August 23rd Chelsea Farmers Market Newsletter

NEW LOCATION!   Main St., across from  the Police Station, downtown Chelsea near Palmer Auto
Saturday, 8:00 am – 11:30 am
Chelsea Community Kitchen will be hosting a Healthy Heart Food Demonstration this Saturday at the Chelsea Farmers Market!  Demonstrations will include a harvest quinoa salad and a corn and jicama salad (see recipes below).
Judy Radant taught Culinary Arts at Saline High School and Washtenaw Community College for many, many years.  She is a certified SERV Safe instructor, the former owner of Elie’s Cafe and an amazing cook!The Healthy Communities Walking Program is also running this Saturday!  Join Walking Program Coordinator, Kelli Saunders, as she takes you on the community walking map routes in downtown Chelsea!


Keith Parmentier is back with market music starting at 10:00am!

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


Watch for our weekly emails.  We’ll tell you what’s up at the Market.
Forward this email your friends!
Tell them to sign up with
The Market is looking for VOLUNTEERS.

Seasonal Vendors (Details provided by Chelsea Update): 

Kapnick Orchards: Peaches,  nectarines,  blueberries,  sweet cherries,  Paula Red apples,  potatoes,  baked goods;  nut butters, fudge, a few raspberries too!

File photo. Fresh fruit at the farmers' market.
Affeathermations: Natural media, earthwork arts and crafts for ceremony or celebration, medicine wheels, Chakra Wheels, smudge. New items each week.

Bordine Farms:  Fresh cut azalias, dahlias, pin cushions and more!

Chandra June:  Stone and precious metal jewelry (weather permitting).

Country Hills Pottery: Functional stoneware pottery. All pieces oven, microwave and dishwasher safe. New magnifier for smart phone for music and ringing.

Debbie’s Bead Design: Simple, easy-to-wear jewelry. Delicate, colorful, sparkling handmade woven and strung bracelets, necklaces and earrings.

Two Track Farms: Italian breakfast sausage, breakfast sausage,  kielbasa, pork chops, shoulder roasts, carrots, garlic, kale, potatoes, pasture-raised chickens, eggs, onions, tomatoes, cukes. Thanksgiving turkey sign-up soon with more information coming.

Goetz Greenhouse and Family Farm: Hoop house and field tomatoes, fresh flower bouquets, Yukon Gold and Red Pontiac potatoes, zucchini , eggplant, yellow squash, fresh basil, curly kale, golden and red beets, Swiss chard, carrots, Spanish sweet onions, cucumbers, cabbage, garlic, green and wax beans, white, purple, red  and green peppers. French fingerling potatoes – golden and pink inside, Red Thumb fingerling potatoes (red inside and out), Australian crescent and maybe Ozzett potatoes, which are great for baking.), sunflowers, egg plant, corn, melon, watermelon.

Frog Hollar Farms: raddishs, cucumbers, zucchini, blueberries, cabbage, sweet cherries, green beans, beets, green peppers, tomatoes, peaches, plums, Roma beans.

Rulig’s Produce: Collards, kale, broccoli, Swiss chard, maybe radishes, cucumbers,  pickling cucumbers,  Patty pan squash, round zucchini, summer squash, kohlrabi, maybe green and yellow beans, cut flowers, pole beans, corn, cabbage and red cabbage, green, purple and yellow  peppers, maybe banana, sweet,  Hungarian, Anaheim and Cherry bomb (hot) peppers, grape tomatoes, white and orange cauliflower.

Tantre Farm: All organically grown. Arugula, Beans (Green, Yellow), Beets (Cylindra), Blackberries, Bok Choy, Broccoli, Green, Cabbage (Green, Red), Carrots, Chard (Swiss). Collard Greens, Corn, (Sweet), Cucumbers, Eggplant, Garlic bulbs, Kale (Green Curly, Lacinato, Red Russian), Leeks, Lettuce, Mushrooms, Onions (Sweet Red, Yellow), Peppers (sweet green bell, jalapeno, padron, poblano, serrano), Potatoes (All Blue, Red, Yukon), Spinach, Squash (Pattypan, summer), Tomatillos, (Pineapple), tomatoes (cherry/grape, green slicers, heirloom, sauce/plum, slicing), Watermelon

Zucchini (yellow & green).

Heim Gardens: Annuals, radishes, rhubarb, Swiss chard, assorted herbs, kohlrabi, carrots, broccoli, potatoes, zucchini, broccoli, cucumbers and pickling cucumbers, blueberries, tomatoes, onion, green peppers, beets and corn.

Merkel’s Gardens: hanging baskets, bedding plants, perennials, bouquets of cut flowers, yellow squash, zucchini, cukes, pickling cukes, and maybe beans.

Stonehearth 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, three-cheese jalapeno pretzels and Jewish rye.

Not there Aug. 9: H and H Sugarbush: Michigan-made syrup, maple candy, maple sugar, maple cream (makes great fruit dip), maple-coated pecans and almonds.

B. Anne All Natural Goodies: soaps, shampoo and conditioner, body cream, granola, cookies and cakes (different flavors each week).

LA Baguette:   features a variety of French pastries: the classic baguette, boule, a rustic rye and sesame bread, Madeleines and brioche. Come and sample our products.

Zakovich Pastures: 100-percent grass-fed Dexter Beef in many cuts, including New York Strips, Short Ribs, soup bones, ground beef chuck roast, sirloin, stew meat, short ribs, NY strip, sirloin, ribeye, tonque, brisket, rump roast, pastured chickens fed with 100-percent organic feed – whole birds, bone-in breasts, thighs, legs, wings, livers, and feet; and of course eggs from free-range, organic-fed, heritage-breed hens.
fresh: locally roasted coffee beans, roasted every Wednesday. Fair trade organic Guatemalan, Brazil Cerrado (great for expresso), Mexican Altura in 6 and 12-ounce bags, new Sumarta, a darker roast.  Order your favorite coffee before market day.

Greystone Farm and Creamery: feta, plain and garlic cream cheese, feta, grated butternut, Chelsea-Cam, Rosy-cam, ricotta, grated man-chel, cow gouda, sheep gouda and butternut by the piece, maybe  horse radish-bacon cream cheese.

Cakes by Penny: Sour cream cinnamon pecan coffee cakes and muffins blueberry muffins.

Mama 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.

Renovatio Woodworks: Locally found old barn wood “repurposed” it into something lovely to enjoy again in another form.  Check out our lovely wooden tables and more. They also invite local artists to share their booth. For the next few weeks, there will be photography from Marcus Cook. Will not be there if it’s raining.

Daily Vendors:

Angie Godek and Sis:  Knit crafts.

Bristle’s Handmade and Homegrown: dried cookie and soup mixes, friendship bracelets, dishcloths, catnip toys, kitchen scrubbies, thermal cup warmers, also special order shawls, baby blankets, afghans, green beans, maybe radishes, fresh lemonade.

Huckleberry Farms:  Strawberries, Potatoes, Green Beans, Zucchini, Squash, Green & Red Tomatoes, Sugar Snap Peas, “60-Second Salsa” bags and Home-Made Jam too!

Tasty Bakery: Wheat free, gluten free, soy free organic, mostly vegan donuts, cookies, fruit and berry bars, brownies, maybe crackers and zucchini bread.

Dancy’s Fancy Butter: herb, garlic, lemon pepper, brown sugar and cinnamon, honey and cinnamon, and pumpkin – flavor enhanced butters.

Flying Hammer Forge:  Gates, garden railings, art, candle holders, lamps and ornaments.

Flying Dragon Arts:  Beaded, stone, metal and ribbon jewelry.

Sweet Kissy’s:  Baked goods, like bagels, muffins, danishes cookies.

In Season Recipe:

HARVEST QUINOA SALAD                                        10 SERVINGS¼ cup plus 1 tablespoon extra virgin olive oil
2 cups quinoa, rinsed and drained
2 cups fresh orange juice
2 cups water
Kosher salt
¼ cup golden balsamic vinegar
2 tablespoons honey
1/8 teaspoon dry mustard
1 large bell pepper
1 medium cucumber, peeled, halved, seeded and finely diced
1 cup fresh garden vegetables of your choice
1 cup chopped tomato
¼ cup finely chopped basil
¼ cup finely chopped mint
Freshly ground black pepper
In a medium saucepan, heat 1 tablespoon oil.
Add quinoa and cook over medium heat, stirring until lightly browned, about 4 minutes.
Add orange juice, water and a generous pinch of salt. Cover and cook over low heat until liquid is absorbed, about 15 minutes. Fluff with a fork, then spread on a cookie sheet to cool.
In a medium skillet, toast pine nuts over medium heat, stirring occasionally, until golden and fragrant, about 5 minutes.  Transfer to a plate to cool.
Wash and prep vegetables and herbs.
In a large bowl, whisk ¼ c. olive oil with vinegar, honey and dry mustard.  Add quinoa, vegetables and herbs.
Toss well, breaking up any lumps of quinoa.   Season with Kosher salt and pepper.  Chill.CORN AND JICAMA SALAD                                                                                  SERVES 10

5 ears of fresh corn
1 medium jicama
1 small red onion
1 small red bell pepper
1 small yellow bell pepper
1 small green bell pepper
1 fresh jalapeno pepper
3 ½ tablespoons red wine vinegar
3 ½ tablespoons olive oil
2 ½ tablespoons water
1 teaspoon dry  mustard
1 teaspoon salt
1 teaspoon minced garlic
½ tsp. freshly ground black pepper
Husk corn and remove silk.  Cook in boiling water for 3 or 4 minutes.  Plunge into cold water to cool.
Wash all remaining vegetables.
Peel  jicama and julienne (cut into strips)
Peel onion.  Slice thinly.
Remove seeds and stems from peppers.  Dice small. (Wear gloves when cutting jalapeno.)
Place vegetables in a large bowl.
Mix vinegar, oil, water and seasonings in a small bowl.  Pour over vegetables.  Toss.
NOTE:  This salad is meant to be served at room temperature.  However, if you plan to make it ahead of time, chill until ready to serve.  It is good either way.

Thank You to Our Partners

trinity health
Scroll to Top