Vegetable Varieties for Kids!

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

Seasonal Vendors: 

• Beverly’s Crafts and More – Pillows, baked goods, body cream, soap, granola
• Bordine Farms – Fresh cut galdiolas and other fresh flowers (returning in June)
• NEW! Cakes by Penny – Cinnamon and regular sourcream coffee cake
• Chandra June – Jewelry and garden art (will be returning soon in June)
• Country Hills Pottery – Pottery
• Debbie’s Bead Designs – Beaded Jewelry
• Dancy’s Fancy Butter – Savory and sweet flavored butters
• Fairview Studios – Earthwork crafts
• Frog Hollar Farms – Produce, home-baked breads and cakes, crafts, cut flowers, and more
• fresh – Locally roasted coffee beans.  The Brazil Cerrado is back. A darker body bean with low acidic finish. A great espresso bean that allows for great variety.  Come drop a blinko chip when you buy your first bag of the year! 
• Goetz Greenhouse LLC –  They’ll have hanging baskets, planters, annual flowers and accent plants, wide selection of herbs and fresh veggies 
• Greystone Farm & Creamery – Cream cheeses, camembert style cheeses, feta, and gouda, and manchego style cheeses from the sheep’s milk.  New cheese – horseradish and bacon cream cheese, yum!
• H & H Sugarbush – Maple syrup, maple cream, maple candy, maple nuts, popcorn
• Heim Gardens – Perennials, annuals, hanging baskets, planters, produce (vegetables, raspberries, strawberries)
• Kapnick Orchard – Fresh fruits, strawberries coming soon, breads, nut butters and more!
• La Baguette – French breads
• Mama Mofoods – 15 varieties of hummus and 7 seitan flavors
• Merkel Gardens & Greenhouses – Hanging baskets, flats and produce
• Myer’s Blackberry Farm – blackberries, raspberries, jams and vegetables (coming in June)
• NEW!  Renovatio Woodworks – Recycled barn wood and metal furniture
• Ruhlig’s Produce – Wide variety of vegetables and cut flowers
• Stone Hearth Breads and Bakery – Artisan breads, bagels, favo, pepperoni rolls, cookies
• Tantre Farm – Back for the summer!  They’ll be bringing asparagus, rhubarb, spinach, potatoes, radishes and nettles, all grown with organic methods.
• NEW!  Two Track Acres – Pasture raised pork, chicken, spinach, radishes and kale
• Zatkovich Pastures – Grass fed beef, eggs, poultry

Daily  Vendors:

• Bristle’s Handmade and Homegrown – Knit items and produce
• NEW! Flying Hammer Forge – gates, garden railings, art, candle holders, lamps and ornaments
• Angie Godek and Sis – Handmade knit items, sewn crafts, purses
• Dancy’s Fancy Butter – Flavored butters, sweet and savory
• Tasty Bakery – gluten-free baked goods

Kid-Friendly Vegetable Varieties:

RECIPES FOR CCK DEMO AT CHELSEA FARMERS MARKETS

ASPARAGUS GUACAMOLE *A new twist on a classic recipe, Michigan style!
5-6 Asparagus Spears
¼ cup cilantro, chopped
½ lime, juiced
2 green onions, sliced thin
1 clove garlic, minced (or 1-2 garlic scapes)
1 tomato, seeded and diced
1 tsp Kosher salt
Break off woody ends on asparagus, if necessary.  Blanch asparagus quickly and purée in Food Processor.  Then add cilantro, lime, onions, garlic, tomato, salt and purée until well combined.  Serve with fresh vegetables, chips, or pita.

GARLIC SCAPE PESTO (from www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html)
1/4 cup toasted pine nuts, sunflower seeds, or walnuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon (optional)
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as basil or dill
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor.  Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.  Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.  Pesto is wonderful on bread, sandwiches, pasta, foccacia, as a dip for raw vegetables, or on meat such as chicken and fish.  Yields about 1 cup.