October 4th Chelsea Farmers Market Newsletter

Healing Harvest Event!

NEW LOCATION!   Main St., across from  the Police Station, downtown Chelsea near Palmer Auto
Saturday, 8:00 am – 12:00 noon
Elaine Economou, Owner of MOVE Fitness & Wellness will be sharing samples from SQUEEZE, the juice bar at MOVE featuring fall harvest vegetables, add ins for nutritional boosts and other warming fall recipes that incorporate locally sourced ingredients.  Learn about simple additions to your smoothies for optimal nutrition and sample the delicious juices and smoothies.Elaine’s bio can be found here:  http://www.movewellness.com/team-member/elaine-economou/Also this week, Grass Lakes Sanctuary is presenting information on their wellness retreats, for those recovering from cancer and looking to reconnect with nature.  More information about this group can be found at: http://grasslakesanctuary.org/

Both events are a part of the Chelsea District Library 5H Community Read for the book “The Fault in Our Stars”.  The book and event are themed around “Connecting with Others,” and our samples, music and non-profit event are all linked to the theme of healing through foods, friends and the arts at the farmers market.

The Ann Arbor Symphony Orchestra “Taste of Music” program is back at the market this week, with a musical petting zoo for kids!
The Farmers Market is hiring!  Please see the open application for a Farmers Market manager through the St. Joseph Mercy Chelsea hospital job openings page: http://www.stjoeshealth.org/search-current-job-openings

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


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.
Contact coordinator@chelseafarmersmkt.org

Seasonal Vendors (Details provided by Chelsea Update): 

Kapnick Orchards: First apple cider of the year. Apples this week: Paula reds, macs,  gala, ginger gold. Red raspberries,  baked goods, fudge,  apple butter and potatoes.

Affeathermations: Natural media, earthwork arts and crafts for ceremony or celebration, medicine wheels, five varieties of smudge, Chakra Wheels.  New items each week (weather permitting).

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

Chandra June: Pretty jewelry using gemstones and precious metal. Earrings, bracelets, necklaces, key ring charms, anklets. (weather permitting).

Country Hills Pottery: Won’t be back for the rest of the season – check back next year!

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

Two Track Farms:  Carrots, garlic, kale, pastured raised whole chickens, potatoes, eggs, onions, peppers, two varieties of watermelon, Thanksgiving turkey sign-up.

Goetz Greenhouse and Family Farm:  Spaghetti, butternut, buttercup, acorn squash, sweet dumpling lima beans, maybe sweet potatoes and leeks, fresh flower bouquets, Yukon gold and Red Pontiac potatoes, zucchini, yellow squash, fresh basil, curly and dyno kale, red beets, field tomatoes, Swiss chard, broccoli, carrots, Spanish sweet onions, cukes, cabbage, garlic, green and wax beans, white, purple, green, red and yellow peppers, old-fashioned (no GMO) peaches and cream corn, personal size orange melon, seedless, red watermelon, seedless red watermelon, seeded yellow watermelon, fingerling potatoes – French, Red Thumb, Austrian Cresant, Ozzett potatoes, sunflowers, eggplant, cauliflower, winter squash.

18 eggs that will be incubated and hopefully chicks will be born.  Frog Hollar Farms: Radishes, cabbage, a variety of sweet peppers, tomatoes, apples, corn, beets, carrots, cilantro

Ruhlig’s Produce:  Kale, purple and white eggplant, cherry tomatoes, maybe broccoli, Swiss chard, heirloom tomatoes, green beans, corn, green, purple and yellow peppers, banana, maybe hot, sweet Hungarian, Anaheim, cherry bomb, jalapano, Pablano peppers, grape tomatoes, white and orange cauliflower, cantaloupe, seeded and seedless watermelon, hard squash, apples, peaches, plums, green and red cabbage.

Tantre Farm: All organically grown. Arugula, Beans (Green), Beets (Tongue of Fire, Cylindra, Golden), Bok Choy, Broccoli (Green), Cabbage (Green, Red),  Carrots, Chard (Swiss), Collard Greens, Fennel Bulb, Garlic bulbs, Kalle (Green Curly, Lacinato, Red Russian), Lettuce (Heads), Mushrooms (shiitake & oyster), Onions (Sweet Red, Yellow), Onions (White), Pears (Asian), Peppers (hot mixed), Peppers (Sweet mixed), Potatoes (All Blue, Butterball, Fingerling, Mountain Rose, Red), Radishes (Pink Beauty, Radishes, Amythyst), Raspberries (red & golden), Spinach, Squash (Winter mixed varieties), Sweet Potatoes, White Tatsoi, Tomatoes (cherry/grape, green slicers, heirloom, sauce/plum, slicing),Turnips (Hakurei White).

Heim Gardens:  Radishes, Swiss chard, assorted herbs, carrots, potatoes, kohlrabi, zucchini, broccoli, cukes, tomatoes, onion, green and red peppers, beets, corn, leeks, okra, cabbage

Merkel’s Gardens:  No longer at the market for the season.

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.

Stone-Hearth-Breads-and-BakeryH 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: Eggs from organic-fed, free-range hens; duck eggs from organic-fed, free-range ducks; pastured organic-fed poultry – bone-in breasts, thighs, legs, livers and feet.

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: Mama Mo’s will not be coming back for the season, but please find their hummus, seitan and pesto at the following locations: http://mamamofoods.com/mama_mo_where_to_buy.html

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 (weather permitting).

Daily Vendors:

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

Gerald Gasche:  Fall raspberries.

Tasty Bakery:  Gluten-free cookies, donuts, cakes and breads

Bill Hoppe:  dried lavender, wheat weavings, children’s and adult hats both fleece and handknit.

In Season Recipe:

Healing Harvest Recipes

All recipes courtesy of MOVE Fitness & Wellness:

Berry Beet Smoothie

1/3 cup frozen berries

3 whole carrots

1 apple – cored

½ beet

Tropical Green Smoothie

1 Frozen Banana

2-3 leaves Kale (tear as you put them in VitaMix)

½ cup Heaping Frozen Pineapple

½ cup Coconut Milk

Water as needed

Elements of a smoothie or juice:

Try to make your own using healthy ingredients that you like.  Think about using at least two vegetables for every one fruit so that you don’t put the sugar content too high.  Bananas, half an avocado, coconut oil all make a creamy consistency.  Typically you can use the whole vegetable and don’t need to skin carrots, etc. but do take skins off any citrus.

Optional Add-Ins:  Chia seeds, Protein Powder, Coconut Oil, Beet Kvass

Other Recipes:

As we move toward the colder season of the year we focus on mineral rich soups and stews using our harvest bounty and a base of a rich homemade stock.

Tortilla Soup

This recipe uses fresh raw ingredients mixed with mineral rich bone broth and whizzes up in seconds in a high speed blender.  If you don’t have one, cook the vegetables in the broth and then use an immersion blender.  Typically,  we like to blend all the ingredients through the salt and pepper and then warm it in a pot adding in the optional ingredients as we have them on hand.  Serve warm over the tortilla chips and garnish with avocado, cheese, or sour cream.  This is adapted from a recipe at Vitamix.com.


  • 3 cups (720 ml) chicken, beef, or vegetable broth (see enclosed recipe for bone broth)

  • 2 Roma tomatoes, halved or about 1 cup chopped

  • 1 carrot, halved or about 1/2 cup chopped

  • 1 rib celery, halved or about 1/3 cup chopped

  • 2 garlic cloves, peeled

  • 1 red bell pepper seeded and halved

  • 1 teaspoon taco seasoning

  • Dash ground cumin

  • Salt and ground black pepper, to taste

  • Optional Ingredients:

  • 1 cup (70 g) cooked chicken breast

  • 1/2 fresh jalapeño

  • 1/4 cup olives, pitted

  • ½ cub frozen corn, unsalted

  • Tortilla chips

Bone Broth

This recipe is for making a high quality broth that will help enrich soups and stews.  It can be seasoned and used as warming drink as well.   You can use a stock pot or crock pot to make the broth.


  • 1-2 lbs bones (from pastured chicken or cows) per gallon of water

  • 2 TB raw apple cider vinegar

Optional Ingredients:  

  • 1-2 stalks celery rough chopped

  • 1-2 carrots rough chopped

  • 1 bunch parsley

  • 1 clove garlic

Pour cool filtered water over bones in pot.  Add vinegar and let sit for 20 minutes.  This helps release nutrients from bones.  Add celery and carrots if using.  Simmer in crock pot or on stove for up to 24 hours.  In the first few hours, skim froth off top of bones.  In last few hours, add parsley and garlic.

When done, allow to cool and then strain any remaining solids out of the pot.  Can be stored in fridge for up to five days or in freezer for up to one year.  Perfect for a quick soup for dinner with added veggies or for a warming drink to ward off a cold.

Pumpkin Pie in a Cup

This is adapted from a recipe at www.delightedmomma.com.  We adjusted it for those with and without microwaves. You can enjoy a sweet autumn treat without the flour or white sugar.

  • 3 tbs of almond meal or flour

  • 2 tbs of coconut oil

  • 1 egg

  • 1/2 cup of organic pumpkin puree (or other winter squash- we’ve used butternut).

  • 1 tsp of pumpkin pie spice

  • 1-2 tbs of honey (or maple syrup)

  • 1 tsp of vanilla extract

  • a dash of salt

  • 1/2 tsp of baking powder

If you are allergic to almond meal you can substitute 2 tbs coconut flour.  The consistency will change a bit.

Mix everything together really well.  Place in a mug or a small microwave safe dish and microwave for 2 minutes (more if it isn’t set in middle) or in a small oven proof dish and cook at 350 for 30-40 minutes or until set in the middle and browned on top.  Delicious with whipped cream or whipped coconut cream.

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