Entertaining, Market Style!

You probably have graduation parties, 4th of July parties and a number of showers, celebrations and summer festivities ahead of you. What to bring?

We suggest a summer appetizer, courtesy of the farmers market! See below for recipes, and grab a sample of the cream cheese spread, courtesy of Joan Harvey, Bushel Basket Market volunteer, at the market table outside the Chelsea Community Hospital cafeteria.

FREE GIVEAWAY! If you stop by the market and mention this promotion, get entered into a raffle for a market basket giveaway, including a reusable market bag at 5:00 pm!

NEW! We now accept the Supplemental Nutrition Assistance Program at the market (also known as Bridge Cards). Please visit the market information table for specifics on the program!

New Vendor Offerings this Week

Kapnick Orchards: Strawberries, asparagus, fudge and baked sweet rolls. (Blueberries coming at the end of the month.)
Sprouted Alive Bakery: whole grain, raisin, sprouted and gluten-free bread.
Kapp Farms: baked goods, pretzels, and rolls, maybe rhubarb, onion rolls, olive twists, cinnamon rolls.
Lutchka Angus and Farm Market: onions, eggs, Bok choi, radishes, maybe spinach.
Oak Hill Farm: honey, bee pollen, lotion bars, candles, gift bags with assorted honey products.
Mark’s Farms and Greenhouse: hanging baskets, herb plants, succulents, assorted vegetable plants, maple syrup, Bok Choi, kale, chard.
Golden Fleece Farm: grass fed lamb products including chops, leg, shanks, stew meat , and eggs.
Greystone Creamery: feta, possibly ricotta, Man-chel cheese, possibly cow Gouda, Chelsea-cam, Rosy-cam, blue Man-chel, sheep Gouda, butternut, garlic pepper and plain cream cheese.
Pregitzer Farm Market: Community Supported Agriculture (CSA) shares, tomato, pepper, egg plant, cucumber, herb plants, cabbage, broccoli, annual flowers.
Janet’s: grilling rubs, jam, flavored nuts, suckers, U-M and MSU dolls, and greeting cards.
T. J Farms: roses, lilacs, hydrangea and other perennials, nursery stock plants, trees and bushes.
Tasty Bakery: wheat-free, gluten-free bars, cookies, bread and scones, including Michigan cherry scones, mini zucchini bread, berry bars, oatmeal chocolate chip cookies, vegan chocolate chip cookies, lemon bars, fudge brownies, berry bars.
Parker Kitchen: banana, white and zucchini bread, cookies, catnip toys, afghans and quilts.
Mama Mo: hummus and seitan. Hummus flavors include ginger squash, tan/cran orange, sesame chive satay, kalamata rosemary, black pepper walnut, roasted pepper, horseradish, roasted garlic, traditional, lemon zest, curry lime, tomato basil, onion dill, roasted beet, wasabi, jalapeno, chipotle. Seitan flavors include: nuggets, traditional, fajita strips, Italian fennel sausage, breakfast sage sausage, vegan BBQ, BBQ, roast.
Hollow Hill Farm: asparagus, ruffle scarves.
Stone Hearth Breads and Bakery: pumpernickel, German rye and German rye seeded, Italian Milano, honey whole wheat, San Francisco sourdough, assorted cookies and buns, four-cheese pepperoni rolls, spinach feta cheese bread, multi-grain bread, country loaf, cheese bread, rosemary herb and tomato basil bread, four-cheese bread sticks, jalapeno cheese bread and assorted sweet breads — including cinnamon, cinnamon raisin, strawberry white chocolate, peach pecan, wild blueberry cream cheese, Reuben rolls, and bacon cheddar beer bread.

In Season Recipes of the Week

Raspberry Habanero Jelly Over Pecan Cream Cheese Spread

Simple and tasty, this fancy looking recipe only takes 5 ingredients!

* Cream cheese (from Greystone Creamery)
* Pecans (from Janet’s LLC)
* Raspberry Habanero Jelly (from Janet’s LLC)
* Crackers or Bread (try any of our bread vendors, or Tasty Bakery’s crackers)

Put the room temperature cream cheese and pecans in a food processor – pulse. Form into a hockey puck sized disc, then refrigerate for an hour. Serve with raspberry habanero jelly and toasted bread or crackers – enjoy!
* 2-3 sleeves of crackers

Instructions

Place a bowl just big enough to accommodate a single block of cream cheese (with a little bit of wiggle room around it) into another pretty serving tray. Place the softened cream cheese in the center bowl. Loosen up the hot pepper jelly by vigorously stirring it, then slowly pour it over the top of the cream cheese, letting it pool around the cream cheese a bit. Set aside any remaining pepper jelly in the jar to replenish the dip later. Surround the cream cheese dish by laying out crackers or bread on the outer serving tray and watch how fast this dish disappears!