Flavorful Fall Fruits
This is a favorite comfort food of mine – and will give apple pie a run for its money.
1. Preheat oven to 350º. Cut apples in half and remove core and seeds with a small pairing knife or spoon.
2. In a small bowl combine butter, brown sugar, flour, oats and cinnamon. Spoon on top of the apple halves and sprinkle with cinnamon. Place on a cookie sheet and bake in the oven for 30 minutes. Serve warm with fat free whipped cream or low fat ice cream.
Cider Poached Pears with Yogurt and Slivered Almonds
A healthy, low-fat and satisfying dish that’s as simple as it is fancy.
1 cup apple cider
1/2 freshly squeezed orange juice
1 vanilla bean, split length ways
1 cinnamon stick
2 star anise
2 Bosc pears, peeled, halved, and cored
1 teaspoon orange zest
1/2 cup 2% Greek yogurt
1 teaspoon orange zest
1 1/2 tablespoons sliced almonds, toasted
1. In a small pan over medium-high heat, bring cider, orange juice, vanilla bean, cinnamon stick, and star anise to a boil
2. Place pears face down in the pan. Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes.
3. Once pears are tender, kill heat and let cool in pan. Remove to serving plates and set aside.
4. Over medium heat, reduce remaining poaching liquid to a glaze. Pour over pears.
5. Mix orange zest with yogurt. Dollop equally on pears.
6. Sprinkle almonds over yogurt. Serve.
1 cup all-purpose flour, plus more for skillet
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup plus 2 Tbsp sugar
1 large egg
1/2 cup low-fat buttermilk
2 ripe medium plums, thinly sliced
1. Preheat oven to 375 degrees. Butter an 8-inch ovenproof skillet (preferably cast-iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. Beat butter and 3/4 cup
Fall Raspberry Salsa
1. Combine all ingredients in a small saucepan and simmer together over medium low heat, stirring gently, for only 3 to 5 minutes to incorporate flavors, then remove and chill at least 90 minutes.
2. Serve and enjoy!
3. Covered and refrigerated, this salsa should keep for about 7 days. Makes a nice grilling sauce for chicken breasts and fish, or incorporated into a chili.
Eat Your Antioxidants this Fall
The season’s produce is full of antioxidants, a type of phytochemical that can help prevent illness and thought to help with everything from the common cold to heart disease and cancer. They’re nature’s way of keeping you healthy! Here are some of the important phytochemicals you’ll be taking in when you eat the fruits and vegetables of fall’s harvest.
They are antioxidants that decrease damaging free radicals in your body and also serve as a source of Vitamin A. Beta-carotene, alpha-carotene, betalains, lycopene, lutein and zeaxanthin are all types of carotenoids and each provides a unique
Polyphenols & Flavonoids
Eat apples, pears, garlic, leeks, pomegranates, and red grapes and drink tea to get your flavonoids.
Polyphenols and flavonoids protect cells from oxidative damage and also seem to work specifically on blood vessels to prevent rupture.
Eat cranberries, cauliflower, leeks, beets, endive and grapes for Vitamin C.
Vitamin C, also known as ascorbic acid, is a water soluble vitamin as well as a powerful antioxidant. Like other antioxidants, Vitamin C protects your body from oxidative stresses.
New Vendor Offerings this Week:
* Ingredient for In-Season Recipe
Beverly’s Crafts and More: Pillows, baked goods, body cream, soap, granola, tarts and pies. (Not at the market 10/19)
Frog Hollar Farms: Produce, home-baked breads and cakes, crafts, cut flowers, and more
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 (Not at the market 10/19).
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)
Stone Hearth Breads and Bakery: Due to an accident in their bakery, Stone Hearth will not be able to make it to the market on 10/19 and 10/26.
Tantre Farm: Assorted Organic Produce and Flowers, including: Arugula, Beans (Green, Romano (flat), Tongue of Fire, Yellow), Beets (Chioggia, Golden, Red), Broccoli, Cabbage (Green, Red) Carrots,Cauliflower (Cheddar), Cauliflower (Romanesco), Celery, Chard (Swiss), Collard Greens, Edible Flowers (nasturtiums), Eggplant, Garlic bulbs, Kale (Green Curly), Kale (Lacinato), Kale (Red Russian), Leeks, Mushrooms, Onions (all kinds), Peppers (sweet green bell, hot (mixed), Sweet (mixed), All Blue, Fingerling, Red, Yukon), Pumpkins (pie), Radishes (Nero Tondo (spicy black), Watermelon (red meat), *Raspberries (Golden, Red), Salad Mix, Spicy Greens, Spinach, Squash (Winter (mixed)), Sweet Potatoes, Tatsoi, Tomatoes (maybe)
Dancy’s Fancy Butter – Sweet and savory flavored butters.
Fairview Studios – Fairview Studios will have last-of-the-season smudge, fans, and rattles for fall abundance ceremonies, and medicine wheels and harvest wreaths for gifting (or keeping!)
Gerald Gasche – *Fall raspberries.
For all the best in-season, summertime foods and recipes, stay tuned for the weekly installments of the
Chelsea Farmers Market Newsletter