I decided that today will be my last visit here. I live right down the road, and sometimes I walk…read morehere to get my "steps" in. I have gone here for over 20 years, and during most visits I have not been treated well. The ladies have been unhelpful, or closed-mouthed when answering my questions, and just simply unfriendly. Perhaps they are just over-worked or tired. At least that's how I justified their off-handed treatment of me, and my continued patronage over the years. So I put up with a fleeting moment of mistreatment. But today, that same old bad attitude appeared after I asked a simple question during my visit, that could've been answered more directly & easily. I questioned myself why do I even bother, especially when their produce isn't superior to other places I can go, to get farm fresh produce. There are more farmer's markets around, such as McDonald's Farm at Knoch Knolls Park in Naperville. Maybe my visits were wrapped in (wannabe) nostalgia, or due to convenience of location. Whatever, today I hit the top of my tolerance for their rude-ish treatment. This decision should have been made after an earlier visit this summer when a cashier looked at me crazy because I did not leave an electronically-produced request for a tip. For what?? Standing there just doing your job ringing up an order??? And lastly, their produce isn't the tastiest, and is really overpriced in comparison to other places around. I guess I kind of felt sorry & wanted to support the place. But no more. I am finally done. Fed up and moving on. Mayneland Farm is no longer an option for me.

They used to be amazing! I loved their produce and friendly service. However, since the farm has…read morebeen sold to another management, it has gone downhill. Numerous times, I have caught them overcharging and quoting weights that were larger than what it was. I stopped going to their questionable integrity. Thankfully, there are many other farmers in the area that I prefer to support. One of them is certified organic.

For the uninitiated; Eggs are $6 a dozen, Honey $20 a jar, and while supplies last $10 dollar black…read moreand white kittens. Bring cash - exact change. Also bring empty egg cartons when You go; he needs them to put fresh eggs in. Ed is a hardworking farmer. He's a worker who doesn't stop working and a man of few words. I like him.

All self service organic exact payment egg farm. Eggs are always fresh and so tasty. They also…read morehave local honey for sale. Well worth the trip.

Had to call someone again - this time for ground yellow jackets. Bill was quick to help in setting…read moreup an appointment and Justin came out to assist this time. Justin was just as knowledgeable in explaining what those aggressive little pests were doing and how he would remove them. He was able to locate and remove the nest - with good timing as we would have had a much larger problem shortly! Knowledgeable people, quick to respond, doing it right, all at a fair price. Thanks Justin and City Bee Savers.

Excellent. No words to describe Justin honesty and very particular in timing and commitment. Very…read moretransparent. I WOULD STRONGLY RECOMMEND CITY BEE SAVERS - JUSTIN SNYDER. I am lucky my daughter found him . Great person Great Service

Heavens honey has great pure products, amazing flavor, and friendly staff. Will definitely continue…read moreto get my honey from here. Note - this honey helped my allergies!

From the owner: Heaven's Honey Inc. is Chicago's first, family owned company funding farmers to grow bee friendly…read moreflowers to revive our dying bee population. We supply raw unfiltered, unpasteurized local Chicago Honey, a long with our signature line of raw natural flavored honey since 2015.

Great products, they even offer some gluten free things. Fun to interact with animalsread more

I always purchase from them at the Wheaton farmers market. I love their soups and chocolate chip…read morecookies. I stopped by the farm in Elburn. They have tons of goats and give you veggies to feed them for free. My son loved it! There's meat, veggies, desserts, soups, and some premade dinners for purchase.

Really good farmers market! Unique vendors, large market, tons of lunch and breakfast options while…read moreyou are there! Lunch offerings: Grilled cheese, avocado toast, smoothies, salads, burgers, empanadas, fluffy loaded pancakes. Tons of fruit and veggie vendors. You should be able to get all your fruits and veggies here! Microgreens. Meat and seafood vendors. Cheese. Bread. Tons of sweet vendors. Hummus. Salsa. Popcorn/pretzels. Only critique is some of the prices are ridiculous.

Came back today to see what farmers markets in the time of Covid-19 would be like. Answer: no…read morelingering, wear your mask (though some of the vendors didn't have them on! I just passed them by...), get your goods and go. The "rules" say people weren't going to make change but some did. Some were only taking credit cards. Just be prepared. A wide array of goods was available: baked goods, produce, nuts, cheese, pickles, eggs, flowers, and so forth. A nice wander on a sunny morning!

A truly un*fork*gettable experience!…read more To kick off our foodie adventure, we boarded a school bus for a short shuttle ride to McDonald Farm. Already giddy with anticipation, I was like a kid en route to a field trip -- practically dancing in my seat with excitement! Upon arrival, we were welcomed with a delightful puff pastry topped with a flavor-packed tomato jam and filled with a surprising fresh cow cheese "quark" (akin to cottage cheese). And amused my bouche was after just a taste - especially when paired with Chateau Chantal's "Tonight" (a light, sparkling wine). We hadn't even begun the tour, and already I was marveling at the farm's beauty - a perfect marriage of elegance and casual simplicity. From the repurposed wood barrels (posing as cocktail tables!) and dozens of glowing tea-lights...to the charming paper-bag-lantern pathway...and the acres and acres of picturesque land - it was an amazing backdrop for the beautiful evening ahead. The tour opened with some insight into the farm's history and their partnership with The Conservation Foundation (dedicated to preserving open space) and Green Earth institute (committed to promoting healthy eats and sustainable farming), before leading us onto the field for (drumroll) - picking our own cherry tomatoes! It was quite awe-inspiring to harvest my own little tomato and enjoy it in its most fresh state - right off the vine! Sweeter and less acidic than their store-bought counterparts - these were truly the best tasting tomatoes I've had the pleasure of enjoying! Though I could have easily spent hours sitting in the field, popping cherry tomatoes like candy - we were ushered into one of the dining tents. With the candlelit tables (via tea-lights in mason jars!) and romantic string-lighting - it could just as easily double as a wedding reception venue. A couple did actually exchange vows on-site today, and enjoyed the meal as their wedding dinner (genius!). And now...the meal! Everything down to the honey topping the dessert was locally sourced - which is sure to be appreciated by your taste buds! We kicked off the feast with an apple-onion soup (served as an apple-sauce-y puree) topped with gruyere croutons and crispy bacon pieces. A truly inventive and delicious dish! I opted for the wine pairing (as opposed to the beer) - and the Pinot Blanc complemented the soup wonderfully. We were then treated to a gorgeous mix of arugula, pickled cucumber and radishes - topped with shaved goat cheese and a sprinkling of pepitas. No exaggeration - THE BEST salad ever! Non-existent was the slight bitterness that I've come to know with store-bought arugula - these greens were delightful! The pickled cucumber had all the flavor of a good 'ol dill, but with a freshness that you'd be hard-pressed to find in a jar. Though I was skeptical about the radishes - these were unlike any I've ever had. Perfectly crunchy, with a clean (and slightly spicy) taste - I was surprised at how much I liked them. Another testament to the powers of fresh, organic, sustainably-farmed produce I'm sure! And as my wine accompaniment, the Proprietor's Reserve Trio - a full-bodied blend of merlot, cabernet franc and pinot noir (a must-try for red wine enthusiasts). Now, when reading the description for the next menu item - I was doubtful that I would be a fan: "Roasted Beet, Eggplant and Fennel with Mixed Pears and Creamed Tatsoi." Another pleasant surprise! Though on its own, the beet, eggplant, and pear mixture was a bit overpowering - the addition of the creamed tatsoi (a cross between spinach and bok choy) was the magic ingredient which brought the entire dish together. And the Malbec (a deep red wine) was so visually pleasing alongside this dish! For our main course we were served a heaping plate of honey roasted pork, thin-sliced and cooked to a juicy perfection. As a pop of flavor amongst the pile of pork - a cheery yellow candied jalapeno squash. Loved this - it was like sweet yellow pepper flavor meets the snappiness of a fresh zucchini. And as a nice contrast to the heaviness of a meat dish - the lighter Proprietor's Reserve Pinot Gris. And finally, the piece de resistance - the dessert! When the "Brown Butter Berry Tart" finally arrived - I knew it had been worth the wait. Made with unbelievably fresh berries - and with a tartness that rivals even the most sour-face-inducing desserts I'd had in the past - this was a happy way to end the meal. Topped with a honey-basil yogurt and a balsamic-infused caramel - it was simply divine. And as my final wine pairing, a pleasantly sweet Riesling to complement the berry tart -- a fabulous closing toast to an excellent night! A sincere THANK YOU to Candice G. and Yelp for honoring me with the chance to partake in the Farm to Fork experience! As a result, I've decided that I now want to either (1) own a farm; (2) live on a farm; or at the very least, (3) continue to support such initiatives (probably the most feasible :)

Through the Yelp contest held by Candice G., and won by my lovely wife, I had the chance to partake…read morein a truly wonderful experience and dinner held at the McDonald Farm in Naperville. After parking in the nearby Kingsley Elementary school lot, we were whisked away via magic school bus a half mile away to the farm. Stepping off the bus steps, we were met with the familiar odor of campfire. We followed our noses to the crowd gathered around an outdoor lobby area where diners mingled and sipped on beer or champagne and nibbled on the amuse bouche, a Puff Pastry fill with Cow Cheese Quark topped with tomato jam. The Quark is very similar to cream cheese. Alcohol by Chateau Chantal and Two Brothers Brewing were Tonight Champagne and the specially made Pale Ale, just for Farm to Fork. Lucky us! After warming up a bit we were led into the fields where we learned about the Conservation Foundation and the Green Earth Institute from farmer Martin Lemos. We were allowed to pick some of the cherry tomatoes right off the vine and eat them! Careful not to overeat we were led into one of the greenhouses which were converted into dining areas. String lighting and white tablecloths, you couldn't have guessed that a dinner this elegant was happening here. We were shown to our seats and the parade of food started making it's way through. The food was lovingly made by Valerie Bolon, who has quite an impressive resume, having been through the kitchens of Emeril's, Gordon, and MK, one of my favorite restaurants! Our first course was an Apple Onion Soup, with Gruyere croutons and Bacon as garnish. I would never think to pair those two together as a soup base, but it works very well, neither flavor overpowering the other. The meaty bacon and salty croutons also helped to balance the sweet/salty profile. Since I went with the beer pairing, Cane and Ebel was the accompanying pour. Sweet, creamy, latte-like. this was one of my favorites. Salad course was Arugula, Pickled Cucumber, Radishes, Goat Cheese and Pepitas. The best salads I've ever had in my life contained arugula, and this was no exception! So many flavors on one plate, peppery, sweet, acidic, nutty, sweet, and explosion of taste. So good. Paired with this was Prairie Path, a blonde ale. Sweet and minorly bitter finish and sort of light, it was almost citrusy. Vegetable course was a Roasted Beet, Eggplant and Fennel with Mixed Pears and Creamed Tatsoi. At first when I saw this on the menu, I thought it said Roasted BEEF. Score! Bonus! Negative. It was Roasted Beet. With a T. But it was okay actually. I take it back, it was good, considering I'm not the biggest fan of beets. The fennel did surprise me though, I've never had fennel as crisp as this, since I usually eat it cooked. With a light licorice flavor, lighter than I expected. The creamed tatsoi also helped to add balance to the sweet flavored vegetables. Tatsoi is kind of a cross between bok choy and spinach. Domaine Dupage was served with this course. Smelled almost like iced tea, this beer did. Tart and caramel flavored. The meat course! And my favorite meat, PORK. Love pork. Honey Roasted Pork with Candied Jalapeno Squash? Thank you sir, may I have another? Perfectly roasted pork renders enough fat out that you don't feel like you're eating something too unhealthy, and still leaves enough fat to push the flavor. THIS WAS PERFECTLY ROASTED...The squash was good too, but it was the second fiddle to that pork GOOD GOD. I regret that I couldn't clean off my plate due to the shrinking capacity of my stomach during an epic meal as this was. Outlaw IPA was the beer, starting to get buzzed was I. Citrus and pine scented, medium to full body, I wasn't sure if it was this particular beer or just all the beer I drank that was getting me full. Oh yeah, and the food too. I don't know. AND THE BIG FINISH! Brown butter berry tart with Honey Basil Yogurt and Balsamic Caramel. Talk about everything in balance! I'm a libra, this must be why I'm obsessed with everything balancing. When I first looked at the dish, I saw the yogurt and thought someone accidentally put tzatziki sauce on my tart. And then I forked a bit of it and tasted it. HOLY MOTHER NATURE! You know when you're finished with dinner and you don't even finish your dinner, then you see dessert and think, "I don't have room" but you demolish your dessert with reckless abandon? That was me. Stuffed to capacity, I somehow found the space to fit this in, along with the beer, the Ebel's Weiss. Unfiltered and very strong banana flavor, at this point, I can't tell if I'm smelling or tasting it. I smashed it. The things I loved about going to this event/dinner was the fact that all components of the dinner were locally sourced within 125 miles and we shared a table with people from all walks of life, had great conversations with everyone and thoroughly enjoyed everyone's company. Farm to Fork is a great thing, support sustainable agriculture!

Cute, little shop with freezer cases filled with exotic flavors of sausages. Old style and Malory,…read moreblueberry and maple, Nashville hot, just to name a few. Homemade sauerkraut, lots of fresh sausages my favorite was the Italian beef, lean lean lean and full of flavor. Homemade slim Jim's in lots of flavors. Great service.

I got hot Italian, sweet (aka mild) Italian, spicy Polish, and taco brats. I found all to be light…read moreon flavor - both of the Italian were very light on fennel seed and I'd never have guessed what the taco brat was. The grind on all of them was finer than what I prefer, and they all tasted like they had a bit of something like vinegar in them. And at about $9 per pound, they're pricey for this area. But I liked that the links in each pack were not connected, and I particularly liked that all of the links were on the thicker side. I'll try these same four choices again to see if the flavor is better, but before then I'll visit Frankie's Deli in Oakbrook Terrace for the best hot and mild Italian sausage, and Ream's Meat Market in Elburn for several varieties from their huge selection of sausages.

What a cool little farm stand! They have eggs from their own chickens, pickles, zucchini and onions…read more(and a couple other things) they grew. The selection grows with the season and they have peaches in August. Really nice folks working here. They take cash or PayPal/zelle or similar electronic payment options. Will be back again and again!

From the owner: We have local honey, brown eggs, home grown fruits and vegetables.read more

Fantastic place been here forever great mums and pumpkins love Jennifer she keeps it all rollingread more

They have everything you need and want! Operating farm, seasonal festivities, produce store with…read moremeats and sauces in the back!!