Chelsea Farmers Market: September 21st, 2013


Fall Favorites

The air is starting to turn crisp, and some of the leaves are turning – fall is here!  To celebrate, we’d like to highlight some recipes featuring squash, apples and seasonal ingredients from the farmers market.  In this newsletter, we also want to help de-mystify the common terms for some of the local food lingo you might be hearing, and let you know some good resources to learn more about contributing to the health and preservation of local agriculture.

Some of our favorite fall ingredients:

Butternut Squash:
  • Why it is great:  high iron, potassium, magnesium & fiber, + excellent source of vitamins B6, A & C, carotenoids & beta carotene
  • Health Benefits:  supports heart hearlth, proper functioning of the nervous and immune system, and helps protect against heart disease & cancer.
  • How to select and store:  look for squash with hard skin, free of bruises or mold, with a fat neck and small bulb, and heavy for  its size.  Do NOT refrigerate butternut squash, they have a long shelf life and become sweeter with time.  Place in a cool, dry, dark place for a month.  Peeled, it will keep for 2-5 days, refrigerated.
  • Tips for Preparing:  Peel the squash after roasting rather than before, cut off the top, cut in half lengthwise, scoop out seeds.

Butternut Squash & Black Bean Chili

INGREDIENTS

2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced and finely chopped
1 butternut squash, cubed
2 cans low sodium/no-salt-added black beans (drained & rinsed)
1 can diced tomatoes (low-sodium or no-salt-added)
2 Tablespoons chili powder
2 teaspoons cumin
4 cups low-sodium vegetable broth
Salt & pepper, to taste

DIRECTIONS

1.  Peel, seed & cut squash into 1-inch cubes.  Peel & dice onions & finely chop garlic.  Rinse and chop bell peppers.2.  Rinse beans under cool running water & drain liquid.3.  Cook (saute) diced onions, garlic, squash & bell peppers in fry pan/skillet over medium heat until browned & soft.

4.  After about 10 minutes, add all other ingredients.  Bring to a simmer for 15 minutes, then enjoy or let simmer over low heat until ready to serve!

Tip:  try serving chili in mini-pumpkins or acorn squash for a fun, fall main course!

From:  Prescription for Health

Apples:

  • Why it is great:  Packing in quite a bit of soluble fiber (4 grams per medium apple) for a modest amount of calories (95) makes apples a filling, sweet snack. Plus, a medium apple counts as 1 cup of fruit, so after eating one you’re well on your way to meeting your daily fruit quota (around 2 cups for adults on a 2,000-calorie diet). They also are a good source of immune-boosting vitamin C (providing 14% of the Daily Value).
  • Health Benefits:  Supports a healthy immune system, and can help to control portions with high fiber content, keeping you full longer.
  • How to Select and Store:  There are many varieties of apples at the farmers market (Northern Spy, Honeycrisp, McIntosh are just a few).  Ask a farmer to tell you if they are a “baking apple” or an “eating apple” to get a sense of sweetness level.  Look for firm, but don’t be turned away by a few blemishes – many farmers at the market don’t wax apples (like at the grocery store) and use fewer or no pesticides, so some markings might occur.  Store in you fridge, or in a cool dark place that is away from potential pests.
  • Tips for Preparing:  Peel apples if preparing for pie or for applesauce.  Eat with peels for best nutritional benefits!

Apple, Leek and Butternut Squash Gratin

INGREDIENTS

3 Tablespoons extra virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry or white wine
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala or Cortland, peeled, halved, cored, and cut into 1/8-inch thick slices 1/2 cup freshly grated Parmesan cheese

DIRECTIONS

  1. 1.  Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.2.  In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.3.  Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.4.  Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

    From:  http://www.marthastewart.com/344010/apple-leek-and-butternut-squash-gratin

MARKET BASKET GIVEAWAY!

The second event this week will be the return of the market basket giveaway!  Take out quick survey and get entered to win a bag full of fall market prizes.

Music by Dorkestra starts at 10:00 am!

We are happy to kick off the Double Up Food Bucks Program (July to October), along with Prescription for Health (July to October) 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!

Tips for Exploring Local Food and Farms this FallMany farms in our area offer ways to learn about your local food, how it was made and what goes into sustainable agriculture.  Below are some experiential opportunities to get some hands on experiences!

  • Zatkovich Pastures offers tours of their sustainable chicken and beef farm, modeled on Joel Salatin’s Polyface Farm featured in the bestseller book, the Omnivore’s Dilemna.  Chelsea Community Kitchen will be leading a tour of their grass-fed, organic operation, which is truly fresh, local and free range.
  • Chelsea Community Kitchen holds seasonally inspired classes throughout the community – check their online calendar for the latest updates!
  • Visit Pregitzer Farm Market, LLC to enjoy some fun fall activities with the kids!  Their website has all the details on hayrides, petting farm, pumpkin picking, corn mazes and more!
  • Are you interested in starting your own food business this fall?  Check out Ypsilanti’s Growing Hope for details on their FREE “Building Blocks for Local Food Entrepreneurs” workshop series.
  • Do you have a bounty that you don’t know what to do with?  Terry Peyton is offering a course every Saturday, to learn how to can all your fall favorites to enjoy winter long:
Curious about what some of the local food “buzz words” are all about?  Check out this handy glossary of definitions from Cornell Cooperative Extension for answers:Local and Regional Food Systems Glossary

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:  Raw gemstone jewelry
Frog Hollar Farms:  Produce, home-baked breads and cakes, crafts, cut flowers, and more
fresh:  Locally roasted coffee beans.  Fresh will be featuring its weekly roasts with an intro to a our new roasters blend. Wally would also love to answer any coffee questions you may have!
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 (not at the market 9/21 and 9/28)
Heim Gardens:  Perennials, annuals, hanging baskets, planters, produce (carrots, squash, onions, broccoli green beans)
Kapnick Orchards: This week apple cider, caramel apples, pears, prune plums. The following *apples honeycrisp, gala, macs, empire, jonathan, cortland, jonamac. Assorted baked goods and fudge as well!
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 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 (their in!), raspberries, jams and vegetables
Ruhlig’s Produce:  Wide variety of vegetables and cut flower, including melons, corn, cabbage *peppers, and *squash
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, Beets (Chioggia – bulls eye, red), Blackberries, Broccoli, Cabbage (Green, Napa, Red) , Carrots, Swiss Chard, Collard Greens, Corn (Sweet), Cucumbers, Eggplant, Garlic bulbs, Kale (Green Curly, Lacinato, Red Russian), Kohlrabi, Leeks, Lettuce, Melons, Mushrooms (Shiitake), *Onions (Green, Red, Yellow, White, Red Long of Tropea), Pears, *Peppers (sweet green bell, hot -mixed, jalapeno, padrom, poblano/ancho, sweet romanian, sweet red bell, sweet red carman, shishito hot), Potatoes (blue, red, Yukon gold), Radishes (Easter egg), Raspberries, *Spinach, *Squash (Acorn, Butternut, Delicata, Kabocha, Spaghetti, Summer, Sunshine Kabocha, Winter – mixed),  Spicy Greens, Summer Squash, Tatsoi, *Tomatoes (cherry/grape, heirloom, sauce/plum, slicing), radishes (amethyst, pink beauty) Zucchini (green & yellow).

Tasty Bakery:  Gluten-free baked goods

Zatkovich Pastures:  Grass fed beef, eggs, poultry

Daily Vendors
Country Hills Pottery – Vases, bowls and more!
Debbie Diedrich – Beaded jewelry
Dancy’s Fancy Butter  – Sweet and savory flavored butters.
Fairview Studios – It’s time for the Autumnal Equinox!  Celebrate the arrival of the quieter seasons, introspection (Fall) and renewal (Winter),  with fresh smudges, fans, rattles, prayer arrows, and spirit shields.
Gerald Gasche – Homegrown fall rasberries.
Johnny Secreto – Tomato sauce, pasta, BBQ sauce and spice rubs – plus apparel!
Renovatio Studios – Rustic furniture and unique pieces made from reclaimed barn wood and antiques.

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

Chelsea Farmers Market Newsletter