Froberg's Farm is open from 9AM-6PM, 7 days a week(not including holidays). For directions to the farm, click the icon above titled "Contact". Aside from March-May being our largest growing period with all of the strawberries, we also grow a number of other fruits and vegetables. For a guide of some of what we grown and in which months, click the icon titled "Calendar". Come see for yourself! Here at the store we offer an immense selection of Produce, Canned Goods, Snacks, Candy, and our famous Homemade Pies!

Currently we are taking pie orders, the available pies for ordering are Buttermilk, Buttermilk Pecan, Chocolate Pecan, Pecan, Pumpkin, Sweet Potato, Strawberry, Peach, Apple and Sugar Free Apple. Also for our refrigerated pies we have Chocolate Meringue, Lemon Meringue, Coconut Meringue, Chocolate Cream, Lemon Cream, Coconut Cream and Chocolate Coconut Pecan Cream .

Caprese SaladIngredients: 3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil Extra-virgin olive oil, for drizzling Coarse salt and pepper

Directions: Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

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Eggplant Double DeckerIngredients:1 med. Onion Chopped, 2 Tbsp bacon drippings, 2 cloves garlic. Saute above in dripping till golden. Add to above mixture: 2 (8oz) cans of tomato sauce with mushrooms, 2 chicken bouillon cubes, 1 Tsp basil, 1/2 tsp oregano, 2 eggs beaten, 1 med. eggplant, 1 1/2 cup Italian Progresso bread crumbs, 1/2 cup salad oil for frying eggplant.

Directions: Dip eggplant in beaten egg. Roll in bread crumbs. Fry in oil till brown on both sides. Layer egg plant with tomato sauce on top then using 1 lb mozzarella cheese cut into 12 long slices put part of slices on top of tomato sauce. Repeat all layers. Topping with 1/4 cup Parmesan cheese. Heat in oven on 350 till bubbly.

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Squash CasseroleIngredients:3 cups cooked squash(5 or 6 med. yellow squash), 1 large chopped onion, 2 carrots, 1 box stove top stuffing, 1 can cream of chicken soup, 1 stick oleo,(Optional:use 1 pound of sausage or 1 pound of ground beef)
Directions:Place squash, onion in large mixing bowl. Add stuffing and soup, mix together. Add meat if desired and oleo. Pour into casserole dish, bake at 350 for 30 min.
Note:Onion and carrot will be crunchy unless cooked with squash.

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