Fresh Fruit and Produce in Southwestern Michigan - 
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3151 Niles Road
St Joseph, MI 49085
(269) 429-0596
 
 
Nyes Apple Barn Fresh Fruit and Produce
           Farm Market Farm Fresh Fruit
 
Nyes Apple Barn Fresh Fruit and Produce
              Farm Market Farm Fresh Fruit Upick
 
Nyes Apple Barn Fresh Fruit and Produce
              Farm Market Farm Fresh Fruit Upick
 
May - October
7 days a week
9:00 - 6:00
 
Nyes Apple Barn Fresh Fruit and Produce
              Farm Market Farm Fresh Fruit Upick

 
Large
Medium
Small
Diameter
3 3/4 in
2 3/4 in
2 1/4 in
# Apples/lb
2
3
4
Yield Per Apple
Sliced/Chopped
2 cups
1 1/3 cups
3/4 cup
Finely Chopped
1 1/2 cups
1 cup
3/4 cup
Sauce
3/4 cup
1/2 cup
1/3 cup

1 Bushel = 42 Pounds
1 Bushel = 16 - 19 Quarts Canned
3 pounds = 8 to 9 medium apples
3 pounds = One 9" pie
Baking Tip
Substitute 1 cup of applesauce
for 1 cup of oil when baking

Below are several recipes that the Nye family has enjoyed making over the years. If you enjoy any of these recipes or have a favorite of your own that you’d like to share, let us know. For more delectable recipes, visit our farm market in St. Joseph, MI for more unique and hard to find old farm recipes. We have recipe books for Peaches, Apples, Tomatoes, Honey, Pumpkins, Berries, Zucchini, Garden Vegetables, Strawberries, Grandma’s Favorites, and Old Amish recipes. Click on the links below, or browse through the page for the recipes.


Kaitlyn peeling and slicing apples
 
Kaitlyn making applesauce
 


Apple Pie (Diabetic)

Pastry for double crust 9-inch pie (see Reduced Fat Pie Pastry)
3 tablespoons cornstarch
7 1/4 teaspoons Equal® for Recipes or 24 packets Equal® sweetener or 1 cup Equal® Spoonful™
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups sliced, cored, peeled baking apples (about 8 medium)
    1. Roll half the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan.
     
    2. Combine cornstarch, Equal® cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss. Arrange apple mixture in pie crust.
     
    3. Roll remaining pastry into circle large enough to fit top of pie. Cut out hearts from pastry with cookie cutters. Place remaining pastry on pie; seal edges, trim and flute. Press heart cut-outs on pastry. Bake in preheated 425°F (220°C) oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack.
Makes 8 servings.
Nutrition information per serving:
    246 cal., 2 g pro., 40 g carbo., 10 g fat, 10 mg chol., 193 mg sodium.
Food Exchanges: 1 Fruit, 1-1/2 Bread, 2 Fat. .
Recipe source: The NutraSweet Company.






Applesauce Bread

3 cups all-purpose flour
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups applesauce
1 cup raisins (optional)
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup sour cream
 
Preheat over to 350° F (175° C). Grease and flour two 9x5 inch loaf pans. Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans. Bake for 80 minutes. Cool on wire racks.
 
Yield: 24 servings






Sour Cream Apple Chicken

4 boneless skinless chicken breast halves
1 tablespoon cooking oil 2 medium apples, peeled and thinly sliced
1/2 cup apple cider or juice
1/3 cup chopped onion
1 tsp. dried basil
1/2 tsp. salt
1 cup (8 oz.) sour cream
1 Tbsp. all-purpose flour
Cooked spinach noodles
Paprika
 
In a large skillet, cook chicken in oil over medium heat until browned and no longer pink inside, about 6-8 minutes per side. Remove from skillet and keep warm. Add apples, juice, onion, basil and salt to the skillet; bring to boil. Reduce heat; cover and simmer until apples tender. Combine sour cream and flour; add to skillet. Stir and cook until sauce is warm (do not boil). Arrange noodles on a serving platter. Top with chicken. Spoon apple sauce over all. Sprinkle with paprika.
 
Yield: 4 servings






Apple Dessert Pizza

2 cups all-purpose flour
1 cup plus 2 Tbsp. sugar, divided
1 tsp. baking powder
1 tsp. salt
1 cup vegetable oil
1 egg
1 Tbsp. water
1 tsp. ground cinnamon
4 medium tart apples, peeled and thinly sliced
1 cup Apricot preserves
 
Preheat oven to 350º. Combine the flour, cup of the sugar, baking powder and salt in a large mixing bowl and mix well. Cut in the vegetable oil until crumbly. Whisk the egg and water in a small bowl until blended. Add to flour mixture, stirring until the mixture forms a ball. Pat the dough over the bottom and up the sides of a 14 inch pizza pan. Sprinkle with a mixture of the remaining 2 Tbsp. sugar and cinnamon. Arrange the apple slices in concentric circles over the dough, beginning at the outside edge and overlapping slightly. Fill the center with the remaining slices. Bake for 40 minutes or until the apples are tender and the crust is light golden brown. Remove to a cooling rack. Spoon the preserves into a microwavable safe dish. Microwave on high for 30 to 45 seconds or until melted. Brush the preserves over the warm pizza. Cut into wedges. Serve warm or cool.






Butterscotch Peach Pie

3 1/2 cups sliced peaches
pastry for 2-crust 9-inch pie
1/2 cup light brown sugar, packed
2 tablespoons all-purpose flour
dash salt
1/4 cup butter
2 teaspoons lemon juice
 
Place peaches in pastry-lined 9-inch pie plate. Combine the brown sugar, flour, and salt in a saucepan. Add butter. Cook, stirring constantly, until thick and smooth. Remove from heat; stir in lemon juice then pour over peaches.
 
Make a lattice-style top, cut dough into 1/2 inch-wide strips. Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under press to seal. Crimp edges.






Peach Smoothie

3 1/2 cups fresh sliced peaches
1/2 cup orange juice
1 pint vanilla ice cream, softened
1/4 cup sugar
 
In a blender, combine peaches, orange juice and sugar, stopping once to scrape down the sides. Add ice cream and blend until smooth. Pour into chilled glasses






Two Fruit Frosty

1-1/2 cups fresh or frozen blueberries
1 cup frozen unsweetened sliced peaches, thawed
1 cup milk
1 cup (8 oz) vanilla yogurt
1/4 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Cinnamon sticks, optional
 
Combine blueberries, peaches and milk in a blender; cover and process on high. Ad yogurt, honey, cinnamon and nutmeg; blend well. Pour into glasses. Garnish with cinnamon sticks if desired. Serve immediately.
 
Yield: 4 (1 cup) servings






Grilled Fresh Peaches

So simple you'll ask "Why didn't I do this before??"
 
Cut whole fresh peaches in half. Remove the pit, leave the skin on. Place on the grill on medium heat, flesh side down( skin side up). Leaving the flesh side down, rotate occasionally so the peaches grill evenly and do not burn. They are ready in 10-12 minutes--when they feel soft. Serve alone or with Ice Cream...delicious!!






Michigan Blueberries 'N Cream Pie

¼ cup sugar
3 Tbsp. cornstarch
1/8 tsp. salt
Grated peel of 1 lime
1 Tbsp. fresh lime juice
2 pints fresh Michigan blueberries, rinsed and well drained
1 pint heavy cream
1 tsp. vanilla
3 Tbsp. sugar
1 baked 9-inch pie crust, cooled (store bought or homemade)
 
To prepare blueberry pie filling, in a large saucepan, combine ¼ cup sugar, cornstarch, salt, lime peel and juice and 1-1/2 cup blueberries. Cook mixture over medium heat, stirring constantly, until thickened and blueberries are softened, about 4 minutes. Remove from heat and stir in remaining blueberries. Let mixture cool to room temperature. Chill 15 minutes. Whip vanilla and remaining 3 tablespoons sugar until stiff peaks form. Spread about ¾ whipped cream in bottom of pie with spatula. Top with blueberry mixture. Garnish top of pie with piped whipped cream, or serve remaining whipped cream in bowl with pie. Chill pie at least ½ hour.






Chocolate Cherry Torte

Torte
 
3/4 cups semi-sweet
chocolate morsels
1 stick unsalted butter
4 large eggs
1/2 cup sugar
1 tsp. cinnamon
1/4 tsp. salt
1 cup flour
1 cup tart Cherries
 
TORTE: Heat oven to 350º. Spray with baking spray or butter an 8 inch cake pan. Microwave in large measuring cup, chocolate and butter on high until smooth; check and stir. Use mixer to whisk eggs, sugar, and cinnamon and salt for at least 5 minutes. Add flour and mix on low speed until blended. Stir in melted chocolate mixture. Fold in cherries until all the ingredients are fully incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 30 minutes. Cool in the pan for 10 minutes. Set on a plate and flip the torte onto a plate.

Topping
 
1/4 cup semi-sweet
chocolate morsels
1 Tbs. unsalted butter
1 tsp. instant coffee granules
 
TOPPING: After cake cools make topping by melting chocolate morsels, butter, and instant coffee granules in microwaveable measuring cup and spread over the top of cake. Add chocolate curls for decorative touch.






Cherry Chip Cookie

1 cup butter flavored shortening
1 cup brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla extract
1 2/3 cups white chocolate, coarsely
chopped or vanilla milk chips
3/4 cup sugar
2 1/4 cups cake flour
2 eggs
 
Heat oven to 375º. Combine the shortening, sugar and brown sugar in a large mixing bowl, cream until light and fluffy. In the meantime, sift together the cake flour and baking powder and set aside. Add the eggs, 1 at a time to the creamed mixture, then add the vanilla. Increase the speed to medium and mix until throughly incorporated. With the mixer set on low, slowly add the flour mixture to the shortening and combine well. Stir in the white chocolate, cherries, and nuts. Chill the dough. Using a ice cream scoop, fill scoop with dough and place on baking sheet, 6 per sheet (2 inches apart). Bake for 13-15 minutes or until golden brown and puffy, checking the cookies after 8 minutes. Rotate the baking sheet for even browning. Cool slightly before removing from baking sheet, then cool completely and store in an airtight container.






Sour Cream Cherry Pie

Crust:
 
1/2 cup butter
3/4 cup flour
1/2 cup rolled oats
1/2 cup chopped nuts
2 Tbs. sugar
 
CRUST: Pre-heat oven 400ºF. Melt butter, stir in other four ingredients, mix well, pat into 9 inch pie plate. Bake 12- 15 minutes, or until golden brown. Cool.

Filling
 
1 pkg. (4 oz.) Lemon Gelatin
1/2 cup boiling water
1 pint of Cherry Pie Filling
1/2 cup sour cream
 
FILLING: Dissolve gelatin in boiling water, stir in cherry pie filling. Chill until thickened, pour into pie crust. Spoon sour cream by tablespoons onto filling, cut through sour cream and lightly fold filling over it making swirls. Chill. Serve with whip cream if desired.






Mini Apricot Cheese Cakes

24 Vanilla wafers
3/4 Cup sugar
1 Tablespoon lemon juice
2 (8 oz.) pkgs. cream cheese
2 Eggs
1 Teaspoon vanilla extract
 
aper or foil-lined muffin cups; set aside. Beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on a baking sheet.
 
Bake at 375 degrees for 15-20 minutes or until top is set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 teaspoons of the apricot preserves. Refrigerate until serving.






Red Raspberry Pie

1-1/2 Cups plus 1/2 teaspoon sugar, divided
1/3 Cup quick-cooking tapioca
Pastry for 9 inch double-crust pie
1 Tablespoon butter
6 cups fresh raspberries
1 Teaspoon lime juice
1/4 Teaspoon salt
1 Teaspoon milk
 
Combine 1 1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. Line a 9 inch pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top crust. Brush with milk; sprinkle with remaining sugar.
 
Cover edges loosely with foil. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Remove from oven and cool.
 
Yield: 6 - 8 servings.






Raspberry Vinaigrette

1 Tbl. grated Michigan onion
3/4 cup Michigan sugar
1 tsp. dry mustard
1 tsp. salt
1/3 cup raspberry vinegar
1 cup vegetable oil
1-1/2 tsp. poppy seeds
 
Combine onion, sugar, mustard, salt and raspberry vinegar. Whirl in blender 15 seconds. Slowly add vegetable oil and poppy seeds. Turn blender on and off to mix. (This dressing is delicious on a salad of spinach, red onion, mandarin oranges and sunflower seeds also).






Plum Crisp

Combine the following topping and set aside:
1 cup flour
1/2 cup quick oats
1/2 cup margarine
2/3 cup brown sugar
 
Combine the following and place in greased 9" baking pan::
4 cups sliced plums
1/3 cup sugar
3/4 tsp. cinnamon
2 Tbsp. flour
 
Sprinkle topping (first mixture) over the plums and bake at 350° for 40 minutes. Serve warm with ice cream or whipped topping.






Pumpkin Chocolate Chip Muffins

4 Eggs
2/3 Cup Sugar
1 Cup Cooking Oil
16 Ounce Can Solid Pumpkin
2 Teaspoons Cinnamon
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Baking Soda
12 Ounce Chocolate Chips
 
Beat until fluffy: eggs, sugar, oil, pumpkin and cinnamon. Add and mix flour, baking powder, salt and baking soda. Stir in chocolate chips. Grease pans or use baking cups. Bake at 375° for 20 minutes. Makes 1 1/2 dozen.
 
If you use large muffin pans, bake for 25 minutes and it makes 1 dozen.






To find more fruit recipes check out these links!
 
 
 
 
 
 
 
For a larger variety of Fruit and Vegetable recipes - www.michiganfruitbelt.org/recipes.htm