Chelsea Farmers Market: July 24th, 2013

Have you ever opened up the fridge looking for something you just picked up, only to find an item you had purchased a week ago and forgotten about? Sometimes shopping and cooking for two or three can be a bit of a challenge when it comes to using all the ingredients before they go bad. When you’re trying to stay within a budget, buying ingredients in bulk that can work for multiple meals is a great way to save some cash! To get you started, check out this week’s in-season recipe

 

Pasta with White Beans and Summer Squash
As a perfect summer dinner or picnic dish, this recipe is light but packs a ton of color and flavor! With only a few simple ingredients, this meal is inexpensive and also easy to make. It even features our favorite seasonal veggies you can buy right at the market: summer squash and zucchini. PLUS, the leftover ingredients from this meal are perfect for preparing another tasty dish to help save some money and prevent food from going to waste.

Nutrition InformationPer Serving: 470 calories (130 from fat), 14g total fat, 5g saturated fat, 25mg cholesterol, 710mg sodium, 67g carbohydrate (12g dietary fiber, 9g sugar), 20g protein
Recipe from the Whole Foods Market!
Pasta with White Beans and Summer Squash

Ingredients

1/2 pound whole wheat farfalle or fusilli
4 small zucchini and/or yellow squash (about 1 lb), halved lengthwise and thinly sliced
3/4 cup 365 Everyday Value® Feta Cheese Crumbles
1/4 cup Greek or Italian dressing
1 (15 ounce) can 365 Everyday Value® Organic Cannellini Beans, rinsed and drainedPreparation
Bring a large pot of water to a boil. Add farfalle and cook until just al dente, 8 to 10 minutes. Meanwhile, arrange zucchini in the bottom of a large colander. To drain, pour pasta and its water over vegetables and let sit for 2 to 3 minutes. Transfer contents of colander to a large bowl, add cheese, dressing and beans and toss well. Serve warm or cold.
Keep in mind: you can use any brand you want…always compare prices to get the best deals! And don’t forget to store leftovers!
 Check Out the Other Awesome Recipe to Cook-up Those Leftover Ingredients
Trying to SHOP at the Market and COOK on a Budget?Do you want to incorporate fresh produce into your meals without breaking the bank?Come to The Bushel Basket Farmer’s Market
Saturday, July 27th
For a FREE Cooking Demonstration from 
Peter Di Lorenzi of the Chelsea Community KitchenStop by for FREE Samples, Information on Smart Shopping and More!

We are happy to kick off the Double Up Food Bucks Program (July to October), along with Prescription for Health (starting July 13th) and the Supplemental
Nutrition Assistance Program (also known as Bridge Cards)
Please visit the market information table for specifics on the programs!
For more information on Prescription for Health: Visit Faith in Action and the Prescription for Health websites!  We’ll have healthy market recipes available to inspire you as you fulfill your Prescription for Health goals.You can also visit the market information table for specifics on the programs!
Music by Bliss starts at 10:00 am!

Cooking on a Budget


Use Ingredients for Multiple Meals

Remember that zucchini and feta you used to create the in-season pasta dish? Well, with those leftovers, why not make an entirely different meal? Try making this Zucchini Feta Pie, with only three additional ingredients! It’s simple, delicious, and works to keep your budget in check!

Zucchini Feta Pie

Ingredients
5 small zucchini (about 1 1/4 pounds), divided
3 tablespoons all-purpose flour
3 eggs
1 (6 ounce) container Greystone Creamery Feta Cheese Crumbles, divided
1 frozen (9-inch) regular or whole wheat pie crust

Preparation

Preheat oven to 350°F. Very thinly slice one zucchini and set aside. Grate remaining zucchini, firmly squeezing it by the handful to remove as much liquid as possible.

In a large bowl, whisk together flour and eggs. Reserve 1/2 cup cheese, and then stir grated zucchini and remaining cheese into egg mixture. Transfer to pie crust, top with sliced zucchini (arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50 to 55 minutes. Set aside to let cool, and then serve warm or cold.
Recipe from Whole Foods Market!

 

 

 

Utilize tasty, affordable market greens to make this satisfying dish!  Get a free sample at the market this week!

Greens and Potatoes with Garlic

A basic Mediterranean quick technique for turning healthy greens into a flavorful and substantial side dish…..sweet potatoes make it even healthierIngredients

 

1-4 tbsp Extra-virgin olive oil [to diet or to taste]
2-3 medium Baking or sweet potatoes, scrubbed, NOT peeled
1-2 bunches or 1 bag frozen Any green [leafy greens, broccoli, green beans, etc.]  [always wash any fresh vegetables]
to taste Salt & pepper
2-4 cloves Peeled garlic [or to taste]

 Preperations

 

Boil greens [chopped if needed] in lightly salted water until nearly done to your taste [omit salt if you are on very-low or salt-free diet, but a little salt enhances flavor a great deal]
Bake potatoes in microwave or oven — or boil — until slightly more than done.  Set aside
Drain greens in colander and set aside
While greens boil,  prepare garlic-infused olive oil:
Heat olive oil in thick-bottomed pan over low heat
Cut the peeled garlic cloves into large chunks [only 2-3 chunks per head]
Heat garlic in olive oil, turning and stirring them occasionally, until they are rich golden but not browned
At this point, the oil is very well infused with garlic flavor.  Remove garlic chunks [if you do not want to risk eating a chunk] of else leave them in the oil and warn people to look out for large golden chunks of garlic  —  this is hard to do with the potatoes there too
Add greens to the infused oil over medium heat and toss towell coat the greens
Chop potatoes [with skins on] into bite-size slices or pieces and add to greens, tossing well so that potatoes pick up the remaining oil and juices

 

TIPS:

  • In this particular recipe, the oil is strongly infused with fresh garlic flavor, so a little oil carries a lot of flavor punch, but some oil is required to pick up the garlic flavor.

 

  • You may use any oil, but extra-virgin olive oil has much more flavor than others, and has beneficial effects on HDL cholesterol levels in the blood.

 

  • With heartier-flavored greens such as Swiss chard, green beans, rapini, turnip greens, etc., a chopped tomato or two added to the oil will spread and carry the flavors and provide the potatoes with more juice to soak up.

 

  • Squeezed fresh lemon juice can also enliven this kind of vegetable preparation.

 

  • Cook greens to your desired level of doneness, but with more solid greens  [broccoli, green beans, etc.], slightly longer cooking than currently fashionable al dente tastes releases more flavor and helps absorption.

 

  • In this kind of dish, potatoes that are on the verge of falling apart are better than slightly underdone  —  their function is to absorb flavors and, by beginning to break up, to spread  and attach them into the greens.

Serves 4-6

Total time:  10-20 minutes

 

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New Vendor Offerings this Week:


Seasonal Vendors

 

Ingredient for In-Season Recipe

 

Back Forty Acres –  Meats / Poultry / *Eggs, all raised naturally
Beverly’s Crafts and More – Pillows, baked goods, body cream, soap, granola, tarts and pies
Chandra June – Jewelry and garden art
Frog Hollar Farms – Produce, home-baked breads and cakes, crafts, cut flowers, and more
fresh – Locally roasted coffee beans
Greystone Farm & Creamery – Cream cheeses, camembert style cheeses, feta, and gouda, and manchego style cheeses from the sheep’s milk.
H & H Sugarbush – Maple syrup, maple cream, maple candy, maple nuts, popcorn
Heim Gardens – Perennials, annuals, hanging baskets, planters, produce (carrots, summer squash, onions, snap peas)
Kapnick Farms: Tart cherries,  raspberries, peaches, blueberries, maybe baking apples, fudge and baked sweet rolls
Greystone Creamery: feta*, possibly ricotta, Man-chel cheese, possibly cow Gouda, Chelsea-cam, Rosy-cam, blue Man-chel, sheep Gouda, butternut, garlic pepper and plain cream cheese.
La Baguette – French breads and baked goods
Janet’s LLC: grilling rubs, jam, flavored nuts, suckers, cajun butter, spices to make flavored butter, U-M and MSU “dammit dolls,” and greeting cards.
Mama Mo: hummus and seitan. Hummus flavors include ginger squash, tan/cran orange, sesame chive satay, kalamata rosemary, black pepper walnut, roasted pepper, horseradish, roasted garlic, traditional, lemon zest, curry lime, tomato basil, onion dill, roasted beet, wasabi, jalapeno, chipotle. Seitan flavors include: nuggets, traditional, fajita strips, Italian fennel sausage, breakfast sage sausage, vegan BBQ, BBQ, roast.
Merkel Gardens & Greenhouses – Hanging baskets, flats and produce (tomatoes, greens, onions)

Myer’s Blackberry Farm – blackberries, raspberries, jams and vegetables
Ruhlig’s Produce – Wide variety of vegetables and cut flower
Stone Hearth Breads and Bakery: pumpernickel, German rye and German rye seeded, Italian Milano, honey whole wheat, San Francisco sourdough, assorted cookies and buns, four-cheese pepperoni rolls, spinach feta cheese bread, multi-grain bread, country loaf, cheese bread, rosemary herb and tomato basil bread, four-cheese bread sticks, jalapeno cheese bread and assorted sweet breads — including cinnamon, cinnamon raisin, strawberry white chocolate, peach pecan, wild blueberry cream cheese, Reuben rolls, and bacon cheddar beer bread.
Tantre Farm – Organic Produce:  Arugula, Beans (Green, Yellow), Beets (Chiogga, Red, Long Root), Cabbage (Green, Red), Chard (Swiss), Collard Greens, Cucumbers, Eggplant, Fresh Garlic, Kale (Curly, Lacinato, Red Russian), Leeks, Lettuce,  Onions, (Green, Summer), Peas (Snap, Snow), Peppers (Hot), Potatoes (Red), Raspberries (Red), Spicy Greens, *Squash (Summer), Tomatoes (Cherry, Green, Plum) and *Zucchini (Yellow, Green)
Tasty Bakery – Gluten-free baked goods – NEW!
Zatkovich Pastures – Grass fed beef, *eggs, poultry – NEW!

Daily Vendors

 

Anna’s Handmade and Homegrown – Knit goods and produce
Johnny Secreto – Pasta sauce, BBQ sauce and BBQ rubs (plus apparrel) – This weeks special is a pasta sauce and pasta combo for $10, saving you $2!
Milos Creations – Baby clothes, chlldren’s accessories
The Happy Peasant – Handmade soaps, granola and produce

Get to Know Your Vendor – LA Baguette

La Baguette is a new business opened June 2011,under the 2010 Cottage Food law, a progressive piece of legislation designed to help the small entreprenuer. Suzanne Murray and Lisa Carolin live in Loch Alpine as does Nikki, the inspiration for LA Baguette’s logo. They bake baguettes in their home kitchen nearly every day and are pleased to deliver fresh, hot baguettes to your door. As one happy customer recently told us, “It doesn’t get more local than this!”Suzanne (pictured on the left) is a retired French teacher who, before her teaching career lived in Paris. She also has over 30 years experience in food service, most of which was at the Earle restaurant in Ann Arbor. Lisa (peeking out behind Nikki) is a journalist and author. She currently doubles as boulangere (baker) and reporter. Nikki, Lisa’s West HIghland Terrier, is enjoying her new found modeling career as well as a bit of baguette now and then.

For all the best in-season, summertime foods and recipes, stay tuned for the weekly installments of the

Chelsea Farmers Market Newsletter