Chick Farms

Chick Farms just some chicks with some chicks

organic fed & pastured raised chicken eggs. farmstand located on hartwick pines road. located in Grayling, MI.

fresh local fruit & veggies, organic herbal teas, bug spray, baked goods, and more!

day 3 of shelfstable september is ranch seasoning mix🌵perfect for dipping veggies in!INGREDIENTS:• 2 1/2 cups dry butter...
09/03/2026

day 3 of shelfstable september is ranch seasoning mix🌵

perfect for dipping veggies in!

INGREDIENTS:
• 2 1/2 cups dry buttermilk powder
• 3 tbsp onion powder
• 3 tbsp garlic powder
• 1/3 cup parsley flakes
• 1 tbsp salt
• 3 tbsp dried dill
• 1 tbsp granulated sugar
• 3 tbsp dried minced onion
• 2 tsp ground back pepper
• 3 tbsp garlic salt

DIRECTIONS:
combine all ingredients in a bowl or blend the ingredients in a blender for a finer seasoning. place in a quart jar and shake well before each use.

TO MAKE::

-RANCH DRESSING
• 3 tbsp dry mix
• 1 cup mayonnaise
• 1 cup milk

-RANCH DIP
• 3 tbsp dry mix
• 1 cup mayonnaise
• 3/4 cup milk

mix ingredients until we’ll combined. store in fridge for 20 minutes before serving.

we do sell these at the stand and use anthony’s buttermilk powder and all organic herbs/spices but you can use whatever you prefer! you can also substitute sour cream for the mayo if you like that more.

day two of shelfstable september is :: 🍑 peaches in syrup 🍑canning fruit in syrup is so easy and peaches are no exceptio...
09/02/2026

day two of shelfstable september is ::

🍑 peaches in syrup 🍑

canning fruit in syrup is so easy and peaches are no exception! i hot pack all my fruit so this is a hot pack method.

you’ll need 12 pounds of peeled & pitted peaches and a batch of light-medium simple syrup. makes about 8 pint jars or 4 quarts.
i did a light syrup which calls for 5 3/4 cups of water and 2 1/4 cups of sugar. just bring that mixture to a boil and keep warm.

prepare your jars.
in a large sauce pan place your peaches in the syrup mixture one layer at a time and warm through. use a slotted spoon to fill your jars with the peaches leaving a 1/2 inch headspace. ladle hot syrup over the peaches, leaving 1/2 inch of headspace. de-bubble and add more liquid if needed. wipe rims with vinegar, add lids, then screw bands on fingertip-tight. for pints you’re going to can for 20 minutes and quarts you’ll can for 25 minutes (adjusting for elevation) in your water bath canner. after the 20 minutes, shut off heat and remove lid. let sit 5 minutes. then take your jars out and let cool for 12-24 hours. take off rings, check seals, and wash your jars.
then you’re done! jars are ready for the shelves.

like i said super easy and a great way to preserve your peaches!! or any fruit. we use them for peach cobbler and other peach desserts as well as just eating right outta the jar.

you can also use the same recipe for nectarines.

shelfstable september is here and for all of september i will be sharing shelf stable recipes & ideas with you guys!our ...
09/01/2026

shelfstable september is here and for all of september i will be sharing shelf stable recipes & ideas with you guys!

our first recipe is ::

🍑 peach salsa 🍑

this recipe makes about eight 8 ounce (half pint) jars.

ingredients:
1/2 cup white vinegar
6 cups chopped pitted peeled peaches
1 1/4 cups chopped red onion
4 jalapeño peppers, finely chopped
1 red bell pepper, seeded and chopped
1/2 cup loosely packed finely chopped cilantro 2 tbsp liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper

instructions:
1. prepare canner, jars and lids.
2. in a large stainless steel saucepan, combine vinegar and peaches. add onions, jalapeño peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. bring to a boil over medium-high heat, stirring constantly. reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. remove from heat.
3. ladle hot salsa into hot jars, leaving ½ inch headspace. remove air bubbles and adjust headspace, if necessary, by adding hot salsa. wipe rim. center lid on jar. screw band fingertip-tight.
4. place jars in canner, ensuring they are completely covered with water. bring to a boil and process for 15 minutes (adjust for altitude). remove canner lid. wait 5 minutes, then remove jars, cool for 12-24 hours, wash and store.

peppers are interchangeable so you can make this as spicy or mild as you’d like! i’ve made a spicy batch and a mild batch. both yummy! i do enjoy the spicer more though cause i prefer spicy stuff. personal preference is all!

as always, feel free to ask me any questions you may have! lots more jars hitting the cantry shelves this month that are super easy to make.

hi everybody! it’s been a little slow @ the stand this week. the rain a few days ago ruined a lot of our dry stock, so i...
08/29/2026

hi everybody!

it’s been a little slow @ the stand this week. the rain a few days ago ruined a lot of our dry stock, so i’m playing catch up with that. as well as school starting and preserving season. i’ve been canning up a storm so i haven’t been baking at all, but we still have lots of veggies/fruit @ the stand daily!

please enjoy this picture of ONE of our surprise roosters from this spring. he was eating the peaches when i was trying to take some photos the other day lol

🍑 peach concentrate 🍑ball blue book recipe Ball Preserving & Recipesyield: about 5 pint jars ingredients:4 pounds peache...
08/25/2026

🍑 peach concentrate 🍑

ball blue book recipe
Ball Preserving & Recipes

yield: about 5 pint jars

ingredients:
4 pounds peaches (about 8 large)
4 cups sugar
½ teaspoon salt
6 cups water
15 cardamom pods, lightly crushed (optional)
3 vanilla beans, halved (optional)
3 cinnamon sticks, halved (optional)
1 tablespoon bottled lemon juice
Note: do not use white-flesh peaches.

PREP:
wash peaches under cold running water; drain. cut peaches in half, remove pits, and slice.

COOK:
combine peaches, sugar, salt, water, and lemon juice in a large saucepan. bring mixture to a boil. reduce heat and simmer for 20 to 30 minutes or until peaches soften. remove from heat. lightly crush peaches with a potato masher, leaving them slightly chunky. let peaches steep in the saucepan for 30 minutes or until cool enough to strain. put peaches and juice into a fine mesh strainer set over a large bowl. lightly press on mixture to extract as much syrup as possible. pressing will release some peach solids into the syrup. if a clear syrup is desired, let mixture drain naturally. pour syrup back into saucepan. bring syrup to a boil, reduce heat to a simmer. keep syrup hot while filling jars.

FILL:
place 3 crushed cardamom pods. 1/2 a vanilla bean, and ½ cinnamon stick (if desired) into a hot pint jar. ladle hot syrup into a hot jar, leaving ½ inch headspace. remove air bubbles. clean jar rim. center lid on jar and adjust band to fingertip-tight. place jar on the rack in boiling-water canner with simmering water (180°F).
repeat until all jars are filled.

PROCESS:
water must cover jars by 1 inch. adjust heat to medium-high, cover canner, and bring water to a rolling boil.
process pint jars 15 minutes, adjusting for altitude.
turn off heat and remove cover. let jars cool 5 minutes. remove jars from canner, do not retighten bands if loose. cool 12 hours.
check seals. wash & dry, then label and store your jars.

this concentrate is perfect for mixing into your favorite lemonade or tea! would be yummy in lots of other things too 🍑

we have pints of organic peach concentrate available at the stand made with local USDA organic peaches, organic cane sugar, and organic lemon juice.
(we did not use the optional add-ins this time since it was the first time, but we will try it next time!)

chicken approved too 🐓 lol

my beautiful nephew 🌻thank you King Orchards for being so AMAZING!!from your fruit, to your property, to your customer s...
08/24/2026

my beautiful nephew 🌻

thank you King Orchards for being so AMAZING!!
from your fruit, to your property, to your customer service, and everything in between. and letting us stay later then we were supposed to to grab extra baby pictures was so kind and sweet 🥹

thank you betsy, you guys are one of my favorite farms to visit 💛

it’s a little wet & rainy today but we are still open! we have all our fruits & veggies out and just brought down some s...
08/22/2026

it’s a little wet & rainy today but we are still open! we have all our fruits & veggies out and just brought down some stuffed cookies. our dry stock isn’t all the way stocked but the rest is!

please message us or text 989-770-3778 with any questions!!

__________________________________________________

open daily from 10-9.
located a mile off exit 259, and a little over a mile from hartwick pines state park.

google maps:
https://maps.app.goo.gl/WP4RC69u7N47h8Hg7?g_st=a

🫐 blueberry jam 🫐9 cups of crushed blueberries6 cups of sugar2 tbs lemon juice (can omit) directions: 1. prepare canner,...
08/21/2026

🫐 blueberry jam 🫐

9 cups of crushed blueberries
6 cups of sugar
2 tbs lemon juice (can omit)

directions:

1. prepare canner, jars and lids.
2. in a large, deep stainless steel saucepan, combine blueberries, lemon juice and sugar. bring to a boil over medium heat, stirring constantly to dissolve sugar. boil, stirring frequently, until mixture thickens to your liking. remove from heat. skim off foam (i didn’t and there wasn’t any. if there is foam, i do scrape it off).
3. ladle hot jam into hot jars, leaving ¼ inch (0.5 cm) headspace. remove air bubbles and adjust headspace, if necessary, by adding hot jam. wipe rims with vinegar. center lid on jar. screw rings on finger tip tight.
4. place jars in your water bath canner, ensuring they are completely covered with water. bring to a rolling boil and process for 10 minutes (be sure to adjust time for your elevation). turn off heat and remove canner lid. wait 5 minutes, then remove jars, and let cool for 24 hours. once cooled, remove rings and wash your jars. now you have blueberry jam ready to be stored on your shelves!

if you have any questions feel free to ask!!

we have both pint & 1/2 pint jars of blueberry jam available at the stand 💙

an animal has found the nectarines and they really seem to like them! they got a few yesterday too. if you come to the s...
08/21/2026

an animal has found the nectarines and they really seem to like them! they got a few yesterday too. if you come to the stand and there’s half eaten nectarines i promise they did not go to the stand like that! can’t blame the poor thing, the fruit prolly tastes so good to them 🥹. don’t have a lot of fruit trees in the pines lol
i tossed them back into the woods today in hopes they leave the other ones alone (doubt it).

the bee and the wasp feed on the same flowers; but they do not produce the same honey.-Joseph Antoine René Joubert
08/20/2026

the bee and the wasp feed on the same flowers; but they do not produce the same honey.

-Joseph Antoine René Joubert

Address

Https://maps. Apple. Com/?address=Hidden%20Ridge%20Ct, %20Grayling, %20MI%20%2049738, %20United%20States&ll=44. 727458,/84. 683813&q=Hidden%20Ridge%20Ct&t=m
Grayling, MI
49738

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