenty of space for notes, as well as a coupon to use on the evening of class. Payment is due when you register and is non-refundable, however, you can pass your spot along to someone else if you are unable to attend.  

So, armed with your calendar and your phone, take a look at the classes we've offered and expand your culinary repertoire in 2016!
Wednesday, January 27 - 7:00 - 8:30pm, $40, 1 spot left, OR
Thursday, January 28 - 7:00 - 8:30pm, $40, 1 spot left
CHINESE TAKE-OUT 
with Chef Steven 
We all love Chinese take-out but wouldn't it be convenient to put together those flavors at home? Now that Asian ingredients are readily available at the grocery store, learn to make those great dishes yourself with a little help from Chef Steven!

Wonton Soup - a filled wonton in a sea of flavorful broth
Chinese BBQ Baby Ribs with Sticky Sweet Sauce
Sesame Chicken with Broccoli - learn the basics, then use any protein you'd like, even tofu!
Sweet Chili Shrimp
Roast Pork Lo Mein with Fresh Vegetables - tender Asian noodles with the added texture and flavor of a variety of vegetables
Mango Pudding with Melange of Fresh Fruit -  If you haven't fallen in love with the mango yet, you're about to!
Monday, February 1 - 12:30 - 2:30pm, $25, OR
Monday, February 1 - 6:30 - 8:30pm, $25
(Filling up quickly, but room still available)
THE POWER OF VITAMIX
What's so special about a VitaMix? Truth is, we didn't know either until we took the class! We had no idea just how versatile this amazing kitchen tool is for all sorts of kitchen tasks. It does smoothies, of course, but come and find out exactly what this thing can do! From healthy eating, to speeding up your food prep, you'll be amazed at it's capabilities.  

This class is a true cooking class, not just your big box store demo. Each person leaves with a beautifully printed recipe booklet! The class is free for anyone who purchased a Vitamix from us this year. For everyone else, it's $25. However, book a spot for a friend and it's "buy a spot, get a spot free!" This is a great class at $25, but an even better one at half price! Here's a small sampling of what we'll be learning to make:

Tortilla Soup - hot and delicious, made right in your Vitamix,  really!
Chopped Salad - you didn't know it could chop, did you?
Vinaigrettes, Nut Butters, Green Smoothies, Pesto, Hummus, and more!

Get the most out of your machine, and the produce department! We only do this once a year so book your spot now!
Wednesday, February 3 - 6:00 - 8:00pm, $30 - CLASS FULL!
COOKIE LOVE
So many of you have been looking forward to learning how to decorate cookies! Sharon Mancini will teach you a thing or two and get you ready to make some great Valentine's Day cookies. She's a great teacher and she'll bring everything you'll need for class. You just need to book a spot and show up, prepared to have a little fun and learn something new. We'll be doing:

Two different Large Hearts
A cute little Scottie Dog (" I wuff you")
A "LOVE" Postage Stamp

This class is our only hands-on learning experience. Why not book two spots and bring your daughter, your mom, your spouse -- anybody that you'd enjoy spending some time with! This class is limited to 10 people so sign up quickly!
Thursday, February 4 - 7:00 - 8:30pm, $35, 2 spots left
THE BRITISH INVASION
British cuisine sometimes has a less than exciting reputation so we thought we'd explore some great dishes from across the pond. If you'd like to explore British fare but you think that steak and kidney pie is just going too far, we think we've found some middle ground!

Big British Meatballs - they're big, they're British, and they're good! Meatballs of steak & pork with a wee bit 'o cheese and seasoned to perfection. Brilliant!
Browned Butter Mashed Potatoes - Smashingly good!
Garlic & Shallot Haricot Vert - Slender, tender green beans cooked with garlic, shallots & butter.  
Sticky Toffee Pudding - Everybody must have this deliciously decadent British favorite that is oh-so-much-more than the sum of its parts. Date cake, covered in toffee sauce and served with either vanilla custard or ice cream. It will have you cheering, "God Save the Queen!"
Thursday, February 11 - 7:00 - 8:30pm, $40, 3 spots left
HUMMUS FOR SOME OF US
with Chef Steven
Living in the Detroit area, we have a nice selection of Middle Eastern restaurants, but sometimes you just don't feel like going out. Middle Eastern cuisine is such a broad  category but we tried to select some favorites that are common to most countries in that neck of the woods. Chef Steven will be teaching us to make these classics.

Tabbouleh - Fresh and fantastic! Lots of parsley, onions, and bulgur, seasoned just right. The perfect side salad whether you're having falafel or kabobs.
Falafel on Pita with Tzatziki Sauce, Tomato and Onion - Outstanding deep-fried balls or patties made from ground chickpeas served on a traditional pita with cucumber sauce and fresh vegetables.
Hummus - Steven will show us how to get the texture just right. Garlicky, lemony, tasty perfection.
Baba Gannoush (roasted eggplant dip) - The most uncomplicated dish ever created and divine in its simplicity. We'll turn you into devotee.
Lamb Kabobs - You can make them from beef or lamb -- they're delicious either way! Perfectly seasoned. Great for family fare or a dinner party.
Galaktoboureko - Can you say Galaktoboureko? No? Neither could we. It doesn't matter, though, because our mouths will be full of this delicious desert that is actually Greek in origin but typical of the dessert flavors you would find in Middle Eastern countries. A delicious custard, wrapped in phyllo, served with a sweet, clear syrup over all. An absolute delight!
Wednesday, February 17 - 7:00 - 8:30pm, $40, OR
Thursday, February 18 - 7:00 - 8:30pm, $40
(We've got room for you but it won't last long!)
THAT'S AMORE
with Chef Steven
You've no doubt read about our trip to the Amalfi Coast in April. This is our cooking school's nod to Italy for those of us unable to join the tour! Come and learn to make some dishes that you haven't prepared before. There's more to Italian cuisine than just spaghetti and pizza!

Crostini with Artichoke Paste - Mozzarella & roasted tomatoes - now THAT'S amore!
Broccoli & Salsicci - Broccoli rabe with sausage and fennel
Risotto Pescatore - A lovely seafood risotto.
Panzanella Salad - Of course, we'll put bread in the salad!  Mangia!
Limoncello Mousse - Made with ladyfingers and sprinkle of fresh berries. What's not to love?
Thursday, February 25 - 7:00 - 8:30pm, $35, one spot left
SOUP - THE LOVING SPOONFUL
Winter is indeed soup season and seeing that we have a few cold weeks left, we can tame the chill a bit with these great recipes. We'd like to stay in keeping with our Flavors of the World theme so we're choosing some that aren't our typical American mainstays. We're sure you'll love:

Five Onion Soup - Loaded with white, red & green onions, shallots and chives topped with a crispy piece of french bread and pungent cheese. Broil it up, we're ready to eat!
Creamy Tuscan Bean Soup - Homemade Parmigiano-Reggiano croutons over a silky smooth pureed bean soup. Fresh herbs and creme fraiche make it oh-so-special.
Albondigas Soup - All the flavors of Mexico in a delicious tomato-based meatball soup. Hearty and spicy, but no heat to be afraid of.
Focaccia - A good soup deserves good bread! Focaccia is so versatile, you can adjust the topping to the cuisine you're preparing.  
Winter Night Berry Crisp - As good as it sounds, served warm with vanilla ice cream.
Wednesday, March 2 - 7:00 - 8:30pm, $40, space still available
Thursday, March 3 - 7:00 - 8:30pm, $40, only 2 spots left
WHEN IRISH EYES ARE SMILIN'
with Chef Steven
Ay, when Irish eyes 'r smilin', tis because th'r ettin some great food, they er!  Come find out what all the fuss is about! This will be a great meal loaded with Irish favorites but delightful for the American palate. Delicious, stick-to-your-ribs comfort food, perfect for a cold winter night.

Balsamic, Beer-braised Short Ribs - Slowly braised or quickly prepared in a pressure cooker--Steven will show you both ways. Same great flavor for falling-apart-tender beef.
Parsnip Puree - So you'll have something delicious even during a potato crisis
Puff Pastry Rooster Potato Pie - The Irish answer to Shepherd's Pie, no roosters involved. Come learn about this unique little potato you've never heard of.
Sweet and Sour Carrots - Carrots kicked up a notch
Irish Apple Crumble Cake -  A delicious Irish desert without booze. Faith 'n begorah! A traditional Irish favorite with crumbles and cinnamon.  Sure to be a hit.
Thursday, March 10 - 7:00 - 8:30pm, $40 - CLASS FULL!
MOTOWN MAGICAL MYSTERY MENU
I don't know if you all have been paying attention, but Detroit is an up and comer on the restaurant scene these days! We're glad to hear it and we're going to celebrate its success with this class. We'll be enjoying a class with Reed Shipman. You've likely met him before as he was Chef Steven's right hand man for many years. These days he is in the kitchen at one of Detroit's hottest restaurants, Gold Cash Gold. We're going to let him prepare some great food on the order of something you'd find dining in the Motor City.

Due to circumstances beyond our or his control, we don't have a menu yet, but we're glad to sign you up anyway! We're sure you'll be pleasantly surprised! We have great faith in Reed and know that he makes great food! We'll have a menu in place shortly.
Wednesday, March 16 - 7:00 - 8:30pm, $40, space still available!
IT'S ALL GREEK TO ME!
The Mediterranean region plays host to some of the fabulous flavors of the world. Lots of fresh, sun-ripened tomatoes, olive oil, balsamic, fish fresh from the sea, and a bounty of vegetables. We thought you'd enjoy these traditional dishes.

Big Bean Bake - Just like Uncle Nikolos used to make! Elevate the lowly bean by simmering in a rich, herbed tomato sauce, brightened with citrus!
Briam - The recipe that will be in every Greek grandmother's cookbook!  A delicious Greek roasted vegetable dish, hinting at ratatouille, but flexible with whatever is in season.  Throw in a few potatoes and some goat cheese for good measure and you'll be hooked.
Sea Bass - Fresh fish  and Greece go together like America and apple pie. If you want to know how to prepare it to perfection, look to the folks who eat it nearly every day! Great for your health, but even better for your taste buds!
Rizogalo - An exquisite grown-up rice pudding with wine-poached fruit. You'll be a fan, for sure.
Mini Thyme Breads - Baked in a flower pot or a little popover pan. Lots of thyme, lots of butter, lots of yum!
Thursday, March 31 - 7:00 - 8:30pm, $40, only 2 spots left!
THE EXTRAVAGANT VEGETARIAN
with Chef Steven
This class is first and foremost delicious, and it just happens to be vegetarian. We hesitated to play up the vegetarian aspect because this class would be equally fantastic for omnivores! These recipes are so rich and toothsome that you'll never hear yourself ask , "Where's the beef?" If we hadn't told you, you'd never know!

Mushroom Bourgignon - Deep, dark flavors with fabulous steak-like mushrooms
Polenta Steaks with Pesto & Burrata - Oh yes!  gooey burrata, luscious pesto, creamy polenta.  
Roasted Cauliflower and Quinoa Salad - We took a vote and we all agree; we love cauliflower! Roast it for added flavor and throw in some quinoa for texture.
Chocolate Hazelnut Crepe Cake - Hmm . . . chocolate, hazelnuts, lots of cream . . .layered between delicious desert crepes. Count us in! A beauty to behold!
Small Shifts, Real Change
recipeone RECIPE: Citrus with Butternut, Qunioa, and Honey Mustard Dressing
Choose the Veggie
Cooking Quinoa
 recipethree RECIPE: Kale with Mushrooms and Farro
Prep Time
Cooking Technique: Prepping Kale
Cooking Technique: Using Dried Porcinis
Cooking Tools
 recipetwo
RECIPE: Broccoli, Bean and Brown Rice with Seasame-Ginger Vinaigrette
Shift 3
Cooking Technique: Spiralizing Veggies
Cooking Technique: Using Dried Beans
Eat Mindfully

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 


Copyright 2016 - Acorn Advisors | Acorn Farm | 367 N. Main St | Milford | MI | 48381
categories DINNER, VEGETABLES