LAST MARKET OF THE SEASON!
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.
Forward this email your friends!
Tell them to sign up with [email protected]
The Market is looking for VOLUNTEERS.
Contact [email protected]
Seasonal Vendors (Details provided by Chelsea Update):
Kapnick Orchards: Apple cider, donuts, several varieties of apples, pears, potatoes, pie, peanut, cashew and almond butters, assorted varieties of bread, sweet rolls and fudge.
Affeathermations: Natural media, earthwork arts and crafts for ceremony or celebration, medicine wheels, five varieties of smudge, Chakra Wheels. New items each week (weather permitting). You can find Affeathermations at the Ann Arbor Art Market on Sundays after the Chelsea Farmers Market closes.
Bordine Farms: Fresh cut azalias, dahlias, pin cushions and more!
Chandra June: Pretty jewelry using gemstones and precious metal. Earrings, bracelets, necklaces, key ring charms, anklets. (weather permitting).
Debbie’s Bead Design: Won’t be back the rest of the season – check back next year!
Two Track Farms: Carrots, garlic, kale, pastured raised whole chickens, potatoes, eggs, onions, peppers,Thanksgiving turkey sign-up.
Two Tracks has chicken, pork and turkey available for sale at the farm during the off season. They are located at:
11845 Orban Rd
Grass Lake MI 49240
Goetz Greenhouse and Family Farm: Spaghetti, butternut, buttercup, acorn squash, sweet potatoes and leeks, fresh flower bouquets, fresh basil, curly and dyno kale, red beets, field tomatoes, Swiss chard, broccoli, cauliflower, Brussel sprouts, spinach, carrots, Spanish sweet onions, cabbage, garlic, green and wax beans, fingerling potatoes – French, Red Thumb, and Austrian Cresant, winter squash, gourds, small pumpkins, Indian corn, mini straw bales.
Frog Hollar Farms: Radishes, cabbage, a variety of sweet peppers, tomatoes, apples, corn, beets, carrots, cilantro
Ruhlig’s Produce: This weekend we will have lots of fall things to decorate, winter squash, peppers, salad greens, cauliflower, cabbage, Brussels sprouts, kale, and Swiss chard.
Tantre Farm:All organically grown. Arugula, Beans (Green, Tongue of Fire), Beets (Cylindra, Golden), Bok Choy, Broccoli (Green), Brussels sprouts, Cabbage (Green, red), Carrots, Chard (Swiss), Collard Greens, Fennel Bulb, Garlic bulbs, Kale (Green Curly, Lacinato, Red Russian), Lettuce (Heads), Mushrooms, Onions (Sweet Red, Yellow,White), Peppers (hot mixed varieties, Sweet mixed varieties), Potatoes (All Blue, Butterball, Mountain Rose), Pumpkins (pie), Radishes (Pink Beauty, purple (Amythyst)) Salad Mix, Spicy Greens, Spinach, Squash, Winter (mixed varieties), Sweet Potatoes, White Tatsoi, Tomatoes (limited), Turnips (Hakurei White).
Heim Gardens: Radishes, Swiss chard, assorted herbs, carrots, potatoes, kohlrabi, zucchini, broccoli, tomatoes, onion, green and red peppers, beets, corn, leeks, okra, cabbage
Merkel’s Gardens: No longer at the market for the season.
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.
H and H Sugarbush: Michigan-made syrup, maple candy, maple sugar, maple cream (makes great fruit dip), maple-coated pecans and almonds (may not be at the market 10/25).
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: No eggs at the market this week. Pastured chicken is still available! Zatkovich Pastures products can be found in the off-season at Argus Farm Stop in Ann Arbor, and at Foods for Living in East Lansing.
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: Mama Mo’s will not be coming back for the season, but please find their hummus, seitan and pesto at the following locations:
Arbor Farms Market: Seitan
Argus Farm Stop: Hummus, Seitan, Pesto
People’s Food Coop: Hummus, Seitan
Plum Market A2: Hummus, Seitan
Plus Market West Bloomfield: Hummus
Produce Station: Hummus
Whole Foods Market Washtenaw: Seitan
Whole Foods Market Cranbrook: Seitan
Ypsilanti Food Coop: Seitan
Simply Fresh, Brighton: Hummus, Pesto
Beer and Skittles, Kzoo: Hummus
Oryana Food Coop, Traverse City: Seitan
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 (weather permitting).
Bill Hoppe: dried lavender, wheat weavings, children’s and adult hats both fleece and handknit.
Tasty Bakery: Gluten free baked goods – may be coming for the last market!
In Season Recipe:
Spaghetti Squash Lasagna Boats
If you don’t know what to do with these pasta impersonators, here is a tasty recipe that is healthy, low-sugar and gluten-free!
For the sauce:
Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.