October 8th Bushel Basket Newsletter

Healing Harvest Event!

In the parking like of the U of M Family Practice Building (follow signs from Main St. and US 12) at Chelsea Community Hospital.
Wednesday, 2:30 pm – 6:00 pm
Elaine Economou, Owner of MOVE Fitness & Wellness will be sharing samples from SQUEEZE, the juice bar at MOVE featuring fall harvest vegetables, add ins for nutritional boosts and other warming fall recipes that incorporate locally sourced ingredients.  Learn about simple additions to your smoothies for optimal nutrition and sample the delicious juices and smoothies.Elaine’s bio can be found here:  http://www.movewellness.com/team-member/elaine-economou/

This event is a part of the Chelsea District Library 5H Community Read for the book “The Fault in Our Stars”.  The book and event are themed around “Connecting with Others,” and our samples, music and non-profit event are all linked to the theme of healing through foods, friends and the arts at the farmers market.

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/


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]

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

Kelly-Farms-maple-syrupKapnick Orchards: Paula Red, McIntosh, Honey Crisp, and Jona-Mac  apples, plums, Bartlett 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: Kale, green, yellow, red and hot peppers, cabbage, white cooking onions, sweet potatoes, acorn, butternut, and buttercup squash, pie pumpkins, gourds, Indian corn.

bread-sweetStonehearth Bread: Artisan breads made from scratch with no preservatives. New- cranberry-orange bread, 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.

Needle Lane Farm: Beets, kale, lettuce, salad mix, spinach, collards, peppers, eggs, green beans, maybe snap peas and snow peas, honey, onions, summer squash, zucchini, parsley, bay leaves, broccoli, cabbage, jalapenos, strawberries, tomatillos, okra, dill, cukes, celery, green onions, celeriac, winter squash, pumpkins and gourds.

Pumpkins anyone?

Pumpkins anyone?

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, cabbage, cabbage sprouts, collard greens, broccoli, garden tomatoes, squash, 10 varieties of winter squash, heirloom tomatoes, eggplant, tomatillos.

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.

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

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

Kelly Farms: maple syrup.

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, potatoes, maybe eggplant, sweet peppers, onions, hot peppers, leeks, celery, assorted herbs, spinach, beets, Brassica mix, maybe lettuce mix, maybe sweet potatoes, winter squash, broccoli and cabbage.

Bunch O’Pines: fall raspberries.

Flying Dragon Arts:  Metal and precious stone jewelry – at the market every week until the end of October!

Bordine Farms: mixed cut flower bouquets with recycled containers, dahlia and gladiola.


In-Season Recipe:

Healing Harvest Recipes

All recipes courtesy of MOVE Fitness & Wellness:

Berry Beet Smoothie

1/3 cup frozen berries

3 whole carrots

1 apple – cored

½ beet

Tropical Green Smoothie

1 Frozen Banana

2-3 leaves Kale (tear as you put them in VitaMix)

½ cup Heaping Frozen Pineapple

½ cup Coconut Milk

Water as needed

Elements of a smoothie or juice:

Try to make your own using healthy ingredients that you like.  Think about using at least two vegetables for every one fruit so that you don’t put the sugar content too high.  Bananas, half an avocado, coconut oil all make a creamy consistency.  Typically you can use the whole vegetable and don’t need to skin carrots, etc. but do take skins off any citrus.

Optional Add-Ins:  Chia seeds, Protein Powder, Coconut Oil, Beet Kvass

Other Recipes:

As we move toward the colder season of the year we focus on mineral rich soups and stews using our harvest bounty and a base of a rich homemade stock.

Tortilla Soup

This recipe uses fresh raw ingredients mixed with mineral rich bone broth and whizzes up in seconds in a high speed blender.  If you don’t have one, cook the vegetables in the broth and then use an immersion blender.  Typically,  we like to blend all the ingredients through the salt and pepper and then warm it in a pot adding in the optional ingredients as we have them on hand.  Serve warm over the tortilla chips and garnish with avocado, cheese, or sour cream.  This is adapted from a recipe at Vitamix.com.


  • 3 cups (720 ml) chicken, beef, or vegetable broth (see enclosed recipe for bone broth)

  • 2 Roma tomatoes, halved or about 1 cup chopped

  • 1 carrot, halved or about 1/2 cup chopped

  • 1 rib celery, halved or about 1/3 cup chopped

  • 2 garlic cloves, peeled

  • 1 red bell pepper seeded and halved

  • 1 teaspoon taco seasoning

  • Dash ground cumin

  • Salt and ground black pepper, to taste

  • Optional Ingredients:

  • 1 cup (70 g) cooked chicken breast

  • 1/2 fresh jalapeño

  • 1/4 cup olives, pitted

  • ½ cub frozen corn, unsalted

  • Tortilla chips

Bone Broth

This recipe is for making a high quality broth that will help enrich soups and stews.  It can be seasoned and used as warming drink as well.   You can use a stock pot or crock pot to make the broth.


  • 1-2 lbs bones (from pastured chicken or cows) per gallon of water

  • 2 TB raw apple cider vinegar

Optional Ingredients:  

  • 1-2 stalks celery rough chopped

  • 1-2 carrots rough chopped

  • 1 bunch parsley

  • 1 clove garlic

Pour cool filtered water over bones in pot.  Add vinegar and let sit for 20 minutes.  This helps release nutrients from bones.  Add celery and carrots if using.  Simmer in crock pot or on stove for up to 24 hours.  In the first few hours, skim froth off top of bones.  In last few hours, add parsley and garlic.

When done, allow to cool and then strain any remaining solids out of the pot.  Can be stored in fridge for up to five days or in freezer for up to one year.  Perfect for a quick soup for dinner with added veggies or for a warming drink to ward off a cold.

Pumpkin Pie in a Cup

This is adapted from a recipe at www.delightedmomma.com.  We adjusted it for those with and without microwaves. You can enjoy a sweet autumn treat without the flour or white sugar.

  • 3 tbs of almond meal or flour

  • 2 tbs of coconut oil

  • 1 egg

  • 1/2 cup of organic pumpkin puree (or other winter squash- we’ve used butternut).

  • 1 tsp of pumpkin pie spice

  • 1-2 tbs of honey (or maple syrup)

  • 1 tsp of vanilla extract

  • a dash of salt

  • 1/2 tsp of baking powder

If you are allergic to almond meal you can substitute 2 tbs coconut flour.  The consistency will change a bit.

Mix everything together really well.  Place in a mug or a small microwave safe dish and microwave for 2 minutes (more if it isn’t set in middle) or in a small oven proof dish and cook at 350 for 30-40 minutes or until set in the middle and browned on top.  Delicious with whipped cream or whipped coconut cream.