October 29th Bushel Basket Market

Last Day of the Season!

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
Come stock up on pumpkins and halloween decorations!

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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[email protected]
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The Market is looking for VOLUNTEERS.
Contact [email protected]

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

 

apples-2Kapnick Orchards: Paula Red, McIntosh, Honey Crisp, and Jona-Mac  apples, Ida Red, Bosc pears, maybe Anjou pears, apple cider, potatoes, pie, peanut, cashew and almond butters, assorted varieties of bread, sweet rolls and fudge.

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: Brussel Sprouts, beets, green, yellow, red sweet peppers, cabbage, sweet potatoes, acorn, butternut, and buttercup squash, pie pumpkins, gourds, Indian corn, corn stalks, pumpkins.

Stonehearth Bread: Breads and baked goods.  Please find them locally at Polly’s Country Market!

onionsNeedle-Lane Farm: kale, lettuce, salad mix, spinach, collards, peppers, eggs, maybe snap peas and snow peas, honey, onions, parsley, bay leaves, broccoli, cabbage, jalapenos,  tomatillos, dill,  green onions, celeriac, winter squash, pumpkins, gourds, Sunchokes.

Marks Farm and Greenhouse:Peppers, Swiss chard,  garlic, fresh kale, shallots, leaks, red and golden beets, red and yellow sweet onions, hot onions, new potatoes, collard greens, squash, 10 varieties of winter squash, eggplant, gourds, pumpkins.

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, fudge.  Halloween treats!

Pregitzer Farm Market, LLC:  winter squash, black, white and purple globe eggplant, lots of peppers, kale, cabbage, melons, red seedless and orange watermelon, potatoes, broccoli, pie pumpkins.

Kapp's-BakeryKapp’s Bakery:  snicker doodle, peanut butter, chocolate chip, oatmeal raisin cookies, rice krispy treats, soft pretzels, zucchini bread and dried herbs.

Golden Fleece Farm, LLC: grass fed beef including ground beef, short ribs, beef liver, soup bones, roasts, steaks, oxtail, patties.

Family Circle Centennial Farm: garlic, honey, maybe carrots, potatoes, onions, assorted herbs, spinach, beets, Brassica mix, lettuce mix, sweet potatoes, winter squash, and cabbage.

In-Season Recipe: 

Pumpkin GranolaWhat to do with all those pumpkin seeds and the pumpkin itself after Halloween?  Read on.

Ingredients:

  • 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
  • 1 1/2 cups rolled oats*
  • 1/4 cup ground flaxseeds
  • 1/4 cup pepitas (dried pumpkin seeds)
  • 1/4 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/4 cup real maple syrup (or honey)
  • 1/4 steamed pumpkin, pureed
  • 1 tsp oil (coconut or canola)
  • 1 tsp pumpkin spice (or more to taste)
  • 1/4 tsp cinnamon
  • pinch kosher salt
  • 1/2 tsp vanilla extract

Directions:

Preheat oven to 325° F.

Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and addthe ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spreadback onto a baking sheet and bake an additional 20 minutes, or until golden.

Recipe from:  http://www.skinnytaste.com/2012/09/easy-pumpkin-spiced-granola.html