August 16th Chelsea Farmers Market Newsletter

Where
NEW LOCATION!   Main St., across from  the Police Station, downtown Chelsea near Palmer Auto
When
Saturday, 8:00 am – 12:00 noon
Events
A representative from The HomeGrown Festival, a grassroots community event showcasing the best of our regions locally grown food, drink, music and fun, will be at the farmers market talking about their work to celebrate and improve our food system. The HomeGrown Festival will be held on September 6th, from 6pm to 10pm in Kerrytown at the Ann Arbor Farmers Market.
Music
Dorkestra is back with market music starting at 10:00am!

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/

THE CHELSEA FARMERS MARKET IS THE PLACE TO BE!
Watch for our weekly emails.  We’ll tell you what’s up at the Market.
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The Market is looking for VOLUNTEERS.
Contact [email protected]

Seasonal Vendors (Details provided by Chelsea Update): 

Kapnick Orchards:  Kapnicks will have peaches,  nectarines,  blueberries,  sweet cherries,  Paula Red apples,  potatoes,  baked goods;  nut butters

Fudge

Affeathermations: Natural media, earthwork arts and crafts for ceremony or celebration, medicine wheels, Chakra Wheels, smudge. New items each week.

Bordine Farms:  Fresh cut azalias, dahlias, pin cushions and more!

Chandra June:  Stone and precious metal jewelry (weather permitting).

Country Hills Pottery: Functional stoneware pottery. All pieces oven, microwave and dishwasher safe. New magnifier for smart phone for music and ringing.

Debbie’s Bead Design: Simple, easy-to-wear jewelry. Delicate, colorful, sparkling handmade woven and strung bracelets, necklaces and earrings.

Two Track Farms: Italian breakfast sausage, breakfast sausage,  kielbasa, pork chops, shoulder roasts, carrots, garlic, kale, potatoes, pasture-raised chickens, eggs, onions, tomatoes, cukes. Thanksgiving turkey sign-up soon with more information coming.

Goetz Greenhouse and Family Farm: Hoop house and field tomatoes, fresh flower bouquets, Yukon Gold and Red Pontiac potatoes, zucchini , eggplant, yellow squash, fresh basil, curly kale, golden and red beets, Swiss chard, carrots, Spanish sweet onions, cucumbers, cabbage, garlic, green and wax beans, white, purple, red  and green peppers. French fingerling potatoes – golden and pink inside, Red Thumb fingerling potatoes (red inside and out), Australian crescent and maybe Ozzett potatoes, which are great for baking.), sunflowers, egg plant, corn, melon, watermelon.

Frog Hollar Farms: raddishs, cucumbers, zucchini, blueberries, cabbage, sweet cherries, green beans, beets, green peppers, tomatoes, peaches, plums, Roma beans.

Rulig’s Produce: Collards, kale, broccoli, Swiss chard, maybe radishes, cucumbers,  pickling cucumbers,  Patty pan squash, round zucchini, summer squash, kohlrabi, maybe green and yellow beans, cut flowers, pole beans, corn, cabbage and red cabbage, green, purple and yellow  peppers, maybe banana, sweet,  Hungarian, Anaheim and Cherry bomb (hot) peppers, grape tomatoes, white and orange cauliflower.

Tantre Farm: All organically grown. Arugula, Beans (Green, Yellow), Beets (Cylindra, Red), Blackberries (tentatively), Cabbage (Green, Red), Carrots, Swiss Chard, Cucumbers, Eggplant, Garlic bulbs, Kale (Green Curly, Lacinato, Red Russian), Leeks, Lettuce Heads, Mushrooms (tentatively), Onions (Sweet Red, Yellow), Peppers (sweet green bell, hot (variety), Potatoes (Blue, Red, Yukon), Raspberries (tentatively), Spinach, Squash (Patty pan, summer), Tomatoes (cherry/grape, green slicers, heirloom, sauce/plum, slicing), Watermelon. Zucchini (yellow & green)

Heim Gardens: Annuals, radishes, rhubarb, Swiss chard, assorted herbs, kohlrabi, carrots, broccoli, potatoes, zucchini, broccoli, cucumbers and pickling cucumbers, blueberries, tomatoes, onion, green peppers, beets and corn.

Merkel’s Gardens: hanging baskets, bedding plants, perennials, bouquets of cut flowers, yellow squash, zucchini, cukes, pickling cukes, and maybe beans.

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.

Not there Aug. 9: 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).

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: 100-percent grass-fed Dexter Beef in many cuts, including New York Strips, Short Ribs, soup bones, ground beef chuck roast, sirloin, stew meat, short ribs, NY strip, sirloin, ribeye, tonque, brisket, rump roast, pastured chickens fed with 100-percent organic feed – whole birds, bone-in breasts, thighs, legs, wings, livers, and feet; and of course eggs from free-range, organic-fed, heritage-breed hens.

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: 17 flavors of hummus – traditional, lemon zest, tan/cran orange, roasted pepper, tomato basil, onion dill, roasted garlic, roasted beet, chipotle, ginger squash, sesame chive satay, curry lime, kalamata rosemary, black pepper walnut, horseradish, wasabi, jalapeno; 8 flavors of seitan – traditional, nuggets, fajita strips, BBQ, vegan BBQ, roast, Italian fennel sausage, breakfast sage sausage. Pesto with the following ingredients: walnuts, Pecorina Romano cheese, organic basil, garlic and extra virgin olive.

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. For the next few weeks, there will be photography from Marcus Cook. Will not be there if it’s raining.

Daily Vendors:

Angie Godek and Sis:  Knit crafts.

Bristle’s Handmade and Homegrown: dried cookie and soup mixes, friendship bracelets, dishcloths, catnip toys, kitchen scrubbies, thermal cup warmers, also special order shawls, baby blankets, afghans, green beans, maybe radishes, fresh lemonade.

Tasty Bakery: Wheat free, gluten free, soy free organic, mostly vegan donuts, cookies, fruit and berry bars, brownies, maybe crackers and zucchini bread.

Dancy’s Fancy Butter: herb, garlic, lemon pepper, brown sugar and cinnamon, honey and cinnamon, and pumpkin – flavor enhanced butters.

Flying Hammer Forge:  Gates, garden railings, art, candle holders, lamps and ornaments.

In Season Recipe:

Gazpacho
Try this tasty no-cook recipe for late-season vegetables when the weather is hot

Ingredients:

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.