News and blog

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Posted 6/20/2020 8:35pm by Jodi Schultz.

Hello from Oakridge!

We are a few days into our strawberry season and the demand has been great.  At this time we are selling berries on a first come, first serve basis at the farmstand.  We are not taking advance orders over the phone, email or facebook. We plan to be open every day at 10am (except Tuesday, hours are 2pm to 6pm), if it is raining or the berries are wet-we do not pick. 

Checking Facebook or calling the prerecorded message is recommended 920-420-1854

We have debuted our Online Store in order to offer a pre-pay, curbside pick-up option. We need 24 hours to harvest and prepare online orders, inventory is added frequently so try not to be discouraged if an item is "sold out". Hours and days are also more limited for online orders. Online inventory may not reflect what is available at the farmstand. 

Our plan to provide over the phone curbside pick-up has been VERY difficult because of the high volume of phone calls and high demand for strawberries. We anticipate phone orders for curbside pick up to be much more feasible when strawberry season is over.

Lettuce, radishes, spinach, kale and chard are available now. Coming soon...sugar snap peas!

Thank you for your understanding, we hope to see you this summer! 


Posted 7/15/2019 12:53am by Jodi Schultz.

MICHIGAN BLUEBERRIES have arrived! 10# boxes ($35) are perfect for freezing, an easy and economical way to enjoy them year round. We also have smaller quantities available.

Kohlrabi, shell peas, lettuce, cucumbers, zucchini, summer squash and patty pans are also available now.


Monday  7/15 10am to 4pm

Tuesday 7/16 2pm to 6pm 

Weekends 10am to 2pm

The best way to determine daily availability of our crops is to call us at 920-420-1854  OR follow us on facebook or instagram.  You can also text us at the # above!

Please note that the intersection of CB and Oakridge Road is CLOSED and will be through Labor Day. The only way to access the farmstand is from the SOUTH via Winneconne Ave aka JJ

Posted 6/30/2017 11:06am by Jodi Schultz.

We will kick off pick-your-own RASPBERRY SEASON on Saturday, July 1st starting at 8am, we plan to offer picking until noon but may be picked out sooner. $5.25/# We will not have pre-picked raspberries available on Saturday but hope to within a few days.  Raspberry picking can be impacted by wet weather, to avoid any surprises when you show up ready to pick please call 725-1541 on the day you plan to visit (things do change overnight!) Raspberry picking will be determined day by day, our goal is to offer both evening and morning hours but it is unlikely that we will be open every day for picking.

You will not find us at the Appleton Farmers Market this week but you will find us on the farm, stand hours 8am to 2pm with goodies like kale, chard, lettuce, zucchini, beets and patty pans! More hours to come next week as berries ripen. We hope to offer consistent hours after July 4th, we appreciate your patience and understanding.

Our pea crop is coming along, all.that.rain. was not kind to the first planting but we hope to have both snaps and shells ready soon.  We typically hear from our  Michigan blueberry friends after the 4th of July so we will keep you in the loop about their arrival.

A few tips for raspberry picking.....long sleeves and a good dose of bug spray are suggested, raspberry canes do have thorns and the mosquitoes are hungry!  Ice cream buckets or the like work great when tied around your waist or attached to a belt, that way you can use both hands to pick.  We do provide picking containers free of charge but many bring their own. 

Raspberry picking is a bit more time consuming than strawberry picking (berries are smaller!) and it may not be suitable for very young children. Your children must remain with you at all times and our staff is not responsible for watching them.  All ages are welcome of course, but we are very diligent about making sure your children are not left unattended.  We are a working farm and there is very poor visibility in the raspberry patch due to the height of the plants.

Oakridge Farms does not accept credit or debit, cash or check only please.  Please leave your dogs at home, we do not allow them in the raspberry patch.


Thank you for your continued support of local agriculture! Your local farmers need your support, in the best seasons and the challenging seasons~it means everything to us!

Oakridge Farms

Posted 2/18/2017 1:54pm by Jodi Schultz.

On the fence about joining a CSA? We are here to help you make the leap!

On Monday, February 20th at 6:30 pm the Neenah Public Library is hosting a talk about CSA - how it works, how to find the right farm for you, what to consider before joining and how to make the best out of your membership!  It's a FREE presentation and a perfect way to get your questions answered face to face.

Friday, February 24th is National CSA Day!  We are taking part in the nation wide event by offering $10 off the price of a share (Standard or small only).  Use coupon code: CSADAY

Click here to read more about our CSA program by visiting our web site


There is nothing like a February warm up to put us in full on farming mode, we are playing in the mud today but it won't be long before we are playing in the dirt!  We are looking forward to another great growing season in 2017.

Blaine & Jodi Schultz

Posted 9/18/2016 10:51am by Susan.

Don't get me wrong, I LOVE FALL, but the fact that it is followed by winter gives me pause.  But I will make myself feel better by making soup and avoiding anything flavored with Pumpkin Spice. 

Last week's creations was a "fridge cleanout" soup of roasted veggies (pretty much pans and pans of every veggie I had left in the crisper drawer and some mystery squash that is growing in my yard that I didn't plant) with the broths I had been freezing throughout the summer (bone broth from roasted chickens, veggie broth from the summer's veggie scraps) and a bit of farro for "rib-stickiness".

The fall shares coming up should make for some great squash soup (my favorite is creamy ginger curry squash soup with carrots and a dollop of sour cream).  Enjoy!!!!!

Posted 9/5/2016 4:46pm by Susan.

Well, technically not SPOILED, but fermented at least......this is what usually happens on Labor Day weekend after I have been hoarding cabbage for a few weeks, it's KRAUT TIME!!!  I had a roommate in college whose dad made homemade sauerkraut, and I still remember how good it tasted after ALL these years.   When I found out you didn't really need those super expensive antique 25 gallon Redwing (?) stoneware crocks to make it, I was delighted.  And then to find out how truly easy it is?  Even better.  Sea/kosher salt, finely sliced cabbage, and time was all it takes.   And a rather large supply of jars, that helps (not pictured are the 2 huge full pickle jars that I got from a local restaurant that was more than willing to share).   I weigh the cabbage down with a ziploc bag filled with water to keep the cabbage below the brine, and push down to get the bubbles out every few days, but other than that they are pretty hands off.  How long they ferment is personal preference, once they taste just right, put the jars in the fridge, or cool root cellar, which slows down the fermenting long enough for you to enjoy.  Most of my kraut is given away, I just keep one jar to enjoy for myself, or maybe two, since this year I tried one with caraway seeds so I'm anxious to see how that turns out!    I will leave some cabbage for the rest of you to try this week :)

Posted 8/21/2016 8:18pm by Susan.

A few weeks ago, I happened to have the TV on during the day and there was a news/talk show on that was doing a segment on Kale - is it healthy, is it suddenly not healthy?  Or something like that.   One of the things they did was to have "experts" try eating different greens as a sort of salad and then report on both the taste and the nutritional value.   Apparently, the most nutritious was NOT kale, but broccoli leaves!  But, they lamented, hard to come by and expensive when you do find them.  So, imagine my delight when I had some actual greens to work with this last week!   I put a sweeter poppyseed dressing on them in case they were bitter, but they were not, and it did taste quite good.


I also tried making corn on the cob on the grill, and it actually turned out (I am always impressed when my first attempt at something sans recipe actually works).   We still enjoy it steamed in the husk in our turkey deep fryer, but someone boiled it dry last summer and burned a hole in the bottom of the we are making due this year :)

PS, I'm sure I was not the only one thrilled to see tomatoes, right???

Posted 8/15/2016 7:39pm by Susan.

For me, one of the best things about the CSA is that I get to find different ways to eat the items, because I am not one to do the same thing every week with the items that come in the box more than once.  Okay, well, let's not talk about the beets, I love them roasted and could eat them that way every day and never get tired of it and the one time I experimented with them I ended up with a slaw that looked like it belonged in a bubblegum movie (whatever that is, it's the best I could come up with to describe the most pink thing ever)., I experiment.  Usually things turn out well, and sometimes they are good enough to make again.   This last week was a good one.  But first, I have to confess that I am not a fan of blackberries just as they are.  I know, I'm crazy, these are really good blackberries, and 3 of them are a meal.  BUT, I just can't get past the seeds and the slight sourness.   Not one to waste, however, I thought I would try to mash them and make a fruit syrup, which I LOVE.   SO looking forward to it, I mashed, sugared, strained, cooked down.........and then got a phone call and forgot all about it.   Don't worry, all was not lost, I scraped it out, spread it on a plate and enjoyed the best fruit leather EVER!!!!   It wasn't pretty, but I wished there was another 6 plates of it!   So, I will keep experimenting, because SOMETIMES, it really works.

Posted 8/8/2016 7:13am by Susan.

One of my favorite items in the CSA box is the beets.  Love, love, love them.  Although I haven't been brave enough to try to make borscht (I haven't even looked up a recipe, so perhaps no bravery is required, maybe I just love them roasted too much.......), the beets are the first thing to be cooked, usually on Tuesday night for our "CSA dinner".

One of the first things I noticed is that the beets that look like star mint candies (I am sure there is a technical term, but I am also sure you know which ones I mean!) are not the best roasted.  They tend to taste a little bitter.   SO, I tried a new method of cooking which also gives me that "carmelized" effect that I love about roasting, and that is sauteing them in ghee (or just plain butter, if I haven't had a chance to make ghee lately)  For the dish above, since I was roasting the broccoli anyway, I roasted the purple beets and sauteed the others, and they both tasted pretty similar.

I am not enough of a foodie to know what the difference is that makes the cooking method change the taste of the lighter colored beets, but I do find it interesting that there IS a difference.   Regardless, cooked the different ways I did paired well with sweet corn, but then again, doesn't everything?? 

Posted 8/3/2016 11:59am by Susan.

This is the hardest part of the year for me in terms of the CSA goodies.  I want to eat. them. all. now.   But in the middle of winter it sure is nice to have a helping of (as close as we can get to) farm freshness.   So, instead of sauteed beans last weekend, I blanched and froze them.  And instead of roasted broccoli tonight, I will do the same to that......or maybe make a cream of broccoli soup to freeze.........early next week when it cools down a bit.   I am still debating between kale chips now, or having sauteed kale to enjoy in an omelette in December though.

I did totally fail in the freezing of strawberries this year though, the end of the season sneaks up on me every year, and those are SO easy to freeze!  Oh well, maybe next year....

While it IS difficult to wait to enjoy them, this is a great time of year to start thinking about what you want to preserve to enjoy this winter.    Speaking of which, I am off to "jam" some blackberries!!