Parkes Farm

Fresh Boneless Skinless

-Chicken Breast-

Naturally Raised in Pleasant Plains

NO Preservatives – NO Hormones – NO Antibiotics

No automatic alt text available.

Don’t miss out on our

Abundance Live Shrimp Boil Fundraiser

Tickets HERE


New Locally Roasted Coffee from

Redbud Coffee Company in Alburn, IL

Small Batch-Craft Roaster

Their Story HERE

 Gourmet Burger 3.jpgParkes Farm

Local Aged Beef

in Stock!

Ground Beef


New York Strip


Cranberry Apple Onion Balsamic Jam


1 large Onion

1 tart crisp Apple (Granny Smith is perfect)

3 Tbs Robert’s Lemon Olive Oil

1 cup granulated Sugar

¾ cup Robert’s Cranberry Pear White Balsamic Vinegar

1 cup Cranberries, fresh or frozen



Slice the onion into rounds.  Peel and thinly slice the Apple.

In a frying pan, warm the Olive Oil over medium heat and sauté the Onion and Apple until soft, 5-7 minutes.  Sprinkle with the sugar and continue to cook, stirring to coat the Onion and Apple with the sugar.  Add the White Balsamic and use it to deglaze the pan, scraping up any bits of Onion or Apple that may have stuck to the pan.  Add the Cranberries, bring to a gentle boil, then turn down the heat and allow to simmer for about 20 minutes, covered, until the Cranberries have split and are soft and the sauce has thickened.  If it appears really watery (which can happen if frozen Cranberries were extra juicy when they went in the freezer), stir constantly for a few minutes with the lid off to encourage some of the juice to evaporate.  Once thick, remove from the heat and let cool to room temperature.

This will keep in the fridge in an airtight container for up to 1 week.


This Jam would be AMAZING on our Pork Chops, served with Midnight Moon Cheese, or over Grilled Salmon!

Steamy Soup.jpg

-Hot Soup Schedule-

Monday 9/25:  Manhattan Clam Chowder

Tuesday 9/26:  Red Pepper Gouda

Wednesday 9/27: Broccoli Cheddar

Thursday 9/28: Crab & Corn Chowder

Friday 9/29:  Mushroom Brie

Saturday 9/30:  Jambalaya


Weekly Specials