Children’s Tent – Halloween Photo Fundraiser for MOPS!
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/
THE CHELSEA FARMERS MARKET IS THE PLACE TO BE!
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 email@example.com
The Market is looking for VOLUNTEERS.
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).
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.
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,corn, green, purple and yellow peppers, banana, maybe hot, sweet Hungarian, Anaheim, cherry bomb, jalapano, Pablano peppers, hard squash, apples, green and red cabbage.
Tantre Farm:All organically grown. Arugula, Beans (Green, Tongue of Fire), Beets (Cylindra, Golden), Bok Choy, Broccoli (Green), Brussels sprouts, Cabbage (Green, red), Carrots, Chard (Swiss), Collard Greens, Fennel Bulb, Garlic bulbs, Kale (Green Curly, Lacinato, Red Russian), Lettuce (Heads), Mushrooms, Onions (Sweet Red, Yellow,White), Peppers (hot mixed varieties, Sweet mixed varieties), Potatoes (All Blue, Butterball, Mountain Rose), Pumpkins (pie), Radishes (Pink Beauty, purple (Amythyst)) Salad Mix, Spicy Greens, Spinach, Squash, Winter (mixed varieties), Sweet Potatoes, White Tatsoi, Tomatoes (limited), Turnips (Hakurei White).
Heim Gardens: Radishes, Swiss chard, assorted herbs, carrots, potatoes, kohlrabi, zucchini, broccoli, 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.
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: Pastured Chickens, raised on grass and fed with 100% certified organic and non-GMO feed. Whole birds, bone-in breasts, thighs, legs, wings, livers, and feet available. Soup bones from 100% grass-fed Dexter steers. Very limited amount of eggs from free-range, heritage-breed hens fed with 100% certified organic and non-GMO feed – get there *very* early for eggs!
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).
Dancy’s Fancy Butter: herb, garlic, lemon pepper, brown sugar and cinnamon, honey and cinnamon, and pumpkin – flavor enhanced butters.
Bill Hoppe: dried lavender, wheat weavings, children’s and adult hats both fleece and handknit.
Flying Dragon Arts: metal, precious stone and beaded jewelry
In Season Recipe:
Spicy Pumpkin Soup Recipe
For the Spicy Pumpkin Soup:
For the Toasted Pepita Topping:
Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
Serve the soup warm, sprinkled with toasted pepitas and onions.
Recipe and photo from: http://www.aspicyperspective.com/2012/10/spicy-pumpkin-soup-recipe.html