August 27th Bushel Basket Market Newsletter

Healthy Heart Day at the Market!
Receive a Vendor Passport at Market Information Table & Buy from ALL Bushel Basket Vendors by the End of the August –
Win a FREE Market Bag and T-Shirt 
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
Every week in the month of August, come out to the market and get a vendor passport, get an initial from the vendors you visit and buy from, and receive a FREE t-shirt and bag.  Offer ends August 27th, so come out and appreciate your favorite vendors soon!Chelsea Community Kitchen will be hosting a Healthy Heart Food Demonstration this Wednesday at the Bushel Basket Market!  Demonstrations will include a harvest quinoa salad and a corn and jicama salad (see recipes below).

RN Elaine O’Neill will be on hand to measure blood pressure, and Prescription for Health people from Washtenaw County Public Health will be on hand to talk about the heart-healthy DASH diet.

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!

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.
Forward this email your friends!
Tell them to sign up with
The Market is looking for VOLUNTEERS.

Thanks to Chelsea Update for this detailed vendor list and photos!

Kapnick Orchards: Peaches, blueberries, sweet cherries,  nectarines, Paula Red apples, Ginger Gold at the end of the month, green beans, potatoes, pie, peanut, cashew and almond butters, assorted varieties of bread, sweet rolls and fudge.  Plums in September.

Greystone-Farm-cheeseGreystone Farm and Creamery: 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.

Lutchka Farm: Kale, lettuce leaf basil, basil, parsley,  corn, beets, summer squash, zucchini, slicing and salad cukes, green and red cabbage,  yellow, red and sweet onions, white cooking onions, maybe radishes, potatoes, red and yellow peppers, heirloom tomatoes, hot peppers.

Stone Hearth Bread & Bakery: Artisan breads made from scratch with no preservatives. San Francisco sourdough, cheese sticks, rosemary herb, Asiago Kalamata bread, Polish pumpernickel, country loaf, apple cinnamon, red raspberry and dark chocolate, strawberry and white chocolate,  blueberry cream cheese, multi 8-grain, Italian, honey whole wheat, German rye, zucchini, spinach feat bread, bacon-cheddar bread, cookies, brownies, habanero-jalapeno pepperoni rolls, four cheese pepperoni rolls, soft three-cheese pretzels, soft three-cheese jalapeno pretzels made with no lye.

Bushel-Basket-flower-close-up-2Guthrie Gardens:  lots of perennials coming in bloom including newer varieties of Echinacea (cone flower) , flowering shrubs, specimen trees, evergreen trees, dawn redwoods, Japanese maples, oregano, hydrangea, “Plant skydd” organic deer, rabbit and vole repellent.

Needle Lane Farm: Beets, cukes, kale, lettuce, salad mix, spinach, collards, maybe turnips, peppers, maybe corn, tomatoes, green beans, maybe snap peas and snow peas, sweet basil, honey, onions, summer squash, zucchini, sunflower bouquets, parsley, bay leaves, potatoes, broccoli, cabbage, jalapenos, strawberries, tomatillos.

DeVulder’s Farm:  cut flowers, arugula, radishes, pickling cucumbers, seedless cukes, cilantro, dill, sweet peppers, yellow and red cherry tomatoes, potatoes, green and yellow beans, red potatoes, beets, cabbage, kale, carrots.

Marks Farm and Greenhouse: peppers, Swiss chard,  salad cukes, slicing cukes, garlic, fresh kale, shallots, leaks, red and golden beets, green and purple kohlrabi, broccoli, red and yellow sweet onions,  new potatoes, cabbage, collard greens, zucchini and summer squash,  white and bicorn corn, broccoli, cherry and garden tomatoes, pattypan squash.

candy-2Janet’s LLC: pecan and cashew brittle, flavored peanuts from mild to hot, salted caramels, jams, pretzel mix, caramel corn, nut bars, cross-stitch greeting cards, Dammit dolls, grilling rubs, lemon eucalyptus lotion.

Pregitzer Farm Market, LLC:  zucchini, summer squash, sweet corn, green beans, pickling cukes, black and white eggplant, sweet, hot and bell peppers, kale, tomatoes.

Kapp’s Bakery:  snicker doodle, peanut butter, chocolate chip, oatmeal raisin cookies, rice krispy treats, soft pretzels, zucchini bread, green beans, yellow and green summer squash, zucchini, green peppers, tomatoes, cukes.

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, 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 $12 tins with assorted Essentials line inside, handmade metal items, assorted vegetables.



Family Circle Centennial Farm: scallions, carrots, kale, purple and green beans,  cherry tomatoes, slicing tomatoes, garlic, honey, cukes, maybe summer squash, potatoes, maybe eggplant, tomatoes, green peppers, onions, hot peppers, leeks, celery, assorted herbs, spinach.

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.

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.

Bordine Farms: mixed cut flower bouquets with recycled containers, dahlias and gladiolas.

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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.

 Vendor Profile:  Kelly Farms

Kelly-Farms-maple-syrupBy Elizabeth Richardson

Nothing is sweeter than the taste of maple syrup from local Michigan trees.

Jane and John Kelly started over 10 years ago what they thought would be just a little hobby tapping sugar maple trees and making syrup.

They had the trees, learned how to do it and began by making syrup just for their family and very close friends.

Then, about 6 years ago, the Kelly’s were urged to start increasing their product and expand their sales to local farmers markets. They sell their product both at the Wednesday Bushel Basket Farmers Market and on Saturday’s at the Dexter Farmers Market.


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