September 3rd Bushel Basket Market Newsletter

Help Shape the Chelsea Walking Map!

Join Kelli Saunders from the Healthy Communities Walking Program as she gathers customer input on new walking routes for a Community Walking Map update!
Where
In the parking like of the U of M Family Practice Building (follow signs from Main St. and US 12) at Chelsea Community Hospital.
When
Wednesday, 2:30 pm – 6:00 pm
Events
Give your input on your favorite walking locations in Chelsea’s downtown!  We’ll be gathering community input on the current walking map and some new routes being proposed for downtown.

Double Up Food Bucks, Prescription for Health and WIC Project Fresh are back at both markets!  See our website for more information:  https://chelseafarmersmkt.org/assistance/


Double Up Food Bucks, WIC Project Fresh and Prescription for Health are back at both markets!  See our website for more information:  https://chelseafarmersmkt.org/assistance/.  For information on Healthy Food Access initiatives nationwide, please visit:  http://healthyfoodaccess.org/

 

THE BUSHEL BASKET 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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Forward this email your friends!
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The Market is looking for VOLUNTEERS.
Contact [email protected]

Thanks to Chelsea Update for this detailed vendor list and photos!

Kapnick Orchards: Peaches, blueberries, sweet cherries,  nectarines, Paula Red apples, Ginger Gold at the end of the month, green beans, potatoes, pie, peanut, cashew and almond butters, assorted varieties of bread, sweet rolls and fudge.  Plums in September.

Greystone Farm and Creamery: feta, plain and garlic cream cheese, feta, grated butternut, ricotta, grated man-chel, cow gouda, sheep gouda and butternut by the piece, maybe horse radish-bacon cream cheese, maybe Rosy-Cam and Chelsea-Cam.

Lutchka Farm: Kale, lettuce leaf basil, basil, parsley,  corn, beets, summer squash, zucchini, slicing and salad cukes, green and red cabbage,  yellow, red and sweet onions, white cooking onions, maybe radishes, potatoes, red and yellow peppers, heirloom tomatoes, hot peppers.

Stone Hearth Bread & Bakery: Artisan breads made from scratch with no preservatives. San Francisco sourdough, cheese sticks, rosemary herb, Asiago Kalamata bread, Polish pumpernickel, country loaf, apple cinnamon, red raspberry and dark chocolate, strawberry and white chocolate,  blueberry cream cheese, multi 8-grain, Italian, honey whole wheat, German rye, zucchini, spinach feat bread, bacon-cheddar bread, cookies, brownies, habanero-jalapeno pepperoni rolls, four cheese pepperoni rolls, soft three-cheese pretzels, soft three-cheese jalapeno pretzels made with no lye.

Guthrie Gardens:  lots of perennials coming in bloom including newer varieties of Echinacea (cone flower) , flowering shrubs, specimen trees, evergreen trees, dawn redwoods, Japanese maples, oregano, hydrangea, “Plant skydd” organic deer, rabbit and vole repellent.

Needle Lane Farm: Beets, cukes, kale, lettuce, salad mix, spinach, collards, maybe turnips, peppers, maybe corn, tomatoes, green beans, maybe snap peas and snow peas, sweet basil, honey, onions, summer squash, zucchini, sunflower bouquets, parsley, bay leaves, potatoes, broccoli, cabbage, jalapenos, strawberries, tomatillos.

DeVulder’s Farm:  cut flowers, arugula, radishes, pickling cucumbers, seedless cukes, cilantro, dill, sweet peppers, yellow and red cherry tomatoes, potatoes, green and yellow beans, red potatoes, beets, cabbage, kale, carrots.

Marks Farm and Greenhouse: peppers, Swiss chard,  salad cukes, slicing cukes, garlic, fresh kale, shallots, leaks, red and golden beets, green and purple kohlrabi, broccoli, red and yellow sweet onions,  new potatoes, cabbage, collard greens, zucchini and summer squash,  white and bicorn corn, broccoli, cherry and garden tomatoes, pattypan squash.

Janet’s LLC: pecan and cashew brittle, flavored peanuts from mild to hot, salted caramels, jams, pretzel mix, caramel corn, nut bars, cross-stitch greeting cards, Dammit dolls, grilling rubs, lemon eucalyptus lotion.

Pregitzer Farm Market, LLC:  zucchini, summer squash, sweet corn, green beans, pickling cukes, black and white eggplant, sweet, hot and bell peppers, kale, tomatoes.

Kapp’s Bakery:  snicker doodle, peanut butter, chocolate chip, oatmeal raisin cookies, rice krispy treats, soft pretzels, zucchini bread, green beans, yellow and green summer squash, zucchini, green peppers, tomatoes, cukes.

Kelly Farms: maple syrup.

Golden Fleece Farm, LLC: grass fed beef including brats, Italian sweet sausage, ground beef patties, short ribs, beef liver, pasture-raised chickens soup bones have arrived.

Eisenhower Center: “Essentials” soap, lip balm, pens, seeds, soy candles, body, hand lotions and sanitizer, assorted wooden toys and puzzles and pens, bird houses, seeds, flower pots with tulips, build your own $12 tins with assorted Essentials line inside, handmade metal items, assorted vegetables.
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.Family Circle Centennial Farm: scallions, carrots, kale, purple and green beans,  cherry tomatoes, slicing tomatoes, garlic, honey, cukes, maybe summer squash, potatoes, maybe eggplant, tomatoes, green peppers, onions, hot peppers, leeks, celery, assorted herbs, spinach.

Bordine Farms: mixed cut flower bouquets with recycled containers, dahlias and gladiolas.

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In-Season Recipe:

Vendor Profile:  Devulders Farm

By Elizabeth Richardson

The DeVulders farm is located in Grass Lake and is run by Pat, her husband, Ralph and son, Hector.

They have 11 acres and 6 greenhouses. By Pat’s count, they grow over 50 different types of vegetables, veggie plants and herbs in the spring and 10-12 different varieties of flowers.

The sunflowers and the radishes they have are perhaps their best sellers.

Pat says, “I’ve been farming all my life, just like my parents.”
Pat is in charge of harvesting the vegetables and flowers with the help of 3 part time workers and bringing them to market.This second generation farming family splits the duties. In the springtime, Ralph and Hector will cultivate the land, do the fielwork and then will help with the harvest.
Besides selling at the Chelsea Wednesday market they also sell in Ann Arbor and Saline. Pat likes to sell at farmers markets because she says, “there is more control and you don’t have a middleman.”

assorted-vegetablesTo Pat, being a farmer is much more than just planting, harvesting and selling. She says she is a jack-of-all-trades and does it all and even has to fix farm equipment when it breaks down

The DeVulders make sure that they have a continuous crop of their best sellers by planting the same crop every few weeks so it is always fresh to market.

You can find Pat DeVulder on the back row of the Chelsea Wednesday Market Basket market.

Stop by and check out her wonderful fresh vegetables and flowers.