U of M Family Practice Center Parking Lot, Chelsea Community Hospital campus, 775 S. Main St. – Follow the signs!
Wednesday, 2:30 – 6:00 pm
Move More at the Market Events– Sign up for the Chelsea Community Hospital Healthy Communities Walking Program and receive market bags, walking maps and join a walking groups that meet at the market every week. Join us at 4:00 pm and 5:00 pm by the Move More at the Market Sign! Look for the balloons!
We’ll also have a chalkboard and kids activities at the information tent this week!
Last but not least, we’ll be giving away our “money tree” – a blooming branch of origami money – to a lucky winner who has signed up for either the “Friends of the Chelsea-Area Markets” membership or the Chelsea Community Walking Program! Come to the information table to sign up and win!
2014 brings back your favorite vendors … and more!
We hope you’ll be back to join us too!
THE BUSHEL BASKET 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 protected]
The Market is looking for VOLUNTEERS.
Contact [email protected]
Marks Farms and Greenhouse will have flower arrangements, herbs, strawberry plants and vegetable starter plants.
Hoop house vendors like Needle-Lane Farm and Family Circle Centennial Farm will have early spring greens, like spinach and kale., MeiQuing choy, arugula and rainbow chard.
Guthrie Gardens has blueberry plants, asparagus starts, hanging baskets, perrenial and annual flowers.
The Enrichment Center has soap, wooden toys, lettuce and more!
Kapp Bakeries will have pretzels, herbs, oatmeal raisin cookies, chocolate chip cookies and snickerdoodle cookies.
Kapnick’s has cider, apples, whole grain bread, fresh nut butter and jams.
Janet’s LLC has gingered peanuts, along with spicy, spanish and regular, plus something for your sweet tooth with chocolates and caramels.
Golden Fleece Farms and Lutchka Angus and Farm Market will have eggs. Golden Fleece has hamsteak and lamb, with beef coming in June!
What’s in season in Michigan:
Hoop house spring greens
Golden Fleece Farms – We are now selling lamb and pork by the cut
Marks Farms and Greenhouse – Seasonal produce and plant starters, maple syrup
Guthrie Gardens – Perennials, flowering shrubs and small trees
Kelly Farms – Maple syrup
Family Circle Centennial Farms – Honey, sesonal vegetables (spring greens,
Good Times Kettlecorn – Start in June – Fresh kettlecorn!
Pregitzer Farm Market – Seasonal vegetables and plant starters
Lutchka Angus & Farm Market – Seasonal vegetables (Onions, eggs, asparagus,rhubarb), flowers
Bunch O’ Pines/Devulder’s Farm – Seasonal vegetables and fall raspberries
Janet’s LLC – Chocolate treats, trail mixes, jams, and other sweet and salty snacks
Stonehearth Breads – Crusty, artisan breads made from scratch without preservatives, including herb, cheese and fruit flavors
Bordine Farms – Cut flowers, including gladiolas, pin cushions and dahlias (starting in June)
Kapnick Orchards – Apples (from last year’s bountiful crop), Asparagus, Strawberries (coming soon) and sweetbreads, jams and cider.
Mama Mofoods – Hummus and seitan.
Greystone Creamery – Feta, possibly ricotta, Man-chel cheese, possibly cow gouda, Chelsea-cam, blue Man-chel, sheep gouda, butternut, garlic pepper and plain cream cheese.
2nd Hand Fancy – Framed art, jewelry, garden art (May 28th, monthly after)
Flying Dragon Arts – Bead and ribbon jewelry (May 21st, monthly after)
Lutz Orchards (Sept. and Oct.) – Vintage apple varieties
Needle-Lane Farms (May) – Early season greens, onions.
In Season Recipes of the Week – Breakfast Foods!
Rhubarb Waffles with Rhubarb Sauce Recipe
These light and crispy rhubarb waffles are made with whole-wheat flour and egg whites and topped with a sweet and tangy rhubarb sauce. If there’s any sauce left over, drizzle it on a scoop of frozen yogurt.
1 1/4 pounds rhubarb, trimmed and diced (1/4 inch), about 5 cups
1 1/2 cups sugar
3 large egg whites
1 1/4 cups nonfat milk
1 1/2 tablespoons canola oil
1 1/2 cups all-purpose flour
1/4 cup whole-wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
To prepare sauce: Combine rhubarb and 1 1/2 cups sugar in a medium saucepan and bring to a simmer over medium-low heat. Cook until the rhubarb is tender and translucent. Transfer about 1 cup of the rhubarb to a small bowl with a slotted spoon, and reserve for the waffle batter. Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, 5 to 7 minutes.
To prepare waffles: Whisk egg whites in a large bowl until frothy. Whisk in milk and oil. Stir in the reserved 1 cup cooked rhubarb. Sift all-purpose flour, whole-wheat flour, 3 tablespoons sugar, baking powder and salt into a medium bowl. Gently stir the dry ingredients into the egg-milk mixture just until moistened.
Preheat a waffle iron. (If your waffle iron is not nonstick, brush it lightly with oil.) Fill the iron about two-thirds full. Close and cook the waffles until they are nicely browned, about 4 minutes. Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch. Serve hot, topped with the rhubarb sauce.
More Info: http://www.eatingwell.com/recipes/rhubarb_waffles_with_rhubarb_sauce.html
Fun Rhubarb Facts!
One of the historical rhubarb plant facts, is that Ben Franklin is credited with being one of the first people to send rhubarb seeds to the American Colonies.
Rhubarb is low in calories, low in fat, cholesterol free, and is high in fiber, providing approximately 5 grams of fiber per cup of cooked rhubarb.
Rhubarb also contains vitamin A, potassium, and calcium. One cup of cooked rhubarb contains as much calcium as a glass of milk! (Calcium from plant sources is not as well absorbed by the body as calcium from dairy products, however.)
One of the important rhubarb plant facts to remember is that Rhubarb leaves are toxic (poisonous). They contain oxalic acid.
Some parts of the rhubarb plant have medicinal uses. In previous centuries, rhubarb was cultivated almost solely for its medicinal uses.
Fresh, tender rhubarb stalks can be eaten raw, but they have a tart flavor. If rhubarb is consumed raw, it is usually dipped in sugar. Now that’s a rhubarb plant fact that you might want to try for yourself!
Rhubarb is extremely easy to grow, and even the smallest home-owners yard can accommodate rhubarb plants! You will be provided with tasty, versatile rhubarb to create many amazing rhubarb dishes including breakfast, lunch, and dinner!
Rhubarb plants need very little care and attention and they usually do not suffer from diseases and pests.
More Info: http://www.rhubarb-central.com/rhubarb-plant-facts.html
Maple Quick Bread (from Jane Kelly, of Kelly Farms):
2 Tbsp melted butter
1 cup syrup
1 egg beater
1 cup zucchini, squash, carrot or other seasonal vegetable
2 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
Optional: 1/2 cup raising, 3/4 cup nuts
1. In a large bowl, mix butter, syrup, egg, and shredded vegetable.
2. In separate bowl, mix rest of ingredients.
3. Add dry to wet, beating often with each addition.
4. Pour into greased loaf pan and bake at 350 degrees for 1 hour.
5. Cool 10 minutes and remove from pan – makes one loaf.