August 6th Bushel Basket Market Newsletter


Late summer vegetables are here!
In the parking like of the U of M Family Practice Building (follow signs from Main St. and US 12) at Chelsea Community Hospital.
Wednesday, 2:30 pm – 6:00 pm
Check out what’s going on around the 5 Healthy Towns farmers markets!

Double Up Food Bucks, Prescription for Health and WIC Project Fresh are back at both markets!  See our website for more information:

Double Up Food Bucks, WIC Project Fresh and Prescription for Health are back at both markets!  See our website for more information:  For information on Healthy Food Access initiatives nationwide, please visit:


Watch for our weekly emails.  We’ll tell you what’s up at the Market.
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Thanks to Chelsea Update for this detailed vendor list and photos!

Kapnick Orchards: Blueberries, sweet cherries, transparent apples, green beans, potatoes, pie, peanut, cashew and almond butters, assorted varieties of bread, sweet rolls and fudge.
Greystone Farm and Creamery (not here this week): feta, plain and garlic cream cheese, feta, grated butternut, ricotta, grated man-chel, cow gouda, sheep gouda and butternut by the piece, maybe horse radish-bacon cream cheese, maybe Rosy-Cam and Chelsea-Cam.
bread-sweetStonehearth Bread: Artisan breads made from scratch with no preservatives. Cheese sticks, rosemary herb bread, Asiago Kalamata bread, Polish pumpernickel, Country loaf, Apple cinnamon, red raspberry/dark chocolate, strawberry/white chocolate, blueberry cream cheese, eight grain, Italian, honey whole wheat, German rye, spinach feta cheese, bacon cheddar beer bread, cookies, brownies, sticky lemon buns, blueberry buns, 4-cheese pepperoni rolls, habanero/jalapeno pepperoni rolls, apple walnut, red raspberry bread, San Francisco sourdough, soft three-cheese pretzels and three-cheese jalapeno pretzels.
Guthrie Gardens:  lots of perennials coming in bloom, flowering shrubs, specimen trees, evergreen trees, dawn redwoods, Japanese maples, oregano, hydrangea.
Needle Lane Farm: sunflower bouquets, beets, cucumbers, kale, lettuce, salad mix, spinach, chives, collards, turnips, peppers, jalapeno peppers, sweet basil, honey, summer squash, zucchini, maybe snow peas, broccoli, cabbage, tomatoes, sweet corn, green beans, parsley, bay leaves, potatoes, onions.
DeVulder’s Farm:  basil plants, cut flowers, arugula, strawberries, radishes, pickling cucumbers, seedless cukes, cabbage, kale, green onions, cilantro, dill, sweet peppers, yellow and red cherry tomatoes, potatoes, fairy tale egg plant, green beans, red potatoes, pattypan squash and beets.
Kapp's-BakeryMarks Farm & Greenhouse: Green and yellow beans, peppers, Swiss chard,  fresh kale, red and golden beets, green and purple kohlrabi, broccoli, red and yellow sweet onions,  new potatoes, cabbage, collard greens, zucchini and summer squash, okra, shallots, leeks, salad and slicing cukes.
Janet’s LLC: pecan and cashew brittle, flavored peanuts from mild to hot, salted caramels, caramel corn, assorted jams, pretzel mix, nut bars, turtles, peanut butter fudge, cross-stitch greeting cards, Dammit dolls and grilling rubs, lemon eucalyptus lotion.
Pregitzer Farm Market, LLC: hanging flower baskets, zucchini, summer squash, zucchini, summer squash, herbs, sweet corn, peas, maybe green beans, pickling cukes, white eggplant, sweet, hot and bell peppers, kale. Although the CSA has begun, it’s not too late to get in on the fun of having fresh garden vegetables and fruits to take home from the market each week.
assorted-vegetablesKapp’s Bakery:  Green beans, summer squash, zucchini, green peppers, soft pretzels, snicker doodle, peanut butter, chocolate chip, oatmeal raisin cookies, rice crispy treats, zucchini bread, dried herbs.
Kelly Farms: maple syrup.
Golden Fleece Farm, LLC: grass fed beef including brats, Italian sweet sausage, ground beef patties, short ribs, beef liver, pasture-raised chickens soup bones in a couple weeks as well as new products coming.
Eisenhower Center: Essentials line soap, lip balm, pens, seeds, soy candles, body, hand lotions and sanitizer, assorted wooden toys and puzzles and pens, bird houses, seeds, flower pots with tulips, build your own $10 tins with assorted Essentials line inside, handmade metal items, assorted vegetables.
Family Circle Centennial Farm: scallions, carrots, kale, maybe green beans, lettuce salad mix, cherry tomatoes, tomatoes, garlic, honey, cucumbers, summer squash, maybe potatoes, maybe eggplant.
vegetables-and-fruitMama Mo: 17 flavors of hummus – traditional, lemon zest, tan/cran orange, roasted pepper, tomato basil, onion dill, roasted garlic, roasted beet, chipotle, ginger squash, sesame chive satay, curry lime, kalamata rosemary, black pepper walnut, horseradish, wasabi, jalapeno; 8 flavors of seitan – traditional, nuggets, fajita strips, BBQ, vegan BBQ, roast, Italian fennel sausage, breakfast sage sausage. Pesto with the following ingredients: walnuts, Pecorina Romano cheese, organic basil, garlic and extra virgin olive.
Good Times Kettle Corn: small, medium and large bags of kettle corn popped fresh.
Jar Head Salsa: mild, medium, spicy salsa, corn tortilla chips and chili lime sea salt chips, whole grain tortillas and garlic sea salt, “Kaeso Dio” cheese sauce, Bloody Mary mix, canned salsa both mild and spicy.
Bodine Farms: mixed cut flower bouquets with recycled containers, dahlias and maybe gladiolas.

In-Season Recipe:

Eggplants are in season from August – October.  Their health benefits include being great with the brain, helping to protect against infection and fighting cholesterol, with lots of fiber, manganese, potassium and more!

Eggplant Parmesan:

1 medium-large eggplant (1 pound)
1 egg white
1/2 Tbsp. water
1 cup whole wheat panko (Japanese bread crumbs)
2 Tbsp olive oil
6 Tbsp grated Parmesan
3/4 tsp garlic
1/2 tsp dried basil (or 1 Tbsp fresh)
1/2 tsp dried oregano (1 Tbsp fresh)
1/8 tsp pepper (fresh ground)
1 1/4 cup shredded part-skim mozzarella cheese
cooking spray


1.  Rinse eggplant, pat dry with a towel and cut into 1/4 inch round slices
2.  Make 2 separate shallow dishes to dip eggplant slices into.

  • In shallow dish #1:  mix egg white, 1/2 Tbsp water, beat/whisk lightly
  • In shallow dish #2: mix panko, 3 Tbsp Parmesan cheese, garlic, basil, oregano and pepper

3.  Turn oven to 425 degrees F.  Cover 2 baking sheets with aluminum foil or spray sheets with non-stick oil.
4.  Now dip each eggplant slice, first in the egg white mixture, then in the crumb mixture
5.  Place each slice on a baking sheet, spacing them 1 inch apart.  Bake for 15 minutes, flip the eggplant over and bake for 15 minutes more until crisp and golden.  Remove from oven.
6.  In an 8 inch square baking pan/dish, spread 1/4 cup tomato sauce over the bottom.  Add 1/2 of the eggplant slices over the bottom.  Add 1/2 the eggplant slices.
7.  Spoon another 1/2 cup tomato sauce over the layer of eggplant slices and sprinkle with 3 Tbsp of Parmesan.
8. Add the remaining eggplant slices on top and cover with the final 1/2 cup tomato sauce.  Sprinkle mozzarella cheese on top.
9.  Bake for 10-15 minutes, or until sauce is bubbling and cheese is melted and golden brown on top.

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