Jones Produce


	Welcome to Jones Produce. We pride ourselves on being able to offer our customers a taste tempting selection of locally grown fruits and vegetables. Besides growing our own produce we work with local area farmers who provide us with a selection of high quality produce.
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	Jones Concord Grapes are hand-selected for excellent quality. Jones Concord Grapes can simple be eaten out of hand or made into wonderful jellies. Store refrigerated wrapped in tissue or paper towels in a vented plastic bag for up to two weeks. They also may be frozen.

Jones Produce has a wonderful selection of apples to choose from:

	• McIntosh	• Honey Crisp
	• Gala	• Cortland

Mouth watering apples are picked daily and brought in from Gays Mills, the apple capital of WI. Apples are sold by the pound or
bushel.

In the fall we also sell apple cider.



	Summer vegetables include sweet corn, tomatoes, onions (red and candied). We also have green, red, yellow and Jalapeno peppers. Tomatoes are picked daily on our 80 acre farm and are sold by the pound or bushel.

Fall vegetables include red, candied and yellow onions which
are sold by the pound or in 50 lb bags. Delicious Russet potatoes are brought in from Plover, WI and we also have red potatoes. Potatoes are sold by the pound or in 50 lb bags.

Apple Crisp

Ingredients

3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Recipe provided by:
MarthaStewart.com