Farmer's Markets

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Holland Farmers Market 
We're at Holland Farmers Market every Saturday during the regular season, and on Wednesdays over the summer.  For winter market (Jan-Apr), we'll be there on 1st and 3rd Saturdays.  Look for our booth inside the Civic Center year-round.

Interested in Wholesale?

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Frequently Asked Questions


Q.  Is your lettuce Organic?
A.  No.  We use a hydroponic nutrient mix that is designed for lettuce.  It has all the macro and micro nutrients in the correct ratios for good growth and health of the plant.  It is not organic, but hydroponics doesn't really lend itself to organic, since in organic farming you are adding natural things to the soil so that the microbes in the soil can break them down into minerals that the plant can use.  In hydroponics there isn't any soil, thus no soil microbes to break down organic nutrients.

Q.  Do you use organically approved pesticides?
A.  No.  We don't use any pesticides - plant derived or synthetic.  We use only beneficial insects for pest control.  Ladybugs are our main defense and offense, along with lacewing larvae.  This means you may have to wash off a bug or two, but we feel this natural pest control is much safer than putting poisons on our plants and in our bodies.  

Q.  Can I stop by and pick up some lettuce?
A.  If you'd like to try our lettuce, please visit us at the farmers market.

Q.  Can I stop by for a tour?
A.  We'd love to show you our farm, however, please remember that this is a family farm.  The farm is our business, and we are usually busy picking, packing, or delivering lettuce and herbs to our customers.  Tours are available by appointment, and cost $25 (fees may be waived for school tours).  To schedule a tour, please fill out the tour request form.

Recipes

Here are a few of our favorite salad recipes using greens from Mud Lake Farm...  Enjoy!
​Bok Choy Salad
Ingredients
  • ½ - 1 lb baby Bok Choy, sliced thin (you can also add chard, lettuce, kale, spinach, or cabbage)
  • 3 green onions, sliced
  • 1 3-oz pkg Ramen-style noodle soup
  • 1 Tbsp toasted sesame seeds (optional)
  • ½ cup toasted sliced almonds
Dressing
  • 3 Tbsp sugar
  • 4 Tbsp red wine vinegar (or other vinegar to taste)
  • 1 pkg seasoning (from Ramen soup)
  • ½ cup olive oil
  1. Toast almonds and sesame seeds separately, either in a heavy skillet over medium heat or in a shallow pan in a 350 degree oven; cool.  
  2. Mix bok choy with onions in serving bowl.  
  3. Crush noodles and combine with sesame seeds and almonds in a separate container.  
  4. In a jar with tight-fitting lid, mix dressing ingredients and shake to emulsify.  
  5. Combine salad, topping, and dressing just before serving and toss well.
​Apple Salad with Dried Cherry Vinaigrette
Ingredients
  • 1 lb Mud Lake Farm lettuce
  • 1 tub Mud Lake Farm Microgreens
  • 1 – 2 Wells Orchard apples 
  • 1/4 lb Grassfields Lamont Cheddar

Dressing
  • ½  C dried Cherry Point Farm cherries
  • ½ C Michigan Bee honey 
  • ½ C cider vinegar
  • 1 t salt 
  • 1 t ground mustard
  • 1 t grated onion 
  • 1 C olive oil
  1. ​Tear or cut lettuce into bite-sized pieces
  2. Thinly slice apples
  3. Shred or cube cheese
  4. Prepare the dressing by combining all dressing ingredients except the oil in a blender and process until smooth.   
  5. Gradually add the oil in a steady stream and blend until smooth.  
  6. Toss with salad ingredients just before serving   
​Hearty Greens and Chèvre Salad with Bacon
Ingredients
  • 1/2 lb Mud Lake Farm Bok Choy
  • 1 bunch Mud Lake Farm Swiss Chard 
  • ​Or, use 1 lb Curly Endive - our favorite
  • 3-4 oz Dancing Goat chevre, crumbled 
  • 1/3 C pine nuts, toasted
  • 4 slices of bacon, cooked and crumbled

Dressing
  • 1/3 cup olive oil
  • 1 heaping T Woods Farm Cherry Mustard (or other sweet mustard)
  • 1 t lemon juice
  • 1 t Michigan Bee honey 
  • 1/4 t kosher salt
  • 1/8 t freshly ground pepper 

  1. Toast the nuts in a large, dry skillet over low heat, stirring frequently, until golden, about 5 minutes. 
  2. Whisk the oil, mustard, lemon juice, sugar, salt, and pepper in a medium bowl. 
  3. Chop greens into small pieces and place in a serving bowl. 
  4. Toss the salad with the dressing.
  5. Add the bacon, nuts, and goat cheese.