Welcome to the Farmers Market in Chelsea, Michigan
Saturdays & Wednesdays from May through October
Market News & Updates
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Come visit us on Wednesday @chelseastatebank to #support our fresh #fruit and #vegetable growers! They help bring nutritious produce to our community! #foodaccess is so important. LOCAL food access is even more important. #nationalfarmersmarketweek #education #freshfoodaccess #SNAP @fmcorg
#abundance defined: In its simplest form, abundance means having a large quantity or supply of something. However, the concept extends beyond mere quantity, encompassing a sense of fullness, richness, and sufficiency, whether it's in material possessions, emotions, relationships, or spiritual well-being. It can also refer to a state of mind where one feels grateful for what they have and optimistic about the future. Find some simple abundance, richness, and gratitude as you visit the #market this Saturday 8am -1pm and Wednesday 10am-3pm. #chelseamich #fresh #seasonal #eatlocal #farmers #vibrant
#michigan sweet corn season is here! 🌽Michigan ranks amongst the top states for corn production with 86 million pounds produced annually. 🌽Sweet corn is rich in vitamin C, iron, thiamin, riboflavin and fiber. 🌽Ethanol, a renewable bio-fuel made from corn, is currently blended into more than 95 percent of the nation’s fuel supply. 🌽Corn generates $1 billion into Michigan’s economy, with the largest production occurring in Saginaw and Lenawee counties 🌽Corn is low in saturated fat and very low in cholesterol and sodium #chelseamich #sweetcorn #eatlocal #seasonal Source: michigangrown.org/sweet-corn
The market is full and your heart will be too after you come visit our local vendors and fresh produce 🌽🫐 #chelseamich #seasonal #eatlocal #fresh #artisan #foodtruck
Couldn’t be a more beautiful day to Farmers Market (verb) in Chelsea! 😍🌻🌽🍑 #chelseamich #summer #fresh #saturday
#savory #blueberries for the WIN! 🏆🫐 Fresh Blueberry Salsa 3 cups fresh blueberries ⅔ of a medium red apple ½ of a red bell pepper ⅔ cup chopped red onion 1 jalapeño ⅓ cup fresh cilantro leaves juice of 1 lime 2 tablespoons unsweetened applesauce 1 teaspoon hot sauce ⅓ teaspoon salt (to taste) ¼ teaspoon black pepper 1 tablespoon sugar tortilla chips for serving 1. Rinse blueberries and remove any stems. Pat them dry. Place two cups of the berries in a medium bowl. Reserve the remaining cup of blueberries for later. 2. Rinse an apple and pat it dry. Without peeling the apple, use a small knife to slice off large pieces around the core. Chop up ⅔ of the apple and add it to the bowl with the blueberries. 3. Rinse a red pepper and cut out the stem. Cut the pepper in half and remove the membrane and seeds. Chop up half of the pepper and add it to the bowl. 4. Peel and chop a small red onion until you have ⅔ cup. Add it to the bowl. 5. Rinse the jalapeño and cut off and discard the stem. Cut the jalapeño in half. You can use some or all of the seeds if you want a hotter salsa, or discard them for a more mild salsa. Chop up the jalapeño, adding it to the bowl. 6. Rinse the cilantro and shake off the water. Use scissors to cut off some leaves until they measure ⅓ cup. Add the cilantro to the bowl. 7. Add the lime juice, applesauce, sugar, hot sauce, salt and black pepper. Toss everything with a spoon to mix it. Add the mixture to the bowl of a food processor (or add it to your blender). Pulse the mixture one or two times. (Be careful not to let the food processor or blender run too long, or you'll end up with all liquid.) 8. Drain any excess liquid in a fine mesh strainer and return the chopped salsa to your mixing bowl. Stir in the remaining cup of whole blueberries. 9. Refrigerate the salsa for an hour before serving, ideally. Give it another stir and taste it to see if it needs any sugar or seasonings. 10. Serve it with tortilla chips or use it as a topping for grilled salmon, chicken or pork. Refrigerate any leftovers for up to four days. #chelseami #seasonal #berries #salsa #fresh #gardenveg #eatlocal Source: cookingwithmammac.com
