October 18th Chelsea Farmers Market Newsletter

Don’t Forget – Two Saturdays Left!

NEW LOCATION!   Main St., across from  the Police Station, downtown Chelsea near Palmer Auto
Saturday, 8:00 am – 12:00 noon
Fair Trade Chelsea will be joining us this week at the non-profit table.  October is Fair Trade month, and this group is spreading awareness of Fair Trade, including making Chelsea the first Fair Trade city in Michigan, by providing literature and samples of Fair Trade coffee and chocolates.  For more information, please see this article in the Chelsea Update:  http://chelseaupdate.com/could-the-city-of-chelsea-become-the-first-fair-trade-city-in-the-state-of-michigan/
Check in next year – our music is finished for the season!

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 dahlias of all colors and varieties!  He’ll have the last blooms of the season, don’t miss them!

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

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

Debbie’s Bead Design: Debbie will not be back this year, but please get in touch for questions or jewelry requests at:   debbie.diedrich@gmail.com

Two Track Farms:  Carrots, garlic, kale, pastured raised whole chickens, potatoes, eggs, onions, peppers, two varieties of watermelon, Thanksgiving turkey sign-up.  Two Tracks has chicken, pork and turkey available for sale at the farm during the off season. They are located at:  11845 Orban Rd, Grass Lake MI 49240

Just email twotracksacres@gmail.com or call (616) 734-9123 if you’d like to visit or order their products.

Goetz Greenhouse and Family Farm:  Spaghetti, butternut, buttercup, acorn squash, maybe sweet potatoes and leeks, fresh flower bouquets, Yukon gold and Red Pontiac potatoes, fresh basil, curly and dyno kale, red beets, field tomatoes, Swiss chard, broccoli, carrots, Spanish sweet onions, cabbage, garlic, green and wax beans, white, purple, green, red and yellow peppers, fingerling potatoes – French, Red Thumb, Austrian Cresant, Ozzett potatoes, sunflowers, cauliflower, winter squash.  They can be found all winter long at Ann Arbor’s Kerrytown Market on Saturdays.

Frog Hollar Farms: Radishes, cabbage, a variety of sweet peppers, tomatoes, apples, corn, beets, carrots, cilantro

Ruhlig’s Produce:  This weekend we will have lots of fall things to decorate, winter squash, peppers, salad greens, cauliflower, cabbage, Brussels sprouts, kale, and Swiss chard.

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).Bodine-flowers

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.  Renovatio will have a new item – pupkin disply tables!

Daily Vendors:

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.

Bristles Handmade and Homegrown:  Knit goods for winter, dried soup and baked good mixes and more!

Gerald Gasche:  Fall raspberries (maybe)

Applegarth Honey:  Honey, candles.

In Season Recipe:

Broccoli, Cannellini Bean & Cheddar Soup


  • 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
  • 1 cup water
  • 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
  • 1 14-ounce can cannellini beans, rinsed (see Tip)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup shredded extra-sharp Cheddar cheese


  1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
  2. Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.


  • Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Recipe from:  http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.html

Thank You to Our Partners

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