Everyone at Nemeth Orchards would like to thank you for your patronage over 2009!
We wish you a very Merry Christmas, and a happy, healthy and prosperous 2010!
Wednesday, December 23, 2009
Saturday, November 7, 2009
Testimonial
"Best Cider on Market! I've tried them all, and Nemeth's is the best by far!" ~ Tim, faithful customer
Thanks Tim! :) We LOVE testimonials! Feel free to comment and tell us what YOU love!
Thanks Tim! :) We LOVE testimonials! Feel free to comment and tell us what YOU love!
Saturday, October 17, 2009
Autumn!
Just an update on what we currently are selling at the market:
Apple Cider - gallons and half gallons
Apples: Paula Red, Cortland, Empire, Jonagold, McIntosh, Jonathan, Golden Delicious, Red Delicious Gala and Melrose.
There are a few Concord Grapes left, and some watermelons!
I'd like to share two new recipes with you. They are of my own creation, and are perfect for tailgate parties, or any time you just want a good snack.
Dianne's Hot Spiced Cider (Non-Alcoholic)
one half gallon Nemeth Apple Cider
2 + 1 orange wedges
1 cinnamon stick
2 whole cloves
sprinkle nutmeg
In a large cooking pot, gently heat apple cider (do not boil)
add cloves and cinnamon stick, squeeze two of the three orange wedges into the cider, add the third wedge whole.
Heat for about 10 minutes, remove orange rhind, cinnamon sticks and cloves, pour into mugs
sprinkle fresh nutmeg on top
* for the "grown up" version, add a splash of spiced rum
Dianne's Cheese Ball
1 8 oz. block of cream cheese or Neufchatel cheese
1 container vegetable flavored cream cheese
1 cup italian flavored croutons
1 to 2 T. italian seasonings or fresh chopped parsley
In a bowl, combine cheeses, form into a ball and refridgerate 1 hour.
Place croutons in a gallon sized zipper bag. Crush croutons with a rolling pin, or whack with a spoon (let your frustrations out!!).
In a pie plate or other pan with sides, sprinkle herbs. Roll the cheeseball into the herbs coating all areas evenly. In the same pan, add crouton crumbs. Roll the cheeseball into the crumbs, pressing slightly so that they stick. Serve immediately with crackers, pita chips, pretzels or anything else you like.
** you can make it more festive, and add more texture by adding chopped green or red pepper, or finely diced carrot to the cream cheese while mixing it together.
Apple Cider - gallons and half gallons
Apples: Paula Red, Cortland, Empire, Jonagold, McIntosh, Jonathan, Golden Delicious, Red Delicious Gala and Melrose.
There are a few Concord Grapes left, and some watermelons!
I'd like to share two new recipes with you. They are of my own creation, and are perfect for tailgate parties, or any time you just want a good snack.
Dianne's Hot Spiced Cider (Non-Alcoholic)
one half gallon Nemeth Apple Cider
2 + 1 orange wedges
1 cinnamon stick
2 whole cloves
sprinkle nutmeg
In a large cooking pot, gently heat apple cider (do not boil)
add cloves and cinnamon stick, squeeze two of the three orange wedges into the cider, add the third wedge whole.
Heat for about 10 minutes, remove orange rhind, cinnamon sticks and cloves, pour into mugs
sprinkle fresh nutmeg on top
* for the "grown up" version, add a splash of spiced rum
Dianne's Cheese Ball
1 8 oz. block of cream cheese or Neufchatel cheese
1 container vegetable flavored cream cheese
1 cup italian flavored croutons
1 to 2 T. italian seasonings or fresh chopped parsley
In a bowl, combine cheeses, form into a ball and refridgerate 1 hour.
Place croutons in a gallon sized zipper bag. Crush croutons with a rolling pin, or whack with a spoon (let your frustrations out!!).
In a pie plate or other pan with sides, sprinkle herbs. Roll the cheeseball into the herbs coating all areas evenly. In the same pan, add crouton crumbs. Roll the cheeseball into the crumbs, pressing slightly so that they stick. Serve immediately with crackers, pita chips, pretzels or anything else you like.
** you can make it more festive, and add more texture by adding chopped green or red pepper, or finely diced carrot to the cream cheese while mixing it together.
Please feel free to leave feedback or comments! We love to hear from you!!
Saturday, September 26, 2009
Apple Cake recipe
One of our customers recently sent this to us... we wanted to share it with all of you! Enjoy~
This recipe was recently published in Kitchen Mailbox by Marge Biancke and I believe this is the Ann Arbor paper that comes out once a week or so recently."
Q. About a hundred years ago I had a recipe for an apple cake that Millie Schembechler used to make. Can you track down that recipe?"
ANSWER: "This wonderful recipe was featured in 'Simply Good Food" which was published in 1993. The original recipe uses 1 cup of cooking oil. I have since made it with 1 cup of applesauce instead of the oil. Either way, this is a nice cake for dessert or brunch.
"MILLIE SCHEMBECHLER'S APPLE CAKE"
Ingredients: 1 cup cooking oil or substitute 1 cup applesauce. 2 cups sugar. 3 eggs, 2 1/2 cups sifted flour, 1 tsp. baking soda, 1 tsp. vanilla, 3 cups sliced cooking apples, 1 cup chopped nuts, preferably pecans.
Directions: Cream oil, sugar and eggs together. Add flour and baking soda. Stir in vanilla. Mix. Add apples and nuts to mixture.Pour batter into a tube or loaf pan. Bake at 350 degrees for an hour. Cool completely before unmolding
This recipe was recently published in Kitchen Mailbox by Marge Biancke and I believe this is the Ann Arbor paper that comes out once a week or so recently."
Q. About a hundred years ago I had a recipe for an apple cake that Millie Schembechler used to make. Can you track down that recipe?"
ANSWER: "This wonderful recipe was featured in 'Simply Good Food" which was published in 1993. The original recipe uses 1 cup of cooking oil. I have since made it with 1 cup of applesauce instead of the oil. Either way, this is a nice cake for dessert or brunch.
"MILLIE SCHEMBECHLER'S APPLE CAKE"
Ingredients: 1 cup cooking oil or substitute 1 cup applesauce. 2 cups sugar. 3 eggs, 2 1/2 cups sifted flour, 1 tsp. baking soda, 1 tsp. vanilla, 3 cups sliced cooking apples, 1 cup chopped nuts, preferably pecans.
Directions: Cream oil, sugar and eggs together. Add flour and baking soda. Stir in vanilla. Mix. Add apples and nuts to mixture.Pour batter into a tube or loaf pan. Bake at 350 degrees for an hour. Cool completely before unmolding
Saturday, September 19, 2009
Sunday, September 13, 2009
It's Officially Fall... ok well maybe not according to the calendar - yet!
U of M has trounced Notre Dame (GO BLUE) and apples are coming on full force! Fall is here and cider is coming in a few weeks. Time to contemplate putting away the sleeveless tops and pulling out the sweaters.
Apples that are avaliable now are:
Cortland, Ginger Gold, Paula Red, MacIntosh, Gala and a very, VERY limited supply of Honey Crisp. Folks, really, if you love the Honey Crisp... you'll love the Galas too. They are so similar and much more plentiful.
In the next week, we'll have the much anticipaed watermelons grown by my son and daughter. It may seem strange to be excited about watermelons in September, but watermelon is welcomed any time!
If you have not met Maite of Maitelattes, please check out her website. She makes incredible Dulce Le Leche which is DELICIOUS paired with our sliced apples! More importantly, Maite is a wonderful lady. Look her up at the market... she'll greet you with a smile, and maybe a hug! :)
Apples that are avaliable now are:
Cortland, Ginger Gold, Paula Red, MacIntosh, Gala and a very, VERY limited supply of Honey Crisp. Folks, really, if you love the Honey Crisp... you'll love the Galas too. They are so similar and much more plentiful.
In the next week, we'll have the much anticipaed watermelons grown by my son and daughter. It may seem strange to be excited about watermelons in September, but watermelon is welcomed any time!
If you have not met Maite of Maitelattes, please check out her website. She makes incredible Dulce Le Leche which is DELICIOUS paired with our sliced apples! More importantly, Maite is a wonderful lady. Look her up at the market... she'll greet you with a smile, and maybe a hug! :)
Thursday, September 3, 2009
Pears and Galas!!
It's the time my niece Jessica has been waiting for!! Clapp's Favorite pears are in season! Sweet, juicy pears make a great snack! Gala apples are also in season. Crisp, sweet, and juicy! They are my daugher Katie and my husband Steve's favorite apples!
Now that the students are back, and our kids are going back to school, "schoolboy" size apples are perfect for the lunchbox or backpack.
Here's a new recipe that is a nice alternative to applesauce. Great Grandkids Drew & Jack love it! (makes great babyfood as well!)
Pear Sauce
1/2 peck of Clapp's Favorite pears, peeled, cored and diced
1/8 cup sugar or less to your taste (pears are naturally sweet)
1/4 cup water or apple juice
1/4 t. cinnamon if desired
In a large sauce pan, cook fruit, liquid, cinnamon, and sugar over low heat until the fruit becomes very soft, stirring often. Mash chunky bits of pear with a potato masher or ricer.
** if you are making babyfood, you can pour sauce into an ice cube tray and freeze into cubes. Store cubes in an airtight container for single serving sizes!
Now that the students are back, and our kids are going back to school, "schoolboy" size apples are perfect for the lunchbox or backpack.
Here's a new recipe that is a nice alternative to applesauce. Great Grandkids Drew & Jack love it! (makes great babyfood as well!)
Pear Sauce
1/2 peck of Clapp's Favorite pears, peeled, cored and diced
1/8 cup sugar or less to your taste (pears are naturally sweet)
1/4 cup water or apple juice
1/4 t. cinnamon if desired
In a large sauce pan, cook fruit, liquid, cinnamon, and sugar over low heat until the fruit becomes very soft, stirring often. Mash chunky bits of pear with a potato masher or ricer.
** if you are making babyfood, you can pour sauce into an ice cube tray and freeze into cubes. Store cubes in an airtight container for single serving sizes!
Tuesday, August 18, 2009
Nemeth Applesauce
As Julie mentioned in her wonderful article in the Ann Arbor paper, mom and dad would be happy to bag up a "custom blend" of apples for your apple sauce! The following is a Nemeth Family recipe courtesy of my 16 year old son Mike, who Papa (otherwise known as Alex) says is pretty darned good! You can adjust the recipe to your taste, and the quantity to your needs.
Mike's Applesauce
1/2 peck of Nemeth apples, cored, peeled and sliced
1/4 cup sugar (less if you are using sweet apples, or to your taste)
1/3 cup Nemeth's Apple Cider
2 slices of orange, seeds removed
cinnamon to taste
In a sauce pan, infuse the orange slices in the apple cider over very low heat for 15 minutes, do not let it come to a boil. Remove orange slices and discard. Add apples, sugar, and cinnamon to the liquid. Cover and simmer, over low heat until the apples become soft and cook down. Stir frequently. If your sauce is thinner than you like, remove lid and simmer uncovered, watching it very carefully so that it does not burn. If the applesauce is chunkier than you like, use a potato masher, fork, or sieve to make it to the consistency you desire.
We hope you enjoy this family favorite recipe!
Mike's Applesauce
1/2 peck of Nemeth apples, cored, peeled and sliced
1/4 cup sugar (less if you are using sweet apples, or to your taste)
1/3 cup Nemeth's Apple Cider
2 slices of orange, seeds removed
cinnamon to taste
In a sauce pan, infuse the orange slices in the apple cider over very low heat for 15 minutes, do not let it come to a boil. Remove orange slices and discard. Add apples, sugar, and cinnamon to the liquid. Cover and simmer, over low heat until the apples become soft and cook down. Stir frequently. If your sauce is thinner than you like, remove lid and simmer uncovered, watching it very carefully so that it does not burn. If the applesauce is chunkier than you like, use a potato masher, fork, or sieve to make it to the consistency you desire.
We hope you enjoy this family favorite recipe!
Friday, August 14, 2009
Ann Arbor News Article
Mom, Dad and Jeff were featured in a news article at the market on Wednesday! Here is a link!
http://www.annarbor.com/entertainment/food-drink/nemeth-orchards-family-is-now-growing-its-fifth-generation/
Also, we're on FACEBOOK! Become a fan! :)
** I can't forget Laila, one of Jeff's adorable daughters. She was also mentioned in the article. She's a little cutie pie and loves being in the field with her daddy!!**
http://www.annarbor.com/entertainment/food-drink/nemeth-orchards-family-is-now-growing-its-fifth-generation/
Also, we're on FACEBOOK! Become a fan! :)
** I can't forget Laila, one of Jeff's adorable daughters. She was also mentioned in the article. She's a little cutie pie and loves being in the field with her daddy!!**
Saturday, August 8, 2009
Recipes
Here is a unique recipe my sister Donna gave me. I'm not sure where she got it from, so I apologize for not giving proper credit where it is due...
Thai Cucumber Salad
2 cucumbers, sliced thickly
1 to 2 jalapeno peppers sliced
1 small onion, diced or halved and sliced thinly
2/3 cups hot water
2T white vinegar
2t salt
6T sugar
In an airtight container, combine vegetables. In a large measuring cup, dissolve sugar and salt in water. Add vinegar. Pour liquid over vegetables, cover and chill for at least one hour (best if allowed to chill overnight). Will keep in the refridgerator for up to one week.
Thai Cucumber Salad
2 cucumbers, sliced thickly
1 to 2 jalapeno peppers sliced
1 small onion, diced or halved and sliced thinly
2/3 cups hot water
2T white vinegar
2t salt
6T sugar
In an airtight container, combine vegetables. In a large measuring cup, dissolve sugar and salt in water. Add vinegar. Pour liquid over vegetables, cover and chill for at least one hour (best if allowed to chill overnight). Will keep in the refridgerator for up to one week.
Friday, August 7, 2009
What is in season now... Early August
Right now, you can find...
Jersey Mac apples - for a very limited time... only 1 tree, so not many apples. Tart and juicy
Transparent apples - ideal for sauce, extremely tart
Sweet Corn - bi color
Cucumbers
Musk Melons - just a few now... more to come!
Potaotes
Jersey Mac apples - for a very limited time... only 1 tree, so not many apples. Tart and juicy
Transparent apples - ideal for sauce, extremely tart
Sweet Corn - bi color
Cucumbers
Musk Melons - just a few now... more to come!
Potaotes
My brother Jim
My brother Jim decided to become a farmer just like Dad. Jim was a very good farmer. It was in his blood... He loved the dirt, the smell of it, the way it feels colder just under the surface. He loved a good thunderstorm and how sometimes when it was so hot, the rain never touched the ground, it just evaporated right there in front of you. Jim passed away 10 years ago this July. I miss him every day. I can't eat a pickle without thinking of him, or dig potatoes without seeing him kneeling in the dirt with his truck door open and country music playing from the radio. His wife Joann and son Jeff still farm today. Jeff is a lot like his dad, and is also a good farmer and helps my mom & dad out when they need it. Jeff & Joann sell their produce and bedding plants at the market as well, just a few stalls down from mom & dad, and at a road side stand on Willis Road in Milan.
A Hungarian Immigrant with a dream...
Grandpa Nemeth was an industrious man. He set his mind to do something, and didn't stop until he made it happen! My grandfather was also a brave man... a war veteran, a hard worker. A Hungarian who hoped and prayed for a better life in America. Grandpa worked and saved money to travel by ship from Hungary to the United States. It took him three tries until he was successful. The first two times he arrived at Ellis Island, they turned him away saying they had reached their quota of Hungarians for the week. Grandpa had only bought a one way ticket (if he were staying why would he need a return one right?) and no money to purchase another. He worked his passage fare back on the ship. Once back in the "Old Country" he worked and saved his money to try again... and again. The third time was the charm! He was allowed into the United States!
Here he met my grandmother Rose who was also a Hungarian immigrant. They married and had 3 children; two daughters and a son. Grandma & Grandpa lived in Detroit in an old section called "Del Rey" which was a popular area for Hungarians to live. Grandpa worked many jobs, including for Ford Motor Co. He was saving to raise enough money to buy an apple farm in Ypsilanti. In 1931, the year my dad Alex was born, they bought the apple orchard and began their lives as farmers. As he grew up, my father worked the farm with his parents, and eventually took over the family business after he married my mother Agnes.
My parents both work the farm as their only profession. They are dedicated, hardworking and generous people. Many of their regular customers begin to feel as they know my parents like family. That's who they are. They aren't fancy people, with fancy equipment to harvest the crops. Everything is done by my parents, some of us kids and grand kids, and when we're extra lucky the great-grand kids come to pick melons, corn and apples! Mom & dad hire a few people here and there, but mainly the bulk of the work is still done by them & family. I know they wouldn't have it any other way.
Here he met my grandmother Rose who was also a Hungarian immigrant. They married and had 3 children; two daughters and a son. Grandma & Grandpa lived in Detroit in an old section called "Del Rey" which was a popular area for Hungarians to live. Grandpa worked many jobs, including for Ford Motor Co. He was saving to raise enough money to buy an apple farm in Ypsilanti. In 1931, the year my dad Alex was born, they bought the apple orchard and began their lives as farmers. As he grew up, my father worked the farm with his parents, and eventually took over the family business after he married my mother Agnes.
My parents both work the farm as their only profession. They are dedicated, hardworking and generous people. Many of their regular customers begin to feel as they know my parents like family. That's who they are. They aren't fancy people, with fancy equipment to harvest the crops. Everything is done by my parents, some of us kids and grand kids, and when we're extra lucky the great-grand kids come to pick melons, corn and apples! Mom & dad hire a few people here and there, but mainly the bulk of the work is still done by them & family. I know they wouldn't have it any other way.
Thursday, August 6, 2009
Welcome!
Welcome to the Nemeth Orchards blog. This blog is dedicated to Alex and Agnes Nemeth, and to the memory of James and Rose Nemeth, my grandparents, who founded the farm in 1931. It is also dedicated to the memory of my brother James (Jim) Nemeth, who farmed the land and had his own business as a farmer with the Nemeth name.
In this blog, you can find out what is currently in season to purchase from Nemeth Orchards at the Ann Arbor Farmers Market, what is coming on next in the season, and a few recipes here and there.
I hope you enjoy reading about the farm and the produce!
~ Dianne
In this blog, you can find out what is currently in season to purchase from Nemeth Orchards at the Ann Arbor Farmers Market, what is coming on next in the season, and a few recipes here and there.
I hope you enjoy reading about the farm and the produce!
~ Dianne
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